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Foodie Friday: Leftover Lamb Stew Recipe

This recipe uses leftover lamb from either a roasted leg of lamb or lamb chops, transformed into a delicious stew using plenty of fresh vegetables and herbs.

lamb stew 2

Leftover Lamb Stew Recipe

I have a confession to make: a love lamb.  It sounds crazy, me being the animal lover that I am. How can you eat those fluffy bouncing baby lambs? Well…I try not to be a hypocrite. Unless I can be a complete vegetarian, I will be open to eating all types of animals, and that includes lamb.

Lamb roasts are a staple of many international cuisines. Here at Seven Oaks, a roast lamb is almost always on the menu for Easter. But with just a few people, we never can eat a full leg of lamb. My husband cuts the larger cut of meat into smaller segments and I package them and freeze them for future meals.

We enjoyed a roast lamb last weekend, and I was stuck with just one slice – one small slice – leftover. My dog gets the runs when she eats lamb, so chopping it up for her was out of the question. Besides, lamb is expensive here, and it’s also delicious so…why not a lamb stew?

 

I modified my usual Italian beef stew recipe for the cooked lamb. I made it in my CrockPot® (slow cooker) using fresh garden vegetables and herbs, plus a few pantry staples.  I served some dinner rolls on the side, and it was a delicious, filling meal.

A sprig of thyme added plenty of flavor to this dish along with tarragon and savory.

A sprig of thyme added plenty of flavor to this dish along with tarragon and savory.

The fresh herbs in this recipe all came from my garden. I felt they added layers of flavor to the dish that dried herbs do not. You can use dried herbs from the grocery store if you do not grow fresh herbs.

This leftover lamb stew recipe was a big hit at my house. If you have leftover beef or even rabbit, you could also use it in the stew recipe.

Leftover Lamb Stew Recipe

Feeds 4

Ingredients

  • 1 slice of cooked meat – lamb, beef or rabbit
  • 3 large potatoes
  • 1 large onion
  • 4 large carrots
  • 1 cup beef broth (or 1 bouillon cube and 1 cup water)
  • Fresh herbs: 1 sprig savory, 1 spring Texas/Mexican/French tarragon, 1 sprig thyme
  • 1 tablespoon sweet port wine
  • 1/2 teaspoon Worcestershire sauce

You can substitute 1 teaspoon of dried herbs for the fresh ones. Summer Savory is available dried and fresh at major supermarkets.

Peel and slice or cube the potatoes, placing them in a layer at the bottom of the slow cooker. Peel and slice carrots, adding on top of the potato layer. Peel and slice onion, adding that on top of the carrots. Slice the cooked meat into bite-sized cubes and layer on top. Add sprigs of herbs across the top. Pour in the mixture of beef broth, wine and Worcestershire sauce. Cover your slow cooker, and cook on HIGH for 4 hours. Lower temperature to LOW for 1 hour. Total cooking time: 5 hours.

Discard sprigs of herbs before serving.

leftover lamb stew recipe

Layer the fresh herb sprigs on top during cooking. Discard before serving.

Alternate Version

If you prefer a stronger stew, at the end of cooking time, use a slotted spoon and remove meat and vegetables to a saucepan. Discard stew cooking liquid. Add 1 can of drained peas. Add 1/2 cup tomato sauce or spaghetti sauce of your choice. Heat 1-2 minutes, stirring to mix, then serve.

 

Bon appetit and Keep GROWING!

#FoodieFriday

 

2 In Dinner Recipes

Foodie Friday: Cinnamon Apple Pork Chops

Cinnamon. Apples. Pork. The taste of fall, all in one recipe. I made this easy recipe last night and we loved it!

apple recipe

 

Fall is the time for crisp apples, for pork roasts and acorn squash and…wait. Put it all together and you get a fabulous meal. I had a bowl of apples picked from the tree in our orchard, a new package of pork chops from the store, and a handful of ingredients to flavor this delicious dish. Are you ready to get cooking?

Recipe for Cinnamon Apple Pork Chops

For this recipe, you’ll need a 9 x 13 or so rectangular baking dish. Spray with cooking spray and preheat the oven to 375 degrees F.

You’ll need…

  • 3 large apples
  • 1/2 cup brown sugar
  • 1 tablespoon lemon juice
  • Cinnamon to taste
  • 2 pork chops
  • 1 teaspoon of coconut oil

Peel the apples and slice them into thin slices, discarding the cores. Lay the slices in a single layer along the bottom of the baking dish, and sprinkle with lemon juice to keep them from browning. Three large apples should cover the bottom of the baking dish once they are sliced and peeled.

Next, sprinkle the brown sugar evenly over the apples, and then sprinkle liberally with cinnamon. Cover with foil and bake for 15-20 minutes.

While the apples start to bake, heat the coconut oil in a nonstick skillet. When it’s melted and hot, brown pork chops on each side for 3-5 minutes per side.

Place pork chops over the apples, cover with foil again, and bake the whole thing for 30-45 minutes.

 

While the pork chops cooked, I also baked acorn squash. Acorn squash are easy to bake in the oven if you have plenty of time. Slice the acorn squash in half and scoop out the seeds. Sprinkle the cut side lightly with salt, and place it face down in a baking dish. Bake it for 45 minutes to an hour, depending on the size of the acorn squash, at 375. When it’s done, flip it over, place a dab of butter into the center and drizzle with maple syrup.

I served my apple cinnamon pork chops and acorn squash with a dinner roll, but you can omit the roll if you’re watching your carbs or don’t eat wheat.

Enjoy!

2 In Dinner Recipes

Chicken Recipe: Chicken Breasts in Mushroom Sauce

This chicken breast recipe, Chicken Breasts in Mushroom Sauce, was created on the spur of the moment on Sunday. It was so delicious we ate it all without stopping to photograph it so please forgive the stock image. It looked something like chicken marsala, but it was alcohol free…and I think it tasted even better!


Photo credit: natepowers from morguefile.com

Foodie Friday: Chicken Breasts with Mushroom Sauce

Serves 2

Takes half an hour to prepare

You will need:

Two chicken breasts, flattened to about half an inch or less

  • 1/4 cup Italian bread crumbs
  • 1/4 cup Parmesan cheese
  • 1/4 cup milk
  • 1/4 teaspoon poultry seasoning
  • dash of salt and pepper
  • 1 medium onion, diced
  • 1 small can of sliced mushrooms, drained
  • 2 tablespoons of butter + additional for cooking
  • 2 tablespoons of olive oil
  • 1/2 can chicken broth
  • 1 tablespoon of flour

In a large skillet, heat the butter until it is melted. Mix the bread crumbs, Parmesan, poultry seasoning, salt and pepper on a plate. Pour milk into a shallow bowl. Dredge each chicken breast in the milk, then in the bread crumb mixture, evenly coating both sides. CAREFULLY place them in the melted butter. Add olive oil to the pan to keep chicken from sticking. Cook on both sides until chicken is no longer pink in the middle, about 5 minutes per side. Remove chicken from heat. Carefully add more butter to the pan, then add the chopped onions, stirring until it is well-cooked and nicely browned. Add the mushrooms and carefully add the chicken broth. Stir and cook until bubbly, then add the flour, sprinkling it and stirring to avoid lumps. Cook until the sauce is the consistency of gravy, then add the breasts to the pan to reheat them. Serve hot.

 

While the chicken cooks, you can cook egg noodles or your favorite noodles. Serve the chicken and sauce over the noodles. It’s great!

Enjoy and Happy Foodie Friday!

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In Dinner Recipes/ Easy Healthy Recipes

Chicken, Fresh Peas and Spring Herb Risotto

pea flower

 

The green pea harvest is in full swing, and this is the best harvest I’ve ever had. I’m talking about several POUNDS worth of sweet green peas. I shelled peas for over an hour yesterday, netting approximately six or seven cuts of tender green peas. I love eating them raw on top of salads, and my husband loves them cooked, but you can only eat so many servings of peas by themselves. The plethora of fresh peas and herbs in the garden called to mind a recipe I’d read a while back for risotto, so I went on the hunt for the recipe. Armed with the ingredients list, I went to the grocery store…and promptly decided to make my own recipe up from what I had on hand.

Don’t get me wrong; I love risotto. I could eat it every day. Okay, maybe not every day – there would have to be pizza, pasta and salads in there somewhere. But I do love the rich, creamy taste of risotto.

What I don’t love about risotto is the price for Arborio rice. Six dollars for a small jar of it? Hello, what is this stuff – gold? I paid about $5 for 10 pounds of white rice. There’s no way I am going to pay $5 per pound for rice when I can get it for 50 cents a pound!

I know what you’re thinking. Purists will say that only Arborio rice makes risotto. Well, I beg to differ. Although my dish uses different ingredients and a different cooking method, the taste is very similar to risotto. And isn’t it the taste that counts?

This recipe made enough for four servings and the leftovers were wonderful. I hope you enjoy it!

Chicken, Fresh Peas and Spring Herb Risotto

Makes four 1-cup servings

Ingredients

  • One boneless chicken breast cut into small pieces
  • Four tablespoons of butter
  • 1 tablespoon olive oil
  • 2 cups chicken broth
  • 1 cup of white rice
  • 1 cup of fresh or frozen green peas
  • 1 teaspoon of minced fresh basil
  • 1 teaspoon of minced fresh parsley
  • 1 teaspoon of minced fresh chives
  • 1 slice of onion, diced fine
  • 1/2 cup grated Parmesan or Romano cheese

 

Heat the chicken broth and 2 tablespoons of butter in a stock pot with lid. When it boils, add the rice, cover, and turn to simmer. Simmer for 20 minutes.

While the rice cooks, cook peas on the stove top or according to package directions in the microwave if using frozen. Drain the cooking liquid. Set aside.

In a large skillet, melt the remaining two tablespoons of butter and the tablespoon of olive oil. Add chicken, sauteing until brown and no longer pink in the center, about 10 minutes. Add onion and stir constantly; add herbs. Turn off the heat and let it sit until the rice is done.

Add the rice and peas to the chicken, onion and herb skillet mix. Heat gently over low heat. Just before serving, stir in half cup of grated Parmesan cheese. Serve warm with more Parmesan or a sprinkle of shredded low fat mozzarella.