Lamb Kabobs

Lamb Kabobs

Lamb kabobsLamb is a type of red meat from young sheep (under a year old).  Depending on the cut lamb can have more calories than beef or pork, but this can be offset if you trim off the fat.  Lamb has less marbling so once the fat is trimmed it is much leaner form of protein.  Not only is it a rich source of high-quality protein, it is also a freat source of many vitamins and minerals, including iron, zinc, and vitamin B12.This.  This makes lamb a very healthy choice.

Lamb is a popular choice in many Middle Eastern and European countries.  One of the most popular way to prepare is are these grilled Lamb Kabobs.

I’ve heard many people say that lamb has a strong gamey taste.  I agree!  But first of all you need to make sure you’re actually cooking lamb, not mutton.  Lamb is the meat of sheep that are less than a year old.  Adult sheep meat is called mutton.  Mutton has a much stronger taste and smell.

But even lamb can have a mild gamey taste and smell.  Whenever I prepare it at home I always marinate it first in lemon juice, it cuts the gamey taste and smell.  Then I marinate the lamb in seasonings before grilling.  This makes the Lamb Kabobs tasty and tender.  My family loves them!  Served with rice pilaf or roasted potatoes they make a delicious meal for our Sunday barbecues.

Here’s my recipe!

Ingredients:

Makes 8 Kabobs

2 – 3 Lbs.  Boneless Leg of Lamb

1 Lemon

1 Cup Olive Oil

1 Tbs. Minced Garlic

1 Tsp. Rosemary

Pinch of Salt & Pepper

1 Green Pepper

1 Onion

1 Pkg. Mushrooms

Directions:

Wash lamb, trim fat, cut into 1″ cubes

Lamb KabobsPlace cubes in large ziplock bag and squeeze lemon juice over all.

Shake bag to cover the meat.

Refrigerate about 1 hour.

After 1 hour remove lamb cubes from lemon juice and rinse.

Place in a clean ziplock bag and add olive oil and spices.

Shake to cover meat.

Marinate in refrigerator  for at least 3 hours.

Cut green pepper and onion into 1″ pieces.

Lamb KabobsSkewer meat, peppers, mushrooms, and onion on metal or bamboo skewers.  Alternate meat and veggies.

Grill to desired doneness or about 5 -7 minutes.  Do not over cook.  Meat should be pinkish in the middle.

Serve hot.

Lamb Kabobs
Print Recipe
Servings
8 Kabobs
Servings
8 Kabobs
Lamb Kabobs
Print Recipe
Servings
8 Kabobs
Servings
8 Kabobs
Ingredients
Servings: Kabobs
Instructions
Lemon Marinade
  1. Wash lamb, trim fat, cut into 1" cubes
  2. Place cubes in large ziplock bag and squeeze lemon juice over all.
  3. Shake bag to cover the meat.
  4. Refrigerate about 1 hour.
Seasoned Marinade
  1. After 1 hour remove lamb cubes from lemon juice and rinse.
  2. Place in a clean ziplock bag and add olive oil and spices.
  3. Shake to cover meat.
  4. Marinate in refrigerator for at least 3 hours.
  5. Cut green pepper and onion into 1" pieces.
Grilling
  1. Skewer meat, peppers, mushrooms, and onion on metal or bamboo skewers. Alternate meat and veggies.
  2. Grill to desired doneness or about 5 -7 minutes. Do not over cook. Meat should be pinkish in the middle.
  3. Serve hot.
Share this Recipe
Powered byWP Ultimate Recipe
Chicken Fettuccine Alfredo

Chicken Fettuccine Alfredo

 Fettuccine AlfredoFettuccine Alfredo was invented by Alfredo Di Lelio 1908.   It was  served in his mother’s restaurant in Rome.  It’s fame really spread when Di Lelio opened his own restaurant in central Rome simply called “Alfredo” in 1914.

His original recipe was very simple, pasta tossed in butter and Parmesan cheese.  Today if you go to most Roman trattorias or restoranti and ask for Fettuccine Alfredo they will probably have no idea what you’re talking about.  The name is mostly used in other countries, mainly in the United States.  In Italy it’s simply called “fettuccine al burro”.

There are many versions of this creamy white sauce, you’re almost sure to find it on the menu of many of the Italian style chain restaurants including The Old Spaghetti Factory, Olive Garden, and Macaroni Grill.   They make it with shrimp, chicken, and plain with just pasta.

This version is really my son’s recipe.  It’s very rich and creamy.  We use it as a sauce for Chicken and Shrimp Fettuccine Alfredo and even use it as a pizza sauce.  My daughter Jaime loves the sauce over steamed rice.

This recipe is pretty simple but you have to keep stirring it so that the sauce comes out smooth and creamy.  Left over sauce keeps well for a week or more in the fridge.  Just warm it up and pour over pasta or meats.

Sur La Table Healthy Cooking_468x60

 

Ingredients:

Sauce:

3 Cups Heavy Whipping Cream

1 lb. Freshly grated Parmesan Cheese

1 Cup Butter

1/2 – 3/4 Cup Sun dried tomatoes, chopped

 

Chicken:

1 1/2 lb. Chicken Tenderloins, cut in cubes

1/2 Cup Italian Dressing

1 Package Frozen Broccoli Flowerettes

8 oz. Mushrooms, sliced

2 Tbls. Olive Oil

1 Tbls. Minced Garlic

Your favorite pasta or homemade pasta.  Click here to see my review on the Philips Pasta Maker.

 

Directions:

Fettuccine AlfredoPlace chicken cubes and Italian dressing in a ziplock bag and marinate in the fridge for at least 3 hours.

Then shortly before cooking the chicken make the sauce.[spacer height=”20px” id=”2″]

Melt butter in saucepan over medium heat.

Add heavy whipping cream and allow it to heat up, do not let it boil.

Stir in grated cheese.  Keep stirring until all the cheese melts and the sauce is smooth.  If the sauce isn’t thick enough add more cheese until you get your desired consistency.

Stir in sun dried tomatoes and turn off heat.  Keep sauce warm until ready to serve.

Cook your favorite pasta as directed.

Heat Olive in a frying pan add garlic and saute until it starts to turn brown, then take chicken out of ziplock bag and add to the pan.  Discard marinade.

HNM&K5@NT%Saute chicken until it turns brown on the outside.

Add sliced mushrooms and saute until mushrooms turn golden brown.

Add broccoli and cook until tender.  Remove from heat and serve.

To Serve:

Place pasta in serving dish, top with chicken and sauce.  Serve hot with freshly baked garlic bread or homemade Garlic Knots.


Cheese of the Month Club

HNM&K5@NT%
Chicken Fettuccine Alfredo
Print Recipe
Rich creamy white sauce you can use for pasta or pizza.
Servings Prep Time
6 Servings 30 Minutes
Cook Time Passive Time
30 Minutes 3 Hours
Servings Prep Time
6 Servings 30 Minutes
Cook Time Passive Time
30 Minutes 3 Hours
HNM&K5@NT%
Chicken Fettuccine Alfredo
Print Recipe
Rich creamy white sauce you can use for pasta or pizza.
Servings Prep Time
6 Servings 30 Minutes
Cook Time Passive Time
30 Minutes 3 Hours
Servings Prep Time
6 Servings 30 Minutes
Cook Time Passive Time
30 Minutes 3 Hours
Ingredients
Sauce
Chicken
Servings: Servings
Instructions
  1. Place chicken cubes and Italian dressing in a ziplock bag and marinate in the fridge for at least 3 hours.
    Fettuccine Alfredo
  2. Then shortly before cooking the chicken make the sauce. Melt butter in saucepan over medium heat.
  3. Add heavy whipping cream and allow it to heat up, do not let it boil.
  4. Stir in grated cheese. Keep stirring until all the cheese melts and the sauce is smooth. If the sauce isn't thick enough add more cheese until you get your desired consistency.
  5. Stir in sun dried tomatoes and turn off heat. Keep sauce warm until ready to serve.
  6. Cook your favorite pasta as directed.
  7. Heat Olive in a frying pan add garlic and saute until it starts to turn brown, then take chicken out of ziplock bag and add to the pan. Discard marinade.
  8. Saute chicken until it turns brown on the outside.
  9. Add sliced mushrooms and saute until mushrooms turn golden brown.
  10. Add broccoli and cook until tender. Remove from heat and serve.
    HNM&K5@NT%
  11. Place pasta in serving dish, top with chicken and sauce. Serve hot with freshly baked garlic bread or homemade Garlic Knots.
Share this Recipe
Powered byWP Ultimate Recipe
Balsamic Vinegar & Mushroom Steak Sauce

Balsamic Vinegar & Mushroom Steak Sauce

Steak SauceAs many folks know we host a barbecue every Sunday night for friends and relatives.  I like to change it up every know and then by testing out different side dishes, sauces, and desserts; it keeps things interesting.

The other week I decided to dress up the steak.  I’ve heard it said that adding any kind of sauce to a great cut of meat is an insult.  I’d have to agree, we usually grill rib-eyes and top them off with sauteed mushrooms; but this time I thought I’d offer a different steak sauce on the side.  Actually I didn’t dress up the steak, I spruced up the mushrooms with a bit of balsamic vinegar, it was delicious.

This sauce is so good you’ll want to grill an extra steak and make extra sauce just so you can have leftovers for lunch the next day!

Steak Sauce

Balsamic Vinegar & Mushroom Steak Sauce

Ingredients:

8 oz. sliced mushrooms

1 tbls. finely minced garlic

1 tbls. finely minced onions

3 tbls. butter

1/2 cup balsamic vinegar

1 can beef broth

1 tsp. corn starch

Chopped fresh parsley for garnish (optional)

Directions:

1.  Melt butter in a saucepan over medium heat.

2.  Saute onions until they start to turn translucent.

3.  Add garlic, saute until they start to brown.

4.  Add sliced mushrooms; cook until the edges start to turn brown and mushrooms soften.

5.  Add balsamic vinegar and 3/4 of the can of beef broth; reserve the rest for later.

6.  Lower heat and simmer mushrooms until the liquid is reduced by a quarter or more.  About 15 minutes.  Stir constantly scrapping the bottom of the pan so keep sauce from burning.

7.  Dissolve corn starch in the remaining beef broth and slowly stir in to the mushroom mixture.  It should thicken slightly.

8.  Remove from heat, pour into bowl or gravy boat.  Garnish with parsley and serve.

This sauce is delicious!  We had a lift over steak and some sauce which I placed together in an airtight plastic bowl and stored in the fridge.  The steak marinated in the sauce overnight and made a tasty lunch the next day!

Balsamic Vinegar & Mushroom Steak Sauce
Print Recipe
Servings Prep Time
6 Servings 15 Minutes
Cook Time
30 Minutes
Servings Prep Time
6 Servings 15 Minutes
Cook Time
30 Minutes
Balsamic Vinegar & Mushroom Steak Sauce
Print Recipe
Servings Prep Time
6 Servings 15 Minutes
Cook Time
30 Minutes
Servings Prep Time
6 Servings 15 Minutes
Cook Time
30 Minutes
Ingredients
Servings: Servings
Instructions
  1. Melt butter in a saucepan over medium heat.
  2. Saute onions until they start to turn translucent.
  3. Add garlic, saute until they start to brown.
  4. Add sliced mushrooms; cook until the edges start to turn brown and mushrooms soften.
  5. Add balsamic vinegar and 3/4 of the can of beef broth; reserve the rest for later.
  6. Lower heat and simmer mushrooms until the liquid is reduced by a quarter or more. About 15 minutes. Stir constantly scrapping the bottom of the pan so keep sauce from burning.
  7. Dissolve corn starch in the remaining beef broth and slowly stir in to the mushroom mixture. It should thicken slightly.
  8. Remove from heat, pour into bowl or gravy boat. Garnish with parsley and serve.
Share this Recipe
Powered byWP Ultimate Recipe
Best Garlic Mushroom Omelette

Best Garlic Mushroom Omelette

Garlic Mushroom Omelette

I’ve always wondered why my homemade omelettes never turned out like the omelettes I order from restaurants like Ihop or Denny’s.  No matter what I did they never turned out as thick and fluffy.

Well, I found the answer to that thanks to one of my daughter aquaintance who happens to work at one of the these breakfast places.  The secret is pancake mix!  I just had to figure out how much to add.

One of our favorite omelette fillings is cheese and mushrooms.  Here’s the recipe I came up with. For the mushroom filling I used the recipe for my Easy Sauteed Mushrooms.

Best Garlic Mushroom Omelette

Ingredients:

3 eggs

2 tbls. instant pancake mix

1/2 cup shredded cheese

1 tbls. butter

Sauteed Mushrooms

Directions:

1.  Make sauteed mushrooms according to the recipe Easy Sauteed Mushrooms click here for the recipe.

2.  Beat 3 eggs.

3.  Add instant pancake mix.  Beat well, making sure there are no lumps.

4.  Melt butter in pan.  Pour egg mixture in pan.

5.  Cook over medium low heat until the egg solidifies.  Gently scrape the edges of the pan and move cooked eggs towards center.  Tilt pan to fill in the gaps where you scraped eggs off.  Do this until the egg is set and no longer liquidy.

6.  Sprinkle cheese over entire egg mixture.

7.  Sprinkle mushrooms over half of the mixture.

Garlic Mushroom Omelette

8.  Fold half without mushrooms over the half with mushrooms.

9.  Cook another minute.  Serve immediately.

Best Garlic Mushroom Omelette
Print Recipe
Servings Prep Time
1 Omelette 5 Minutes
Cook Time
15 Minutes
Servings Prep Time
1 Omelette 5 Minutes
Cook Time
15 Minutes
Best Garlic Mushroom Omelette
Print Recipe
Servings Prep Time
1 Omelette 5 Minutes
Cook Time
15 Minutes
Servings Prep Time
1 Omelette 5 Minutes
Cook Time
15 Minutes
Ingredients
Servings: Omelette
Instructions
  1. Make sauteed mushrooms according to the recipe Easy Sauteed Mushrooms click here for the recipe.
  2. Beat 3 eggs.
  3. Add instant pancake mix. Beat well, making sure there are no lumps.
  4. Melt butter in pan. Pour egg mixture in pan.
  5. Cook over medium low heat until the egg solidifies. Gently scrape the edges of the pan and move cooked eggs towards center. Tilt pan to fill in the gaps where you scraped eggs off. Do this until the egg is set and no longer liquidy.
  6. Sprinkle cheese over entire egg mixture.
  7. Sprinkle mushrooms over half of the mixture.
  8. Fold half without mushrooms over the half with mushrooms.
  9. Cook another minute. Serve immediately.
Share this Recipe
Powered byWP Ultimate Recipe