Hey there, cooking blog.... long time no see! Say hello to my Lil' Tex...

So hey there! Yeah, it's been awhile. And I'm pretty sure no one else reads this thing but me. I know my sister and mom and step-dad all used to read it, but since I haven't cooked regularly in over a year... well, let's just say the groupies dissipated just like my creativity!

That said, the newest addition to the cooking repertoire has been an awesome purchase.  There is now a cute little barbecue in my life, called a Lil' Tex, made by a local Oregon company- Traeger Grills. I cannot tell you how much I *heart* my Traeger, and how tasty everything is that gets cooked on it.

Ribs? Mouthwatering.

Steak? Tender, juicy, flavourful.

Chicken? Couldn't be more tender (though still working out the spice ratio, tends to get salty).

Jerky?  Mmmmm... jerky.... all types of jerky....

Pizza? You haven't lived till you've had a pizza cooked on a wood pellet BBQ!

Yep. Pizza.  On a BBQ.  

Anyway, that's the haps on the craps right now.  I haven't really done much cooking lately, though I have dabbled a little bit in some things. When I feel more motivated, I will come and hopefully feel inspired enough to publish something!

Best Ranch Dressing/Dip

... is Uncle Dan's.  It is usually housed next to the dry Hidden Valley Ranch mix, near the spices in the grocery store.  But really, you want Uncle Dan's.

When I make it, I make it according to the dressing recipe but I cut the mayo and buttermilk by half a cup each.  So, it comes out to:

1 packet Uncle Dan's Classic Ranch mix

1 1/2 C Mayonnaise 

1 1/2 C lowfat Buttermilk

Combine ingredients in a large bowl and mix well. Chill 1-2 hours prior to serving.

You can also make it into a dip by using mayo and sour cream, but I find that it's just as good making it as if it's dressing and using it for a dip anyway. 

BBQ'd Corn on the Cob

Barbecued Corn On The Cob

The trick to great corn on the cob is to leave it in the husk, soak it in cold water for 30 minutes prior to cooking, then place it directly on the grill (in the husk, not wrapped in tin foil) for about a half an hour- shorter or longer depending on your grill and how you like your corn cooked.  Make sure the corn is submerged in the water and not floating about on the surface!

My Favourite Salad

You'll notice I refer to this on occasion, so here it is for ya!

What you need:

Spinach, spring mix, or the 50/50 mix salad

Goat cheese (I use herbed, but it's great with pretty much any of them)

Candied pecans

Balsamic vinaigrette

Pile all together in a bowl. Ha!  Seriously though... a little of this salad goes a long way.  I use probably 1 C or less of the salad (you can also use green leaf lettuce, but it's not as tasty).  Crumble up the goat cheese in a bowl first so that it's easier to sprinkle over the top.  It's very flavourful cheese so be careful how much you put on! I love cheese so I use a lot, but not everyone is such a fan of the tangy flavour.  I like to break up the pecans into smaller pieces so that they cover everything and you don't use as much.  For balsamic, I mostly buy the Litehouse Balsamic that you can usually find in the refrigerated case, but I love to make my own as well... or use your favourite :-)  Measurements all depend on how much you want and like, so it's up to you!

Honey Rosemary Glazed Chicken

I like to make this with some Rosemary flavoured honey that I found some time ago, but it works just as well with regular honey too!

You will need:

2 boneless, skinless chicken breasts

1/3 C flour

1 tsp garlic powder

1/2 tsp salt

1 tsp pepper

1/4 C GOOD QUALITY honey- think fresh clover honey or something comparable

6 Tbsp unsalted butter, divided into 4 and 2 Tbsp.

3 Tbsp fresh lime juice

2 Tbsp soy sauce

2 sprigs fresh rosemary

Preheat the oven to 350 degrees.  Melt 2 Tbsp butter in the bottom of a small baking dish (I use the small square pyrex). Mix together the flour, garlic powder, salt, and pepper.  Coat the chicken breasts generously with the flour mixture, then place them top side down in the melted butter.  Place in the oven and bake uncovered for 20-25 minutes.

While that's baking, melt the remaining 4 Tbsp butter in a small saucepan.  Add in the honey, soy sauce, lime juice, and rosemary, and whisk it together, then leave to simmer over med-lo heat.  Whisk occasionally while you wait.

After the timer goes off, turn the chicken over, then pour the honey sauce over the top.  I then spooned more over the tops of the breasts immediately.  Place back in oven, still uncovered, and bake another 20 minutes or until tender, basting the chicken with the sauce every 4-5 minutes.  This will allow it to caramelize and brown really nicely!  When it's ready, place the breasts on the plates and spoon a little of the remaining glaze onto the top.  Mmmmm MMMM!  It was heavenly!

I served it with my fave salad and sweet white corn, but it would be excellent paired with steamed brown rice and vegetables like snow peas, broccoli and carrots. 

Lambstravaganza!

Okay, so yeah it took me a bit to get back to this. Can I remember what I did? I sure hope so!

Menu: 

Broiled lamb loin chops with Mediterranean Dry Marinade

Baked baby red potato slices with fresh rosemary and roasted garlic butter

Sauteed spinach with roasted garlic and herbed goat cheese

Step 1: Roast some garlic.  

I.E. take a clove of garlic, remove the outer layers of skin, cut about a 1/2 inch off the tops to gain access to the cloves, drizzle with olive oil, wrap in tin foil, and throw in the oven 350 degrees for about 40 minutes- until they are tender when you press on them. They are HOT though so be careful!

Step 2: Make the butter.

4-5 Tbsp unsalted butter

2-3 cloves roasted garlic

2 sprigs fresh rosemary

I'm lazy when it comes to butter.  Melt butter in the microwave, man.  If you feel up to it, make it on the stovetop- small saucepan, medium/med-lo heat.  Smush up your garlic cloves and add to the butter along with the sprigs of rosemary, mix well.  Cover and leave to "soak" on countertop.  Leaving it out allows it to stay warm and for all the flavours to mix.  You'll want to prep this a few hours before dinner so that it has time to infuse.

Step 3: Baby Red Potatoes

4 baby reds

1 tbsp Olive Oil

Sea Salt and Fresh Cracked Pepper to taste

Hot water

Preheat oven to 375 degrees.  Clean and slice up your baby reds, place them in a baking dish and toss with the olive oil, salt, and pepper.  Cover with tin foil, place in oven on middle rack. After 20 minutes, pull them out of the oven, stir them around, and add just enough hot water to cover about 1/4 inch of the pan.  Why you ask? Well, I'm trying to keep thing maybe just a wee bit healthier, and considering they're going to be slathered in butter at the end of it all, I figured water was the way to go to help them steam/cook.  Cover and place back in oven for another 20-25 minutes, stirring once more in between.

When they're ready, pull them out, reheat the butter and drizzle it over the potatoes, then toss to make sure they're evenly covered. You may need more butter or salt or pepper... it's to your taste at this point :-) Leave them covered and on the stovetop to keep them warm while you cook the lamb.

Step 4: Lamb Loin Chops

3-4 chops

2-3 Tbsp Mediterranean Dry Rub (Rocky Mountain Products)

Sea salt and cracked pepper to taste

Teeny bit of olive oil

(Yes, I do use olive oil in pretty much everything).

Pull the lamb chops out about 20-25 minutes before cooking them.  Pat both sides dry with a paper towel, then coat each side with the Rub, salt and pepper.  Don't go overboard with the rub as it's easy to overdo it on small chops, but (as I discovered) don't go too light either.  Let them rest on the sideboard until you're ready to broil.

Turn oven to high broil, 500 degrees or so.  Place chops on broiler pan and drizzle with a little olive oil.  Cook for approximately 4 minutes on each side for medium- I did 5-6 minutes on each side and they were a bit too done, which made them a little tough.  Lamb meat does stay pretty pink/red even when it IS done, so just be aware!

As with all meat, when you pull them out of the oven you want to place them on a plate, cover them with foil and leave them to sit for about 10 minutes.  This is the perfect time to prepare your spinach, salad, or whichever vegetable you decide to use and set the table.

For veggies I chose....

Step 5: Sauteed Spinach with Roasted Garlic and Olive Oil

1 1/2 - 2 C Fresh Spinach

2 cloves roasted garlic, smushed

1 Tbsp Olive Oil (can use butter also)

Salt and Pepper to taste

Herbed Goat Cheese

Heat OO and garlic in a pan over med heat.  Once it's warm, throw in the spinach, and mix well with the OO and garlic to make sure it's evenly coated, and top with salt and pepper.  You only want to heat it until it's a bit wilted, NOT until it's slimy and gross! Stir it around (I use tongs) until it's all evenly cooked. Dole out the appropriate portions onto each plate, then sprinkle with the goat cheese.

Et voila!  Your lamb, potato, and spinach meal is ready :-)

My next endeavour...

... and I will update you once I've done it.

I'm going to venture into the wide world of lamb.  I will utilize the Mediterranean Rub offered by Rocky Mountain Products, add in a side of baby red potatoes in roasted garlic butter with fresh rosemary, and also spinach sauteed with garlic and olive oil finished with sea salt and fresh cracked pepper. Possibly some goat cheese for good measure (because I love it so).

Wish me luck!