Lamb Chops With Mint Chutney

Lamb Chops With Mint Chutney
Lamb Chops With Mint Chutney

Also known as: Mark Bittman’s Broiled Lamb Chops With Mint Chutney

1/4 cup fresh lime juice (from about 2 limes)
1 garlic clove, cut in half
1 piece (1 inch) peeled fresh ginger, coarsely chopped
1 small jalapeno chile with seeds, coarsely chopped
1 tablespoon sugar
1 1/4 teaspoons salt
1 1/8 teaspoons coarsely ground black pepper
1 cup plain whole-milk yogurt
2 cups loosely packed fresh mint leaves, coarsely chopped
8 shoulder lamb chops, 3/4-inch thick (about 8 ounces each)

Prepare outdoor grill for direct grilling over medium heat.

Meanwhile, in blender, combine lime juice, garlic, ginger, jalapeno, sugar, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Blend mixture until pureed. Stir in yogurt and mint.

Sprinkle remaining 1 teaspoon salt and 1 teaspoon pepper on both sides of lamb chops. Place chops on hot grill rack; cook 6 to 8 minutes for medium-rare, turning chops over once.

Serve lamb chops with mint chutney.

Makes 8 main-dish servings.



Lidia Bastianich’s Egg-Battered Zucchini Roll-Ups

Lidia Bastianich's Egg-Battered Zucchini Roll-Ups
Egg-Battered Zucchini Roll-Ups

6 small zucchini (about 2 pounds), trimmed
1 cup all-purpose flour
5 large eggs
1/2 teaspoon coarsely ground black pepper
Salt
2 cups canola oil, for frying
2 or more tablespoons small capers, drained
Toothpicks
1/2 lemon

With sharp knife or mandoline, slice zucchini lengthwise into strips about 1/8-inch thick. Strips should be flexible, but not paper-thin.

Place flour in wide-bottomed bowl or shallow baking dish. In another wide-bottomed bowl or shallow baking dish, beat eggs with pepper and 3/4 teaspoon salt. Place colander on plate.

Toss several zucchini strips in flour, shaking off excess. Transfer strips to egg mixture; with fork, turn strips to coat both sides. Pick strips up, 1 at a time, allowing excess egg mixture to drip back into bowl. Place strips in colander. (It is OK if strips overlap). Repeat to coat all zucchini.

In 12-inch skillet, heat oil over medium-high heat until hot but not smoking. Place layers of paper towels on cookie sheet for draining.

Add 6 to 7 zucchini strips to hot oil, but do not crowd skillet. Cook zucchini 1 1/2 to 2 minutes. With tongs, turn strips over and cook 1 1/2 minutes longer or until golden and crisp. Transfer strips to paper towels to drain. Sprinkle lightly with salt. Repeat with remaining zucchini.

Place 3 or 4 capers on 1 end of a zucchini strip; roll strip tightly, enclosing capers in center. Stick toothpick crosswise through roll-up to secure. Repeat with remaining zucchini strips and capers.

Just before serving, stand roll-ups on end on platter. Squeeze juice from lemon half over roll-ups.

Makes 10 appetizer or 6 first-course servings.

Chili Pie Casserole

Chili Pie Casserole
Chili Pie Casserole

2 lbs. ground beef
1 medium onion, chopped
1 teaspoon chili powder
4 cups corn chips, divided
2 (19-oz.) cans chili
1/2 cup water
1 cup grated Cheddar cheese

Cook meat and onion until done over medium-high heat on top of the stove. Stir in chili powder.

In separate pan, heat chili and water together.

Put layers in slow cooker, beginning with half of the meat and onion mixture. Sprinkle on 2 cups corn chips; then layer on half of the chili. Repeat with a layer of the remaining meat and onion mixture, sprinkle on 1 3/4 cups corn chips and another layer of the chili. Top with the remaining 1/4 cup corn chips.

Cook on Low for 6 hours.

Top with cheese and cook until cheese is melted.

Serves 4 to 6.

Tuna in Biscuits

Tuna in Biscuits
Tuna in Biscuits

1 can (6 oz.) tuna
2 tablespoons mayonnaise
2 tablespoons sweet pickle relish
2 green onions, minced
3/4 cup Monterey Jack cheese, shredded
salt and pepper to taste
1 can refrigerated biscuits

Combine tuna, mayonnaise, pickle relish, onion cheese, salt and pepper.

Press each biscuit in greased muffin pan to form a cup. Spoon tuna mixture into each biscuit.

Bake at 400° for 8-10 minutes.

Quick Cherry Dessert

Quick Cherry Dessert
Quick Cherry Dessert

1 cup butter
1 1/2 cups sugar
4 eggs
1 teaspoon almond extract
2 cups flour
1 (21 oz) can cherry pie filling
powdered sugar for top (optional)

In a large mixing bowl, cream together the butter and sugar. Add the eggs. Beat until light and fluffy. Add the almond extract. Stir in the flour and baking powder. Mix until smooth.

Butter a 9×13 pan. Turn the mixture into the pan. Spoon the pie filling into the cake in 16 spots, spacing 4 spoonfuls evenly in each direction.

Bake at 350° for 45-50 minutes or until golden and cake tests done. Filling will sink into the cake while baking.

To serve, cut into 16 pieces. Place bottom side up on serving plate. Dust with powdered sugar.


Peanut Butter Spread

Peanut Butter Spread
Peanut Butter Spread

1 (8 oz) pkg cream cheese, softened
1 2/3 cups creamy peanut butter
1/2 cup powdered sugar
3/4 teaspoon ground cinnamon
1 tablespoon milk

In a mixer, cream all ingredients.

Serve spread with apple wedges or graham crackers.


Green Chile Guacamole

Green Chile Guacamole
Green Chile Guacamole

2 medium very ripe avocados, seeded, peeled and mashed
1 can Ortega diced green chilies (4 oz)
2 large green onions, chopped
2 tablespoons olive oil
1 teaspoon lime juice
1 clove garlic, finely chopped
1/8 teaspoon salt
Tortilla chips

Combine avocados, chiles, green onions, olive oil, lime juice, garlic and salt in medium bowl. Cover, refrigerate for at least 1 hour.

Serve with chips.

Makes 2 cups.

Lasagna Roll Ups

Lasagna Roll Ups
Lasagna Roll Ups

1 (16 ounce) package uncooked lasagna noodles
1 pound mozzarella cheese, shredded
1 (15 ounce) container ricotta cheese
1 pound firm tofu
1 (10 ounce) package frozen chopped spinach – thawed, drained and squeezed dry
2 cups grated Parmesan cheese
1 (28 ounce) jar pasta sauce

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 5 to 8 minutes, or until just slightly underdone; drain and rinse.

In a large mixing bowl, mix together grated cheese, ricotta cheese, tofu, frozen spinach, and 1 cup Parmesan cheese. Lay out a noodle. Spread a layer of the cheese mixture on the noodle, then add a thin layer of sauce. Roll the noodle up, and place seam side down in a 13×9 pan. Repeat for other noodles.

Top with remaining sauce and Parmesan cheese. Bake in a preheated 350° oven for 30 minutes, or until hot and bubbly.


Green-Olive Spread

Green-Olive Spread
Green-Olive Spread

1 (8 oz) pkg cream cheese, softened
1/2 cup mayonnaise
1/2 cup sour cream
3/4 cup chopped pecans
1 cup green olives, drained, chopped
1/4 teaspoon black pepper

In a mixer, blend the cream cheese, sour cream and mayonnaise until smooth. Add the remaining ingredients, mix well and chill.

Serve on crackers or make sandwiches with party rye bread.

Pyrex Easy Grab Glass Bakeware and Food Storage Set (28-Piece, BPA-free)