Lamb Chops with Balsamic Reduction

My daughter was living in Switzerland a few years ago.  She said the food was  amazing!  One of her favorite dishes was lamb chops.  So being the gamer I am, I tried to develop a recipe worthy of Switzerland .  I have tried many different cuts of lamb, but the lamb loin chop is my favorite. These little guys cook perfectly every time.  And don't let the size fool you.  Even though they are small, they are very rich.  My husband can only eat two in a sitting.  I recommend pairing with a simple potato and green vegetable.  Enjoy!



Lamb Chops
From:  All Recipes.com

 

4-6 Bone In Lamb Loin Chops

 Rub Ingredients

½ tsp basil

½ tsp rosemary

¼ tsp thyme

½ tsp salt

½ tsp pepper

 

1 tsp sugar

Reduction

2 TBL Onion - minced

1/3 cup balsamic vinegar

½ cup chicken broth

1 TBL olive oil

1 TBL butter

 Rub lamb chops with rub ingredients 30 minutes before cooking.  Choose between two cooking methods:  Skillet or Grill 

 

 

Grill Method

Add reduction ingredients to a small skillet.  cook over medium heat until liquid reduces by half.  remove from heat. 

Place rubbed lamb chops on heated grill (medium heat).  (Meanwhile pour pan drippings into reduction and warm.)  Grill 3-5 minutes to brown.    Turn and cook for another 3-5 minutes or until 75% cooked (this can be determined by pressing meat near the bone. It should be somewhat firm with still a little give).  Remove chops from grill and place in heavy duty foil.  Seal and let rest for 10-15 minutes.   Meat should be slightly pink in the middle, near the bone. 

Spoon reduction over warm chops. 

 

 

 

Sally Landy's Award-Winning Gooey Butter Cake

Gooey Butter Cake

By Sally Landy

Sally Landy is what my family refers to as a BSB, which stands for "Bible Study Buddy".  We have been in a scripture study group (The Cornerstone) for nearly 20 years.  Sally is abundant in spirit and wonderfully creative.  So you can imaging how excited I was to see her name along side the runner up  winning recipe in the Ladue News Gooey Butter Cake Contest!  I made the recipe immediately after seeing  the  magazine article and, oh my goodness, it is fabulous!  As you may expect, it is very rich, so I cut the pieces very small and place in cupcake holders.  That way, they can be conveniently scarfed down by your delighted guests! 

Be on the lookout  for more fabulous recipes from Sally and other BSB's (such as Pat Gate's amazing carrot cake!). They are heavenly!  

Meanwhile, enjoy this award-winner!

Gooey Butter Cake

By Sally Landy

Crust

1 yellow cake mix,

1 egg and

1 stick of butter , melted 

With an electric mixer, blend above ingredients and Spread in a greased  13 x 9 pan.

Filling

1 - 8 oz Cream Cheese, - softened

2 eggs

1 TBL vanilla extract

1 box of powdered sugar (I believe a box is 16 oz, which would be half a 2 lb. bag or 33/4 cups).

1 stick butter, melted

1 cup white chocolate chips 

   

 

Beat together cream cheese and eggs until well blended.  Beat in vanilla until smooth.  Then add powdered sugar and mix well.  On a low speed, slowly add melted butter , mix well.  After beating this mixture well,  stir in chips by hand. 

Spread on top of the cake mix mixture in the pan.

Bake at 350  degrees for 40 -50 minutes.  Keep an eye on it.  It may not take 40  minutes to brown and have a toothpick come out cleanly.

 When it has had a chance to cool down a bit, sprinkle a light of powdered sugar to finish.

 

I received this cool covered cake plate as a gift (Crate & Barrel).  I use it to store my pastries.  They stay fresh and yet you can see what you have in inventory!



 

 

Grilled Pork Tenderloin

There are many ways to prepare pork tenderloin, but this one is my favorite.  The marinade comes from an old recipe handed down by my good friend Katie Luby (See Spicy Shrimp with Orzo Pasta) which was used originally for salmon. I think it tastes great with any kind of white meat (pork, chicken or salmon).

The secret to perfectly grilled pork tenderloin is to not over cook it and let it finish in heavy duty foil.  Grill on a medium heat, turning frequently and squeeze frequently to evaluate how far along it is in the cook.  You will notice the meat changing from really squishy in the beginning, to increasingly more firm.  Remove meat from grill when it is 3/4 cooked.  (it should be somewhat firm but still have a little squishiness in the center).  Then wrap in heavy duty foil and let rest for 15 -30 minutes.  Meat will be slightly pink and very juicy.  Enjoy!

Grilled Pork Tenderloin

By Peggy Fonke

Marinade (enough for 4 or 5 tenderloins)

¼ cup soy sauce

1 tsp ginger

1 tsp dry mustard

2 TBL salad oil

2 TBL molasses

Trim tenderloins, removing the thick tendons. 

 Marinade pork 2-4 hours.  I really like this marinade dish.  It has curved sides so the marinade hugs the meat.  (Crate n Barrel).  

Grill on medium heat until 3/4 cooked.  (meat will feel somewhat firm with some squishiness in the center.   Wrap in foil to finish 15-30 minutes. 

By the time it is sliced into medallions, it will be cooked through, slightly pink but still juicy.  Enjoy!

Barbecue Chicken Flat bread Pizza

Don't throw out that left over chicken!  Use it in this awesome little appetizer.

Barbecue Chicken Flat bread Pizza

By Peggy Fonke

2 small 10” flour tortillas

Smoky premium BBQ sauce such as Sweet Baby Ray’s

2-3 pieces of bacon

1 medium onion - sliced

2 TBL vinegar

2TBL soy sauce

2TBL brown sugar

1 boneless chicken breast

Shredded white cheese such as Monterey jack or fontina.  Blue cheese or gorgonzola is also  a nice addition.

Olive oil 

Preparing the Ingredients:

Crust

In a large skillet, heat 1-2 TBL olive oil

Brown tortillas one at a  time on both sides.

Set aside on a cookie sheet.

Caramelized onions

Thin-Slice onions

Saute in skillet with 1 TBL olive oil  for 5 minutes:  Then add

2 TBL vinegar

2 TBL soy sauce

2 TBL brown sugar

Continue to cook until onions are soft and sticky.  Set aside

Bacon

Cut bacon into 1” pieces.

Cook in skillet until crispy

Drain on paper towel.  Save grease for chicken.

Chicken breasts

Use a left over chicken breast, or if starting from scratch, saute in skillet until cooked through and juices are clear.

Cool and dice chicken.  Set aside.

Assembly:

On each browned tortilla, layer:

A thin layer of BBQ sauce, chicken, bacon, caramelized onions and cheese

Bake at 400 for 15-20 minutes or until cheese is melted and bubbly.  YUM!