Loin Chops with Lemon Honey Thyme Marinade

Makes 4 servings
Preparation time: 5 minutes
Marinate time: 4 hours or overnight
Cook time: 20 minutes

Ingredients

• 4 American Lamb chops (loin, rib, sirloin or shoulder)
• 1/2 cup honey
• 1/2 cup fresh lemon juice
• 1/4 cup extra virgin olive oil
• 3 tablespoons fresh thyme leaves
• 1 tablespoon Dijon mustard
• 1/2 teaspoon sea salt
• 1/2 teaspoon crushed red pepper flakes

Directions

1. In a small saucepan, combine honey, lemon juice, olive oil, thyme, mustard, salt and pepper flakes. Over medium heat, bring to a slight simmer; remove from heat immediately. Cool. Set aside 1/4 of the marinade for later use.

2. Pierce lamb chops with a fork several times on all sides. Place chops in a plastic food storage bag; coat with marinade. Marinate at least 4 hours or overnight. Remove chops, discarding remaining marinade.

3. Cook times will vary depending on thickness of chops. For 1-inch chops, broil or grill chops over medium heat for approximately 4 to 6 minutes per side or until desired doneness. Or, pan-fry chops then transfer to a baking sheet; finish cooking at 400°F until desired doneness. Brush with warmed reserved marinade before serving.

Recipe and image provided by the American Lamb Board.

Sweet Hawaiian Mini Burgers

(Makes 4 servings.)

Ingredients

Burgers

• 1 pound ground beef
• 1 tablespoon Worcestershire sauce
• 4 canned pineapple slices, drained
• 12 Hawaiian sweet dinner rolls, split
• Lettuce

Sauce

• 1/4 cup barbecue sauce
• 1/4 cup pineapple preserves
• 1 tablespoon packed brown sugar

Directions

• Combine ground beef and Worcestershire sauce in medium bowl, mixing lightly but thoroughly. Shape into twelve 1/2-inch thick mini patties. Set aside.
• Combine sauce ingredients in small saucepan; bring to a boil over medium heat, stirring frequently. Remove from heat.
• Place patties on grid over medium, ash-covered coals. Grill, uncovered, 8 to 10 minutes (over medium heat on preheated gas grill, covered, 9 to 11 minutes), turning occasionally, until instant-read thermometer inserted horizontally into center registers 160°F.
• Meanwhile brush pineapple slices with sauce and place on grid around patties. Grill pineapple 4 minutes, turning once and brushing with additional sauce. Remove pineapple, keep warm. Brush burgers with remaining sauce after turning.
• Cut each pineapple slice into thirds. Line bottom of each roll with lettuce, top with burger, then with pineapple piece. Close sandwiches.

Herbed Egg Salad

Ingredients
• 24 large, hard-cooked eggs, peeled
• 1 1/2 cups red onions, chopped
• 1 1/2 cups celery, chopped
• 3 cups mayonnaise
• 1/3 cup Dijon mustard
• 3 tablespoons fresh thyme, chopped
• 3 tablespoons Italian parsley, chopped
• 3 tablespoons fresh dill, chopped
• Salt to taste
• Pepper to taste
• 12 large slices multi-grain bread, toasted
• 8 cups mixed greens

Directions
Using a box grater, grate hard-cooked eggs across the coarsest section.

Add eggs, onions, and celery to a bowl. In separate bowl blend mayonnaise, mustard, thyme, parsley, and dill. Mix eggs and mayonnaise mixture. Season to taste with salt and pepper. Refrigerate until serving.

Portion about 3/4 cup egg salad onto each slice (whole or split) toast. Serve open-face with 2/3 cup mixed greens. Serve immediately.

Hearty Shepherd’s Pie

(Makes 12 servings.)

Ingredients

• 3-pound lamb leg, ground or diced into 1/2-inch cubes
• 1 tablespoon oil, canola or vegetable
• 3 medium yellow onions, peeled, 1/4-inch dice
• 6 tablespoons all purpose flour
• 3 medium carrots, peeled, 1/4-inch dice
• 1 cup peas
• 1 cup corn
• 3 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 3 cups lamb stock
• Sea salt to taste
• Black pepper to taste
• 1/2 cup parsley, chopped
• 4 pounds Yukon gold potatoes, washed
• 1/2 cup heavy cream
• 1/2 pound salted butter
• 8 ounces English Derby and/or Cheddar cheese, shredded

Directions

In a heavy-bottomed pot, heat oil. Add onions, cooking until softened. Add lamb; cook until browned, then dust with flour. Mix thoroughly; cook an additional 1 minute. Add carrots, peas, and corn; incorporate well. Add tomato paste and Worcestershire sauce. Gradually add stock; bring to a boil then reduce to a simmer. Simmer on low approximately 10 minutes. Adjust seasoning with salt and pepper. Remove from heat. Stir in parsley; set aside to cool.

In a pot, cover the potatoes with cold water. Bring to a boil. Reduce heat and simmer until potatoes are fork tender. Drain and steam dry. In a bowl, add heavy cream and butter. Grate potatoes, skin on; gently mix with cream and butter until semi-smooth with small chunks.

Spoon the cooked lamb mixture into a large casserole pan or 12 individual casserole dishes. Spread a layer of the smashed potatoes over the lamb mixture. Top with shredded cheese. Bake at 375°F until internal temperature of 165°F is reached.

Shaved Brussels Sprouts with Frizzled Ham

(Makes 8 servings.)

Ingredients

• 6 slices ham (about 3 ounces), cut in half then cut crosswise into 1/4-inch strips
• 1 3/4 pounds Brussels sprouts, ends trimmed, outer leaves removed
• 1 large orange
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 cups thinly sliced shallots (8 to 10)
• 6 cloves garlic, thinly sliced
• 1/4 cup pine nuts
• 2 teaspoons white balsamic or white wine vinegar
• Salt and pepper

Directions

Thinly slice the Brussels sprouts (using a food processor with a thin slicing disk or by hand). Zest the orange, then squeeze 1/4 cup of orange juice. Set Brussels sprouts, orange zest, and orange juice aside.

In a large saucepan or small stockpot over medium heat warm the olive oil. Add the ham and cook, stirring occasionally, until crisped and golden, 3 to 4 minutes. Use a slotted spoon to transfer ham to a plate and set aside.

Add the butter to the pan and melt over medium heat. Add the shallots and cook, stirring occasionally, until almost translucent, about 3 minutes. Add the garlic and cook, stirring occasionally, for 1 minute. Stir in the Brussels sprouts. Stir in the orange zest and orange juice and cook, stirring occasionally, until Brussels sprouts are tender, about 8 minutes. Remove from the heat and stir in the pine nuts and vinegar. Season with salt and pepper.

Transfer the mixture to a serving bowl, top with ham, and serve.

Coffee-Cured Chicken

Ingredients

• 1 frozen broiler fryer chicken
• 1 tablespoon ground coffee (freshly ground from beans is better)
• 4 teaspoons brown sugar
• 4 teaspoons whole black peppercorns
• 1 teaspoon whole coriander seeds
• 1 teaspoon dried oregano
• 1/2 teaspoon celery seed
• 1 tablespoon kosher salt
• 1-2 tablespoons olive oil

Directions

Defrost and spatchcock the chicken so the chicken opens up like a book and can lie flat. (Note: Spatchcocking, or butterflying, is a method by which a chicken’s backbone is removed by cutting through its rib bones.)

To make the dry cure, grind all of the other ingredients except the olive oil together with a mortar and pestle, making sure the peppercorns, coriander seeds, and celery seeds are at least cracked.
 Mix thoroughly and apply liberally to the chicken, breast side up.

With the cure applied, cover the chicken in plastic wrap and place in the fridge for 24 hours. (Overnight, at least!)

The next day, wash off the cure with some water. Preheat the oven to 400°F. Pat the chicken dry with paper towels and apply a tablespoon or two of olive oil to the chicken skin. 
Now, broil the chicken breast-side down on the middle oven rack for 20-25 minutes. Flip the chicken over and broil it breast-side up for 20-25 minutes or until the internal temperature of the white meat reaches 150°F and the dark meat reaches 165°F. 
Optionally, turn the broiler all the way up to max to color and crisp the skin as necessary.

Amelia’s Italian Pork Pita Pockets

Makes 8 sandwiches (4 servings).

Ingredients

• 8 boneless pork chops, thin, about 2 ounces each
• 2 green bell peppers, each cut into 8 lengthwise strips
• 2 portobello mushrooms, cut into 8 slices
• 1 large red onion, cut into 8 wedges, separated
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 1/2 teaspoon Italian seasoning
• 2 teaspoons red pepper flakes, crushed
• 1 teaspoon fennel seed
• 8 pita pocket bread halves
• 4 slices mozzarella cheese (2 ounce each), low-fat, part-skim, cut in half

Directions

Heat oven to broil. Coat a large baking pan with cooking spray. Arrange pork chops and vegetables in a single layer on baking pan. In a small bowl, combine vinegar, oil, Italian seasoning, red pepper flakes, and fennel seed. Brush mixture on both sides of pork. Broil 5 to 6 inches from heat for about 5-6 minutes or until pork has internal temperature of 145°F and vegetables are crisp-tender. Remove pan from oven. Divide pork and vegetables among pita pocket breads. Add 1 slice of cheese to each sandwich.

Pearl Couscous with Roasted Pumpkin and Medjool Dates

Makes 8 ¾-cup servings

Ingredients

• 2 tablespoons finely chopped Medjool dates or prunes
• 2 tablespoons chopped walnuts, toasted
• 2 tablespoons grated Parmigiano-Reggiano cheese
• 1 tablespoon chopped flat-leaf (Italian) parsley or ½ teaspoon dried
• 2 teaspoons grated lemon zest
• 5 cups diced pumpkin or winter squash, such as Hubbard or kabocha (about 1 ¼ pounds)
• 4 large shallots, quartered lengthwise
• 2 teaspoons canola oil
• 1 ¼ cups fat-free, low-sodium chicken broth
• ½ teaspoon salt (optional)
• ¼ teaspoon ground cumin
• ¼ teaspoon ground cinnamon
• 1 cup whole wheat Israeli pearl couscous
• 2 tablespoons chopped cilantro, for garnish

Directions

Combine the dates or prunes, walnuts, cheese, parsley, and lemon zest in a small bowl. Set aside.

Preheat the oven to 425°F.

Combine the pumpkin or squash, shallots, and oil in a medium bowl and toss well. Transfer to a baking sheet. Roast for about 30 minutes, stirring occasionally, until the pumpkin starts to brown but is still holding its shape.

Combine the broth, salt (if desired), cumin, and cinnamon in a Dutch oven and bring to a boil. Add the couscous. Stir to coat, cover, and simmer for 5 to 10 minutes, or as directed on the couscous package. When the couscous is coked, add the roasted vegetables and date mixture and toss gently to combine. Garnish with the cilantro. Serve hot.

Caramelized American Lamb Roast with Apricot and Cranberry Stuffing

(Serves 8 to 10.)

Ingredients

• 1 American lamb leg, boned and trimmed
• 2/3 cup dried apricots, snipped into 1/4-inch pieces
• 2/3 cup dried cranberries
• 1 tablespoon olive oil
• 1/4 cup finely chopped red onion
• 2 tablespoons chopped fresh rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 1/3 cup orange juice
• 2 teaspoons ground cinnamon
• Salt and coarse ground pepper, to taste
• Butcher’s string to tie roast
• 1/2 cup dark corn syrup

Directions

Lay lamb flat on cutting board. Trim off all visible fat. Use meat mallet to flatten pieces of meat so that all of the lamb is about 2 inches thick. Wrap up meat and refrigerate. 

In small bowl combine apricots and cranberries; set aside. In small skillet heat oil over medium-high heat. Add onion, rosemary, salt, and pepper. Stir and sauté 3 to 4 minutes. Add orange juice and cinnamon; bring to a boil. Pour over dried fruit; mix and let stand for 15 minutes.

Preheat oven to 500°F.

Lay meat flat on board, cut side up, and season with salt and pepper to taste. Cut meat in half, making two rectangles. Divide filling between the two pieces of meat. Evenly spread fruit mixture over meat. Start at the smallest end and roll up meat as tightly as possible. Place seam-side down on board. Tightly tie string around roast at 1-inch intervals. Tie string around roast from end to end. Repeat process, making two roasts. Place roasts on a rack in roasting pan. Place roast in oven, and immediately turn down temperature to 325°F. Baste roast with corn syrup every 15 minutes. Roast for about 50 to 60 minutes or to desired degree of doneness. Remove from oven, cover, and let stand for 10 minutes. Slice into 1/2-inch-thick slices.

Total Recipe Time: 2 hours

Serves 8

Ingredients:

• 2 pounds ground beef (95% lean)
• 1 tablespoon vegetable oil
• 1 1/2 cups chopped onions
• 2 tablespoons minced garlic
• 2 medium yellow bell peppers, chopped
• 1 large jalapeño pepper, seeded, finely chopped
• 1/4 cup chili powder
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano leaves, crushed
• 1 teaspoon dried thyme leaves, crushed
• 1/8 teaspoon ground red pepper
• 1 can (28 ounces) crushed canned tomatoes, undrained
• 1 can (14 1/2 ounces) chili-seasoned or zesty-style diced tomatoes, undrained
• 1 can (14 ounces) ready-to-serve beef broth
• 12 ounces dark beer
• 1/3 cup tomato paste
• 1 tablespoon honey
• 2 cans (15 ounces each) black beans, rinsed, drained
• Chopped fresh cilantro (optional)

Directions:

Brown ground beef in stockpot over medium heat 8 to 10 minutes or until beef is no longer pink, breaking up into 3/4-inch crumbles. Remove from stockpot with slotted spoon. Set aside. Pour off drippings.

Heat oil in same stockpot over medium heat until hot. Add onions and garlic; cook and stir 3 to 5 minutes or until onions are tender. Add bell peppers and jalapeño; cook and stir 4 to 5 minutes or until peppers are tender.

Return beef crumbles to stockpot. Add chili powder, cumin, oregano, thyme, and red pepper; cook and stir for 2 to 3 minutes. Stir in crushed tomatoes, diced tomatoes, broth, beer, tomato paste, and honey; bring to a boil. Reduce heat; cover and simmer 45 minutes. Uncover stockpot; continue simmering 30 minutes or until thickened to desired consistency, stirring occasionally. Stir in beans; cook 5 to 10 minutes or until beans are heated through. Season with salt and black pepper, as desired. Garnish with cilantro, if desired.

Stuffed Acorn Squash with Barley

Ingredients

• 1 small acorn squash (about 1 1/2 pounds), halved and seeded
• 2 tablespoons olive oil
• Salt and pepper
• 1/4 cup pearl barley
• 1/2 fennel bulb (about 6 ounces), trimmed of stalks, cored, and chopped fine
• 1 shallot, minced
• 3 garlic cloves, minced
• 1/2 teaspoon ground coriander
• 1/4 teaspoon minced fresh thyme or 1 pinch dried thyme
• 1 1/2 ounces Parmesan cheese, grated (about 3/4 cup)
• 2 tablespoons minced fresh parsley
• 2 tablespoons pine nuts, toasted
• 1 tablespoon unsalted butter
• Balsamic vinegar, for serving

Directions

Adjust oven racks to upper-middle and lower-middle positions and heat oven to 400 degrees. Line rimmed baking sheet with aluminum foil and spray with vegetable oil spray.

Brush cut sides of squash with 1 tablespoon oil, season with salt and pepper, and lay cut-side down on prepared baking sheet. Roast on lower-middle rack until tender (tip of paring knife can be slipped into flesh with no resistance), 45 to 55 minutes. Remove squash from oven and increase oven temperature to 450 degrees.

Meanwhile, bring 2 cups water to boil in small saucepan. Stir in barley and 1/4 teaspoon salt and cook until barley is tender, 20 to 25 minutes. Drain and set aside.

Wipe saucepan dry, add remaining 1 tablespoon oil, and heat over medium heat until shimmering. Stir in fennel and shallot and cook until softened and lightly browned, 5 to 7 minutes. Stir in garlic, coriander, and thyme and cook until fragrant, about 30 seconds.

Off heat, stir in cooked barley, 1/2 cup Parmesan, parsley, pine nuts, and butter. Season with salt and pepper to taste.

Flip roasted squash over and scoop out flesh, leaving 1/8-inch thickness of flesh in each shell. Gently fold cooked squash into barley mixture, then mound mixture evenly in squash shells. (Stuffed squash can be covered loosely with plastic wrap and refrigerated for up to 4 hours. Finish and bake as directed, increasing baking time to 25 to 30 minutes.)

Sprinkle squash with remaining 1/4 cup Parmesan. Bake on upper-middle rack until cheese is melted, 5 to 10 minutes. Drizzle with balsamic vinegar to taste and serve.

Sautéed Pork Cutlets with Mustard-Cider Sauce

Sautéed Pork Cutlets with Mustard-Cider Sauce

Ingredients

• 12 ounces boneless country-style pork ribs, trimmed of excess fat, cut and pounded into cutlets
• Salt and pepper
• 1/2 teaspoon sugar
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter, cut into 2 pieces
• 1 shallot, minced
• 1/2 teaspoon unbleached all-purpose flour
• 1/4 cup low-sodium chicken broth
• 1/4 cup apple cider
• 1/4 teaspoon minced fresh sage, parsley, or thyme
• 2 teaspoons whole-grain mustard

Directions

Adjust oven rack to middle position and heat oven to 200 degrees. Pat cutlets dry with paper towels and season with salt and pepper. Sprinkle sugar evenly over each cutlet. Heat oil in 12-inch skillet over medium-high heat until just smoking. Add 1 piece butter, let melt, and quickly add cutlets. Cook cutlets until browned on both sides, 2 to 4 minutes. Transfer cutlets to large plate and keep warm in oven while making sauce.

Add shallot to fat left in skillet and cook over medium heat until softened, about 1 minute. Stir in flour and cook for 30 seconds. Whisk in broth, cider, and sage and bring to boil. Reduce heat to low and simmer until slightly thickened, 2 to 3 minutes.

Off heat, whisk in mustard, remaining 1 piece butter, and any accumulated juice from pork. Season sauce with salt and pepper to taste, spoon over pork, and serve.

Carolina Country-Style Ribs

• 1 1/2 to 2 pounds boneless country-style pork ribs
• 2 cups apple cider vinegar
• 1 cup water, cold
• 2 tablespoons vegetable oil
• 2 tablespoons molasses OR 1/4 cup firmly packed brown sugar
• 1 tablespoon kosher salt
• 1 1/2 teaspoons crushed red pepper
• 1/2 teaspoon cayenne

Directions

Place ribs in a large bowl or resealable plastic bag; set aside. In 4-cup glass measure, stir together vinegar, water, oil, molasses (or brown sugar), salt, red pepper flakes, and cayenne pepper until salt is dissolved. Remove 1/2 cup marinade; set aside. Add remaining marinade to ribs. Seal bag and marinate for 4 to 6 hours in the refrigerator. Remove ribs from marinade; discard marinade.

Prepare medium-hot fire. Grill ribs over indirect heat for 50 to 60 minutes or until pork is tender and the internal temperature reaches 160º F. Baste ribs twice with reserved marinade during last 15 minutes of grilling. 
Serves 6.

Individual Chicken Pot Pies

Ingredients

• 1 savory pie dough
• 2 tablespoons unsalted butter
• 2 carrots, peeled and sliced 1/4 inch thick
• 1 small onion, minced
• 1 small celery rib, sliced 1/4 inch thick
• Salt and pepper
• 3 garlic cloves, minced
• 1 teaspoon minced fresh thyme or 1/4 teaspoon dried
• 1/4 teaspoon soy sauce
• 3 tablespoons unbleached all-purpose flour
• 1 3/4 cups low-sodium chicken broth
• 1/3 cup heavy cream
• 1 (8-ounce) boneless, skinless chicken breast, trimmed
• 1/4 cup frozen peas
• 2 teaspoons minced fresh parsley
• 1/4 teaspoon fresh lemon juice

Directions

Adjust oven rack to middle position and heat oven to 450 degrees.

Roll out dough on parchment paper to 12-inch round, about 1/4 inch thick. Use ovenproof 12-ounce ramekin as guide to cut out two rounds of dough, about 1/2 inch larger than mouth of ramekin. Fold under and crimp outer 1/2 inch of dough, then cut 3 oval-shaped vents in center of each crust. Slide parchment paper with crusts onto rimmed baking sheet and bake until crusts just begin to brown and no longer look raw, 10 to 12 minutes for homemade pie dough or 7 minutes for store-bought dough; set aside.

Meanwhile, melt butter in medium saucepan over medium heat. Add carrots, onion, celery, and 1/2 teaspoon salt and cook until vegetables are softened and browned, 8 to 10 minutes. Stir in garlic, thyme, and soy sauce and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute.

Slowly whisk in broth and cream, scraping up any browned bits. Nestle chicken into sauce and bring to simmer. Cover, reduce heat to medium-low, and cook until chicken registers 160 to 165 degrees on instant-read thermometer, 10 to 15 minutes. Transfer chicken to plate, let cool slightly, then shred into bite-size pieces.

Meanwhile, return pan with sauce to medium heat and simmer until thickened and sauce measures 2 cups, about 5 minutes. Off heat, return shredded chicken, with any accumulated juice, to pan. Stir in peas, parsley, and lemon juice and season with salt and pepper to taste.

Divide filling between ramekins and place parbaked crusts on top of filling. Place pot pies on aluminum foil-lined baking sheet and bake until crusts are deep golden brown and filling is bubbling, 10 to 15 minutes. Let pot pies cool for 10 minutes before serving.

Honey Pork Tenderloin Kabobs

Ingredients

• 1/2 cup bourbon or 2 tablespoons cider vinegar
• 1/2 cup honey
• 1/2 cup mustard
• 1 teaspoon dried tarragon
• 3 to 4 sweet potatoes, cut into 24 one-inch cubes
• 1 1/2 pounds pork tenderloin, cut into 24 one-inch cubes
• 4 medium-ripe peaches, unpeeled, pitted, and quartered
• 4 green peppers, each cut into 8 two-inch pieces
• 8 yellow onions, each cut into 4 two-inch pieces
• Olive oil, for grilling

Mix first four ingredients in a bowl; stir well and set glaze aside.

Steam or boil sweet potatoes until crisp-tender.

Thread three sweet potato cubes, three pork cubes, two peach quarters, four green pepper pieces, and four onion pieces alternately onto each of eight 10-inch skewers. Brush kabobs with honey glaze mixture.

Lightly oil grill. Grill over medium-hot coals 5 minutes on each side or until thoroughly heated, basting occasionally with glaze.

Serves four.

Whole Wheat Sausage Stuffing

• 1/2 pound lean bulk sausage
• 1/2 cup green pepper, chopped
• 1/2 cup onion, chopped
• 1 cup chicken broth
• 1 teaspoon salt
• 1/2 teaspoon sage
• 1/2 teaspoon rosemary, crushed
• 1/2 teaspoon thyme
• 1/2 teaspoon pepper
• 4 cups whole-wheat bread crumbs

Place sausage in large skillet, cook over moderate heat, stirring frequently until browned. Careful not to overcook.

Add green pepper and onion, continue cooking, stirring frequently until vegetables are just tender. Stir in chicken broth and seasonings, bring to boil. Remove from heat.

Add bread crumbs to hot liquid, stir just until all moisture is absorbed. Cover, let stand 5 minutes.

Serve in with baked acorn squash or use as stuffing for poultry (turkey, capon or roasting chicken).

Recipe from The Saturday Evening Post Fiber & Bran Better Health Cookbook, © The Saturday Evening Post Society. All rights reserved.