Lamb Chops with Balsamic Reduction

I have started cooking again! Hallelujah! I took such a long break because I had morning sickness for about 3 months straight and nothing ever sounded good to me. It's good to be back.

The very first thing I cooked, I have mentioned before here on my blog, it's Homemade Chicken Fettuccine and it was fabulous if I do say so myself. It's very simple and a co-worker, who claims to be a novice cook, saw it on my blog and made it and loved. So try it out if you haven't yet.

For Christmas Eve, I decided to do something special for my husband and I. I had cooked this lamb chop recipe once before on Easter and it was fabulous! Lamb chops, the Lamb of God, there's some symbolism right? Anyways, it was SO delicious. Definitely a five-star recipe in our book. The only problem I have is actually finding lamb chops at the store. Shallots can be somewhat difficult also and the only place I could find both was at Reams.

Lamb Chops with Balsamic Reduction
Ingredients:

3/4 teaspoon dried rosemary

1/4 teaspoon dried basil

1/2 teaspoon dried thyme

salt and pepper to taste

4 lamb chops (3/4 inch thick)

1 tablespoon olive oil

1/4 cup minced shallots

1/3 cup aged balsamic vinegar

3/4 cup chicken broth

1 tablespoon butter

Directions:

1. In a small bowl or cup, mix together the rosemary, basil, thyme, salt and pepper. Rub this mixture onto the lamb chops on both sides. Place them on a plate, cover and set aside for 15 minutes to absorb the flavors.
2. Heat olive oil in a large skillet over medium-high heat. Place lamb chops in the skillet, and cook for about 3 1/2 minutes per side for medium rare, or continue to cook to your desired doneness. Remove from the skillet, and keep warm on a serving platter.
3. Add shallots to the skillet, and cook for a few minutes, just until browned. Stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. If you don't, the sauce will be runny and not good. Remove from heat, and stir in the butter. Pour over the lamb chops, and serve.

The picture really doesn't do it justice. I should have taken a picture with the whole plate. I served it with red mashed potatoes and a salad.

Six Can Tortilla Soup

I LOVE recipes that are quick! You can't get more simpler than this recipes. Just empty six cans into a pot and heat up! It's very yummy with tortilla chips and cheese on top. If you like just a little spice, you can add some salsa to the soup.


Six Can Tortilla Soup

INGREDIENTS:
1 (15 ounce) can whole kernel corn,drained
2 (14.5 ounce) cans chicken broth
1 (10 ounce) can chunk chicken
1 (15 ounce) can black beans
1 (10 ounce) can diced tomatoes with green chile peppers, drained

DIRECTIONS:
Open the cans of corn, chicken broth, chunk chicken, black beans, and diced tomatoes with green chilies. Pour everything into a large saucepan or stock pot. Simmer over medium heat until chicken is heated through.

Here are the results:

Turkey Bean Chili

The other day, I had to make a chili for a get together we were having over at the church. I didn't get up early enough to put everything in a crockpot, so I had to find a quick recipe that had only ingredients I had on hand. I came across this recipe for Turkey Bean Chili and it was delicious!

Turkey Bean Chili
Ingredients:

• 2 pounds ground turkey
• 1 cup chopped onion
• 1 cup chopped green pepper
• 4 (14.5 ounce) cans stewed tomatoes, cut up
• 1 (16 ounce) can kidney beans, rinsed and drained
• 1 (15.5 ounce) can chili beans, undrained
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 jalapeno pepper, seeded and chopped
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/4 teaspoon cayenne pepper

Directions:
In a Dutch oven or soup kettle, cook the turkey, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.

Here are the results:

Bullies in the Headlights

Bullies in the Headlights by Matthew Buckley is the sequel to Chicken in the Headlights. It follows the Buckley family again, this time focusing on their tough times at school. Bullies are picking on them and they must fight back. The Buckley boys enjoy getting revenge until they are forced to "pixie" their bullies' family and suddenly see them in a new light.

MY REVIEW: This one was almost as funny as the first. Following this family of all boys is just plain funny. It does have a little more meaning and morals in it than the first. A cute and touching book. I recommend the audio version myself.

B and L's Strawberry Smoothie

I'm really sorry I haven't posted in a while. I've been cooking though and I have some good recipes. I think smoothie season is officially over but I just love smoothies. Here's a good one I found online:

B and L's Strawberry Smoothie:

Ingredients:

• 8 strawberries, hulled
• 1/2 cup skim milk
• 1/2 cup plain yogurt
• 3 tablespoons white sugar
• 2 teaspoons vanilla extract
• 6 cubes ice, crushed

Directions:
In a blender combine strawberries, milk, yogurt, sugar and vanilla. Toss in the ice. Blend until smooth and creamy. Pour into glasses and serve.

Here are the results:


MY REVIEW: I forgot the sugar, but it still tasted good. It's good basic recipe to start with for anybody who is afraid of making smoothies (but really, you can't go wrong)