roast lamb with blueberry sauce

Ingredients

• Servings: 4
• 1 (2 1/2 pound) lamb shoulder roast
• salt and ground black pepper to taste
• 1 tablespoon olive oil, or as needed
• 1 large shallot, halved
• 3 sprigs fresh rosemary
• 1 cup fresh blueberries
• 2/3 cup
• 1/2 cup chicken broth
• 2 tablespoons cold butter, or more to taste

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 50 mins

Ready Time: 2 hrs 15 mins


• preheat oven to 325 degrees f (165 degrees c).
• season roast generously on all sides with salt and black pepper.
• heat olive oil in a large oven-proof skillet over medium-high heat. cook roast in hot oil until browned on all sides, 3 to 4 minutes per side. add shallot, cut-side down, to skillet and place rosemary sprigs on top of roast.
• roast lamb in the preheated oven for 45 minutes. flip lamb, place rosemary sprigs back on top of roast, and break up shallots with a spoon. continue roasting until slightly pink in the center, about 45 minutes more. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c).
• transfer roast to a platter to rest for 10 minutes. drizzle any excess fat in the skillet over the top of roast.
• place the same skillet over medium heat. stir blueberries into skillet and cook and stir until soft, 1 to 2 minutes. pour into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
• stir chicken broth into blueberry mixture, increase heat to medium-high, and cook until liquid is reduced by half, 3 to 4 minutes. reduce heat to low, stir cold butter into sauce and whisk until completely incorporated. strain sauce through a fine-mesh sieve into a bowl.
• slice lamb roast against the grain into thin slices and top with blueberry sauce.

Marion's Super Easy Corn Crab Bisque

Ingredients

• Servings: 8
• 1/2 cup butter
• 1 white onion, finely diced
• 1/2 teaspoon minced garlic
• 2 (15 ounce) cans cream-style corn
• 2 (10.75 ounce) cans condensed cream of potato soup
• 1 pint heavy whipping cream
• 2 (6 ounce) cans lump crabmeat
• salt and ground black pepper to taste
• 2 green onions, chopped

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• melt butter in a large pot over medium heat; cook and stir onion and garlic in butter until onion is tender, 7 to 8 minutes. add cream-style corn and cream of potato soup and reduce heat to medium-low; slowly bring to a simmer, stirring frequently. stir cream and crab into soup, stirring until heated through, about 5 minutes. season with salt and pepper. garnish with green onions.

Grits With Parmesan And Prosciutto

Ingredients

• Servings: 4
• 3 cups water in a microwave-safe measuring cup
• 1 teaspoon vegetable oil
• 2 ounces thinly sliced prosciutto, minced
• 3/4 cup quick grits
• 1/4 teaspoon salt
• 1/4 cup grated parmesan cheese, preferably reggiano
• 1 teaspoon butter
• black pepper, to taste

Recipe

• microwave water until very hot, 3 to 4 minutes.
• meanwhile, heat oil in a large saucepan over medium-high heat. add prosciutto; saute until moisture evaporates and bits start to fry and crisp, about 3 minutes. remove prosciutto; set aside.
• add the hot water to the empty pan and bring to a boil. whisk in grits and salt. simmer, uncovered, over medium-low heat until thick, about 3 to 5 minutes. stir in prosciutto, cheese, butter and pepper to taste. let stand to cool and allow flavors to blend, 2 to 3 minutes. serve.

african chicken in spicy red sauce

Ingredients

• Servings: 6
• berbere:
• 2 tablespoons cayenne pepper
• 1 tablespoon freshly ground black pepper
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• chicken:
• 2 pounds skinless, boneless chicken breast halves
• 3 tablespoons fresh lemon juice
• 3/4 teaspoon salt, divided
• 1 teaspoon olive oil
• 1 1/2 cups chopped onion
• 1 tablespoon minced garlic
• 1 tablespoon butter
• 1 tablespoon minced fresh ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cardamom
• 1 (14.5 ounce) can chicken broth
• 1/2 cup dry red
• 1 (6 ounce) can tomato paste
• 2 tablespoons chopped fresh cilantro
• 4 lemon wedges

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 45 mins


• combine cayenne pepper, black pepper, ground ginger, cinnamon, and cloves together in a bowl until berbere is evenly mixed. measure 2 teaspoons berbere and store remaining for another use.
• place chicken in a shallow dish. drizzle lemon juice over chicken and season with 1/2 teaspoon salt. cover dish with plastic wrap and marinate in refrigerator for 30 minutes.
• heat olive oil in a large pot over medium heat; cook and stir onion and garlic until fragrant, about 5 minutes. add 2 teaspoons berbere, remaining 1/4 teaspoon salt, butter, fresh ginger, nutmeg, and cardamom to onion mixture; stir to coat, about 1 minute.
• stir chicken broth, , and tomato paste into onion mixture; add chicken and bring to a boil. cover pot, reduce heat, and simmer, turning chicken occasionally, until chicken is tender and no longer pink in the center, about 50 minutes. stir cilantro into chicken mixture and serve with lemon wedges.

yeast pancakes

Ingredients

• Servings: 6
• 2 1/4 cups all-purpose flour
• 3 tablespoons white sugar
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 1/4 teaspoons rapid rise yeast
• 1 teaspoon vanilla extract
• 1 1/2 cups warm milk
• 1/4 cup butter, melted
• 1 egg

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 13 hrs 45 mins


• in a large bowl combine flour, white sugar, salt, cinnamon and yeast; mix well. add vanilla, milk, butter, and egg until well blended. cover and place in refrigerator overnight.
• heat a lightly oiled griddle or frying pan over medium high heat. stir the batter with a whisk. pour or scoop the batter the griddle, using approximately 1/4 cup for each pancake. brown on both sides and serve hot.

The Most Awesome Smoothie You'll Ever Make

Ingredients

• Servings: 6
• 1 banana
• 1/2 apple
• 1 kiwi, peeled
• 1/2 cup frozen mixed berries
• 1 cup orange juice
• 1/2 cup soy milk
• 1/2 cup nonfat plain yogurt
• 1/2 cup tofu
• 3 tablespoons unsalted natural peanut butter
• 2 tablespoons aloe vera juice
• 2 tablespoons flaxseed oil
• 1 teaspoon barley grass powder (optional)

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a blender, combine banana, apple, kiwi, mixed berries and orange juice. blend until smooth. add soy milk, yogurt, tofu, peanut butter, aloe vera juice, flaxseed oil, and barley grass powder. blend again until well blended. pour into glasses and serve.

chicken with a creamy sauce

Ingredients

• Servings: 4
• 1/4 cup all-purpose flour
• salt and ground black pepper to taste
• 2 pounds chicken tenders
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1/2 cup
• 1/2 cup chicken stock
• 1 cup heavy whipping cream
• 1 teaspoon ground mustard

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• mix flour, salt, and pepper in a shallow dish. press chicken tenders in the flour to coat completely; shake gently to remove any excess flour.
• heat olive oil in a large skillet over medium, tilting the pan to coat the cooking surface in oil. melt the butter in the skillet. cook the chicken tenders in the hot butter until evenly browned, 7 to 8 minutes.
• pour the into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; cook until the is hot, about 30 seconds. pour chicken stock into the skillet.
• stir heavy cream and mustard together in a bowl; add to the skillet. bring the mixture to a simmer and cook another 10 minutes.