Lamb and Cheesy Spanish Rice with Peas



 

 

Tonight I used the other half of the lamb I got from the Meat Market on Thursday. I love this place because they are the actual butchers and the meat is extremely fresh. They have most everything though no pork as they are Halal.

Ingredients:
2 Lbs Lamb Chops and Ribs
1 Tbsp Pampered Chef Garlic Rub
Pinch Himalayan Sea Salt
Pinch of Rosemary
2 Tbsp Oil to sear meat in.
(Or use Rosemary Infused Oil and skip the dried Rosemary)

(to make sauce)
1/2 cup Catsup
1/4 cup Dijon Mustard
1 Tbsp Smoky Paprika
1 tsp each of Basil, Oregano & Cilantro
2 Tbsp Apricot Jam (I got an all fruit no sweetener added variety)
1 Tbsp Honey (Raw Local is best)
1/2 Cup Raw Brown Sugar

(For my version of Spanish style Rice)

1 can Diced Rotel Tomatoes
1 1/2 cups water
1 tbsp Olive Oil
1 cup of Rice (I use a blend of Long and Short Grain brown rice with Wild Rice)
1 cup of Cheese (I used Manchego and a Goat Mozzarella)
8 oz Frozen Peas

In  RockCroc Everyday Pan heat the oil.
Season the Lamb with Garlic Rub and Sea Salt
(If plain oil add Rosemary just before starting to sear the meat.)
Put just enough of the meat in to fill pan without crowding and sear both sides. When seared moved to the Pampered Chef Covered Baker and finish with all the meat.

Mix all the sauce ingredients together and baste over all the lamb.
Cover with lid and put in preheated over at 375 degrees for 35 minutes, lower heat to 350 and continue baking for another 20 minutes. This leaves the lamb fall off the bone tender.

While the meat is cooking bring water, rotel tomatoes and oil to boil in the everyday pan, add the rice and cover lowering heat to simmer 20 minutes.
Add peas and simmer 5 more minutes.
Take off the heat and stir in the cheese.

Enjoy. This meal was fabulous and is enough to serve 3 or 4 people.

Settling in and Cooking up a Storm

I am getting settled into my new rental. Still have a ton of boxes to Unpack. But at least I don't have half my stuff in storage. It is all here. That is both good and bad. Good because it saves money, bad because my dining room is nothing but boxes right now. I see several yard sales and a big trip to Goodwill in my near future.

But while my kitchen is small, though bigger than my last place in Virginia, I am finding I have more room and am truly enjoying cooking again. I have come up with some fabulous dishes lately. Most recent was a terrific Chicken over noodles that I made a few nights ago. The dish was similar to a Chicken Marsala, but with my own twist.

Chicken Rosy:

Ingredients:
3 Boneless Chicken Breasts, Cut into 1" pieces
1/4 cup whole wheat flour
1/4 cup Coconut Flour
1/2 cup Panko Breadcrumbs
1 Tbsp Paprika
1 Tbsp Pampered Chef Garlic and Herb Rub
Olive Oil
2 cans Petite Diced Tomatoes
16 oz Sliced Baby Bella Mushrooms
16 oz bag frozen peas
2 Tbsp Pesto

Boiling Water
Egg Noodles
2 Tbsp Pesto



I took 3 boneless chicken breasts and cut up into about 1" chunks....

In a Ziploc bag I mixed 1/4 cup whole wheat flour, 1/4 cup Coconut Flour and 1/2 cup of Panko Breadcrumbs. I added 1 tbsp. of Paprika, 1 Tbsp of Pampered Chef Garlic and Herb Rub, shake well to mix.

I put the cut chicken into the bag and shook well to coat all the chicken.

In a large skillet (Or RockCrok Everyday Pan https://www.pamperedchef.com/pws/roseross/shop/Cookware/Cookware/Rockcrok+Everyday+Pan/3139 )
coat bottom of pan with 3 Tbsp of Olive Oil and heat over medium heat, add chicken and sear for about 3 minutes each side. (I did this in 3 steps so I didn't over crowd the chicken.) I removed to a bowl and let sit while I added another 2 Tbsp of Oil and added 16 oz of Sliced Baby Bella Mushrooms and cooked for 4 minutes before I added a 1/4 cup of white wine to them. I then added 2 cans of petite Diced tomatoes, 2 Tbsp of Pesto and stirred. when the mix starts to lightly bubble I added the chicken, and frozen peas, and covered to let cook for 10 minutes. At the 10 minute mark, I uncovered and stirred well. I then cooked another 10 minutes to allow the sauce to reduce and thicken.

I used egg noodles to serve this with. I cooked them in a separate pot during that last 10 minutes of cook time. After I drained the noodles I added a bit more fresh pesto to the noodles and tossed to coat evenly.