Hello Ladies,

Thank you both for stopping by and thanks for your Comments. Actually Myrna, I believe that the bacon was one of my Grandmother's preferences, because usually whenever I fry up some cabbage, I just cut up a head of cabbage and saute in butter in skillet. Of course, I reduce the heat and continue to cook it slowly so that it doesn't scorch. Pat, I'll have to try that batter with some Green Beans. They do sound good.

I missed my Lamb Chops over Easter, so I thought we might try some this evening. This vibrant salsa comes together in minutes, making the dish perfect for weeknight cooking. Serve with Brown-Butter Green Beans with Pine Nuts and creamy Mashed Yukon Gold Potatoes.

Broiled Lamb Loin Chops with Olive-Mint Salsa

1 cup jarred brined olives, rinsed, pitted, and finely chopped
1/4 cup extra-virgin olive oil; more for the pan
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh mint
1 small shallot, minced (2 Tbs.)
1-1/2 Tbs. red wine vinegar
2 tsp. capers, rinsed and drained
1 tsp. finely grated orange zest
Kosher salt and freshly ground black pepper
Eight 1-1/2- to 2-inch-thick lamb loin chops, (about 3 lb.)

In a medium bowl, mix the olives, 3 Tbs. of the oil, the parsley, mint, shallot, vinegar, capers, and orange zest. Season to taste with salt and pepper. Set aside for 20 minutes to let the flavors meld.

Position an oven rack 6 inches from the broiler and heat the broiler on high. Lightly oil the grate of a broiler pan and line the bottom of the pan with foil.

Rub the lamb chops with the remaining 1 Tbs. oil and generously season all over with salt and pepper. Set the lamb chops on the prepared pan and broil until well browned, about 8 minutes. Flip the chops and continue to cook until the second side is well browned, about 3 minutes more for medium rare. Let the lamb rest for 5 minutes.

Top each lamb chop with some of the olive salsa and serve. Serves 4.

Try this little twist on green beans amandine.

Hello My Friends,

Today's recipe keeps your Halibut moist beyond belief! The sauce is delightfully rich, but not overpowering, with just a slight kick to it. Then top off your meal with some seasoned Potato Wedges.

Ingredients

• 1 cup shredded Cheddar cheese
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 tablespoons all-purpose flour
• 1 1/2 teaspoons lemon juice
• 1 tablespoon diced onion
• 1/8 teaspoon ground cayenne pepper
• 2 pounds halibut steaks

Directions

1. Preheat oven to 425 degrees F (220 degrees C). Lightly grease a medium baking dish.
2. In a bowl, mix the Cheddar cheese, mayonnaise, sour cream, flour, lemon juice, onion, and cayenne pepper.
3. Arrange the halibut steaks in the prepared baking dish, and cover with the Cheddar cheese mixture.
4. Bake 10 minutes in the preheated oven. Reduce heat to 350 degrees F (175 degrees C), and continue baking 15 minutes, or until fish is easily flaked with a fork. Serves 6.

These nicely seasoned Oven Potato Wedges bake in the oven while you're preparing the main course.

Oven Potato Wedges

Ingredients

• 2 pounds red potatoes, cut into small wedges
• 1 large onion, chopped
• 3 tablespoons olive or vegetable oil
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano

Directions

1. In a large bowl, combine all ingredients; stir to coat. Place in a single layer in an ungreased shallow baking pan.
2. Bake, uncovered, at 425 degrees for 30-35 minutes or until the potatoes are tender and lightly browned. Serves 6.

Have A Wonderful Weekend,

Phil

Hello Friends,

A creamy, crunchy coating flavored with herbs brings new excitement to today's Chicken Dinner. The stuffing mix makes a chewy-crunchy breading, and the combination of seasoning is unusual and delicious.

Best Baked Chicken

Ingredients

• 8 skinless, boneless chicken breast halves
• 1 cup sour cream
• 2 tablespoons fresh lemon juice
• 2 teaspoons soy sauce
• 2 teaspoons celery salt
• 2 teaspoons garlic salt
• 1 dash pepper
• 1 (6 ounce) package herb-seasoned stuffing mix, crushed into crumbs
• 1/2 cup butter, melted

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
2. In a medium bowl, mix the sour cream, lemon juice, soy sauce, celery salt, garlic salt, and pepper. Dip each chicken breast in the sour cream mixture, then roll in the stuffing mix to coat. Arrange chicken in the prepared baking dish. Drizzle with the melted butter.
3. Bake 40 to 50 minutes in the preheated oven, until the chicken is no longer pink and the juices run clear. Serves 8.

On the side this pilaf is made with jasmine rice, an aromatic rice popular in Thai cuisine.

Jasmine Rice

Ingredients

• 1/4 cup olive oil
• 1/4 cup chopped onion
• 1/2 cup green peas
• 2 bay leaf
• 3 cups dry jasmine rice
• 6 cups water
• salt to taste

Directions

1. In a large saucepan over a medium-low heat, warm the oil. Add onion and saute for 3 to 5 minutes. Mix in green peas, bay leaf, and jasmine rice. Stir to coat the rice.
2. Pour 3 cups water into the saucepan and add the salt. Increase the heat to medium and let the rice come to a quick simmer. Reduce heat to low and let rice simmer lightly and sit uncovered until all of the liquid is absorbed. Cover the rice and remove from heat, let sit approximately 40 minutes. Serves 6-8.

Have A Marvelous Monday,

Phil

Hello My Friends,

These kabobs are simple to make and delicious to eat. Skewered meat with peppers, onions, and mushrooms in a honey teriyaki sauce. Then, for the other Vegetarians out there like me, an alternate version follows.

Kabobs

Ingredients

• 1/2 cup teriyaki sauce
• 1/2 cup honey
• 1/2 teaspoon garlic powder
• 1/2 pinch ground ginger
• 2 red bell peppers, cut into 2 inch pieces
• 1 large sweet onion, peeled and cut into wedges
• 1 1/2 cups whole fresh mushrooms
• 1 pound beef sirloin, cut into 1 inch cubes
• 1 1/2 pounds skinless, boneless chicken breast halves - cut into cubes
• skewers

Directions

1. In a large resealable plastic bag, mix the teriyaki sauce, honey, garlic powder, and ginger. Place red bell peppers, onion wedges, mushrooms, beef, and chicken in the bag with the marinade. Seal, and refrigerate 4 to 24 hours.
2. Preheat grill for medium-high heat.
3. Discard marinade, and thread the meat and vegetables onto skewers, leaving a small space between each item.
4. Lightly oil the grill grate. Grill skewers for 10 minutes, turning as needed, or until meat is cooked through and vegetables are tender. Serves 10.

In this Vegetarian Option, Mushrooms are dressed up with red and green peppers and brushed with olive oil. Then they're basted and grilled. With more types of mushrooms available in the grocery store, you can now make these year round using an assortment of button, portabello, ****aake, and crimini mushrooms

Mushroom Kabobs

Ingredients

• 1-1/2 cups sliced fresh mushrooms
• 4 red bell peppers, chopped
• 2 green bell pepper, cut into 1 inch pieces
• 1/2 cup olive oil
• 1/4 cup lemon juice
• 2 cloves garlic, minced
• 1 tablespoon and 1 teaspoon chopped fresh thyme
• 2 teaspoons chopped fresh rosemary
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

Directions

1. Preheat grill for medium heat.
2. Thread mushrooms and peppers alternately on skewers.
3. In a small bowl, mix together olive oil, lemon juice, garlic, thyme, rosemary, and salt and pepper. Brush mushrooms and peppers with this flavored oil.
4. Brush grate with oil, and place kabobs on the grill. Baste frequently with oil mixture. Cook for about 4 to 6 minutes, or until mushrooms are tender and thoroughly cooked. Serves 8.

Have A Terrific Tuesday,

Phil