Cookout Leftovers for Lunch

Happy Memorial Day! Any leftovers from all the cookouts? This was leftover lamb chops that I took the meat off the bone and served it with Tzakiki, salad and a pita bread.

The lamb chops were marinated with cumin, honey, and mint for 4 hours and then grilled.

Here’s the link:


Skillet Roasted Chicken Thighs

I love the combination of the olives and pancetta, it serves well with polenta or pasta. I followed the recipe but found that the cooking time in the oven was off. My suggestion is  to place it on the lower rack and give it a least 25 minutes. It was courtesy of Fine Cooking.

Here’s the link

Crisp Pork Cutlets with Lemon-Caper Sauce

I’m always looking for inspirations on ways to cook pork chops, cutlets and pork loins. I found this recipe on the Fine Cooking. I loved the crispiness of the pork  and the fresh sauce. I would recommend making the sauce early so that flavors will come through. It suggested to serve with buttery lettuce but I think it would go nicely with mash potatoes.

Here’s the link to the recipe


Grilled Beef-Wrapped Asparagus and Sushi Style Quinoa

Now that asparagus is in season I thought this was a great recipe to try. It was quick and very delicious. It also has such a pretty presentation that it would be great for entertaining. This is courtesy  of Tia Mowry on the Cooking Channel. The recipe is only serves 2 so I had to double it and I use several asparagus spears instead of 2. I also cut the steak in longer strips.

Here are the links


Simple Perfect Enchiladas, My 100th Post

In honor of Cinco De Mayo, I made these enchiladas for dinner last night. I’ve been making them for the last few years. This time I skipped the step of frying the tortillas. I don’t think it’s necessary, the tortillas were easier to handle and the less grease the better. And just like lasagna I would let it rest for a awhile before serving it. The recipe is courtesy of the Pioneer Women, Ree Drummond on the Food Network.

Here’s the link for the recipe.