It’s Monday afternoon and you hear – “What’s for Dinner?”
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Well here is a place for ideas!
So stop on over to get some ideas and then share your own recipes with others – All meal related, family-friendly posts are invited! Feel free to post linkys that are food related as well – the More the Merrier!
Here are some of my favorite posts from last week
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This recipe literally calls for six moist, sweet, bananas! Check it out here [3] at Oh My Heartsie Girl.
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With only seven ingredients, these seven layer bars fit perfectly into my “Lazy” syndrome! Check them out at “I’m Not a Trophy Wife”. [5]
Here is the button to grab for your sidebar if your recipe is featured – and thank you to everyone who shared last week.
And now it’s your turn….
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We love eggs Benedict at our house and we’re always trying to find new ways to serve it. One lazy weekend we decided to just put some together with what we had in the refrigerator – and what goes better with eggs than bacon??
What you need:
- 4 English Muffins (I like sourdough)
- 24 slices of bacon
- 8 eggs
Sauce – Not quite a hollandaise
- 4 Tablespoons of butter
- 3 egg yolks
- 2 teaspoons of lemon juice
- 1/8 teaspoon cayenne pepper
- 1 Tablespoon of water
- ½ cup half-and-half
How to Do it:
Cook the bacon until it is crispy. Set aside in a low oven to stay warm.
To make the sauce, melt the butter in a small saucepan. Beat together the egg yolks, cayenne, a pinch of salt and pepper, the water and the half-and-half.
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Once the butter is melted, whisk in the milk mixture, whisking constantly. Add the lemon juice and continue to whisk until the sauce is thickened. If you don’t keep whisking, the eggs will coagulate and you’ll end up with a sauce that looks like scrambled eggs – so keep on whisking! When the sauce is done, set it aside.
Toast the muffins and fry the eggs.
Top each muffin half with three slices of bacon,
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one egg and 1/8 of the sauce. Serve two to each person.
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Serves 4
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Looking for an appetizer that’s a little different? Try these little bites of spicy jalapeno peppers. I have a bunch on my bush and didn’t know what to do with them all, so I experimented and this is what I came up with!
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What you need:
- 8 really big jalapeno
- 1 cup whole tortilla chips (the strips kind, not the Doritos kind)
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- 1 cup multigrain chips
- 1 cup crunchy Cheetos
- 2 teaspoons cumin
- 2 teaspoons garlic powder
- 2 egg
- ¼ cup water
- oil to fry them in
- Lime Wedges
How to Do it:
First, cut the peppers into disk-shaped slices. I left the seeds, but you can remove them if you want a milder snack.
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Put all the remaining ingredients, except the egg and water, into a food processor. Process until it is a finely ground meal.
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Beat the egg and water together. Add about 1/8 of a cup of the cracker meal and mix well. Put the jalapeno into the egg mixture and let set for a few minutes.
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Carefully remove the disks and cover well with the dry meal.
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Fry in hot oil until the outside is crispy and light brown.
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Serve with lime wedges and ranch or blue cheese on the side.
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Makes enough appetizers for about 4-6 people.
Copyright 2015 The Lazy Gastronome
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As we close international week here at the Lazy Gastronome, out last recipe utilizes a spice made from grinding the flowers of the sumac plant and is commonly used in Middle Eastern cooking. It has a salty, tart flavor that is wonderful on most meats. Here it is used with lamb – another commonly used ingredient in Middle Eastern cooking.
And here’s how you make it…
What you need:
- 8 lamb loin chops
- 1/8 cup sumac
- 5 Tablespoons Olive oil
- 12 oz. frozen peas
- 1 Tablespoon butter
- 1 Tablespoon chopped fresh mint
- 2 Tablespoons chopped shallot
- 2 cloves of garlic, crushed
- 1 teaspoon lemon zest
- 2 Tablespoons fresh lemon juice
How to Do it:
Mix 4 Tablespoons of olive oil with the sumac to make a paste. Rub the paste on the lamb chops and allow to sit at room temperature for about 30 minutes.
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Cook in a grill pan or on the grill until they are medium rare. Remove from heat.
While the chops are cooking, sauté the shallots and garlic in the remaining olive oil. When they are soft and aromatic, add the butter.
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When the butter is melted, add the remaining ingredients, including the peas.
finely grated lemon rind is the zest and mint chopped very with
Cook only until heated through. The peas will lose some of the bright green color because of the lemon juice, so be careful not to over-cook them.
Serve hot with 2 chops per person.
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Serves 4
Copyright 2015 The Lazy Gastronome
Below are some of the items we used to create this recipe!
Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!
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You’ve heard it – “What’s for Dinner?”
And often times our inner self answers, “heck if I know?” – Well here is a place for ideas!
So stop on over to get some ideas and then share your own recipes with others – All meal related, family-friendly posts are invited!
Here are some of my favorite posts from last week
If you’re featured, grab the button for your blog!
And now it’s your turn…
Like this:
Like Loading...
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[2]
[4]
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