Happy Valentine's Day friends. This morning I woke up to roses, that boyfriend is so sneaky, and sweet. Lots and lots of cooking going on. Last night I made my absolute favorite dinner of always. It is any kind of lamb with yogurt sauce (we had lion chops last night), tuscan salad and rice (well the rice isn't really a favorite or a special it's really just the lamb and the salad). It is so good. I also made a very pretty and pink strawberry cheesecake, here is the recipe, from Martha, of course. Then this morning I made a very special 100% homemade eggs benedict, but you are going to have to wait for my next post for that. Yesterday, I also bought a very amazing, hand mixer (the Cuisanart 9 speed) at my favorite store, Williams and Sonoma. I have already used 3 of the attachments and I am completely obsessed! Here is how you make my favorite dinner, stay tuned for my favorite breakfast...
Lamb (for 2):
1 lb of Lamb lion chops, bone in
1 handful of rosemary, chopped.
1 handful of thyme
Salt, pepper, garlic powder
Pre-heat the boiler. Coat the chops in chopped rosemary, thyme, salt, pepper and garlic pepper. Put on a broiler pan and cook on one side for 6 minutes, flip and cook for 3-4 minutes on the other side. Lamb will be medium rare. That's it. Alternatively, this tastes amazing grilled in the summer.
1 6 oz container of low fat (or fat free) Plain yogurt
1/2 a lime
1 handful of fresh mint
If you have a muddler (we do since Christmas!) use that to muddle the mint and lime juice (think mojito with no sugar) if not chop the mint as small as you can. Mix the yogurt, mint and lime juice. Add salt and pepper to taste. Refrigerate until serving.
1 container of cherry tomatoes (or regular tomatoes, if they are in season)
1/2 a red onion
1/4 a baguette, day old or fresh
Cut the cherry tomatoes in half, or give tomatoes a rough chop. Cut cucumbers and onion into roughly same size pieces. Mix all the veggies in a bowl. Salt and pepper to taste. Squeeze lime juice over the veggies and toss. Thickly slice the bread and toast/heat in the oven/on the grill. Rip the bread into pieces around the size of the veggie (or you can cut the bread). Approximately 5 minutes before serving add bread and feta to the salad and toss to combine. The bread absorbs the juices. Absolutely delicious.
Well there you have it, my favorite dinner. Hands down. It is so simple to make and so delicious. In the summer when tomatoes are so succulent this is incredible, but in the winter if you can find good cherry tomatoes, it is almost as magical. It is the perfect meal to enjoy with a nice red wine or mojitos (or both, which we did last night).
Well that's all for now, but stay tuned after my lovely Valentine's day I promise I will discuss cheesecakes and a breakfast made with my very own homemade biscuit recipe.