By request

Samantha asked for a salad with grilled haloumi on this week’s menu plan. I haven’t made this in quite a while and it is one of my favorites as well so I was happy to oblige. I paired it with grilled lamb chops (chicken tenders for Samantha). Delicious!

Salad with Grilled Haloumi

  • Salad Greens (I like Mache)
  • 3 TB Olive Oil
  • 1 TB Sherry Vinegar
  • 1 chopped Shallot
  • Haloumi cheese, sliced thin
  • Pam cooking spray

Rinse and dry greens.  In a jar, shake olive oil, vinegar and shallot.  Heat a nonstick skillet over medium high heat and spray with Pam.  Cook Haloumi slices 3 – 4 minutes per side until browned.  Toss greens with dressing and top with grilled cheese.  Enjoy!

Mother’s Day dinner

Our family tradition has been for us to host Mother’s Day dinner for my family – my mother, my brother and my sister and her family.  Due to social distancing, this wasn’t possible this year.  We missed being with everyone but still enjoyed a good dinner.  We were going to have grilled lamb chops with asparagus and polenta.  I normally do a loin and a rib chop per person but they didn’t have any rib chops so I got some shrimp and did a grilled lamb and shrimp surf and turf.

Grilled lamb chops

  • lamb chops
  • Worcestershire sauce

Season lam chops with salt and pepper.  Marinate with Worcestershire sauce.  Grill for 4 minutes a side for medium rare.

Grilled shrimp

Toss shrimp with olive oil, salt, pepper and minced garlic.  Skewer.  Grill for about 6 minutes until shrimp are opaque.

Grilled asparagus

Toss asparagus with olive oil, salt and pepper.  Grill about 8 minutes.

Rosemary polenta

  • 2 TB butter
  • 2 TB olive oil
  • 1 clove garlic, minced
  • 1/4 tsp crushed red pepper flakes
  • 1/2 tsp minced rosemary
  • 3/4 cup chicken stock
  • 1 cup milk
  • 1/2 cup cornmeal
  • 4 TB grated Parmesan cheese

Melt butter and olive oil.  Add garlic, red pepper flakes and rosemary and saute for 1 minute.  Add milk and chicken stock and boil.  Add cornmeal and whisk, stirring over low heat.  Remove from heat and stir in Parmesan cheese.

Delicious!

surf and turf

 

Sunday dinner

I’m keeping it simple tonight.  Great comfort food.

Grilled lamb chops

  • lamb chops (I get one rib and one loin chop per person)
  • kosher salt
  • fresh ground pepper
  • Worcestershire sauce

Season chops with salt and pepper.  Marinate in Worcestershire sauce for 30 – 60 minutes and grill to desired doneness.

Sauteed spinach

  • 2 bags of baby spinach
  • 1 TB olive oil
  • 1 medium shallot, sliced
  • 1 TB butter

Heat a saute pan over medium heat.  Add olive oil and then add spinach, tossing as it wilts.  Add shallots and saute an additional minute or two.  Remove from heat, toss with butter and serve.

Hash browns

  • 1 package shredded potatoes (you know I don’t do many of pre-packaged things but these are so darn convenient)
  • 1 TB olive oil
  • 1 TB butter

In a non-stick skillet, heat olive oil and butter.  Add potatoes and cook about 20 minutes, tossing frequently.

lamb and spinach

Lamb chops and sides

We had my mom over for dinner last night.  She loves grilled lamb chops so I got a loin and a rib chop for each of us.  We marinated them in a little Worcestershire sauce and Keith grilled them.  I thought polenta would be a good side and I was right.  I also cooked some baby spinach with a little butter and garlic.  Easy and delicious.  Here is a picture and the recipe for the polenta:

Rosemary polenta

  • 2 TB butter
  • 2 TB olive oil
  • 1 clove garlic, minced
  • 1/4 tsp crushed red pepper flakes
  • 1/2 tsp minced rosemary
  • 3/4 cup chicken stock
  • 1 cup milk
  • 1/2 cup cornmeal
  • 4 TB grated Parmesan cheese

Melt butter and olive oil.  Add garlic, red pepper flakes and rosemary and saute for 1 minute.  Add milk and chicken stock and boil.  Add cornmeal and whisk, stirring over low heat.  Remove from heat and stir in Parmesan cheese.

Lamb chops and sides

Lamb chops and sides

Father’s Day dinner

I asked my dad what he wanted for Father’s Day dinner and he said he didn’t care.  I asked Keith and he picked lamb chops.  Mom and I were trying to think of a side and I thought of the grilled vegetable salad.  I’ve made it for family before and I know my dad loves it.  It’s so delicious and one of my favorite summer foods.  The lamb chops were marinated in Worcestershire sauce and grilled and we just had that and the salad.  It was so pleasant – we ate outside.  Hope you and yours had a beautiful Father’s Day!

Grilled Vegetable Salad

  • 3/4 cup Olive Oil
  • 1/4 cup Balsamic Vinegar
  • 1 Eggplant, sliced
  • 2 Zuchini, sliced
  • 3 Peppers (Red, Yellow or Orange), sliced
  • 1 Red Onion, sliced
  • 6 slices French Bread or your choice (I’m using a few slices each of Semolina Batard and Olive Batard)
  • 2 Tomatoes, sliced
  • Salad greens (I’m using mache)
  • 2 TB Basil, chopped
  • 2 TB Chives, chopped
  • 1 TB Marjoram, chopped
  • 4 oz. Goat Cheese, crumbled
  • 1 oz. Parmesan cheese, grated

Whisk together olive oil and balsamic vinegar.  Brush eggplant, zucchini, onion and pepper slices with oil and vinegar mix and season to taste with salt and pepper and grill.  (Reserve remaining marinade.)  Brush bread slices with olive oil and grill.

Spread salad greens on a platter.  Top with tomato slices and then grilled vegetables.  Sprinkle with goat cheese and chopped herbs.  Pour reserved oil and vinegar over salad and grate parmesan cheese over all.  Top with grilled bread slices and serve with tongs.

Lamb and spinach

Lamb chops and spinach seem to go well together.  When we have lamb chops for dinner, we like one rib and one loin chop each and we just marinate them in Worcestershire sauce.  Then they are quickly grilled until medium rare.  With them, spinach:

Sauteed spinach

  • 2 cloves of garlic, minced
  • 2 tsp olive oil
  • 1 package baby spinach
  • 1 tsp butter

Heat oil over medium heat.  Saute garlic for about 30 seconds (don’t let it brown).  Add spinach and toss quickly as spinach wilts.  After about 2 minutes, add butter and toss to combine.  Serve with lamb chops and a glass of Pinot Noir.

Lazy Sunday

In the last few weeks, we have hosted our new neighbor party, I catered a luncheon baby shower, we had Samantha’s birthday tea party and the Tapas feast for my husband’s tennis team.  I love to cook but even I am feeling a little bit tired.  Tonight I wanted a simple and delicious dinner.  We are having grilled lamb chops, grilled pesto tomatoes and spinach with garlic.  Here is what I’ll do:

Lamb chops

I bought us each a rib chop and a loin chop.  I’ll marinate them in Worcestershire sauce with a little salt and pepper and then Keith will grill them.

Grilled pesto tomatoes

I bought beautiful tomatoes at the produce stand.  I’ll cut them in thick slices, top each slice with some pesto and Keith will grill them for just a couple of minutes.

Spinach

I’ll saute the spinach until wilted, drain the water and then add some butter and garlic.

We’ll open some red wine, relax and enjoy an easy and lazy Sunday!

Taste of summer

After a fun afternoon of golf we wanted a simple dinner and summer is the time to enjoy easy and delicious meals.  Grilled lamb chops (marinated in Worcestershire sauce) and corn on the cob were the menu alongside grilled pesto tomatoes.  The corn we have been getting this summer has been out of this world and the yellow tomatoes are from our container garden.

Grilled Pesto Tomatoes

  • 1 or 2 tomatoes per person, sliced into thick slices
  • 1 tsp pesto per tomato

Top tomato slices with pesto and grill 3 – 4 minutes (non-pesto side down).

Look how pretty dinner looked.

Perfect summer dinner!

Perfect summer dinner!

Easy entertaining for summer

We’re having a friend over for dinner this evening.  I was chatting with another friend at the pool who asked what I was cooking for company that made it possible to spend the afternoon lollygagging around the pool.  (She didn’t actually accuse me of lollygagging.)  I wanted to have something good and simple that would allow me to visit with my friend rather than fussing in the kitchen.  We bought crab dip at Graul’s so the appetizer was fixed by somebody else.  I bought sorbet and raspberries for dessert so that will be light and effortless.  Here is the menu for dinner:

Grilled lamb chops (marinated in Worcestershire sauce)

Mache salad with vinaigrette, crumbled blue cheese and walnuts

Rosemary polenta – I made this last night and refrigerated so all I need to do is saute the triangles when it is time to serve.

Polenta

  • 1/2 stick of butter
  • 1/8 cup olive oil
  • 2 cloves of garlic, chopped fine
  • 1/2 tsp crushed red pepper flakes
  • 1 tsp dried rosemary
  • 1 1/2 cups chicken stock
  • 1 1/2 cups milk
  • 1/2 cup half and half
  • 1 cups cornmeal
  • 1/4 cup parmesan cheese
  • 1/4 cup flour
  • additional olive oil and butter (for sauteing)

Melt butter with olive oil over medium heat and add garlic and spices.  Pour in stock, milk and half and half and cook over high heat until boiling.  Remove from heat and gradually stir in cornmeal.  Cook for a few more minutes, stirring until thick.  Add parmesan cheese and pour mixture into a 9 x 9 pan.  Refrigerate.

When ready to serve, cut polenta into squares and then in half diagonally to make triangles.  (Or cut into circles with a biscuit cutter).  Dip in flour.  Melt 1 TB olive oil and 1 tsp butter and cook over medium heat until edges are crispy and polenta is hot.  Serve.

We’re serving a pinot noir with dinner and I’m looking forward to a relaxing evening.  Cheers!

Thank you Celia!

We had a crazy weekend!  We were out both Friday and Saturday, did yard work on Saturday from 9:30 – 5:00, Sunday was church, tennis, grocery store, lacrosse game for Samantha, more tennis with her, bike ride, dinner, etc. so I was on the go from 7:00 a.m. until 10:00 p.m.  Monday was Thai cooking class immediately after dinner and last night was also busy.  Consequently blog got behind.  😦  Sometimes I wonder if anyone notices but I want to thank my new friend Celia for wondering where the recipes were.  I hope nobody has gone hungry this week waiting for me to catch up!  I’m going to give you the recipes for the week to date – one entry at a time and tonight’s dinner and then we are back on track!

Sunday night we had grilled lamb chops (marinated in Worcestershire sauce) with brussels sprouts and potatoes with feta sauce.  Here are the recipes for the brussels sprouts, potatoes and feta sauce:

Sauteed brussels sprouts

  • 3/4 lb brussels sprouts, rinsed, trimmed and halved
  • 1 TB olive oil
  • 1 oz pancetta, diced
  • 3/4 cup chicken stock

In a heavy pan, heat olive oil over medium heat.  Saute pancetta until crisp.  Add brussels sprouts to pan and saute about 5 minutes until browned.  Add chicken stock and simmer about 15 minutes until tender.  Serve.

Roasted garlic potatoes with feta sauce

  • fingerling potatoes (I bought purple ones today), quartered
  • 10 cloves of garlic, peeled and halved
  • 2 TB olive oil
  • salt and pepper
  • 1/2 tsp thyme

Toss all ingredients together and bake 50 minutes at 400, tossing once.

Feta sauce

  • 1 small container plain lofat yogurt
  • 3 oz feta cheese
  • 1 TB lemon juice
  • 1 clove garlic, minced

Combine all ingredients and mix well.  Refrigerate until ready to serve.  Not only was this excellent with the potatoes, it was also good on the lamb.

Grilled lamb chops with brussels sprouts and potatoes

Grilled lamb chops with brussels sprouts and potatoes