Dinner with friends

There is something warm and comforting about getting people together for dinner.


I have used cheese and broccoli, or Hot peppers before but I went healthy this time.

Take 1 red pepper and 1 green pepper. (diced)
Take 1/4 of a onion (diced) with 1 garlic clove ( minced).

Sweat the onion over low heat.
Add the garlic and increase the heat to medium
Add the Red and Green Peppers and some chicken stock.

Lightly flour the butterflied Chicken breasts.

Stuff and bake in a 350' oven for 20-25 min depending on size.
Any extra stuffing you can use as your base for plating

Lamb chops with a Garlic and Rosemary marinade

It is Saturday night, and I am at home with a cold. TV is a bore so I decided to play in my kitchen.

I had some nice lamb chops and wanted to experiment.

I have used Veal before but never made chops.

• Trim all excess fat from lamb chops. ( remeber to leave some there is a ton of flavor there.)
• Prepare the marinade: Chop the rosemary and mince garlic. Using a mortar and pestle mash together the chopped rosemary and garlic. Add soy sauce and olive oil. Rub this mix all over the chops and let stand 1/2 hour to 2 hours. I do an hour per side.
  
• Pat the chops dry with a paper towel - they won't brown well if they aren't dry.
• I use my cast iron pan for this one. When the pan is hot add the chops without crowding. Cook at medium-high heat for 2 or 3 minutes per side. You are looking for a nice sear. Reduce the heat to medium until the chops reach the desired doneness. Depending on their thickness, this may take an additional 3 to 10 minutes. You are looking for medium rare to medium.

MMM Looks sooo good!