Grilled or Broiled Lamb Chops served over a wonderful mixture of roasted broccolini and arugula with my special mint Chimichuri
This recipe comes together quickly and is absolutely delicious to serve any day in any season. If you have an outdoor grill you can absolutely throw the chops on the barbie, if not, an oven or stovetop grill works equally well.
Mint and lamb go very well together so I came up with a sauce that incorporates fresh mint with fresh parsley with garlic, parmesan, lemon and honey that is absolutely perfect. This type of chimichuri works equally well with fish, chicken and vegetables. My husband loves it so much that I alway make extra to keep in the refrigerator for a few days. The sauce will stay fresh for a week. Just give it a good shake or whisk before using.
A touch of honey adds depth and sweetness to this citrus mint and parsley sauce. Perfect with anything
The dish is a one plate dish. I roast the broccolini first and leave it at room temperature. When the lamb chops are roasting I toss the broccolini with arugula and put it on a serving plate. The lamb chops go on top followed by crumbled feta, sprinkled mint chimichuri and fresh lemon wedges. Enjoy!
Risotto is an extremely versatile dish that can be prepared in many ways. Risotto originated in Milan where the tradition of slow cooking was used in preparing rice. Risotto alla Milanese was created by using short grained rice slowly cooked with broth and saffron. The bright yellow color of this dish is absolutely gorgeous and is a staple in the cuisine of Milan. Risotto can also be made with mushrooms, seafood or other types of vegetables. I like to make risotto with prosciutto and parmesan cheese. It is a simple preparation that I serve for dinner and then use the leftovers to make Arancini. Arancini can be served as an hors d’oeuvres or an appetizer. Arancini taste great with my recipe for quick tomato sauce.
The key to great risotto is to not leave the stove. It is important to constantly and slowly stir the broth into the rice. Risotto needs to be prepared right before serving and will be ready in 20 minutes. Risotto prepared ahead of time tends to be gummy and does not have the correct consistency. The rice needs to be sautéed for a few minutes before adding wine and allowing the wine to absorb into the rice. This preps the rice for the broth and will result in tasty risotto with the correct tenderness.
Can I make this Vegetarian
Yes, you can replace the prosciutto with mushrooms and use vegetable broth instead of chicken broth. If you do use mushrooms you should remove them from the pan after sautéed and stir them back into the risotto after it is cooked. If you leave the mushrooms in for the entire cooking time they will break down and become too mushy.
Another idea is to leave out the prosciutto and stir in green peas at the end. Use your imagination to experiment with new variations just be sure to use the recipe as a base. I would love to see what you come up with. Tag me on instagram or use the #itsjennsview or email me your beautiful creations.
Italian rice balls made out of prosciutto and parmesan risotto
This is a great idea for an appetizer or hors d’oeuvres. I stuff each ball with a little fresh mozzarella so the cheese melts in the center. The best part is that they can be prepared ahead of time up to the point of frying. Truthfully, you can even fry them ahead of time and warm them in the oven before serving but they won’t be quite as crisp and delicious as frying them right before serving. The good news is that they are so delicious so even when reheated they taste amazing. If you are serving the arancini as an hors d’oeuvre make the balls the size of a melon ball so guests can eat it in one or two bites. Serve the arancini with my quick tomato sauce recipe
Please note that I recommend using packaged bread crumbs like Progresso for this recipe. The texture of the bread crumbs will create a thin crisp crust around the Arancini and works much better than fresh bread crumbs.
I am dreaming of Greece. The beautiful whitewashed buildings that enhance the turquoise water in Santorini. Santorini is one of the Cyclades Islands in the Aegean Sea. There are some great white wines that are produced in Santorini. It is a volcanic island so the blend of the mineral rich soil with the sea air yields white wine that is crisp and dry. Vinsanto is Santorini’s biggest contribution to the wine world. It is a sweet wine that requires grapes to be dried in the sun for weeks before being fermented. It is then barrel-aged for several years before being bottled. The result is a dark, golden-colored wine that is served after dinner as a dessert wine. Vinsanto is not to be confused with Vin Santo from Italy. While they are both sweeter wines, they are made from different grapes. Vinsanto from Santorini dates back to the 16th century and is still produced in the traditional method. The food in Greece is perfect. Fresh fish from the sea is simply prepared with a little olive oil, oregano and capers. Squeeze a little lemon on top and you have a healthy and tasty lunch or dinner. In Greece they also serve delicious lamb and chicken.
I have put together one of my favorite dinners to prepare. The marinade will make the chicken very tender and is complimented by the char created by grilling the chicken. I prefer using chicken tenders rather than chicken breast cut into strips. I just think it works better. This grilled chicken recipe is so healthy and delicious. The paprika and cumin add just the right amount of spice and flavor to the grilled chicken. It balances well with the cool greek salad with salty feta. My son, Max, likes to make his own gyro but I prefer to eat the Grilled Chicken over the Greek Salad with the Flatbread on the side. No matter how you choose to eat it I am sure you will love it.
Grilled Chicken marinated in Greek yogurt and spices
Course: Main Course
Keyword: greek food, chicken
Grill pan or barbecue
1½cupplain Greek yogurt
2tbspred wine vinegar
1garlic cloves minced
2poundschicken breast or tenders
Mix ingredients together and add chicken tender strips or chicken breast cut into strips.
Marinate for at least 3 hours and up 10 hours.
Remove chicken from marinade and grill for approximately 10 minutes, turning chicken over half way
If you do not have a grill pan or barbecue you can broil the chicken in the oven. Set your oven to broil, place chicken on pan and place in top third of oven for 10 minutes turning chicken over half way. Chicken should have a little char on it.
Making flatbread is so much fun. My daughter Olivia and I look forward to making the dough and rolling out the pieces. It is such a quick and great way to make homemade bread. Cut the bread into triangles and serve with Tztziki or Hummus as an hors d’oeuvre or make some to serve at lunchtime with tuna or egg salad. Another idea is to make flatbread in the morning and serve with sautéed spinach, poached eggs and crumbled goat cheese on top. Let me know some ideas that you come up with for serving flatbread.
Tzatziki is a creamy, refreshing spread that can be served in a variety of ways. Works well as an hors d’oeuvre or as a side spread for chicken and lamb. Also works well served with a simple grilled salmon.
I like to serve the grilled chicken with potatoes and a greek salad. The Greek salad is cool and salty and compliments the chicken perfectly. I like to serve my air fried potato recipe as well so I can crispy potatoes into the Tzatziki Sauce. Another bonus is that all this food can be easily served the next day for lunch. The leftover grilled chicken can be eaten cold or warm on a sandwich or over the leftover Greek Salad.
A bit of spice and a touch of heat makes this a perfect side dish for grilled chicken, meat or fish
I adapted this recipe from Mexican street corn. Mexican street corn is corn on the cob that has been brushed with a mixture of sour cream, mayonnaise with Cotija cheese, lime, chili powder and cilantro. I wanted to lower the calories and remove the corn from the cob to make it easier to eat when serving a group. I added black beans for nutrition, color and because I love black beans but you can absolutely leave them out if you prefer a solo corn dish.
What kind of corn should I use?
Using fresh corn cut off the cob is ideal. Fresh corn has a sweet bite that is unmatched by frozen or canned. Summertime is corn time so I strongly encourage you to use the fresh corn when in season but in the winter you can use corn that has been cut off the cob and frozen. Please don’t use canned corn. It is much too soggy for this recipe. Visit a local farmstead in August and buy a bunch of corn to cut off the cob and freeze in plastic bags so you have fresh corn all winter long. Corn is a great starch to add to lots of side dishes, salads and soups. Corn is high in carbohydrates but it does also contain many healthy nutrients like Vitamin B, fiber, magnesium, iron and zinc. The sweet flavor of corn is perfect in off-setting spicier dishes.
How should I serve this dish?
This corn and black bean dish is very versatile. It can easily be reheated or eaten at room temperature. It is also extremely low in calories and big on flavor. Serve it alongside simple roasted chicken enchiladas. Buy a roasted chicken, pull meat off bone and place in pan, add 3/4 cup of my homemade enchilada sauce and 1 cup of shredded sharp cheddar cheese, fill chicken in flour tortillas and place in a row in a baking dish that has a half cup of enchilada sauce on bottom. Top the enchiladas with remaining enchilada sauce and more shredded cheese. Cover and bake in 350 oven for 15 minutes until warm.
This dish also works great as a vegetarian entree when served with flour or corn tortillas on the side to fill with the corn, black beans and a touch of squeezed lime juice.
Serve this corn and black bean dish as a salad at lunch with grilled shrimp and avocado on top. It can be made earlier in the day so it is ready when you want to serve lunch.
The addition of Tumeric and cumin adds brightness and helps to make this soup packed with flavor and health benefits. The soup is vegetarian and vegan. I like to classify this soup as a power soup because it is high in nutrients like vitamin A, potassium, fiber and protein and low in fat. It tastes great, looks beautiful and is very healthy.
What’s the Big Deal about Tumeric?
Tumeric contains curcumin which has powerful antioxidants. Curcumin boosts brain power, reduces inflammation and can lower your risk of heart disease. Tumeric has been around for over a hundred years but the extreme heath benefits have only recently been studied and recognized. Tumeric is also what gives curry its beautiful yellow color. I love to develop recipes that I can add tumeric to so that the dish not only tastes great but is also healthy for you.
Yellow vs. Green Split Peas
Yellow split peas and green split peas are both delicious. I tend to think that a green split pea soup works best with ham since it is a sweeter split pea and balances well with salty ham.Yellow split peas have an earthier flavor that works well with full flavor spices like turmeric and cumin. This yellow split pea soup is vegetarian and vegan.I puree the soup so that all the flavors blend completely and result is a smooth earthy flavored soup. If the soup is too thick add more vegetable broth to thin it out. The yellow split pea soup is perfect for the spring and summer because of the beautiful color of the soup. It is perfect to serve as a light lunch or dinner with a leafy green salad and some crispy bread. Yellow split pea soup freezes well so you can make a big batch and freeze it in individual portions that you can defrost on those long summer days when you don’t feel like cooking.
Chefs all over the world rejoice when ramps are in season. The truth is that ramps are in season for a very short period of time and signify the beginning of Spring. Ramp season typically only lasts a month or so from early April until May which is part of the reason why they are such a delicacy.
So What is a Ramp?
A ramp is an entity of its own. Some call them wild leeks. Ramps have a thin stalk that looks a bit like a scallion with one or two flat leaves. The flavor is a cross between an onion and garlic. Ramps have a very distinctive flavor that is not found in any commercially harvested vegetable. Ramps are foraged which makes them rare and adds to their delicacy. They are the first green that emerges from the soil after a long winter. Ramps can also be a little costly due to their scarce supply.
How to Prepare Ramps:
Ramps can be used in wide variety of ways. Once the bulb at the end is cut off the entire ramp can be eaten. They are delicious sautéed in butter and eaten with fried eggs or as a side dish with steak or fish. You can also use them in quiche with a little bacon. I have decided to make a caramelized ramp Chimichurri sauce that works well with fish or can be used as a marinade for skirt steak. Grilled swordfish with avocado is perfect with Caramelized Ramp Chimichurri. Make sure you save a little on the side if you are using the Chimichurri as a marinade so you can serve it as a sauce. I love how vibrant and green this Chimichurri is. It just screams spring to me.
Ramps come from the ground and the soil can get caught in them. Run the ramps for several minutes under cold water to remove soil. Then cut off bottom stem and pull back the outer skin and rinse again.