Rosemary Garlic Lamb Chops
Great as either an appetizer or main, these lamb chops are so simple to make and a perfect addition to any summer BBQ
- 8-10 lamb chops
- 2-3 garlic cloves, minced
- 1-2 tbsp fresh rosemary leaves, roughly chopped
- 2 tbsp extra virgin olive oil
- Salt and pepper
- Combine garlic, rosemary, and olive oil. Rub the mixture all over the lamb chops. Cover and allow them to marinate in the fridge for at least an hour. Remove from fridge, season with salt and pepper, and allow the chops to come to room temperature (about 30 minutes).
- Heat grill to high and cook the lamb for 3 minutes minutes per side. Allow them to rest about 5 minutes before eating.
Get the perfect fries, every time.
- 3 pounds russet potatoes, peeled
- Canola oil, for frying
- Cut potatoes into fry sized pieces either by hand or with a fry cutter. Soak the cut potatoes in ice water for at least 1 hour. Remove from water and dry well.
- Heat oil to 325°F and cook fries for 10 minutes or until almost done and lightly golden. Remove fries from oil and increase the temperature to 375°F. Drop fries back in for about a minute or until perfectly golden brown. Shake off excess oil and season to taste with salt. Serve right away.
Mixed Berry Greek Yogurt Paletas
With only two ingredients, these Paletas couldn’t be simpler. Enjoy them as a refreshing snack, or as a quick breakfast on the run.
Makes about 10 paletas
- 2 containers (500g) vanilla greek yogurt
- 1.5 cups blueberry or strawberry jam
- Fill popsicle molds about a quarter of the way with yogurt, then add a big spoonful of jam to each one. Add another layer of yogurt and top with another spoonful of jam.
- Using a straw or chopstick, swirl each individual paleta to loosely combine the yogurt and jam
- Freeze overnight and enjoy!
Take Out Style Burgers & Fries
The next time you’re craving take out, save yourself the trip and make these instead. It’s surprisingly easy to replicate that classic fast food feel at home. The key is thin patties, and a super hot pan to get a nice sear. These are guaranteed to satisfy and you know exactly what’s in the food you’re eating.
- 1 lb ground chuck
- 4 slices american cheese
- sliced tomato
- green leaf lettuce
- 2 tbsp butter
- condiments of choice
- 2 burger buns
- 2 russet potatoes
- Vegetable oil, for frying
- salt & pepper
- Divide chuck into 4 equal balls and flatten into 1/4” thick patties, liberally season them with salt and pepper.
- Heat cast iron skillet to high and melt in butter. Add the burgers to the pan and cook for up to 2 minutes then flip. After the flip, add a slice of cheese to each patty and cook for another 2 minutes.
- Place buns in the skillet, cut side down until lightly toasted.
- Assemble the burgers with lettuce, tomato, and condiments of your choice.
- To make the fries, peel the potatoes and cut them into fry size pieces. Soak the cut potatoes in ice water for an hour to remove excess starch. Heat oil to 325°F and cook fries for about 10 minutes until lightly golden. Remove fries from oil and increase the heat to 375°F. Place the fries back in the oil to finish cooking for about another minute or until golden brown.
*For an authentic fast food experience, wrap the burgers in wax paper before serving.