MOM'S OVEN ROASTED ROSEMARY GARLIC RACK OF LAMB

An oven roasted rack of lamb recipe!

One thing I love about coming home is eating my mom’s cooking! This week, my mom taught me some of her specialties including her coveted oven-roasted rosemary garlic rack of lamb! Best served alongside her Aglio e olio pasta, this dish is on repeat weekly in our household. If you are looking for a super easy recipe to make this weekend that you can prepare ahead of time, you have to try this oven roasted rack of lamb! It is soooo good and always a crowd pleaser!

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INGREDIENTS:

COOKING TIME: 25 Minutes

Serves 4

Rack of Lamb (8-9 ribs) - trimmed
1/4 CUP of Olive Oil
2 TBSP of Fresh Rosemary
2 TSP of Fresh Thyme Leaves
8 Garlic Cloves
Zest of 1 Lemon
Salt and Fresh Cracked Pepper

Kitchen Tools:
Food Processor
Baking Sheet
Meat Thermometer

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HOW TO COOK RACK OF LAMB:

In a food processor, add in your olive oil, rosemary, thyme and lemons zest, pulse until finely chopped.

Salt and Pepper rack of lamb on both sides before covering in marinade and setting aside for 1 hour at room temperature on a baking sheet.

When ready, set oven to 450 and cook lamb for 15 minutes before rotating the baking sheet and continuing to cook for 10 minutes to ensure it cooks evenly and to medium rare. If you have a meat thermometer, for medium rare lamb the internal temperature should be at 130-140 degrees.

When meat is ready, remove from oven and let rest for 10 minutes before chopping it up into individual portions. This will allow the juice to redistribute.

Plate and serve.

Enjoy!

Oven roasted rack of lamb with rosemary and garlic

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I hope you enjoyed this oven roasted rack of lamb recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

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CLOUD BREAD *GLUTEN FREE & KETO FRIENDLY*

I know what you are thinking… Cloud bread? What is cloud bread? Well, it is a super fluffy, soft, delicious bread made from three ingredients! I first came across a cloud bread recipe while on TikTok and the fluffiness and name instantly caught my eye. Not only is it super easy and quick to make but keto-friendly, gluten-free, and so versatile - you can use it as a base for a pizza, or for your eggs at breakfast, etc. Best of all, it’s so delicious and I know you are going to love it just as much as I do! If you are wondering how to make cloud break and want an easy cloud bread recipe that is keto-friendly, check mine out below!

Enjoy!

CLOUD BREAD INGREDIENTS:

Makes 6-8 Pieces

3 Eggs - room temperature
3 TBSP of Cream Cheese - room temperature
1/4 TSP of Cream of Tartar

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HOW TO MAKE CLOUD BREAD - DIRECTIONS:

Preheat oven to 300 and line a baking sheet with parchment paper.

In two medium-size bowl, separate the eggs, putting the yolk in one bowl and the whites in another.

Using a hand mixer, beat the egg whites on a low-medium speed until bubbles start to form before adding in the cream of tartar. When ready, turn the speed up to high on the hand mixer and continuing to whip egg whites until stiff peaks start to form.

Next, in the bowl with the yolks, add in the cream cheese and beat until blended and smooth.

Next, fold the bowl with your egg whites into the bowl with the yolks and cream cheese. Try not to over mix because you will deflate your cloud bread.

When ready, scoop a dollop of the batter using a large spoon onto your baking sheet and bake for 20-30 until medium golden brown.

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I hope you enjoyed this TikTok cloud bread recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

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CHORIZO TACOS WITH POTATO!!! A SUPER EASY AND DELICIOUS RECIPE!

Is there a better way to celebrate the end of the work week than with margaritas and tacos? I think not! For the last 4 weeks in a row, Adam’s family and I have been partying it up every Friday with this chorizo potato taco recipe. First introduced to us by my sister, this recipe has become a Weiers family favorite and I am not mad about it. If you are looking for an easy Carne taco recipe to whip up for your next taco Tuesday or get together, baby you found it! It’s so easy, juicy, and packed full of flavor your friends will be begging you for the recipe.

Enjoy!

INGREDIENTS:

- Serves 4 People -

- Chorizo Filling -

8 Pork Sausage (If you can’t find chorizo sausage you can use mild or Italian with the Chorizo spices)
1 Spanish Onion - diced
1 medium Sweet Potato - peeled and diced

- Chorizo Spice Mix -

1 TBSP of Ancho Chilli Powder
1 TBSP of Paprika
1/2 TSP of Kosher Salt
1/2 TSP of Garlic Powder
I/2 TSP of Onion Powder
1/2 TSP of Cumin
1/2 TSP of Ground Black Pepper
1/4 TSP of Oregano
1/4 TSP of Thyme
1/4 TSP of Coriander
1/4 TSP of Ground Clove
Pinch of Cinnamon
1 Bay Leaf

- Optional Ingredients and Garnishes -

Tortillas
Hot Sauce
Guacamole
Tomatoes - diced
Jalapeno
Cilantro
Cojita
Red Onion - pickled

DIRECTIONS:

In a large bowl, remove raw pork sausage from casing. If the sausage is not already spiced with chorizo, make and add in the chorizo spice mix. Mix thoroughly and set aside to marinate for 30 minutes.

When ready, in a large skillet add in a handful of sausage, allow to cook on medium heat until the fat starts to render out before adding in your onions. Cook onions until translucent, around 2-3- minutes before adding in the remaining sausage, breaking it apart as it cooks for 5-7 minutes.

When further fat is released from the sausage, add in sweet potato and allow to cook further for 30 or so minutes until the potato is tender and meat is fully cooked. Stir every few minutes to avoid burning and to ensure both the meat and potatoes are being cooked evenly.

Remove from heat and build your taco using tortillas and optional garnishes.

Enjoy!

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BRAISED OXTAIL WITH COCONUT CAULIFLOWER RICE

A personal favorite of mine, Oxtail is a very tender, juicy, gelatin-rich meat. Usually found slow-cooked as a stew or braised, my version is packed full of amazing savory flavors and braised for 7 hours until it falls off the bone. Although, I didn’t cook the oxtail in the typical Jamaican style, I did pair mine with coconut cauliflower rice to give it a hint of sweetness while keeping it low in carbs. The results were amazing and had my family fighting over leftovers. If you like braised juicy meat, I highly recommend giving this recipe a try!

Enjoy!

INGREDIENTS:

- Serves 6 People -

- Braised Oxtail -

6LBS of Oxtail
Kosher Salt
3.5 TBSP of Curry
4 TBSP of Vegetable Oil
10 CUPS of Chicken Broth
8 Scallions - diced
2 Garlic Heads - cut in half
Pinch of Chilli Pepper Flakes
Pinch of Thyme
6” Piece of Giner - sliced in 1/8 slivers
4 TBSP of Soy
2 TBSP of Brown Sugar

- Coconut Cauliflower Rice -

1 TBSP of Butter
2 Cloves of Garlic - minced
2’ Piece of Ginger -Chopped
3 Scallions - diced
1/2 CUP of Unsweetened Coconut Milk
1/2 TSP of Brown Sugar
1000 Grams of Cauliflower Rice - I used from frozen

DIRECTIONS:

Heat oven to 250 degrees

In a large bowl, season oxtail generously with salt followed by the curry powder.

In a large deep skillet, or using a dutch oven heat up vegetable oil on the stove on medium-high and sear both sides of oxtail until browned. If you don’t have an oven-safe skillet or a large enough dutch oven to fit all the meat and liquid, first sear the oxtail in the skillet and then moved them to a roasting pan.

Once you have seared all the oxtail remove from skillet/dutch oven and add in chicken broth, scallions, garlic, chili pepper flakes, thyme, soy, ginger, and brown sugar. Allow this to come to a simmer and scrape the bits of oxtail that stuck to the bottom of the skillet to become loose before adding the mixture into your roasting pan, or placing the oxtail back in the dutch oven. The oxtail should be submerged in liquid.

Next, place the roasting pan or dutch oven with the oxtail in the oven to slow cook. Position lid partially off and allow to cook for 7 hours flipping pieces around halfway through. If at the halfway point the liquid has gone down a lot you can add in 1/2 cup of water.

30 minutes prior to Oxtail being ready its time to make the coconut cauliflower rice. Grab a large skillet, add in your butter and allow to heat up on medium. When hot add in your garlic, ginger, and scallions - saute for 3-4 minutes.

Next, add in your unsweetened coconut milk and brown sugar. Mix until well incorporated.

Finally, add in your cauliflower rice and allow it to steam and mix with sauce until fully coated.

Serve oxtail on rice when ready and garnish with more scallions.

Enjoy!

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ROASTED BRUSSELS SPROUTS WITH CRISPY FRIED SHALLOTS

Made this simple brussel sprout recipe with crispy fried shallots and it was amazing. Loved the saltiness of the shallots against the dense Brussel sprouts drizzled in lemon. Delicious, salty, and perfect as a low carb veggie side for any meat dish you are cooking, I would also recommend making a little bit of extra fried shallots so you can have them with your meat as well. Further, Cassava flour is a keto-friendly flour making this a perfect side for any low carb diets but if you don’t have access to that flour, normal white flour makes a great substitute.

Enjoy!

INGREDIENTS:

- Serves 2-3 people

1.5 LBS of Brussels Sprouts - washed, remove steam and top layers, and cut into halves
6 TBSP of Olive Oil - Split into 2 portions, one 2.5 TBSP and 3.5 TBSP
Sea Salt and Pepper
3-4 Shallots - sliced Into onion rounds
1/4 Cup of Cassava Flour
Sea Salt
Freshly Squeezed Lemon

DIRECTIONS:

Set oven to 400 degrees.

Toss brussels sprouts in 2.5 TBSP of olive oil until evenly coated and sprinkle with salt and pepper.

Place brussels sprouts on a baking tray lined with aluminum foil and allow to bake in the oven for 30 or so minutes until tender.

While brussels sprouts are in the oven chop up shallots and place in a bowl. Add 1/4 Cup of Cassava flour and 1/4 TSP of salt, mix until the shallots are evenly coated.

Heat up 3.5 TBSP of olive oil in a skillet on medium-high. Once ready, reduce heat to low - medium and sprinkle in your floured shallots. Toss them every 3-5 minutes to make sure they don’t burn. Once nicely golden and crispy, set aside.

When the brussels sprouts are getting close to finished you can broil them for the last two minutes if you want them extra crispy.

When ready, plate brussels sprouts, add crispy shallots on top and drizzle with fresh lemon juice.

Serve while hot and enjoy!

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If you like this recipe or have any comments/questions, feel free to leave them in the comment section below!

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