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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ELOTE - MEXICAN STREET CORN

Elote or Mexican street corn is one of my favorite appetizers!! Whenever I go out for tacos I always have to order the Mexican street corn otherwise the dining experience isn't complete! The thing you might not realize is that it is so simple to make and you can do it so easily right at home. I made mine on the bbq this past week which I think was even better than boiling it because when you boil it you dilute the sugars in the kernels whereas if you bbq it, they get sealed in and the corn tastes extra sweet! Give it a go, you’ll be surprised just how delicious and easy it is to make.

INGREDIENTS:

Sweet Corn - Two per person is my usual estimate
Butchers Twine
2 TBSP of Vegetable Oil
Cream Fresh
Chipotle Chilli Seasoning Spice
Feta Cheese, Cotija Cheese or Queso Fresco
Lime Wedges - optional

DIRECTIONS:

Peel back the husk of corn and tie back with a piece of butchers twine

Coat corn in a light layer of oil and place on the bbq, turning frequently so that it becomes only slightly charred

When the corn is ready, drizzle with creme fresh, sprinkle with chipotle seasoning and garnish with cheese.

Serve warm with a slice of lime.

Enjoy!

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I hope you enjoyed this 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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KETO CREAMY AVOCADO PESTO WITH ZUCCHINI NOODLES!

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After Christmas, I starting to feel like I had really over done it this holiday season. With all the parties and dinners I was really starting to feel unhealthy. I knew I was in need of making some serious changes to my diet. Both my mom and my boyfriend have been eating KETO for awhile and both of them would sing me praises about their new KETO lifestyle. Both said that eating KETO for them has provided them with great energy, they don't ever feel hungry, and both have experience weight loss. My mom who suffers from bad inflammation not only had lots of energy and lost weight, but she also started to feel better and was able to move around more without feeling as much pain. Fast forward to now - I have been on KETO for a month and I have lost 5 lbs! I get to eat full fats like avocado, butter, and olive oil, and never feel drained of energy.

When I started on the diet I was looking for some recipes and realized there aren't that many out there there were actually healthy and KETO.  So here is a delicious recipe that I altered and made my own to help you get started. It can also easily be transitioned to a Vegan recipe by removing the cheese. ENJOY!

Good for 6 People

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INGREDIENTS:

4 Zucchini Large - (1 zucchini can usually feed 1.5 people regular portion sizes)
1 TBSP of Olive Oil
1.5 Large Avocados
1 Cup of Fresh Basil Leaves (Washed and left on paper towel to dry)
2 Cloves of Garlic
1/3-1/4 Cup of Pine Nuts (depends on your palette)
2 TBSP of Lemon Juice
1 Cup of Grated Parmesan Cheese
3 TBSP of Olive Oil
Large Pinch of Sea Salt
Cracked Pepper

YOU WILL ALSO NEED:

-A Spiralizer
-A food processor

DIRECTIONS:

Spiralize your zucchini and set aside on a piece of paper towel so that all the excess water/juice is absorbed.

In the food processor add in your avocado, basil, garlic, pine nuts, lemon juice and grated Parmesan. Pulse until basil is finely chopped and you have a creamy consistency. While the motor is still running add in your 3 TBSP of olive oil. When finished add a large pinch of salt and pepper to taste and mix in until well incorporated.

In a skillet add 1 TBSP of olive oil and let it heat up on medium heat. When ready add in your spiralized zucchini and let cook until soft (around 2-3 minutes).

Once ready, move cooked zuchinni to a bowl and toss n the avocado pesto (there will be pesto left over don't feel like you have to use all of it). Garnish with Parmesan cheese and serve!

*This recipe can easily become vegan if you remove the cheese!

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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BLACK FIG & OLIVE TAPENADE

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Is it just me or does the combination of sweet back fig and savoury black olives sound like the perfect pairing! I love this recipe for that exact taste profile and spread across a crisp or accompanied with Parmesan cheese it is a perfect appetizer. If you're looking for something to serve at your next dinner party that's both quick to whip up and as easy as throwing everything into a food process - this tapenade is perfect! Enjoy!

INGREDIENTS:

Yields 1.5 Cups of Tapenade

1 Cup of Black Fig - Rinsed and Cut Up
1/2 Cup of Pitted Black Olives
1 Clove of Garlic Clove - peeled and chopped
2 Tsp of Capers - drained and rinsed
1 Tsp of Fresh Rosemary
Squeeze of lemon
1/4 Cup of Olive Oil
Salt and Pepper to taste

DIRECTIONS:

Place figs, pitted olives, garlic, capers, and rosemary in the food processor and blend until pureed.

Add a good squeeze of lemon juice and continue to mix.

While the motor is running add the olive oil. Season with salt and pepper as per your taste (I usually add a little salt no pepper but to each their own).

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I hope you enjoyed this 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! Bon Appetite!!!

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Black Fig & Olive Tapenade

Looking for delicious recipes! Today I share my black fig and olive tapenade recipe! #Recipe

WALNUT & DATE ENERGY BITES!

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Okay lets face it, sometimes throughout the day you crave a snack and what you end up choosing can really make or break your diet. One way to avoid making such an easy mistake is to be prepared! These energy bites are both vegan and paleo and taste AMAZING! When hunger strikes or you need a boost of energy grab one of these babies and feel guilt-free! They last for about 7 days when stored in the fridge and are so easy to make that you have no excuse lol ;) Happy eating my friends!

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INGREDIENT:

1 Cup of Walnuts
1/2 a Cup of Unsweetened Coconut
16-18 Pitted Dates
1 TSP of Cinnamon
1/3 Cup of Almond Butter
1 TSP of Vanilla Extract
3 TBSP of Hemp Hearts
2/3 Cup of Oats

DIRECTIONS:

Place walnuts and unsweetened coconut in a food processor and pulse until the walnuts have been broken down into small chunks.

Add in dates, cinnamon, almond butter and vanilla extract and continue to pulse until the dates have been broken down into small chunks.

Transfer contents to a bowl, add in your hemp hearts and oats, and mix all ingredients together with your hands.

Once nicely mixed start to roll the ingredients into balls and place on a lined baking sheet lined with parchment paper.

Allow balls to sit for 30 minutes to dry and harden.

*You can store them up to a week in the fridge in a sealed container!

ENJOY!!!!

I hope you enjoyed this 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! Bon Appetite!!!