Lamb Noodle Stroganoff

8-10 ServingsPrep: 20 min. Bake: 30 min.
Ingredients
2 pounds ground lamb
2 garlic cloves, minced
1 can (16 ounces) Hunt's® Tomato Sauce
1 teaspoon salt
1/4 teaspoon pepper
1 package (12 ounces) medium noodles, cooked and drained
1 package (8 ounces) cream cheese, softened
2 cups (16 ounces) sour cream
6 green onions, sliced
1-1/2 cups (6 ounces) shredded cheddar cheese
Paprika
Directions
In a skillet, cook lamb and garlic until lamb is browned; drain. Stir in tomato sauce, salt and pepper. Simmer, uncovered, for 10 minutes. Place noodles in a greased 13-in. x 9-in. baking dish. Top with meat mixture. In a small bowl, beat cream cheese and sour cream until smooth; stir in onions. Spread over meat mixture. Bake, uncovered, at 350° for 30 minutes or until heated through. Sprinkle with cheese and paprika; let stand 5 minutes.
Yield: 8-10 servings.
Variation: Ground beef can be substituted for the lamb.
Nutrition Facts: 1 serving (1 cup) equals 549 calories, 34 g fat (19 g saturated fat), 165 mg cholesterol, 695 mg sodium,

Parmesan Muffins with Prosciutto and Basil

3 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 cup finely grated Parmesan cheese
1/2 cup minced prosciutto
1 Tbsp dried basil
10 Tbsp unsalted butter, softened
2 tsp sugar
1 tsp Dijon mustard
2 large eggs
1 1/2 cups plain low-fat yogurt

Adjust oven rack to lower-middle position and heat oven to 450 degrees. Spray four mini muffin tins with vegetable oil-spray. To make regular-size muffins, use two regular muffin tins and reduce the oven temperature to 375 degrees.

Mix flour, baking powder, baking soda, Parmesan cheese, prosciutto and basil in a medium bowl. Beat butter and sugar in a large bowl with an electric mixer until light and fluffy.

Whisk mustard and eggs together, then beat into butter mixture until it forms pea-size lumps. Add dry ingredients and yogurt into the butter mixture, alternating between dry ingredients and yogurt one third at a time. Beat until smooth. Divide batter evenly among muffin cups.

Bake until golden brown, about 12 minutes for mini muffins or 25 minutes for regular size muffins.

*Warm leftovers in a 300- to 325-degree toaster oven.*

for more go to: www.plainchicken.blogspot.com

Make-Me-Crazy Grill Marinade

1/3 cup lime juice
1/3 cup lemon juice
1/3 cup orange juice
1 1/2 tablespoons minced garlic
1 teaspoon dried oregano
3/4 teaspoon ground cumin
1 bay leaf
Salt and pepper to taste
1/2 cup salsa
2 tablespoons olive oil

Combine all the ingredients in a blender and blend well. Place chicken (pork or shrimp) in a Ziplock bag and pour marinade over the meat. Place the bag in the refrigerator, and marinate for 2 to 4 hours. Grill.

Grilled Chopped Lamb-steaks With Rosemary And Pine Nuts

• 4 oz toasted pine nuts
• 1 tsp rosemary
• 1 fl oz salad oil
• 3 oz onion, chopped fine
• 5 fl oz milk
• 1/2 tsp white pepper
• 1/4 cup Chopped parsley
• 1 1/4 tsp 
• 12 bacon strips
• 3 1/4 lb ground lamb
• 4 oz Soft, fresh bread crumbs

  How to make it

  ---

  • Sauté the onion in oil until tender.
  • Do not brown.
  • Cool thoroughly.
  • Combine all ingredients except bacon in a bowl.
  • Mix gently until evenly combined.
  • Do not overmix.
  • Scale the meat into 5-oz portions.
  • Form the portions into thick patties, about 3/4 inch thick.
  • Wrap a strip of bacon around each patty and fasten with picks.
  • Grill or broil the patties under moderate heat until done, turning once (see note).
  • Remove picks before serving.

Lamb with macadamia nuts, currants and Tuscan cabbage

• 2kg leg of lamb, boned and rolled
• 1 onion, finely chopped
• 1 bunch Tuscan cabbage, stems trimmed, coarsely chopped
• 2 tablespoons olive oil
• 1 clove of garlic, crushed
• ½ cup currants
• 1 cup raw macadamia nuts, roughly chopped
• 40g white breadcrumbs
• 1 egg, lightly beaten
  
  

Heat the oil in a heavy-based frying pan over medium heat. Saute the onion until soft and golden. Add garlic and cabbage and sauté until cabbage has softened. Add currents and macadamia nuts, and season to taste with sea salt and freshly ground black pepper. Remove from stovetop and place in a medium sized bowl, then set aside to cool. Stir through breadcrumbs and egg. Fill lamb with macadamia mixture and secure tightly with string. Place lamb into a baking dish and cook for 1 hour at 200C. Remove and rest for 15 minutes before carving. Serve with baked vegetables. Serves 6.
• Recipe & photo courtesy of Australian Macadamia Society

Roasted macadamia filled peaches with mascarpone

165g    Demerara Sugar
80g      Raw Macadamias, roasted and finely chopped
80g      Cold butter, finely chopped
8          Ripe peaches, halved and stone-free
80g      Amaretti biscuits, crumbed
            Mascarpone or cream to serve

Combine sugar and macadamia nuts in a bowl, add butter, and, using fingertips, rub in butter until mixture resembles coarse breadcrumbs then cover and refrigerate for 10 minutes. Fill each peach cavity with about one tablespoon of butter mixture and top with crumbled amaretti biscuits. Place peaches in a greased baking dish, roast at 180C for 15-20 minutes or until peaches are just tender. To serve, spoon peaches and cooking juices into 8 bowls and serve with mascarpone. Serves 8.
. Recipe & photo courtesy of Australian Macadamia Society

Gina's Spicy "Chicken" Corn Chowder

I made this Chowder for a "Relay for Life" fundraiser where I work.  It was a hit.  I made a couple minor changes to the recipe.  I did not use the Bay Leaf, changed heavy cream from one (1) cup to two (2) cups and added two (2) cups of chopped chicken breast meat.  The next time I make it, I will top the bowls with shredded pepper jack cheese.

Recipe courtesy The Neelys

Ingredients

• 4 pieces thick-sliced bacon, chopped
• 1 medium Vidalia onion, finely chopped
• 1 medium red bell pepper, chopped
• Salt and freshly ground black pepper
• 1 small jalapeno, chopped seeds and ribs removed
• 3 cloves garlic, finely chopped
• 1/4 cup all-purpose flour
• 4 cups chicken stock
• 2 large red potatoes, well scrubbed and small diced
• 1 cup heavy cream
• 16 ounces frozen corn
• 1/4 teaspoon cayenne pepper
• 1 bay leaf

Directions

In a small saucepan over medium heat, saute the bacon until crisp and browned and the fat is rendered. With a slotted spoon, transfer bacon to paper towel and reserve. There should be about 4 tablespoons of bacon grease in pan.

Add the onions and red pepper to pan. Saute until tender and translucent, about 4 minutes. Season with salt and pepper, to taste. Add the jalapeno and garlic and saute until fragrant, about 1 minute. Stir in the flour until thoroughly combined. Cook the flour until it reaches a slight blonde color, about 1 minute. Stir in thechicken stock and the potatoes and simmer for 10 minutes; potatoes will become soft. Add the cream, corn, cayenne and bay leaf. Simmer for 15 more minutes. Pour into a serving bowl andgarnish with the reserved bacon