Smoky Bowl O` Reda with Limed Sour Cream

This recipe calls for beef stew meat, but I think goat stew meat or lamb makes this dish something to remember!
Serves 4 to 6
4 tablespoons canola oil, divided
3 pounds lean beef stew meat, cut into l/2-inch cubes
Salt and freshly ground block pepper, to taste
3 cloves garlic, peeled and minced
1 tablespoon cumin seeds, toasted, ground
1 tablespoon dried oregano
2 tablespoons cayenne pepper
1 tablespoon Tabasco
1 tablespoon minced chipotle in adobo
1 tablespoon kosher salt
1/2 cup tequila
1 (16-ounce) can Lone Star or other cheap beer
4 cups water or Beef Stock low-sodium if using canned
2 tablespoons maso harina
1/2 cup water

1. Heat 2 tablespoons of the oil in a 5-quart Dutch oven over medium-high
heat. Pat the beef dry with paper towels and season with salt and pepper.
Add 1/3 of the beef and cook for 3 to 5 minute or until evenly browned,
stirring frequently. Remove the pieces from the pan when they are browned.
Repeat with the remaining batch of beef, adding additional oil if needed,
until all the beef is browned, taking care not to overcrowd the pan.

2. Return all the meat to the pan. Add the garlic, cumin, and oregano; cook,
2 minutes, continuing to stir. Add cayenne, Tabasco, chipotle, salt,
tequila, beer, and water or stock, and bring to a boil.

3. Reduce heat to low and simmer 1 to 11/2 hours, stirring occasionally to
keep the mixture from burning, until meat is tender. Add more water if
needed.

4. When the meat is tender, mix together the maso harina and 1/2 cup water
in a bowl; stir into the chili. Simmer for 30 more minutes, until the meat
is melting into the sauce. Serve with soda crackers and grated Cheddar
cheese, Limed Sour Cream (page 22), and onions or beans on the side.

Limed Sour Cream
Makes about 1/2 cup
1/2 cup sour cream
Juice of 1 lime (about 2 tablespoons)
1/2 teaspoon cumin seeds, toasted and ground
1 dried chipotle pepper, rehydrate and minced (or squeezed of extra liquid
if canned)
Salt and freshly cracked black pepper, to taste

Combine all the ingredients in a small mixing bowl and stir thoroughly. Will
keep for about 1 week refrigerated in an airtight container.

The Fearless Chef

Orange-Mustard Lamb Chops

8 lamb chops, cut 1 inch thick (about 2 pounds)
3 tablespoons orange marmalade
4 teaspeens Dijcn-style mustard

1. Trim fat from chops. Place chops on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heo.t to desired doneness, turning once. Allow 10 to 15 minutes for medium (l60°F).

2. Meanwhile, in a small saucepan stir together marmalade and mustard. Cook and stir over medium heat until heated through. To serve, spoon over chops.

Serves 4

Nutri'tion Facts per serving: 172 cal., 6 g tota.l fat (23 g sat. fat), 60 mg cbct., 90 mg sodium, 10 g carbo., I g fiber, 20 g pro. Daily Values: 20/0 vito C, 2% calcium, 100/0 iron

Better Homes and Gardens 5 Ingredient Recipes

Healthy-Lamb, Fig & Olive Stew

Not your Irish grandmother's stew, this version was inspired by flavors from the south of France: tlgs, green olives and herbes de Provence. To shorten the cooking time, we use ground lamb.

8 ounces lean ground lamb, preferably leg
1 teaspoon extra-virgin olive oil
2 tablespoons plus 1 teaspoon minced garlic, divided
1 teaspoon herbes de Provence (see Note)
1/4 cup dry red wine
14-ounce can reduced-sodium beef broth
1 2 teaspoons cornstarch
2 plum tomatoes, diced
1/4 cup chopped dried figs
2 tablespoons finely chopped, pitted green olives
1/8 teaspoon freshly ground pepper
2 tablespoons chopped fresh parsley
1 teaspoon freshly grated lemon zest

Heat a large saucepan over medium heat. Add lamb and cook, breaking up with a wooden spoon, until browned, 4 to 6 minutes. Transfer the lamb to a sieve set over a bowl to drain; discard the fat.

Wipe out the pan; add oil and heat over medium-high. Add 2 tablespoons garlic and herbes de provence and cook, stirring constantly, until fragrant, about 30 seconds. Add wine and cook, scraping up any browned bits, until slightly reduced, about 1 minute.

Stir together broth and cornstarch in a small bowl. Add to the pan, increase heat to high, and bring to a simmer, stirring constantly. Add tomatoes, tlgs, olives and pepper and return to a simmer, stirring often. Reduce heat to maintain a simmer and cook, stirring occasionally, until the tomatoes have broken down, about 5 minutes. Add the reserved lamb and cook, stirring occasionally, until heated through, about 2 minutes.

Combine the remaining 1 teaspoon garlic, parsley and lemon zest in a small bowl. Serve the stew topped with the parsley mixture.

Serves 2
Active Minutes: 40
Total: 40 minutes

To Make Ahead: Prepare through Step 3. Cover and refrigerate for up to 3 days.

Per Serving: 401 calories; 20 g fat (7 9g sat, 10 g mono); 75 mg cholesterol; 27 g carbohydrate; 24 g protein; 4 g fiber; 695 mg sodium; 677 mg potassium.Nutrition Bonus: Vitamin C (30% daily value), Zinc (29% dv), Potassium (19% dv), Iron & Vitamin A (15% dv).

Taste of Home Everyday light meals

Sticky Dippy Lamb Chops

8 lamb loin chops
1 tbsp. oil
5 tbsps. tomato ketchup
3 tbsps. runny honey
2 tbsps. dark soy sauce
2 cloves garlic, peeled and crushed
1 tsp. mild chilli powder, optional
1 pot sour cream and chive dip

Heat the oil in a large frying pan and fry the chops over a medium heat for 4 to 5 minutes on each  side until nicely browned.  Mix the ketchup, honey, soy sauce, garlic and chilli powder (if using) in a bowl. Stir the ketchup mixture into the pan and heat until bubbling. Cook for a further 2 to 3 minutes, turning the chops once
or twice, until the sauce is thick, sticky and coats the meat. to serve
Serve with sour cream and chive dip, salad and chips.
Serves 4.

Herbed Cream Cheese-Stuffed Lamb Burgers Recipe

The cream cheese hidden in the center of these herbaceous burgers doesn't just provide a surprise burst of flavor; it also keeps the meat moist and tender.

• 4 Servings
• Prep Time: 30 min Total Time: 55 min (incl. refrigerating)

Ingredients

• 4 oz. (1/2 of 8-oz. pkg.) Philadelphia® Cream Cheese, softened
• 1 Tbsp. each chopped fresh chives and parsley
• 1-1/2 lbs. ground lamb
• 1 Tbsp. Worcestershire sauce
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 Tbsp. olive oil
• 4 onion sandwich rolls, split, toasted
• 1 bunch watercress, thick stems removed, separated into 4 equal portions

Directions
  a.. Mix cream cheese and herbs until well blended. Roll into 4 balls; flatten each into disk on sheet of waxed paper. Refrigerate 15 min. or until firm.
  b.. Combine meat, Worcestershire sauce, salt and pepper. Shape into 8 thin patties. Place cream cheese disks on 4 patties; cover with remaining patties. Press edges together to seal.
  c.. Heat oil in large skillet on medium heat. Add patties; cook about 5-6 min. on each side or until done (160°F). Serve in rolls topped with watercress. Yield: 4 servings.

  Substitute: Prepare using 1/2 cup Philadelphia® Spinach & Artichoke Cream Cheese Spread.

Maple Butter Twists

This recipe brings back fond memories of the Bettendorf Grocery Store Bakery in St. Louis.  If you are a Maple Lover..check this link out:  http://www.maplesyrupworld.com/pages/maple-syrup-recipe.html

Yield: 2 cakes; 16 servings

1/2 cup milk

1 envelope active dry yeast or 1 cake compressed yeast

1/4 cup warm water

1/2 cup (1 stick) butter, divided

3 tablespoons plus 1/3 cup granulated sugar, divided

11/2 teaspoons salt

2 eggs

3 1/4 to 3 1/2 cups plus 2 tablespoons all-purpose flour, divided

1/2 cup packed brown sugar

1/4 cup maple syrup

1/2 teaspoon ground cinnamon

1/2 teaspoon maple flavoring

1/2 cup walnuts chopped

Powdered sugar or maple glaze, see note

1. Heat milk in a small pot just until bubbles begin to form around the edges. Remove from heat, but keep warm. Soften yeast in warm water.

2. In a large bowl, combine 1/4 cup ( 1/2 stick) butter, 3 tablespoons granulated sugar, salt and hot milk. Stir in unbeaten eggs and softened yeast. Gradually add 3 1/4 to 3 1/2 cups flour, just enough to form a stiff dough, beating well after each addition. Cover with plastic wrap; let rise in a warm place for 1 to 1 1/2 hours.

3. Meanwhile, let the remaining 1/4 cup butter come to room temperature. After dough is done rising, beat softened butter until light. Add brown sugar, remaining 1/3 cup granulated sugar, maple syrup, remaining 2 tablespoons flour, cinnamon, maple flavoring and walnuts. Beat until fluffy.

4. Toss dough on a well-floured surface to coat with flour.

Divide dough in half. Roll out one portion to a 14-by-8-inch rectangle. Spread with half of the nut filling. Roll up, starting with a 14-inch side. Cut roll in half lengthwise. Twist strips together, cut sides up. Shape into a ring in a well-greased 8- or 9-inch round pan. Repeat with the remaining dough and filling.

5. Cover pans. Let rise in a warm place until light, about 45 minutes. Meanwhile, preheat the oven to 350 degrees. Bake cakes 25 to 30 minutes, until done. If desired, spoon glaze over cooled cakes.

Note: To make a glaze, stir together sifted powdered sugar with milk or water to reach desired consistency. Flavor to taste with vanilla or maple flavoring.

Per serving: 250 calories; 9g fat; 4g saturated fat; 40mg cholesterol; 5g protein; 38g carbohydrate; 17g sugar; 1g fiber; 230mg sodium; 30mg calcium.

Tex Mex Pot Roast and Beef Tortilla Soup

This recipe calls for a Chuck Pot Roast...BUT... this recipe is perfect for a goat/shoulder roast..slow cook with lots of moisture.

Ingredients

2 medium carrots, sliced
1 green bell pepper, seeded and chopped
1 medium onion, sliced
2 cloves garlic, minced
2 tbsp quick-cooking tapioca
1 (2-1/2 pound) chuck pot roast
1 (1.25 ounce) pkg Hy-Vee taco seasoning mix
1 (14.5 ounce) can Mexican-style stewed tomatoes, undrained
1 (16 ounce) jar Hy-Vee mild thick and chunky salsa
Preparation
In a 3-1/2 or 4-quart slow cooker combine carrots, bell pepper, onion and garlic. Sprinkle tapioca over top. Rub roast with taco seasoning mix; place on top of vegetables.
Combine tomatoes and salsa and pour over roast in cooker. Cover; cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours.
Remove roast from cooker. Reserve one-third of beef.* Slice remaining beef and return to cooker. Serve beef and vegetables with a slotted spoon. Reserve remaining liquid.*
*Note: Shred beef or cut into chunks; place in a container. Transfer remaining liquid to another container. Cover and store in the refrigerator for up to 3 days. Use in Beef Tortilla Soup.
Source: Hy-Vee Seasons Back to School 2010.
Yield Serves 4 + reserves.

Beef Tortilla Soup
Ingredients
Reserved beef and liquid from the Tex-Mex Pot Roast
1 (14.5 ounce) can Hy-Vee diced tomatoes with green chile peppers, undrained
1 (14.5 ounce) can Hy-Vee stewed tomatoes, undrained
1 (15 ounce) can Hy-Vee pinto beans, drained and rinsed
1 cup Hy-Vee frozen whole kernel corn
Hy-Vee tortilla chips, for serving
Preparation
Combine reserved beef and liquid, diced tomatoes, stewed tomatoes, pinto beans and corn in a large saucepan over medium-high heat.
Bring to boiling; reduce heat to medium-low. Cover and simmer for 20 minutes. Serve soup topped with tortilla chips.
For lunches to go: Transfer soup to individual insulated containers and tortilla chips to airtight containers.
Source: Hy-Vee Seasons Back to School 2010.