After about three hours of studying veterinary terminology, my brain felt raw yesterday. After all that work, I wanted to enjoy something hearty and very yummy for dinner. Something that would stick to my bones to bless me with a good nights sleep. Kevin ran to the store before he came home from work to check out the meat section at H-E-B. Lamb chops were the winner. They were cut up and packed fresh by the butcher. For dinner, we enjoyed rosemary lamb chops, dill and garlic asparagus, and scalloped potatoes. I’ve been making my scalloped potatoes for years and I can’t believe I haven’t shared my recipe with you guys yet! People would beg me for the recipe whenever I would bring them for a work potluck. They are super simple, you just have to put your time and effort into it. I also wanted to test out our new mandolin. Haha.
Not to toot my own horn, but I’m pretty sure I make some of the best crispy skin chicken thighs in the oven. I know this recipe like the back of my hand, so its always fun for me to branch out and try something new with it. Usually I brine the thighs in heavy salt water and other various seasonings. This time, I made a marinade. I wanted to make a Mexican dish, so I created a cilantro lime and garlic marinade for the chicken to bathe in. Tender dark meat with some of the crispiest skin you’ll ever sink your teeth into, it can’t get any better than this.
January 24th marked a year since I started my blog. I’ve been able to share so much advice and recipes with you guys and it just makes me happy to know how much support I have. I’m up to 1,004 followers which is way more than I’d ever thought I’d have by now. Thank you for visiting my blog for the last year! I did take a small break of blogging for the past few weeks. I’m telling you, this third trimester sure is kicking my butt, but I’m back and ready for action!
When it comes to lamb, Kevin and I usually do chops or steaks. We got some natural grass fed lamb scallopini cuts from our local meat market to try something new. Pasta was the plan and we made it happen. It was a delicious linguine, topped with seared lamb scallopini, tossed in a light lemon butter garlic sauce. Here is how we did it.
Sometimes I underestimate myself in the kitchen. I don’t have much confidence in whipping stuff together from the top of my head like my husband does. He is able to think up something from who knows where and make it so delicious. We were planning a crab cake dinner for Kevin’s parents and we thought mac & cheese would be a nice touch as a side. As tempted as I was to feed off of someones recipe, Kevin changed my mind. He told me NOT to look up any recipes and to use my imagination. As I said, I’m not so confident in the kitchen. I usually take a glance at other people’s ideas to make my own ideas, especially when I’m cooking for other people other than my husband. Fortunately, making up this entire dish worked out for the best and came out fantastic. Here is how I made my white truffle mac & cheese.
This is a pretty easy appetizer that I tend to make on days I want to feed several people. It doesn’t take too much to put together. You can even pop these bad boys in the fridge until they have to be baked. If you like spicy things, then this appetizer is definitely for you. You can always substitute the spicy ingredients that I used in this recipe for mild ones, but for me… the hotter the better! It’s spicy, it’s cheesy and it’s meaty. You can’t go wrong with these stuffed mushrooms!