Recipe of the Week (61)

Pan-Seared Lamb Chops

I had the opportunity to make these on That's Life with Robin Swoboda on Fox 8. They were so popular, I felt I needed to share them with everyone!!!

8 rib lamb chops, ½ inch thick, Frenched
6 tablespoons olive oil
2 tablespoons garlic, minced
2 tablespoons rosemary, minced
2 teaspoons salt
3 teaspoons pepper


Place 3 tablespoons of olive oil, the garlic, the rosemary, salt and pepper in a large zip lock bag. Add the lamb chops and marinate in the refrigerator for 1 hour or overnight. (Remove the lamb chops from the refrigerator at least 15 minutes prior to cooking).

Preheat the oven to 350 degrees. Heat the remaining 3 tablespoons of oil in a large, nonstick skillet. Once the pan is hot, add the lamb chops. (Do not over crowd the skillet. Work in batches, if necessary). Pan sear the chops for about 3 minutes. Turn them over and sear for an additional 2-3 minutes. Place the skillet in the oven and bake for about 5 minutes.

Yield 4 servings.

Recipe of the Week (60)

Panko-breaded Turkey Cutlets

About this time every year, believe it or not, I miss turkey. If you are like me, this is a great recipe to get your turkey fix on! The panko bread crumbs gives this dish a great crunch!


2 boneless, skinless turkey breast filets
3 tablespoons Dijon mustard
1 cup panko bread crumbs
3 tablespoons fresh thyme, minced
1 tablespoon salt
2 tablespoons pepper
1 tablespoon unsalted butter
1 tablespoon olive oil


Preheat the oven to 375 degrees.

Lay the turkey flat on a sheet of plastic wrap. Cover the turkey with another sheet of plastic wrap and pound flat with a kitchen mallet or a large, heavy-bottomed skillet. Remove the plastic and place the turkey on a cutting board. Brush the turkey with the Dijon mustard. Combine the bread crumbs, thyme, salt and pepper in a large bowl. Dredge the turkey breast in the bread crumb mixture and set aside.

Heat the butter and olive oil in a large, non-stick skillet over medium heat. When the butter melts, slowly add the breaded turkey to the skillet. Brown the turkey on one side, about 3 minutes. Turn the turkey over and immediately place the skillet in the oven and cook for about 8 minutes, or until the turkey is cooked through. Serve with baked sweet potatoes and sautéed collard greens.


Yield 2 servings.

Recipe of the Week (59)

New York Strip Steak with
Gorgonzola Butter

A great way to add flavor to a steak or any dish, flavored butters are phenomenal! Use the remaining butter in cooked pasta or to top steamed vegetables for another wonderful dish!


2 8-oz. New York Strip steaks
2 tablespoons olive oil
Kosher salt
Freshly ground black pepper
Gorgonzola Butter (recipe below)


Preheat the oven to 500 degrees. Heat a cast iron skillet over medium-high heat. Drizzle steaks with olive oil and season with salt and black pepper. Pan sear the steaks in the skillet for about 4 minutes on each side. Place the steaks in the skillet in the oven and cook for an additional 4 minutes for a medium temperature for the steaks. Remove and set steaks aside on a clean plate to rest, about 3 minutes. Serve with a tablespoon of Gorgonzola Butter on the top of each steak.

Yield 2 servings


Gorgonzola Butter

1 stick unsalted butter, softened
1 tablespoon garlic, finely minced
1 teaspoon salt
1 tablespoon olive oil
2 tablespoons Gorgonzola cheese, crumbled fine
2 tablespoons chopped fresh parsley

In a large bowl, combine each of the ingredients. Stir well with a wooden spoon. Place the butter mixture in the middle of a sheet of plastic wrap. Roll the butter into a log while twisting the ends. Chill the butter until firm.

Recipe of the Week (58)

Honey and Soy Glazed Salmon

Rich with cancer-fighting Omega-3 fatty acid, salmon is a wonderful fish that is very easy to prepare. Try this simple recipe for a great mid-week dinner!

2 tablespoons honey
2 tablespoons soy sauce
1 1/2 tablespoons fresh lime juice
2 teaspoons Dijon mustard
1 tablespoon water
2 teaspoons vegetable oil
two 6-ounce pieces salmon fillet

In a small bowl whisk together honey, soy sauce, lime juice, mustard, and water. In a small non-stick skillet heat oil over moderately high heat until hot but not smoking and cook salmon 2 to 3 minutes on each side, or until golden and just cooked through. Transfer salmon to 2 plates. Add honey glaze to skillet and simmer, stirring, 1 minute. Pour glaze over salmon.

Yield 2 servings