FoodFash

Adventure Begins in the Kitchen

Rosemary & Thyme Lamb Chops

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Lamp Chops Dinner

The cast iron grill pan I purchased a few months back has gotten more use than I could have ever imagined.  It’s totally worth a little extra cleanup to get perfectly grilled steaks,  ultra crispy chicken breasts, and out-of-this-world-pretty lamb chops.

Lamp Chops & Herbs

And since I had never worked with lamb chops before {shepherd’s pie is my only lamb experience to date}, having such success with cast iron gave me the courage to venture out into fancier lamb territory.

Lamp Chops Cast Iron Grill Pan

I used this {super simple} recipe and couldn’t have been more pleased.  An hour or so of soaking in fresh rosemary, thyme, and garlic was all the lamb chops needed to transform into an extra fancy {and extra delicious} dinner.

Quick Weekday Meals

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Quick Weekday Meals

Even though my schedule is busier than ever these days, I’m finding that taking the time to make quick, homemade lunches and dinners is key to keeping energized throughout the madness.  Every meal listed below was prepared in less than twenty minutes and kept me plenty full as I hopped around town from project to project.

Filet with Zucchini & Onions

Filet with Zucchini & Onions

  • Heat cast iron grill pan over medium-high heat
  • Coat filet lightly with olive oil and sprinkle with salt and pepper
  • Grill on each side for approximately 4 minutes {or until desired temperature is reached}
  • Heat 1 tablespoon of organic unsalted butter {or coconut/olive oil} in a saucepan over medium heat
  • Add 1/2 onion {coarsely chopped} to butter and cook, stirring occasionally, until browned
  • Add 1 small zucchini {coarsely chopped} to onions and butter and cook, stirring occasionally, until zucchini is tender {less than 5 minutes}
  • Season with salt and pepper

Shrimp n Greens

Shrimp & Greens

  • Heat 1 tablespoon of organic unsalted butter {or coconut/olive oil} in a frying pan over medium heat
  • Add 6 peeled and deveined shrimp to butter
  • Season with salt and pepper and cook for about 2 minutes on each side or until cooked all the way through
  • Remove shrimp from pan and set aside
  • Add two to three large handfuls of baby spinach to the same frying pan
  • Season with salt and pepper and stir until wilted
  • Place spinach and and shrimp on a plate and sprinkle with crushed red pepper flakes

Chicken Sausage & Asparagus Quinoa

Chicken Sausage & Asparagus Quinoa

  • Bring 1 cup of water to boil in a small saucepan
  • Add 1/2 cup rinsed quinoa to water, cover, reduce heat, and let cook for 12 minutes
  • Remove from heat, keep covered, and let sit for 4 minutes
  • While quinoa is cooking, heat a grill pan over medium-high heat
  • Lightly coat chicken sausage with olive oil and let grill until internal temperature reaches 165 degrees {this sausage took about 15 minutes}
  • While sausage is cooking, add 2 tablespoons of organic unsalted butter {or coconut/olive oil} to a frying pan over medium-high heat
  • Add 1/2 onion {coarsely chopped} to butter and cook, stirring occasionally, until browned
  • Add 1/2 bunch of asparagus {coarsely chopped} to the onions and butter until the asparagus is tender, but still firm {about 5 minutes}
  • Add quinoa to veggies, season with salt and pepper, and serve with sausage

Grouper & Mixed Greens

Broiled Grouper & Greens

  • Coat grouper lightly with olive oil and season with salt and pepper
  • Broil for about 10 minutes, until fish is opaque and flaky
  • While fish is cooking, place a handful or two of greens on a plate
  • Drizzle greens with coconut oil and massage oil into greens
  • Season with salt and pepper
  • Squeeze juice of 1 key lime {or 1/2 regular lime} over greens
  • Top with fish and serve

Cucumber & Cilantro Chicken Salad

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Cucumber Chicken Salad

Have you ever been such a busy bee that when you came home from the grocery store you realized, not only did you forget something, but you brought home another thing that already had fair representation in the fridge?  Like cilantro. I’ve purchased cilantro three times  in less than a week.  Not good.

Cubed Chicken Breast

Luckily my roommate’s gym schedule is about an hour behind my yoga schedule. And since we both go to the grocery store on a daily basis {I wish I was joking}, I knew he could pick up that onion that slipped my mind.  And as far as the boat loads of cilantro?  I’d just whip up a batch of super summery chicken salad and pretend the overstock was all on purpose.

Chicken Salad Ingredients

And then I’d be thankful.  Because chicken salad with cukes, red onions, cilantro, lime, and homemade mayo is such a darn good combo.  Season with salt, pepper, and a pinch of cayenne pepper and man oh man, you’ve got yourself something special.

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Shredded Beef With Red Cabbage Slaw

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Red Cabbage Slaw & Shredded Beef

You know those people who take forever to eat salads because they want a bit of every ingredient with each and every bite?  That’s me to a tee, which is why I can’t get enough of shredded meat lately.  It’s a totally lazy way to make sure you get some meat in every bite.

Red Cabbage Coleslaw

I crock potted up about 3 pounds of boneless chuck roast with 4 cups of water, 1 chopped onion, 3 chopped celery stalks, 3 sliced garlic cloves, and salt and pepper on low for about 8 hours.  And after shredding with two forks, I did something I hadn’t ever done before, and reduced the stock in a saucepan on high heat for about 20 minutes until it was thick and flavorful.  Game. Changer.

Shredded Beef

After the meat soaked up the bulk of the reduction, I spread a thin layer of it on a plate and topped with a heaping scoop of red cabbage slaw.  And that slaw… was really the highlight of this meal.

I used a mandolin slicer to achieve super thin and delicate slices of cabbage.  Then added mild veggies, cilantro, citrus, and homemade mayo to create a light slaw that’s perfect for summer {especially a Texas summer}.  I’m so looking forward to coming home to these leftovers tomorrow!

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