Cumin Lamb

My friend Missy posted this on her site quite a while ago, and I’ve had it bookmarked to try for quite some time.  I was looking for something a bit different to round out the week, and this popped up!  Though it would be delicious over rice, we just had it alone with some bok choy on the side, as I am trying to stay lower carb.  This was awesome – glad we finally tried it!  Even better leftover for lunch today.



You can check out the recipe on Missy’s site – I made no changes, other we than had probably closer to 1.5-2lb of lamb from a large boneless roast, so I adjusted everything else to match.


Sausage with Peppers and Onions

This was a pretty traditional sausage and veggies in sauce, but we really loved it!  It was excellent on its own, but would be great on a roll or over some pasta.  The sauce was surprisingly good for a quick 20-minute simmer.  Red wine was optional in this recipe (which I found somewhere on Pinterest), but I would say it is not…that’s definitely what lent the nice, rich flavor.  We had this with some brussels sprouts on the side.



White Beans and Sausage

This was a super quick, tasty, weeknight dinner.  We did not put this over pasta (low carb considerations for me), but I actually think that it would be way too much if you did – the beans were plenty.  We really liked this!  Totally one to make again.  We had this with garlic zucchini spirals.




Garlic Zucchini Spirals

So I pretty much refuse to refer to veggies cut with a spiral-cutter as “noodles,” but that doesn’t make them any less awesome.  This was a great side dish, and if you were so inclined, you could make a main dish out of it as well.  Standby, we may even be trying this in March. 😉  Anyway, this is a prep method we will definitely continue to use.  This was tossed with garlic, red pepper flakes, and a little bit of parm to go with a main dish.

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Slow Cooker Pesto Ranch Chicken

This was a super easy and REALLY tasty slow cooker meal – get a quick veggie side ready and you’ve got a fast weeknight dinner.  It was perfect for a horse show night when I’m home  late – either one of us could have dinner whenever we roll in.   I thought this was interesting because a) it was a way to use the huge amount of pesto we have from our garden, and b) I like the flavors of ranch, but I don’t like salad dressing.  It was great!  We’d make it again for a quick dinner anytime, and this would probably be really nice with a whole chicken cut up – just skin it and you’d get light and dark meat in a very flavorful dish. You could really do any chicken with this, and I bet a pork loin would do well with the same seasoning.


Flank Steak Skewers with Chimichurri

I received a Food Network Magazine subscription as a gift, and it does have some very fun (if caloric) ideas. I saw this flank steak on skewers idea and thought we could definitely do something with it, with some tweaking (and it happened we had a flank steak around 😉 ). We really like this! We used a marinade from Serious Eats, and a Chimichurri from Chow, and there you have it. Flank steak was pretty tender and flavorful and the Chimichurri was great and used up herbs from our garden. We served this with our summer squash as a side – great, fast dinner that I was able to prepare ahead of time and Shawn could grill while I finished with the horses (aka got home late). A win-win!





Slow Cooker Chicken Shawarma with Toum

So I’m not going to lie…I was skeptical about this one.  Shawarma in the slow cooker?  But we love the dish, and with a crazy horse show schedule, wildness at work, life, and the universe, the slow cooker is our friend right now.  So we gave it a try and were pleasantly surprised! This is not traditional shawarma, but it is a close approximation in the flavor category.  We gobbled it up for sure.  We made this with toum and Moroccan spiced steamed carrots (our own from the garden!) as a side – pretty delish dinner!  I’d do this one again with very little tweaking beyond double the amount of chicken at the start for more leftovers, and decrease the liquid a hair.  I might also try bone-in chicken next time for a bit more flavor.




Caribbean Brine Pork Chops

We’ve had so much success with brined chops that I’ve been looking through a few other brines to try them out.  This was good, but too sweet for me.  If you like sweet with a nice hint of spice, you would probably really enjoy this.  I mean, I didn’t leave anything on the plate. 😉  We had this with our squash tossed with some of our dill and chives, and some corn we picked up.  Will be corn season in Virginia soon!! 🙂





Cucumber and Black Eyed Pea Salad

This was a nice base salad with which you could do a lot…we liked it a lot.  I’ve had my eye on this for a while since I love black eyed peas, and am always looking for new ways to use them.  I thought this could use lots more flavor and added more lemon, pepper and salt,  Some herbs tossed in would be great too.  This would be nice for a BBQ or picnic side.  It was nice with grilled pork chops.