I spent four hours in the kitchen yesterday and while this might be torture to many people, I thought it was absolutely blissful.   Besides, for Valentine's Day, Sean had the most beautiful flowers sent to my classroom, so I have to make a feast for him, well, let's be honest, for me too!  So stay tuned, I'll be posting some new, mouth watering recipes.... cauliflower au gratin, a herb encrusted rack of lamb, and a peach and blueberry tarte!    

Herb and Romano Stuffed Chicken

Chicken, Orzo, and Roasted Fennel with Ramono Cheese

4 pieces of chicken with the bone and skin

3-4 cloves of garlic, minced

1/4 cup of dried italian bread crumbs

1/4 cup of grated Romano cheese

zest of 1/2 a lemon

juice of one lemon wedge

a sprinkle of olive oil

1 cup of fresh parsley

1/2 tbls of chopped fresh oregano (optional)

salt and pepper

Preheat oven to 450 degrees.

Dry the chicken with paper towels and put the chicken in a roasting pan.

Mix the cheese, lemon zest and juice, garlic, herbs, salt and pepper, bread crumbs, and a very small sprinkle of olive oil in a bowl then stuff it under the skin of the chicken pieces.

Season the chicken with salt and pepper.

Drizzle with olive oil and bake for 30-35 minutes or until the chicken is done.

Over the hill ribs

Happy 40th birthday Michael!

Beer Butt Chicken

Oven Roasted Brussel Sprouts

Try roasting brussel sprouts, potatoes, onions (diced), tomatoes and garlic (5-7 cloves minced) in the oven at 375 degrees until tender and the edges are brown and a little crispy! 

THEY ARE SOOOO GOOD!

Fancy Smancy, fall off the bone Lamb Shank

served with roasted carrots, potatoes, parsnips, onions and garlic

This recipe is very easy, but it does take a bit of time, about 2.5 hours when it's all said and done, but don't worry, most of the time is just letting the lamb simmer!  Wow your man this Valentines' Day with lamb shanks for two!

Ingredients:
2 lamb shanks
1 onion diced
10 (yes, I wrote 10!) cloves of garlic, minced
2 Tbls of fresh rosemary, finely chopped
2 carrots, cut into 1/4 in pieces
1 14oz can of diced tomatoes (don't drain)
1/2 of red wine
1 and 1/2 cups of chicken broth
1 bay leaf
Drizzle of extra virgin olive oil
1 small sprinkle of red pepper flakes to add heat (optional)

Directions:

In a relatively large dutch oven, drizzle olive oil and heat over medium to high heat.  While that is heating, dry the lamb with paper towels, so that it browns.  Season the lamb with salt and pepper.  Brown the shanks on all sides in the oil.  Remove the shanks and place them on a plate.  To the remaining oil, add onions, garlic, and carrots.  Saute until the soften, about 10 minutes.  Pour in the wine and deglaze the pot.  Add broth and tomatoes (don't drain them).  Add the rosemary, bay leaf, red pepper flakes and salt and pepper. Put the lamb shanks back into the pot and bring the sauce to a boil, then reduce heat, simmer for two hours covered.