Crusted Rack of Lamb

This was my first attempt at lamb. I am really happy to say that it worked out well. I got the rack at Costco, and it was already frenched and the chine and feather bones were removed, which was great. If you don't know what I'm talking about, I'll explain it at the bottom of the post. The rack I used was 8 bones. The lamb turned out to be so tender, and the crust was crisp. If you don't know if you like lamb, this is a good recipe to try. It's simple, you probably have all of the ingredients already, and the crust adds a nice flavor. I had some of the crust mixture left over, so if your rack is a little bigger than mine, you should have enough.

Come on, I had to make a rack joke somewhere.

Ingredients:

• about 4 cups milk (enough to halfway cover the rack)
• 1 rack of lamb (mine was 8 bones)

To Sear -

• 1 tsp salt
• 1 tsp pepper (I used my pepper grinder)
• 1 tsp garlic powder
• 1 tbsp olive oil
• 1 tbsp Dijon mustard

For the Crust -

• 1/2 c Italian-seasoned bread crumbs
• 2 tbsp minced garlic
• 1 tbsp dried chopped rosemary
• 1 tsp salt
• 1/2 tsp pepper
• 2 tbsp olive oil

Directions:

1.  Cut off the fat cap on top of the rack. Be gentle, you don't want to cut the meat away
2. Soak the rack in milk for half an hour on each side. This takes away the gamey flavor of lamb and helps it tenderize.
3. Rinse the lamb quickly with water (just a once-over)
4.  Prepare the crust by mixing the bread crumbs, garlic, rosemary, salt and pepper in a small bowl. Add the olive oil to moisten and mix well. Set the mixture aside.
5. Sprinkle with salt, pepper and garlic powder.
6. In a large skillet (preferably and ovenproof one) heat the olive oil over high heat.
7. Sear the lamb on all sides until you get a nice brown color.
8. Remove from heat, and brush the Dijon onto all sides of the lamb.
9. With your hands or a spoon, coat all sides of the rack with the crust mixture.
10. Cover the ends of the bones with foil to avoid charring. Put the rack, bone side down, back into the skillet if it's ovenproof, or into a different dish.
11. Cook at 400 for 15 minutes, and then at 450 for 15 more. This will give you a medium-rare lamb.

Frenching lamb: Exposing the ends of the bones, so you can grab onto the chops like lollipops.
Chine and feather bones: on the meaty side of the rack, the chine connects all of the chops together and the feather bones go up into the chops. You'll be able to see them if they haven't been removed yet. The chine is really hard to cut (you have to use a handsaw) so I would suggest not buying a rack with that bone still in.

**The ones at Costco already had all of this stuff done if you can buy your lamb there.**

Brown Sugar Baby Carrots

The classic sweetly sauced baby carrots. I served these with the crusted rack of lamb above. The sweetness of the carrots paired with the savory lamb was great. These are so easy, and so good. They remind me of home.

Ingredients:

• 1 lb baby carrots
• 1/3 cup butter (yikes, I know, but they're so good)
• 1/3 c brown sugar

Directions:

1. Boil the baby carrots in water until tender (about 30 minutes)
2. Drain the water, set carrots aside.
3. Melt butter in the saucepan and let simmer
4. Add brown sugar and stir until combined. Let them simmer together until the sauce thickens.
5. Add carrots back to the pan. Stir the carrots until they're all covered.
6. Cover and let it all simmer for about 5 minutes so all the flavors can mingle.

Brownie in a Mug!

If you have ever just felt the need to eat chocolate, but you a) already ate your entire stash, b) don't want to put in the time/effort to make something, c) don't want to put in the time/effort to buy something, or d) all of the above, this recipe is for you! It takes three minutes from start to finish, and you get a warm, delicious, chocolatey brownie. It's just for one, but could be multiplied for more people. Now that fall is upon us, and winter is too close for comfort, it's nice to know that there's a quick, delicious, warm, chocolatey dessert that's just waiting to be eaten.

Ingredients (for ONE):

• 1/4 cup sugar
• 1/4 cup flour
• 2 tbsp cocoa
• a pinch of salt
• 3 tbsp water
• 2 tbsp oil

Directions:

1. Stir all the dry ingredients together in the mug
2. Add the water and oil, stir until well combined
3. Put it in the microwave for a minute and a half (90 sec)
4. Let cool for about a minute, then eat it up!

Southwest Grilled Pizza

This is so good. It's so easy, and it's so good. There is very little prep involved, and you get such a delicious payoff. It's not really an entree, but it's great as an appetizer or for a party.

Ingredients

• 1 can black beans (rinsed)
• 1 can yellow corn
• barbecue sauce
• mozzarella cheese
• 1 prepared pizza crust (I used whole wheat)

Directions

1. Preheat the grill on medium heat
2. Drain and rinse the beans
3. In a medium mixing bowl, toss the beans and corn together until well mixed
4. Spread the barbecue sauce on the pizza crust (as much as desired)
5. Sprinkle with about half of the cheese (there will be more on top)
6. Evenly distribute the bean/corn mixture on top of the cheese
7. Spread with the rest of the cheese
8. Put the pizza directly on the grill, and cook for about 5 minutes, until cheese is melted

NOTE: If the bottom starts to char, you can finish it off in the broiler instead of risking it on the grill

Easy No Bake Cookies

These are the classic oatmeal, peanut butter and chocolate no bake cookies. They are delicious!

Ingredients

• 2 cups sugar
• 1/4 cup unsweetened cocoa powder
• 1/2 cup milk
• 1/2 cup butter
• 1 tsp vanilla
• a pinch salt
• 1/2 cup peanut butter (chunky or smooth)
• 3 cups oats

Directions

1. In a saucepan over medium heat, melt the butter. Then stir in the milk, cocoa and sugar.
2. Bring the mixture to a boil, stirring occasionally. Boil for 1 minute, then take off the heat.
3. Stir in the vanilla, salt, peanut butter and oats.
4. Drop by spoonfuls onto waxed paper. Let cookies cool for at least an hour so they can set. You can speed it up by putting them in the fridge if you want.

Birthday Carrot Cake

Every year for Josh's birthday, I make him this carrot cake. It is moist, delicious and not too sweet with cream cheese frosting. Enjoy!

Ingredients
     Cake

• 4 eggs
• 1 1/4 cups vegetable oil
• 2 cups sugar
• 2 tsp vanilla
• 2 cups flour
• 2 tsp baking soda
• 2 tsp baking powder
• 1/2 tsp salt
• 2 tsp cinnamon
• 3 cups grated carrots

      Frosting

• 1/2 cup softened butter
• 8 oz (1 brick) cream cheese, softened
• 2 tsp vanilla
• powdered sugar to preferred consistency (around 4 cups)

Directions

1. Preheat oven to 350. Grease a 9x13 pan or two round pans
2. Beat together eggs, oil, sugar and vanilla in a large bowl.
3. Add in flour, baking soda, baking powder, salt and cinnamon.
4. Once completely blended, fold in carrots.
5. Bake for 40-50 minutes, until a toothpick comes out clean. Let it cool.
6. Frosting: Cream butter and cream cheese in a bowl. Stir in the vanilla and add in powdered sugar until smooth, creamy and your desired taste and consistency.
7. Frost the cooled cake.

Zucchini Bread

We went to the Farmer's Market at Pioneer Park last weekend, and got 3 big zucchini for a dollar. Knowing we would never in a million years eat that much, I made some zucchini bread. This recipe is phenomenal. You'd never know there was zucchini in there. It's just spiced cinnamony goodness. The flavor is kind of like banana bread.

Ingredients:

• 3 cups flour
• 1 tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• 3 tsp cinnamon
• 3 eggs
• 1 cup vegetable oil
• 2 1/4 cups white sugar
• 3 tsp vanilla
• 2 cups grated zucchini

Directions:

1. Grease 2 bread pans (8x4 in) or! 1 big pan and 4 mini loaf pans. Preheat oven to 325.
2. Combine flour, salt, baking soda, baking powder, and cinnamon in a large bowl.
3. Beat eggs, oil, vanilla and sugar together, then add to flour mixture.
4. Beat all well together. Pour batter into pans.
5. Bake for about 40 minutes, or until a toothpick comes out clean. Let the bread cool for about 20 minutes before you flip it out of the pans. Then let it cool completely.
6. Freeze or eat right away. You can freeze for up to 3 months.