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family food health life styles

Batman’s Lamb Chops

At the risk of being accused of pilfering someone’s recipe (which actually I didn’t) and if it resembles yours I do apologize but it just popped into my frond (Stargate SG1 reference, means head) today while contemplating a way to cook lamb chops in a skillet.

Most important is the skillet, it has to be cast iron and it has to be LODGE (has to!) my momma used LODGE, my grand mom used LODGE, and I am sure on down the line my family used LODGE. They make the best cast iron anything. Not sure if I mentioned this or not USE LODGE CAST IRON.

Ok so let’s start with the recipe:

1/4 cup or so, freshly chopped rosemary

5 cloves garlic, minced

kosher salt

black pepper

2 lb.small lamb chops

1tbsp extra-virgin olive oil

Combine rosemary and garlic and season with salt and pepper. Press lamb chops into mixture on a plate and rest a couple minutes on a plate.

In a large skillet (use LODGE if I didn’t mention that earlier) over medium heat, heat oil, add lamb chops, cook 4-5 minutes per side (times vary) until the internal temperature reaches 145 degrees. Let remove from skillet (LODGE) and let rest for 5 minutes, then give thanks to God for the meal, the day, and your life, then commence to consume with vigor.

You can if you wish heat the pan again to medium, stir in 1/2 cup white wine or chicken broth and de-glaze the skillet, stirring with a wooden spoon to get the brown yummy bits off the bottom (the French have a name for these bits, but I don’t remember it and if I did, I would probably misspell it) reduce the liquid by half stirring occasionally. Once reduced, add 2 TBSP butter and stir till thickens a bit and pour over chops as a pan sauce.

This recipe came about as a result of a grocery shopping trip with Peach (she lets me actually go inside the store sometimes) where we were trying to find an alternative meat to chicken (before you sputter it out, I know chicken is not meat, let it go). Pork chops are one choice, fish, turkey (seriously, don’t go there I know). We had stumbled on lamb chops about a month ago and so we got a couple more chops during this trip. If y’all know of other alternatives, let me know! Peach and I will try them (Wait!! Not liver, I know of no way on this good earth to cook liver that will make it taste good, sorry but ain’t gonna happen).

Food experiments have always been something I like doing, and this recipe is probably a combination of numerous dishes we have made over the years. If it sounds like your recipe, don’t write me and say bad things, I freely admit I could have taken parts from many recipes, but as far as I know, it’s all outta my noggin.

Sorry got off on a side road there…lamb, if not over cooked is really flavorful and tender and served with the right sides it can make an awesome supper. Peach and I had it with Brussels sprouts, cooked in butter, salt and pepper. The meal was outstanding, and the cost of the lamb was well within reason. Anyways, feel free to try it, add/subtract ingredients, see what you think. If you feel like it, share the recipes on here and we will try it.

Last things…if I didn’t mention it before use LODGE cast iron, and no I have no affiliation with LODGE cast iron, I just really believe they make the best cast iron stuff, AND it’s made here in the USA.

Bony Appletite😬

This is a repost of one I did last year I think

 

 

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Faith family focus food health Life

Peach’s Cookin

Batman Says:

I did one smart thing in my life, I married Peach, not only is she beautiful and witty and God fearing, she’s an amazing cook.

“Find a woman that likes to cook and who’s good at it and stick with her to the end” someone said sometime and they are right. My Peach makes every meal, from eggs and bacon (mmmmmmmm BACON think I did a post on that…) to fancy roasts, and makes the best cookies on the planet (don’t take my word for it, ask any of my fellow Police firearms instructors who look forward to them each year). Peach has the uncanny ability to make what would seem plain, into something unusually delicious and I’ll give you just a short example.

We have a crock pot, slow cooker whichever you call it and we like to use it, it’s handy and you can put all your ingredients in it a day before (or night) store in the fridge and start it when you get up. Anyways squirrel ran by…

Peach did a pork roast this week, and I have to say was the best she’s ever done and that’s saying a lot. I’m guessing at some of this cause I only chopped the fresh herbs, but it was pork, thyme, rosemary, and carrots, I’m sure salt and pepper, and Peach usually adds something else to her stuff as well as it’s always done with Love. Can’t bottle that last one, so do your best work at keeping it alive, just sayin…anyways it was freakin delicious, she served it with cauliflower and it was perfect.

Peach never admits anything is as good as it actually is, always finding some “flaw” in her cooking that no one else sees or tastes. I find that amusing as as long as I have known her 37 + years (first date was an Alabama concert which was awesome) she has never screwed up a meal. She will deny it but take my word for it, the girl could cook a rock and it would end up being the best meal you ever ate.

We sometimes collaborate and cook together (she lets me chop stuff) and it’s always fun, it’s just one more thing we enjoy doing together. These meals also end up being delicious and have the added benefit of being fun to do as we are together.

Recently someone asked for the secret to staying together, well it’s not “THE” secret, but it’s one of them. Find the person that you like spending every waking moment with (especially helps if they are an excellent cook, sorry I got the best one, but there are lots more to find) and spend every waking moment letting them know that without them you are not whole. Not only will you eat well, you will have a partner (husband/wife) that you love for being themselves and for the things they do.

Peach will deny that any of the things I’ve said about her cooking are true, and that’s just one more reason I love her like I do, she’s modest (left that out of the earlier description on purpose) and truly doesn’t believe that she’s such a good cook.

I captured my Peach and therefore I do not go hungry for sustenance or love, y’all go find your own, but if you’re ever by here, I’ll let you sample one of the best cookies on the planet.

“What’s for dinner Peach?”

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family food health Life

“Linner” today

Batman says: So today Peach had to work for a few hours, again, it was left up to me to fend for myself for food 😬. Welp, lets plunder…

First what main course should we have … hmmm fridge check… left over hamburger from taco Thursday’s… no, hmmm eggs and bacon, no, ok fridge is out. Freezer check, chicken thighs, chicken breasts, chicken chicken good grief hope chik-filet don’t have a shortage…what’s this? Salmon? Hmmm that will work, take four filets and put in sink to thaw…oh look steam in the bag asparagus… that will work too. Hmmm what’s in the pantry…can beans, no, can corn, no..wait! Canned cream corn hmm that will do.

Easy peasy will make Linner for Peach and I and we shall eat when she gets home.

In a fry pan melt half stick butter …check… put filets in pan sprinkle either bottle lemon juice or squeeze the real thing on the asparagus, salt and pepper, turn heat up to med-high and cover..meanwhile put asparagus in microwave… check filets, all good. Put cream corn in microwave dish, take asparagus out put corn in, flip filets.

Make a bed of asparagus, lay filets on top sprinkle lemon juice to taste , get corn from microwave, burn finger because bowl is hot (u can omit the burn finger part), dish corn on plate and salt and pepper to taste.

Eat.

Enjoy 😬

Luv ya Peach…didn’t really dirty that many dishes either..

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family food Life life styles

Supper

Batman says:

Supper for two in 20 minutes can be healthy (if you want it to). I made this for Peach and I tonight and it took 20 minutes to do. 4 pork cutlets (thawed and room temp) in a baking dish cooked in the oven at 400 degrees for 6-7 minutes a side (interior temp 145). Cauliflower cooked in a microwave bag 7 minutes (time varies with your microwave) dumped in a Tupperware dish with half a stick of butter, salt and pepper, toss to coat. Cut green beans in a microwave bag (repeat above).

Served on fancy paper plates (cause I’m considerate and don’t want Peach to have lots of dishes). There you have it, a quick and healthy dinner for two for busy peeps like Peach & Batman

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family food health Life

Yum

Batman says:

Today is fried chicken day yaaaay joy, rapture 😬

Cubed chicken breasts, dumped into a zip lock bag with fish fry breading (yes I know a chicken is not a fish, it’s what food experimenting is about) fried in an electric skillet 350-365 you non Fahrenheit’ers will have to convert that one yourselves, until golden brown and delicious. Scooped with a spider (it’s a cooking tool not a bug) into a colander to drain in a bowl, salted while still oily and hot, and served, again I say YUM!

See ya, not polite to talk with food in my mouth 😁

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family food health Life life styles

Sausage & Veggies

Batman says:

Peach made a yummy meal that was really very quick and simple. Kielbasa sausage cooked whole in links in a wok (not the thing you throw at a wabbit) and mixed cauliflower, carrots, and broccoli. Simple meal that has loads of flavor and is actually really good for ya.

Enjoy folks, I know we did

🙂

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Faith family food health Life life styles

Fried Chicken

Batman says:

I am pretty sure that God eats fried chicken in heaven, he would have to because it’s that good.

Peach and I eat a lot of chicken, and trying to find ways to make it interesting and different sometimes is hard to do, but there is one way it is always acceptable and that’s fried. Golden brown and delicious with just the right seasonings and crunch and there is no better food on this planet.

Think back in to your youth and one food you will remember having always will be fried chicken. Fried chicken is one of those foods moms just know how to cook, they need no fancy cookbooks or ingredients. Just a cast iron skillet (those observant ones of you will notice mine was done in an electric skillet, I have a cast iron ‘Lodge’ skillet, I chose the electric because it was out already and I’m sometimes lazy) some oil (I use vegetable) and chicken. Yes, there are shakes and dredges and drenched you can use but you don’t have to, salt and pepper work fine. I cook it at 325-330 till the interior is 160 (carryover heat does the rest). My mom does flower and eggs as a breading (I cannot compete with moms but I think mines ok) I’ve done it with or without breading, funny I’ve done chicken with or without the skin to (without skin is harder to do without making the outside tough so be careful) and we like it both ways.

Fried chicken, comfort food, y’all don’t forget it in today’s times where everything has to be fancy or healthy, cause it’s just plain good stuff.

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food

Chicken and Toasted Pecans in Balsamic Vinegar and Cherry Preserves

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Peach says: So, we eat a lot of chicken! And though healthy, economical and versatile, it can be challenging at times to make it interesting, and not let yourself get in a rut! The other day, as I showered and prepared for work, I thought ahead to the inevitable task of dinner, and started thinking of raspberry or cherry preserves, toasted pecans, wonderfully cool and crisp salad greens, and wondered if there was something worth a try going on in my head. I decided it must be tried! Already had the chicken thawed! It’s June! Perfect timing for salads for dinner! Made the plan to stop by Publix after work, ‘where shopping is a pleasure’, and where the produce is always plenty and pleasing, after work and pick up the produce.

It was not disappointing! We will be repeating this one!

Here you go:

Chicken and Toasted Pecan Salad in Balsamic Vinegar and Cherry Preserves

5-6 servings. 3 chicken breasts cut up, salt and peppered, cooked in a skillet in a bit of olive oil and butter, and basted in a mix of cherry preserves, balsamic vinegar and a bit of brown sugar (maybe 2 Tbs, I didn’t measure just put a bit in). [You only want the brown sugar to take edge off the balsamic vinegar, not to the point of sweetness.] When the chicken is done. Set it aside to cool down. I used a bag of mixed salad greens, with half a bag of spinach, rinsed and spun well, and set aside, sliced a few of the smaller, sweeter tomatoes. 

Then covered a cookie tin with pecans, basted them in olive oil, sprinkled with salt and baked at 350 for 5 minutes then set them aside! 

Once chicken has cooled, toss it all together, add a handful of grated cheddar (you could change this easily to your taste, I’d like blue cheese I think or feta) and then mix another batch of what you basted chicken in for cooking, and use that as dressing! Bon appetit!!