Family favorites
I don’t make lamb very often but both Jim and I enjoy lamb now and again. I love this recipe as it’s so easy and packed with flavor. I shared two lamb lollipops with my Dad and he really enjoyed this dish as much as we did. I served the lamb lollipops with mashed potatoes and a salad.
INGREDIENTS
3 Tablespoons olive oil
8 Lamb lollipops
Pinch of salt
Pinch of pepper
1 Tablespoon minced garlic
1 cup light brown sugar
1/3 cup balsamic vinegar
1/4-1/2 teaspoon cayenne pepper, use desired amount but can also be left out.
DIRECTIONS
Add olive oil to a large pan. Heat over medium high heat. Season both sides of the lamb with salt and pepper.
Once the pan is hot, sear the chops on each side getting a nice golden brown color. Remove lamb from the heat and place on a plate to rest.
Turn the heat down to medium low. Add the minced garlic to the pan then whisk in brown sugar, balsamic vinegar, cayenne pepper, salt and pepper to taste. Allow the sauce to thicken slightly then add the lamb back into the pan and cook until desired doneness. I only let mine continue to cook for about 2 minutes longer. Remove from heat and serve warm.
Enjoy,
Anne
This has been my go to fish recipe for a while now. I used haddock but cod or any white fish will work well. I also used gluten free crackers but regular ritz crackers are perfect for this. I served this with a lemon dill aioli from Stonewall Kitchen if you have not tried this product yet it’s very good the lemon really comes through along with the dill. For sides I served roasted asparagus and mashed potatoes.
NOTE-If you have any leftovers the beat way to re-heat fish is to place the fish on a baking sheet and place in a COLD oven. Set the oven temperature to 350 degrees. When the the bell dings to tell you the oven is heated to temperature remove the baking sheet and enjoy!
INGREDIENTS
4 Haddock fillets about 2 pounds
35 ritz crackers or gluten free crackers
1/4 cup Parmesan cheese, grated
2 Tablespoons melted butter, I used Earth’s Balance
1 teaspoon lemon juice
Pinch of salt
Pinch of pepper
DIRECTIONS
Pre -heat the oven to 350 degrees.
Place cod in a greased baking dish .
Add the crackers in a zip lock bag and break into crumbs. Add the melted butter, lemon juice, salt and pepper into the bag with the crackers and mix to combine.
Evenly spoon the mixture over the top of the haddock. Bake for approximately 25 minutes or until the fish flakes apart.
Serve warm.
Enjoy!
Anne
I came across a sugar cookie bar and adapted it to make it gluten and dairy free so Robby could enjoy them. Robby took one and had one bite and quickly turned to grab a second one. That speaks volumes. Jim and I also liked them so even your gluten eating friends will enjoy these sugar cookie bars. These were so easy to make and knowing how much Robby enjoyed them I know I will be making them often!
INGREDIENTS
1/2 cup butter, softened. I used Earth Balance
3/4 cup sugar
4 ounces cream cheese, I used Kate hill cream cheese
1 1/2 teaspoons vanilla extract
1 egg
1 1/2 cups gluten free flour, I used Bob’s one to one
1/2 teaspoon baking powder
1/4 teaspoon salt
INGREDIENTS FOR THE VANILLA FROSTING
6 Tablespoons butter, softened
1 1/2 cups powdered sugar
1 1/2 Tablespoons milk, I used fare life
1/2 teaspoon vanilla
Sprinkles or decorations if desired
DIRECTIONS
Pre heat your oven to 350 degrees. Line a 9×9 pan with parchment paper or tin foil sprayed with non stick spray allowing two of the sides to hang over allowing for easy removal.
In a large mixing bowl add butter and sugar and beat together using your stand or hand mixer until creamy.
Add your cream cheese and vanilla extract beating again until smooth. Add the egg and beat again.
To the same bowl add the flour, baking powder and salt. Mix until you have a smooth thick batter.
Add the batter to your pan spreading the batter out evenly. Bake for 20-23 minutes or until a toothpick inserted comes out clean.
Let cool completely before frosting.
FOR THE FROSTING- in a mixing bowl add butter, powdered sugar, vanilla and milk. Beat with your mixer until smooth and creamy.
When the bars are cool spread the frosting over the bars covering all of the cookie bars. Decorate with sprinkles if desired. Cut into bars. These are best stored in the refrigerator.
Enjoy!
Anne
Spring is here and summer is just around the corner and that means its grilling season in N.H. This recipe is super simple and can be adjusted to anyway your family would like. I used a red bell pepper, asparagus and carrots but you could add onion or zucchini if you wanted. This recipe needs a little time to marinate but other than that it’s simple to get on the table. It also cooks fairly quick as the steak is sliced thin or lightly pounded if needed. The trick to the recipe is slicing your vegetables into thin matchsticks. Jim had two helpings and requested it again for next week! This recipe goes in the win category for me!
INGREDIENTS
1 Pound of steak can be flank steak or skirt steak
1/2 cup of low sodium tamari
3 cloves of minced garlic
3 Tablespoons of honey
1 lime, juiced
1 teaspoon sriracha
1 bell pepper cut into matchsticks
1 carrot cut into matchsticks
8 stalks of asparagus cut in half
Toothpicks or small skewers, soaked in water
DIRECTIONS
In a baking dish or a ziplock bag add the steak and mix the tamari sauce, garlic, honey, lime juice and sriracha add to the steak and let marinate in the refrigerator for 1 to 4 hours.
Once marinated remove from the fridge, add the marinade from the bag into a small saucepan.
slice the steak and pound the steak thin if needed, you want them to be equal rectangles place a few slices of each your veggies on a slice of the marinated steak making sure they are all about the same length. Roll the steak around the vegetables and secure with the soaked skewers.
Heat the marinade over medium heat and bring to a boil, reduce heat and let simmer for 3-4 minutes and remove from heat.
Grill the steaks over medium heat and cook until your desired doneness. While cooking use the reserved marinade to baste the steaks as they cook. Serve warm.
Enjoy!
Anne
We celebrated Easter a few days early so that we could celebrate with Amanda, Steve and our grandkids before they had to leave back to N.Y. So when Easter Sunday rolled around we decided to take a ride to the coast and grab a bite to eat at Ray’s Lobster Pound and enjoy the day at the beach with some delicious seafood!
It also happened to be our dog Naz’s gotcha day so of course we had our little guy with us, he enjoyed a couple of French fries on his special day!
Luna enjoying our Easter egg hunt!
Aksel enjoying our egg hunt!
Naz enjoying his gotcha day on a drive to the beach!
Ok, let’s get to the food! Ray’s Lobster Pound is located at 1677 ocean Blvd in Rye N.H. They have your typical fried and baked seafood along with plenty of lobster choices as you would expect. appetizer’s including fried calamari, coconut shrimp and crab baked stuffed mushrooms to just name a couple. They have a couple different kinds of chowder, seafood rolls, combo plates and salads. They also have a full bar if you eat in. We decided to get take out and go just down the road to a small beach and enjoy our lunch there.
Jim had the fish sandwich with French fries ($22.00) the sandwich was absolutely huge! It was crispy and tender all at the same time. Jim thoroughly enjoyed his sandwich and happily shared his crispy fries with our little guy Naz!
I opted for the combination plate. ($30.00) I had fried scallops and calamari along with onion rings. This also came with coleslaw. It was a lot of food. The batter on the scallops was so light and crispy, the inside was incredibly tender and sweet. Those scallops were phenomenal. The calamari was crispy with a slightly heavier batter but so good! Calamari can be hit or miss but each bite of these were just right! The onion rings had a light batter, thinly sliced , crispy and tender. These were one of the better onion rings I have had.
Needless to say we were very pleased with our lunch and the view we had!
We highly recommend Ray’s Lobster Pound. They also ship live lobsters and have clam bakes on and off site!
If you are traveling through keep an eye out for Ray’s Lobster Pound!
Enjoy!
Anne
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