Sausage Egg Muffins

I really enjoy these sausage egg muffins, which are like a mini circular casserole. They last a couple days and maintain flavor well.

1/2 lb bulk breakfast sausage
6 eggs
Handful cheddar cheese, about 1/2 cup
Splash of milk, about 1/4 cup

1. Preheat oven to 375 and spray a muffin tin with cooking spray.
2. Brown sausage in a skillet and drain and cool on a paper towel lined plate.
3. Beat eggs until smooth. Add milk, cooled sausage and cheese.
4. Pour mix into a large measuring cup for easy pouring. Fill each muffin a little less than 3/4 full.
5. Bake 15 minutes.

Roasted Lamb chops

This is so good and a total keeper! This is a recipe from Food Network/The Neelys. I tweaked the timing because I've made it many times and always have to add extra time so it's cooked to preferred temperature.

Rack of lamb, frenched

Salt and pepper  

2 T plus 2 t olive oil (half of 1/3 C), 1/2 T olive oil and more for searing 

3 cloves garlic, 2 peeled and smashed, 1 large one finely chopped

Juice of half a lemon 

1/4 C panko breadcrumbs 

1/4 C grated parmesan 

1. Sprinkle lamb with salt and pepper. Place in a zip lock bag. 

2. Whisk together olive oil, smashed garlic, lemon, and a little salt and pepper in a bowl. Pour into zip lock bag. Let sit til room temperature about 1 hour. 

3. Preheat oven to 425 degrees and line a baking sheet with foil. 

4. Combine panko crumbs, parmesan and minced garlic in a bowl. Stir in 1/2 T olive oil and mix together. 

5. In a cast iron, heat olive oil and sear the lamb about three minutes on each side. Remove from skillet and place fat side up on baking sheet. 

6. Rub panko mix on the lamb. Roast the lamb until 140 degrees. It usually takes me 35-40 minutes but the original recipe says 25 min. Let rest 15 minutes before cutting. 

Smoky Honey Chicken

This is an excellent recipe for tacos, enchiladas, burritos, burrito bowls, or even plain as is. Leftovers were wonderful and re-heated nicely. The recipe easily cuts in half for a one-night serving size.

 1 cup salsa verde 

 1/4 cup honey

 1 tablespoon liquid smoke

 2 teaspoons chili powder

 1 teaspoon salt

 1 teaspoon dried oregano

 1 teaspoon cumin

 1 teaspoon garlic powder or 2-3 cloves, finely minced

 1/2 teaspoon smoked paprika

 1/4 teaspoon black pepper

 1/2 cup chopped fresh cilantro (tasted fine without it) 

 2-3 pounds boneless, skinless chicken breasts (about 3-4 chicken breasts, more if using thin cut)

1. Whisk together the salsa verde, honey, liquid smoke, chili powder, salt, dried oregano, cumin, garlic powder (or fresh garlic), smoked paprika, and black pepper.

2. Add the salsa verde mixture to the Instant Pot. Nestle the chicken into the sauce. Secure the lid and cook on high pressure for 12 minutes. Let the pressure naturally release for 10 minutes before manually releasing the rest of the pressure.

3. Shred the chicken with two forks (right in the Instant Pot). Stir in the fresh cilantro and add additional salt and pepper to taste, if needed.

Top with guacamole, cheese, diced tomatoes or Pico de Gallo, sour cream, and cilantro. Such a keeper from Mel's Kitchen Cafe!!! 

Baked Granola

My friend Kristin gave me a sample of some granola she made and instantly I knew it was some sort of crack. I had to have it and suffice to say but I'm hooked on it! I'm so thankful she shared the recipe from Once Upon a Chef with me, her go-to place for recipes.

3 T pure maple syrup

3 T packed light brown sugar 

1/2 t cinnamon

1/2 t salt 

1/3 C vegetable oil

2 cups old fashioned rolled oats (not instant or quick) 

2/3 C chopped pecans 

2/3 C silvered almonds 

2/3 C shredded unsweetened coconut flakes 

1/2 C dried blueberries

1. Preheat oven to 325 degrees and line a baking sheet with parchment paper. 

2. In a large bowl whisk together syrup, sugar, cinnamon, salt and oil until mixed. 

3. Add in oats, pecans, almonds and coconut flakes and gently mix with a rubber spatula until evenly coated. 

4. Pour into baking sheet and press down firmly onto the sheet with spatula until granola is spread somewhat thin in an even layer. 

5. Bake 25-35 minutes. Watch closely so it doesn't burn. 

6. Allow to cook fully before adding dried blueberries.