Saturday, April 25, 2015

lamb loin chop

yesterday i made lamb loin chop 2 ways.  first i took the lamb out for 30 minutes to get to room temperature.  salt on both sides of lamb

method 1:
-rub oil on big piece of foil.  fold up lamb inside making sure there's space between each piece.  
-turn on george foreman grill and wait 10 minutes
-cook for 9 minutes

method 2:
-heat 2 tablespoons butter in skillet on high until melted.  turn heat to medium.
-cook lamb 4 minutes per side.  sear edges.

both ways tasted good because lamb is delicious but i liked how method 2 tasted better.  cooking on the stove you get beautiful caramelization.  however, it's more clean-up.  with the george foreman you just have to crumple and toss the foil.

i was reading online how lamb is meant to be eaten on the rarer side.  since that's not my preference, i cooked it a couple minutes more than the minimum amount of time.

it was my first time cooking lamb loin chop.  glad it turned out :o)

Wednesday, April 22, 2015

one pot spaghetti tip

1.  brown 1 lb ground beef
2.  add 3 cups water and 1 jar spaghetti sauce.  boil.
3.  add 1 lb spaghetti but break noodles in half.  boil and cook for 15-20 minutes.  
4.  i also added shredded cheese and a cup of sour cream when cooking was done.

Friday, April 17, 2015

pork shoulder tip

boil pork shoulder for 35 minutes in water.  add bbq sauce and broil for 15 minutes.  sweet baby ray's is the best bbq sauce.

corn on the cob tip

hm, i thought i'd added this tip but couldn't find it.  

how to steam corn on the cob.

-husk corn
-boil some water and put a steam tray in the pot.  water doesn't have to be enough to cover corn, but it has to be enough so that it doesn't all boil out and evaporate
-when water boils, put corn in and steam for 15 minutes with lid on
-you can break corn in half to make it fit the pot