Easter Rack of Lamb

Just in time for Easter!! Feel free to substitute chicken in place of the lamb.

Easter Rack of Lamb

1 Rack of Lamb
Salt and Pepper to taste
Whole Grain or Djion Mustard
Fresh Chopped Parsley and other Herbs

Season the lamb rack with salt and pepper. Sear in a hot pan or on a grill to add flavor. Remove from the pan and spread a generous amount of the mustard over the lamb rack and then coat with the freshly chopped herbs. Place the lamb into a hot oven and roast until the lamb reaches an internal temperature of 135 to 140 degrees. Let rest for 10 minutes before slicing and serving. Traditionally this is served with peaches and mint jelly. Today, we served with strawberry preserves, mint, and balsamic vinegar.

1 Head of Cauliflower
2 Tablespoons Olive Oil
½ Cup Low Sodium Chicken Broth
1 Tablespoon Ground Turmeric
Salt and Pepper to taste
Grated Parmesan Cheese

Remove the core and large stems from the cauliflower, chop the florettes into tiny pieces. Add the chopped cauliflower to a hot sauté pan with the olive oil and toss. Add in the chicken broth and turmeric and continue to stir until the cauliflower is tender. Mix in the cheese and season with salt and pepper. If needed, add in additional olive oil to finish. This is designed to simulate rice pilaf.


Copyright 2015 Nexstar Broadcasting, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

Salmon Cakes

I have had a super busy time over the past few months but I am back! All is well and everything moving along at a good clip. I know I am missing a few videos and do not know if I can go back, but here are the latest.

Salmon Cakes

12 Ounces Fresh or Frozen Salmon Fillet, roasted
4 Ounces Smoked Salmon (Hot Smoked if you can find)
2 Eggs, Beaten
2 Teaspoons Whole Grain Mustard
Salt and Pepper to taste

In preparation to make the salmon cakes, roast the salmon in a 350 degrees oven until cooked through and cool completely.

In a mixing bowl, break up and flake together the roasted salmon and the smoked salmon. Add the eggs and seasonings and combine until well mixed. Form into approximate 2 ounce balls and press into patties. Sauté in a hot skillet with added oil until crisp on each side, 3 to 4 minutes per side. Serve hot with yogurt mustard sauce.

 Mustard Tarragon Sauce

 ½ Cup Non Fat Greek Yogurt
1 Tablespoon Whole Grain Mustard
½ Fresh Lemon, squeezed
1 Teaspoon Honey
Salt and Pepper to taste
Fresh Chopped Tarragon to taste

Mix all ingredients together and hold chilled until ready to serve.

Notes:
There are various species of salmon, some very expensive and some reasonably priced. Purchase what you can afford.
We served this with fresh arugula greens.
We replaced sour cream and whipping cream with yogurt to reduce calories and lighten the sauce.


Copyright 2015 Nexstar Broadcasting, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.