We’ve all been feeling the pain of rising grocery prices.  One side effect though is that lamb has become the same price as pork or chicken.  I love lamb and figured this price match would cause several people to explore the protein.  This is what I’ve found to be my favorite way to prep it. 

To do this we’ll need:

50/50 blend of high temp oil and olive oil 

1 stick of butter 

Herbs:

Basil

Oregano

Tarragon

Parsley

4 toes of garlic 

Salt

Pepper

Cavenders greek seasoning 

SPG

Fresh cracked pepper 

First thing we are going to do is cube and soften the butter.  To that we will add the herbs,  chopped garlic, a touch of cayenne and some salt.

Blend it together well and fold it inside of some cling wrap then set in the fridge 

About 8-10 hours before you cook, add some salt pepper and cavenders to the lamb and place in the fridge. 

Be sure to remove the lamb about 20-30 minutes before cooking it. 

For the asparagus:

Asparagus- cut off the ends 

Garlic 

SPG

Good Olive oil 

Balsamic vinegar 

Chop the garlic and add the aspargus, SPG and about equal parts of olive oil and balsamic to a ziplock and let it rest in the fridge  for a few hours to overnight.

Take a cast iron or thick bottom skillet and get it nice and hot. 

Add in some of the blended oil.  We are blending it because olive oil has a low smoke point and we don’t want it to rancid.  

Sear the lamb for about 4-5 minutes a side  on medium- high heat.  

Drop the heat to medium low and add in some cubes of the compound butter to baste the lamb with.  Let it cook for an additional 5 minutes.

Remove it from the heat and place some butter on top. Let it rest for ten minutes before slicing 

While the lamb is resting take another skillet and add in the asparagus.  Let it cook while the marinade reduced down and the asparagus starts to char:  

Remove 

Prep the lamb to your preferred temp:

Personally like it around 135. 

Rare: 120-125 degrees F

Medium-rare: 125-130 degrees F

Medium: 130-135 degrees F

Medium-well: 135-140 degrees 

Well-done: 140+ degrees F

Another side that goes great with this is roasted sweet potato and carrots 

Enjoy!! 

I’m not sure if this is a classic “Italian” dish or “Italian American.”  I suspect the latter.  Not that it’s an important issue to me;  but, I know some people can be a little strict on what we call things.  Either way, this is an absolutely delicious dish, that is easy to make and fast, making it an ideal kicker up weeknight dinner. It’s also elegant enough for a weekend,  date night or to serve while entertaining.  

This really is just that simple, so if you’re still learning to cook, or looking for an easy dish to take some stress off while entertaining this is definitely one to consider.

To make this you’ll need:

AP flour 

SPG- 1 part coarse black pepper, half part salt half part garlic powder) 

Crushed red pepper 

chicken breast – butterflied and pounded even 

1 shallot- diced

3-4 toes of minced garlic 

Juice of one lemon 

One additional lemon sliced 

White wine- 1-2 cups 

Chicken stock- equal amount as wine

Capers- drained and rinsed 

Butter

Good extra virgin olive oil 

Parsley- chopped 

Pasta or vegetable to serve with – I prefer Angel hair 

Once you’ve prepped the shallot, garlic and parsley, you’ll butterfly the chicken and pond them out evenly with a meat mallet. 

Season both sides with SPG 

Season flour with SPG 

Dredge the chicken in the flour and set aside 

Get your skillet or pan nice and hot and drop the heat to medium low.

Add in olive oil and butter 

When the butter is melted and hot, add in the chicken and cook until browned on both sides (about 4-5 minutes a side)

Remove chicken and set on the side 

Into  the same pan add in the shallot and garlic (add some oil here if you don’t have enough) 

After 30 seconds be sure to scrape the flavor bits off the bottom

Add in the white wine and let reduce by half. 

Add in the capers, some parsley, crushed red pepper and the stock then let it reduce down a but more.

Add the chicken back in, along with more parsley and cover with the sauce and the lemon slices 

Serve with a side of pasta and/or vegetable. 

This is one of the first things I discovered when I started dieting.  It’s quickly become a staple for me. It’s reminiscent of my favorite cuisine- sushi. No this is not a form of sushi, it just reminds me of it and helps me fulfill the craving a bit. The best part is that it is ridiculously low in calories, high in protein and ridiculously easy to prepare. 

All we need it:

2 pouches of starkest tuna 

Sirache

Low or non fat Mayo

Cucumber 

In a bowl combine the tuna, sirache and Mayo 

Mix to uniformly combine 

Slice cucumber into medallions 

Put  a bit of the tuna on each medalist 

Eat and enjoy! 

This worlds great as a low fat snack or lunch 

This one is short, sweet and delicious

I’ve always enjoyed salad. Now that I’m trying to eat healthier and lose weight, I love salad even more.  I’ve also always enjoyed making dressings and sauces.  This dressing has been one of my favorites for a long time.  I’ve tried buying similar dressings; but none offer flavor like this.  

It’s so easy, you just take everything and drop it in a food processor or ninja, bottle it and you’re done.  I’m unsure how long it is shelf stable for, because I’ve never had a batch last longer than a few weeks. 

To make this we’ll need 

Half an avocado 

Your favorite Mayo- I use non or low fat 

Handful of fresh cilantro cilantro 

The juice of one lime -2 if they are really small 

some avocado oil or olive oil if you don’t have avocado

Again, just throw all ingredients into a blender, mix until combined uniformity, transfer to a condiment bottle and done 

This is really similar to Pho, with just a few slight differences incorporated. One of which is that I won’t be rinsing the noodle after they are cooked.  I want that starch incorporated in the soup. The toppings will also be a bit different than in the case of pho. Additionally, we will be throwing that seasoning packet in the trash in favor of some bone broth or pho broth. Feel free to use those packets if you want, I’m trying to avoid the sodium overload offered by a packet of salt and chicken bouillon. 

All that said what do we need? Use whatever toppings you like, I’m using these:

Ramen noodles- discard the seasoning packet

Green onions

Bone broth or pho soup broth 

Garlic – thinly sliced

Ginger- grated or chopped finely 

Bok choy- cut in subsections of 1/4 or 1/8 depending on size 

Bean sprouts

Grilled or sautéed chicken breast cut into thin strips 

Sliced Mushrooms (any kind you like) 

Salt, pepper garlic powder 

Cilantro -optional for garnish

Lime- optional for garnish 

Cut the green onions via separate the white part and slice those large and finely slice the green. 

You’re going to set the green aside as a topping. 

Cook down the garlic and white part of the green onion until they are just tender then set aside 

Cook down the mushrooms  in the same manner.  

I keep these repeated and will usually cook them in the same pan to save time

Blanch they bokchoy and beam sprouts in lightly salted water then set aside and lightly season with SPG 

Soft boil and peal the egg

Heat of the stock in one pot and cook the noodles in the same pot you blanched them Bokchoy in. Do not cook the noodles long; we want them aldente, so that they finish in the bowl with the hot broth. I generally use 1 pack of noodles for 2 servings. 

Garnish with any combo of green onion, cilantro and lime 

You’re done!! 

It’s that easy, now it’s just time for assembly. 

Put some of the cooked ramen in a bowl, cover with your desired amount of broth and then put the toppings of your choice in. 

If you are using the egg, be sure to cut the boiled egg on half. If you are using poached eggs, allow the diner the pleasure is breaking open the beautiful yellow yolk. 

Hope you all enjoy turning our college life save meal, into a fun adult dining experience! 

**tip- some sirache or Thai chili sauce are great little accompaniments for this

   Additional tip- a Soft Boiled or Poached egg on top can really makes this soup sing for some**

This is easily one of Americas Best Classic appetizers!  Who doesn’t love bacon wrapped- anything? If the Pig is a magical animal and the shrimps is the fruit of the sea….   Put the two together and you have a marriage made in heaven between the 2 most magical proteins.  It’s literally a magical fruit.  Not only that but it’s so easy to do, that it’s a crime not to do it. 

To make this we need:

A pound of bacon strips cut in half 

A pound of pealed and deveined Louisiana Gulf Shrimp (extra large or bigger) -leave the tail on. 

Ground mustard

Garlic powder

Onion powder 

Salt Pepper Garlic Powder 

Cajun or creole seasoning 

For the glaze:

Maple syrup 

Honey

Half a stick of butter 

Brown sugar 

Smoked paprika 

Peal and devein the shrimp, leaving the tail on. 

Rinse and pat dry the shrimp 

Mix together: ground mustard, SPG, garlic powder, onion powder and creole seasoning. 

Season the shrimps and set to the side 

Preheat oven to 400

Cut the bacon in half and place on a dry rack in an oven pan.

Bake the bacon for 5 minutes and remove to cool 

While the bacon is cooling make the glaze:

Melt a half stick butter and add in honey, maple syrup, brown sugar and smoked paprika 

Bring to boil and cook until thickened into a very thick syrup. 

Turn off heat and set aside 

Wrap the shrimps with the bacon and put a toothpick through to hold still. [if you wrap the bacon and slip the ends under the wrap you won’t need the toothpicks]

Bake an additional 5-10 minutes 

Remove from oven and brush glaze on both sides of the shrimp. 

Put into the oven for another 5 minutes then remove and serve

Garnish with green onion, chive or parsley 

Enjoy 

Tip:  add some bourbon to the glaze and really kick it up big time! 

This one is more about the sauce.  You can put this sauce on a pair of old socks and it would taste good.  I normally use this with shrimp or shrimp and scallops.  This time; however, we came across a mix of shrimp, scallop, calamari and mussels at the aldi.  I figured it was worth a shot, to use it with this foolproof flavor monster.  The best part about this dish, aside from the seafood flavor, is that it’s only 550 calories per serving 

For the sauce all you need is:

Butter

GOOD olive oil 

White wine 

Diced shallot 

Minced garlic 

Diced tomato – fresh preferred 

Parsley 

Basil

Crushed Red Pepper 

Salt Pepper Garlic Powder

Cayenne Pepper

Angel hair pasta 

Pasta water 

Fresh grated parm cheese

To start off salt your pasta water and get it going

While you’re waiting for the water to boil, add some olive oil to a hot skillet and start rendering down the shallot 

When the shallot are fragrant and clear add in:

Tomato, garlic, parsley, basil, SPG and Crushed Red Pepper. 

When the garlic is fragrant, add in 2 knobs of butter 

Once the butter is melted and incorporated add in half a cup to a cup of white wine,  crank up the heat and let it reduce by half 

When the wine is reduced add in the pasta to the salted pasta water. 

While the pasta is cooking add 2 more knobs of butter to the sauce and let it melt in, then check and adjust seasoning. -add in cayenne 

Add the seafood then add in the pasta.  

Make sure you get some of the pasta water into the sauce also. 

Mix all together and turn off the heat then add in the parm cheese and toss to incorporate 

Serve this on a plate and garnish with more cheese and parsley. 

Again, this is fantastic with any seafood and/or chicken. 

This is a slight iteration of one of my favorite dishes that my mom makes.  I actually prefer this made her way, without the cream; however, my wife and kids prefer it made with the cream. Let me also add that this is my cheat day soup; but, I still want to make it lower calorie. This comes in at roughly 500 calories per bowl. In order to get it so low; and, retain that creamy texture  my wife and kids love, I replaced the heavy cream with half and half and I  removed the butter.  Using a roux and half and half gives us the same texture only without the fat and calories.  You can also take out the roux and half and half if you’d like to save even more. My Moms recipe does just that.  It’s a wonderful flavorful broth soup, that is both light and delicious.  I’ll be making that one I’m the coming weeks. This one, though, is absolutely amazing. 

 —tip —At times I’ll kick up the seasoning to give it a more robust flavor profile. 

To get started we need to prep the following:

2 grilled and diced chicken breasts or meat from a rotisserie chicken 

1 large diced sweat onion 

2 diced celery stalks 

3-4 diced carrots 

4-6 toes of garlic- minced 

1/2 cup of chopped parsley 

Thyme sprigs 

Chopped basil 

Chopped Rosemary 

4-5 cups of chicken stock (low sodium or Fresh ) 

Extra virgin olive oil 

1/2 cup flour 

1-2 cups of half and half 

1 tablespoon of Chicken base for the first cup of half and half and half a tablespoon for each additional cup 

12 ounces of Tortellini 

10 oz of baby spinach 

Fresh grated parmigiana and Asiago cheese 

First thing we do is get our favorite soup pot nice and hot and add in some olive oil.

Cook the onions and celery for about 5 minutes or until just turning clear

Drop in the carrots and cook until softened

Add in the herbs and garlic and cook until fragrant 

Gently pour in the flour and stir with all your might until the flour smell dissipates (before you add the flour you may want to add some oil if the vegetables appear to be to dry) 

When the flour smell has dissipated add in half of the chicken stock and bring to a boil while stirring

At this point you should have a thick liquid, from the roux.  Go ahead and add in the rest of the stock a little at a time until you have a consistency that you like. 

Bring the soup to a boil, then add in one cup half and half and bring it to a boil again. If you want this a bit thicker add the other cup of half and half if not, add in a tablespoon of chicken base and whisk it in until fully incorporated. 

Add in the cooked chicken and let the soup simmer for about an hour, stirring occasionally. 

15 minutes before service add in the Tortellini. 

5 minutes before service add to n the spinach 

Serve in a soup bowl garnished with parmigiana and Asiago cheese 

~disclosure:  I recorded most of this for video, however the clip when everything was being put together is missing.  I will re-record this in the future~

Shrimp scampi is hands down my wife’s favorite meal. Because of that, I’ve been looking for alternatives to making her dish in a healthier way.  I find using spaghetti squash achieves that goal much better than some other options.  The only down side is that it takes about 45 minutes to roast the squash.  The flavor; however, pays off in dividends. I have to note; though, you’ll want to be a little heavier with your seasonings than you do using regular pasta. 

So what do we need to make this:

1 pound of Louisiana Gulf Shrimp- preferred 

1 spaghetti squash 

1 diced shallot 

5-6 toes of garlic – minced 

3-4 garlic leaves- chopped 

1 lemon juice 

1/2 cup to 1 cup of white wine 

1 cup or chicken stock 

1 cup of freshly grated parmigiana

Salt pepper garlic powder

Crushed red pepper 

Olive oil- the good stuff 

Cayenne 

3-4 tablespoon of butter 

First thing to do is cut your squash in half – the short way not the long way.  This will give you longer pasta strands. 

Hollow out all of the seeds and loose flesh. 

You should be left with a firm squash.  

Brush all the exposed flesh with good olive oil and season with SPG 

roast your squash OPEN SIDE UP  at 350 for 35-44 minutes until it is fork tender 

Take the squash out of the oven and let it rest for ten minutes

While it’s resting let’s make the sauce:

Have the shrimp already rinsed, dried and seasoned with SPG and a touch of cayenne. Set them on the side to get seasoning happy 

In a hot pan add in olive oil, crushed red pepper, SPG, shallot and garlic.  

Let that cook for a few minutes until fragrant then add in the wine and let it reduce by a third.

When the wine is reduced add in the stock and let that reduce by half. 

Once the stock  is reduced add in the shrimps and let them cook until they just start to turn punk then add in the butter, turn off the heat and walk away slowly. 

Now back to the squash. 

Take a fork and remove the flesh to the middle of the squash then dump in a bowl. 

You’ll have what looks like spaghettis… 

When you have all the squash noodles you need, take them to the sauce and dump them in with the basil.

Crank up the heat and toss everything together until we’ll incorporated. 

When you are happy with the way the sauce and noodles have come together, turn off the heat, add the cheese  and toss together until you get a creamy consistency. 

Serve garnished with more cheese and a lemon wedge 

—I love squeezing the lemon in the pasta, it really gives the flavors a punch- 

This is a classic Italian dish with more renditions and customizations than a show car.  It’s always delicious, easy and quick to make. The  ingredients are cheap, readily available and shelf stable.  I think of it as an Italian “pantry cleaner” dish.  

The key elements are to use “good” olive oil, freshly grated cheese and anchovies in oil.  If you have all 3 your pasta dish will be amazing. 

My version includes: 

Angel hair pasta 

Good extra virgin olive oil

Crushed red pepper 

Anchovies filet- chopped

Handful of freshly chopped parsley 

3 toes garlic sliced and minced 

Capers drained and rinsed 

Diced medium sized tomato

3/4 cup fresh grated parmigiana 

Salt 

Pepper 

To start off slowly heat 1/2 cup of olive oil in a pan with the anchovies, until they are broken down 

Add in the capers and let them cook for a few minutes 

— start heating your well salted pasta water—

Add in the garlic, tomato, parsley and red pepper 

Cook until the tomato starts to break down 

—adjust seasoning with salt and pepper and add pasta (I use angel hair) to water—

Drop heat to a simmer until pasta is Al dente 

Add Al dente pasta to Pan, raise heat and add a few ladles of pasta water to pan.

Cook until pasta is at desired texture and kill heat 

Add the cheese and incorporate until you have a creamy texture 

Serve on plate garnished with parmigiana and parsley