With grilling season in full bloom (well, almost), I found this very easy recipe for Rosemary-Mint Grilled Lamb Chops that I hope you’ll enjoy.  I am a great lover of all things cooked on an outdoor grill… okay, maybe not ALL things.  But certainly most.  You just can’t top the flavor! 

Although I haven’t tried this particular recipe yet, I can tell from Sara’s ingredients and simple preparation that I’ll be using her recipe more than a few times in the upcoming months.

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This recipe request for Fried Rice comes from Claudine. 

Claudine…your request came in about an hour after ANOTHER request for a vegetarian version of Fried Rice appeared on another recipe blog that I have.  It makes me wonder if there’s a secret society developing for Fried Rice lovers around the world that I haven’t been invited to join. 

Hmm…

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This ethnic Spicy Lentil Curry Indian dish is pretty delicious, if I do say so myself!  It’s also very easy to follow Anna’s instruction.  Try it and let me know how you like it.

NOTE: If you like this recipe, you may want to accompany it with Anna’s Tandoori Chicken recipe by CLICKING HERE.

Always Enjoy!

This Spicy Cranberry Chutney recipe (of sorts), has been floating around for as long as I can remember.  I don’t remember how many times we’ve changed it over the years, but it’s still one of the best recipes for cranberry (something or other) that I’ve ever tasted.

If you haven’t had the pleasure of tasting this delicious recipe, here it is for your enjoyment.

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I’ve been making this delicious Sautéed Corn with Onions & Peppers recipe for years. It’s not only an attractive accompaniment to an otherwise dull plate, but it’s also really tasty.  I hope that you’ll agree.

Your Ingredients:

1-1/2 sticks butter
1 large Vidalia onion, washed and chopped
1 green bell pepper, washed and chopped
1 red bell pepper, washed and chopped
3 (7-oz) cans of Green Giant Mexicorn
1-tsp crushed red pepper
salt and freshly ground black pepper, to taste (more…)

This Roasted Garlic Potato recipe is yummy and quick to prepare.

Your Ingredients:

6 unpeeled Yukon Gold potatoes, scrubbed and cut into eighths
4-tbsp extra-virgin olive oil
3-tbsp minced garlic
2-tbsp minced shallots
1-tsp fresh basil, minced
1-tsp crushed red pepper
salt and freshly ground black pepper, to taste
1 stick butter, melted
2-tbsp fresh parsley, rinsed, dried and chopped

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