Page 59 – The Hungry Pinner

Garlic Lemon and Parmesan Oven Roasted Zucchini

Vegetables

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October 11, 2017

Garlic Lemon and Parmesan Oven Roasted Zucchini

I was looking for a side dish to serve with a roast chicken when I happened on this recipe. I love zucchini (really, any type of squash), so it got my attention. Adding garlic, lemon, and parmesan cheese to most anything has always worked out for me. This particular recipe sounded like it would have plenty of flavors to go with chicken. Plus I could have it ready by the time I let the roasted chicken stand before carving it. And bonus points for already having the oven preheated. Roasted zucchini, here I come!

This post was originally published on October 11, 2017. The text and photos were updated on July 14, 2021. The review and rating have not been changed.

Yes, zucchini can be kind of bland and boring but when you brush it with a garlic lemon oil and top it with plenty of parmesan cheese it goes from drab to fab. I just couldn’t stop eating them. These are a summer side that you must try. You might even like them so much you’ll forget about the main dish.

Recipe Author: Jaclyn at Cooking Classy
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The Ingredients

There’s not a lot that goes into this roasted zucchini recipe, and I have no problem with that. In fact, I had everything except the zucchini on hand (and I was finally able to finish off the block of parmesan I’ve had forever!). You know I love those short grocery lists!

Garlic Lemon and Parmesan Oven Roasted Zucchini Ingredients — Zucchini, garlic, lemon zest, salt, parmesan cheese, olive oil, and black pepper

The Process

I have to say this recipe was pretty easy to make. The first time I made it, I decided to halve the zucchini instead of quartering it after I read the author’s post. She mentioned she had trouble getting the cheese to stay on when she quartered them. I had no trouble getting the olive oil mixture and the parmesan to stay put.

The second time I made it, I decided to try quartering the zucchini. I was expecting to have trouble getting them to stay upright, but I didn’t at all. Probably because they took up the entire width of the baking sheet, and there was no room for them to tip over.

I was a little worried halving the zucchini would mean I would need to cook it longer, but it turns out the zucchini was perfectly done per the times listed. This dish was ready in 33 minutes, and that includes:

Prep: 12 minutes
Baking: 13 minutes
Broiling: 8 minutes (including time to preheat)

I’d say I had the zucchini broiling for 4-5 minutes—the parmesan cheese browned pretty quickly.

Zucchini wedges coated in parmesan cheese mixture

Lemon Chicken and Potatoes in Foil

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October 9, 2017

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All-inclusive dinner recipes are a beautiful thing! Meal planning is so much easier when you don’t have to choose a main and a side–it’s already done for you. I’m also a sucker for lemon chicken, so this Lemon Chicken and Potatoes in Foil recipe went onto my must-try list.

This post was originally published on October 9, 2017. The text and photos were updated on August 31, 2021. The review and rating have not been changed.

The most amazingly moist and tender chicken breasts cooked in foil packets – so easy and packed with tons of flavor!

Recipe Author: Chungah at Damn Delicious
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The Ingredients

This is another recipe with easy-to-find ingredients, and nothing was unusually expensive. The mustards, spices, lemon, and olive oil were all on hand, so I just had to pick up the chicken, potatoes, and parsley. I love those short grocery lists!

I couldn’t find baby red potatoes the first time I made this recipe. Instead, I went with regular red potatoes and halved them. The potatoes seemed small to me, but they weren’t small enough to cook through.

I have made this recipe many times over the years, and I have found the baby potatoes listed in the ingredients do indeed work best. Two-bite red potatoes were made for this recipe, and they cook through every time.

If you can’t find them, you need to at least quarter the potatoes you end up using. Think bite-sized pieces (about the size of the tip of our thumb or a quarter).

Lemon Chicken and Potatoes in Foil Ingredients — Chicken breasts, parsley, lemon, whole grain mustard, baby potatoes, olive oil, rosemary, dijon mustard, and thyme

The Process

The time listed for this recipe was pretty accurate. It listed 40 minutes total, and I had my lemon chicken and potatoes ready in 43 minutes. Not bad for a weeknight meal.

The only thing I changed is Steps 3-4. I find it easier to toss the potatoes and olive oil in a mixing bowl instead of on the foil. It also seems to coat the potatoes more evenly.

I also do something similar with the mustard sauce for the chicken. I toss each chicken breast in the same mixing bowl I use to make the sauce, then I place them onto the potatoes in each foil packet.

And about the potatoes… As I mentioned in the previous section, the first time I made this recipe they cooked unevenly. Some were underdone even though I baked everything for the maximum time of 30 minutes). Not inedible, but they were firmer than I like. The chicken was perfect, so I’m hesitant to increase the cooking time.

Update 12/27/17

I have tried this recipe since my original post, and I think I’ve perfected my technique. The potatoes were very tender when I quartered them. I also placed the lemon slices on the potatoes but under the chicken. Both benefitted from the extra lemon flavor.

Getting ready to seal the foil packets and bake the chicken and potatoes

Cardamom Cinnamon Turmeric Iced Tea

Beverages

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October 6, 2017

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I know it’s getting cooler in most of the country, but it’s still hot in South Florida. I’m still craving cold drinks because of the heat, but I also want to get into the Fall spirit. This Cardamom Cinnamon Turmeric Iced Tea sounded like it would fulfill both of my cravings. That, and the Chocolate Chai Tea Cupcakes I made earlier this week. Can you tell I have chai on my mind?

What do you do when its too hot but you are craving some masala chai. Make Iced Masala Chai! And then since you are a blogger, you amp it up with turmeric milk to make Turmeric Iced Tea ;).

Recipe Author: Richa at Vegan Richa
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The Ingredients

This Cardamom Cinnamon Turmeric Iced Tea recipe has a lot of options both in what ingredients to use and the quantity. I went with the maximum amount for the chai spice tea:

3 cups of water
2 teaspoons of loose tea
2 tablespoons of regular sugar

And for the turmeric milk:

Coconut milk
1/4 teaspoon turmeric
Regular sugar

Don’t have chai spice on hand? You probably have the ingredients. I used the DIY Chai Spice Mix recipe at Fit Foodie Finds.

Cardamom Cinnamon Turmeric Iced Tea Ingredients — Loose black tea leaves, sugar, ginger, cinnamon, turmeric, chai spice mix, maple syrup, and coconut milk

The Process

Making Cardamom Cinnamon Turmeric Iced Tea has 3 major steps: brewing the tea, making the turmeric milk, then combining the two for the finished drink.

The chai tea was very quick and easily strained with a mesh colander. I did notice some fine sediment in the bottom of the pitcher, and it made the tea a little cloudy when stirred. Lining the colander with cheesecloth would probably keep the sediment out. This step took 8 1/2 minutes.

The turmeric milk was even easier to make. I took the author’s advice and heated the coconut milk to better incorporate the spices. I already had to chill the tea, so chilling the milk with it wasn’t going to take any longer. This step took 5 minutes.

Finally, mixing the two together to make the finished drink produced the lovely yellow swirls you see in the picture. I did give it a stir before I drank it to blend the flavors.

Strained tea mixture — Step 1: The strained tea mixture

A Personal Note About Turmeric

Not only do I enjoy the taste of turmeric, but I also eat it for the health benefits. It’s one of several ways I treat inflammation, and probably the most enjoyable! Turmeric is an amazing herb that also offers many other benefits explained in this article. It turns out I have been using turmeric to treat several issues without realizing it 🙂 I hope you find it as informative as I did!

Chocolate Chai Tea Cupcakes with Cinnamon Chocolate Buttercream

Desserts

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October 4, 2017

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Chocolate Chai Tea Cupcakes with Cinnamon Chocolate Buttercream

I had Indian food on my mind after the delicious Indian Spiced Lamb Chops with Cucumber Salad recipe I just made, so these chocolate chai cupcakes caught my eye. I know they aren’t an authentic Indian dessert, but there’s no way I could say no to chocolate and chai combined in a dessert. I know, I’m weak LOL!

These are incredible cupcakes. They’re two of my favorite things in all the world, chocolate and chai, all mixed up and delicious together. I always questioned the idea of mixing chocolate and chai together in the past, but no more. These cupcakes have won me over. I may never have one without the other ever again.

Recipe Author: Darla at Bakingdom
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The Ingredients

There are a lot of ingredients for these cupcakes, but nothing was expensive or hard to find. The only item I was a little concerned about was the chai tea, but I found several varieties at my regular grocery store. They even had chai tea concentrate and beverages, which I’m guessing could be used in place of the freshly brewed tea if you can’t find tea bags.

Chocolate Chai Tea Cupcakes with Cinnamon Chocolate Buttercream Ingredients — Coffee, cinnamon, cardamom, nutmeg, cloves, chai tea, vanilla extract, eggs, cocoa powder, cream, confectioner’s sugar, butter, sugar, cream, and coffee

The Process

I spent 1 hour and 50 minutes on my cupcakes. That’s from prep work through frosting but doesn’t include time for the eggs and butter to warm up to room temperature (sorry, I forgot to note how long that took). I did have to make up a double batch of frosting, but that’s because of the piping tips I used. They are larger than normal use more frosting because of their size.

The directions were clear and easy to follow. I opted to bake my cupcakes for the maximum time of 18 minutes because the last time I made cupcakes they required more time than the recipe called for. I probably should have tested them at 16 minutes because they seemed a little dry when I tasted them. Live and learn 🙂

Indian Spiced Lamb Chops with Cucumber Salad

The Hungry Pinner

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October 2, 2017

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Two things I love are Indian food and convenience. This Indian Spiced Lamb Chops with Cucumber Salad recipe has both, and I adore the fact that the main and side are both included. I call them “total package recipes”, and they make meal planning so much easier!

This post was originally published on October 2, 2017. The text and photos were updated on July 18, 2021. The review and rating have not been changed.

When I think of the warm aromas that spices bring to my kitchen, I feel happy. Very, very happy. There is just nothing like it. I actually cannot imagine my life without the smell of spices wafting through my kitchen. Whether it is cinnamon with it’s intense comforting properties or smoked paprika with it’s sweet and smoky flavour, spices really make my world go round.

Recipe Author: Alida Ryder at Simply Delicious
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The Ingredients

I really enjoy simple recipes, and there weren’t a lot of ingredients for this one. Most everything was already on hand, and I just had to buy the lamb, produce, and vinegar. None of the ingredients were difficult to find or expensive. Gotta love that!

Indian Spiced Lamb Chops with Cucumber Salad Ingredients — Lamb loin chops, red onion, cucumber, white balsamic vinegar, sugar, olive oil, turmeric, chili powder, nutmeg, cloves, cumin, coriander, smoked paprika, salt, and pepper

The Process

I made the cucumber salad first so it could marinate while I made the lamb chops. The prep work took 10 minutes. Be sure to use a nonreactive bowl to marinate it since it has vinegar in the recipe. (I used a covered plastic container.)

The first time I made this Indian Spiced Lamb Chops with Cucumber Salad recipe, I used lamb shoulder chops. The lamb chops took 15 minutes total, with 4 minutes to prep, 6 minutes to cook (3 minutes per side), and 5 minutes to rest. The total time for everything was 25 minutes since I marinated the salad while I made the lamb.

When I decided to update this recipe’s photos, I used thicker lamb loin chops. They were about an inch thick, so I decided to cook them for 4 minutes per side. The centers were warm but still red, just the way I like lamb chops.

Adult Raspberry Italian Cream Soda

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September 29, 2017

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I select recipes to try for various reasons. Sometimes it’s because they fit a theme, fulfill a craving, or it’s something I’ve never tried before. But I have to admit a nice picture and an enticing title are probably the main reasons. This Adult Raspberry Italian Cream Soda cream soda recipe fit several of my criteria, so it was off to the liquor store for a bottle of Chambord.

This post was originally published on September 29, 2017. The text and photos were updated on August 12, 2021. The review and rating have not been changed.

Adult Raspberry Cream Sodas are a fun and flirty twist on a childhood favorite. Perfect for Valentine’s Day! They taste like old times with the bright flavors and colors that will wow any guests!

Recipe Author: Becky Hardin at The Cookie Rookie
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The Ingredients

The good news is there aren’t many ingredients for this drink. The bad-ish news is the Chambord and raspberries are a little pricey. Fortunately, I was able to find a smaller bottle of Chambord for just under $19 (the 375ml size).

The raspberries were $5 for a small container. I was a little splurgy for that amount of berries, but a good incentive to make sure you don’t let them go to waste.

When I updated this post, I bought fresh raspberries and flash froze them. I did it by spreading them in a single layer in an uncovered plastic container and freezing them for two hours. After that, I added a lid and kept the raspberries in the freezer until I needed them. They kept their shape remarkably well and I liked the frosty look.

Adult Raspberry Italian Cream Soda Ingredients — Raspberries, soda water, heavy cream, Chambord liqueur, and whipped cream

The Process

Just a few ingredients and I had my cream soda in 5 minutes, complete with whipped cream and raspberry garnish. The drink was pretty though not as pale pink as the author’s image (this could be due to my monitor’s settings).

The drink shown below hasn’t been stirred so I could show off the pretty whipped cream swirls. However, I did take the author’s advice and stirred my cream soda before I drank it.

Creamy Parmesan Orzo

Rice & Pasta

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September 27, 2017

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Pasta and rice (or carbs and carbs) have always been favorites of mine. Add a creamy cheese sauce, and you may have the perfect food as far as I’m concerned. In fact, I’m struggling to think of ever meeting anyone who doesn’t like pasta and cheese, which is probably why I found this Creamy Parmesan Orzo recipe so attractive. I served it as a side with Italian Skillet Chicken with Tomatoes and Mushrooms, and it was a great pairing!

This post was originally published on September 27, 2017. The text and photos were updated on July 21, 2021. The review and rating have not been changed.

This creamy parmesan orzo is a quick and easy side dish packed with lots of flavor, and of course, cheese.

Recipe Author: Natalie at Life Made Simple
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The Ingredients

I’ve been working on using up the same block of parmesan cheese for a while now. I splurged and bought it in the deli section for another recipe, and I’ve found uses for several more since then. I’ve gotten my money’s worth out of it for sure, and it tastes so much better than what I find in the dairy case. A little goes a long way, and I had enough for this meal shredded in a minute or two.

I did change 1 thing, though. I already had 2% low-fat milk on hand, so I used it instead of whole milk. The orzo was still really rich and creamy, so I don’t think it made much of a difference except in a few calories. Probably very few LOL!

Creamy Parmesan Orzo Ingredients — Orzo pasta, butter, cayenne pepper, flour, salt, pepper, grated parmesan cheese, milk, parsley, shallot, and garlic

The Process

This orzo dish was really quick to make. Prep was 5 minutes, and it took 22 minutes total. The recipe lists a total time of 25 minutes, so I’ll call that dead-on accurate. I liked that I was able to let the pasta cook in a small saucepan while I made the parmesan cream sauce.

A large saute pan was perfect for the sauce—it allowed me to stir and kept the sauce contained, plus it had room for the orzo. I found that I didn’t need to cook the shallot and garlic very long before it started to brown, so I kept it at the 2-minute minimum listed so it didn’t burn.

Making the parmesan cream sauce in a saute pan

One thing that is important here is stirring the sauce. It starts to get a skin on it if you stop stirring for very long, though it seemed to go away once I started stirring again.

Finally, I topped my Creamy Parmesan Orzo with chopped fresh parsley. The author does note that basil could be used instead, and I’m looking forward to trying it that way. I have a feeling the stronger taste of the basil will go well with the parmesan cheese.

Italian Skillet Chicken with Tomatoes and Mushrooms

Meat & Poultry

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September 25, 2017

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Italian Skillet Chicken with Tomatoes and Mushrooms

Regular readers know I love one-pot recipes, and I’ve found another one. Spoiler: It’s a good one! This Italian Skillet Chicken with Tomatoes and Mushrooms recipe has loads of fresh vegetables and lean chicken cutlets in a white wine sauce. It calls for a cast-iron skillet with a lid, but don’t sweat it if you don’t have one. I used a stainless steel skillet the first few times I made this recipe, and it always came out perfectly!

This post was originally published on September 25, 2017. The text and photos were updated on July 24, 2021. The review and rating have not been changed.

Italian-inspired skillet chicken. Simple chicken breast recipe cooked in white wine with tomatoes and mushrooms! Ready in 30 mins or less!

Recipe Author: Suzy at The Mediterranean Dish
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The Ingredients

The list of ingredients looks a little long, but none of them are difficult to find or terribly expensive. I had a few ingredients on hand (the seasonings, olive oil, wine, etc.) and had to buy the rest. Really, though, this is an easy meal to shop for. I only had to hit up the meat and produce sections for the fresh stuff.

By the way, if you want to save a little, you can buy chicken breasts and make them into cutlets. I do it all the time since cutlets are $7.99 a pound and breasts are $4.49 a pound. Just cut them in half horizontally to make the thinner cutlets (I did this in the photo below).

Italian Skillet Chicken with Tomatoes and Mushrooms Ingredients — Chicken cutlets, Baby Bella mushrooms, oregano, flour, grape tomatoes, black pepper, olive oil, chicken broth, white wine, baby spinach leaves, lemon juice, and salt

The Process

This Italian Skillet Chicken went together quickly and in one pot. Prep was quick at 6 minutes, 4 minutes less than what’s listed in the recipe. I used pre-sliced mushrooms, so I’m thinking that saved me some time. The total time on this recipe was 36 minutes, just slightly longer than the time listed (30 minutes).

The instructions for this skillet chicken dish were pretty easy to follow for the most part, but there was one thing I wasn’t clear on was how long to brown the chicken. Step 2 says to brown the chicken for “3 minutes or so”. I wasn’t sure if that was each side or in total. I went with total and browned each side for 90 seconds since chicken cutlets are so thin.

One last note on the optional baby spinach. You’ll want to remove the chicken from the pan before you stir it in. It makes it easier to mix it with the sauce and other vegetables.

Sautéing the mushrooms, tomatoes, garlic and spices — Step 3: Sautéing the mushrooms, tomatoes, garlic, and spices

Iced Raspberry Mint Green Tea

The Hungry Pinner

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September 22, 2017

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The South Florida summer isn’t showing any signs of letting up. It’s 90+ degrees and humid most days, and my electric bill scared me last month. I think now is the perfect time for an iced tea, and you would too if you were down here with me! I do love good, old-fashioned sweet tea, but this recipe caught my eye. Green tea is packed with antioxidants, and I just love mint and raspberry tea. I’ve never had them together, but I’m about to!

This post was originally published on September 22, 2017. The text and photos were updated on July 12, 2021. The review and rating have not been changed.

Iced raspberry mint green tea is a simple and fruit-flavored iced green tea recipe with the perfect hint of mint. Easy and health-conscious!

Recipe Author: Alyssa at My Sequined Life
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The Ingredients

There aren’t a lot of ingredients to this iced tea, as you can see. My local Publix carries Bigelow tea but didn’t have the Bigelow Red Raspberry tea. No matter, though, because I was able to find Celestial Seasonings Raspberry Zinger.

I did find the raspberries expensive at $4.99. The mint ($2.29) was leftover from another recipe, so that worked out well. I rarely use all the fresh herbs I buy unless I do some major meal planning, so this worked out really well.

Iced Raspberry Mint Green Tea Ingredients — Raspberry tea, green tea with mint, raspberries, and mint

The Process

This is another easy-to-make recipe, with just 2 steps to make and another 2 steps to prepare. The preparation steps took me 15 minutes. Muddling the raspberries and mint leaves to serve took 2 1/2, so I had my tea ready a little quicker than the 20 minutes listed (not including time to cool in the refrigerator).

I wasn’t sure if my glass pitcher is heatproof, so I played it safe and steeped the tea in a ceramic serving bowl. I added a cup of water to the dish, microwaved it for 1 1/2 minutes, then added the tea bags. After 10 minutes, I felt the mixture was cool enough to add to my glass pitcher. I added the additional 3 cups of water and left the tea in the refrigerator overnight to cool.

Mediterranean Spicy Spinach Lentil Soup

Vegetables

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September 20, 2017

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I love how versatile lentils are. They’re delicious hot or cold and easily absorb a dish’s seasonings–It makes them so perfect for soups and stews! This Mediterranean Spicy Spinach Lentil Soup sounded perfect to fulfill my craving for a meatless dish. I just knew it would be delicious once I read the ingredients.

If you ever thought lentils were a tasteless legume, the flavors in this 30-minute lentil soup will surprise you!

Recipe Author: Suzy at The Mediterranean Dish
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The Ingredients

I was really excited to try this dish because of all the spices. I wasn’t sure how they would all taste together, but I enjoy them all. The only one that might not be stocked in your local grocery store is sumac. I discovered this tart spice a few years ago and had to order it from Amazon. It’s not terribly expensive and it lasts and lasts.

Everything else was easy to find and reasonably priced. I did have to alter the recipe slightly because the frozen spinach I bought was 15 ounces instead of the 12 ounces specified in the recipe.

Mediterranean Spicy Spinach Lentil Soup Ingredients — Lentils, frozen spinach, onion, garlic, olive oil, vegetable broth, lime juice, Italian parsley, and spices

The Process

This lentil soup was so easy to make! Just sauté the onions and spices, then add the rest of the ingredients, sit back, and enjoy the yummy scent while it cooks (the mint is the most prominent smell). I spent a total of 49 minutes from start to finish. That includes prep work and letting the soup rest for 5 minutes after removing it from the heat.

Speaking of prep work, that was minimal. I had to chop an onion, a garlic clove, and some parsley. The rest was pretty much just measuring out the seasonings and liquids.

Lastly, you will need a good-sized pot for this recipe. I used a cast-iron casserole dish that holds just over 5 quarts. It was a perfect size and allowed me to stir the soup without spilling.

Just after mixing in the lime juice and flat leaf parsley — Step 3: Just after mixing in the lime juice and Italian parsley

Lebanese Rice with Vermicelli

Rice & Pasta

The Hungry Pinner

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September 18, 2017

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I decided to make this Lebanese rice recipe to go along with the Mediterranean Style Leg of Lamb Recipe with Potatoes. I debated whether or not to make rice with a recipe that already included potatoes, but I’m glad I did. This recipe made a delicious side dish and a beautiful presentation for the lamb.

This is a simple three-ingredient side dish of broken vermicelli pasta, rice and olive oil. Add a few toasted pine nuts, and you have the best side of rice!

Recipe Author: Suzy at The Mediterranean Dish
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The Ingredients

It’s tough to get much simpler than 4 ingredients. I had the olive oil and pine nuts in my pantry, so all I had to pick up was the rice and vermicelli. The broken vermicelli, by the way, wasn’t on the rice and pasta aisle of my local Publix grocery store. Instead, I found it on the international foods aisle with the Mexican foods.

Lebanese Rice with Vermicelli Ingredients — Medium-grain rice, broken vermicelli, olive oil and pine nuts

The Process

Preparing this recipe was simple and took me 44 minutes to complete. It does require some care when toasting the vermicelli and pine nuts. I wasn’t sure how toasted vermicelli should look, and the author’s tutorial with pictures (shown just after the recipe) really helped.

Another key step is rinsing the rice thoroughly. You might be familiar with this step if you have ever prepared basmati rice. The water will start out very cloudy, and you want to take the time to rinse until the water runs clear (it took me about 5 minutes). This step helps keep your Lebanese rice from getting too sticky like sushi rice.

Finally, I used 1 teaspoon of coarse sea salt for step 3. The author doesn’t specify a quantity for this recipe, but that seemed safe with such a starchy dish. I found it was perfect and didn’t need to add salt to the finished dish.

Toasting the vermicelli in the olive oil

Mediterranean Style Leg of Lamb Recipe with Potatoes

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September 18, 2017

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Mediterranean Style Leg of Lamb Recipe with Potatoes

Lamb is one of my favorite foods, and I have my mom to thank for that. She didn’t make it very often, so I really looked forward to it. She also didn’t make lamb chops. It was a leg of lamb or nothing. I normally make chops and the occasional rack of lamb, but I’ve never made a leg of lamb. I suppose it’s because I’ve never had a big enough group who liked lamb, but why should I let that stop me?

The ultimate Mediterranean-style leg of lamb recipe! Leg of lamb covered in a rub of fresh garlic, Mediterranean spices, olive oil, and lemon juice. Roasted with potato wedges and onions.

Recipe Author: Suzy at The Mediterranean Dish
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The Ingredients

Nothing on the list was difficult to find, but the lamb was pricey because of the quantity. I’m used to buying 2 lamb chops at a time, so I had some sticker shock. I found a 4.72-pound leg for $8.49 per pound. It came out to $40.07 and must be the most I’ve ever spent on one piece of meat. I would have hyperventilated if I hadn’t noticed that filet mignon is $19.99 per pound. It made my leg of lamb look like a bargain!

The Process

This isn’t a quick dish, but it wasn’t too difficult. It took a total of 2 hours and 11 minutes from prep to table. The 1 hour prep time is mainly inactive — just waiting for the lamb to come up to room temperature. I spent about 20 minutes actively prepping at the same time. That included peeling, slicing, making the rub, and trimming the lamb.

Trimming the lamb was new, so I hit up YouTube for a lamb trimming demo. In a nutshell, it’s just removing the white membrane that covers the meat, much as you do with the silver skin on pork tenderloin. It wasn’t difficult at all, and I had my leg of lamb trimmed in under 7 minutes using a freshly sharpened paring knife.

I took the author’s advice and served my lamb over a bed of Lebanese Rice with Vermicelli. It’s a lot of carbs, but wow! Was it delicious!

Hungry PinnerPin, Cook, Eat, Review

Hungry PinnerPin, Cook, Eat, Review

The Ingredients

The Process

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The Process

Update 12/27/17

The Ingredients

The Process

A Personal Note About Turmeric

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The Process

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