Entrees

Mini BBQ meat loaves

• Cooking spray
• 8 ounces mild turkey Italian sausage, casings removed
• 8 ounces 90% lean ground sirloin
• ¼ teaspoon Hickory Balsamic Vinegar
• ½ cup grated carrot
• ¼ cup thinly sliced green onions
• ¼ cup panko (Japanese breadcrumbs).
• ½ teaspoon ground black pepper
• 1 egg lightly beaten
• 1/3 cup low sodium barbecue sauce.

1. Coat 8 muffin cups with cooking spray. Combine sausage, sirloin, carrot, Hickory Balsamic Vinegar, green onions, panko, black pepper, and egg in a large bowl, stirring just until combined.

2. Divide sausage mixture evenly among prepared cups. Make a (1/2 inch –deep) indentation in the center of each meat loaf. Top each meat loaf with about 2 teaspoons barbecue sauce.

3. Bake at 350* for 15 to 20 minutes or until a thermometer inserted in the center registers 160*.

Serves four

A Toast to All Things adaption from Cooking Light

1. Heat Sage & Onion or Butter Olive Oil in a large skillet over medium heat. Add onion cook 2 to 3 minutes or until softened.

2. Cook asparagus with 1 tbsp. Lemon Pepper Olive Oil in separate skillet until slightly brown; add salt and lemon pepper. Remove from heat.

3. In skillet with onions add potatoes, salt and pepper to potatoes. Cook 10 to 12 minutes, stirring occasionally, until tender and slightly brown. (You may need to add a little more oil).

4. Stir in ham, asparagus and Cajun seasoning. Cook 2 to 3 minutes.

5. Sprinkle parsley and serve with sour cream

Makes 4 to 5 servings

This goes well with a fresh fruit dish and banana bread.

A Toast to All Things adaption from Heritage Kitchen.

1. Combine beef, 2 ¼ teaspoons oil, Worcestershire, ½ teaspoon salt, and ½ teaspoon pepper in a bowl; mix with hands, divide into 4 portions, shaping each into a 4 inch patty.

2. Heat a skillet over medium –high heat. Add 1 tablespoon oil to pan. Add patties to pan; cook 3 minutes on each side. Remove patties from pan. Add remaining 1 tablespoon oil to pan; swirl to coat. Add onion and mushrooms to pan; cook 6 minutes or until mushrooms brown. Sprinkle with flour, remaining ¼ teaspoon of salt, and remaining ¼ teaspoon pepper; cook 2 minutes. Add stock to pan; cook 1 minute or until thickened and slightly reduced, stirring frequently. Return patties to pan and spoon onion mixture over patties. Sprinkle evenly with cheese, cover; cook 3 minutes or until cheese melts.

Serves 4

Serve theses cheesy patties with a simple spinach salad.

A Toast to All Things adaption from Cooking Light.

1. Preheat the oven to 500*. Season the hens all over with salt and pepper place on a rack in a roasting pan and roast 15 minutes.

2. Meanwhile whisk the Serrano Chili Honey Vinegar, lime juice, brown sugar, Blood Orange Olive Oil and 2 teaspoons salt in a measuring cup to dissolve the sugar. Set half of the mixture aside in a bowl for the salad.

3. Baste the hens with some of the remaining dressing, then rotate the pan and continue to cook until the hens are golden and a thermometer inserted into the thickest part of the thigh registers 160*, about 20 more minutes.

4. Meanwhile, peel and thinly slice the cantaloupe and shallot. Peel the cucumber, then halve lengthwise, seed and thinly slice. Toss the cantaloupe, shallot and cucumber with the reserved dressing.

5. Divide the salad among plates. Use kitchen shears to cut each hen in half and place one half of each plate. Drizzle the pan juices over the hens and salad.

Serves 4

A Toast to All Things adaption from the Food Network

Preheat 325* degrees

Add orange juice and next six ingredients in a sauce pan wish together and cook until all combined.

Place ham in roasting pan. Brush glaze over ham add pineapple slices, insert cloves in ham. Tent the ham with tin foil.

Bake at 325 on lower oven rack for 1 ½ hours or until meat thermometer inserted into thickest portion registers 140 * basting every 20 minutes with glaze. If needed pour ¼ cup of water in bottom of roasting to keep from burning.

Save rest of warm glaze to serve with ham.

A Toast to All Things adaption by Linda from Southern Living

Preheat broiler to high.

Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add onion, mushrooms, and garlic to pan; cook 7 minutes, stirring occasionally.

Add chicken stock, artichokes, salt, pepper, tomatoes, and pasta to pan, and bring to a boil. Stir to combine.

Cover; reduce heat and simmer 8 minutes or until pasta is tender. Dot pasta mixture evenly with ricotta and mozzarella cheese.

Place pan under broiler. Broil mixture 2 minutes or until cheese melts. Sprinkle evenly with basil.

Serve with crusty French bread. Serves 4

Preheat oven to 400*. Pulse 1 pound cauliflower florets in a food processor until finely chopped. Spread on a baking sheet bake at 400* for 40 minutes, stirring occasionally. Combine cauliflower, prepared risotto, cup panko breadcrumbs, chopped flat leaf parsley, salt, black pepper, shredded fontina cheese, and 1 large egg: shape into 8 (3 inch) patties. Heat 1 tablespoon lemon pepper olive oil in a large nonstick skillet over medium heat. Add 4 patties to pan; cook 3 minutes on each side. Remove from pan. Repeat procedure with 1 tablespoon oil and remaining 4 patties. Combine 2 tablespoons, mayonnaise, 1 tablespoon lemon juice, 2 teaspoons minced fresh chives, and 1 minced garlic clove. Serve with patties

Drizzle a little bit of honey ginger balsamic vinegar over patties. Serves 4.

Place corned beef brisket, fat side up, into a slow cooker; sprinkle with pickling spice.

Place whole cloves throughout the brisket. Add garlic, bay leaf, balsamic vinegar 2 cups water, or more water as needed to cover the brisket by at least 1 inch.

Cover and cook on low heat for 4-5 hours. Add carrots and potatoes to the slow cooker. Cover and cook on low heat for an additional 2-3 hours, or until tender.

Thinly slice the corned beef against the grain. Serve immediately with carrots , potatoes, cabbage. Garnish with parsley.

Heat 1 tablespoon oil in a cast iron skillet over medium high heat. Sprinkle steak with ¼ teaspoon salt and pepper. Place steak in pan; cook 4 minutes on each side or until desired degree of doneness. Remove from pan; let stand 10 minutes. Cut steak across the grain into thin slices; sprinkle with ¼ teaspoon salt.

Add remaining 1/1/2 teaspoons oil and onion to pan; cook 2 minutes, stirring constantly.

Heat rice according to package directions. Combine rice and 2 tablespoons sauce in a bowl; toss to combine. Divide rice evenly among cabbage leaves. Top evenly with steak and onions. Combine remaining 2 table spoons sauce and water in a small bowl, stirring with a whisk: drizzle evenly over wraps.

Serves 4; Serve with fresh lime wedges and fresh cilantro.

Finely chop 1 clove garlic. Combine ½ cup olive oil, mint and chopped garlic in large nonaluminum baking dish. Add sea bass: gently toss to coat. Cover and marinate in refrigerator up to 1 hour.

Meanwhile, combine mangos, tomatoes, onions and basil in large bowl. Cover and refrigerate until ready to serve. Process spinach, remaining 3 garlic cloves, pine nuts, remaining ½ cup olive oil and cheese in food processor until: set aside.

Remove sea bass from marinade, discarding marinade. Skewer sea bass, and then grill turning occasionally. 5 minutes or until sea bass flakes with a fork. Serve sea bass with pesto and mango salsa.

Set up a 2 layer bamboo steamer in a skillet and add enough water to reach the bottom rim: bring the water to a simmer. Or set up a 2 layer electric steamer according to the manufacturer’s instructions. Put the potatoes in the bottom tray foo the steamer and cook until just tender about 15 minutes.

Meanwhile, put the basil, hazelnuts, garlic and 2 tablespoons olive oil in a blender. Finely grate in the zest from half the lemon and squeeze in all of the juice. Add 3 to 4 Tablespoons water and puree. Season with salt and pepper. Transfer to bowl and stir in the yogurt.

After the potatoes have cooked 15 minutes, place the salmon in the top tray of the steamer. Season with salt and pepper and cook until the salmon is opaque, 6 To 8 minutes. Let the fish sit in the steamer off of the heat while you transfer the potatoes to a bowl and smash with the remaining 2 tablespoons olive oil and the pecorino: season with salt and pepper.

Remove the salmon and top with the pesto and more basil.

Serve with the potatoes and lemon wedges.

Serves 4.

Your favorite hot dogs, ½ cup your favorite barbecue sauce, ½ teaspoon hickory balsamic vinegar.

Mix together and brush with, hickory balsamic vinegar.

Grill hot dogs until lightly brown. Serve on toasted buns with coleslaw and more sauce.

Your Favorite hot dogs

Jalapeno balsamic vinegar

Chili with beans

Shredded cheddar cheese

Crushed Fritos

Chopped onions

Brush dogs with the jalapeno vinegar, grill until done

Serve on crusty bun.

Your favorite hot dogs

½ cup chopped pineapple

1 tbsp. lime juice

1 tbsp. diced red onion, red bell pepper and scallion

¼ tsp cayenne,

¼ tsp. Salt

¼ tsp. black pepper Black pepper

Brush hot dogs with mango & passionfruit Balsamic vinegar

Grill hot dogs until brown

Serve on grilled buns with the pineapple salsa

Your favorite hot dogs or Brats

1 diced onion

1/4pound chopped cooked bacon

1 cup white beans

½ cup ketchup

½ cup water

1 tablespoon brown sugar

1 tablespoon mustard

1 tablespoon Modena 25 star dark balsamic vinegar

Simmer until thick

Serve on toasted buns.

Print this Recipe

Rinse and pat dry the chicken breast halves. Sprinkle both sides with salt and black pepper to taste

Spread on a place ¼ cup flour. Coat chicken on both sides, pressing to make sure the tenderloins, the thin strips of meat on the undersides of the breasts, adhere. Shake off any excess flour.

Heat 1 ½ tbsp. unsalted butter in a heavy 10 to 12 inch skillet over medium-high heat until fragrant and nut-brown. Add 1 ½ tbsp. Chilean Franoio Olive Oil. Swirl the butter and oil together. Arrange the chicken tenderloin side down in the skillet and sauté for exactly 4 minutes, keeping the fat as hot as possible without letting it burn. Using tongs turn the chicken and cook until the flesh feels firm to the touch and milky juices appear around the tenderloins, 3 to 5 minutes more.

Keep warm in the oven at 200 degrees F

Remove all but 1 tbsp. of the fat in the skillet, heat over medium heat, and add 3 to 4 tbsp. minced shallots or scallions, 1 heaping tbsp. hone, Pinch of ground allspice

Cook, stirring until the shallots are wilted, 1 to 2 minutes. Increase the heat to high and add, 1 cup chicken stock, 1 tbsp. fresh lemon juice

Boil, scraping the bottom of the skillet with a wooden spoon, until reduces to about ½ cup. Add ¼ cup heavy cream

Boil until sauce is slightly thickened, about a minute. Add 1 tbsp. 25 Star Balsamic Vinegar and Salt and pepper to taste

Return to a boil, then spoon sauce over the chicken and serve immediately.

Melt butter olive oil in a large saucepan over low heat: stir in onion and leeks. Cover and cook 20 minutes. Stir in potato, cover and cook15 minutes. Stir in broth salt and pepper: bring to a boil. Reduce heat, and summer 30 minutes or until potato is tender. Remove from heat and cool slightly

Process soup in batches in a blender until smooth, stopping to scrape down sides: return to saucepan and cook over medium heat until thoroughly heated. Serve with desired toppings.

REMOVE FROM HEAT AND RESERVE MARINADE.

PREHEAT OVEN TO 375.

ON A SHEET PAN LINED WITH FOIL, TOSS WINGS WITH OIL AND SEASON WITH 1 TSP. KOSHER SALT AND LACK POEPPER. BAKE FOR 20 MINUTES. OR UNTIL WINS ARE COOKED THROUGH. TRANSFER WITNGS TO A LARGE BOWL. POUR MARINADE OVER AND TOSS TO COAT. LET COOL 30 MINUTES. TOSS AGAIN AND REFRIGERATE FOR AT LEAST 6 HRS. OR OVERNIGHT.

PREHEAT GRILL TO MEDIUM HIGH GRILL WINGS ABOUT 5 MINUTES ON EACH SIDE UNTIL HOT AND CHARRED. BRUSHING WITH ANY MARINADE REMAINING IN THE BOWL TRANSFER TO PLATE AND FINISH WITH REMAINING FRESH LIME JUICE AND CHIVES.

Combine the walnuts and next 7 ingredients in a food processor and pulse 6 to 7 times until crumbly but not over blended.

Spread the walnut mixture evenly on the lettuce leaves which serve as taco shell. Top with chopped avocado, tomatoes, chile, cheese, cilantro sea salt and freshly squeezed lime juice.

COMBINE CABBAGE, 1 TEASPOON LIME JUICE, ½ TEASPOON SUGAR, AND ¼ TEASPOON SALT; TOSS WELL TO COMBINE. SET ASIDE AT ROOM TEMPERATURE FOR 15 MINUTES.

PREPARE RICE NOODLES ACCORDING TO PACKAGE DIRECTIONS. DRAIN AND RINSE WITH COLD WATER; DRAIN.

TOSS STEAK WITH ½ TEASPOON SUGAR. HEAT A LARGE SKILLET OVER HIGH HEAT ADD OIL; SWIRL TO COAT. ADD STEAK TO PAN; COOK 2 MINUTES. TURN STEAK OVER; COOK AND ADDITIONAL 30 SECONDS OR JUST UNTIL BROWNED. REMOVE FROM PAN; KEEP WARM.

ADD ½ CUP WATER TO PAN, SCRAPING PAN TO LOOSEN BROWNED BITS. ADD CURRY PASTE AND COCONUT MILK. STIRRING WELL TO COMBINE; BRING TOA SIMMER. REDUCE HEAT TO LOW; SIMMER FOR 5 MINUTES. STIR IN REMAINING 2 TEASPOONS LIME JUICE, REMAINING 1 TEASPOON SUGAR, AND ½ TEASPOON SALT.

ARRANGE ABOUT 1 CUP NOODLES IN EACH OF 4 BNOWLS; DIVIDE STEAK EVENLY OVER SERVING. LADLE ABOUT ½ CUP BROTH OVER EACH SERVING; TOP EACH WITH A ½ CUP CABBAGE MIXTURE. SPRINKLE REMAINING ¼ TEASPOON SALT EVELY OVER SERVINGS. SERVE WITH LIME WEDGES.

COMBINE FIRST 3 INGREDIENTS IN A SMALL BOWL.

COMBINE OIL, JUICE, AND SALT IN A MEDIUM BOWL. ADD GREENS AND FARRO; TOSS TO COAT. ARRANGE GREENS MIXTURE IN A SHALLOW BOWL; TOP WITH POMEGRANATE, ALMONDS, AND RICOTTA MIXTURE.

Combine remaining 1/8 teaspoon salt, garlic salt and next 5 ingredients (through all spice) in a small bowl. Rub oil evenly over chicken; sprinkle evenly with spice mixture.

Heat a grill pan over medium high heat. Coat pan with cooking spray. Arrange chicken on pan;

Grill 5 minutes on each side or until done. Remove chicken from pan. Let stand 5 minutes. Cut across the grain into thin slices. Serve with mango sauce. Serve with RED BEANS AND RICE.

PREHEAT GRILL TO HIGH. ONCE HEATED, BRUSH GRATE LIGHTLY WITH OIL. SEASON THE STEAK WITH SALT AND PEPPER TO TASTE. GRILL THE STEAK UNTIL SLIGHTLY CHARRED AND CRISP AND A THERMOMETER INSERTED HORIZONTALLY INTO THE MEAT REGISTERS 130 DEGREES FOR MEDIUM RARE. 7-8 MINUTES PER SIDE. SET ON A CUTTING BOARD TO REST FOR 10 MINUTES BEFORE SLICING.

WHISK THE OLIVE OIL, ½ TSP. SALT AND THE VINEGAR TOGETHER IN A BOWL. TOSS WITH PEPPER AND ONION. SQUEESE LEMON ON DICED AVOCADOS AND GENTLY FOLD IN THE AVOCADOS AND CILANTRO. SLICE THE STEAK AGAINST THE GRAIN, DIVIDE AMONG PLATES OVER ROMAINE, TOP WITH THE PEPPER AND AVOCADOS. SERVE WITH HEATED GRILLIN BEANS.

ADD GRATED CHEDDAR CHEESE AND DOLOP OF SOUR CREAM.

your liking) corn and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer for 60 minutes until the liquid has reduced by about half and the chili has thickened. Add the pepper flakes and simmer for another 10 minutes. Ladle the chili into serving bowls. In small bowls serve chopped avocado, cilantro, sour cream. Mexican style chips.

• One 7lb Boston Butt or Pork Roast
• 1 jar of Peach Melba BBQ Sauce
• Banana Peppers
• Onions
• Rolls

Place pork and Peach Melba BBQ Sauce in slow cooker for 5-6 hours until pork shreds. Remove juice and shred pork. Season totaste and place shredded pork back in slow cooker turned off to keep warm. Place juice in refrigerator until the fat moves to the top of the juice. Remove fat and warm juice to place on top of sliders. Top roll with pork, onion, banana peppers and juice.

• 1 (14.1 oz.) pkg. refrigerated piecrusts
• 2 Tbsp. 1 oz. salted butter
• 2 cups thinly sliced spring onions
• 1 bunch fresh asparagus trimmed and cut into 1 inch pieces.
• 2 tsp. kosher salt, divided
• ¾ tsp. black pepper, divided
• 1 Tbsp. of sage & onion olive oil
• 1 cup heavy cream
• 8 eggs
• 2 Tbsp. thinly sliced chives
• 2 Tbsp. chopped flat-leaf parsley
• 1/8 tsp. ground nutmeg
• ¾ ground nutmeg
• ¾ cup crumbled feta cheese, divided.

1. Preheat oven to 425*F. Unroll piecrusts: stack on a lightly floured surface. Roll stacked piecrusts into 1 12 inch circle fit piecrust into a 19 inch deep dish, lightly greased tart pan with removable bottom, and press into fluted edges. Trim off excess piecrust along edges. Gently brush sage & onion oil on pie crust and edges. Line piecrust with aluminum foil or parchment paper, and fill to rim with pie weights or dried beans. Place pan on a baking sheet. Bake in a preheated oven 14 minutes. Remove weights and foil, and bake until golden brown 10 to 12 minutes. Reduce oven temperature to 350*F. Cool piecrust completely on baking sheet on a wire rack, about15 minutes.
2. Meanwhile, melt butter in a medium skillet over medium –high. Add onions, and cook, stirring occasionally, until tender and lightly browned, about 10 minutes. Stir in asparagus: sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Remove from heat, and cool 5 minutes.
3. Whisk together cream, eggs, chives, parsley, nutmeg, and remaining 1 ½ teaspoon of salt and ½ teaspoon pepper.
4. Place half of onion mixture (about 1 ½ cups) over feta, repeat layers once, and sprinkle top with remaining ¼ cup feta
5. Bake in preheated oven until set, about 1 hour. Cool on baking sheet on a wire rack 20 minutes before serving.
6. Serves 6

A Toast to All Things adaption from Southern living

• 2 tablespoons grated lemon zest
• ½ cup lemon juice
• 3 tablespoons packed light brown sugar
• 1/3 cup of buttermilk
• 12 skin on chicken drumsticks
• Kosher salt and black pepper
• 2 cups panko breadcrumbs
• 1 tablespoon chopped fresh thyme
• Pinch of cayenne pepper
• ¼ cup mayonnaise
• 1 teaspoon of Sage & Onion Olive Oil
• Olive oil cooking spray

1. Mix 1 tablespoon lemon zest and the lemon juice in a large bowl. Add 1 cup water and the sugar and whisk to dissolve, then whisk in the buttermilk and sage & onion olive oil. Pierce the drumsticks several times with a fork and season with salt and pepper. Toss in the marinade, cover and refrigerate 4 hours or overnight.
2. Preheat the oven to 400*. Bring the chicken to room temperature. Put the panko bread crumbs, thyme, the remaining 1 tablespoon lemon zest, the cayenne, 1 teaspoon salt, and black pepper to taste in a large resalable plastic ag and shake to mix. Put the mayonnaise in a bowl.
3. Set a rack that has been sprayed with cooking spray. on a baking sheet
4. Remove the drumsticks from the marinade, dip in the mayonnaise then drop into the bag and shake to coat; transfer to the rack.
5. Mist the chicken with cooking spray. Bake until golden, About 40 minutes

A Toast to All Things adaption from Southern living

• 2 ½ cups very thinly sliced green cabbage
• 1 tablespoon fresh lime juice, divided
• 2 teaspoon sugar, divided
• 1 teaspoon kosher salt, divided
• 8 ounces uncooked flat brown rice noodles (pad Thai noodles, such as (Annie Chun)
• ¼ cup of chopped peanuts
• 8 ounces top sirloin steak, trimmed and thinly sliced
• 1 ½ teaspoons Roasted Chili Infused Olive Oil
• ½ cup water
• 2 tablespoons red curry paste (such as Thai Kitchen)
• 1 (13.5 ounce) can light coconut milk
• 4 lime wedges

1. Combine cabbage, 1 teaspoon lime juice, ½ teaspoon sugar, and ¼ teaspoon salt; toss well to combine. Set aside at room temperature for 15 minutes.
2. Prepare rice noodles according to package directions. Drain and rinse with cold water; drain again.
3. Toss steak with ½ teaspoon sugar. Heat a large skillet over high heat adds oil; swirl to coat. Add steak to pan; cook 2 minutes. Turn steak over; Cook and additional 30 seconds or just until browned. Remove from pan; keep warm.
4. Add ½ cup water to pan, scraping pan to loosen browned bits. Add curry paste and coconut milk. Stirring well to combine; bring to a simmer. Reduce heat to low; simmer for 5 minutes. Stir in remaining 2 teaspoon salt.
5. Arrange about 1 cup noodles in each of 4 bowls; divide steak evenly over serving. Ladle about ½ cup broth over each serving; top each with ½ cup cabbage mixture. Sprinkle remaining ¼ teaspoon salt evenly over servings.
6. Serve with lime wedges (chopped peanuts if desired).
7. Serves 4

A Toast to All Things adaption by Linda from Southern Living

• 6 ounces bulk sweet Italian sausage
• 1 tablespoon of Garlic Olive Oil
• ½ cup shallots
• 1 tablespoon minced garlic
• ¼ teaspoon crushed red pepper
• ½ tsp. of fresh chopped Italian oregano
• 4 cups unsalted chicken stock
• 1 ½ cups prepared risotto
• 1 cup chopped spinach
• ¼ teaspoon kosher salt
• 1 ounce shaved parmesan cheese (1/4 cup)

1. Divide and shape Italian sausage in 26 balls (about 1 teaspoon each).
2. Heat Dutch oven over medium heat. Add 1 tablespoon of garlic olive oil swirl. Add ½ cup minced shallots, 1 tablespoon of minced garlic and ¼ teaspoon crushed red pepper, oregano sauté 5 minutes.
3. Add 4 cups unsalted chicken stock: bring to a boil. Add sausage and 1/1/2 cups prepared risotto; reduce heat, and simmer 5 minutes. Stir in 1 cup chopped spinach and ¼ teaspoon kosher salt; cook 2 minutes.
4. Divide among 4 bowl top with 1 ounce shaved parmesan cheese and a slice of Lemon.
5. Serves 4. Serve with crusty French bread

A Toast to All Things adaption by Linda from Cooking Light

• 2 Tbsp. Sage & Onion Olive Oil or 3 tbsp. of Butter Olive Oil
• 3 large Yukon gold or red potatoes cut into ½ cubes
• 2 cups thinly sliced onion
• 2 cups of fully cooked ham cubes
• 1 lb. fresh asparagus cut into 1-inch
• 1 tbsp. Lemon Pepper Olive Oil
• 1 tsp. lemon pepper
• 2 tsps. Cajun or creole seasoning
• Salt and pepper to taste
• Sour cream
• 2 tbsp. fresh chopped parsley

1. Heat Sage & Onion or Butter Olive Oil in a large skillet over medium heat. Add onion cook 2 to 3 minutes or until softened.
2. Cook asparagus with 1 tbsp. of Lemon Pepper Olive Oil in separate skillet until slightly brown add salt and lemon pepper Remove from heat.
3. In skillet with onions Add potatoes add a little more salt and pepper to potatoes. Cook 10 to 12 minutes, stirring occasionally, until tender and slightly brown. (You may need to add a little more oil).
4. Stir in ham, asparagus and Cajun seasoning. Cook 2 to 3 minutes.
5. Sprinkle parsley and serve with sour cream
6. Makes 4 to 5 servings. This goes well with a fresh fruit dish and banana bread.

A Toast to All Things adaption by Linda

• 2 (1 ½ to 1 ¾ lb.) racks of lamb, bones frenched
• Fine sea salt
• Freshly ground black pepper
• ½ cup hazelnuts, finely chopped
• 2 small garlic cloves pressed
• 2 tsp. minced fresh mint leaves
• 1 tsp. each minced fresh oregano and rosemary leaves
• 4 tbsp. Extra Virgin Olive Oil, divided. (Use Sage & Onion or Herbs De Provence)
• 1 teaspoon of Honey Ginger Balsamic Vinegar

1. Trim lamb racks of excess fat: brush balsamic vinegar each side of rack of lamb season as desired the sea salt and pepper and let stand 15 to 30 minutes.
2. Stir together hazelnuts and next four ingredients: set aside. Position a reach in oven to 400*.
3. Cook lamb in 2 tbsp. of olive oil in a large skillet over high heat. 2 minutes on each side or until browned. Remove from heat.
4. Brush meaty sides of lamb racks evenly with remaining oil; cover with hazelnut mixture. Arrange lamb, crusted side up, on a rimmed baking sheet. Bake for 20minutes or until a thermometer inserted into thickest portion registers 125* (rare) or desired degree of doneness.
5. Remove lamb from oven to a cutting board. Cover loosely with aluminum foil: let stand 3 to 5 minutes. Cut between bones into chops, and serve. (place a few sprigs of rosemary and mint around the platter)
6. Serves 4

A Toast to All Things adaption by Linda