Friday, June 28, 2013

Lamb Cannelloni with Walnut Parmesan Sauce

12 dry cannelloni shells
1 T olive oil
1/2 medium onion, diced
1 tsp chopped garlic
1 T fresh chopped rosemary or 1 tsp dry
1/2 lb ground lamb
2 T chopped parsley or 1.5 tsp dry
salt and pepper to taste
1 egg
1/4 cup bread crumbs

Sauce:
2 tbsp butter
1 cup heavy cream
2 tsp chopped parsley
2 T parmesan cheese
2 tsp finely chopped walnuts (preferably toasted)

Cook cannelloni in boiling water until al dente. Drain and rinse with cold water and set aside. FILLING: Heat oil in skillet. Add onion, garlic, rosemary and lamb. Cook until lamb is medium done. Add parsley, salt and pepper and let cook slightly. Add egg and puree in food processor. Place approximately 1 heaping Tbsp. into cannelloni shells. Place in baking dish.
SAUCE: Bring ingredients to a boil and pour over cannelloni shells. Top with bread crumbs Bake, covered, for about 15 minutes, just until hot.

Friday, June 21, 2013

Garlic Pesto Rabbit with Tomato Cream Penne

1/2 bottle of Lawrys Herb and Garlic Marinade
2 large spoonfuls of pesto
1# boneless rabbit strips

Cut rabbit into one inch strips, then make slits into meat. Pour Lawrys marinade and pesto over rabbit. Marinate over night.

Sauce:
8 ounces penne pasta
2 T of olive oil
3 cloves of garlic
2 spoonfuls of pesto
 1/2 cup of chicken broth
 8 ounces of tomato sauce
1 cup of half and half

Boil water and cook pasta according to directions, set aside.
Meanwhile, pour rabbit, marinade and all, into skillet and cook fully (the marinade will evaporate/cook down)
In another skillet, heat olive oil, saute garlic. Add pesto. Simmer in chicken broth until half has cooked down. Add tomato sauce, then add cream. Simmer for 5 minutes. Toss pasta in. Add flour if it needs to be thickened. Place rabbit mixture on top.

Monday, June 17, 2013

Satin Angora does

Ladue's Silverado and GrCH Somerhill Saraid girls.   Chocolate agouti, chocolate
and chestnut.  The chocolate agouti is for sale.  Check the sale page above. 

Friday, June 14, 2013

Berry-glazed Lambchops

1/2 cup berry jam or jelly
2 1/2 T mustard, prepared, coarse
6 lamb rib chops

Combine jam and 2 1/2 tablespoons mustard in small bowl. Taste and add more mustard if desired. Place lamb chops on broiler rack. Brush lightly with glaze. Broil until browned, about 5 minutes. Turn and brush other side with glaze. Broil to desired degree of doneness.

Wednesday, June 12, 2013

Tuesday, June 11, 2013

8 week old Satin Angora baby does

chocolate tort doe


Chocolate tort doe and red doe.
By  Somerhill Cimmaron out of Somerhill Moulin Rouge

Friday, June 7, 2013

Buffalo Rabbit Meatballs


1 pound rabbit meat, ground
1/2 small onion, grated
2 cloves garlic, grated
1/2 cup parsley, chopped
Salt and freshly ground black pepper
Extra-virgin olive oil, for drizzling
2 tablespoons butter
1/2 cup hot sauce (such as Frank’s)
3 scallions, green and white parts thinly sliced
Store-bought, good quality bleu cheese dressing for dipping
A couple of handfuls celery sticks
A couple of handfuls carrot sticks

 
Preheat oven to 400ºF.
In a large mixing bowl, combine the ground rabbit with the onion, garlic and parsley, and season with salt and freshly ground black pepper. Flatten out the meat in the bowl and score it into four portions using the side of your hand. Shape each portion into four balls – you should have sixteen meatballs in total.
Arrange the meatballs on a nonstick sheet pan and drizzle them with olive oil. Place in the oven and bake until the meatballs are cooked through and golden brown, about 10-12 minutes.
While the meatballs are baking, melt the butter in a large skillet over medium heat. Add the hot sauce and whisk to combine. Toss the baked meatballs in the hot sauce to coat.
Transfer the meatballs to a serving platter and spike each one with a toothpick or serving fork. Place the bleu cheese dressing in a small serving bowl and garnish with scallions. Serve the meatballs with the bleu cheese dressing, celery and carrot sticks alongside. Buffalo Chicken Meatballs
Makes 16 meatballs
Ingredients:
1/4 small red onion, minced
3 gloves garlic, minced
1 egg white
1/4 cup Parmesan cheese, grated
1/4 cup panko bread crumbs ( replace with crushed pork rinds for lower carb)
1 tablespoon dried parsley
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon dried dill
1/4 teaspoon dried basil
1/4 teaspoon pepper
1 pound 99% fat-free ground chicken breast
4 ounces block Feta cheese, cut into 24 ½-inch cubes (will have 6 leftover cubes)
4 tablespoons butter
1 cup buffalo wing sauceBuffalo Chicken Meatballs
Makes 16 meatballs
Ingredients:
1/4 small red onion, minced
3 gloves garlic, minced
1 egg white
1/4 cup Parmesan cheese, grated
1/4 cup panko bread crumbs ( replace with crushed pork rinds for lower carb)
1 tablespoon dried parsley
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon dried dill
1/4 teaspoon dried basil
1/4 teaspoon pepper
1 pound 99% fat-free ground chicken breast
4 ounces block Feta cheese, cut into 24 ½-inch cubes (will have 6 leftover cubes)
4 tablespoons butter
1 cup buffalo wing sauceBuffalo Chicken Meatballs
Makes 16 meatballs
Ingredients:
1/4 small red onion, minced
3 gloves garlic, minced
1 egg white
1/4 cup Parmesan cheese, grated
1/4 cup panko bread crumbs ( replace with crushed pork rinds for lower carb)
1 tablespoon dried parsley
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon dried dill
1/4 teaspoon dried basil
1/4 teaspoon pepper
1 pound 99% fat-free ground chicken breast
4 ounces block Feta cheese, cut into 24 ½-inch cubes (will have 6 leftover cubes)
4 tablespoons butter
1 cup buffalo wing sauce

Directions:
Preheat oven to 400°F. Add red onion, garlic, egg white, Parmesan cheese, bread crumbs and seasonings to a large bowl then stir with a fork to combine. Add ground chicken then mix until combined – do not overmix or meatballs will be tough. Divide chicken mixture into quarters, then each quarter into 4 balls. Press a cube of Feta into the center of each ball then close mixture around cheese to seal. Place meatballs onto a buttered cooling rack set on top of a baking sheet, then bake for 20 minutes.Melt butter in a large skillet over medium heat then add buffalo wing sauce and stir to combine. Add cooked meatballs to skillet then use a spoon to coat in sauce. Place a lid on top and turn heat to low to keep warm.

Tuesday, June 4, 2013

Our little wild friend

Unlike Annette's "Pip", this one does not eat out of our hands.  But it does seem to be interested in us, and stays quite close to the house.  I had to shoo it out of the driveway so I could drive up it last night, and it stayed right in the yard watching me.  I walked within 8 feet of it before it hopped away.

Monday, June 3, 2013

Lambs, lambs, lambs


They are just now turning 2 months, and getting bigger and bigger!