Friday, January 30, 2015

Lamb Sloppy Joe Potato Skins

  1. 4 medium Russet (or any other baking) potatoes, scrubbed well
  2. 2 tablespoons vegetable oil (or canola oil, or better yet, bacon drips)
  3. ½ lb (225gr) lean ground beef
  4. 3 garlic cloves, minced
  5. ¼ cup ketchup
  6. ¼ cup BBQ sauce
  7. 2 teaspoons Worcestershire sauce
  8. ½ teaspoon salt
  9. ½ teaspoon ground black pepper
  10. 1/8 teaspoon red cayenne pepper
  11. ¼ tsp chili powder
  12. 1 cup shredded mozzarella cheese
  13. Instructions
  14. 1. Preheat the oven to 400°F (200°C). Pierce the potatoes with a fork in a few places and bake them until fork tender, about 40 minutes. Cool the potatoes until they are safe to handle, about 30 minutes. Cut the potatoes in half lengthwise. Scoop out about 70% of potato, leaving about ¼ inch of flesh on the skin to keep the potato skins sturdy. (This step can be done a day in advance.)
  15. 2. Brush some vegetable oil (I used bacon drips) on both inside and outside of the potato skins. Place them on baking sheet lined with foil, or silicone mat, cut side down. Bake for 10 minutes, then turn them and bake another 10 minutes to crisp up.
  16. 3. In a large skillet, brown the ground beef with minced garlic over medium high heat, breaking the meat as it cooks. Meanwhile, in a medium bowl, whisk together ketchup, BBQ sauce, Worcestershire sauce, salt, black pepper, cayenne pepper and chili powder. Pour the sauce over the meat and add ¼ cup of water. Reduce the heat to low and simmer for 10-15 minutes. If needed, add more water for sloppier filling.
  17. 4. Divide half of the cheese between 8 potato skins, and then divide the sloppy joes filling into the potato skins. Top with the remaining cheese and bake for 10-15 minutes.

Friday, January 23, 2015

Mushroom Asiago Rabbit

1 lb boneless skinless rabbit strips
salt and pepper
½ cup all-purpose flour
4 Tbsp unsalted butter
1 lb sliced mushrooms
½ tsp salt
3 cloves garlic, minced
½ cup dry white wine or chicken broth
¾ cup low-sodium chicken broth
3 sprigs fresh thyme or ¾ tsp dried thyme leaves
½ cup heavy cream
½ cup shredded Asiago cheese
Parmesan cheese for sprinkling

Cover the rabbit pieces with a sheet of plastic wrap and pound with a meat mallet or the bottom of a small skillet until all of the pieces are about ¼" thick. Lightly season each cutlet on both sides with salt and pepper and dredge in flour, shaking off any excess.
Place a large skillet over medium-high heat and melt about 2 Tbsp unsalted butter. Add as many cutlets as will fit comfortably into the skillet, but be sure not to overcrowd the pan. Sauté for about 5 minutes until golden brown on the first side, then flip and cook for 1 additional minute. Remove the rabbit from the skillet to a plate and cover lightly with foil. Repeat with remaining rabbit strips, removing and covering when cooked.
Add remaining butter to the skillet along with the mushrooms and ½ tsp salt. Cook for 10 minutes, stirring occasionally, until the mushrooms are golden brown and become softened. Add garlic and cook for an additional 2 minutes.
Pour white wine (or ½ cup chicken broth) into the skillet and stir to scrape up anything that is sticking to the bottom of the pan. Once the wine has nearly all evaporated, add ¾ cup chicken broth and thyme. Bring the mixture to a boil, reduce heat to medium and cook for 10–15 minutes at a rapid simmer until the liquid is reduced by half.
Reduce heat to medium-low and stir in heavy cream. Sprinkle the Asiago cheese over the top of the sauce and stir constantly until the cheese melts. Nestle the rabbit strips back into the skillet and allow it to simmer in the sauce just until  heated through and the sauce has slightly thickened. Sprinkle with a bit of Parmesan cheese and serve right away, either all by itself, or spooned over pasta or mashed potatoes. Enjoy!

Friday, January 16, 2015

Creamy Lamb Burrito Casserole

1 lb ground lamb
1 small onion, chopped
1 (1 1/4 ounce) package taco seasoning
6 large flour tortillas
1 (16 ounce) can re fried beans
 3 cups shredded sharp cheddar cheese
1 (10 3/4 ounce) can cream of mushroom soup
4 ounces sour cream
Salsa if desired to spice it up

Directions:
Brown ground lamb and onion.
Add taco seasoning and stir in re fried beans.
Mix soup and sour cream in a separate bowl.
Spread 1/2 sour cream mixture in the bottom of a casserole dish.
Tear up 3 tortillas and spread over sour cream mixture.
Put 1/2 the meat/bean mixture over that.
Add a layer of cheese.
Repeat the layers.
Sprinkle cheese over the top and bake, uncovered, at 350°F for 20-30 minutes.

Friday, January 9, 2015

Slow Cooker Honey Garlic Rabbit

1.5# boneless rabbit strips
⅓ cup honey
1 cup ketchup
2 tbsp soy sauce
4 large cloves of garlic, minced

Place rabbit strips in the slow cooker insert
In a mixing bowl, whisk together the honey, ketchup, soy sauce and garlic
Pour over the rabbit and place the lid on the insert
cook on low 6-7 hours and high 3-4 hours or until rabbit is done

Friday, January 2, 2015

Pepperjack Lamb Meatloaf

1 egg
1 c bread crumbs
1/4 cup chopped onion
1/2 to 1 teaspoon salt
1/2 teaspoon pepper
1-1/2 pounds lean ground lamb
1 cup (4 ounces) pepper Jack cheese, divided
1 cup salsa, optional

Directions
In a large bowl, combine the egg, bread crumbs, onion, salt and pepper. Crumble lamb over mixture and mix well. Press half of the meat mixture onto the bottom and halfway up the sides of a greased 8-in. x 4-in. loaf pan. Sprinkle 3/4 cup cheese over meat to within 1/2 in. of sides. Pat remaining meat mixture over cheese.
Bake, uncovered, at 350° for 50-55 minutes or until meat is no longer pink and a meat thermometer reads 160°. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before slicing. Serve with salsa if desired. Makes 6 servings.