Pan Seared Lamb Loin Chops with Chimichurri

I love experimenting in the kitchen, especially with foods I don’t normally make. The best part is when the meal comes out so delicious that you can’t wait to make it again and share the recipe!

That’s what happened with this dish! I didn’t think I was a fan of lamb. Come to find out these Lamb Loin Chops changed my mind. The more I thought about it it’s the leg of lamb I’m not crazy about but these lamb cops were amazing! They are really quick to make and the chimichurri is made ahead of time so once you are ready to cook it goes super fast.

I bought these on sale to try, since my Mom loves lamb chops. They did not disappoint!! Give this recipe a try if you are a lamb chop lover, hey, even if you aren’t!!

Pan Seared Lamb Loin Chips with Chimichurri


1/2 C & 1T olive oil
2 bunches cilantro, stems removed
1 bunch flat leaf parsley, stems removed
5 mint leaves
3 garlic cloves
1 small red onion
2 limes, juiced
1 1/2 T red wine vinegar
1 t onion powder
1 t garlic powder
1/2 t Salt
1/2 t Pepper
Sprinkle: Red Pepper Flakes

8-10 lamb loin chops, bone-in, 1 inch thick
1/2 T olive oil

Directions: Add all chimichurri ingredients to a food processor. Pulse until finely processed. Refrigerate at least 1 hour, this is so the flavors can come together.

Add lamb chops with few tablespoons of the chimichurri to a bowl or disposable pan and coat well making sure all of the lamb is covered. The chops should marinate at least 4 hours but can marinate overnight.

Once you are ready to cook the lamb chops take out and let rest a room temperature for 30 minutes.

Heat a large saute pan on high heat. Once pan is heated, add in the olive oil and let heat 1 minute. Next add in the lamb chops. (Depending on the size of your pan you may need to do this step in batches.)

Let the lamb chops cook and form a crust about 4-6 minutes on one side, then flip and cook another 4-6 minutes. Sear for a minute on the fat side as well. You are looking for an internal temperature of 145°, for medium rare. That’s the way I make my chops. (Note: For medium cook to 160° and for well done cook to 170°, lamb should not be eaten rare.)

Remove from pan and let rest a few minutes before enjoying. To serve drizzle with a little bit of the chimichurri.

Notes: The chimichurri may become coagulated. If it does let it sit out for a few minutes and add few drizzles of extra virgin olive oil and mix. If it becomes coagulated on the meat, that’s ok, hitting the hot pan will take care of that.



Simple Ground Beef Taco Salad

It’s no secret how much I love tacos.  I could eat them every single day!  I like to change it up with a quick taco salad every once in a while.  There is a lot of veggies and nutrients in a taco salad.  You can literally put any salad item you like into this.

This one I make is fairly traditional and simple. Take a look!

Simple Ground Beef Taco Salad

Servings: 2 Taco Salads

12 oz lean ground beef
2 T taco seasoning (reduce sodium)
1/2 cup-3/4 corn, cooked
1/2 cup-3/4 black beans, drained
1/2 cup tomatoes, diced
1/2 cup red onion, diced
1 avocado, diced
1/2 cup, shredded cheddar cheese
8 cups lettuce, chopped
4 T cilantro, chopped

Sour cream:
1/2 Cup lite sour cream
1 lime, juiced
1/2 T extra virgin olive oil
2 t chili powder
1 t cayenne pepper
1 t garlic powder
1 t onion powder
1 t salt
1 t pepper

Directions:  In a medium bowl add in the sour cream, olive oil and lime juice and mix well.  Season the sour cream with seasonings above. Stir and set aside.

In a medium saute pan add in the ground beef, break up the meat as it’s cooking.  Season with the taco seasoning and completely brown the meat and cook through. (Note: If you aren’t using a lean beef, you may want to drain the fat prior to adding the taco seasoning, or drain on paper towel once cooked.)

For the corn and black beans you can put in  the salad warm, room temp or cold.  It’s really a preference.  Personally I warm the corn and black beans up slightly.

To assemble the taco salad, add 1/2 chopped lettuce to a bowl (4 cups), then top about 5-6 oz of ground beef, right in the middle.  Next add the rest of the toppings, black beans, corn, red onion, tomatoes, cheese, avocado and cilantro.

Top with a few dollops of your sour cream and serve!  I like to mix mine up so I get a little of everything with each bite.

Note: My taco bowl shown doesn’t have cilantro as I was out of it! I put in the recipe because I love it and I think everything Mexican food related should have it! 🙂 Also, you can easily substitute your favorite protein. Or add more beans for a vegetarian option.  There is no rules!


Shrimp Tacos with Creamy Jalapeño Slaw

This recipe for these shrimp tacos couldn’t be any simpler!!  I love using shrimp as my protein because they cook so quick!  The good thing with this dish is you can make the slaw the night before.  Once ready to eat just cook up the shrimp and heat up the tortillas and you are ready to go! This is definitely a healthier taco!! Super delicious and full of flavor.

Shrimp Tacos with Creamy Jalapeño Slaw

8-10 oz coleslaw mix
3-4 T lite mayonnaise
1 T extra virgin olive oil
2 green onions, chopped
2 Jalapeño peppers, diced (seeds removed, leave some seeds for spicier taste)
2 t salt
2 t pepper

16-20 medium shrimp, cleaned & deveined
1 t salt
1 t pepper
2 t chili powder
1/2 cayenne pepper, optional
1 T olive oil
4-6 soft tortillas

Directions: In a medium bowl mix together all slaw ingredients.  Add more mayo if needed. I prefer a less creamy slaw (watching my figure lol.) Add more salt and pepper to taste.  Once done, cover and chill in the refrigerator for at least 1 hour.


Fully season the shrimp with salt, pepper, chili powder and cayenne. Heat a medium sauté pan on medium high heat.  Once heated, add in olive oil and let heat for 1 minute.  Add in shrimp and cook 2-3 minutes before flipping.

Shrimp cook very fast and are cooked when they are no longer opaque and are light pink in color. Once the shrimp is cooked, remove from the pan.

Warm up the tortillas before assembling.

To assemble add 3-5 shrimp to tortilla and top with a heaping spoonful of slaw and serve. The amount of shrimp and tortillas will depend no only on size of shrimp but how many shrimp you put in each taco.

Note: Normally ALL my tacos have cheese, however, seafood and cheese don’t really go. You don’t even miss the cheese with this slaw but if you want to add cheese you definitely can.



Soy & Brown Sugar Chicken Thighs

These chicken thighs are full of so many different flavors.  They come out perfectly in the oven and if you cook the thighs with skin on, the skin will get super crispy and delicious.  Chicken thighs are super tender and juicy which is one of the main reason I make them often.  They do have more fat vs the regular chicken breast but the flavors are on point!

When I was in culinary school, my instructors said one of the most over cooked proteins was chicken. Especially chicken breasts.  They don’t have a lot of fat and if they are overcooked, there isn’t much turning back. Chickens thighs you have a little more wiggle room.

These thighs are delicious.  You can marinade the thighs if you want for more flavor but you don’t have too.  Either way they come out delicious.

Soy & Brown Sugar Chicken Thighs

6-8 chicken thighs, skin on
1/2 cup light brown sugar
2 T Dijon mustard
3 T olive oil
2 T lite soy sauce
5 garlic cloves, minced
1 T lime juice
1/2 T chili powder
1/2 T paprika
2 t cumin
2 t garlic powder
2 t onion powder

Directions: Preheat oven 400.  In a medium bowl add in all above ingredients besides chicken.  Set aside for 30 minutes to enhance flavors.

On a large baking sheet cover with foil and then with parchment paper.  Lay out the chicken thighs. Brush the sauce over the chicken evenly.  Place in the oven for 35-40 minutes depending on the size of the thighs.  Chicken should read 165 on instant read thermometer. Remove from oven when done and let rest a few minutes before serving.

Note: If you want to marinade the thighs, reserve some of the sauce to brush on the chicken, take the rest of the sauce and add to a shallow dish with the chicken and marinade 4 hours or overnight.  Before baking brush with reserved sauce and enjoy.


Blue Cheese Crusted Filet Mignon

I love a good Filet Mignon!!  Having a tender piece of meat with a blue cheese crust is one of my favorite thing.  The first time I actually had it was a an upscale steak house.  It wasn’t soon after that I was attempting to make at home!  I was so surprised how it came out just like the restaurant. It’s not the healthiest, so I don’t make it often.

If you don’t love blue cheese like I do, you can definitely use a different cheeses. Parmesan or Romano cheese work wonderful too!

Blue Cheese Crusted Filet Mignon


1 stick salted butter, softened
1/4 cup + 2 T breadcrumbs, Italian seasoned
4 T crumbled blue cheese
1/2 T Extra virgin olive oil
2 t Italian seasoning
2 t garlic powder
2 t onion powder
1 t pepper
1 t garlic, finely minced or grated

4-6 Filet Mignon, 6 oz each
Kosher salt
1 T olive oil

Direction: In a medium bowl add stick of butter and smash down.  Sprinkle in the breadcrumbs and add in the seasoning (Italian Seasoning, garlic powder, onion powder and pepper.)

Next add in the garlic and blue cheese and mix together well. Make sure everything is fully incorporated.

Spread out plastic wrap and add the butter mixture into the middle. Fold over the plastic wrap and shape the butter into a thicker log.  Wrap tightly and place in the refrigerator for a few hours till it hardens.  Note: this butter will last 7-10 days in the refrigerator.

For the steak, season the meat generously with salt and pepper.  Heat a medium large skillet/cast iron to high heat.  Next add in the oil.  Sear the meat on both sides.  You will want to cook according to your taste.  I like mine medium rare, so I would cook it 3-4 minutes on each side depending on the thickness of the filet.

After the steaks are seared add them to a broiler safe dish/pan.  Slice the butter into about 1/2 inch discs. (Thicker if you want a thicker crust) Top the steaks with the butter, you may need 2 depending on the sides of the filets.

Place the steaks in the oven on broil for about 3-4 minutes. Watch the steaks and make sure the crust is nice and golden brown.  Too long and the crust will completely melt.  ( It will still be delicious, but not a crust)

Remove from the oven and let rest a few minutes before serving.  Serve with a nice baked potato.  Enjoy!




Prosciutto Wrapped Asparagus Bundles

I love prosciutto! Any way I can possibly add to a dish I will do! This is a very easy but fancier side dish!

This side dish has a nice “WOW” factor. These little asparagus bundles are wrapped with salty crisp prosciutto! Yum!

Prosciutto Wrapped Asparagus

1 lb asparagus
6-8 slices prosciutto
1 T olive oil
2 t salt
2 t pepper
2 t garlic powder
2 t onion powder

Directions: Preheat oven 400.  Chop the bottom 2 inches off the asparagus.  Bundle 5-6 stalks of asparagus together and wrap with a slice of prosciutto. (You can make the bundles bigger or smaller)

Drizzle the bundles with olive oil and season with the salt, pepper, garlic and onion powder. Bake in the oven for about 12-18 minutes. (Time depends on the temp of the oven and also how you like the asparagus cooked) If you prefer the asparagus to be cruncher, cook for about 12-13 minutes, if you prefer it softer cook 17-18 minutes.  By this time the prosciutto will be crispy! Enjoy!