Cayden and Tim Come to DiNnEr!

Barton and I invited Tim and Cayden over to dinner the other night... and I think they BOTH enjoyed it.  "Spiced Lamb Chops on Sauteed Peppers and Onions with Garlic and Mint Couscous." This recipe is again from Rachel Ray's 365: No Repeats. This recipe was absolutely delicious. The vegetables were cooked perfectly and the warm tomatoes really added a punch of flavor. The pork chops were cooked medium rare, and probably could have used more spice, depending on your own likes. Try it out:

8 Lamb Loin Chops

1 TSP ground cumin

1 TSP ground coriander

1 TSP sweet paprika

4 TBSP extra-virgin olive oil

2 Green Bell Peppers, cored, seeded and cut into bite-sized pieces

1 Large Yellow Onion, cut into 1-inch cubes

1 Cup Grape Tomatoes

1/2 C fresh flat-leaf parsley, chopped

3 Garlic Cloves, minced

1 1/2 C chicken broth

Box of Couscous

5 or 6 sprigs fresh mint

3 TBSP Pine Nuts

Put the chops between 2 pieces of plastic wrap and slap each chop with the palm of your hand to flatten. Season the chops on both sides with salt and pepper. Combine the cumin, coriander and paprika and sprinkle evenly over the chops (both sides). Let sit for 15 minutes. 


Heat a large skillet over medium-high heat and add 2 TBSP extra-virgin olive oil. When the oil is hot add the peppers and onions.  Cook for 5 minutes. Season with salt and pepper as desired. Add the tomatoes. Continue to cook until their skins begin to burst. Add half of the parsley to the skillet and toss. Transfer vegetables to a plat and cover loosely.


Place a TBSP of extra-virgin olive oil in a small pot for couscous. Heat the oil over medium heat and add the garlic. Saute for 1 minute. Add the chicken stock and bring to a boil. Pour in the couscous and remove from the heat. Cover the pot. Let stand 5 minutes.


Place a TBSP of extra-virgin olive oil into the skillet. Add the lamb chops and sear for 2-3 minutes on each side for medium rare.


After the chops are cooked to your liking, arrange the chops on top of the vegetables.


Fluff the couscous with a fork and stir in the fresh mint, the remaining parsley and the pine nuts. Served along side the pork and vegetables. 


Enjoy.

AND FOR DESSERT! "Milk Chocolate Mousse" This was such an easy and rewarding dessert. I used whipped cream and a touch of cinnamon like recommended and went back for more whipped cream. :-) One suggestion I have is, do NOT forget to buy the whipping cream needed for the actual mousse. I did... and although it did not ruin the final outcome... it was an unneeded stress at the brink of finishing an amazing meal. Chocolate Mousse is one of my favorite desserts. This was my first time making it, if I had known it was this easy, I would have been doing it every night for the past 7 years.... YIKES! I presented it in a wine glass because I thought bowls would not be 'elegant' enough. The wine glass worked very well. This recipe is from Hannaford's Fresh Magazine. ENJOY!


14 oz milk chocolate; chopped
3 egg yolks
3/4 C whole milk
1/2 tsp vanilla extract
1 C chilled whipping cream


Whipped cream and cinnamon for garnish (optional)


Melt milk chocolate in the top of a double boiler. Stir frequently until melted. Remove chocolate from heat and stir until smooth. Cool slightly


Whisk egg yolks in a medium bowl. Bring milk to a simmer in a saucepan. Slowly pour hot milk into egg yolks. Whisk constantly so the mixture will not curdle. Return mixture to saucepan. Stir with a wooden spoon over low heat until custard thickens enough to coat the back of the spoon. 10 minutes or so. (DO NOT BOIL) Remove pan from heat. Whisk in melted chocolate and vanilla. Let cool at room temperature for 10 minutes. Refrigerate for 40 minutes until slightly thickened.


Using an electric mixer, on medium high, beat cream in a medium bowl until soft peaks form. Gently fold cream into chocolate mixture until thoroughly combined. Divide mousse into dishes. Garnish if desired.