Here’s a Roast Duck recipe that I would highly recommend. It’s very easy to prepare and the taste is out of this world. I stuff the duck with a wonderful array of aromatic flavors that completely permeates the breast from the inside out when it marinates and bakes and I Salt the outside with Kosher and Smoked Paprika, leaving you with an irresistible taste and an unforgettable experience.
This Garlic Crusted Rack of Lamb is really amazing. The “ooh and ah” effect is perfect and the taste of each bite is absolutely delicious. In my opinion, this recipe should go down in history as one of everyone’s holiday favorites because it’s simply that good. You really couldn’t ask for a better tasting Rack of Lamb.
I’ve designed this recipe with the best of two worlds, combining both the Garlic and Rosemary recipe with a Honey Dijon Mustard Glaze with a hint of Horseradish. This way you’ve through and through flavor that penetrates the lamb after the sear as it roasts in the oven. Believe it or not, total prep and cook time only takes 15 to 20 minutes tops!
Sear with butter over medium heat for approximately 2 minutes on each side of the rack of lamb. Add and brush the Honey Dijon Mustard marinade mix on the top of the lamb meat, then add the Garlic and Rosemary leaves. Bake at 450 degrees f. for 10 minutes and serve.
Absolutely the best Sweet Potato Casserole I have ever had, I swear! And if that’s not enough of a selling point, I’m talking about Butter, Sugar, Cinnamon, Marshmallows and an awesome Walnut Crisp Crunch on top.
I’ve mixed the ideas of several different recipes to develop this dish. I love the traditional way my Grandmother always made it; sliced with toasted marshmallows over the top. But, I also love the Southern style with a Walnut Apple pie style crisp or with Pecans if you prefer. Either way is delicious!
Sugar Butter Sauce
1 stick Butter, melted
1/2 Cup Brown Sugar
1/2 tsp Nutmeg, ground
1 tsp Cinnamon, ground
3/4 tsp Salt
1 tbsp Vanilla
1 Cup Dark Brown Sugar
1/3 Cup Flour
1/4 Cup Melted Unsalted Butter
1/2 Teaspoon Sea Salt
1 Cup Chopped Pecans
2 cups Marshmallows, small
Bake Sliced Sweet Potatoes in the Melted Sugar Butter Sauce, covered, for 1 hour at 350 degrees f. Mix The topping ingredients, minus the Marshmallows, in a bowl and add it with the Marshmallows to the top of the cooked Sweet Potatoes. Cook uncovered for 30 more minutes at 350 degrees f.