Grilled Lamb Chops with Pesto

Grilled Lamb Chops

Easy Grilled Lamb Chops with Pesto

I say these Grilled lamb Chops are easy to make because Lamb Chop recipes are simple and incredibly delicious, to boot.  I’m telling you, if you’re a steak fan, a rack of lamb, prepared properly, will blow your mind.  I, for one, now understand why there are so many historical stories about sacrificial lambs.  Okay, I might not get the whole religion part but I get that giving up and slaughtering your own lamb truly is a sacrifice, if you’re not gettin’ any!  I mean, COME ON!  Lamb Chops are sooo tasty.

Grilled Lamb Chops

The Secret to Grilled Lamb Chops

When you’re preparing Grilled Lamb Chops, all you need to do is clean them up a bit.  That means, trim the fat and remove the Silver Skin from the meat.  This will keep them lean and less chewy to eat.  If you want to get super fancy, you can French the bones as well but unless you’re serving the president, or someone that thinks they’re royalty, it really isn’t necessary.  Plus, sucking the fat off the bones is one of the best things about eating Lamb Chops, so don’t deprive yourself of that.  Go a head and let heart disease settle on in and enjoy yourself, for crying out loud.

Now, after you’ve cleaned the rack, you can Salt and Pepper and grill as is or cut it into Lamb Chop portions before you grill.  Either way it will turn out the same, so it’s entirely up to you.  You’re going to need a good Pesto and you can either buy it premade or you can try my recipe.  I’ve listed the ingredients down below with a separate video tutorial but if you want to see the original post for that, CLICK HERE.

These Grilled Lamb Chops are great with the Pesto alone but if you’d like to have something to dip them in, you might want to look into my Tzatziki Sauce Recipe.  It has a nice Greek Yogurt base that you’re going to love.

Grilled Lamb Chops with Pesto Ingredients:

1 Rack of Lamb
2 tbsp of Pesto
Kosher Salt and Pepper to taste

Pesto Recipe
3 cups Basil Leaves, freshly packed
1/2 cup Almonds
1/2 cup Parmesan cheese, grated
3 Garlic Cloves
1/2 tsp Salt
1/4 tsp Black Pepper, ground
1/2 cup Olive oil
1 tsp Lemon Juice, (optional)

Be sure to watch both the Pesto and Grilled Lamb Chops video tutorials and I’ll show you just how easy these recipes are to make.

 

 

 

 

 

 

How to make Pasta – Ravioli Sheets, Fettuccine and Angel Hair Pasta

How to make Pasta

 

How to Make Pasta Tutorial

I’ve been wanting to show you how to make pasta for quite some time now.  Mostly because I have yet to see a real good video tutorial that shows you, step by step, exactly how to do it.  So I put together this “fool proof” recipe that will teach you how to make the dough, understand it’s texture and know for sure when it is ready.  Once you understand this concept, you will make great pasta.  With out it, you will fail and most likely end up frustrated or, worse, possibly end up hating the whole procedure altogether  But the fact is, fresh pasta tastes 10 times better than dehydrated and once you see how easy this is you’ll never go back.

Another great thing about this recipe and the way I show you how to make pasta is that you can freeze the noodles in bunch’s or the dough in bulk.  And if you want to defeat the purpose of making fresh pasta, in the first place, you can hang the noodles out on a rack and let them dry, if you want, when they’re done.

My How to make Pasta video

This, “How to make Pasta” video recipe will show you how to make Ravioli or Lasagna Noodle sheets first, then Fettuccine and Angel Hair Pasta.  If you’re interested in some of my sauce recipes for these noodles check out my Alfredo Sauce(Olive Garden’s), Lobster Ravioli Sauce and my Alfredo and Cheese Sauce.

How to make Pasta Ingredients:

2 cups flour
3 eggs
1 tsp olive oil
1 pinch Salt

Add a few drops of water, to the dough, as needed and knead the dough for 5 to 8 minutes before rolling it out into sheets and cutting out the noodles.  The pasta only needs to be cooked for a few minutes in seasoned boiling water before serving.  But be sure to watch my video, How to make Pasta – Ravioli Sheets, Fettuccine and Angel Hair Pasta, so that you will understand exactly what to do.

Garlic Parmesan Chicken

Garlic Parmesan Chicken

The Best Garlic Parmesan Chicken Recipe

This Garlic Parmesan Chicken recipe is very simple and delicious.  It can be made with white or dark meat, breaded or bare, pan fried or baked.  It’s entirely up to you.  This recipe is even good over wings and chicken legs if you’re just looking for a side dish.  The point is, Garlic Parmesan Chicken is so versatile it can practically be done anyway you want to cook it.  I even use these exact same ingredients over Brussels Sprouts, it’s that good.

Garlic Parmesan Chicken

The way I like Garlic Parmesan Chicken

My personal favorite way to cook this recipe is with chicken thigh meat cut into small pieces.  In fact, that’s how I like my Chicken Fettuccine Alfredo.  Cooking the chicken this way just adds so much more depth to the pasta and sauce.  So I highly recommend you add your Garlic Parmesan Chicken to your favorite noodles.  You can check out my Alfredo recipe HERE if you’d like.  Of course when I say “my” I mean The Olive Gardens! 😉

If you’re interested in other chicken recipes be sure to check out my Jamaican Jerk Chicken and my Blackened Chicken Alfredo or look over this Chicken Recipes Playlist for more options.

Garlic Parmesan Chicken Ingredients:

2 Boneless Chicken Breasts
2 tbsp Olive Oil
6 Garlic Cloves, chopped
1/4 cup Fresh Parsley, chopped
1/2 cup Parmesan Cheese, grated
2 tbsp Salted Butter (optional)
Kosher Salt and Pepper to taste

The instructions in my Garlic Parmesan Chicken video recipe tutorial is very easy to follow.  However, I don’t use any butter in the cooking, though it’s clearly in the ingredients as an option.  I do this for health reasons.  For me the Olive Oil is enough but the added butter does make this dish taste even better.  So consider adding it if it’s something you would normally do to make your Garlic Parmesan Chicken perfect.