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COMFORT FOOD RECIPES FOR WINTER


RECIPE ARCHIVES
BREAKFAST~LUNCH RECIPES
DINNER RECIPES
DESSERT RECIPES

*** Prior to the various Holidays we will add a new recipe daily. So, stop by often. ***

Yes it's still Winter, however we are bringing to you some great recipes for the coming of the Easter Holidays, and Spring Time!



recipe Dinner Recipe: Grilled Lamb Chops

Servings: 4-6
The Pioneer Woman ~ Step by Step

Take your Easter dinner outdoors! These lamb chops are seasoned with a garlic-and-herb marinade before hitting the grill.
Recipe by: Josh Miller

    Ingredients:
  • 2 lb. lamb rib or loin chops
  • 2 tsp. salt
  • 1 tsp. ground black pepper
  • 1/2 cup chopped fresh parsley
  • 1 Tbsp. chopped fresh oregano
  • 1/2 cup plus 2 tbsp. olive oil
  • 2 garlic cloves, grated
  • 2 tsp. lemon zest
  • 1 Tbsp. fresh lemon juice
  • 2 tsp. honey
  • 1/4 tsp. red chile flakes
  • 1 cup chopped mixed olives

  • Preparation Instructions:
  • Add lamb chops to a resealable plastic bag. Season with salt and pepper; set aside.
  • In a medium bowl, stir together parsley, oregano, 1/2 cup olive oil, garlic, lemon zest, salt, pepper, honey, and chile flakes. Reserve 2 tablespoons of the marinade in a small bowl. Pour the remaining marinade over the lamb. Seal the bag, and gently massage the marinade into the lamb chops. Refrigerate at least one hour or overnight. Add the olives to the remaining unused marinade; stir in the remaining 2 tablespoons olive oil; cover and refrigerate until ready to serve.
  • Remove the lamb and olive mixture from the refrigerator 30 minutes before grilling. Meanwhile, pre-heat the grill to medium-high heat, 400° to 450°. Oil the grill grates well. Remove the lamb chops from the marinade and scrape off any excess marinade. Discard the remaining marinade.
  • Grill the lamb chops uncovered until grill marks appear, 3 to 4 minutes for rib chops, or 4 to 5 minutes for loin chops. Turn the chops, and grill until an instant-read thermometer inserted in the meat registers 135°, 3 to 4 minutes for rib chops, or 4 to 5 minutes for loin chops. Cover cooked lamb chops with foil, and let rest 5 minutes.
  • Stir the olive mixture to recombine the ingredients; spoon over the lamb just before serving.


recipe Breakfast Recipe: Sausage Gravy Breakfast Lasagna
Servings: 8-10
Food Network ~ Step by Step

Layers of sausage gravy, cheese and noodles work so magically together, you'll wonder why you never ate lasagna for breakfast before.
Recipe by: Food Network
    Ingredients:
  • Kosher salt and freshly ground black pepper
  • 8 ounces lasagna noodles (about 12)
  • 3 tablespoons olive oil, plus more for tossing and greasing the baking dish
  • 2 pounds bulk breakfast sausage, thawed
  • 1 bunch scallions, whites cut into 1/2-inch pieces and greens thinly sliced
  • 1/2 cup all-purpose flour
  • 4 cups whole milk
  • 1/2 teaspoon freshly grated nutmeg
  • 2 cups shredded low-fat mozzarella cheese
  • 8 ounces white Cheddar, shredded
  • 1/2 cup grated Parmesan
  • Two 10-ounce packages frozen chopped spinach, thawed and excess liquid squeezed out
  • 1/4 cup fresh parsley leaves, chopped

  • Preparation Instructions:
  • Bring a large pot of salted water to a boil. Add the noodles, and cook according to the package directions. Strain into a colander, and toss with some oil. Drape the noodles over and around the side of the colander to cool.
  • Meanwhile, heat 3 tablespoons oil in a large nonstick skillet over medium-high heat. Add the sausage and scallion whites, and cook, stirring and breaking the meat up into bite-size pieces (not crumbs), until the sausage is browned and cooked through, about 8 minutes. Sprinkle the flour over the cooked sausage, and stir until it is completely absorbed. Add 2 cups milk, and stir until it starts to thicken. Stir in the remaining 2 cups milk, bring to a simmer and stir until the sauce is thick enough to coat the back of a spoon, about 2 minutes. Stir in 2 teaspoons salt, 1 1/2 teaspoons pepper and the nutmeg. Remove the sauce from the heat, and let cool.
  • Mix together the mozzarella, Cheddar and Parmesan in a medium bowl.
  • Oil a 9- by 13-inch baking dish. Spread about 4 tablespoons of the sauce (without big pieces of sausage) over the bottom. Arrange 4 slightly overlapping noodles to fully cover the bottom of the dish. Spread 1/3 of the remaining sauce over the noodles. Spread 1/2 the spinach in an even layer. Sprinkle with about 1/3 of the scallion greens, 1/4 teaspoon salt, a few grinds of pepper and 1/3 of the cheese mixture. Continue layering with 4 more noodles, 1/2 of the remaining sauce, the remaining spinach, 1/2 of the remaining scallion greens, 1/4 teaspoon salt, a few grinds of pepper and 1/2 of the remaining cheese. Finish the lasagna with the remaining noodles, sauce and cheese. Cover the top with plastic wrap, and refrigerate overnight. Do the same with the remaining scallion greens.
  • Preheat the oven to 350 degrees F. Remove the plastic wrap from the baking dish, and cover with foil. Bake until the cheese is melted and bubbly, about 45 minutes. Uncover the dish, and continue to bake until the lasagna is slightly browned, 10 to 15 minutes. Top with the remaining scallions, the parsley and a sprinkle of black pepper. Let sit for at least 15 minutes, then slice and serve.
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HOLIDAY TRADITIONS


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The MountainGnome Outdoors has put together Holiday Traditions that have been brought to America by our ancestors in England, Germany, France, Italy, Ireland, Poland, Russia, China, and so many other Countries throughout the world, who sought freedom and prosperity!

You will find cultural variations on Christmas, New Year's, Thanksgiving, and other holidays, relating to traditions, stories, foods, events, games for the kiddies, and more. You will also find the origins to these various traditions.

*** Please feel free to email us information on your special traditions. We will be happy to add them to our site. ***
We hope you enjoy exploring the Holiday Traditions site.
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