Lamb Chops with Parmesan Crusts and Sweet Tomato Sauce

My mom has made this dish for years and it's one of the first recipes I made sure to copy into my own cookbook before I got married. David's turning thirty this month and this is the meal he asked for for his birthday dinner. I sometimes you this recipe with chicken instead, and also make the tomato sauce on its own and put it over pasta. It's a great dish your family is sure to love.

Lamb Chops:

4 eggs, lightly beaten

12 lamb chops

1 cup Parmesan cheese

1 bunch fresh thyme (or 2 tablespoons dried)

salt and freshly ground black pepper

3 tablespoons olive oil

1 recipe Sweet Tomato Sauce

Sweet Tomato Sauce:

1 large onion

8 fresh ripe tomatoes (or canned plum tomatoes, drained)

1/4 cup extra virgin olive oil

3 cloves garlic, minced

Sweet Tomato Sauce:

Finely mince the onion. Coarsely chop the tomatoes.

Heat a medium skillet on medium heat. Add olive oil. When oil is hot, add minced onion and cook until translucent, about 4-5 minutes. Add the garlic and cook for another minute. Add the coarsely chopped tomatoes and reduce heat. Simmer for 45 minutes until sauce thickens a little.

(makes about 2 cups)

Pork Chops:

Place the beaten eggs in a mixing bowl. Add the lamb chops and coat with egg.

Place the Parmesan in a shallow bowl. Dip each chop into the cheese, coating both sides.

Sprinkle both sides of chops with salt, pepper, and thyme.

Place chops in fridge for a couple of hours to let crust set (a step I sometimes skip if I don't have time). Remove from fridge for about an hour before cooking.

Heat a large skillet, then add the olive oil to cover the bottom of the pan.

Cook chops until Parmesan crusts are golden then turn over to fry the other side, 2-3 minutes per side. The inside will be light pink and juicy.

To serve, spoon 2 or 3 tablespoons of Sweet Tomato Sauce in the center of each plate. Arrange 2 or 3 chops per person decoratively on top of sauce.

(serves 4-6)

Hot Chocolate Sauce

I have become a chocoholic. I always liked it but ever since my pregnancy with Sophia it has become an unhealthy obsession. The absolute best fix for a chocolate attack is this recipe, which was also a favorite of the Kennedys. I put it over vanilla ice cream or, if I'm feeling like a guilty pleasure, a warm brownie with ice cream and this hot chocolate sauce on top. MMMMMMMM. (I usually make a double recipe and keep it in the fridge.)

2 ounces dark bittersweet eating chocolate, grated (I use Lindt 70% cocoa just broken up)

4 tablespoons butter

1/4 cup unsweetened cocoa

1/2 cup sugar

1/2 cup heavy cream

1 teaspoon flavoring: vanilla, brandy, or liquid coffee (I use vanilla)

Melt the grated chocolate with the butter over low heat, stirring occasionally.

Add the cocoa and sugar and stir vigorously until blended.

Stir in the cream then stir in the flavoring.

This sauce can be made in advance and reheated over low heat until it bubbles slightly before serving. Any leftovers can be stored in the fridge.

(makes about 1 cup)

Grilled Chicken on Rosemary Skewers

I love grilling, chicken, and rosemary, so this dish found its way on our table all the time this summer. I don't like peppers so I make mine with just tomatoes and onions, but use whatever vegetables you like. I serve this with brown rice or couscous and it makes for a light refreshing meal you wont have to loosen your pants after. (When it's too cold to grill I make this inside on the stove.)

Marinade:

1/2 cup extra virgin olive oil

1/4 cup fresh lemon juice

2 cloves garlic, minced

1 tablespoon fresh sage, minced (or dried)

1 tablespoon fresh oregano, minced (or dried)

1 tablespoon fresh thyme, minced (or dried)

1/4 cup minced chives

2 teaspoons salt

1 teaspoon fresh ground black pepper

Chicken and Veggies:

2-2 1/2 pounds boneless skinless chicken

1 red bell pepper

1 yellow bell pepper

1 green bell pepper

1 medium yellow onion, cut into 6 wedges

6 large cherry tomatoes

12 medium mushrooms, stems removed

Skewers:

8 washed, sturdy rosemary branches about 8-10 inches long

Several Hours Before Serving:

In a large glass bowl, mix together the marinade ingredients. Reserve.

Cut the chicken pieces into 1 1/2 inch chunks and toss into the marinade.

Core, seed, and chop the peppers into 1 1/2 inch pieces and add to the marinade along with the mushroom caps, onion wedges, and cherry tomatoes. Stir this mixture to make sure that the chicken is covered and the veggies have all been coated with the marinade. Cover and refrigerate for several hours,

Prepare the skewers by trimming one end into a sharp point and soaking them in water for about an hour before grilling.

Grilling:

Preheat the grill to medium-high heat. Drain the chicken and vegetables in a colander, reserving the marinade to use as a basting sauce.

For easy "skewering," take a sharp pointed tool like a metal skewer and pre-pierce each piece of chicken and veggie.

French Onion Soup

Perfect for a snowy winter's night.

3 Tbsp butter

4 large yellow onions, thinly sliced

Kosher salt and pepper (I use regular)

2 1/2 Tbsp cream sherry

4 cups beef stock

4 cups chicken stock

6 sprigs thyme, tied in a bundle

12-16 slices baguette, 1/4 inch thick, toasted

3/4 cup grated Gruyere cheese.

In a soup pot over medium-low heat, melt the butter. Add the onions and cook until softened but not browned, about 15 minutes. Season with salt and pepper. Continue to cook until onions begin to caramelize, about 10 minutes more.

Add the sherry, beef and chicken stocks, and thyme. Reduce heat to low and simmer, partially covered, for another 20-30 minutes. Taste and adjust seasoning with salt and pepper as desired.

Preheat the broiler. Ladle the soup into individual bowls. Place two slices of bread on top of each bowl and sprinkle liberally and evenly with the cheese. Slide under broiler until the cheese is bubbly and lightly browned, 3-4 minutes. ENJOY!

(serves about 6-8)

Hummus

The best traditional hummus recipe I have found. It's a wonderful appetizer and a great accompaniment for a luncheon. (I'm not planning any "luncheons" anytime soon with a 3 month old =) but if I were this would make the menu. Quick and easy.

1 can (15 ounces) chickpeas

2 tablespoons fresh lemon juice

1/2 cup tahini

1/4 cup chopped yellow onion

3 cloves garlic, chopped

2 teaspoons extra-virgin olive oil

2 teaspoons ground cumin

1/8 teaspoon ground red pepper

1/2 teaspoon salt

Chopped fresh parsley (optional)

Drain the chickpeas, reserving 1/4-1/2 cup of the liquid.

Combine the chickpeas, lemon juice, tahini, onion, garlic, oil, cumin, pepper, and salt in a blender or food processor. Puree until smooth, adding chickpea liquid if needed to thin the puree.

Refrigerate for 3-4 hours before serving to blend the flavors. (I usually can't wait that long=) Garnish with parsley, if using. (I usually make a double batch.)

Rosemary-Chickpea Dip

This is a great twist to regular hummus and is delicious. Try it in a pita, on flat bread, or as a dip with cucumber. Anyway you serve it it will be a hit. (This makes a great lunch for a busy mom on the go too!)

2 teaspoons olive oil

1 cup chopped green onions

2 (15 1/2 ounce) cans chickpeas (garbanzo beans), rinsed and drained

1 1/2 teaspoons chopped fresh rosemary

2 tablespoons fresh lemon juice

1/4 cup fat-free, low-sodium vegetable broth

Heat oil in a large nonstick skillet over medium-high heat. Add onions; saute 3 minutes or until tender. Add beans; saute 1 minute. Place bean mixture and remaining ingredients in a food processor; process until smooth. Place bean mixture in bowl.

(makes 1 1/2 cups)

Mom's Oatmeal Chocolate Chip Cookies

My mom has made these chocolate chip cookies ever since I can remember and they are my favorite cookie (and I am picky). They're healthier than many varieties so if you want a cookie, but don't want all the empty calories, give this one a try. I can't wait to recreate with my daughter the memories I made with my mom while baking these cookies.

3/4 cup butter

3 cups firmly packed brown sugar

8 eggs

1 tablespoon vanilla

2 1/2 cups whole wheat flour

1/2 cup wheat germ

1 tablespoon baking soda

1/2 teaspoon baking powder

7 1/2 cups Quaker Oats

2 packages semi-sweet chocolate chips (I like Ghirardelli)

Preheat oven to 350 degrees.

Beat together butter and sugar until light and fluffy; blend in eggs and vanilla.

Add combined flour, soda and baking powder.. Stir in oats and chocolate.

Drop dough onto a greased cookie sheet and bake for 15 to 17 minutes or until lightly browned.