Ah Cyber Monday. Much better than Black Friday if you ask me. First of all, no lines, no brainer. Second, I can do all my shopping while working on the bajillion other things I have on my to-do list. Not to mention, I am finally feeling a little recovered from all my Turkey Day gluttoness. December is host to so many parties, which includes tons of eating and drinking, and welp, come January, yikes says the scale. I rounded up a few tips for staying skinny during the holidays last year, but I also like to include some healthy recipes throughout the holidays, that still taste festive like this arugula salad with grilled chicken and pomegranate.
This weekend I made these insane lamb lollipops with the help of my friends over at HEB. This month their #PrimoPicks are all about Italy. They sent me some black truffle salt and I was super excited to use it. I thought popcorn, because heck yeah truffled popcorn. Potatoes were an obvious choice, and why they snuck their way into this recipe. But ultimately I wanted something savory and worthy of the truffles. Enter lamb. It was the perfect choice! Not something I always make, but not hard to get either.
For this recipe, I used:
3lb rack of lamb
1lb red potatoes
2 cups chopped brussels sprouts
1 cup diced mushrooms
3 tablespoons minced garlic
2 tablespoons olive oil
2 sprigs fresh rosemary or about 1 tablespoon of leaves
1 tablespoon truffle salt, divided
Begin by preheating the oven to 360 degrees.
Wash and chop the brussels sprouts and red potatoes. Depending on the potatoes, quarter or eighth them. Slice the brussels sprouts about 1/4 inch thick. Slice mushrooms similarly. Toss vegetables together with minced garlic, rosemary and olive oil. Place into a large baking dish.
For lamb, place rack on top of vegetables and sprinkle with half a tablespoon of truffle salt on each side.
Bake for about 30 minutes or until cooked through.
Once lamb is cooked thoroughly, slice into lollipops and remove tough meat from bone with a knife. Cut off any excess fat.
I spent some time this weekend cooking up a few new dishes for you. This Parmesan risotto has been on my mind for a few days and I am so excited to share it with you!
So creamy and delicious! Not to mention filling!
For this recipe, you’ll need:
2 cups arborio rice
2 (14 oz) cans of chicken broth
2 cups fresh spinach
3/4 cup finely grated Parmesan reggiano… Get the good stuff y’all. It totally makes a difference in this recipe.
2 tablespoons of butter
2 tablespoons of minced garlic
1 ounce fresh squeezed lemon juice
2 teaspoons of kosher salt
1 lb fresh shrimp
Then add the chicken broth. Stirring frequently until all broth is absorbed.
Add the grated Parmesan. Stir until melted and well blended.
Add the lemon juice and give everything another whirl.
Add the fresh spinach and peeled shrimp. Cook until shrimp are nice and pink and spinach is wilted. Add salt.
Now you are ready eat! I love this meal because:
A) it’s an entire meal in one pot!
B) it’s rich and filling without being overbearing
C) even though its simple to make, everyone will be totally impressed!