Caramel Pumpkin Blondies (with Chocolate and Pecans)

One word... Delicious!  It's that time of year for pumpkin goodies and this little morsel won't let you down!  I wish I had  eaten this fresh out of the oven with vanilla ice cream.  That would have been perfection.  Whipped cream is a pretty tasty accompaniment too!

Pumpkin Blondies (with Chocolate and Pecans)

Ingredients:
For the Blondies-
3/4 cup butter, softened
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 cup pumpkin puree
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 3/4 cup all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt

For the Filling-
1/2 cup chopped walnuts
1/4 cup semi sweet chocolate chips
1 – 14 oz. package caramels, unwrapped
1/4 cup heavy cream

Directions:
Preheat oven to 350 degrees. Lightly grease 9×13 pan with non stick cooking spray and set aside.

In large bowl, cream butter and sugar until light and fluffy. Stir in eggs, vanilla and pumpkin until combined. Slowly incorporate remaining ingredients into batter. Scrape sides and mix again briefly to ensure a smooth batter. Spread about 2/3 batter into prepared pan evenly. Sprinkle nuts and chocolate chips over top.

Place caramels and cream into a heat-proof bowl. Microwave on high until caramel is smooth and completely melted, being sure to stir every 20 seconds.

Pour melted caramel over chocolate and nuts. Spread around evenly with a butter knife or spoon. Place dollops of remaining batter overtop of the caramel layer. Spread those dollops out to try and get a smooth layer of batter over top. {It’s fine if some of the caramel layer is peeking through.}

Bake for 25 minutes or until edges are golden and toothpick comes out clean when inserted. {It might come out with a little caramel on it which is fine. You don’t want batter on the toothpick.}

Cool completely before serving. Or be prepared to get a whole lot of oozing caramel if you serve it warm.

Serve with vanilla ice cream of whipped cream.

Brownie Cookies with Salted Caramel Filling

I can't even tell you how rich and delicious these little morsels are!  You have to taste them for yourself to understand.  Super easy to make and everyone will enjoy them.

Brownie Cookies with Salted Caramel Filling

Ingredients:

12 oz. Chocolate, chopped, divided (I used semi Sweet chocolate chips)

3 Tbs butter

2 eggs

1/3 cup sugar

1 tsp vanilla

1/4 cup all-purpose flour, sifted

1/4 tsp baking powder, sifted

Salted Caramel Creme filling:

1 cup butter 

2 cups confectioners' sugar

1/4 tsp salt

1/4 cup caramel sauce

To make the brownie cookies:

Preheat the oven to 350 degrees

1. Place 7 ounces of chocolate and butter in a saucepan over low heat, and gently stir until melted and smooth; set aside.
2. Place eggs, sugar, and vanilla in bowl of stand mixer fitted with a paddle attachment, and beat for 15 minutes or until pale and creamy.  Add in flour, baking powder, melted chocolate mixture, and remaining chocolate, and mix to combine.  Set aside for 10 minutes.
3. Spoon 1-tablespoon portions of mixture onto parchment-lined baking sheet. (Make cookies small because they are very rich with the frosting.)

Bake for about 6-10 minutes or until puffed and cracked.  Allow to cool completely on trays.

To make caramel creme filling:

1. Place butter in a bowl, and beat until creamed.  Add confectioners' sugar and salt, and beat until lightly combined.  Add caramel, and beat until combined.
2. Fill cookies with 1 tablespoon of salted caramel filling.

Brioche

Deliciously rich bread!  

Brioche

Ingredients

2 pkgs active dry yeast

2 c milk

1/2 c sugar

1 c butter, melted

1 tsp salt

3 eggs

6-7 cups AP flour or more depending on stickiness of dough

Directions:

Heat together milk and sugar and let cool to warm.

After heating the milk and sugar and letting it cool, add to the yeast and let it dissolve and begin to bubble (about 10 minutes).  Add flour one cup at a time until you have a nice smooth (non-sticky) workable dough.  Turn out onto a lightly floured board and knead 10 to 15 minutes.

Put dough into a lightly oiled bowl in a warm place, cover, and let rise until doubled in size.  About 1 hour.

Punch down, and turn out onto board again, knead for 1 to 2 minutes, divide in half, and shape into loaves.  Place in lightly oiled loaf pans and let rise again 1 hour, or until doubled in size.

Bake in a 350 degree oven for 25 to 30 minutes or until golden brown and sounds hollow when tapped.  

If you have a machine that kneads dough (like a Kitchen Aid), I usually use the dough hook and knead for about 5 minutes and no longer sticky.  Add flour 1 cup at a time until not sticky.

When the rain rolls in, don’t let it spoil the day’s festivities—bring s’more fun inside.

S'Mores Extreme Explosion Bars

Ingredients

• 2 1/4 cups graham cracker crumbs
• 1/2 cup butter, melted
• 2 cups milk chocolate chips, divided
• 1/2 cup miniature marshmallows
• 1 cup heavy whipping cream, divided
• 1 (8 oz.) package cream cheese, softened
• 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
• 1 large egg
• 1 teaspoon vanilla extract

Instructions

• HEAT oven to 350°F. Stir graham cracker crumbs and butter in small bowl until evenly moistened. Firmly press into bottom of 13 x 9-inch baking pan. Sprinkle 1/2 cup chocolate chips and marshmallows on top of crust.
• PLACE 1 cup chocolate chips in small bowl. Bring 1/2 cup cream to a boil in small saucepan over medium heat. Pour over chocolate chips; let stand 45 seconds. Stir until smooth. Drizzle evenly over marshmallow layer.
• BEAT cream cheese, egg and vanilla in medium bowl with electric mixer on medium speed until smooth. Blend in sweetened condensed milk until smooth. Pour evenly over chocolate layer. Sprinkle with 1/4 cup chocolate chips.
• BAKE 32 to 37 minutes or until set in center and golden brown on top. Place remaining 1/4 cup chocolate chips in small bowl. Bring remaining 1/2 cup cream to a boil in small saucepan over medium heat. Pour over chocolate chips; let stand 45 seconds. Stir until smooth. Drizzle evenly over warm bars. Cool completely in pan on wire rack.

Strawberry Rhubarb Galette

Galette is just a rustic pie!  Easy to make and you can throw it together in no time at all. I serve ours with Marscarpone cheese mixed with a little powdered sugar.  Or you could just serve it with some vanilla ice cream and whipped topping!  Enjoy

Ingredients
One pie shell, store bought or made ( I have a recipe for pie dough in the "Peach Pie" recipe on this blog.
1 cup sliced fresh strawberries
1 cup sliced fresh rhubarb
1 tsp orange zest
1/2 tsp nutmeg
2 Tbs AP flour
1/4 sugar
pinch of salt
1 egg, lightly beaten
2 tsp sugar for sprinkling on top

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Make you pie dough or use already made pie shell.
3. Using a little flour so the dough does not stick, roll out pie shell to approximately 10-10-1/2 inches (25-26 cm) in diameter. Edge can be uneven. Fold in half  to make it easy to transfer and place the dough on a piece of parchment paper. Unfold and lay flat then slide the paper and dough onto a large flat baking sheet; pastry may hang over edge of sheet.
4. Blot strawberry and rhubarb slices well with paper towel to remove any excess moisture before combining with zest and a mixture of flour, nutmeg, sugar and salt.
5. Spoon fruit mixture into centre of pastry, leaving a pastry edge that is 3-inches (8 cm) wide. Fold pastry edge up and over fruit mixture, overlapping edges as required, leaving centre of pie uncovered. Trim excess parchment paper around edge of pie to prevent burning.
6. Brush pastry with beaten egg and sprinkle pastry and fruit filling with sugar

Bake on lowest shelf of preheated oven for 30 minutes at 375 degrees F (190 degrees C) or until fruit is bubbling and pastry is golden brown. Allow to stand for 5 minutes before serving. Pie is best served warm the day it is made.

Caramel-Butterscotch Buttercream Frosting

Glossy and buttery (it should be buttery with 6 sticks in it!) but with the slightly bittersweet, sophisticated edge of both brandy and Caramel sauce to temper its richness.  It's absolutely dreamy!  It takes a little time and a large stand mixer takes away the pain from the amount of egg beating involved here.

Caramel-Butterscotch Buttercream Frosting

For the Caramel Sauce:

1 cup granulated sugar

3 Tbs water

1 cup heavy cream

For the Butterscotch Buttercream:

6 large eggs

1 1/2 cups firmly packed dark brown sugar

1 tsp vanilla extract

1/4 tsp salt

1 1/2 pounds ( 6 sticks ) Cold butter

1 tsp of brandy extract

To make the Caramel Sauce:

Combine the granulated sugar and water in a medium, heavy-bottomed saucepan over medium heat.  Cook, gently swirling the pan occasionally, until the sugar dissolves and starts to change color.  Increase the heat to high and boil until the syrup turns a deep amber color, 4 to 5 minutes.  Watch carefully, as it can burn quickly.  

Immediately remove the pan from the heat and stir in the cream with a wooden spoon.  reduce the heat to medium-low and cook, stirring constantly, until the caramel thickens, 3 to 5 minutes.  Remove the sauce from the heat and let cool.

While the sauce is cooling, prepare the butter cream:  Combine the eggs and brown sugar in the metal bowl of a stand mixer (alternatively, use a metal mixing bowl and handheld electric mixer, but be prepared for a workout)

Fill a large saute pan or frying pan with water and bring to a simmer over medium-high heat.  Place the mixing bowl in the simmering water and whisk the eggs and sugar constantly until the sugar is completely dissolved and the mixture is thick and fluffy and very hot, 3 to 4 minutes.  Use an instant -read thermometer to check the temperature; it should be anywhere between 120 degrees to 140 degrees.

Remove the bowl from the simmering water and, using the whisk attachment, beat the eggs at medium-high speed until they are tripled in volume and form soft peaks and the bottom of the bowl is completely cool to the touch, about 10 minutes.  Beat in the vanilla and salt.

While the eggs are mixing, unwrap the individual sticks of butter and re wrap them loosely in plastic wrap.  Pound the butter 5 or 6 times with a meat cleaver or rolling pin, or until the butter is soft and malleable but still cool.  

With the mixer speed still on medium-high, add the butter, approximately 2 tablespoons at a time, to the egg mixture, beating in each addition until it is incorporated.  When all the butter has been incorporated, slowly dribble in the brandy extract (or you can add 2 Tbs or bourbon)  Don't panic if the buttercream seams to liquidy or looks curdled as you beat in the butter.  It will magically emulsify into a smooth, creamy frosting by the time the last little bit of butter is mixed in.  Have faith; it's worth it.

When the buttercream is smooth and glossy, turn off the mixer and, using a rubber spatula, fold in 1/2 cup of the cool caramel sauce.  For a stronger flavor, fold in up to 1/2 cup more caramel sauce.

Chocolate-Mayonnaise Cupcakes

The batter is rich and deeply chocolatey, and results in bouncy little cakes that don't dissolve into a shower of crumbs with the first bite.  You must, must, must try these with the Caramel-Butterscotch Buttercream!  I warn you first that it's not an easy frosting recipe but worth all the work!  Enjoy!

Chocolate-Mayonnaise Cupcakes

Ingredients:

2 cups of AP flour

3/4 cups of cocoa powder

1 tsp baking soda

1/4 tsp salt

2 cups sugar

2 large eggs

1 cup mayonnaise (not low-fat)

2 tsp pure vanilla extract

1 1/3 cups boiling water

Caramel-Butterscotch Buttercream Frosting (or you favorite frosting)

Directions:

Position a rack in the middle of the oven and preheat to 350 degrees.  Line two standard 12-cup muffin tins with paper cupcake liners.

In a large bowl, sift together the flour, cocoa powder, baking soda, and salt.  Set aside.

In another bowl, combine the sugar and eggs and beat with an electric mixer set at medium-high speed until light and fluffy, about 2 minutes.  Eat in the mayonnaise and vanilla just until combined.  Reduce the speed to medium and beat in half of the flour mixture just until combined.  Stop the mixer and scrape down the sides of the bowl.  Add half of the boiling water and beat at very low speed just until the batter is smooth, 5 to 10 seconds.  Add the remaining flour mixture and beat just until combined, 5 to 10 seconds longer.  Beat in the remaining water.  The batter will be somewhat thin.

Divide the batter among the prepared cupcake cups, filling them about two-thirds full.  Bake until a wooden skewer inserted into the center of a cupcake comes out clean, 18 to 22 minutes.  Transfer to wire racks and let cool completely.  When the cupcakes are completely cool, frost them with the Caramel-Butterscotch Buttercream and serve. 

Tarragon Chicken Salad with Grapes and Walnuts

After working in the yard all day I came into the kitchen thinking that I really didn't want to cook!  I knew I had left over chicken from the night before so I put together this delicious salad with what I had in the fridge!  I have to say this came out so delicious.  The nuttiness of the walnuts and the sweetness of the grapes pair well with the chicken.  mmmmmm....you have to try this!  I just used some olive oil and white wine vinegar for a dressing but you can use whatever floats you boat!!!  Enjoy~

Tarragon Chicken Salad with Grapes and Walnuts

yield: Makes 4 to 6 servings

Ingredients

• 4 cups cubed (1/2 inch) cooked chicken (about 1 3/4 pound)
• 1 cup walnuts,toasted and chopped
• 1 celery rib, cut into 1/4-inch-thick slices (1 cup)
• 2 tablespoons finely chopped shallot
• 2 cups halved seedless red grapes
• 3/4 cup mayonnaise
• 3 tablespoons apple cidar vinegar
• 2 tablespoons finely chopped fresh tarragon
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

 Preparation

Toss together all ingredients in a large bowl until combined well.

Tortillas De Harina (White Flour Tortillas)

I've had this recipe for Homemade Flour Tortillas for years.  Can't even remember where I acquired it!  Doesn't really matter.  What matters is that you try your hand at making these.  I usually serve these with a big pot of Pork Chili Verde Stew.  My son, Chris, could eat the whole batch of them!  They're well worth the extra effort! 

Homemade Flour Tortillas

Makes 8-12

4 cups flour

2 tsp salt

2 tsp baking powder

4 Tbs shortening

1 1/2 cups warm water

1. Combine dry ingredients in a medium-sized mixing bowl and cut in shortening.
2. Make a well in center of dry ingredients.  Add water, a small amount at a time, and work mixture into a dough.
3. Knead dough until smooth, cover, and set aside for 10 minutes.
4. Form dough into balls the size of an egg.  Roll each ball of dough into a circle 6 inches in diameter. (you may need to add some flour to your rolling surface.
5. Heat a griddle or skillet on medium-high heat.  Place each tortilla on griddle and cook for approximately 1 minute on each side.  (Tortillas should be lightly speckled.)

Quick Pickled Spring Vegetables

SPRING HAS SPRUNG!! Get ready for the season with these Quick Pickled Spring Vegetables!

Pickled Spring Vegetables are an Asian-inspired quick pickle. Quick pickles are a fantastic use for all sorts of vegetables and do not require time or canning equipment. I used Easter egg radishes, fresh nantes carrots, and leeks from our trip to the market, though you could also use cucumbers, onions, daikon radishes, or just about any other vegetable you want to pickle. The brine is based on rice wine vinegar and lime juice that tempers the sweetness. These pickles have hints of flavor from slices of ginger, garlic and cilantro. Slice up the veggies and pour over the brine. The pickles will be ready to eat in under an hour. Letting them sit overnight will intensify the flavor, if they last that long.

RECIPE:

1 cup thinly sliced carrots (about 2 medium-sized)

1 cup thinly sliced radishes (about 1 bunch)

1/2 cup thinly sliced leeks

2 inch long piece of peeled ginger, thinly sliced

2 cloves garlic, minced

1/4 cup chopped cilantro

1 cup seasoned rice vinegar

1/4 cup lime juice

3/4 teaspoon salt

Fill a clean quart sized jar with the carrots, radishes, leeks, ginger, garlic, and cilantro. Pour in the rice vinegar, lime juice, and salt. Cover and shake to unify the mixture. Place the jar in the refrigerator and let sit for one hour or more. Store in the refrigerator.

Chocolate Almond Torte

The Chocolate Almond Torte is a very simple recipe.  I was trying to think of a delicious dessert for Easter that my son's girlfriend could also enjoy with us since she is gluten free.  This cake is the answer for that girl. Chelsea this is for you!!!  Enjoy

Note: It keeps well in the freezer.  You should always make two: one for now and one for the freezer!

Chocolate Almond Torte

Torte:

1 1/2 cups toasted & ground almonds

1 cup sugar

3 cups good quality semi-sweet chocolate, broken into small pieces & melted

8 oz. sweet butter, room temperature, cut into 1 inch pieces

6 eggs

1. Preheat oven to 325 degrees. Prepare 2 (8-inch) round cake pans with parchment paper.
2. Place ground almonds and sugar into a food processor and pulse for 1-2 seconds.
3. To melt chocolate, microwave on low for 30 seconds and then stir.  Repeat until completely melted and smooth. Add melted chocolate to mixture in food processor and process until well-combined.
4. Add butter pieces to mixture and process.  (it is not necessary to mix until smooth; some texture is a good thing.)  Add eggs one a t a time, mixing well after each one.
5. Pur half of batter into each prepared cake pan.  Bake for 25 minutes.  The torte will seem loose and sunken in the center and will have risen around the sides.  Remove from oven and cool on a rack for 10 minutes.
6. Run a knife carefully around sides of pan to loosen torte.  Press a small piece of foil (6x6", folded in half) gently onto torte to make a dense, flat surface.  Let it cool completely, at least 1-2 hours.

remove from pan and place on rack.

Glaze:
1 cup good-quality semi-sweet chocolate, broken into pieces
1/8 cup water

1. Combine chocolate and water, microwave on low for 30 seconds, and then stir.  Repeat until a glossy sheen is achieved.
2. Pour half of the glaze onto middle of each torte (while on racks).  Spread glaze over torte with a spoon or angled pastry knife, allowing it to grip over sides.  Let set for 2 hours before serving.

Cut into eighths and serve with berries or whipped cream or both, but the torte is also delicious on its own. 

Kale Salad with Roasted Chickpeas

You’ll probably love the roasted chickpeas as much as I do – they garnish the salad very nicely but become an addictive (and yes, healthy) little snack all by themselves. If you can’t find Tuscan kale – which is also called Lacinato, cavolo nero, black or Dinosaur kale – regular curly kale will do

Kale Salad with Roasted Chickpea 

Yield: 4 servings, or one salad for 1 hungry person

Ingredients:

1 can chickpeas, drained

1/2 teaspoon smoked Spanish paprika (Pimenton) or just use regular paprika

Kosher salt

1/4 cup extra-virgin olive oil

1 big lemon, zested and juiced

1/4 cup freshly grated Parmesan or Pecorino cheese

1 small garlic clove, smashed and chopped

Pinch of red pepper flakes

1 bunch kale or Tuscan kale, stems trimmed and washed 

 

Directions:

1. Heat your oven to 400 degrees.
2. Toss the chickpeas on a small rimmed baking sheet with the Pimenton, 1/2 teaspoon salt and 1 tablespoon of the olive oil. Roast the chickpeas for 10 - 12 minutes - they should smell good and become a little bit crunchy.
3. Whisk together the remaining 3 tablespoons oil with the lemon zest and juice, cheese, garlic and red pepper. Taste and season with a pinch of salt if you think it needs some.
4. Roughly tear the kale leaves into pieces and blot with a clean towel if they're dripping wet; put into a large bowl. Pour the dressing over and toss the leaves with your hands so that they're evenly coated - your hands will taste yummy.
5. Serve the salad with some of the chickpeas spooned over the top and sprinkled with curls of Parmesan, if you like.

French Onion Soup

I'd like to know the secret to not crying while chopping onions! This soup make me cry every time I make it.  lol  So worth the tears!  Love this hearty beef taste to this onion creation and the cheese on the bread really is the piece de resistance!  Enjoy

French Onion Soup

Ingredients 1/2 cup butter 4 onions, sliced 2 garlic cloves, chopped 2 bay leaves 2 fresh thyme sprigs Kosher salt and freshly ground black pepper 1 cup red wine, about 1/2 bottle 3 heaping tablespoons all-purpose flour 2 quarts beef broth 1 loaf french bread or baguette, sliced 2 cup grated Swiss cheese or Gruyere 1 cup parmesan cheese     Directions Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper. When you're ready to eat, preheat the broiler. Arrange the French bread/baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes. Ladle the soup in bowls and float several of the Gruyere croutons on top. Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese. Serves 4-6

Cheesey Eggs

My dear friend, Sandy made this for a potluck and she gave me the recipe.  I couldn't for the life of me find that damn thing all year and today I found the recipe!  Hallelujah!!!  I thought I had lost it forever!  Now I'm sharing it with you.  The best part of this great breakfast casserole is that you make it the night before and then in the morning just stick it in the oven.  Yum!  Enjoy

Overnight Cheesy Eggs

12 eggs

1 lb cheddar cheese

2 C cottage cheese

1/2 C butter, softened

1/3 C flour

4 oz green chilis

1 tsp pepper

1 tsp salt

1 tsp garlic powder  

Mix together in a large bowl.  Cover and put in the fridge overnight.  Scoop mixture into a  9x13 dish sprayed with Pam.  Bake for 45 minutes in a 350 degree oven.

Citrus Glazed Salmon with Avocado Salsa

Always looking for a new way to cook salmon in the Northwest!  This delicious citrus glazed salmon is super easy and low on calories and fat.  The avocado salsa goes perfect with it!  Enjoy

Citrus Glazed Salmon with Avocado Salsa

Four 6-ounce fresh salmon filets
1 1/2 tablespoons olive oil
4 tablespoons fresh orange juice
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon black pepper
1/8 teaspoon allspice
1/8 teaspoon cayenne pepper
Salsa:
1 large avocado, diced
1/2 cup diced red onion
1 orange, diced
1 jalapeño pepper, seeded, ribs removed, and diced OR 1/8 teaspoon cayenne pepper
2 teaspoons fresh lime juice
3 tablespoons fresh orange juice
2 tablespoons fresh cilantro, minced
Kosher salt and black pepper to taste
.
In a baking dish combine the olive oil and the orange juice.  Lay salmon in it and turn to coat.  In a small bowl combine the salt, onion powder, paprika, black pepper, allspice, and cayenne pepper.  Sprinkle over each side of salmon filets.  Set aside to marinate for 30 minutes.
In a small bowl combine the avocado, red onion, orange, jalapeno, and cilantro.  Season with salt and pepper to taste.  Cover and chill.
Heat a large skillet over medium-high and lightly coat with olive oil or vegetable cooking spray.  Add the salmon and cook for 4-5 minutes; turn and cook on the other side for 2-3 minutes or until fish flakes easily.  Serve with chilled avocado salsa.  Makes 4  (or 8 Weight Loss Surgery) servings.
Per regular-sized serving:  412 Cal; 42 g Protein, 20 g Tot Fat, 8 g Carb; 2 g Fiber; 4 g Sugar; 688 mg Sodium
Per WLS Serving: 206 Cal; 21 g Protein; 10 g Tot Fat; 4 g Carb; 1 g Fiber; 2 g Sugar; 344 mg Sodium

French Rack of Lamb

I definitely have won my hubby over with lamb.  A few years back he wouldn't even think of eating it but thanks to my friend, Liz and her sheep farm, we have turned his taste buds over to liking the gamey taste.  I love the fact that I know where my lamb comes from and what it's been fed.  I know how fresh it is and how the meat has been handled.  Rack of lamb is my favorite. It's absolutely the best cut and so rich in flavor. My mouth is watering just thinking about it.  Making this for dinner tonight and my husband is gonna love it.  Hope you enjoy it too!

French Rack of Lamb

1 1/2 pounds of rack of lamb

2-3 Tbs of olive 

1/2 lemon, juiced

1 tsp lemon zest

3 cloves of garlic

1 Tbs of chopped mint

salt and pepper

garlic powder

Place the rack of lamb in a baking dish.  Rub with olive oil, lemon juice, zest of lemon, garlic and mint.  Season with salt, pepper and garlic and let marinate for at least 1 hour.  Preheat over to 425.  Place the rack in the oven and cook for 15-20 min or until the internal temperature reaches 130-135 degree for medium rare. Make sure you check the temp!  Cover with foil and let sit for 5 minutes.  Slice between the ribs and serve immediately. Serves 2-3 persons