Tag Archives: garlic cloves

Pork and Poblano Stew

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Serves: 6 | Total Time: 5 Hours


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Hmmm…. what can i make with poblano peppers?

How about… Pork and Poblano Stew!

This tasty stew recipe is an adaptation of my Rojo Teja Stew, the only real difference being that I used poblanos in place of ancho chilis, which are just dried poblanos, and I toned down the spice by reducing the amount of dried guajilo chilis. The result is a milder stew with a meatier color.

What To Cook With Poblano Peppers

Now believe me when I say that Mark appreciates this! Although we agree on a lot of things, spiciness isn’t one of them. I love my food hot and spicy, he doesn’t handle the heat as well, so I need to keep this in mind when coming up with dinner ideas we will both enjoy.

Don’t fret, all you fellow spice lovers. Poblano peppers still add some spice to this hearty stew, just an earthier spice. And if you really want to take things to the level of fire, you still can. It’s all in how you serve this very versatile recipe.

Chili With Stew Meat

Now let me just mention that this is the best stew ever to make on a lazy Sunday afternoon. Yes, I know, it does take some time and effort to make, but try as I may to get this to work in the Instant Pot, it isn’t going to happen. Charring then stewing the peppers is key to getting the rich flavor in this stew. That amber liquid is sooooooo important, kind of like flour is to cake. 

Before you cringe at the thought of slaving away over the stove for 5 hours, though, let me assure you that this won’t be the case. Most of the time needed for this recipe is inactive cooking time – which means, you set your timer and go and do something else. Just don’t go too far away, though, because you shouldn’t leave your stove completely unattended while it works it’s magic. If you’ve got 30 minutes to spare, that is all the time you’ll actually be standing in the kitchen doing anything with your hands.

Country Stew

I garnished my pork poblano stew this time with diced avocado, lime zest and cotija cheese. You can use thinly sliced radishes and crushed oregano leaves, too, or just a dollop of sour cream with a drizzle of hot pepper sauce. Think chili garnishes – this stew really isn’t that much different than a mild chili without beans.

Which begs the question, can you add beans? 

Sure, add in those beans if you want! This stove top stew is a really nice base for all kinds of add-ins. If you live in a house divided over how spicy things should be, then this is the stew recipe to make because you can add in all the spice you want after it is already in the bowl. Just put out whatever condiments your heart desires, like my 5 Alarm Hot Pepper Sauce, and let everyone stir in the heat on their own terms.

Pork Poblano Stew

How to make pork and poblano stew:

What you’ll need:

  • 4 pork ribs with bones in
  • 1 1/2 pound beef rump roast, cut into 1 inch cubes
  • water
  • 2 tablespoons fine sea salt
  • 2 yellow onions, peeled and quartered
  • 6 garlic cloves, smashed
  • 1 (2 inch) piece ginger root, peeled
  • 4 fresh bay leaves
  • 4 sprigs fresh oregano
  • 1 small head green cabbage, cut into small chunks and pulsed in a food processor
  • 4 poblano peppers, seeded and halved lengthwise
  • 1 dried guadjillo chili
  • 2 tablespoons vegetable oil
  • diced avocado, for garnish
  • crumbled cotija cheese, for garnish
  • lime zest, for garnish
  1. In a dutch oven, combine the pork ribs, rump roast, and water (add more if needed to cover the meat). Sprinkle evenly with 2 tablespoons salt. Bring to a boil over high, then throw in the onion, garlic, ginger, bay leaves, and fresh oregano sprigs. Reduce heat to medium low and simmer, uncovered, for 1 hour and 30 minutes.
Stews To Make Tonight

Using a slotted spoon or kitchen tongs, remove the onion, garlic and ginger and set aside in a separate bowl. Remove the bay leaves and oregano stems and discard. Add in the ‘riced’ cabbage and stir to combine. Cover and simmer over medium low for another 1 hour and 30 minutes.

Making Stew
Ways To Cook Stew Meat

While the stew is simmering, place the chiles in a large pot that has been heated over medium heat. Toast the chiles, tossing occasionally, until they begin so smoke slightly and blister, about 5 minutes. Carefully add water to cover the chiles and bring to a gentle simmer. Cook for 15 minutes. Using kitchen tongs, remove the chiles from the liquid and set them aside. Allow the chili liquid to cool slightly and set aside.

Things To Make With Beef Stew Meat
Dinner Ideas With Poblano Peppers
Healthy Stew Recipe
What To Cook With Poblano Peppers

Transfer the chiles and 1/2 cup chili cooking liquid to a blender, or a bowl if using an immersion blender. Add the reserved onion, garlic, and ginger plus a ladle-full of broth from the meat pot to the blender. Process until smooth, adding more chili liquid if needed to get a texture that resembles apple sauce. Pour through a wire-mesh strainer into a bowl, stirring and pressing with a rubber spatula if needed. Discard the solids.

What Can I Make With Poblano Peppers?
Making Poblano Pepper Stew
Stew Sauce

In a small pot, heat the vegetable oil over medium. Carefully add the strained chili mixture to the hot oil and stir to combine. Cover partially and cook until reduced by half while stirring occasionally, about 15-20 minutes. The color will deepen into a deep greenish brown. Remove from heat and set aside.

When The Poblano Stew Sauce Is Ready

When the meat mixture has finished simmering, take out the bones and any cartilage, discard. Using a large spoon or spatula and fork, break up the pork and beef until it resembles pulled meat. Be on the lookout for any smaller bones that you may have missed and remove them. Stir in the chili sauce and bring to a simmer over medium-low. Cook for another hour, uncovered, stirring occasionally until mixture boils down to a thick stew. 

Making Low Carb Soups And Stews


Best Stew Recipe Ever
Pork Poblano Stew
Poblano Stew
Pork and Poblano Stew Recipe

Pork and Poblano Stew

Stove top stews are really not hard, especially when the stove does most of the work. Pork and Poblano Stew is rich, earthy, low carb, and oh… so tasty! This is a perfect Sunday afternoon recipe that can be made ahead and frozen for later.
Prep Time 30 mins
Cook Time 4 hrs 30 mins
Total Time 5 hrs
Course Main Course, Soup
Cuisine Mexican
Servings 6 people

Ingredients
  

  • 4 pork ribs with bones in
  • 1 ½ pounds beef rump roast cut into 1 inch cubes
  • water
  • 2 tablespoons fine sea salt
  • 2 yellow onions peeled and quartered
  • 6 garlic cloves smashed
  • 1 2 inch piece ginger root peeled
  • 4 fresh bay leaves
  • 4 sprigs fresh oregano
  • 1 small head green cabbage cut into small chunks and pulsed in a food processor
  • 4 poblano peppers seeded and halved lengthwise
  • 1 dried guadjillo chili
  • 2 tablespoons vegetable oil
  • 1 diced avocado for garnish
  • crumbled cotija cheese for garnish
  • lime zest for garnish

Instructions
 

  • In a dutch oven, combine the pork ribs, rump roast, and water (add more if needed to cover the meat). Sprinkle evenly with 2 tablespoons salt. Bring to a boil over high, then throw in the onion, garlic, ginger, bay leaves, and fresh oregano sprigs. Reduce heat to medium low and simmer, uncovered, for 1 hour and 30 minutes.
  • Using a slotted spoon or kitchen tongs, remove the onion, garlic and ginger and set aside in a separate bowl. Remove the bay leaves and oregano stems and discard. Add in the ‘riced’ cabbage and stir to combine. Cover and simmer over medium low for another 1 hour and 30 minutes.
  • While the stew is simmering, place the chiles in a large pot that has been heated over medium heat. Toast the chiles, tossing occasionally, until they begin so smoke slightly and blister, about 5 minutes. Carefully add water to cover the chiles and bring to a gentle simmer. Cook for 15 minutes. Using kitchen tongs, remove the chiles from the liquid and set them aside. Allow the chili liquid to cool slightly and set aside.
  • Transfer the chiles and 1/2 cup chili cooking liquid to a blender, or a bowl if using an immersion blender. Add the reserved onion, garlic, and ginger plus a ladle-full of broth from the meat pot to the blender. Process until smooth, adding more chili liquid if needed to get a texture that resembles apple sauce. Pour through a wire-mesh strainer into a bowl, stirring and pressing with a rubber spatula if needed. Discard the solids.
  • In a small pot, heat the vegetable oil over medium. Carefully add the strained chili mixture to the hot oil and stir to combine. Cover partially and cook until reduced by half while stirring occasionally, about 15-20 minutes. The color will deepen into a deep greenish brown. Remove from heat and set aside.
  • When the meat mixture has finished simmering, take out the bones and any cartilage, discard. Using a large spoon or spatula and fork, break up the pork and beef until it resembles pulled meat. Be on the lookout for any smaller bones that you may have missed and remove them. Stir in the chili sauce and bring to a simmer over medium-low. Cook for another hour, uncovered, stirring occasionally until mixture boils down to a thick stew. 
Keyword best stew ever to make, mild chili without beans, pork and poblano stew, pork poblano stew, stew recipe to make, stove top stew, what can I make with poblano peppers?
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Chill-Chaser Chicken Dinner

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Serves: 2 | Total Time: 45 Minutes

This complete chicken dinner works great if you are looking for winter recipes that take less than an hour to make.

I know, it is not officially winter yet… according to the calendar, at least. But if you live in Wisconsin like I do, it has been winter for the last five weeks! Yes, it has been snowing here since the end of October. (I guess I don’t need much motivation to get a head start on my winter chicken recipes!)

This stove top chicken will work in all climates, however. The heat of the chipotle is tempered with honey, and if you don’t want the smoky flavor that hints of cold weather, just leave out the tea.

I can’t stress enough how important it is to keep the provolone in this recipe. It really does complete the dish!

If you are looking for chicken breast recipes for dinner that are low carb, just omit the potatoes altogether, but don’t forget to sprinkle some shredded provolone on top of the chicken.

Do you like your cheese melty? Simply add it on top the chicken breasts while they are still in the pan, cover, and cook for about 2 minutes more. This should be enough to melt the cheese.

Whichever way you cook it, this complete chicken dinner will chase away any winter chill. Perfect for wet gray days, or even blustery sunny days…

Feeling romantic? Spread a blanket by the fire, make a mug of something hot, and enjoy an indoor winter picnic with this Chill-Chaser Chicken Dinner.

So cozy!


Chill-Chaser Chicken Dinner

Total Time: 45 Minutes

Prep: 10 Minutes / Cook: 20 Minutes / Rest: 15 Minutes

INGREDIENTS:

  • 2 tablespoons chipotle pepper in adobo sauce, puréed
  • 1 tablespoon honey
  • 1/2 teaspoon ground mixed peppercorns
  • 1/2 cup orange juice
  • 3 garlic cloves, peeled and smashed
  • 1/4 cup fresh cilantro leaves, packed
  • salt and pepper
  • 2 boneless, skinless chicken breasts
  • 1/4 cup boiling water
  • 1 chai spice black tea bag
  • 2 tablespoons olive oil
  • 2 cups mashed potatoes
  • 1/2 cup shredded provolone cheese
  • 1/4 cup water, plus more if needed
  • 1 tablespoon chopped fresh cilantro

RECIPE DIRECTIONS:

1. Combine the chipotle in adobo, honey, peppercorns, orange juice, garlic and 1/4 cup cilantro in a food processor. Pulse until mixed, then run continuously until only small bits remain, about a minute. The sauce will be very thin. Season with salt and pepper, then transfer sauce to a medium bowl.

2. Steep the tea bag in the boiling water for 5 minutes. Pierce the chicken all over with a sharp fork, such as a carving fork, then immerse the chicken in the chipotle sauce. Pour the hot tea over the chicken, discard the tea bag. With your hands, mush the chicken into the sauce until it is fully coated and penetrates the pierced meat. Set aside and allow to marinate for 15 minutes.

Best Chicken Winter Recipe

3. While the meat marinates, heat up the mashed potatoes and stir in the provolone cheese until smooth and creamy. Season with salt and pepper. Set aside, cover, and keep warm over low heat.

4. Heat the olive oil in a medium skillet until it is very hot and beginning to smoke. Sear the chicken on both sides, about a minute on each side. Reduce the heat to medium and pour the chipotle sauce over the chicken. Cover and simmer over medium for 20 minutes, basting every five minutes. When basting, be sure to scoop up as many herbs as possible. After 15 minutes or so, the pan will begin to dry out. Add the 1/4 cup water and with a wooden spoon or kitchen tongs, scrape up the dark bits from the bottom of the skillet and stir them into the sauce. The water should darken to a beautiful terra cotta color as the liquid picks up all the flavors on the bottom. Continue to baste the chicken, adding more water if needed – one tablespoon at a time. Replace the cover and continue to cook for 5 more minutes.

Comfort Food Chicken Dinner

5. Spoon equal amounts of the mashed potatoes onto 2 plates, swirling them into discs in preparation for the chicken. (Make sure to leave ridges in the potatoes with the spoon to catch the gravy!) Place a chicken breast on top of the potatoes on each plate. Spoon the juices from the pan over the chicken and potatoes, then garnish with the chopped cilantro. For an extra flavor boost, sprinkle with more shredded provolone.


Best Chicken Dinner Recipe For Winter
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Cabbage Sarma Stuffed with Laotian Lamb Larb

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Serves: 2 | Total Time: 30 Minutes

I love ground lamb recipes because they are so versatile.

Lamb larb is so easy to make – perfect if you are looking for summer dinner ideas on the fly. In addition to the juicy lamb meat, crunchy peanuts, and the hint of spice from the chilis, you’ll be surprised to know that this dinner is keto as well.

Even though ground lamb is the main ingredient, this meal is light, tasty, and oh so messy! The best part is that you can have this fast, easy dinner on the table in 30 minutes, too. 

So, grab those napkins and head on out to the front porch. This great low carb substitute for traditional hamburgers just might become your new favorite easy weeknight meal.


Cabbage Sarma Stuffed with Laotian Lamb Larb

Total Time: 30 Minutes

Prep: 15 Minutes / Cook: 15 Minutes

INGREDIENTS:

  • 1/2 cup unsalted peanuts
  • 2 tablespoons olive oil, plus 1/2 tablespoon, divided
  • 4 garlic cloves, peeled and smashed
  • 1 lb. ground lamb
  • kosher salt
  • 1 large shallot, peeled and thinly sliced
  • 5 scallions, thinly sliced
  • 3 dried chili d-arbol, seeds removed and crushed
  • 2 tablespoons fresh lime juice
  • 1 tablespoon plus 1 teaspoon fish sauce
  • 2 tablespoons torn mint leaves
  • 1/2 cup roughly chopped fresh basil leaves
  • 2 drops lemongrass essential oil
  • 1 drop marjoram essential oil
  • green cabbage, quartered and leaves separated
  • Roughly chopped fresh cilantro leaves, for garnish

RECIPE DIRECTIONS:

1. Preheat oven to 350F. Arrange the peanuts in a single layer on a baking sheet and toast in the oven for 6 to 8 minutes, or until golden brown and fragrant. Allow to cool slightly then chop into small pieces.

2. While the peanuts are baking, prepare the other ingredients. 

3. Heat 2 tablespoons olive oil in a large skillet over medium-high. Add the garlic and using a wooden spoon, smash them down into the hot oil until they break into smaller pieces. Keep this up for about 2 minutes, continuously mashing the garlic around in the oil until it becomes golden brown, but not burnt.

4. Add the ground lamb to the skillet with a pinch of salt. Stir the lamb into the garlic, mashing it down to really infuse the flavor into the meat. Continue doing this for about 3 minutes or until no clumps remain and meat is no longer pink. Remove the skillet from the heat immediately to prevent overcooking. Do not drain off the fat.

5. With the skillet still off the heat, add the shallots, scallions, chilis, lime juice, fish sauce, mint, basil, and half of the peanuts. Whisk the essential oils into the remaining half tablespoon of olive oil, then fold it into the lamb larb. Gently stir to combine all ingredients.

6. Transfer lamb larb to a bowl with a large spoon. Arrange cabbage leaves on a platter with the remaining peanuts and the cilantro in ramekins. To serve, spoon the lamb larb into a cabbage leaf and garnish with peanuts and cilantro. Roll the leaf around the meat, then eat it with your hands. 

Cabbage Sarma Stuffed With Laotian Lamb Larb
Cabbage Sarma Stuffed With Laotian Lamb Larb Recipe

Cabbage Sarma stuffed with Laotian Lamb Larb

Juicy ground lamb, crunchy peanuts, and spicy chilis are all wrapped in a cabbage roll. This keto dinner is the perfect substitute for traditional burgers, especially for hot summer weeknights because it only takes 30 minutes to make.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Cuisine Laotian
Servings 2 people
Calories 1030 kcal

Ingredients
  

  • ½ cup unsalted peanuts
  • 2 tablespoons olive oil plus ½ tablespoon, divided
  • 4 garlic cloves peeled and smashed
  • 1 pound ground lamb
  • kosher salt
  • 1 large shallot peeled and thinly sliced
  • 5 scallions thinly sliced
  • 3 dried chili d'arbol seeds removed and crushed
  • 2 tablespoons fresh lime juice
  • 1 tablespoon plus 1 teaspoon fish sauce
  • 2 tablespoons torn mint leaves
  • ½ cup roughly chopped fresh basil leaves
  • 2 drops lemongrass essential oil
  • 1 drop marjoram essential oil
  • green cabbage quartered and leaves separated
  • roughly chopped fresh cilantro leaves for garnish

Instructions
 

  • Preheat oven to 350F. Arrange the peanuts in a single layer on a baking sheet and toast in the oven for 6 to 8 minutes, or until golden brown and fragrant. Allow to cool slightly then chop into small pieces.
  • While the peanuts are baking, prepare the other ingredients. 
  • Heat 2 tablespoons olive oil in a large skillet over medium-high. Add the garlic and using a wooden spoon, smash them down into the hot oil until they break into smaller pieces. Keep this up for about 2 minutes, continuously mashing the garlic around in the oil until it becomes golden brown, but not burnt.
  • Add the ground lamb to the skillet with a pinch of salt. Stir the lamb into the garlic, mashing it down to really infuse the flavor into the meat. Continue doing this for about 3 minutes or until no clumps remain and meat is no longer pink. Remove the skillet from the heat immediately to prevent overcooking. Do not drain off the fat.
  • With the skillet still off the heat, add the shallots, scallions, chilis, lime juice, fish sauce, mint, basil, and half of the peanuts. Whisk the essential oils into the remaining half tablespoon of olive oil, then fold it into the lamb larb. Gently stir to combine all ingredients.
  • Transfer lamb larb to a bowl with a large spoon. Arrange cabbage leaves on a platter with the remaining peanuts and the cilantro in ramekins. To serve, spoon the lamb larb into a cabbage leaf and garnish with peanuts and cilantro. Roll the leaf around the meat, then eat it with your hands. 
Keyword 30 minute meals, cabbage sarma, fast easy meals, keto lamb recipes, keto recipes, lamb larb, stuffed cabbage, summer recipes
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Roasted Red Pepper Ravioli

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Serves: 4 | Total Time: 5 Hours

Who doesn’t love the idea of homemade ravioli made with roasted red peppers?

In this recipe, I used wonton wrappers in leu of making the pasta from scratch (so much easier!). Wontons are thin yet incredibly sturdy, so you get a gourmet ravioli that lets the appetizing color of the red peppers peek through before you even take a bite. Sub in actual basil for the essential oil, and that filling will be speckled with rich green flecks. 

Truly a feast for the eyes. 

Don’t stop here, though. The flavors in this homemade ravioli filling are what make this dish so divine. 

Infusing the olive oil for the sauce with garlic and roasted red pepper is easy, too, and it can be done while you are putting the ravioli together. 

And there you have it, and easy gourmet dinner made right in your own kitchen!

Light a candle or two, turn down the lights, and open up a bottle of your favorite, special occasion wine. 

Because – tonight – the special occasion is you.


Roasted Red Pepper Ravioli

Total Time: 5 Hours

Prep: 30 Minutes / Cook: 30 Minutes / Freeze: 4 Hours

INGREDIENTS:

  • 1/2 lb. ground pork sausage
  • 2 tablespoons salted butter, divided
  • 3 cloves garlic; 2 chopped and 1 whole, smashed
  • 1/2 cup whole milk ricotta
  • 1 tablespoon tomato paste
  • 1 marinated roasted red pepper, roughly chopped
  • 1/2 teaspoon salt, plus more
  • pinch nutmeg
  • pinch ground black pepper
  • 1 drop basil essential oil
  • 2 toothpicks clove essential oil
  • 1 egg
  • 1 tablespoon water
  • 32 wonton wrappers
  • 1 tablespoon olive oil
  • fresh basil leaves, julienned, for garnish
  • fresh ground black pepper, for garnish
  • fresh grated parmesan cheese, for garnish

RECIPE DIRECTIONS:

1. Heat 1 tablespoon butter over medium in a small skillet. Brown the pork in the butter, stirring occasionally, about 5 minutes or until no longer pink. Use a wooden spoon to break up the pork as it cooks. Set aside and allow to cool slightly.

2. Place the pork, 2 cloves chopped garlic, ricotta, tomato paste, 1/2 of the roasted red pepper, 1/2 teaspoon salt, pepper, nutmeg, and essential oils in the bowl of a food processor. Pulse until ground into a paste, but not so much that it becomes smooth. You want some small chunks to remain.

3. In a cup, whisk together the egg and water. Unwrap the wonton wrappers and cover with a damp washcloth so that they do not dry out while you are working. Separate and lay the wontons out on a work surface, four at a time. Spoon 1 teaspoon of the pork filling onto each wonton, offset from the center toward one corner, but not too close to the edges. Use a pastry brush to brush the egg wash along the two sides of the wonton wrapper that are closest to the meat. Carefully fold over the wrappers to make a triangle, enclosing the meat filling, and press to seal.

How To Stuff Wonton Ravioli The Easy Way

4. Place the ravioli on a baking sheet lined with parchment paper so that they do not touch, then continue this process until all of the filling is used up. You should have about 32 raviolis when done. Place the baking sheets with the ravioli in the freezer and allow to freeze for a minimum of 4 hours. The wontons may dry out a little bit while they freeze, but they will re-hydrate again during cooking. Once they are frozen, place them into a large ziplock bag until ready to use.

How To Make Homemade Ravioli

5. When ready to make the ravioli: Preheat the oven to the lowest setting and prepare a sheet pan with a rack laid over it.

6. Heat olive oil in a small pan and add the smashed garlic clove. Swirl the pan frequently to keep the garlic from burning. When it is brown and fragrant, remove the garlic and discard, about 2 minutes. Add the remaining tablespoon butter to the hot olive oil and lower the heat to low, swirling the pan until melted. Add 3/4 of the remaining half of the roasted red pepper (reserve the rest for garnish), cover and keep the oil warm.

7. Fill a medium pot half full of liberally salted water and heat over high until it is boiling. Using a slotted spoon, carefully drop the frozen ravioli into the boiling water, about 4 to 6 at a time. Don’t crowd them or they will stick together! After 3 minutes, very carefully remove them to the prepared sheet pan. Place the ravioli in the warm oven, and continue with the rest of the ravioli, keeping them warm until you have finished cooking what you need.

8. Serve the ravioli on plates drizzled with a small amount of the infused olive oil mixture. Place them slightly overlapping, about 6 to 8 to a plate. Drizzle with more infused olive oil, top with a few of the remaining roasted red pepper pieces, and finish with a pinch of fresh basil. Garnish with freshly grated parmesan cheese and a grind of black pepper. Serve immediately.

Gourmet Cooking At Home With Roasted Red Pepper Ravioli

Gourmet Ravioli Recipe To Cook At Home
Roasted Red Pepper Ravioli Recipe

Roasted Red Pepper Ravioli

Gourmet cooking is made easy with these wanton wrapper ravioli stuffed with roasted red peppers, meat and cheese. A great dinner idea for tonight.
Prep Time 30 mins
Cook Time 30 mins
Freeze 4 hrs
Total Time 5 hrs
Course Main Course
Cuisine Gourmet, Italian
Servings 4 people
Calories 510 kcal

Ingredients
  

  • ½ pound ground pork sausage
  • 2 tablespoons salted butter divided
  • 2 cloves garlic; 2 chopped and 1 whole (smashed)
  • ½ cup whole milk ricotta
  • 1 tablespoon tomato paste
  • 1 roasted red pepper marinated in olive oil roughly chopped
  • ½ salt plus more
  • 1 pinch nutmeg
  • 1 pinch ground black pepper
  • 1 drop basil essential oil
  • 2 toothpicks clove essential oil
  • 1 egg
  • 1 tablespoon water
  • 32 wonton wrappers
  • 1 tablespoon olive oil
  • fresh basil leaves, julienned for garnish
  • fresh ground black pepper for garnish
  • fresh grated parmesan cheese for garnish

Instructions
 

  • Heat 1 tablespoon butter over medium in a small skillet. Brown the pork in the butter, stirring occasionally, about 5 minutes or until no longer pink. Use a wooden spoon to break up the pork as it cooks. Set aside and allow to cool slightly.
  • Place the pork, 2 cloves chopped garlic, ricotta, tomato paste, 1/2 of the roasted red pepper, 1/2 teaspoon salt, pepper, nutmeg, and essential oils in the bowl of a food processor. Pulse until ground into a paste, but not so much that it becomes smooth. You want some small chunks to remain.
  • In a cup, whisk together the egg and water. Unwrap the wonton wrappers and cover with a damp washcloth so that they do not dry out while you are working. Separate and lay the wontons out on a work surface, four at a time. Spoon 1 teaspoon of the pork filling onto each wonton, offset from the center toward one corner, but not too close to the edges. Use a pastry brush to brush the egg wash along the two sides of the wonton wrapper that are closest to the meat. Carefully fold over the wrappers to make a triangle, enclosing the meat filling, and press to seal.
  • Place the ravioli on a baking sheet lined with parchment paper so that they do not touch, then continue this process until all of the filling is used up. You should have about 32 raviolis when done. Place the baking sheets with the ravioli in the freezer and allow to freeze for a minimum of 4 hours. The wontons may dry out a little bit while they freeze, but they will re-hydrate again during cooking. Once they are frozen, place them into a large ziplock bag until ready to use.
  • When ready to make the ravioli: Preheat the oven to the lowest setting and prepare a sheet pan with a rack laid over it.
  • Heat olive oil in a small pan and add the smashed garlic clove. Swirl the pan frequently to keep the garlic from burning. When it is brown and fragrant, remove the garlic and discard, about 2 minutes. Add the remaining tablespoon butter to the hot olive oil and lower the heat to low, swirling the pan until melted. Add 3/4 of the remaining half of the roasted red pepper (reserve the rest for garnish), cover and keep the oil warm.
  • Fill a medium pot half full of liberally salted water and heat over high until it is boiling. Using a slotted spoon, carefully drop the frozen ravioli into the boiling water, about 4 to 6 at a time. Don't crowd them or they will stick together! After 3 minutes, very carefully remove them to the prepared sheet pan. Place the ravioli in the warm oven, and continue with the rest of the ravioli, keeping them warm until you have finished cooking what you need.
  • Serve the ravioli on plates drizzled with a small amount of the infused olive oil mixture. Place them slightly overlapping, about 6 to 8 to a plate. Drizzle with more infused olive oil, top with a few of the remaining roasted red pepper pieces, and finish with a pinch of fresh basil. Garnish with freshly grated parmesan cheese and a grind of black pepper. Serve immediately.
Keyword gourmet at home, how to make wonton ravioli, roasted red pepper ravioli
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Rojo Teja Stew

⭐⭐⭐⭐⭐

Serves: 6 | Total Time: 5 Hours

Spring is just around the corner. I know it is, the calendar says it is, even though it doesn’t feel like it here in Wisconsin. This hearty, slightly spicy stew is just the thing I need to combat the nagging ailments of spring fever. I like to think of it as my ‘hygge in a bowl’! 

This stew is to food like hot cocoa is to beverage. It really warms the belly after a long day outside in the cold. Serve it up after skiing, snowmobiling, or a long walk in the fresh (nipping) air. Ladle some into bowls after coming in from shoveling yet another pesky foot of wet, heavy white stuff. Or, simply snuggle up by the fireplace with a plate and watch the winds kick up eddies of glistening flakes on the other side of the window.

Garnishes are not necessary, but if you want to add them in, please do! I like the creaminess of avocado, the fresh crunch of thinly sliced radishes, and the salty punch of Cotija cheese. Cilantro, sour cream and corn chips work well, too.

However you choose to dress this stew up (if you dress it up at all), it’s going to work wonders on chasing away the winter blues… even if Ol’ Man Winter himself has long overstayed his welcome.


Rojo Teja Stew

Total Time: 5 Hours

Prep: 30 Minutes / Cook: 4 Hours 30 Minutes

INGREDIENTS:

  • 4 pork ribs with bone in
  • 1.5 lb. beef rump roast, cut into 1-inch cubes
  • 2-4 quarts water
  • 2 T fine sea salt
  • 2 yellow onions, peeled and quartered
  • 6 garlic cloves, smashed
  • 1 (2 inch) piece fresh ginger root, peeled
  • 4 fresh bay leaves
  • 4 sprigs fresh oregano
  • 1 small head green cabbage, cut into small chunks and pulsed in a food processor
  • 1/2 cup almond flour
  • 5 dried ancho chiles
  • 5 dried guajillo chiles
  • 2 T sunflower oil
  • 1 cup chopped iceberg lettuce
  • 1 tsp dried oregano leaves
  • crumbled Cotija or Queso Fresco cheese
  • 2 red radishes, sliced very thin
  • 1 ripe avocado, sliced
  • fresh grated lime zest

RECIPE DIRECTIONS:

1. In a dutch oven, combine the pork ribs, rump roast, and water (add more if needed to cover the meat). Sprinkle evenly with 2 tablespoons salt.  Bring to a boil over high, then throw in the onion, garlic, ginger, bay leaves, and fresh oregano sprigs. Reduce heat to medium low and simmer, uncovered, for 1 hour and 30 minutes.

2. Using a slotted spoon or kitchen tongs, remove the onion, garlic and ginger and set aside in a separate bowl. Remove the bay leaves and oregano sprigs and discard (don’t worry if some or most of the leaves remain in the stew, this is ok.) Add in the ‘riced’ cabbage and almond flour, stir to combine. Simmer, uncovered, over medium low for another 1 hour and 30 minutes.

3. While the stew is simmering, split the ancho and guajillo chiles; remove the stems and seeds. Place the chiles in a large pot that has been heated over medium heat. Toast the chiles, tossing occasionally, until they begin so smoke slightly and turn dark, about 2 minutes. Carefully add water to cover the chiles, stir to moisten, and bring to a gentle simmer. Cook until the chiles are soft, about 15 minutes. Using kitchen tongs, remove the chiles from the liquid and set them aside. Allow the chile liquid to cool slightly, then taste it. If it is spicy but tastes ever so slightly like raisins, keep it. If it is bitter, toss it.

4. Transfer the softened chiles and 1/2 cup cooking liquid from the chiles (or water if bitter), to a blender. Add the reserved onion, garlic, and ginger plus a ladle-full of broth from the meat pot to the blender. Process until smooth, adding more liquid if needed to get a texture that resembles apple sauce. Pour through a wire-mesh strainer into a bowl, stirring and pressing with a rubber spatula if needed, and then discard the solids.

5. In a small pot, heat the sunflower oil over medium. Carefully add the strained chile mixture to the hot oil and stir to combine. Cover partially and cook until reduced by half while stirring occasionally, about 15-20 minutes. The color will deepen into a deep reddish brown. Remove from heat and set aside.

6. When the meat mixture has finished simmering, the pork rib meat should have pretty much fallen off the bones. Take out the bones and discard them. Using a large spoon, break up the pork and beef until it resembles pulled meat. Be on the lookout for any smaller bones that you may have missed and remove them. Stir in the chili sauce and bring to a simmer over medium-low. Cook for another hour, uncovered, stirring occasionally until mixture boils down to a thick stew. 

7. To serve: Add lettuce to the bottom of six shallow soup bowls. Ladle one big scoop of stew over the lettuce. Rub dried oregano leaves between the palms of your hands to release the flavors, then sprinkle evenly over the stew.

8. Garnish with avocado slices, Cotija cheese, radishes, and lime zest.


Low Carb Beef And Pork Chili Stew Recipe
Rojo Teja Stew

Rojo Teja Stew

Warm yourself over a bowl of this hearty, earthy, meat and kickin' pepper stew. Perfect for cold winter days!
Prep Time 30 mins
Cook Time 4 hrs 30 mins
Total Time 5 hrs
Course Main Course
Cuisine Mexican, Spanish
Servings 6 people
Calories 710 kcal

Ingredients
  

  • 4 pork ribs with bone in
  • 1 ½ pound beef rump roast cut into 1-inch cubes
  • 2 – 4 quarts water
  • 2 tablespoons fine sea salt
  • 2 yellow onions peeled and quartered
  • 6 garlic cloves smashed
  • 1  (2 inch) piece fresh ginger root peeled
  • 4 fresh bay leaves
  • 4 sprigs fresh oregano
  • 1 small head green cabbage cut into small chunks and pulsed in a food processor
  • ½ cup almond flour
  • 5 dried ancho chiles
  • 5 dried guajillo chiles
  • 2 tablespoons sunflower oil
  • 1 cup chopped iceberg lettuce
  • 1 teaspoon dried oregano leaves
  • crumbled Cotija or Queso Fresco cheese
  • 2 red radishes sliced very thin
  • 1 ripe avocado peeled and sliced
  • fresh grated lime zest

Instructions
 

  • In a dutch oven, combine the pork ribs, rump roast, and water (add more if needed to cover the meat). Sprinkle evenly with 2 tablespoons salt.  Bring to a boil over high, then throw in the onion, garlic, ginger, bay leaves, and fresh oregano sprigs. Reduce heat to medium low and simmer, uncovered, for 1 hour and 30 minutes.
  • Using a slotted spoon or kitchen tongs, remove the onion, garlic and ginger and set aside in a separate bowl. Remove the bay leaves and oregano sprigs and discard (don't worry if some or most of the leaves remain in the stew, this is ok.) Add in the 'riced' cabbage and almond flour, stir to combine. Simmer, uncovered, over medium low for another 1 hour and 30 minutes.
  • While the stew is simmering, split the ancho and guajillo chiles; remove the stems and seeds. Place the chiles in a large pot that has been heated over medium heat. Toast the chiles, tossing occasionally, until they begin so smoke slightly and turn dark, about 2 minutes. Carefully add water to cover the chiles, stir to moisten, and bring to a gentle simmer. Cook until the chiles are soft, about 15 minutes. Using kitchen tongs, remove the chiles from the liquid and set them aside. Allow the chile liquid to cool slightly, then taste it. If it is spicy but tastes ever so slightly like raisins, keep it. If it is bitter, toss it.
  • Transfer the softened chiles and 1/2 cup cooking liquid from the chilis (or water if bitter), to a blender. Add the reserved onion, garlic, and ginger plus a ladle-full of broth from the meat pot to the blender. Process until smooth, adding more liquid if needed to get a texture that resembles apple sauce. Pour through a wire-mesh strainer into a bowl, stirring and pressing with a rubber spatula if needed, and then discard the solids.
  • In a small pot, heat the sunflower oil over medium. Carefully add the strained chili mixture to the hot oil and stir to combine. Cover partially and cook until reduced by half while stirring occasionally, about 15-20 minutes. The color will deepen into a deep reddish brown. Remove from heat and set aside.
  • When the meat mixture has finished simmering, the pork rib meat should have pretty much fallen off the bones. Take out the bones and discard them. Using a large spoon, break up the pork and beef until it resembles pulled meat. Be on the lookout for any smaller bones that you may have missed and remove them. Stir in the chili sauce and bring to a simmer over medium-low. Cook for another hour, uncovered, stirring occasionally until mixture boils down to a thick stew. 
  • To serve: Add lettuce to the bottom of six shallow soup bowls. Ladle one big scoop of stew over the lettuce. Rub dried oregano leaves between the palms of your hands to release the flavors, then sprinkle evenly over the stew.
  • Garnish with avocado slices, Cotija cheese, radishes, and lime zest.
Keyword beef and pork stew, comfort food recipes, hearty soup, low carb chili recipes, low carb stews, Rojo Teja
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Pasta in Truffle Oil with Mushrooms and Spinach

⭐⭐⭐⭐⭐

Serves: 6 | Total Time: 30 Minutes


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I have always been inspired by gourmet food, and although going out to a fancy restaurant can be fun in it’s own right (how can you beat the softly playing piano in the background?) it isn’t always practical.

I am probably speaking for most of us who are on some kind of a budget and can’t spend upwards of $500 on a date night meal. I can bet that most of us don’t even want to spend over $100!

The thing is, I love the fine dining experience, (and I assume you do too or you wouldn’t be reading this blog post). There is no reason why we should have to miss out just because money is tight. This is where gourmet home cooked meals come in handy, and they don’t have to be intimidating. In fact, most of them are easier than you think!

Let me explain just how I came to know this…


Good Pasta Dishes To Make
Pasta in Truffle Oil with Mushrooms and Spinach. A good pasta dish to make for a quick and easy date night dinner.

I’ve spent a good number of years working in high-end restaurants and I have not regretted a single day. There is something magical about stepping out of a clamoring kitchen with all it’s bright lights and busyness into a dimly-lit dining room humming with soft spoken voices and the gentle clink of silverware on china. 

Now, I’ve never had a problem with being able to transition from perspiring server all buttoned up in a tuxedo to polished expert on what wine to pair with sautéed foie gras drizzled with beurre blanc – all in the span of 30 seconds (the time it takes to hustle from kitchen to dining room).

That was the fun part!


Quick and Easy Date Night Dinner
I just love angel hair pasta dishes. They are so delicate, and so easy to make!

The part I didn’t like was not being able to have the full experience for myself…. simply because I couldn’t afford it. And I’ll admit that I do enjoy being on the other side of the fence.

I mean, who wouldn’t?

In my opinion, it is worth a few hundred dollars every once in a while to sit at a candlelit table under some historic crystal light fixture while a server fawns over you (and they will at those high-end establishments, trust me!). I get to indulge in a gourmet dish I’ve most likely never had before while quietly sipping wine with my husband. Although I am a chef at heart, it is nice to have the cooking done for me sometimes (and the cleaning up, for that matter, too).

But let’s be realistic, dining out at such places is usually reserved for special… (ah-hem)… very special occasions. As in, once every 15 years or something like that.


Best Vegetarian Pasta
The best vegetarian pasta dishes have lots of flavor. Using truffles sparingly with other mushrooms will complement the lighter herb and vegetable flavors, not overpower them.

This is why I taught myself how to cook gourmet meals at home. Taking everything I ever learned from reading food magazines and working with some of the finest chefs I’ve ever met, I tinkered with tried and true recipes until I was gutsy enough to start creating my own.

This recipe is one of my first successful attempts at gourmet home cooking. The truffles are not necessary if you use truffle infused olive oil, and the flavored olive oil is a whole lot cheaper, so use it if you are on a budget. If you can get actual truffles, do use them, just in moderation because they have a very strong flavor. There really isn’t anything else on the planet that will ever come close to mimicking the flavor of truffles, so you need to get your hands of some if you want to make this recipe. Here are some resources to help you out:

Now, as far as the ambience – I don’t have a recipe for that. But since this quick and easy gourmet dinner only takes 30 minutes to make, you’ll have plenty of time to iron that table linen and dust off the china…

… or not. You can simply just close your eyes and let the flavors whisk you away…


Gourmet Pasta Dishes
The key to good gourmet pasta dishes is lots of texture; here we have starchy noodles, juicy mushroom bits, and silky spinach – all topped off with a crispy, fried sage leaf.

Watch how to make this easy date night dinner:


Mushroom Spinach Pasta With Truffle Oil

Pasta in Truffle Oil with Mushrooms and Spinach

Christy Boston’s Kitchen
If you are looking for quick and easy date night dinners to make at home, you’ll love this mushroom and spinach pasta with angel hair spaghetti. It only takes 30 minutes, so you'll have plenty of time to watch that movie.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Cuisine French, Gourmet, Italian
Servings 6 people
Calories 420 kcal

Ingredients
  

  • 12 ounces angel hair pasta uncooked
  • 3 tablespoons black truffle olive oil divided, OR
  • 3 tablespoons olive oil plus 1/2 teaspoon minced truffles
  • 3 tablespoons plain olive oil
  • 1 medium yellow onion chopped
  • 2 garlic cloves chopped
  • 2 cups mixed mushrooms, such as maitake, trumpet, and portobello torn into 1-inch pieces
  • salt and pepper
  • 5 ounces fresh baby spinach
  • 1 tablespoon sage leaves finely chopped, plus more whole leaves for garnish
  • 1 tablespoon thyme leaves finely chopped
  • shaved parmesan cheese for serving

Instructions
 

  • Prepare pasta according to package instructions. Drain, reserving the pasta liquid. Set both aside. If using plain olive oil with minced truffles, now would be the time to whisk the two together. (The truffles will sink to the bottom, so when it comes time to use the oil in the recipe, give it a good whisk while adding to the skillet to stir them up again.)
  • While the pasta cooks, heat 2 tablespoons of the truffle olive oil to a large skillet over medium-high heat. Add the onion and cook for about a minute until sizzling, stirring frequently. Next, throw in the garlic and heat for another minute, stirring continuously to prevent charring. Add the mushrooms to the skillet and season with salt and pepper. Stir occasionally for 5-8 minutes or until the mushrooms have given up their juices and are beginning to brown. Scrape the vegetables into a bowl and set aside.
  • Using the same skillet, heat the 3rd tablespoon truffle olive oil. Reduce the heat to medium and add the spinach. Toss frequently in the skillet until wilted, about a minute. Transfer to the bowl with the mushrooms and allow to cool slightly.
  • Add the drained pasta back into the pot it was prepared in and turn the heat on to low. Season with salt and pepper, then add a ladle of the pasta liquid back in along with one tablespoon plain olive oil to prevent the pasta from getting sticky. Stir until warmed through and the pasta is glossy.
  • Heat the 2 remaining tablespoons plain olive oil in a small skillet over medium high. When the oil is hot enough that a bead of water jumps off it, add the whole sages leaves. Fry them until they begin to darken, about a minute, then carefully flip them. Continue to fry for another minute or so until the leaves are just starting to brown, then remove them promptly to a paper towel. Set aside. The leaves will brown very quickly, so it is important to remove them as soon as you see any browning. This way, they will be crispy – but still green and pretty.
  • Return the vegetables to the skillet, then add the pasta and toss to combine over medium heat. Throw in the chopped herbs and give it all a final toss, adding more olive oil if the pasta begins to dry out.
  • Serve immediately. Garnish with a final drizzle of olive oil, shaved parmesan cheese, and the fried sage leaves. If you used minced truffles, you can add a small dollop on top for effect, but if you do this, do it sparingly because the flavor of truffles is very strong and you don't want it to overpower the flavors of the herbs. Add a grind of black pepper and you're done!

Video

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Lamb Meatballs with Mint Pesto and Sweet Yogurt Sauce

⭐⭐⭐⭐⭐

Serves: 4 | Total Time: 30 Minutes


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Lamb meatballs, mint pesto and sweet yogurt sauce. Sounds gourmet, doesn’t it?

Well, it is… and it’s all keto, too!

Initially, I wasn’t aiming to make this recipe a gourmet keto recipe. It just sort of happened, like a lot of things in the kitchen do when I experiment with new recipe ideas. 

Quick Lamb Dinner

The story goes something like this…

I had lamb for the first time at the Outback Steakhouse many years ago. This was way back when they offered a rack of lamb on the menu. It came with ramekins of mint jelly and a rich brown gravy made from the pan juices.

I was in love!

Lamb Meatballs Mint Pesto

As time went by I got pretty used to cooking my own lamb chops at home. Having lamb with mint is one of my favorite culinary flavor combinations, and since I wanted them more than I could afford to go out and get them at restaurants, I needed to learn how to cook lamb at home.

My love affair with lamb got even juicier the first time I had a gyro… 

Ooooooh,… seasoned lamb meat roasted on a spit, slathered with yogurt sauce and all wrapped up in a chewy, pillowy flatbread…. can life possibly get any better? When I introduced Mark to gyros not long after we met, his reaction was pretty much the same.

How Do You Cook Lamb Meat?

These days, the mere mention of ‘lamb’ when he asks me what’s for dinner will produce a happy dance.

This lamb meatballs appetizer is a combination of my two favorite ways to have lamb; chops with mint jelly for dipping and a traditional Greek gyro. The keto part just sort of happened. In fact, the carbs in this recipe are so low that you can double up the serving portions and have these easy lamb meatballs as a keto dinner without even coming close to busting your carb limit.

Lamb Meatballs

Don’t you just love it when things work out like that? Oh, and did I mention that this is a 30 minute lamb recipe, too?

Gourmet.

Healthy.

Fast and easy.

How To Cook Lamb

With that said, feel free to pour your favorite glass of red for sipping while enjoying the free time you just gained back tonight.

Cheers! 


What Wine Goes With Lamb Meatballs

Wine pairings for Lamb Meatballs with Mint Pesto and Sweet yogurt Sauce:

Cabernet sauvignon pairs well with both lamb and mint, and syrah will compliment the delicate flavors without overpowering.

Not a fan of reds? Grab your favorite dry rosé, it works just as well.


*Peppermint Essential Oil is necessary for the yogurt sauce to be smooth and pretty on the plate. If you don’t have the peppermint essential oil and you want to get some, you will want a food grade essential oil. (Adulterants, fillers, and contaminants – be gone!) Peppermint is not too pricey, and if you don’t know where to buy essential oils for cooking, send me a message and I will let you know where I get mine. You can use the remaining oil in other recipes, in cocktails, to relieve headaches, freshen feet, and even to repel mice, ants and spiders. It has a long shelf like and will keep for many months.


Easy 30 minute Lamb Meatballs Recipe Idea
Lamb Meatballs Recipe

Lamb Meatballs with Mint Pesto and Sweet Yogurt Sauce

This is the best lamb meatball recipe to make if you are on the keto diet – or even if you aren't. Gourmet flavor. Easy to make. A culinary win-win!
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Appetizer, Main Course
Cuisine Mediterranean
Servings 4 people
Calories 420 kcal

Ingredients
  

  • 1 egg
  • 1 tablespoon coconut flour
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon crushed red pepper flakes
  • ¼ cup flat parsley finely chopped, plus
  • ¼ cup whole flat parsley leaves
  • 2 tablespoons plus 1/4 cup olive oil divided
  • 1 teaspoon fine sea salt plus more
  • 1 garlic clove peeled
  • 1 pound ground lamb
  • ¼ cup whole mint leaves firmly packed
  • ¼ cup whole milk plain greek yogurt
  • 1 drop peppermint essential oil
  • 3 to 4 drops liquid stevia
  • a few grinds black peppercorns (from a pepper mill), or a pinch of coarsely ground black pepper

Instructions
 

  • Preheat oven to 425°F.
  • In a large bowl, mix together the egg, coconut flour, cumin, turmeric, red pepper flakes, finely chopped parsley leaves, 2 tablespoons olive oil, and salt. Add the ground lamb and mix everything together well. Use your hands for best results!
  • Roll the lamb mixture into balls that are about one inch in diameter. You should end up with around 20 meatballs. Place the meatballs on a rimmed baking sheet so that they are evenly spaced. Bake on the top rack in the oven for 12-15 minutes. When done, use kitchen tongs to roll the meatballs around on the baking sheet. This will smooth out any uneven edges as well as coat them in their juices for maximum flavor.
  • While the meat is baking; add the mint leaves, whole parsley leaves, the second garlic clove, 1/4 cup olive oil, and a pinch of salt to a food processor. Pulse for about a minute or until leaves are very finely chopped and the pesto is beginning to get smooth. 
  • In a small bowl, combine the yogurt, peppermint essential oil, liquid stevia and fresh ground black pepper. Mix well until the yogurt is smooth and creamy and the flavors are evenly distributed.
  • Smear a spoonful of yogurt sauce onto each plate. Drop a spoonful of mint pesto on top of the yogurt and smear the pesto into the yogurt using light, arcing motions. (Don't overdo it, though! You want to have distinct circles of white yogurt and green pesto covering the plates.). Place 5 meatballs on top of the sauce/pesto swirls, then top the meatballs with a drizzle of olive oil. Garnish with a grind or two of fresh ground black pepper and a sprinkling of red pepper flakes.

Video

Keyword 30 minute meals, baked lamb meatballs, best sauce for lamb, cook with essential oils, easy gourmet recipes, easy lamb appetizers, easy lamb meatballs, gourmet at home, homemade keto chips, keto recipes, lamb meatballs, lamb meatballs recipe, lamb meatballs with mint pesto, lamb recipes, sweet yogurt sauce, what sauce goes with lamb
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