Pan seared lamb chops can be freshly made, with ingredients that are easy to find. I like lamb simply cooked, the meat is flavorful enough on its own not to require a sauce. Here is my simple recipe on how to pan sear lamb chops. I ❤️ this exotic preparation and hope you too will love to make it during weekend as today is Sunday and thinking to make some thing exclusive so here the preparation of the day is ready to serve enjoy👌🥂

Ingredients for making the Pan Seared Lamb Chops😋👌

• 8 lamb loin or rib chops (1-inch thick)
• 1 tablespoon chopped fresh thyme leaves, plus 1 large sprig
• 3/4 teaspoon kosher salt, divided
• 1/4 teaspoon freshly ground black pepper
• 4 tablespoons unsalted butter, divided
• 1 small shallot, finely chopped
• 1 large garlic clove, smashed
• 1/2 cup dry white wine or low-sodium chicken broth
• 1 teaspoon freshly squeezed lemon juice
• 1 tablespoon finely grated lemon zest

Method of making the Pan seared Lamb Chops❤️😘

1. Seasoning of the lamb chops. Remove the lamb chops from the refrigerator and massage the chopped thyme, 1/2 teaspoon of the salt, and pepper into the meat. Set the lamb chops aside at room temperature for 5 minutes.
2. Cooking of the lamb chops.Melt 2 tablespoons of the butter in a 12-inch skillet over medium-high heat. Add the lamb chops and cook until a rich, brown crust forms on the bottom, 4 to 6 minutes (if you’re using thicker lamb chops, this could take up to 10 minutes).
3. Turn/flip of the lamb chops. Flip the lamb chops and continue to cook until an instant-read thermometer inserted into the thickest part of the meat registers 145°F, 4 to 6 minutes more.
4. Transfer to a plate. Transfer the lamb chops to a plate and cover with aluminum foil. Pour off all but 2 tablespoons of the rendered fat.
5. Cook the shallot, garlic, and thyme. Reduce the heat to medium. Add the shallot, garlic, and thyme sprig to the pan and cook until shallot softens and begins to brown, about 1 minute.
6. Deglaze the pan. Deglaze with the wine or broth and lemon juice, scraping any browned bits from the bottom of the pan.
7. Finish the sauce. Cook until reduced by half, 1 to 2 minutes. Stir in the lemon zest, remaining 1/4 teaspoon salt, and 2 tablespoons butter.
8. Cook until the butter melts and the sauce thickens slightly, about 1 minute. Taste and season with more salt and pepper if needed.
9. Pour the sauce over the lamb chops and serve immediately garnished with chopped thyme herbs. Accompanied with rice, pilaf or stirred veggies as per your preferences 👍❤️

Please Note

Marinate the Lamb chops with salt, pepper, thyme, and lemon zest up to 1 hour in advance and refrigerated.

Cantonese steamed fish is a traditional and simple dish that’s often served as one of the final courses in a traditional Chinese wedding banquet right before the last rice and the noodle course. But it’s also a dish that can be found on a lot of home dinner tables. That’s when you know it’s not just easy, it’s good. This dish is so nutritious and healthy best for a quick meal with lots of vitamins and proteins.🥰

Ingredients for making the Steamed Fish🥰

• 4 x 200g ling fish fillets
• 1 bunch coriander, leaves picked
• 4 spring onions, sliced
• 1 long red chilli, thinly sliced
• Steamed rice to serve

Making of ginger Sauce

• 1/2 cup light soy sauce
• 2 cloves garlic, shredded
• 2 tablespoons ginger, shredded
• 1 stick lemongrass, white part thinly sliced
• 1/4 cup kecap manis
• 1/4 cup brown rice vinegar
• 1/2 teaspoon sesame oil

Combined all the ingredients to pour on the top❤️

Method of making the steamed Fish😋👍

• Pat fish dry with paper towels. Line a large steamer basket with baking paper and top with fish.
• Steam, covered, over a wok of simmering water for 4-5 mins, or until flesh is white.
• Meanwhile heat all ginger sauce ingredients in a small saucepan with 1/2 cup water.
• Simmer on low heat for 5 mins, or until fragrant and reduced slightly.
• Transfer fish to a serving platter and pour over half of hot sauce. Combine coriander, spring onions and chilli and scatter over fish.
• Serve with steamed rice and remaining sauce.😘👍

Grilled/Seared are cooking terms but chicken seared thighs in a delicious garlic butter mushroom sauce with a hint of herbs is MY personal favorite dinner everyone would ❤️ to have this perfect dinner with very little efforts you can cook this mind blowing delicious dish and accompanied This Garlic Mushroom Chicken Thighs dish over rice, pasta, mashed potatoes😋👌

Ingredients for making the Mushroom Chicken 🥰

For The Chicken

• 1 1/2 pounds (700g) boneless skinless chicken thighs (around 6-8 fillets)
• 1 teaspoon each onion powder and garlic powder
• 1/2 teaspoon each of dried thyme and rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon cracked black pepper
• 2 tablespoons olive oil

For making the Sauce

• 1 tablespoon butter
• 8 ounces (250 g) sliced brown mushrooms
• 4 cloves garlic, minced (or 1 tablespoon minced garlic)
• 1 tablespoon fresh chopped parsley
• 1/2 – 1 teaspoon each of dried thyme and dried rosemary (adjust to your taste)

Method of making the Mushroom Chicken thighs

• Pat chicken thighs dry with paper towel and trim off excess fat.
• Combine the onion powder, garlic powder, herbs, salt and pepper.
• Coat the chicken evenly with the combined seasoning.
• Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and sear chicken thighs in batches until browned on each side and no longer pink in centre (about 8 minutes each side, depending on thickness).
• Add remaining oil if needed for second batch. Transfer to a plate set aside and keep warm.
• To the same pan or skillet, melt the butter and add the mushrooms. Season with salt and pepper and cook until soft (about 3 minutes).
• Add the garlic, parsley, thyme and rosemary; sauté until fragrant (about 1 minute).
• Return chicken to the pan. Taste test and season with salt and pepper to your taste. Garnish with fresh parsley.
• Serve hot as per your preferences with Steam rice, pasta or mashed potatoes.👍💐😘

Chicken Puttanesca is a healthy dish which is everyone’s favorite😀Juicy chicken thighs are simmered in a rich tomato broth with olives and capers. This dish is very much popular and can be made on the stovetop, oven or in the slow cooker. It’s naturally gluten-free and low carb, and can easily be adapted to make a delicious paleo diet 🥰

Ingredients for making the Chicken Puttanesca😘

• 2 tablespoon extra virgin olive oil
• 4 chicken thighs bone in and skin on
• 1 medium diced onion
• 4 cloves minced garlic
• 1/4 cup red wine
• 1/4 cup chicken broth
• 1 14.5 ounce can garlic fire roasted tomatoes
• 1 cup crushed tomatoes
• 1 teaspoon Italian seasoning
• 1/2 teaspoon crushed red pepper flakes
• 1 tablespoon capers
• 1/2 cup olives pitted and sliced
• 2 tablespoons tomato paste if needed
• salt and pepper to taste
• parsley or basil for garnishing
• parmesan cheese for serving (optional)

Methods of making the Chicken Puttanesca👍😋

1. In a heavy bottom skillet pan add oil.
2. Heat over high heat and add in chicken thighs. Sprinkle with salt and pepper.
3. Brown the chicken on both sides (about 2-3 minutes on each side). Remove the chicken from the pan and set aside.
4. Add in the onion to the same pot and cook until tender, 3-4 minutes, until it becomes translucent.
5. Add in garlic and cook for 1 minute.
6. Stir in wine and deglaze the pan. Scrape the browned bits off the bottom.
7. Stir in chicken broth, fire roasted tomatoes, crushed tomatoes, Italian seasoning, red pepper flakes, capers and olives. Add tomato paste to give it nice color and texture.
8. Cover and simmer for 15-20 minutes or until the chicken is fully cooked.
9. Adjust the seasoning, garnished with flavorful herbs like parsley and basil. Served hot with either steam rice or any pasta on the side.👍😋
10. You can either follow the below stated method also as per your suitability

For Slow Cooking procedures

1. Cook for half an hours on low heat, once the chicken and all the ingredients been added simmer the gas for half an hour. 😘

For Baking Procedures

1. Cover and roast in a 400 degree oven for 25-30 minutes or until cooked. 👍❤️

One of the exotic dish called “Braised short ribs” are one of those classic, cozy, and quintessential Fall-inspired dinners. Now I’ll be the first to tell you that short ribs can be on the pricier side when it comes to cuts of meat at your local butchers. It’s most certainly not like your typical pot/beef roast. 😋👌

Ingredients for mailing the Braised Short Ribs 😘

• 5 pound bone-in beef short ribs, cut crosswise into 8” pieces
• Kosher salt and freshly ground black pepper
• 3 tablespoons vegetable oil
• 3 medium onions, chopped
• 3 medium carrots, peeled, chopped
• 2 celery stalks, chopped
• 3 tablespoons all-purpose flour
• 1 tablespoon tomato paste
• 1 750-milliliter bottle dry red wine (preferably Cabernet Sauvignon)
• 10 sprigs flat-leaf parsley
• 8 sprigs thyme
• 4 sprigs oregano
• 2 sprigs rosemary
• 2 fresh or dried bay leaves
• 1 head of garlic, halved crosswise
• 4 cups low-salt beef stock

Method of making the Braised Short Ribs👍😘

1. Preheat oven to 350°F. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 tablespoons drippings from pot.
2. Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes.
3. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes.
4. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes.
5. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.
6. Cook until short ribs are tender, 2-2 1/2 hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup.
7. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper.
8. Serve in shallow bowls over mashed potatoes with sauce spooned over. Enjoy this fabulous dish with a exotic bread basket as well👍

Please Note

To test if the ribs are done, pull on a bone. It should slide out freely.❤️

Ingredients for making the Oats Ladoo💐👍❤️

For making of 15 to 20 ladoos

1. 1 coconut (ripe gola) cut into small pieces
2. 1/2 bowl oats
3. 1/2 cup chopped dryfruits (almonds, pistachio, cashews nuts, figs)
4. 1 tin condensed milk
5. 5-6 cardamom pods
6. 1/2 bowl – raisins

Method of making the Oats Ladoo❤️💐

1. Dry roast oats till it becomes little browns and aromatic.
2. Grind coconut with cardamom pods. Make a fine powder.
3. Take a another kadai add coconut powder, oats, dryfruits and condensed milk on low heat mix it properly till it becomes gluey consistency.
4. Transfer this mixture on the plate and cool it down, now apply little oil on the palm take small quantity of the mixture and make ladoo. After rolling off you can decorate it with the choice of your favourite dry fruits.😋
5. Dotted with Pistachio now transfer all this ladoos in the fridge in a tray or in a jar as per your suitability for around 3 to 4 hours. Or you can have it as it is.
6. Once the Ladoos becomes set you serve these healthy delight with your family and friends during the festive occasion or as a evening hi-tea.

Coq au vin is a French dish of chicken braised with wine, lardons, mushrooms, and optionally garlic. A red Burgundy wine is typically used, though many regions of France make variants using local wines, such as coq au vin jaune, coq au Riesling, coq au pourpre or coq au violet, coq au Champagne. As per your preferences 😋🥂

Ingredients of making the Chicken Coq Au Vin 😋👌

• 4 chicken thighs
• 4 chicken drumsticks
• 1 1/2 cups red wine
• 1 cup chicken stock
• Optional: 1/4 cup brandy
• 3 strips of bacon, cut into 1/2 inch pieces
• 1 medium onion, quartered then thinly sliced
• 4 medium carrots, cut into 1 inch pieces
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 2 teaspoons fresh thyme leaves
• 8 ounces mushrooms, thickly sliced
• 8 ounces pearl onions, peeled
• Beurre manie (2 tbs butter and flour)

Method of making the Chicken Coq Au Vin 😘

1. Place the chicken thighs and drumsticks in a medium-sized bowl and pour the wine, chicken stock, and (if using) the brandy over the top. Prep the vegetables.
2. Add the bacon to a large skillet or braiser over medium-high heat. Cook until the bacon is crispy, about 8 minutes, then remove it from the pan with a slotted spoon.
3. Remove the chicken from the wine marinade (save the wine) and dry the chicken with paper towels. Working in 2 batches if needed, place the chicken in the pan, skin side down. Sear until it is golden on both sides (about 5 minutes each side) then remove the chicken from the pan.
4. Pour all but 2 tablespoons of the bacon/chicken oil into a heatproof dish and set it aside.
5. Add the sliced onion and carrots to the pan and let them cook until the onion is golden brown, about 7-8 minutes. Add the garlic to the pan and let it cook for 1 minute.
6. Push the vegetables to the side of the pan and add the tomato paste. Cook the tomato paste until it is fragrant and begins to darken.
7. Pour the reserved wine marinade into the pan, scraping the bottom to remove any stuck on bits.
8. Nestle the chicken into the pan and sprinkle the thyme over top.
9. Cover the pot, turn the heat to low, and simmer for 20 minutes.
10. Pour 1 tablespoon of the reserved oil (or use olive oil) into a large skillet.
11. Add the mushrooms and saute over medium-high heat until brown, about 10 minutes.
12. Add the pearl onions to the pot with the chicken and cook for 10 minutes more.
13. In a small bowl mix together your choice of beurre manie. Remove the chicken from the pan then add the beurre manie.
14. Stir it into the sauce and let it thicken. Season to taste with salt and pepper.
15. Add the chicken back into the pan and top with the cooked bacon and mushrooms. Sprinkle with a little fresh thyme. 😘😋👌 enjoy this traditional dish which is very much popular throughout the universe.

Slow cooking lamb makes it melt-in-the-mouth tender, and with this simple recipe, the oven does most of the work. It can also be made in a slow cooker. You can use a pale or golden ale for the beer.👍👌

Ingredients for making the beer braised Lamb Shank👍😘💐

• 3 lamb shanks or as per your requirement
• 1 1/2 tbsp kosher salt
• 2 tsp ground black pepper
• 2 tbsp olive oil or vegetable cooking oil
• 1 yellow onion
• 2 carrots
• 2 celery ribs
• 1-2 tbsp tomato paste
• 4 garlic cloves
• 1 tbsp flour
• 18 oz flavorful lager or ale (Marzen, dunkel or porter) or red wine such as Shiraz or Chianti
• 2 cups stock (beef or vegetable)
• 2 tbsp dark brown sugar
• 2 bay leaves
• 1 tbsp cumin
• 2 tbsp dried thyme or 8-10 sprigs fresh
• 1 tbsp Dijon mustard (for gravy)
• 1 tbsp roux + 2 tbsp cold water to make a slurry (for gravy)

Method of making the Beer Braised Lamb Shank❤️😋

FOR BRAISER OR DUTCH OVEN

1. Preheat oven to 275 F.

2. Clean and rough chop all the veggies and garlic and set aside. Pat dry the lamb shanks and season them well with salt and pepper.

3. Heat oil over medium-high heat in the braiser/Dutch oven (or a large heavy skillet) and sear the lamb shanks for about 2-3 mins on each side. Work in batches. Remove when nicely browned and set aside.

4. Reduce the heat to medium and add the veggies and garlic, stir them and let them soften for 4-5 minutes. Add the flour and the tomato paste, stir and cook for one minute.

5. Deglaze with beer or wine, scrape all the brown bits from the bottom of the braiser (pan). Add the beef stock, the bay leaves, the thyme, the cumin and the brown sugar. Stir well, then place the lamb shanks into the liquid and increase the heat to bring to boil.

6. Cover with lid and place in the oven for about 2 hours. Check them to see how tender they have become about an hour and a half in and braise for as long as needed after that, until they reach your desired tenderness.

7. When the lamb shanks are done, remove them from the braising liquid (carefully, the meat will be very tender) and let them rest for a few minutes. Cover with aluminum foil to keep warm if needed.

For Slow Cooking❤️😘

1. Use a large, heavy skillet and follow the instructions stated from point 2 to 5 from the Braiser/Dutch oven method above.

2. Very carefully transfer the braising mixture and the shanks to your slow cooker and cook on high until they reach your desired tenderness. 

For making the Gravy 😋

1. After removing the shanks skim the fat on top of the braising liquid with a spoon and discard. Strain the vegetables and herbs using a sieve and discard them, reserve the liquid.

2. Heat the same pan where you cooked the shanks over medium heat, add the strained juices and the Dijon mustard and bring to simmer. Whisk to incorporate. Mix 1 tbsp roux to the boiling liquid. Stir to thicken and Remove from heat.

Transfer to gravy boat and served as per your preferences one of the exotic flavorful meat dish best goes with any rice preparation. Enjoy this dish with your family and friends🥰❤️ Bon appetite !

Ossobuco or osso buco is a specialty of Lombard cuisine of cross-cut veal shanks braised with vegetables, white wine and broth. It is often garnished with gremolata and traditionally served with either risotto alla milanese or polenta, depending on the regional variation.

Ingredients for making the Ossobuco❤️

1 sprig fresh rosemary

1 sprig fresh thyme

1 dry bay leaf

2 whole cloves

Cheesecloth

Kitchen twine, for bouquet garni and tying the veal shanks

2 whole veal shanks (about 1 pound per shank), trimmed

Sea salt and freshly ground black pepper

All purpose flour, for dredging

1/2 cup vegetable oil

1 small onion, diced into 1/2-inch cubes

1 small carrot, diced into 1/2-inch cubes

1 stalk celery, diced into 1/2 inch cubes

1 tablespoon tomato paste

1 cup dry white wine

3 cups chicken stock

3 tablespoons fresh flat-leaf Italian parsley, chopped

1 tablespoon lemon zest

Method of making Ossobuco

• Place the rosemary, thyme, bay leaf and cloves into cheesecloth and secure with twine. This will be your bouquet garni.
• For the veal shanks, pat dry with paper towels to remove any excess moisture. Veal shanks will brown better when they are dry.
• Secure the meat to the bone with the kitchen twine. Season each shank with salt and freshly ground pepper. Dredge the shanks in flour, shaking off excess.
• In a large Dutch oven pot, heat vegetable oil until smoking. Add tied veal shanks to the hot pan and brown all sides, about 3 minutes per side. Remove browned shanks and reserve.
• In the same pot, add the onion, carrot and celery. Season with salt at this point to help draw out the moisture from the vegetables.
• Saute until soft and translucent, about 8 minutes. Add the tomato paste and mix well. Return browned shanks to the pan and add the white wine and reduce liquid by half, about 5 minutes.
• Add the bouquet garni and 2 cups of the chicken stock and bring to a boil. Reduce heat to low, cover pan and simmer for about 1 1/2 hours or until the meat is falling off the bone.
• Check every 15 minutes, turning shanks and adding more chicken stock as necessary. The level of cooking liquid should always be about 3/4 the way up the shank.
• Carefully remove the cooked shanks from the pot and place in decorative serving platter. Cut off the kitchen twine and discard.
• Remove and discard bouquet garni from the pot.
• Pour all the juices and sauce from the pot over the shanks. Garnish with chopped parsley and lemon zest.😋👍👌

Valencia’s position on the coast meant people had access to a lot of good seafood to add to their dishes and though the original paella recipe used rice, meat and beans along with saffron and paprika the most popular form nowadays is seafood paella.

Ingredients for making the Paella😘👍

• 3kg Veggie paella Ardo
• 1kg mussels
• 750g squid tubes
• 300g chorizo cut into slices
• 20 raw langoustines
• 20 chicken drumsticks
• 2 tbsp olive oil
• salt and pepper
• 1 lemon
• Salt and pepper to taste
• 5 saffron sprigs
• 1/2 tsp paprika powder

Method of making the Paella Royale 👍❤️

1. Cut the chorizo in slices about 5mm
2. Rinse the mussels and cut the squid into rings of 1 centimeter.
3. Heat a very large pan on a high heat. Pour in a generous dash of olive oil and cook the seafood, chicken and chorizo until tender. Season with salt and pepper.
4. Warm up the paella in a pan.
5. Arrange all the cooked seafood over the paella.
6. Serve hot accompanied with your choice of salad ❤️👍