Spicy Grilled Lamb Chops w/ Peach Salsa

I could smell the fresh-ripened peach in the fruit bowl. The lamb chops were defrosted and ready for a grilling.  Since I didn't have fresh mint or Dijon mustard for either of my favorite recipes, I decided on spicy rub for the chops.  I pulled cinnamon, brown sugar, cayenne, and cumin from the pantry and mixed together.  It smelled wonderful and aromatic!  For the salsa I chopped the fresh peach, added chopped orange bell pepper, a jalapeno, red onion, parsley and real maple syrup.  The result - spicy arrogant lamb chops topped with fresh and fruity salsa.  

Spicy Stuffed Southwestern Chicken Breasts

Okay, don't ask why the picture is "greenish!"  It was taken with hubby's cell phone and when I worked with it in Adobe, it looked much better!  and it tasted better than it looks here with the slight green tinge.  Ugh!  

Having a chicken breast in the fridge, some great Mexican cheddar cheese, and some ripe tomatoes, I figured how could you go wrong... 

Roasted Vegetable Pizza

When an abundance of squash is on hand, this is a good pizza to make!  On a particularly busy afternoon, hubby and I cooked up this pizza and enjoyed it for lunch which prompted me to write down the recipe last summer.  I hope you enjoy it.  

Orange Pecan French Toast

Saturday mornings are the best days for us to have a nice breakfast or brunch.  You can relax, take your time and if it's a beautiful day, eat outside soaking up the sunshine and fresh air. 

This Saturday we decided on Orange Pecan French Toast for breakfast.  We sipped hot coffee and talked about going to our grandson's baseball game while I beat the eggs until frothy.  As hubby got out the bacon and lined them up on a foil wrapped pan to cook outside on the grill, I added milk, orange zest, orange liquor, and a pinch of salt to the beaten eggs.  Once the bacon was sizzling outside, I dipped fresh egg-rich bread in the egg batter until saturated and placed them on a griddle where melted butter sizzled.    The orange zest was fragrant causing my mouth to water in anticipation of this delight.  While the French toast cooked, I toasted up some chopped pecans to serve over the top with butter and syrup.

Substitutions and Omissions

The recipe, one from an "old" Reader's Digest.   
The main ingredient; tuna.   
The theme; Polynesian.   
The job; creating dinner with what I had on hand. 

Okay, I have to say; even though I've tried this recipe now, I really haven't tried this recipe YET! 

I substituted sour cream for yogurt, bottled lime juice for fresh, Dijon mustard for the mustard seed, cubed cantaloupe for the papaya, fresh tuna for the canned, whole egg for the egg substitute, parsley for the cilantro, and finally, but not least, chives for the scallions.  Oh, and I omitted the chopped sweet red pepper.  I simply didn't have that color or any other color of pepper on hand! 

I have to say, given all that, these tuna cakes were still pretty good.  About the only thing I'd change to make this a keeper recipe - I would go ahead and use papaya over the cantaloupe simply because it's a softer fruit, but that's the only reason. 

If you'd like the recipe for Tuna Cakes with Ginger Dressing and Cantaloupe Salsa.....

Gorgonzola and Bacon Stuffed Pork Tenderloin

You know dinner's ready when the smoke alarms go off!  Right?

The complete meal with whistles and bells?  All the bells or alarms, all over the house, all screaming for attention...just roast the pork at 450 degrees and try baking the corn muffins at what should be baked at 350 degrees.  Yep, not a good idea. After adjustments; bake the pork at 400 degrees and use a double oven for the corn muffins, should you have them with your dinner, at the appropriate temperature!

But all in all, it turned out to be delicious and something I think you might enjoy!