Greek Grilled Lamb Loin Chops

Greek Grilled Lamb Chops is a great way to enjoy lamb since this cut is moist and tender. A lamb loin chop is cut from the back waist of the lamb, and doesn’t have a rib bone (unlike a lamb rib chop). Both loin chops and rib chops have tender meat which makes it great for things like searing, broiling and, grilling.

This cut of meat is generally a bit meatier than rib chops, and American lamb from your butcher or local farmer has absolutely no gamey taste. (American Lamb Board)

What will you need to make Greek Grilled Lamb Loin Chops?

• lamb loin chops
• butter
• olive oil
• lemon zest and juice
• garlic cloves
• sprigs fresh rosemary leaves, chopped
• dried oregano (you can use fresh oregano if you prefer)
• kosher salt
• black pepper
• red pepper flakes

RECIPE
Ingredients
2 lbs lamb loin chops
1/4 cup melted butter
2 tbsp olive oil
1 lemon, zest and juice
4 garlic cloves, minced
4 sprigs fresh rosemary leaves, chopped
2 tsp dried oregano
1/2 tsp salt
black pepper
1 pinch red pepper flakes

Method
In a small bowl, add the zest and lemon juce; mix with the olive oil and melted butter and whisk to combine thoroughly. Add the minced garlic, chopped rosemary leaves, oregano, kosher salt, black pepper and red pepper flakes and whisk well. Pour over lamb chops in bowl or into a large zip-top plastic bag. Let marinate at room temperature for 30 minutes to one hour.

Prep your grill to 350°F. Grill over medium-high heat, basting chops with the marinade, 3-4 minutes per side or until internal temp reaches 130°F for a nice medium rare. Grill to internal temp of 145°F for more well done. 

Alternately, use a cast iron or heavy bottomed skillet, and cook 3-4 minutes per side on your stove top until internal temp reaches 130°F or a bit longer to 145°F for more well done.

Remove from grill and let rest covered with aluminum foil 10 minutes.

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Grilled Chuck Roast

I am in love with local grass-fed beef! Thankfully we have several grass-fed beef farmers local to me, and this beauty came from my friends at Hill Creek Farms - Hartsville. All of their Angus and Angus-Charolais Beef comes from pasture-raised and grass-fed animals. There are no added hormones and the meat is antibiotic free. The meat is processed at an USDA inspected packing plant where it is dry aged, cut to order, vacuum packed and flash frozen.

My friends and I have ordered several sides of beef from this farm, and every time the beef has been excellent and, I believe, of superior quality to what you can buy in a grocery store. While buying a side of beef is a large investment, it can easily last you a year, making it extremely economical. See the benefits to buying a whole side of beef.

Of course, when you buy a side of beef, you get many different cuts, from sirloins and rib-eyes to chuck roast. Not always wanting the chuck roast to be cooked as a pot roast, I started investigating ways to grill it. Who knew a grilled chuck roast could be so tender and delicious? We sure didn't until we made this recipe. Wow, talk about a "game changer!" This economical cut completely amazed us, exceeding any expectations we had.

RECIPE
Ingredients
1 grass-fed beef chuck roast (approx. 3 lbs)
1/2 cup Soy Sauce (or Teriyaki if preferred)
1/4 cup Worcestershire Sauce
1/3 cup red wine vinegar
1-2 tbsp. grainy mustard 
2 tsp minced garlic
1 tsp course ground black pepper
1/2 cup oil

Method
Combine all marinade ingredients in a large gallon zip-top bag mixing well. Add beef chuck roast, and seal bag removing as much air as possible. Refrigerate and marinate 8-12 hours (or overnight), turning roast a couple of times.

Over direct high heat, sear roast 3 minutes on each side. Reduce heat to medium-indirect heat and continue to grill roast 60 minutes, basting with reserved marinade during last 10 minutes.

Using a meat thermometer, check internal temperature of beef beginning at 40 minutes and every few minutes thereafter, until beef registers an internal temperature of 130 for medium rare or 145 for more medium/well.

Remove roast, cover with foil and let rest 15 minutes before carving roast against the grain and serving.

Also seen on Meal Plan Monday

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Grilled Lamb Kofta Kebabs

Every region of the Middle East has their favorite version of Kofta Kebabs. Mostly they are made with ground lamb, herbs and spices, but occasionally you'll find them made with ground beef or veal. 

When we were stationed in Berlin, Germany many years ago, there was a large Turkish population residing there that produced an abundance of street foods, from Doner Kebabs to these Kofta Kebabs. 

These are so quick and easy to make, and delicious to eat. They are the perfect "grill time" treat to make and enjoy, and I know my family and I will enjoy these many times over the hot summer here in South Carolina!

RECIPE

Ingredients

1 lb ground lamb

1 small onion, finely diced or minced

1 tsp mint leaves

1 tsp oregano

1/2 tsp cayenne pepper

1/2 tsp allspice

1 Tbls parsley

1/2 tsp course-ground black pepper

Wooden Skewers (soaked in cold water)

Method

Mix all ingredients together in a large bowl, combining thoroughly. Divide mixture into 6 balls and shape each into ovals. Insert a wooden skewer into each oval, and using your hands, continue to shape and press tightly around skewer.

Grill kebabs over medium-high heat turning often, 6-8 minutes or until cooked through. Serve immediately while hot.

Enjoy,

Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Marinated Grilled Pork Chops

One of the very first farms I ever visited when I began my quest for local, pasture raised meats and products from small, local family farms was Sunny Cedars Farm. It was an eye-opening experience, and I've been friends with the farm owners ever since.

Pigs raised humanely on pasture with no antibiotics or added growth hormones is most definitely not the white meat. These pork chops are a rosy red color, tender and delicious.

If you ever have a chance, do yourself a favor and seek out a local farm to buy your meat from ... I think you'll be very happy you did.

Grilled Lamb Shanks

Who knew Lamb Shanks are so darn good! Don't get me wrong, I grew up eating lamb, but that was Leg of Lamb, or Lamb Chops, not Lamb Shanks.

Since discovering Lamb Shanks at a couple of our local, small family farms, we have been trying them different ways.

Not too long ago we tried Slow Cooked Braised Lamb Shanks, but then my husband really wanted to try grilling them and this is the delicious result.

RECIPE
Ingredients
2 large lamb shanks
4 small garlic cloves, minced
1 1/2 Tbls course ground black pepper
1 - 6" stalk fresh rosemary, minced
1/2 tsp salt
1 tsp. olive oil
1/2 tsp oregano
1/2 tsp thyme
1/2 tsp tarragon
1-2 tsp. raw local honey

Method
In a small bowl, mix together all ingredients except the lamb shanks and honey. Turn grill burners on the direct high and sear lamb shanks 5 minutes per side. Remove shanks and turn burners down to low-off-low.

Rub lamb shanks all over with spice rub. Spray a large piece of aluminum foil liberally with cooking spray and wrap shanks tightly in foil. Wrap another piece of foil around lamb shank package and place on the grill. Grill 2 hours over low heat, turning lamb shank package several times during the cooking time.

Remove lamb shanks from grill, remove foil wrapper and drizzle each lamb shank with honey. Serve immediately with your choice of side dishes. We served ours with sliced grilled potatoes topped with bleu cheese, onions and carrots.

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Grilled Pizza Zucchini Boats

Revised and Updated July 2021

I’m a big fan of all types of veggies, but my husband is not so much. Oh he eats them alright, but has never been one to experiment much with them, so you can imagine his reaction when I said I was going to make these Grilled Pizza Zucchini Boats. Yep, he was thrilled … not, but I assured him he would like them. I mean, really what’s not to like about pizza sauce and ooey gooey melted mozzarella cheese. Who knew something so easy would be so delicious.

Did you know?

Zucchini is super low in calories – Zucchini makes the perfect light side dish for a heavy meal: One cup of sliced zucchini has about 19 calories. That’s 40 to 50% lower than the same serving size for other low-cal green veggies like broccoli and Brussels sprouts. And because it’s so versatile, you can enjoy this low-calorie food in so many different recipes, from baked fries to pesto roll-ups, or grilled as I did.

You can eat the blossoms – Even though zucchini is served as a vegetable, it’s technically a fruit because it comes from a flower: it grows from a golden blossom that blooms under the leaves. They don’t normally sell the blooms in the grocery store, but you can find them at farmers’ markets. And these beauties aren’t just for looking at—you can eat them, too. The most popular way to prepare them is fried or stuffed, but our friends at Sunset magazine have a unique salad recipe to try. Check out Squash Blossom, Avocado, and Butter Lettuce Salad.

It may be good for your heart – Zucchini has a good amount of potassium: 295 milligrams per cup, or 8% of your recommended daily value. According to the American Heart Association, potassium can help control blood pressure because it lessens the harmful effects of salt on your body. Studies suggest boosting your potassium intake (while also curbing sodium) can slash your stroke risk and may also lower your odds of developing heart disease. Zucchini is also high in the antioxidant vitamin C, which may help the lining of your blood cells function better, lowering blood pressure and protecting against clogged arteries. One cup of sliced zucchini has 20 milligrams, or about 33% of your daily value.

You can substitute it for pasta – Sure, you can add zucchini to your spaghetti recipes, but you can also use it in place of noodles altogether. So-called “zoodles” are a great pasta alternative, and they’re easy to make with the help of some kitchen gadgets. With a mandolin or a spiral slicer, you secure the zucchini on prongs and push the veggie toward the blades. Not only does it make things easy, but it’s also kind of cool to see dozens of noodles cranked out at once. A smaller and less expensive option is a julienne peeler, which has a serrated blade to create thin strips.

It’s not always green – You may be used to seeing a vegetable that’s green and speckled, but there’s a yellow variety of zucchini, and it’s easy to confuse with yellow squash, a different type. The easiest way to tell the difference is to look at the shape. Yellow squash usually has a tapered neck, either crooked or straight, whereas zucchini of any color looks like a cylinder from end to end. Though not much is known about the difference between the varieties, some say golden zucchini has a sweeter flavor than the green kind. Because it retains its color after cooking, it also makes a sunny addition to any dish.

It has an international pedigree – Italians are thought to have bred modern zucchini from the squash they picked up in colonial America—zucca is actually the Italian word for squash. That’s why you’ll see zucchini referred to as “Italian squash” in some recipes. Still, both summer squash has been around for quite some time. The crop dates back to 5500 B.C. where it was integral in the diets of people living in Central America and South America, according to the University of Arizona Cooperative Extension. (And if you’re in Europe, it may appear on menus as “courgette”). (source: health.com)

These have quickly become a family favorite and one we prepare many times over the summer. They are a great side dish to grilled meats, or a fun little snack to add to any backyard cookout. Buy the freshest zucchini you can, preferably from a local farmers’ market for this dish. Look for squash that’s small, just 6- to 8-inches in length and still relatively thin. The zucchini should feel heavy for its size. The skin should be dark green and smooth and free of blemishes. If the skin looks slightly shriveled, it probably hasn’t been freshly picked.

RECIPE
Ingredients
4 medium zucchini, cut in half length-wise
1 tbsp. olive oil
salt and pepper to taste
4 tbsp. pizza sauce (make your own pizza sauce)
Shredded Asiago or mozzarella cheese

Method
Coat cut zucchini liberally with olive oil and dust with salt and pepper. Grill cut side down 3 to 4 minutes on medium direct high heat.

Turn zucchini cut side up, brush tops with pizza sauce and sprinkle with cheese. Close grill cover and cook just a few more minutes or until cheese is melted.

Serve immediately with your choice of grilled meats.

Also seen on Meal Plan Monday

Check out this Eggplant Caprese Pizza (flourless, low carb) & 30+ pizza recipes at Sumptuous Spoonfuls

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Grilled Pheasant with Raspberry Balsamic Vinaigrette

Not too long ago a group of us headed out the the Winter Farmer's Market at Coastal Coffee Roasters in Summerville, South Carolina.

It was a nice, but cold, January day, and all of us were anxious to see some of our favorite farm friends at this winter market, as well as meet a few new ones. The Winter Market at Coastal Coffee Roasters is a very nice market with a variety of things offered, making it a Saturday destination well worth checking out for yourself.

I reached out to David Gravelin, of Wishbone Heritage Farms prior to our trip, and he offered me an awesome deal on 2 Pheasants he had left in his freezers he wanted to clear out to make way for the new season. I happily accepted and offered the 2nd one to a friend of mine.

On the first warm day this Spring, we fired up the grill and prepared our pheasant feast!

Ingredients
1 Pheasant, split in half
1 tbls olive oil
Salt and pepper to taste
Raspberry Balsamic Vinaigrette (click for recipe)

Method
Turn grill on to direct medium high. Rub pheasant all over with olive oil and sprinkle well with salt and pepper on both sides. Grill, turning occasionally for 20 minutes. Liberally brush Raspberry Balsamic Vinaigrette on both sides of pheasant and continue grilling 10 minutes, basting on more vinaigrette several times. Grill until pheasant is cooked through, and internal temperature is 165 when tested with a digital read thermometer.

Serve immediately with roasted root vegetables, or your choice of sides.

Enjoy,
Mary

What to do with a Whole Chicken?

One of the easiest and most economical things you can do is buy a whole chicken and cut it up yourself.

When you buy a chicken at the grocery store, organic or otherwise, or your local farm (preferred), you are paying for the butcher or processor to have those nice breasts or thigh pieces already cut for you. Why pay them when it's so easy to do it yourself?

Honey-Mustard Grilled Chicken Wings

Oh my goodness!  These wings are so good and take no time to grill. Perfect anytime of the year, from backyard barbecue, to tailgating, to Super-Bowl party, or simply a dinner at home.

We used chicken wings from Thames Farm, which were very large, and quite delicious.

Recipe

Ingredients
1 package large chicken wings, tips intact
1/3 cup spicy brown mustard
1/3 cup raw local honey
salt and pepper

Method
In a small bowl, combine mustard and honey, stirring until well blended.

Liberally salt and pepper wings on all sides.

Place wings on a grill and cook over direct medium high heat for approx. 30 minutes, turning every 5 minutes, or until the internal temperature is 165 degrees.

Baste wings all over with honey-mustard sauce during the last 5 minutes of grilling time.

Serve immediately with more honey-mustard sauce for dipping and your favorite side dishes.

Safe Minimum Cooking Temperatures

Enjoy,
Mary

Grilled Swordfish Steaks

I grew up most of my childhood in New England, in a few small towns located on the coast. My dad would go down to one of the local fish markets several times per week, and depending on the season, or what was "fresh off the boat," bring home swordfish, cod, haddock, clams, quahogs, lobster and more.

We had fish steamed or grilled, clams and quahogs steamed or in chowder, (my dad's clam chowder was amazing), baked-stuffed lobster and so many more fresh delicacies! I loved it all, with the exception of something my mom called "Finnan Haddie," which was dreadful to me. Do you know it? All I know is that was the only seafood I didn't like as a child, because I absolutely adored all the rest of it, and do to this day!

Recently a "new to me" seafood market opened locally, Off The Hook Seafood Market, and I'd been trying several times to check it out. Finally I went on a day they were open and it didn't disappoint at all. Fresh wild caught shrimp, sea scallops, sea bass, salmon and more awaited me, along with this awesome swordfish. I didn't hesitate one minute, but bought it and brought it home.

RECIPE
Ingredients

1 - 1-inch thick swordfish steak
1 fresh lemon
Couple sprigs fresh thyme (optional)
Course-ground black pepper (to taste)
1 tbsp. butter

Method
Rub hot grill grate with a thick slice of fresh lemon, reserving the remainder to squeeze over swordfish.

Sprinkle swordfish with course-ground black pepper and squeeze fresh lemon juice over top.Grill on direct medium-high heat approx. 7 minutes per side, or until swordfish is cooked through and flaky.

Remove from grill and top swordfish with 1 tbsp. butter and let it melt in. Serve immediately.

Yield:  2 servings

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Italian Seasoned Grilled Chicken

Naturally, the BEST chicken you can buy, in my opinion, is raised on pasture.  Nothing is better than the taste of a true pasture-raised chicken ... nothing!  It's not as fatty, or as large as factory-raised chicken, but the taste is far superior.  Every single time ... the taste is better than anything you've ever tried before. It's nice to go visit a local farm and see it for yourself.  On a recent trip to Thames Farm I was able to do just that ... see for myself. As Thames Farm says "Our chickens are raised in mobile units on the pasture where they are protected from predators but have access to green grass, bugs, fresh air and sunshine." This recipe features delicious pastured chicken from Thames Farm ... and yes, it is that good!

Ingredients
1 whole chicken, cut into pieces (I also split each breast in half for 10 total pieces)
Course-ground black pepper
Oregano
Thyme leaves
Garlic powder

Pasta
Fresh pasta (I used some from Rio Bertolini's Fresh Pasta Co.)
Olive oil
Garlic
Oregano
Course-ground black pepper
Fresh diced tomatoes

Green Beans
1-2 handfuls of fresh green beans (ends trimmed)
Olive oil (to coat beans)
Garlic
Course-ground black pepper


Method
Liberally sprinkle chicken pieces with listed spices. 

Grill on direct medium low heat, turning every 5 minutes until cooked through, approx. 30 minutes (watch for flare ups).  

Remove from grill. cover with foil and let stand 10 minutes before serving.  

During the last 5 minutes of grilling, place green beans tossed with oil and sprinkled with garlic and pepper in a grill fry pan and grill until just done. Remove from heat, cover and let rest until chicken is ready to serve.

Meanwhile cook some fresh pasta in boiling water until al dente; drain and add 1 small tomato diced, drizzle on some extra-virgin olive oil and sprinkle with garlic, oregano and pepper.  Stir to combine, return to burner (you have turned off), cover and let sit until chicken is ready to serve.

Make all 3 for the perfect summertime dinner!  It's delicious!

Serves: 4

Enjoy,
Mary

Grilled Center Cut Pork Chops

Nothing is better than some Grilled Center Cut Pork Chops, especially when they come from pasture-raised pigs, antibiotic and hormone-free.  Those are the delicious 1" thick center-cut pork chops we buy from Sunny Cedars Farm, our local favorite for pasture raised pork. Amazingly juicy, moist and flavorful. You seriously won't think you're eating pork, it's that darn good.

"Pork is now marketed as “the other white meat,” because that’s what you get in the grocery store – a nondescript, flavorless white/gray meat that has to be brined, or marinated, to give it any flavor. At Sunny Cedars, we know how pork is supposed to be — dark rosy pink, perfectly marbled, rich and juicy, and bursting with flavor!"

Sunny Cedars Farm pasture raised pork chops

Recipe

Ingredients
1" thick center-cut pork chops (preferably pasture raised)
seasonings/rub of your choice (we use Fein Tasting Foods rubs)

Method
Sprinkle pork on both sides with your favorite rubs or grilling spices, using your fingers to rub it into the meat.

Place pork chops on a cooling rack and let come to room temperature, approx. 30 minutes.

Preheat the grill to 350 and using direct-medium heat grill 5-7 minutes per side or until internal temperature is 145 for medium-rare. Remove from grill and let rest 5 minutes before serving (the total cooking time is dependent on thickness of chops).

Safe minimum cooking temperatures

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Balsamic Glazed Pork Tenderloin

Oh my goodness! This Balsamic Glazed Pork Tenderloin is so good!  The perfect blend of sweet and spicy.

Ingredients
1/4 cup mustard
1 heaping tbls. minced garlic
2 tbls. balsamic vinegar
2 heaping tbls. honey
1 tbls. dried rosemary
1 small pork tenderloin

Method
Mix 1st five ingredients together in a small bowl until well blended.  Grill pork tenderloin over indirect-medium heat, basting sauce over pork, turning from time to time.  Thoroughly baste pork on all sides while cooking.  Grill approx. 20-30 minutes until pork tenderloin registers 145 degrees internal temperature with a digital meat thermometer. Let rest 10 minutes before serving.

Enjoy,
Mary