We’re continuing to find delicious ways to use our newly found McCormick Greek Seasoning. This week we found that it has a wonderful affinity with lamb. While we’ve used Greek Seasoning with lamb chops, the flavor seems more pronounced to us when it was mixed in with the ground lamb meat. In this recipe for Lamb Sausages with Tomatoes, the flavor of the tomatoes adds a wonderful contrast to the lamb and seasoning resulting in a delight for the taste buds.
Recipe for Greek Seasoned Lamb Sausages with Tomato Sauce
1 pound ground lamb
1/4 cup Basmati Rice
1/2 cup finely diced onion
1 tsp McCormick Greek Seasoning
1 egg, beaten
2 tbsp grated orange peel
1/2 cup diced onion
1 can diced tomatoes
1 cup chicken broth
1/4 tsp McCormick Greek Seasoning
Combine the ground lamb, rice, diced onion, egg, and 1 1/2 tbsps orange peel in a small bowl. Mix well with hands to distribute rice and seasoning throughout the meat. Form into miniature sausage shapes about 3/4″ in diameter and 2 inches long. Heat 1 tbsp canola oil in a non-stick skillet, then add the sausages. Cook about 3 to 4 minutes, then turn and repeat until all sides are lightly browned.
When turning the last time, add 1/2 cup diced onion. Cook the onion for 3 or 4 minutes, then add canned diced tomatoes, 1 cup chicken broth, and 1/2 tsp Greek Seasoning. Gently mix to blend the tomatoes with the broth but not break up the lamb sausages. Bring to a boil, reduce heat to medium, and simmer for 10 minutes to boil off some of the liquid and thicken the sauce. Stir and cover sausages with the sauce. Simmer for 5 minutes more. Use remaining orange peel as a garnish for each serving. Serve Greek Seasoned Lamb Sausages with a piece of toasted Italian roll to dip into and mop up the sauce. Makes 4 servings.
Want something that’s quick to make on a weeknight, and yet has great flavor and nutrition; then try this recipe for Cajun Seasoned Pork Chops. In only takes about 20 minutes to cook the chops, and meanwhile you’re making the pasta salad, which is a jiffy when made with 
If you’ve never read the nutrition label on most pre-made store bought meatballs, you might be surprised at the fat content. Many times the daily value for fat is at 25% or higher, and that’s only for a few meatballs (the nutritional values are listed for an arbitrary serving which isn’t a portion). So because of that high fat content in the prepared meatballs, we always make our own using lean ground beef, ground turkey breast or ground chicken. It’s really not that hard to make meat balls, and all most all are made with 4 key ingredients: meat, bread crumbs, egg, and seasoning. The short story is you toss everything into a large bowl, mix well with your hands and then form the meat balls into 
balls with the palms of your hands. Place the formed meatball on a piece of wax paper and if making lots of meatballs, separate the layers with additional wax paper sheets.
As an alternative for serving this recipe over kluski noodles, you could instead make a Chicken Meatball Sandwich. Make the meatballs and Cheese White Sauce as described above. Spread the Cheese White Sauce on a kaiser roll, cut meat balls in half, and place on roll, and finely sprinkle with finely sliced lettuce.
Enjoying a delicious Hawaiian flavored pork ribs recipe on a cold winters night congers memories of warm tropical nights in the islands. Flavored with pineapple, ginger and garlic, these ribs are very tasty and it is a simple recipe for a weeknight as long as the ribs are thawed.
For some reason when December comes around our thoughts turn to cooking slow cooked foods for dinner. Some of our favorite slow cooked foods are beef stew, beef vegetable soup, chicken soup, and chuck roast and we make those all of the time. We wanted to make something different, and there were some very nice boneless pork ribs at the grocery store this week. We bought the boneless pork ribs with the idea of grinding up the pork to make pork meatballs. Since the grocer is too often tempted to get some value from the waste fat and toss extra fat into the grinder, we try to grind our own meat, as we are sure to leave out as much fat as possible. As it turns out, when we got home the ribs were just too nice to be turned into meatballs and we decided to make Country Boneless Pork Ribs with them instead.
In case you’re wondering about just how much Old Bay Seasoning you need to put on the Snow Crabs, here’s a picture of the proper amount. This isn’t science, so you can use more or less. But if you use too much, it’s a little more messy then using the right amount. If you happen to use too little, simply sprinkle more over top of the Snow Crab legs. Serve with plenty of paper napkins or toweling as the Old Bay will spread to your hands — but that’s the point and is how the seasoning will get to the seafood, transferring from your hands to the seafood.
It seems to us that grilled foods have more flavor than foods that are simply baked or pan fried, so we BBQ our dinners about half of the time. For weeknight barbecues, we cook foods that grill in under an hour, these are the typical foods like steaks, chicken breasts, hamburgers, and pork chops. But when the weekend comes around, and we can start cooking our dinner earlier, we cook more interesting foods like pork roasts, and pot roasts. Earlier this summer we posted here in our blog a recipe for a delicious smoked 
