Stuffed Lamb Tenderloin! An Elegant Dinner!

A wonderful easy stuffed lamb for an elegant and delicious dinner. The addition of onions and fennel roasted with the tenderloin makes for a tasty dinner. Express Your Love Through Food!

I was inspired to make lamb for New Years Day from my childhood memories of my mothers delicious Sunday roast leg of lamb. We would come home from church and have a delicious roast for lunch. I couldn't find a whole leg at the market and it really would have been too big for just a few people. The market did have tenderloin of lamb so the choice was easy. I butterflied the three tenderloins and stuffed them. Delicious. So this inspired recipe was created.

INGREDIENTS

Three tenderloin of lamb butterflied.

4 slices of Prosciutto

Romano cheese sliced

Fresh baby spinach leaves

Salt and Pepper

Olive oil

Two large white onions

One large bulb of fennel

4 garlic cloves sliced (not too thin)

4 sprigs fresh thyme

4 sprigs fresh rosemary

1/4 cup chicken or beef stock

Kitchen twine (6 pieces)

INSTRUCTIONS

Preheat oven to 300 degrees.

Butterfly the three tenderloins and overlap then on top of 6 pieces of kitchen twine. Salt and pepper the lamb, add the slices of prosciutto, place thin slices of romano cheese and then fresh spinach. Roll up tightly and tie with six pieces of kitchen twine and set aside.

Heat olive oil in an oven proof pan and brown the lamb on all sides. Remove from pan and set aside. On medium heat add onions, fennel and garlic to the pan and sauté for a few minutes until tender.

Return lamb to pan on top of onions, fennel and garlic. Place thyme and rosemary on top and put in a preheated oven for 20-30 minutes.

When the internal temperature reaches 145 degrees F the lamb is done. You can take the lamb out when it reaches a temperature of 140 degrees, the lamb will continue to cook as it rests. Loosely cover with tin foil and let lamb rest for 5 minutes, remove string and slice and serve over onions and fennel on warm plates.

Enjoy! #myinspiredrecipes #lambtenderloin #elegantdinner

Northern Bean and Tomato Soup with Spinach... So Healthy and Hearty!

This Northern Bean Tomato Soup with Spinach is so good for you, as well as delicious! There is nothing better than a bowl of hearty soup on a chilly day or any day for that matter. It's easy, too! Beans are so healthy and nutritious, fat free, cholesterol free, Kosher, high in fiber and protein. Just a few simple ingredients and the addition of baby spinach adds another layer of nutrition. This soup is so yummy and it made enough to eat right away for lunch and enough to freeze for another brisk fall day. Expressed Your Love Through Food!

INGREDIENTS

1 16 oz Bag of Great Northern Beans

1 Large Onion chopped

4 tablespoons Olive Oil

4 Cloves Garlic sliced

2 tablespoons Tomato Paste

Optional 1 tablespoon of Anchovy paste

4 cups Chicken or Vegetable Stock

6 cups of water

1 Can 28 oz San Marzano Peeled Tomatoes (tomatoes crushed by hand or blender)

2 Bay leaves

Pinch of Red Pepper (Optional)

1 teaspoon Pink Himalaya Salt

1 6oz bag of fresh Baby Spinach

Fresh Ground Pepper to taste

Freshly Grated Parmesan Cheese for serving

INSTRUCTIONS

Rinse dried beans in water.

Do not soak the beans prior to cooking.

Melt oil on medium heat in a thick-bottomed pot or dutch oven. Add the onions and stir to coat, cook the onions until just soft. Add garlic and tomato paste and cook for a minute until the garlic is fragrant. If using anchovy paste add to pot and sauté.

Add beans and sauté for another minute or two.

Add salt, pepper, red pepper, crushed tomatoes, stock and 3 cups of water and bay leaves.

Increase the heat to medium high and bring soup to a simmer (do not boil).

Reduce heat to low allow the soup to simmer.

Add remaining water and cook for 2-3 hours or until the beans are tender.

Remove and discard the bay leaves.

Once beans are tender, turn off heat and stir in baby spinach. Adding at the last minute retains the freshness of the spinach.

Taste and adjust salt and pepper to your liking.

Ladle into warm soup bowls and sprinkle with fresh grated parmesan cheese. Express Your Love Through Food!!! ENJOY!

#soup #beansoup #simpledelicioussoup #beanandtomatosoup #spinachtomatosoup #heartydinnersoup

Porcini Pasta with Mushroom Cream Sauce... So Delicious!

This pasta dish is easy as it is delicious! There is nothing better than a plate of hearty pasta on a chilly day or any day for that matter. Mushrooms are versatile and there are so many varieties each having unique and earthy flavors. They are also nutritious, fat free, cholesterol free. This pasta is so delicious and it makes enough for a family dinner. Expressed Your Love Through Food!

INGREDIENTS

14-16 oz Mixed Mushrooms

1 Medium Onion chopped

3 tablespoons Olive Oil

4 Cloves Garlic sliced

3 tablespoons of unsalted butter

8 oz Crème Fraîche or Mascarpone Cheese

1/4 cup of heavy cream if needed

4 oz Parmesan Cheese

1 teaspoon Pink Himalaya Salt

Fresh Ground Pepper to taste

1 lb (box) of Mushroom Pasta

2 tablespoons of salt for pasta water

Freshly Grated Parmesan Cheese for serving

Fresh chopped Italian Parsley for serving

INSTRUCTIONS

Place a large pot of generously salted water onto boil.

In a large skillet heat oil and butter over medium heat until butter is melted.

Add onion and cook for approximately 5-6 until softened. Stir as necessary (do not brown) cook slow and low until soften.

Add sliced garlic and continue to cook over medium for another 3-4 minutes.

Add mushrooms (I used sliced white, shiitake and baby bellas) and sauté until mushrooms are soft approximately 5 minutes.

Cook pasta until al dente. When done reserve ¼ cup pasta water.

While pasta is cooking add crème fraîche and season with salt and pepper.

Continue cooking on low an additional 3-4 minutes.

Add pasta directly from the pot into the sauce to combine and stir to coat.

Add parmesan and parsley. Stir to combine. If sauce is too thick add some of the reserved pasta water or heavy cream. Or if too thin add more crème fraîche.

Serve on a warm plates and garnish with additional cheese and parsley.

Taste and adjust salt and pepper to your liking.

Express Your Love Through Food!!! ENJOY!

#pasta #mushrooms #simpledeliciouspasta #mushroomcreamsauce #heartydinner