Okay COFFEE LOVERS! This recipe for Espresso Rubbed Lamb Ribs is for YOU! Using coffee as a spice adds a delicious depth of flavor to meats and even vegetables. I love using instant espresso along with other warm spices like smoked paprika and cinnamon. Crush the espresso between your fingers or in a mortar and pestle to release the flavor.
I cooked these lamb ribs in an oven bag so the ribs cook in it’s own juices. The directions for the oven bags require you toss some flour in the bag before cooking. Another way to cook this is to wrap the ribs tightly in aluminum foil instead of using the oven bag. If you do this then you don’t have to add the flour making this a gluten free recipe.
The Espresso Rubbed Lamb Ribs become a beautiful deep brown after roasting in the oven bag. The ribs, bathed in it’s own rendered fats and juices, come out of the bag unbelievably moist and tender. The finished dish, lamb ribs with a glaze of barbecue sauce for the family (no sauce for me, thanks) and a crisp salad with fresh and pickled vegetables on the side
Coffee Rubbed Lamb Ribs
Demetra Overton
I baked these ribs in an oven bag so they would be moist and juice. If you don't use oven bags you can wrap the ribs tightly in aluminum foil before cooking
recipesCrustless quiche, filled with veggies and cheese, is a delicious low carb dish that the entire family loves.Basic custard mixture for deep dish quiche, 2 1/2 cups half and half, 6 eggs1 1/2 cups of cooked veggies. Squeeze out excess water from vegetables or your filling will be soggy. I used chopped broccoli, spinach and scallionsCustard filling, cheese and vegetables. I used 3/4 cup of shredded mozzarella cheese and 1/4 cup shredded aged asiago cheese. Sprinkle 1/4 cup of grated hard cheese like Parmesan, Romano or aged asiago over the top to promote browning. This quiche is ready to bake.Finished crustless quiche. Serve with bacon and fresh fruit and brunch is done,
Quiche Recipe
pre heat oven to 325 degreesBasic Custard:
2 1/2 cups of half and half
6 eggs
3/4 teaspoon salt
Finely chopped fillings, 2 1/2 cups total:
Cooked; spinach, broccoli, leeks, peppers, caramelized onion, bacon, chicken, ham, crab. Shredded cheeses like cheddar, mozzarella. Soft cheeses like goat cheese
Raw; scallions, soft herbs like chives, thyme or basil
Pre-heat oven to 350 degrees
Butter a pie dish, the one I used is for “deep dish” pie.
Cook vegetables (should be cool before you pour custard in) or use leftover cooked vegetables. Chop them to very small size and squeeze out as much liquid as possible. Evenly distribute vegetables, meat and shredded cheese in pie dish.
Beat half and half, salt and eggs until combined. Pour over vegetables. Top with grated hard cheese like Parmesan, Romano or aged asiago.
Place on a sheet pan in case it bubbles over. Place in center of the oven and bake for 50 minutes. Should be a bit wobbly in the center, kind of like a Jello mold.
recipesThe produce isle at Kroger puts me in a salad mood.
Hi, my name is Demetra and I’m a grocery shop-a-holic. My Last visit to a grocery store was yesterday and I must admit that I’m going back today. I go to the grocery store at least 3-4 times per week, I go whenever I get the urge to experiment with a new recipe…which is often. Maybe I shouldn’t count yesterday because I was at Kroger grocery store for a bloggers event, but I did some shopping as well. I couldn’t resist. Kroger reps gave our group of bloggers a tour of the store, lots of info on their programs (like their Simple Truth line of products and the beloved fuel points) and a nice bag o swag. While I do try to patronize local farmers markets, sometimes you need a quick, convenient grocery store to run to so you can get dinner on the table.
Kroger’s Deli section knows my love of Boar’s Head products well. The Sopressata, GENIUS
The folks at Kroger wanted to get out the word about the new lower prices on over 3,000 items, which I appreciate because I don’t use coupons often and lower prices would help my budget out a lot. Kroger will also do away with doubling coupons (as of September 22) which doesn’t really affect me because any coupons I clip generally end up in the bottom of my purse, not to be found until the day after it expires.
Kroger fuel points are the business. I’m going to shop anyway, might as well get a discount on gas while I’m at it.The Kroger I visited yesterday was not the one at which I normally shop. The one I frequent does not have this mega drink dispenser. My kids would lose their minds if they saw this beverage center when we went shopping, it’s BANANAS
Recently my family and I visited Chicken and the Egg. Tucked back into a nondescript strip mall in Marietta GA, Chicken and the Egg is a large but cozy space that’s designed with soft colors and rich wood tones. Once you enter the restaurant, you walk past the well stocked bar (which, on that day, held large punch dispensers of sangria; a wine room is located behind the bar) and step down to enter the main dining room.
We were there during brunch hours and Chicken and the Egg has an extensive brunch menu. From the “before brunch” portion of the menu we ordered fried okra. The tasty okra had a fairly thick but still crunchy cornmeal coating and was served with a grainy Creole mustard sauce.
The okra got us off to a good start, but we were all looking forward to our main dishes. My son ordered the FGT (fried green tomato) BLT with a side of fries. The sandwich was served on buttery, toasted challa with thick sliced bacon, shredded lettuce and zesty pimento cheese. This huge sandwich with it’s tangy, crisp fried tomatoes was the best dish of the bunch. The fries were great, too. My son said they were some of the best he’s had and who is a better judge of French fries than a 12 year old boy?
My daughter ordered the veggie omelette with two sausage links and a biscuit. The open faced omelette was beautiful with fresh, bright tomatoes, sauteed spinach and mushrooms. I’m not sure, but I believe the sausages were made in house. I’ll have to check on that and let you know. What I do know is that sausages were plump and delicious. The biscuits at Chicken and the Egg are fluffy tasty goodness.
Hubby ordered the Southern cast iron scramble with eggs, rustic, skin on roasted potatoes a biscuit on the bottom, gravy coating the top and bacon…well it was supposed to have bacon. Unfortunately the bacon was M.I.A. and we had to ask the server to bring some. It was quite a manly dish and he enjoyed it. The eggs were cooked well, nice and fluffy, the chunky potatoes were seasoned nicely and the bacon was delicious.
Now to my meal. First let me preface this portion of the review by saying that when I see corned beef hash on a menu I’m going to order it, guaranteed. I get excited about corned beef hash, maybe more excited than I should be. Unfortunately every time I order it I’m disappointed and this was no exception. ( BTW I apologize for picture quality. My phone and I just could not get this right)
The potatoes were slightly underdone giving them an unpleasant texture. There was little corned beef and it was was ground so very fine that there was nothing bite into. I couldn’t taste much corned beef at all. The menu specified onions, peppers and garlic in the dish, but none were visible. It could have used a spin in a skillet as well.
We finished with an order if donuts which were on the “before brunch” menu but the kids just couldn’t get behind the idea of having donuts before the meal. I was shocked by this development, so much so that I find it hard to put into words. The order contained three donuts ( one chocolate one vanilla and one strawberry) and each was large enough to cut into four pieces to share. Sorry I don’t have a picture of the donuts but they were so good I couldn’t get a pic before they were gone. It was a fun and tasty way to end the meal.
Our server was pleasant but a bit clumsy and forgetful (no sorghum butter for the fluffy biscuits, long wait for him to return to the table) which doesn’t bother me much but annoys my husband. He was friendly and knowledgeable, with time he’ll probably get better.
Over all the food was good but the restaurant has the potential to be great. They use fresh, local ingredients and their passion for quality is apparent. I hope to get back to Chicken and the Egg soon for the fried chicken at their family style Sunday supper.
