Cobb salads are delicious! Here is a version of a Cobb salad with a little less fat and a bit healthier. Once you realize how easy it is to make, with ingredients you have in your cupboard at 25% the cost and 100 times more flavor, you will be hooked.
Rack of Lamb may seem a bit daunting to make, waiting to have this delight for when at a five-star restaurant. Reservations are not needed anymore for this version of the French way to cook rack of lamb, a recipe I have perfected for about 30+ years.
When you order this in a restaurant, it is a rarity that it is full of goodness with a homemade warm bacon dressing. So basically, I only eat my own. There are plenty of substitutions in terms of preference, but this one tends to be my go-to!
If I had to pick my favorite types of fish it probably would be Grouper (saltwater) and Lake Perch (GreatLakes). These are both difficult to find fresh unless you live in Florida for the grouper and The Great Lakes Region for perch. But that’s okay! There are many great alternatives.
Flank, sirloin, ribeye, hanger, and tri-tip are all great to just throw on the grill. But sometimes a nice marinade gives it that extra punch. I have never made the same marinade twice. It is fun to experiment and frankly pretty hard to make a bad marinade!