Draft Week Barbecue Sauce

The NFL draft was in town this week. 

This will be the MVP of your get together or next cookout.

1/2 c. ketchup

1 - 2 T.  red wine vinegar

1 T. brown sugar

1 tsp. each: Worcestershire sauce, mustard

1/4 tsp. each: salt, pepper, granulated garlic, paprika, minced dried onions

2 drops hot sauce

pinch red pepper flakes

In a clean mixing bowl, combine all the ingredients and mix with a clean fork..

Cover bowl in plastic wrap in place in refrigerator until ready to use.

Serves 4. 

Spring Green Salad

This is perfect for spring, a healthy lunch, watching the Masters or anytime.

 I've used pre washed mixed greens for the salad, but you can use what lettuce you like.

 I've also used Gorgonzola cheese and sliced almonds too.

2  - 3 c. mixed salad greens 
1/2 c. each: chopped onion, sliced strawberries, cucumbers, 
1 - 2 oz. each: Gorgonzola cheese, sliced almonds (optional)

Peel, rinse and chop onion, set aside.

Rinse, cut ends from and chop cucumbers 

Rinse, pat dry, and slice strawberries set aside.

Put salad greens in a clean salad bowl. 

Top greens with onion, cucumbers and berries, toss to mix. 

Top salad with cheese, almonds and place in refrigerator until ready to serve. 

Serves 4.

Lamb Stew

This is perfect for early spring, using leftover  lamb or anytime.

 1 - 1 1/2 lb. lam roast, cut into chunks

6 c. low sodium beef broth

1 medium onion chopped
2 medium potatoes chopped
2 carrots chopped
4 - 6 T. oil, divided
1 - 2 cloves garlic chopped, crushed
1/8 - 1/4 c. flour
1/4 tsp. each: salt, pepper
1/2 tsp. parsley

In a bowl combine lamb, flour, half of salt and pepper. 

Toss to coat lamb. 

Heat soup pot to medium high heat. 

Lower heat to medium, add half of oil.

Add meat and cook for 8 - 10 minutes to brown. 

Turn lamb over to brown evenly. 

While lamb is cooking, peel, rinse, chop onion and garlic.

Rinse, remove ends from, and chop potatoes.

Rinse, remove ends of carrots. 

Drain off excess fat if needed. 

Deglaze pan with some of the broth.

 Cook for 8 - 10 minutes more. 

Transfer lamb to a clean bowl.

Add more oil to pot. 

Add vegetables, parsley, garlic, rest of salt, and pepper to pot. 

Cook for 6 - 10 minutes or until done. Stir occasionally. 

Return meat to pot, add rest of broth.

Cover and cook for 1 - 2 hr. or until done stirring occasionally. 

Serves 6.