Happy New Year...

Wow I could go on and on and explain why I haven't posted for a very long time, but let's just say that summer and veggies make for a busy farmers wife and becoming the PTO president, this time at the kids middle school makes the farmers wife insane but happy for the new adventure.
I wanted to share my Lasagna Soup recipe, it is one that five out of six Hebron's love and if you add my brother in law's family it is 9 out 10 Hebron's.  I made it the night before heading to the farm, added the noodles in the a.m. and kept it warm in the crock pot for our Farm Lunch.  And for those that know me or follow me, a recipe has to be easy for me to even attempt it, and really easy for me to make every couple weeks.  Perfect for the winter months.

Hope you enjoy it as much as we do!

Lasagna Soup
makes 8 - 10 cups
1# bulk Italian sausage
2 cups onions, chopped
1 cup carrots, diced
2 cups mushrooms, sliced
2 Tbsp. garlic, minced
4+ cups chicken broth
1 can (14 1/2oz.) Italian-style stewed tomatoes, chopped
1 can (10 3/4oz) tomato sauce
1 cup uncooked mafalda pasta ( I use a whole box because my kids like more noodles less soupy)
2 cups fresh spinach, chopped
1 cup provolone cheese or fresh mozzarella, diced
1/4 cup Parmesan cheese, shredded
4 tsp. thinly sliced fresh basil

Prep all ingredients.
Brown sausage in a large soup-pot over high heat.

Add onions and carrots; saute 3 minutes.
Stir in mushrooms and garlic; saute 3 minutes.
Add broth, stewed tomatoes, and tomato sauce, bring to a boil.
Drop in pasta and simmer until the pasta is done (+ - 10 minutes).
Stir in spinach and cook until wilted

Place 1/4 cup of the diced cheese into each soup bowl and pour soup on top. Garnish with Parmesan and basil
makes 8 - 10 cups

The Spring Activities race has begun and what is a mom to cook?

The race has begun... I feel like I am constantly running and late, and I am the kind of person that has to be 5 minutes early to feel like I am on time.  Jackson is playing baseball and Trap Shooting and Cyrus is playing baseball.  Jorja May (4) is constantly running and luckily doesn't mind being shuttled back and forth with the boys and Kyra (12) is recovering from foot surgery but a huge help even though she has a boot on her foot, so no sports for her this summer.  We are nearing the end of school like everyone, so our schedules are very full and with the Farm in the busiest season with the gardens and now pigs going to camp every week I needed something easy to cook.  We just started having smaller Ham Roasts cut out and they are awesome - they fit right in the crock pot, I even put this one in frozen, with chicken broth, carrots, potato's and onions and cooked it on low all day!

And of course I forgot to take a picture after...but everyone was very happy and we got everywhere we needed to be even if we ate at 8:00!

Have a great weekend!

Corned Beef Brisket...recipe handed down from Chris's Mom Carol...

Every St. Patrick's day I get excited to make Corned Beef Brisket...it was a recipe Chris's mom (Carol) gave to me...and I love to cook anything she used to make so it gives him another awesome memory of her.  She could take anything she had in the cupboards and make something awesome and usually with little time, something I have not been gifted with, but she gifted me with a husband that can do the same!

While it has been almost 12 years since she passed...she is in our thoughts daily.  I laugh to think what she thinks about Chris, Richard and her husband Tony (Grandpa T) and what they have created on the farm.  Tony and Carol bought the land together many years ago and built a cabin hoping to one day live in it.  I know she would be proud and I am pretty sure she has been behind them every step of the way!  So since I live with a farmer we don't always do things on the right day but we usually try to do them with in a couple of days that we are suppose to. 

This past week our son Jackson (10) has been taking Hunter Safety Classes so he can do Trap shooting...which required transporting him three days up to Dowagiac and thank you to Mom, Dad and Grandpa T and the smarts of Jackson he got his license.  Yay for Jackson and now he can follow in his cousins awesome foot steps and go trap shooting weekly! 

So today....Chris took my five little piggies (Kyra, Jackson, Cyrus, Jorja May & Jones (dog)) to the farm so I can have some alone time and as I thank you I am making Corned Beef Brisket!

Here is the awesome recipe...and as I always promise...it is easy!

CORNED BEEF BRISKET

Ingredients:
1 Corn Beef Brisket
1 Cooking Bag
BBQ Sauce
Garlic
Pepper
Carrots
Potato’s

Put the corned beef in the bag (fat up – I have to put that because I had no
idea it mattered J),sprinkle the beef with pepper and about 2 TBL spoons of garlic, cover with your
favorite BBQ sauce, cut up potato’s (usually three or four for us) and carrott’s
put in the bag and add a ½ can of beer.

Cook at 300 degrees for about 2 ½ hours

Hope you enjoy it!

Crunchy Garlic Chicken...Cyrus' pick!

If you have been following me you know I try to cook a favorite meal for each child once a week...don't worry they are all Farmer Chris's favorite!  This one is Cyrus' favorite...we hope you enjoy it also!

Crunchy Garlic Chicken


1/4 cup butter or margarine, melted


2 tablespoons milk

1 tablespoon chopped fresh chives or parsley

1/2 teaspoon salt

1/2 teaspoon garlic powder

2 cups Cornflakes cereal, crushed (1 cup)

3 tablespoons chopped fresh parsley

1/2 teaspoon paprika

6 boneless skinless chicken breasts (about 1 3/4 lb) -- this time we cut into strips, before we leave the breasts whole!

Heat oven to 425°F. Spray 13x9-inch pan with cooking spray. In shallow dish, mix 2 tablespoons of the butter, the milk, chives, salt and garlic powder.


In another shallow dish, mix crushed cereal, parsley and paprika. Dip chicken into milk mixture, then coat lightly and evenly with cereal mixture. Place in pan. Drizzle with remaining 2 tablespoons butter.

Bake uncovered 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).

And it was so good Jorja May wanted it for breakfast!  She was being my shy girl!

 

We hope you enjoy this as much as we do!  Have a great Sunday and stay warm!  In this house we route for the commercials!

 

Snow days = Beef, potato casserole in this house!

You are probably sick of hearing about it...but we have had lots of snow days.  So on the menu was Beef potato casserole...it was a hit with 3 out of 6 Hebrons, but really all I care to please is Farmer Chris since he is the one that is outside most of the day!  Every meal I plan I try to make it a favorite of one of the little Hebron's in the house - and this one is Kyra's!

So here is the recipe...I posted it on facebook and several friends have already tried it --- many of the ingredients can be Family Farms Cooperative's -- so that is even better!  One of our customers made this for a Purple Porch Potluck and it won --- she makes the mushroom soup part from scratch - but usually I don't have all of those ingredients in my cubbard!

An easy ground beef casserole with potatoes and cheese.


Cook Time: 1 hour

Total Time: 1 hour

Ingredients:

• 2 pounds lean ground beef, browned

• 1/2 cup chopped onion

• salt and pepper

• 3 large potatoes, sliced (I literally covered the top of the dish)
• 2 Carrots, shredded

• 2 can cream of mushroom soup

• 1 cup shredded Cheddar cheese

Preparation:

Brown ground beef in a skillet with chopped onions; cook until onions are tender. Drain off excess fat; transfer ground beef and onion to casserole dish. Add layer of sliced raw potatoes, sprinkle with salt and pepper; shred carrots to cover potatoes. Put soup over carrots. Bake at 350° for 40 to 50 minutes, or until potatoes are tender. Sprinkle shredded cheese over top and bake for about 5 minutes longer, or until cheese is melted.

This easy ground beef and potato casserole serves 4 to 6.


I hope everyone is staying warm!

It's cold out... so we are having....Crunchy Chicken

It is cold out... and snowing, which is good since I don't like it just being cold!  I am hoping for sledding this weekend...fun times for the kids - and me of course!

Tonight we are planning on having Crunchy Chicken... the last time I made it Cyrus wouldn't stop eating it... which is rare, so I will try to make it often.  If I could alternate Flank steak (in a special marinade I will post soon) and Crunchy  Chicken he would eat every day!

Crunchy Chicken 

Ingredients

• 1 egg, beaten 
• 3 tablespoons milk 
• 1-1/4 cups crushed cornflakes or finely crushed rich round crackers (about 35) 
• 1 teaspoon dried thyme, crushed 
• 1/2 teaspoon paprika 
• 1/4 teaspoon salt 
• 1/8 teaspoon black pepper 
• 2 tablespoons butter or margarine, melted 
• 2-1/2 to 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks)

Directions

1. In a small bowl combine egg and milk. For coating, in a shallow dish combine crushed cornflakes, thyme, paprika, salt, pepper; stir in melted butter. Set aside. Skin chicken (I did not). Dip chicken pieces, 1 at a time, into egg mixture; coat with crumb mixture. 

2. In a greased 15x10x1-inch baking pan, arrange chicken, bone side down, so the pieces aren't touching. Sprinkle chicken pieces with any remaining crumb mixture so they are generously coated. 

3. Bake, uncovered, in a 375 degree F oven for 45 to 55 minutes or until chicken is no longer pink (170 degrees F for breasts; 180 degrees F for thighs and drumsticks). Do not turn chicken pieces while baking. Makes 6 servings. 

I served the chicken with Potatoes and cut up potatoes with a side salad and of course a big glass of  milk in a cold cup(frozen), can't get any better then that.

Have a great day!

What we had for Thanksgiving...Cornish Hens!!

 After we sent out over 250 turkeys out to our wonderful customers...we decided that this year we were going to have our Cornish Hens for Thanksgiving!  They were of course our family farm grown Cornish Hens and Farmer Chris made them excellently and still had time to do the chores!

Stuffed Cornish Hens...

Ingredients

• 1/2 cup chopped celery
• 1/4 cup sliced fresh mushrooms
• 2 tablespoons butter
• 1 (6 ounce) package fast-cooking long grain and wild rice mix
• 1 (14.5 ounce) can reduced-sodium chicken broth
• 1/4 cup water
• 2/3 cup sliced water chestnuts, chopped
• 1/2 cup dried cranberries
• 1/2 cup chopped green onions
• 2 tablespoons reduced-sodium soy sauce
• 5 Cornish game hens

Directions

1. In a large saucepan coated with nonstick cooking spray, cook celery and mushrooms in butter until tender. Stir in rice; cook 1 minute longer. Stir in the contents of the rice seasoning packet, broth and water. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until rice is tender.
2. Stir in the water chestnuts, cranberries, onions and soy sauce. Stuff into hens. Place on a rack in a shallow roasting pan. Bake at 375 degrees F for 50-60 minutes or until juices run clear and a meat thermometer inserted into stuffing reads 165 degrees F. Cut each hen in half lengthwise to serve.

It was awesome --- and we had a great time being Thankful for our families and the wonderful people in our lives!

Thank you for all of the wonderful feedback on how delicious your Turkey was this year!  We hope you all had a wonderful Thanksgiving.

Michelle

Purple Porch Community Night Win goes to....

Chorizo (Mexican) Meat Loaf

Created by Chef Chris Hebron and made by Michelle Hebron

Tonight we had our Purple Porch Community night and from what I hear (because I was home sick) there was awesome food to be had...many many different types of food! 

And one of our rendations of Meat Loaf won....(people voted by putting money in paper bags and at the end of the night they were totaled.)  We also brought our other italian meatloaf that is also on this site.

Here is the recipe...I unfortunelty didn't get any at home, because they ate it ALL!

Chorizo (Mexican) Meat Loaf

Ingredients

2 eggs, beaten (FFC)
3/4 cup milk
1/4 cup finely chopped onion
2 tablespoons snipped fresh parsley
1 cup Spanish Rice
1 handful pea tomatoes (FFC)
1 teaspoon salt
1/2 teaspoon dried leaf sage, basil, or oregano, crushed
1/8 teaspoon black pepper
1 pound lean ground beef (FFC)
1 pound lean Chorizo (Mexican) sausage (FFC)
1/2 cup Salsa (drained)
2 tbl ketchup

Directions

1. In a medium bowl combine eggs and milk; stir in rice, onion, parsley, salt, sage, and pepper. Add ground meat and Chorizo (Mexican); mix well. Lightly pat mixture into an 8x4x2-inch loaf pan.

2. Bake in a 350 degree F oven for 1 to 1-1/4 hours or until internal temperature registers 160 degrees F. Spoon off fat - not needed if you use our meat. In a bowl combine salsa and ketchup; spread over meat. Bake for 10 minutes more. Let stand for 10 minutes before cutting into eight slices.

3. Makes 8 servings

Can't wait for next month's entry...we enjoy trying to figure out how to use our ingredients.

Have a great night.

Michelle

Winner winner Tomato Pesto Salami Ravioli

Sorry for the lapse in updates.  Three of our kids are back in school so things have been very busy around here.  Poor Farmer Chris must drive to the farm without any helpers...so we are all adjusting. 

A couple weeks ago we had our first Purple Porch Coop’s Community Food night… Building relationships through good food!  It is similar to a ministry we do at our church, but for this one everyone brings a favorite dish...and WOW were they beautiful...and the conversations were awesome!  Most of the recipes were ingredients from local farmers or their gardens and everyone got to vote on which one they liked the most by putting coins in a paper bag!  We had brought several items to compensate in case someone wasn't able too.  We we brought coleslaw with blueberry's (Chris made), Blueberry Crumble (Kyra and her friend made) - see recipe in last update and Tomato Pesto Salami salad that I made!  The Tomato pesto Salami salad won (by I think 10 cents)...but it was awesome so I wanted to share it!

Tomato Pesto Salami Ravioli

1 9-ounce package refrigerated cheese filled tortellini or ravioli
1 medium tomato, chopped (FFC)
½ cup purchased pesto (or homemade)
6 ounces salami, chopped
Thin tomato slices (optional)(FFC)

Directions:

Cook tortellini according to package directions. Place chopped tomato in a large colander; drain pasta over tomato. Return mixture to a hot pan. Place in a medium mixing bowl. Add pesto and salami (we used our own beef salami); toss gently till pasta is coated with pesto. Serve warm on individual plates lined with a few pieces of thinly sliced tomato or in a bowl for a buffet. 6 to 8 servings. (when I made it I doubled everything)

I am going to make it again tonight for us, our next community night is September 10th, so if you are local we hope to see you there with your good food!  You can bring anything you love to eat and it is very kid friendly!

Have a great day!

Michelle

Blueberry picking and Blueberry Bars yummm!

Friday night Chris called and asked if we wanted to go last minute Blueberry picking...so we did!

Luckily it was closing in the next hour -- so it wasn't too painful to the kids!

Then on Saturday Kyra made this...

BLUEBERRY CRUMB BARS

We have met so many wonderful farmers through Purple Porch - and one of them offered to teach Kyra how to bake (because everyone learns better from someone they aren't related too :)  So Marianne Christy from (Christy's Clean Crops) taught her to cook this last week!

BLUEBERRY CRUMB BARS

Ingredients
1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup cold unsalted butter (2 sticks or 8 ounces)
1 egg (from FFC)
1/4 teaspoon salt (optional)
Zest and juice of one lemon
4 cups fresh blueberries (from the Orgnaic Blueberry Ranch)
1/2 cup white sugar
4 teaspoons cornstarch


Directions


Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch pan.

1.  In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.

2.  In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.

Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.
 
And since we ate it all, Kyra made it again yesterday and it was awesome.  Now Chris says if we keep the blueberries in stock she should be able to make it twice a week!  :)
 
Have a great week!
 
Michelle

Strawberry Salad Dressing...Yumm!

Strawberries are here and I actually got some for our personal use...you see the goodies usually go to the customers first and my sister in law and I only get them if some are left over after a coop or we complain enough so Chris or Richard saves some for us.

Strawberry Salad Dressing

A good friend of mine made me this salad after I had one of my kiddo's and I love to make it every summer!

 
¾ cup Sugar
1 ½ Tbsp diced red onions
1 ½ Tbsp Poppy seeds
¼ tsp Garlic Powder
1 tsp Dry Mustard
1 cup oil (vegetable or olive)
1 tsp salt
¾ cup Vinegar
5 to 6 Strawberries diced

Directions: Mix sugar, garlic, salt, vinegar and mustard together. Add onion and strawberry. Add oil stir 2 to 3 times and mix in poppy seeds.

I double the recipe….to make sure I have enough for a while.  Shake well before you pour, I store it in a tall container with a flip lid, but anything will work.
Pour it over ----
Salad: Spinach, strawberries, tomatoes, mushrooms and pine nuts. (I use whatever salad we have from the garden)

Yummmm....that is all I can say!

Warning....make sure you have alot of lettuce on hand, because once you eat one bowl you will want to keep eating it! I think Farmer Chris might have even licked the bowl - but don't tell anyone I said that!

Have a great week!

Michelle

Oven-Fried Chicken (Recommended by 6 out of 6 Hebrons)

A miracle has occured, I made something last night that 6 out of the 6 people that live in this house recommends!  That is very rare in this house, and actually I don't even shoot for it, I think it is a good day if 4 out of 6 like it!  So of course I have to share it with my followers --- especially the ones that still can't believe that I am actually cooking this much.  (Hint hint - for those followers that are in Colorado - I promise to make some of these when you come back).

This is the yummy after picture, sorry I am not a food photographer.  We always forget to take the picture when it is all pretty on the plates.  We used two of our Chicken Grillers and I didn't skin them.

Ingredients

• 1 egg, beaten
• 3 tablespoons milk
• 1-1/4 cups crushed cornflakes or finely crushed rich round crackers (about 35)
• 1 teaspoon dried thyme, crushed
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 2 tablespoons butter or margarine, melted
• 2-1/2 to 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks) (I used 2 of our FFC griller chickens) but you can use parts.

Directions

1. In a small bowl combine egg and milk. For coating, in a shallow dish combine crushed cornflakes, thyme, paprika, salt, pepper; stir in melted butter. Set aside. Skin chicken (I did not). Dip chicken pieces, 1 at a time, into egg mixture; coat with crumb mixture.

2. In a greased 15x10x1-inch baking pan, arrange chicken, bone side down, so the pieces aren't touching. Sprinkle chicken pieces with any remaining crumb mixture so they are generously coated.

3. Bake, uncovered, in a 375 degree F oven for 45 to 55 minutes or until chicken is no longer pink (170 degrees F for breasts; 180 degrees F for thighs and drumsticks). Do not turn chicken pieces while baking. Makes 6 servings.

I served the chicken with Potatoes and cut up potatoes with a side salad and of course a big glass of raw milk in a cold cup(frozen), can't get any better then that.

Have a great day!

Michelle

Beef and Noodles...that is what was for dinner...

We have egg noodles back on our product list... we had to wait until we have enough yolks cracked out to make the noodles, and finally we had some made last week!  So guess what we had for dinner the other night...

Beef and Noodles

1 lb. grass fed beef

2 cans of cream of mushroom soup

1 can of beef broth

1/2 cup chopped onion

1/4 tsp. celery salt (or chopped celery)

1 bag of FFC Pastured Egg Noodles

1 tsp brown Gravy Sauce

Directions:

In a large saucepan over medium high heat, saute the ground beef, onion and celery for 5 minutes, or until meat is browned.

Then add the mushroom soup and beef broth, cook for three to four minutes.  Make the noodles by the directions on the bag and when done add them to the beef sauce.  This is something Chris' mom used to make, it is simple and easy to throw together at the last minute...exactly the only type of recipe I like.

Have a great night!

Michelle

Old Time Beef Stew...

If you know me, you would know it is very out of character for me to cook...but doesn't eating home cooked meals make people feel better.  Well I thought with all that has been going on in our house...a little more home cooking might be nice. 

I had some Stew meat thawed and found a good recipe from Paula Dean...the results...of course, the Farmer loved it, oldest daughter rated it her top 10, which is a huge compliment - so today I make her favorite Pad Thai, the yougest daughter, I am pretty sure she liked it in between her dancing around the table, the boys not so much...but my goal is to please half of us and that definetly happened last night.

Old-Time Beef Stew

Ingredients

2 pounds stew beef
2 tablespoons vegetable oil
2 cups water
1 tablespoon Worcestershire sauce
1 clove garlic, peeled
1 or 2 bay leaves
1 medium onion, sliced
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon pepper
1/2 teaspoon paprika
5 small red potatos cut in wedges*
Dash ground allspice or ground cloves
3 large carrots, sliced
3 ribs celery, chopped
2 tablespoons cornstarch

Directions

Brown meat in hot oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1 1/2 hours. Remove bay leaves and garlic clove. Add carrots and celery. Cover and cook 30 to 40 minutes longer. To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with a little hot liquid and return mixture to pot. Stir and cook until bubbly.  *I added in five red potatos cut in wedges and added them when I put in the carrots and celery.

Have a great day!

Michelle

Winner Winner Meat Loaf Dinner...

Last night I had the dilemma of having five types of meat thawed and no idea what to cook. Either way what I cooked, someone would not be happy. It was between Taco's, Meat Loaf and Breakfast! I called the person who actually brings home the bacon and asked what he wanted...he is the most important person to keep happy! He said it doesn't matter and then he said Meat Loaf...

Did you hear the moans from my house last night?

The kids always complain about Meat Loaf. Well...they ate it all but one slice.. which made daddy upset because he won’t have any leftovers this week. I take a recipe and use Hamburger and Italian sausage, I think the Sausage makes a big difference and of course I use our meats that you can get from us directly at (Family Farms Cooperative (FFC) or Purple Porch Cooperative (PPC).

So I thought I would share the recipe with you.

Meat Loaf

Ingredients

2 eggs, beaten (FFC or PPC)

3/4 cup milk

2/3 cup fine dry bread crumbs or 2 cups soft bread crumbs

1/4 cup finely chopped onion

2 tablespoons snipped fresh parsley

1 teaspoon salt

1/2 teaspoon dried leaf sage, basil, or oregano, crushed

1/8 teaspoon black pepper

1 pound lean ground beef (FFC or PPC)

1 pound lean Italian sausage (FFC or PPC) 

1/4 cup ketchup

2 tablespoons packed brown sugar

1 teaspoon dry mustard

Directions

1. In a medium bowl combine eggs and milk; stir in bread crumbs, onion, parsley, salt, sage, and pepper. Add ground meat and italian sausage; mix well. Lightly pat mixture into an 8x4x2-inch loaf pan.
2. Bake in a 350 degree F oven for 1 to 1-1/4 hours or until internal temperature registers 160 degrees F. Spoon off fat - not needed if you use our meat. In a bowl combine ketchup, sugar, and mustard; spread over meat. Bake for 10 minutes more. Let stand for 10 minutes before cutting into eight slices.
3. Makes 8 servings

Its great for this time of year!

Have a wonderful weekend....

Michelle

Marinated, Breaded Lamb Chops

Chris doesn't ask for much...he is pretty laid back, and I don't like to cook, no scratch that I am lazy and hate remembering to buy the ingredients, or I hate planning, I like to pull something out of the freezer that morning and have the ingredients to cook it in the house because with four kids, the idea of making a special trip to the grocery store is not fun.  But I figure with all that he does for our family he deserves some good food every once in a while and that usually happens when some of our good meat (ends up in our home freezer.  And I found this recipe and I had all the ingredients in the house.

Sometimes we get the meat when a seal is broken...we have just switched Butchers - so I won't be getting many broken seal packages -- if you buy from us you will see a difference in the packaging and how good it looks.   I ended up with a package of Lamb Chops after some confusion with a customer, so I thought I would try a recipe.

Our new packaging!

4 chops per package... sealed so good it took me a while to get it open!

Marinated, Breaded Lamb Chops with Rosemary and Garlic

Ingredients:


1 cup Worcestershire sauce
1/4 cup soy sauce
3 cloves garlic, chopped
1 sprig fresh rosemary, bruised 6 lamb chops (FFC or PPC)
2 eggs (FFC or PPC)
1 cup bread crumbs

Directions:

1. Mix together Worcestershire sauce, soy sauce, garlic and rosemary in a non-reactive bowl. Place the lamb chops in the marinade and turn. Refrigerate, uncovered, for 1 1/2 to 3 hours, turning once or twice.

Marinating the chops...

2. Preheat oven to 375 degrees F (190 degrees C). Grease a 13x9x2-inch glass baking dish.

3. Remove lamb chops from marinade and set them aside. Discard the rosemary sprig. Whisk eggs into the leftover marinade. Spread breadcrumbs on a large plate.

4. Dip lamb chops into the egg/marinade mixture, then into the bread crumbs, coating evenly. Place the breaded chops into the prepared baking dish. Discard marinade/egg mixture.

5. Bake for 20 minutes and turn chops over. Bake for 15 more minutes or to desired doneness.

I don't have a picture of the finished product...it came out and it was eaten very fast...but I am happy to say Chris loved it, and so did I.  The flavor was awesome!

Hmmm....perhaps I will find something else in the freezer to try this week!  If I keep doing this, Chris will probably bring something home every week.

Have a great day,

Michelle