Spiced Up Chicken Soup

One thing that my mom always did, was cook things like soup ahead of time and freeze portions to take out later when she didn’t feel like cooking. Here, I make six quarts of flavorful blonde chicken stock and freeze six containers to take out and customize depending on what we feel like eating. I always find that during the Winter/Holiday months, after a rich meal we crave something spicy and simple. This chicken soup with serrano peppers is light yet flavorful at the same time, and the addition of dill adds a nice freshness. It’s made with the first two quarts of stock, plus the pulled chicken used. I use my Instant Pot to extract flavor quicker when I’m in a hurry, but will include stovetop directions as well. Squeeze some lemon in right before serving, or a dollop of sour cream/plain yogurt if you prefer to make it a little creamier. Please note, I’m a home cook and this is how my family prefers the soup. We are also a family of two, so if you have a big family you might find it better to freeze 3 containers of chicken stock in 32 ounce portions instead. This blog post should be used as a guide, please customize any ingredients that you feel would make a good substitute. This stock can be refrigerated for up to 3 days and frozen for a few months.

Blonde Chicken Stock Recipe:
Prep Time: 10 minutes | Cooking Time: 1 hour (Instant Pot)/2 hours (Stovetop) | Makes: 6 Quarts

3 lbs meaty chicken bones (wings, backs, necks and 2 bone-in thighs)
1 tablespoon salt
2 medium yellow onions, quartered
4-6 whole cloves fresh garlic
1 chopped celery stalk
1 bay leaf
2 sprigs fresh thyme
2 stems fresh parsley
1/2 teaspoon whole black peppercorns
6 quarts filtered water
Optional little luxury for both color and mild flavor: a pinch of saffron (I love SpiceTribe!) or 1/8 teaspoon turmeric powder (not enough turmeric to affect the flavor significantly, don’t worry!)

Special Equipment: 8 Quart Instant Pot or Stock Pot, Wooden Spoon

Instant Pot Guidelines:
Set your Instant Pot to sauté, add a teaspoon of olive oil, chicken bones/pieces and salt. Cook while stirring occasionally for 5-10 minutes until chicken starts to become golden. Add onions, garlic, celery, bay leaf, herbs, pepper and water. Scrape any sticky bits off the bottom of the Instant Pot with a wooden spoon then place the lid on and set to HIGH pressure for 1 hour. Allow pressure to release naturally for 15 minutes after cooking before opening the lid, then strain the stock, pulling any meat from the thighs and setting aside to make the chicken soup. You could strain the stock through a fine mesh sieve but I don’t mind any larger pieces of vegetable or garlic (smash that into a paste using your wooden spoon to add more flavor!) The stock will congeal and fat will rise to the top of the jars as it cools, you can either scoop it out or leave it for extra flavor.

Stovetop Directions:
Add a teaspoon of olive oil to your stock pot, add chicken and salt then sauté over medium heat for 5 minutes. Add onion and garlic, cook for 5 minutes until onions are translucent. Scrape the bottom of the pot with a wooden spoon, add remaining ingredients and bring to a rolling boil for 5 minutes. Reduce heat to medium-low (a very gentle simmer), cook without the lid for 2 hours while skimming any impurities away a few times. Strain the broth, pulling any chicken from the thighs and discard the bones.

Set 2 quarts of stock aside, freeze or store the remaining in airtight containers.

Spiced Up Chicken Soup

1 tablespoon olive oil or butter
1 small yellow onion, finely diced
4 cloves finely minced garlic (better yet, make a paste using the flat of your knife)
1 serrano chili pepper, thinly sliced (plus more for serving)
1/2 cup peeled, thinly sliced carrot
1/4 cup thinly sliced celery (I sometimes skip this)
2 quarts (32 ounces) chicken stock
2 cups cooked chicken (use the thigh meat from the broth)
Optional flavor booster: 1 teaspoon of this roasted garlic stock base adds so much more flavor, just don’t add extra salt if using.
salt and pepper to taste
a dollop of sour cream or plain yogurt, fresh dill and more thinly sliced serrano pepper to serve.

Heat a heavy bottomed pot over medium, add olive oil or butter, onion, garlic, serrano pepper, carrot and celery. Sauté for 10 minutes until vegetables are tender. Add chicken stock and simmer for 5 minutes, add shredded chicken, the optional roasted garlic base if using and season the soup to taste with salt and pepper. Divide into bowls, add a dollop of sour cream and lots of fresh dill plus extra serrano peppers for more spice if that’s your preference.

Here are some soups I make with the chicken stock:

I simmer 1 quart of the stock and add in some store-bought frozen chicken dumplings, then add a chopped green onion and some grated fresh ginger. Finish with a dash of soy sauce and serve.

I sauté a chopped onion, 4 cloves garlic and throw in 2 cups chopped potatoes and 1 quart of the stock. Simmer until the potatoes are tender, add 2 tablespoons chopped chives and 1/4 cup heavy cream. Ta-da potato soup.

I sip on the stock as is when I need a warm pick-me-up!

I simmer the stock and throw in any leftover cooked vegetables plus a teaspoon of Thai yellow curry paste, then finish with 1/4 cup coconut milk for a quick meal.

Braised Chicken with Mushrooms, Bacon and Herbs

Damn, this skillet chicken is good. With just a few chicken thighs, slices of bacon, a punnet of mushrooms and some basic ingredients you can make a meal that might just allow you to bribe someone. Forget I said that (or don’t). We all know I don’t enjoy over explaining, so use this recipe as a starting point and customize it as you see fit. For instance, fresh rosemary would be amazing here and you can skip the bacon if you don’t eat pork. Leeks are in season now and can be used instead of shallots. Don’t love thighs? Use bone-in skin-on chicken breasts and reduce the time in the oven by half. If you decide to try it, please tag me on social media @thedaleyplate so that I can see! Your feedback is valuable and I’d love to share it with everyone else.

Crispy Chicken with Mushrooms, Bacon & Herbs
Prep Time: 5-10 minutes | Cook Time: 45 minutes | Serves: 4

Ingredients:

2-4 slices bacon, roughly chopped
4 medium to large sized chicken thighs
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 large shallot, finely diced
4 cloves garlic, finely minced (about 2 tablespoons)
2 teaspoons fresh thyme leaves
2 teaspoons chopped parsley
1/4 cup brandy or sherry (optional but highly recommend)
8 -ounce punnet baby portobello mushrooms OR button mushrooms, quartered
1/2 cup chicken stock
2-4 tablespoons heavy cream

Equipment:

I use this braiser - It goes directly from the stovetop to your oven and nothing sticks to it. Any ovenproof skillet works.

Guidelines:

Preheat oven to 350F (180 degrees C)

Season chicken thighs with salt, pepper and garlic powder and allow to sit outside of the fridge for at least 20 minutes. For best results, I usually season the night before and store in the refrigerator then take them out 20-30 minutes before cooking. Allowing the chicken to come closer to room temperature will make it jucier, I promise. If you have a teaspoon of poultry seasoning (chicken rub) to add when seasoning your chicken it’ll be even more flavorful but that’s optional.

Heat an ovenproof skillet to medium and sauté bacon until crispy. Remove bacon with a slotted spoon and set aside on a paper towl. Pour off most of the bacon fat from your skillet, then sear chicken thighs for 5 minutes per side or until golden. If using chicken breasts, only sear for 2 minutes per side. Your chicken isn’t cooked through, but this is an essential step if you want that crispy skin. Remove chicken from skillet and set aside on a plate skin side up.

Add shallots, garlic and herbs to the same skillet, sauté for 2-3 minutes until translucent (I sometimes go for longer until it’s caramelized - Since the heat is on medium it will not burn easily if you stir).

Add brandy or sherry, cook out the alcohol for 5 minutes until reduced by half. Add mushrooms, chicken (skin side up!) and bacon then your chicken stock and cream. The chicken stock shouldn’t completely cover the chicken, it should come up to the chicken thighs without covering the crispy skin.

Bake/Roast for 30 minutes without the lid until the chicken is tender and everything is cooked through. Season to taste and scatter with more fresh herbs. If you’d like the sauce thicker, place it back on the stove over medium-high heat until it reaches your desired consistency or dust the mushrooms in some cornstarch before adding to the skillet. I’m just gilding the lily here…but a tablespoon of butter (or truffle butter!) stirred in at the end makes this even more luscious. Serve over polenta, rice, thick egg noodles or over roasted vegetables for a low-carb feast.

Garlic Red Pepper Chicken

This recipe is brought to you in partnership with Spice Tribe - They are a small-batch spice company that works to benefit farmers and their families directly through fair trade. There is no fresher than this, and their belief in home cooking for health and community really resonates with me. They have everything you need for this recipe in their online store, including salt and pepper.

My garlic red pepper chicken recipe is inspired by the ingredients I had on hand and my mother’s ability to use spices as a way to keep things interesting and filling. Please know that the recipe is completely customizable to whichever ingredients you have on hand. A few ideas include: Using cauliflower or potatoes instead of chicken. Adding kale, spinach or collards for color and texture plus extra nutrition. This garlic red pepper chicken is delicious when served on a baked sweet potato stuffed with kale and caramelized onions. We’ve had it with crusty bread and butter, we’ve served it over rice or buttered noodles, we’ve eaten it cold right out of the tupperware the next day. Lately I feel there are no rules because the only rule that matters is social distancing. I hope that you are happy in your homes, that you are cooking more and spending valuable time with those you love. If you decide to try this recipe, please let me know how it went by tagging me @thedaleyplate on Instagram or Facebook :)

Some notes:

-If you’re unable to use sherry, use more chicken stock.
-Add vegetables of your choice. For vegetables that cook longer, add them with the stock and sherry. Tender greens can be added during the last 5 minutes of cooking.

Garlic Red Pepper Chicken
Prep Time: 10 minutes (up to 8 hours to marinate) | Cook Time: 30 minutes | Serves: 4

Ingredients:

1lb boneless skinless chicken thighs, cut into 1 -inch pieces
1 tablespoon good quality smoked Spanish paprika, like Spice Tribe Pimenton de la Vera
1 tablespoon garlic powder
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
(Optional: 1/2 teaspoon cumin powder)

1 tablespoon olive oil
1 cup chopped yellow onion
1/2 cup diced red bell pepper
4 cloves garlic, finely minced
1 teaspoon red pepper flakes
1 teaspoon tomato paste
2 stems fresh herbs like thyme or oregano
1/2 cup sherry
1/2 cup chicken stock
1 bay leaf
1-2 tablespoons red wine vinegar OR lemon juice
Optional: 1/4 cup heavy cream

Method:

Place chicken in a bowl and season with paprika, garlic powder, salt, pepper and optional cumin. Toss to ensure that chicken is fully coated, cover and refrigerate for one hour or preferably overnight.

Add olive oil to a skillet over medium heat. Add onion, bell pepper (a jar of drained pimento peppers would be a speedy pantry solution) and sauté for 10 minutes until tender, stirring until the onions are light golden brown and fragrant. This step breaks down the onions and it’s important because it forms part of the sauce.

Add garlic and chicken, stir and cook until chicken is no longer pale (2-3 minutes). Lastly, add red pepper flakes, tomato paste, herbs, bay leaf, sherry and chicken stock. Simmer over medium heat with the lid halfway on for 15-20 minutes until chicken is tender, longer if you prefer your sauce more reduced.

Stir in vinegar or lemon juice right before removing from heat then add optional heavy cream, season to taste with salt and pepper and scatter with fresh herbs.

Chicken with Chorizo Rosemary and Olives

This chicken recipe is one of those that make the most regular appearance on our dinner table! It combines some pantry staples like canned tomatoes, jarred olives and herbs with chicken thighs because they stay juicy and we love the crispy skin on top. I’ve always just shared the recipe in my Instagram caption but here I’m able to expand a little and you’ll be able to come back to it or pin it for later. I’m adding some product suggestions because I get asked about my favorites a lot. Please know that if a purchase is made through an Amazon affiliate link I receive a small commision at no cost to you. This helps to keep me cooking so I appreciate your support and understanding.

Before you get started:

If using chicken breasts I highly recommend those with the skin on. Cooking time will vary based on the thickness of your chicken, but I keep a meat safe instant-read thermometer close by so that I can pull it from the oven at 165F/75C. Insert the thermometer into the thickest part of the breast to determine doneness.

The chorizo sausage that I use is Spanish and sliceable, not the Mexican version. You can use whichever kind available where you are.

The smoked paprika in this dish makes all the difference. Some good fresh smoked paprika that I recommend: ChiQuilin on Amazon.

A mix of olives always looks more appealing to me, but this is entirely optional. Castelvetrano are buttery and amazing, even my olive hating husband will eat those. If you’re not a fan of olives, try adding extra roasted red peppers, mushrooms or any other vegetable that you prefer.

The best result here is obtained when the chicken is seasoned ahead of time (up to 24 hours) and placed in the fridge to soak up all the flavor of smoked paprika. This step is optional but ensures that the meat is seasoned throughout.

Chicken with Chorizo Rosemary and Olives
Prep Time: 15 minutes Cook Time: 45 minutes - 1 hour Serves: 4

Ingredients:

4 bone-in chicken thighs with skin on
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
1 teaspoon smoked paprika
1 tbsp olive oil
1/2 large yellow onion, sliced
4-6 cloves garlic, chopped
2-4 oz Spanish chorizo sausage, sliced and quartered
1 tbsp sherry or red wine vinegar
2 oz chopped roasted red peppers
1 14.5 oz can San Marzano tomatoes, chopped (These San Marzano style tomatoes are a good alternative)
1-2 tbsp freshly chopped rosemary
1 cup whole or pitted mixed olives
2 cups chicken stock
Optional: Lemon juice to squeeze over after + fresh rosemary, crisped up in olive oil to sprinkle on top before serving. Cherry tomatoes on the vine right before it goes in the oven.

The skillet pictured is my favorite Le Creuset 2 1/4 Qt. Cast-Iron Braiser but you can use any deep skillet.

Method:
Season chicken with salt, pepper and smoked paprika. Allow to sit outside of the fridge covered for 30 minutes to that it comes closer to room temperature. This will help the flavor soak into the meat and also give you a more tender result at the end. If you have some time, season the chicken and cover then place in the refrigerator overnight for best results. Remove chicken from refrigerator 30 minutes before cooking.

Heat a cast iron skillet or braiser to medium. Add olive oil and sear chicken for 5 minutes per side until browned then set aside. Add onions, garlic and chorizo to pan and sauté until onions are translucent (5 minutes) Deglaze the skillet with red wine vinegar or sherry, scraping any bits off the bottom with a wooden spoon.

Add red peppers, tomatoes, rosemary, olives and chicken stock then stir. Simmer until reduced slightly (5 minutes) and add your chicken plus optional cherry tomatoes on the vine. Put a lid on and simmer on medium-low heat for 30-45 minutes OR bake/roast uncovered at 350F until chicken is 165F/75C internal temp. For me that’s about 25-30 minutes but the timing will differ based on the thickness of your chicken. That instant read thermometer will come in handy here. If you’ve chosen to cook it on the stovetop the skin will not be crispy - I recommend placing the skillet under the broiler of your oven for 10 minutes to crisp it up.

Remove from the oven. Before serving, add fresh rosemary or rosemary crisped up in some olive oil in a small pan over medium heat. Save the olive oil used to dip fresh bread into, it’s heavenly! Squeeze optional lemon juice over and serve over rice, polenta, vegetable mash or pasta.

Grilled Romesco Stuffed Tenderloin with Vegetables

This post is a collaboration with Beef. It's What's For Dinner, on behalf of the Beef Checkoff. I received compensation, but all opinions are my own.

This grilled romesco stuffed Tenderloin Steak couldn’t be simpler to prepare on the grill this summer, and it was perfect for a small get-together with friends and family that we haven’t seen in a while. I married a guy who loves Beef, so does his family, and that makes my life easier because I already know what’s on the menu. There are so many different options to choose from, and typically we enjoy really nice middle meat cuts during the summer. I chose half a Tenderloin Steak because I knew it would impress the in-laws (pats self on back) >.< 

Some Grilling Tips:

Strip Steak and Ribeye, can be an easy go-to instead of Tenderloin, or try taking your grilling game up a notch with a cut you might not be as familiar with, like a juicy Flat Iron or a lean, flavorful Flank Steak. These cuts can’t be stuffed but you can always enjoy the romesco sauce on the side. More cut ideas for grilling can be found here. 

Using a condiment to elevate flavors is a great way to take beef to the next level with minimal effort. My romesco uses roasted hazelnuts (so fancy!) but feel free to replace them with almonds instead. To make things really easy, pick up a jar of good romesco at your local grocery store. 

Medium and steady wins the race! There is no need to rush the process by using any higher heat than medium here. Cooking at a medium heat allows beef to achieve caramelization while still developing rich flavors and avoiding charring.

Temperature is king :) To have the best eating experience, it is important to cook any cut of beef to the correct internal temperature. The best way to ensure accurate results is to use a meat thermometer. I have an instant-read one that you can leave in the oven or grill so that you’re not constantly poking the meat (keeps juices locked in, along with letting it rest after cooking for a minimum of 5 minutes). 

I went with some vegetables that cooked up beautifully right next to my Tenderloin, and served it all up on a platter for everyone to enjoy. I hope you use my recipe as a starting point, and create a delicious grilled beef recipe for your family this summer :) 

Ask your butcher if he has some kitchen twine to spare when purchasing your Beef! Usually, butchers at good grocery stores are happy to spare some.

Grilled Romesco Stuffed Tenderloin Steak

Prep Time: 25 minutes | Cook Time: 30 - 40 minutes | Serves: 8

Romesco - Makes roughly 1 cup:
1/2 cup (6 -ounces) roasted red bell peppers, drained
2 garlic cloves, roughly chopped
1/2 cup whole hazelnuts, skinned
1 tablespoon chopped fresh oregano leaves
1 tablespoon red wine vinegar
1 teaspoon smoked paprika
1 teaspoon kosher salt
1/4 cup extra-virgin olive oil
Optional add-in: 1 teaspoon Calabrian chili paste for extra heat!

1 (2 pounds) Tenderloin Steak, trimmed of excess silver skin and fat
1 1/2 - 2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon smoked paprika
1 tablespoon extra-virgin olive oil

2 medium zucchini, cut into (1 -inch) chunks
1 small red onion, cut into (1 -inch) chunks
2 cups button mushrooms, halved
1 red bell pepper, cut into (1 -inch) cubes 
2 tablespoons extra-virgin olive oil
1 teaspoon Italian seasoning (dried Italian herbs)
1 teaspoon kosher salt

Special equipment: Chef’s knife, meat thermometer, kitchen twine, tongs, skewers if you want to prepare your vegetables that way.  (I prefer reusable metal skewers because they don’t burn, I can just throw them in the dishwasher after cooking. If using wooden skewers, soak them for 30 minutes prior to cooking.)

Make the romesco:

Combine the peppers, garlic, hazelnuts, oregano, vinegar, smoked paprika, and salt in the bowl of a food processor. Pulse until somewhat smooth, and slowly pour in the olive oil while continuing to pulse at 5-second intervals. Transfer to an airtight container until ready to stuff the Tenderloin.

Place the Tenderloin in a large bowl, and season with the salt, black pepper, and smoked paprika. Drizzle the oil over the meat, and use clean hands to massage the spices in. Use a sharp knife to cut a slit all the way down the long end of your tenderloin, making sure not to cut all the way through. Open the tenderloin like a book, cover it with a sheet of plastic wrap, and pound with the flat side of a meat mallet until 1/2" thick without tearing through the meat. Spread the romesco sauce all over the Tenderloin, and roll it up, then secure the cut with kitchen twine. Cover, and refrigerate for 30 minutes (Tender cuts like Tenderloin don’t typically require much time to marinate, but this will give the smoked paprika time to penetrate the meat.)

Toss the vegetables in the seasoning and olive oil, then place them in a grill basket. 

Preheat your grill to medium heat (350°F). Place the Tenderloin on the grill and insert an oven-safe meat thermometer into the meat, not the romesco. Place the vegetables on the grill as well. Cook the Tenderloin, rotating every 10 minutes until the internal temperature reads 145°F for medium doneness. Pull the meat and vegetables from the grill and allow to rest for 5 minutes before slicing. Then transfer to a serving platter, sprinkle some extra flake salt, and enjoy with a fresh green salad.

Easy Flank Steak with Olive Sauce

This post is a collaboration with Beef. It’s What’s for Dinner. on behalf of the Beef Checkoff. I received compensation, but all opinions are my own.
Flank Steak is one of our favorite cuts of Beef! We usually cook this versatile cut on a Sunday for lunch, and always plan to use any leftovers in multiple ways for the next few days. Using up everything when planning meals is super important to me because I’m always trying to cut down on food-waste. Luckily, that’s never a problem for us because we all enjoy Beef so much and eating leftovers is never a problem. When you start with such a delicious high-quality protein, the culinary possibilities are endless :)   

For a while now, I’ve been following a more Mediterranean style of eating and really think that some well-seasoned Flank Steak (or any lean cut of Beef) goes well with those flavors. Find a helpful infographic and links to a few of my favorite Mediterranean style recipes on www.BeefItsWhatsForDinner.com at the end of this blog post. The plates are colorful, filled with non-starchy vegetables, and everything is eaten as close to natural as possible. I keep what I call my “fridge favorites” on hand at all times so that it’s easy to plate up our Steak once cooked and rested. Those fridge favorites include sliced cucumber, whole cherry tomatoes, jars of olives, cubed feta cheese, mini mozzarella, boiled eggs, and fresh baby spinach that is tender enough to eat raw. Today’s Flank Steak was sliced and plated alongside some of the sauce with olives, spinach, tomatoes and cucumber. I use glass containers to store any leftovers instead of plastic, and save mini jam jars to use for dressings or sauces. Sometimes when you’re visiting a restaurant they might serve brunch with mini honey jars - I ask to keep those too! Like many, I grew up with plastic food storage containers but now prefer glass because it’s better for the environment, and it’s easy to see what you have in the refrigerator. My favorite glass containers are stackable, made of clear glass and large enough to fit a decent portion into.  Recently we have all been trying to support restaurants by ordering menu items to-go. Consider reusing those containers and supplies before recycling as well - most are sturdy enough to withstand a few washes and keep food stored safely. 

Some tips for cooking flank steak:
Flank Steak is lean and boneless with lots of intense Beef flavor. I’ve spoken to a few people who say they are intimidated by cooking this cut of Beef. I think mostly because they might be unsure of timing in order to cook it perfectly to their tastes. A digital meat thermometer is probably the most useful tool in my kitchen and highly recommend using one to nail that cooking temperature every time. For medium-rare the temperature should read 145°F, the temperature for medium steaks should read 160°F, and well done is 170°F. I believe flank steak should be cooked to 145°F to ensure juiciness. Always test the thickest part of the steak for doneness. For steaks 1/2 inch or thicker, insert an instant-read thermometer horizontally from the side, so that it penetrates the thickest part or the center of the steak. Let it rest for 5-10 minutes before slicing against the grain for maximum tenderness. Resting will prevent any juices from seeping out.

Flank Steak with Olive Sauce
Prep Time: 15 minutes (30 minutes to 1 hour if marinating) | Cook Time: 15 minutes | 8-10 Servings

Sweet smoked paprika gives a great flavor, but any dry rub will do.

1 ½ - 2 lb. Flank Steak
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon sweet smoked paprika
1 teaspoon garlic powder (or finely minced garlic)

¼ cup olive oil
½ cup pitted green Castelvetrano olives
½ serrano pepper, deseeded
½ cup fresh parsley
1 tablespoon fresh oregano leaves
Juice of 1 small lemon
Salt and pepper to taste
Optional extras: 1 clove minced garlic, 1/2 avocado

Vegetables per serving:
1 cup fresh baby spinach
3-4 cherry tomatoes 
3-4 kalamata olives
½ cup sliced cucumber

Guidelines:

Place your Flank Steak on a clean, flat surface and drizzle with olive oil then rub with salt, pepper, paprika and garlic. Cover and refrigerate for 1 hour to marinate, or up to overnight. Remove from the refrigerator right before cooking. 
Heat a large cast iron skillet to medium-high. Sear Flank Steak for 5-8 minutes per side until a meat thermometer reads 145°F. Tip: Turn steaks and roasts with tongs. Avoid using a fork, which will pierce the beef and result in the loss of flavorful juices. Turn off the heat and transfer flank steak to a cutting board to rest while preparing the sauce. 
Add ingredients for the sauce into a bowl of a food processor and pulse for 1-2 minutes until slightly smooth. Add the avocado if you prefer a creamier consistency. Serve with the steak and prepared vegetables.
During the Summer months Flank Steak is delicious when grilled: Place Steak on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on a preheated gas grill, 16 to 21 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Carve across the grain into thin slices.

Here are some ideas for leftover Flank Steak!
Make a Steak salad for two: Combine ¼ cup olive oil with 2 tablespoons whole grain mustard and the juice of a small lemon. Season to taste and serve as a dressing over 6 ounces of sliced cooked steak with tomato, fresh leafy greens and steamed broccoli. Sometimes I use this same dressing over an easy brunch plate with green beans, a boiled egg and whichever kind of cheese I have in the refrigerator.

Make Steak caprese skewers: Use short skewers to weave balls of mini mozzarella with fresh basil and cooked Flank Steak slices. Serve with olive oil and balsamic vinegar as an appetizer or snack. 

Add leftover Flank Steak to an omelette with your favorite vegetables.
Make roll-ups using strips of thinly sliced Flank Steak and your favorite vegetables. Serve it with my feta sauce (Blend 4 ounces of feta with the juice of 1 lemon, 1/2 cup of plain yogurt and a few tablespoons of fresh herbs then season to taste.)
Leftover Steak is delicious when eaten on a charcuterie board with various fruit, cheeses and dips.

Herby Pork and Zucchini Patties

This recipe is brought to you in partnership with the National Pork Board, showcasing cooking with pork to create nutritious meals as part of a balanced lifestyle. All opinions are my own.

If you’re stuck in a rut and looking for something a little different that doesn’t take too much time to make, I highly recommend giving these pork and zucchini patties a try! They are excellent for meal prep if you prefer to cook 1-2 days ahead of time during those busy weeks like I do. Though I do enjoy cooking, I find that taking this approach to free up time when it may be limited leads to better productivity and overall happiness in the long run. It’s all about self-care and being aware of these little changes that make a huge impact over time. 

Pork is versatile, delicious and takes on the flavor of anything you add to it. There are various lean cuts available on the market that could fit into any well-balanced meal plan easily. Have a look at the National Pork Board website for lots of recipes, information and inspiration! If this recipe sounds appealing to you then you’ll probably also enjoy these Mediterranean Pork Chops.

In my recipe, I’ve used ground pork and added freshly grated zucchini which cooked up beautifully and delivered a nice texture. It would probably be a great way to hide extra vegetables from your kids as well :) Some creamy feta crumbles add a great salty kick, lemon zest makes the flavors pop and finely chopped Thai chili brings a little spice to keep you coming back for more. Serve it with a fresh Greek salad and my feta sauce and I promise it’ll be amazing!

Helpful Tips:
To get the most accurate temperature reading, I suggest using a digital meat thermometer. Ground pork and sausage should always be cooked to an internal temperature of 160F and a meat thermometer will help you nail that temp!

Prepping all of the ingredients ahead of time will make your life easier. Pick up some ground pork during your next grocery run to store in the freezer until ready to use. Have all other ingredients ready to go before starting. Slice and chop ingredients for a salad 1-2 days ahead of time and assemble as needed. I usually have what we call our “fridge favorites” on hand and this includes sliced mini cucumbers, washed baby spinach, rinsed cherry tomatoes plus a variety of olives. When you have a protein like pork cooked and ready, it’s easy to just grab these prepped items from the fridge to enjoy on the side - the quantity is up to you.

If you’re following a diet that’s lower in carbs, grinding up some pork rinds to use instead of bread crumbs is a great way to bind these patties! 

Herby Pork and Zucchini Patties
Prep Time: 10 minutes | Cook Time: 12-15 minutes | Makes eight 2 ounce patties

Ingredients:
1.5 lb ground pork (80/20 blend)
1 cup grated zucchini
1 extra large egg
½ cup panko crumbs or finely crushed pork rinds
2-3 cloves finely minced garlic
1 tablespoon garlic powder
1 tablespoon lemon pepper OR Greek seasoning 
1 teaspoon salt
1 tablespoon fresh chopped sage
¼ cup fresh chopped parsley
¼ cup feta crumbles
zest of a medium lemon
Optional: 1 small red chili 

For the feta sauce:
¼ cup feta crumbles
½ cup plain greek yogurt
1-2 tablespoons fresh or dried herbs like dill, parsley, oregano, chives
The juice of your zested lemon
Salt and pepper to taste

To Serve: Freshly sliced cucumber, cherry tomatoes, olives, baby spinach and red onion

Guidelines:
Combine all ingredients for the pork patties in a large bowl. Gently combine using a fork, then divide into eight equal portions and form into 1 -inch thick patties by using your hands. 

Add a tablespoon of neutral oil to a large skillet over medium heat. Sear patties for 6 minutes per side, or until the internal temperature registers 160F on a meat thermometer. 

Blend ingredients for feta sauce in a food processor and season to taste. Serve pork patties with prepared salad ingredients and feta sauce!

The patties can be stored in an airtight container for up to two days and should be consumed within that time. I’ve found that reheating them in the air fryer or oven is best.

Low Carb Almond Flour Waffles

These waffles are also widely known as “chaffles” because they often contain cheese. There are groups on Facebook where dedicated low carbers and keto dieters are fully invested in the art of creating new variations. They are made with a few ingredients that most of us have at home and are the perfect substitute for sandwich bread, bagels or crackers when toasted. The Dash Mini Waffle Maker is great for making these, but you could also pour the batter into a larger waffle maker. They freeze and reheat very well in the toaster or toaster oven, perfect for Sunday meal prep. Today I served mine with two different kinds of smoked salmon, some red onion pickled in lemon juice, mini cucumber slices, cream cheese (use the dairy free almond variety if you prefer) and finish it off fresh herbs like chives and dill.

Ingredients for the basic waffles:
Yields: 16

8 large eggs
1/2 cup mayonnaise of your choice (I use Duke’s but avocado oil mayonnaise is also great)
1/2 cup fine almond flour (Bob’s Red Mill is great)
1 level teaspoon baking powder
pinch of salt, garlic powder and smoked paprika, fresh black pepper
8 teaspoons water

Customize it as you like! Some of my favorite options are a few tablespoons of shredded cheddar cheese, adding some Everything Bagel spice (Trader Joe’s), adding chopped herbs or even shredded vegetables like zucchini that’s been pressed to release extra moisture.

Equipment: Mixing bowl, waffle maker

Method:

Stir all ingredients to combine in a medium bowl while preheating your waffle maker. Pour about 2 tablespoons of batter into the waffle maker for each waffle. Cook for 2-4 minutes and carefully lift out with a fork. Repeat the process until all the batter is used up.

Make a smaller batch on a Sunday morning.

This post may contain affiliate links, because I’m an Amazon associate. That means if you make a purchase through a link that I share (at no extra cost to you) I may receive a small commission to keep The Daley Plate running. Thanks for your support.

Triple Mustard Grilled Lamb Chops with Fresh Tomato Salad

This blog post and recipe was created in partnership with the American Lamb Board. 

We’ve been sharing the responsibility of cooking with our neighbors during this time, to keep things interesting and to lighten the load for each other during the week. It’s actually been a relief to know that at least twice during the week I don’t have to plan for dinner. The recipe I’ve prepared here was lovingly prepared and shared with our elderly neighbors. The lamb is marinated in a delicious combination of mustards, grilled and then served with a very simple salad of fresh local tomatoes and herbs from the garden. This is such a simple way to enjoy American Lamb and the best part is, you’re able to use all those bottled condiments hanging out in your refrigerator. Yes, we had three kinds of mustard in there because I seem to collect condiments, but you could absolutely use whatever is available in your refrigerator. 

Since I wanted to share this meal with another family, it wouldn’t have been at its best when served at room temperature or reheated. Therefore, I packed half of the marinated lamb in containers with grilling instructions and added whole tomatoes and herbs to the basket along with some greens and the jarred vinaigrette. That way they could grill, slice and enjoy everything as fresh as possible with very little effort. All of this brings me to #TheLambChallenge!

What is The Lamb Challenge?

When you purchase American Lamb, you’ll be directly helping families and farms in your community while feeding your family delicious meals.  This June, the American Lamb community wants to encourage you to get cooking! 

The Lamb Challenge has consumers preparing 2 different lamb recipes as they explore the adventurous appeal of American Lamb while supporting America’s farms and flocks and helping raise funds for Feeding America. 

Make two recipes using American Lamb. One of your lamb meals should be shared with another family. Share your two lamb meal recipes on Instagram using the #TheLambChallenge and tag @FanofLamb by June 30. Ten lucky winners who complete the challenge will receive a $200 gift certificate to their favorite restaurant or butcher shop. For every person that completes the challenge, The American Lamb Board will donate to Feeding America so together we can raise $10,000!

Some tips before we start cooking:

Remove the lamb from the refrigerator 30 minutes before grilling. This helps them come closer to room temperature and they just cook more evenly with tender results. I’ve used loin chops today but shoulder chops and even cubed kabob meat are widely available in grocery stores and perfect for this recipe. If using kabob meat, marinate and skewer before grilling. 

These are best grilled over medium heat since mustard tends to darken quickly. Keep that in mind when preparing your grill or indoor grill skillet.

Swap out the tomato salad for any salad made with produce locally available to you. Sliced cucumbers and thinly sliced summer squash or zucchini are great options. If fresh produce isn’t available, jarred roasted red bell peppers or artichokes to top the greens work wonderfully. Experiment with flavors that you love, that is the joy of cooking!

Triple Mustard Lamb Loin ChopsPrep
Time: 10 minutes | Cook Time: 15 minutes | Serves: 8 (Enough for two families)

8-10 American lamb loin chops

For the marinade:
¼ cup olive oil
2 tablespoons fresh lemon juice + zest
1 tablespoon Dijon mustard
1 tablespoon whole grain mustard
1 tablespoon yellow mustard
4 garlic cloves, very finely minced or made into a paste
1 tablespoon finely chopped rosemary
1 ½ teaspoons kosher salt
1 teaspoon black pepper
Optional: 1 teaspoon smoked paprika, 1 teaspoon garlic powder

For the salad:
4 large tomatoes, sliced
½  small red onion, thinly sliced
1 cup fresh herbs (basil, rosemary, thyme, dill or parsley)
Optional: olives, feta cheese, cucumber
Vinaigrette:
¼ cup extra virgin olive oil
¼ cup balsamic vinegar
salt and pepper to taste

Method:

Place lamb in a shallow container that has a lid or a sheet pan that you can cover. Combine ingredients for marinade and pour over lamb, turning and coating. Cover and refrigerate for one hour or up to overnight. If sharing this meal with another family, divide the lamb by placing half of the chops in a container and keep in the fridge until ready to deliver.

Preheat your grill to medium and spray with some olive oil spray. Place lamb chops on the grill or grill pan and cook for 5 minutes per side for medium-rare depending on the thickness of your chops. Lamb loin chops are sturdy and can be placed standing up (on the bone) as well, to ensure that the thickest part of the chop is cooked. They should be 135F when pulled from the grill for medium-rare, which we feel is the best temperature to enjoy them. 

Remove from the grill and tent with foil, then allow to rest for 10 minutes. The temperature will then climb to about 145F. A meat thermometer is the best way to determine doneness. American Lamb has a lot of useful information on cooking temperatures based on the cut of lamb you have. Please check them out here.

Slice your tomatoes, season with salt and pepper then top with thinly sliced red onion and optional add-ons. Drizzle with the vinaigrette and top with herbs right before serving alongside lamb. If sharing with another family, place the whole tomatoes, onion and herbs in the basket with the marinated lamb and add half of the vinaigrette in a jar with instructions on how to serve. Easy!

This blog post was created in partnership with American Lamb but all opinions expressed are my own.

Cajun Spiced Lamb Meatball Platter

This recipe is brought to you by my friends SpiceTribe! They have an incredible line of ethically sourced spice blends and ship nationwide, with free shipping over $45 and 20% off for Father’s Day with code DAD20. California Love all-purpose chile blend is one that we use regularly at home, and trust me, you’ll get no fresher than their single origin late harvest peppercorns. I used both in this recipe, which is healthy, easy to make and a real crowd pleaser! Serve it like a salad with my homemade ranch sauce for dipping if you’re eating low-carb, or put some pita pockets on the side for a more filling lunch. You can use your oven to bake the meatballs or the air fryer as I have here. I find that it doesn’t heat up the kitchen during these warm Summer months. Enjoy!

Cajun Spiced Lamb Meatball Platter
Prep Time: 10 minutes | Cook Time: 15 minutes | Serves: 2-3

Meatballs:
1lb ground lamb (80/20)
1 egg, beaten
1 tablespoon sour cream or plain yogurt (This helps keep it juicy)
2 cloves minced garlic 
1 serrano chili pepper, seeds removed and very finely chopped
1 teaspoon smoked paprika (I use @spicetribe smoked Spanish paprika)
1 teaspoon California Love (It has roasted chile, garlic, cumin)
1 teaspoon dried thyme
1 teaspoon onion powder
1 teaspoon dried thyme 
1 teaspoon kosher salt 
1/2 teaspoon cracked black pepper
1/4 teaspoon cayenne pepper

Ranch Sauce:
1/3 cup whole milk plain yogurt or sour cream
1/3 cup avocado oil mayonnaise
1/3 cup buttermilk
2 cloves garlic, made into a paste OR 2 teaspoons garlic paste
1 tablespoon each chopped chives, dill, parsley
1/2 teaspoon salt
1/4 teaspoon California Love or chili powder
1 tablespoon lemon zest + 2 tablespoons fresh lemon juice

To Serve: 1-2 cups fresh baby spinach or chopped lettuce per person, cherry or campari tomatoes, kalamata olives, red onion, sliced cucumber, cubed feta, lemon wedges. The possibilities are endless.

Method:
Make the ranch dipping sauce up to a day ahead and store in an airtight container in your refrigerator.

Combine dry ingredients for lamb meatballs with a fork. This will ensure that the lamb is seasoned evenly and no clumping occurs. Sprinkle the spices over the lamb, add egg, sour cream, garlic and chopped serrano peppers then gently mix using a fork. Don’t overwork the lamb. Roll into 1-ounce meatballs and place in your air fryer at 400F (200C) until lightly browned and cooked through (8-10 minutes). Don’t place them too close together, work in batches for even browning. Remove and serve with ranch sauce and vegetables.

If cooking in the oven, preheat to 400F (200C) and roast on a sheet pan for 10 minutes, turning once during the cooking time.

Shakshuka with Spiced Beef Breakfast Sausage

This post is a collaboration with Beef. It’s What’s For Dinner. on behalf of the Beef Checkoff. I received compensation, but all opinions are my own.

Shakshuka has taken over Instagram and for good reason! It’s quite easy to prepare, uses a few simple ingredients and is very customizable. Though traditionally prepared with only tomatoes, onions, peppers, eggs and spices we like to Beef it up with ground beef from the freezer to add nutrition, flavor and to make it heartier! In South Africa we have a similar dish called “smoortjie” - onions and tomatoes cooked down to form a sauce with meat, served on top of crunchy toast. Growing up with very little taught me to be resourceful and lately I think all of us are looking for ways to get creative with what we have on hand. Some of my favorite meals (like this one) includes beef, and no other protein does it quite like beef in terms of taste to be honest. It’s the superior choice. Recipes like grandma’s spaghetti, taco salad and a juicy burger are just on another level for me. 

You can find lots of recipes at Beef. It’s What’s For Dinner - There’s a very useful section featuring recipes with 5 ingredients or less that is perfect to stretch your budget but feed your family nutritiously at the same time. Another feature of the website is a variety of cooking lessons, Beef safety information, meal planning information and tips to help you along the way. Download this awesome coloring book for your kids and cook a recipe with Beef together while everyone is at home :) If you have ground beef in the freezer and plan to make this or any meal, here’s a handy infographic on Ground Beef Thawing as a useful refresher especially if you’re short on time!

What do I need to make this recipe?

All you need to make shakshuka with spiced beef breakfast sausage is a can of tomatoes, one onion, some water or beef stock, olive oil, eggs, a few simple spices and ground beef. Here are a few optional changes:

- Use a can of diced tomatoes and green chilies instead 
- Add a jar of roasted red bell peppers and sauté with your onions
- Add that ½ bottle of jarred salsa sitting in your fridge
- Add ½ cup more beef stock or water depending on how you prefer the consistency
- Use butter instead of olive oil
- Add any non-starchy canned vegetables to bulk up the meal
- Top it off with shredded cheese or cubes of feta cheese and fresh herbs if you have them.
- Use a pre-mixed spice blend like taco seasoning instead of blending your own

How do I prepare this recipe?

I cook my beef breakfast sausage crumbles and store it in the fridge for use not only in this recipe, but to top scrambled eggs and taco salads. We like to stir it in right before adding the eggs but if you prefer to cook the beef as part of this recipe all at once, please feel free. Cook your onions and garlic as directed, followed by the ingredients for beef breakfast sausage until cooked through and proceed with the recipe for shakshuka. 

Shakshuka with Spiced Beef Breakfast Sausage
Prep Time: 5 minutes | Cook Time: 30 minutes | Serves: 4

Ingredients:

For the sausage: (Can be made ahead and safely stored in the refrigerator until ready to use, up to 3 days. Visit Beef. It’s What’s For Dinner for guidelines on safely storing ground beef.)
1/2 pound Ground Beef (93% lean or leaner)
1 tablespoon red wine vinegar
1 ½ teaspoons dried oregano leaves
1 ½ teaspoons smoked paprika
1 teaspoon cumin powder
1 teaspoon garlic powder
½ teaspoon chipotle chili powder OR chopped chipotle chili in adobo sauce
½ teaspoon salt

For the Shakshuka:
1 tablespoon olive oil
1 small yellow onion, finely diced
1-2 garlic cloves, finely minced
1 teaspoon red pepper flakes
½ teaspoon chili powder or cumin 
1 14.5 oz. can diced tomatoes
1 cup beef stock or water
4 large eggs
8 oz. beef breakfast sausage crumbles
Salt and pepper to taste
Optional add-ins based on what you have: A tablespoon of harissa paste, 1 teaspoon of tomato paste.
Optional to serve: crumbled feta cheese, crusty bread, fresh herbs

Method:

For the sausage:
Combine all ingredients in a medium bowl, mixing lightly but thoroughly. Heat a large nonstick skillet over medium heat until hot. Add sausage mixture; cook 5 to 8 minutes, breaking into 1/2-inch crumbles and stirring occasionally. Set aside or cool and refrigerate until ready to use.

For the Shakshuka:
Heat olive oil in a large skillet to medium-high. Add onions and saute for 3-5 minutes until light golden brown. Add garlic and spices, stirring gently to combine and cook for 2-3 minutes. At this stage you could add uncooked beef sausage directly and cook for 5-8 minutes until internal temp is 160F, or wait to sprinkle them on after the eggs are cooked.

Add chopped tomatoes, harissa paste/tomato paste and beef stock or water. Reduce heat to medium and place a lid on your skillet. Simmer for 15 minutes, stirring once or twice until tomatoes have broken down and a rich sauce has formed. If the sauce seems too dry, top it off with some water. 

Make indentations using the back of a spoon and crack eggs into those hollows. Simmer with the lid on for 5-10 minutes depending on how you like your eggs done. Remove from heat, season to taste and top with beef breakfast sausage crumbles, feta and freshly chopped herbs.

Steak Salad with Thai Style Dressing

This low carb steak salad for two is a great way to use leftover steak, or to explore a different flavor profile for a quick and easy weeknight meal. I’ve found that being conscious about carbs often leads to eating too much of the same foods. The freshness of Thai basil and mint really lifts this salad that is best eaten at room temperature. Cashews provide a lovely crunch, red onion some acidity along with a few gorgeous sliced tomatoes (I had juicy campari tomatoes on hand but you can substitute with cherry tomatoes). My version of a Thai dressing contains fish sauce, lime juice, ginger juice, fresh lemongrass and monkfruit sweetener where sugar would normally be included. As with any recipe, the ingredient list and method is subjective and I encourage you to use what you love. I’m adding a few links to the products that I use regularly, including a Thai blend from my friends at Spice Tribe. I have been working with them to develop a few recipes for my Instagram and have fallen in love with the quality and freshness of their spices. It’s an optional ingredient but one that definitely gives this salad another dimension. Along with that suggestion, I’d also like to recommend using organic ginger juice from The Ginger People. I’ve been using their organic and dye-free sushi ginger for a long time and they recently sent a few products for me to try - The ginger juice stands out in flavor. Monkfruit sweetener is a well-known keto friendly sugar alternative with no aftertaste. If you’re able to use sugar, I recommend using brown sugar in this recipe. Some of the links below are affiliate links, that just means that if you purchase (at no extra cost) a product using my link, a portion of that sale will go to me. Though I do not blog often, these links are helpful to keep me cooking and doing what I love. I appreciate your support.

Steak Salad with Thai Style Dressing
Prep Time: 10 minutes | Cook Time: 10 minutes | Serves: 2

Ingredients:
8 -ounces precooked sliced top sirloin, ribeye or filet
1/4 cup sliced red onion or shallot
1/2 cup quartered campari or cherry tomatoes
1/2 cup freshly torn Thai basil
1/2 cup fresh mint
1/4 cup cashew nuts
salt and pepper to taste

For the dressing:
1 tablespoon ginger juice (I love love love The Ginger People Organic Ginger Juice)
1 tablespoon golden monkfruit sweetener
1-2 tablespoons fresh lime juice
1/2 tablespoon fish sauce
1 teaspoon very finely chopped fresh lemongrass
1/4 teaspoon red pepper flakes
Optional but highly recommend: 1/2 teaspoon Spice Tribe Long-Tail Sunset Thai Spice Blend

Method:

Combine dressing ingredients in a jar, place the lid on and shake until the monkfruit has dissolved. Taste and season with more lime juice or fish sauce if you like.

Arrange sliced beef, tomatoes, red onion, herbs and cashews on a platter. Sprinkle with some salt and pepper, or the Thai spice blend above. Drizzle with dressing and toss right before serving.

Feta Stuffed American Lamb Meatballs with Fresh Herbs and Creamy Feta Sauce

This recipe is sponsored by the American Lamb Board, but all opinions expressed are my own. I’m a huge fan of American Lamb and I’m proud to call the American Lamb Board a partner. Thank you for your support.

There is no doubt, meatballs are one of our favorite things to make and eat. I’m always trying to find variations using our favorite cuts of meat and ingredients. Lamb has always had a solid place in my diet as a South African, where it is probably the most popular protein and is enjoyed in various ways throughout the year. When I moved to America I made it my mission to source fresh lamb to keep traditions alive and I was so happy with the quality and taste of American lamb. It was easy to introduce my husband DJ to lamb (He did not grow up eating lamb) and the mild taste of ground American lamb made it easy for him to begin enjoying the delicious flavor. He’s a pro now and asks for lamb often, choosing it as his go to at restaurants and (slowly) learning to prepare traditional South African dishes like potjiekos with American lamb.

Mellow and mildly flavored, ground lamb contains lean meat and trimmings from the leg, loin, rib, shoulder, flank, neck, breast or shanks. It is readily available and the perfect substitute for ground beef in many recipes. Some of our quick and easy weeknight dinners include these meatballs, meatloaf, burgers, pasta dishes with meat sauce and kabobs! It’s great to switch things up and the great thing about ground lamb is it’s extremely versatile.

When looking for ground lamb at your grocery store, make sure it’s American lamb which is much fresher in my opinion, because it hasn’t travelled far to get to your plate. The American Lamb website has a lot of useful information for you to read - Click this link for the various cuts of lamb available to you, cooking times for those cuts and a vast selection of delicious and adventurous recipes with American lamb.

Tell me about the meatballs!

Did you know that olives are one of the largest crops in South Africa? We have a huge olive industry and export them to many different countries. I try to use my favorite kalamata olives wherever possible and chopping them up finely to use in this recipe gave these feta stuffed American lamb meatballs a pop of unexpected flavor. If you prefer, substitute kalamata olives with tangy green castelvetrano olives or your favorite variety. Olives and lamb make the best pair!

These feta stuffed American lamb meatballs are made in the air fryer! Why, oh why did I wait this long to get an air fryer? Not only does it cook without any additional oil, things like these lamb meatballs keep their shape and cook evenly resulting in the juiciest end result! The best part about it is that it only takes 8-10 minutes depending on which air fryer you have. You may have to work in batches but I promise it’s worth it.

Don’t have an air fryer? No problem! Simply line a sheet pan with parchment paper and cook at the same temperature for the same amount of time in the oven or in a skillet on your stovetop. 

Feta Stuffed American Lamb Meatballs with Fresh Herbs and Creamy Feta Sauce
Prep Time: 15 minutes | Cook Time: 20-30 minutes | Makes: 10

Ingredients:
I tablespoon olive oil
1 medium yellow onion, finely diced
1 lb ground American lamb
1 extra large egg
4 cloves garlic, finely minced
1/2 teaspoon kosher salt
¼ teaspoon cracked black pepper
1 teaspoon lemon pepper seasoning
1 tablespoon fresh lemon zest
1 tablespoon freshly chopped oregano
1 tablespoon dried parsley
1 -ounce chopped kalamata olives
8 - ounces French-style feta (I love Valbreso), divided
To serve: fresh dill, oregano, mint, parsley, chives

Feta Sauce:

4 -ounces feta (from above)
½ cup plain yogurt1 clove garlic made into a paste
1 small lemon, zest and juice
2 tablespoons fresh herbs (dill, oregano, parsley, chives)

Method:

Heat olive oil in a skillet over medium heat. Add chopped onions and caramelize for 5-10 minutes until golden around the edges. Remove from skillet with a slotted spoon and allow to cool slightly before proceeding with the recipe.

Place lamb, egg, garlic, spices, zest olives and caramelized onions in a bowl. Use a fork to gently combine until the mixture comes together. 

Weigh out 2-ounce portions - You will have 10 meatballs. Use clean hands to gently make a dent in the center of each meatball, placing some feta cheese in the center and closing to seal. Repeat until all meatballs are stuffed with feta. 

Place meatballs on the wire rack of an air fryer and cook at 350F for 8 minutes per batch. If using the oven, cook at the same temperature for the same amount of time. For a medium temperature, the internal temperature of the meatballs should be 160F. Using tongs, carefully remove meatballs from the air fryer and place on a serving platter. Scatter with fresh herbs and serve warm with feta sauce.

To make the feta sauce:

Combine all ingredients in the bowl of a food processor and pulse until smooth. Keeps in the fridge covered for up to three days.