Rosemary Grilled Lamb Chops

1 T fresh rosemary, chopped

1/2 t sea salt, divided
2 cloves garlic, minced
1 T olive oil
4 (4-ounce) lamb loin chops, trimmed
1/8 t freshly ground black pepper
Cooking spray

Combine rosemary, 1/4 t salt, and garlic with olive oil.  Rub mixture evenly over both sides of lamb. Cover and refrigerate for 2 hours or overnight.

Season both sides of lamb with remaining 1/4 t salt and the pepper. Heat grill pan and spray with cooking spray.  Grill 3 minutes on each side or until desired degree of doneness.

Rhubarb Pie

4 1/2 Cups rhubarb, chopped
1 1/3 Cups sugar
6 T flour
1 T butter
1 recipe pastry for a 9 inch double crust pie

Cinnamon

Combine sugar and flour. Sprinkle 1/4 cup of it over pastry in pie plate. Top with rhubarb. Sprinkle with remaining sugar and flour, reserving 1 tablespoon. Dot with small pieces of butter. Cover with top crust. Add a dash of cinnamon to remaining sugar and flour mixture.  Brush crust with water and sprinkle with remaining sugar/flour mixture.  Bake for 15 minutes in preheated 450 degree oven. Reduce oven temperature to 350 degrees, and bake for 40 to 45 minutes longer.

Chicken Tamale Casserole

1 1/4 C flour
3/4 C corn meal
1/4 C sugar
2 t baking powder
1/2 t salt
1/2 t ground cumin
1/8 t ground red pepper
2/3 C skim milk
1 egg
1 1/2 C frozen corn
1 4-ounce can chopped green chiles, drained
1 C grated cheddar cheese, divided
1 10-ounce can enchilada sauce
2 C cooked chicken breast, shredded
sour cream

Mix together all ingredients except cheese, enchilada sauce, chicken and sour cream.  Add 1/4 C of the cheese.  Spread in 9 x 13 pan coated with cooking spray.  Bake at 400 for 15 minutes, until set.  Pierce surface liberally with a fork.  Pour enchilada sauce over corn mixture.  Top with shredded chicken and sprinkle with remaining cheese.  Bake an additional 15 minutes until cheese melts.  Let set for 5 minutes before cutting.  Top with sour cream.

8 servings