Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

Lamb Leg Steak with Peas and Onions & Rosemary Parsley Sauce

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Retro spring dinner updated…this is easy, made in one pan and oh so good.

Lamb Leg Steak with Peas and Onions & Rosemary Parsley Sauce

Rosemary Parsley Sauce:

  • 1 large garlic clove – cut in half
  • 1/2 cup fresh rosemary (.75oz package) – stems removed
  • 1 cup fresh parsley
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon fresh black pepper
  • 1 small lemon – zest and juice
  • 1/2 cup olive oil (or more if you want the sauce thinner)
  1. Place all the ingredients in a food processor and combine until ingredients are a thick sauce consistency. Place in small bowl, cover in plastic and let ingredients get to know each other while cooking the lamb.
  2. note: if you don’t use all the sauce you can freeze the remaining in Ziploc bags for a later use.

Lamb Leg Steak:

  • 1 lb lamb leg steak
  • Kosher salt and pepper
  • 2 tablespoons olive oil
  • 1 whole garlic clove
  1. Preheat oven to 350 degrees.
  2. Heat the olive oil in an iron skillet with the whole garlic. Salt and pepper both sides of the lamb steak. Remove cooking garlic before it burns! Place steak in the heated pan and cook on high for 6 to 8 minutes on each side, remember brown means tasty food. Move pan with the steaks to the oven to complete the cooking. About 10 minutes to medium rare, and if you like your meat more done, just leave it in a few minutes longer.
  3. When lamb steak is done, remove to platter to rest.

Green Peas and Pearl Onions:

  • 1 cup frozen petite peas – defrosted
  • 1 cup frozen pearl onions – defrosted
  • 1 tablespoon unsalted butter
  1. In the iron skillet that the lamb steak cooked in melt the one tablespoon of butter on a medium heat, add the peas and onions and sauté for 2 to 3 minutes (if peas and onions are still slightly frozen cook a bit longer).

Plating:

Spread the sauce on the serving platter, place rested and sliced lamb steak on top and add the peas and onions on the side of the platter and bon appetite.

Salt & Pepper Chip Crusted Chicken

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My latest obsession is salt and pepper potato chips, I know it’s not the healthiest of snacks but sometime you just have to be bad. So I decided to turn my bad into a not so bad but very yummy crispy chicken that is baked, see, so sent back to a bit healthy. This chicken is great for a picnic, easy dinner or just a snack.

Salt & Pepper Chip Crusted Chicken

Ingredients:

  • 2 cups Salt and Pepper potato chips – crushed
  • 2 eggs with a little water whisk together
  • 1/2 cup Pamela’s Gluten free flour
  • and of course chicken – I used 6 boneless/skinless chicken thighs, but you could use your favorite cut of chicken or even chicken tenders (just remember to adjust the cooking time for the thickness of the chicken you are using.
  1. Preheat oven to 400 – place baking sheet in oven to heat up while oven is getting warm and you are dredging the chicken.
  2. Place each dry ingredient in a separate dredge bowl, dip chicken into the flour, then egg, then crushed chips. Place the crusted chicken on a cooling rack while completing the dredging.
  3. Using a pot holder remove heated baking sheet from oven, place chicken on it and bake at 400 for 25 to 30 minutes.

Salmon Steak with Dill Butter Sauce

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Light and easy meal.

Salmon Steak with Dill Butter Sauce

Ingredients:

  • 2 salmon steaks – skin on
  • salt and pepper for the salmon

for the sauce:

  • 1 stick unsalted butter
  • 2 tablespoon chopped fresh dill
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon pepper
  • 1 lemon – zest and juice
  • 2 to 3 tablespoons olive oil
  1. In a small sauce pan melt the butter, add the remaining ingredients and set aside.
  2. Heat the olive oil in a cast iron skillet, place the seasoned salmon steaks in the heated oil, skin side down. Cook salmon on each side until done to the doneness you prefer (about 7 to 10 minutes). If the pan starts to smoke too much, cover it while the salmon continues to cook.
  3. Remove salmon from pan, top with dill butter sauce and let salmon rest for a few minutes

Spicy Shrimp with Fennel

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Another 1 pan easy to fix meal. I made the spicy shrimp two ways: 1. with wasabi paste and 2. with dried chili peppers. Both versions came out terrific so I am writing this recipe as an either or in regards to which spice you choose to use.

If you love asparagus or want to make asparagus a favorite vegetable of others try this easy recipe. It is a great side dish to go with any protein or on top of pasta for vegetarian meal.

Spicy Shrimp with Fennel

Ingredients:

  • 8 medium cleaned shrimp
  • 1 fennel sliced
  • 2 tablespoons olive oil
  • salt and pepper

For the Marinade:

  • 2 tablespoon tequila
  • 1 teaspoon wasabi paste or dried chili pepper flakes
  • 1 teaspoon mirin
  • 1 teaspoon fresh lemon juice
  1. Combine the ingredients for the marinade in a bowl, add the shrimp which has been salt and peppered to taste and marinate for about 10 to 15 minutes.
  2. In a skillet heat the olive oil, add the sliced fennel with some salt and saute for about 7 minutes. Add the shrimp to the pan and cook until the shrimp is plump and pink (careful not to over cook the shrimp).

wasbi spiced shrimp

Pork Chops and Gravy

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It is easy to make and can be done in one pan, what’s not to like?

Pork Chops and Gravy

Ingredients:

  • 2 1″ thick bone in pork chops
  • smoked garlic sea salt (or Kosher salt with granulated garlic) and pepper
  • 1 tablespoon olive oil
  • 1 large shallot – finely chopped
  • 2 tablespoons Dijon mustard
  • 2 tablespoons whole grain Dijon mustard
  • 1/4 cup white wine
  1. Preheat oven to 350 degrees.
  2. heat oil in cast iron skillet.
  3. salt and pepper both sides of the pork chops, place chops in hot pan and sear on each side (remember brown means flavor) for a few minutes. Move pan to heated preheated oven and cook for 15 to 20 minutes.
  4. While pork chops are resting on a platter, combine the remaining ingredients and make the sauce in the cast iron skillet & cook for 10 minutes.
  5. I served mine with blanched asparagus with a little lemon juice.