The perfect holiday dish: Pomegranate and Mint Lamb Chops. The ruby-red Pomegranates and bright green mint combo make this really festive, don’t you agree?

The lamb rib chops I use in this recipe are  “Frenched.” Frenched means the meat is cut away from the end of the rib or chop so that part of the bone is visible. Not only does this make the chop look deliciously elegant, it also helps the meat cook evenly.

This Pomegranate and Mint Lamb Chop recipe is gluten-free and paleo-friendly… and incredibly easy to pull together. I used my Hamilton Beach® Stack & Snap™10 Cup Food Processor to make the marinade, which includes pomegranate syrup or molasses (which you can find at Whole Foods, Trader Joe’s or ethnic markets).

Here’s a link to this delicious recipe, perfect for this time of year… (or on the grill this summer!).

And just in case you missed it… here’s how to open a pomegranate, without staining everything in site!

I have a friend who leads a boneless, skinless, boring existence.

She hasn’t let herself have the pleasure of eating a bone-in, skin-on chicken breast in years because she thinks they’re full of fat, hard to cook and, well, boney.

Oh… what she’s missing.

Making bone-in, skin-on chicken breasts is one of the easiest and most flavorful weeknight meals you can prepare. While the chicken cooks, you can put on your comfy pants, go through your mail and play a couple of rounds of Quiz Up.

You can season bone-in, skin-on breasts with whatever you have on hand… a shake of barbecue spice (like mine) or even a simple rub of olive oil, salt and black pepper. The bone gives the chicken added flavor and keeps it moist and juicy. I strongly recommend using an instant-read thermometer so you don’t overcook the meat!

Oh, one other thing… bone-in breasts are also less expensive, so you may want to buy few extra and cook them at the same time. Later in the week you can pull the skin off, shred the meat off the bone and have another great dinner!

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Most mamas get a day off from cooking on Mother’s Day. Not this one.

I was in the kitchen, as usual. Wouldn’t have wanted to be anywhere else. OK…that’s a lie. A warm, sunny beach somewhere sounds pretty good.

One of my favorite special-occasion dishes is Roasted Rack of Lamb. I was always intimidated about preparing it because:
(a) It is crazy expensive even if you buy it from Sam’s Club or Costco.
(b) It isn’t a lot of food, so it definitely wouldn’t feed my brood.
(c) I was scared to cook it.

But I found out in culinary school just how incredibly easy it is to prepare, so scratch that off the list:
(c) I was scared to cook it.

I also learned that while Rack of Lamb is the star of the show, you serve it with a lot of other things, like rich and creamy potato dishes, so no one leaves the table hungry. Everyone gets a proper serving size (3 oz. of meat), which turns out to be 3 or 4 ribs. So scratch that off, too:
(b) It wasn’t a lot of food, so it definitely wouldn’t feed my brood.

Now, if I could figure only out a way to eliminate (a)…

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