Showing posts with label sponsored post. Show all posts
Showing posts with label sponsored post. Show all posts

Episode 87: Kitchen Design with Andrea Sorensen and Matt Walquist from IKEA

Monday, April 2, 2018
We have special guests Andrea Sorensen and Matt Walquist from IKEA to talk about kitchen design, from the beginning stages of "I need a new kitchen" to the inspiration and dreaming phase, then on to the actual measuring and designing your kitchen. The IKEA Kitchen Event is happening till April 8, 2018, so come in this week if you're ready for a kitchen.

Let's taco 'bout it!



Disclosure: Some of the links within these show notes are affiliate links, which means that if you choose to make a purchase, we will earn a commission, which helps support our show. This commission comes at no additional cost to you, our wonderful listener!

Let's taco 'bout it!

  • Sharon went to to Roosters Brewing Company in Ogden, Utah for dinner and had Buffalo Calamari Tacos. 
  • Winter and Lee did an experiment with a couple of thin cuts of pork shoulder. We did cooked one in cast iron pan and the other in the Instant Pot. I used my Thermapop thermometer to check the temperature on the pork in the cast iron pan--it was done quicker, it was moister, but the flavor was not as intense. The Instant Pot version got done slower (because we had to bring up the temperature of the pork and marinade), it was dryer, but the flavor was super intense. If you've done pork before, please send your recipes to Winter, since she has failed pork every time she's tired it.

ThermoWorks ThermoPop
  • On this week's episode, we talk to Andrea Sorensen, the IKEA Draper's Loyalty Manager and a former IKEA Interior Designer, and Matt Walquist, IKEA Draper's Active Selling Leader and Kitchen Planner, about kitchen design.
  • IKEA kitchens have a 25 year warranty. 25 years! Whoa!
  • IKEA products are low VOC (volatile organic products), use fair labor, and are ethically sourced.
  • Heat resistant quartz is Matt's favorite, because it is harder than steel and has a nice uniform look.
  • Matt started out as a contract kitchen designer and installer and had obtained the contract
  • The Work Triangle in the kitchen creates efficiencies for you and consists of the 1) refrigerator, 2) sink, and 3) stove. These need to be at least 3 feet apart from each spot, but under 9 feet apart. You want to have a sweet spot depending on you the customer.


  • When you are designing your kitchen, you need to ask "Who is working in the space?" so you can understand what is important to have in the kitchen.
  • IKEA will figure out who the people in the market are, how they work, what they like (and hate) about their kitchen, etc.
  • How do you go about design a kitchen with IKEA: Get the measurements of your kitchen. You can get an IKEA professional to come out and get the correct measurements
  • Then you work with a kitchen planner and you have 45 days to make changes.
  • Not only is it cabinets and drawers, IKEA also has planned for the things that go within cabinets and drawers so your kitchen works for you.


  • You need to come in and get inspired, have your Pinterest board, ask questions, then when you're ready, set up the appointments with a kitchen design expert. You get this money back when you buy the kitchen.
  • What are some kitchen trends you're seeing: 1) people are tired of cleaning, so more modern and simple, and 2) people want to show some self-expression.
  • Trends that are going away: Andrea doesn't like having a kitchen just for show, but would rather see having a kitchen that is more useful. Matt has a pet peeve of built-in microwaves.
  • All the appliances are WhirlPool with a 5-year warranty, for example this fridge.
  • Farm-house sinks are really popular right now and they are so inexpensive at IKEA!
  • IKEA is here for 1) Those who want to do it yourself, and 2) Those who would like IKEA to do it.


  • If you need financing options, you can get the IKEA Project Card to help with your bigger projects. If you spend over $5000, you can get 4.9% interest rate. Plus, you can get 15% back in-store credit if you spend a kitchen! Sweet!
  • IKEA's Kitchen Event goes till April 8th, 2018, as long as you buy a service plan before then, you can get these prices with some time to actually do the planning services (30-45 days).

Run Time: 53 minutes

Sponsors: Our awesome and food-loving sponsor is IKEA and their spring Kitchen Event. It goes till April 8, 2018.

Remember to come in and schedule a planning service before April 8, 2018 in order to take advantage of on-sale kitchens!

Episode 86: Introducing 100% Fresh Beef Patties and Restaurant Logistics with Preston Pearson of McDonald's [Sponsored Post]

Tuesday, March 27, 2018
This week, we geek out a bit on restaurant design as we go on location at McDonald's to chat with Preston Pearson, Area Operations Supervisor, as they introduce 100% fresh beef patties to their Quarter Pounder and Signature Crafted burger line-up, and how that has changed their kitchen workflow, installed new equipment, and revamped staff training. Lee also joins us and goes through the process of making a fresh beef burger. Have you had one lately? They're so hot and juicy!

Let's taco 'bout it!



Disclosure: Some of the links within these show notes are affiliate links, which means that if you choose to make a purchase, we will earn a commission, which helps support our show. This commission comes at no additional cost to you, our wonderful listener!

Let's taco 'bout it!

  • Lee joins us to help We're just happy to have some fellow bloggers and guests for our segment What did you eat this week? Kathy Dalton of Go Adventure Mom (with a podcast!) told us of Trader Joe's Gnocchi al Gorgonzola and how it's now their emergency go-to meal. Sounds good to me!
  • We also chatted with Valerie of Chew and Chat and she loved the new fresh beef burgers from McDonald's (see what she had to say here) that we tried that evening, plus she told us of a chicken vegetable soup that she made from her cookbook Soup's On.
  • We also chatted with Stephanie Read of the Salt Project (you can find them here: blog, Facebook, and Instagram), about the McDonald's Quarter Pounder she ate at the event. She's been a fan of the Quarter Pounder for a long time now, but she stated that it was the best one she's eaten!


  • Becky of the blog Utah Sweet Savings joined us and told us about what she ate this week: A smoked rib-eye steak with Old Bay Seasoning for 2 hours, then finished off on the grill for a nice sear. Yum! 
  • We didn't realize how much McDonald's is committed to making things better for their customers. Their philosophy is "the simpler the better". 
  • Warning: We are on-site at McDonald's and the sound quality is quite a bit different and variable! We hope you enjoy a more relaxed, "peek" into our field trip.
  • We take a tour with Preston Pearson, McDonald's Operations Supervisor, as he talks us through the changes that needed to be made throughout the restaurant. 

Preston Pearson of McDonald's (picture taken by Kathy Dalton of Go Adventure Mom)

  • Grill-side refrigerators have been installed for easy access to the meat, and they're stocked every 2 hours and as needed at the location we visited. 
  • The meat is shipped in low oxygen, plastic-sealed bags and staged in the walk-in refrigerators and stored appropriately per food handling procedures. When it's ready to be moved to the grill-side fridge, the bag of fresh patties are put into a blue plastic container. The blue color is to indicate a raw product to alert employees.
  • Before an employee handles the raw beef patty, he or she dons blue gloves, once again for raw product only. Once the meat is placed on the grill, the blue gloves are removed and thrown away.
  • He talks about the innovative clamshell grills, where both the top and bottom plates of the grill are heated for quick cooking and a nice sear. The grill's temperatures are verified and calibrated upon installation and daily, so that the fresh beef patty can be cooked in under 80 seconds. Eighty seconds! That's quick to get a hot burger even through the drive-through!

The Hungry Squared Podcast with the McDonald's group (picture taken by Kathy Dalton of Go Adventure Mom)

  • I found out that the special seasoning combination they put on the burgers consists of 86 grains of salt to 14 flakes of pepper. Who has the patience to figure that out?!
  • Once the patty is cooked, it goes through the regular efficient burger assembly, where the employee has donned on clear/white gloves.
  • Afterward, we ate our burgers and even tried some secret menu items, like the "10:30 Burger". The 10:30 Burger got it's name because you could it when the breakfast menu was finishing up and the lunch menu was beginning at 10:30 am. The burger is a Quarter Pounder with bacon, a fried egg, and hash browns. It was delicious! Check our Instagram and Facebook to see Lee's reaction!
  • You can follow McDonald's on Twitter, Instagram, and Facebook.

Run Time: 45 minutes

Sponsors: McDonald's is our awesome and food-loving sponsor for this week's episode. Have you tried a Quarter Pounder or Signature Crafted burger with a 100% beef patty yet? You gotta love it!





Episode 76: Kitchen and Pantry Organization Tips

Monday, January 8, 2018
On this week's episode (sponsored by IKEA), we are delving into all our go-to tips for kitchen and pantry organization, from using clear containers to sorting and purging. It's the new year, so let's get organized! Plus, we help some Food Fight parents deal with a rambunctious toddler during dinner time.



Disclosure: Some of the links within these show notes are affiliate links, which means that if you choose to make a purchase, we will earn a commission, which helps support our show. This commission comes at no additional cost to you, our wonderful listener!

Let's taco 'bout it!





  • Tip #6: Keep paperwork under control on your horizontal spaces. Be vigilant! Get slots for paperwork that needs to be taken care of later. Create a landing strip.
  • Tip #7: Use matching glass containers that are square and rectangular for space. We like these brands. Plus a model of scarcity helps keep your fridge clean.
  • Tip #8: Nest, stack, and file vertically. We love to vertically file our plates. Sharon and Ike use something similar for pots.
  • Tip #9: 80/20 rule applies in the kitchen also. What are you REALLY using and declutter accordingly? We're keeping a few things: Instant Pot, Sous Vide, rice cooker, food processor (Nicki would be proud), but we will definitely be donating to keep the clutter down.
  • Tip #10: Keep your counters clear. It cuts down on your visual clutter and inspires your to cook.
  • Let's clean our your pantry #1: Remove everything and wipe down the pantry.


  • Pantry #2: Sort and purge. By the way, check with your local food pantry to see if they accept expired food or not. Side note: Throw in a little treat when you donate per Jill Robbins.
  • Pantry #3: Categorize things--like with like.
  • Pantry #4: Make it pretty and useful. Clear containers and label it. Sharon loves these IKEA brands, Droppar, Korken, Vardagen, and Sinnerlig.
  • Pantry #5: Put it back in the way you cook. What are fast movers in your pantry?
  • Other tips: Be flexible with where you put things, get rid of packaging (cuts down on visual clutter) and get picky of what food comes into our home (helps with food storage).
  • We help some Food Fight parents deal with a crazy toddler during dinner time.
Run Time: 1 hour 4 minutes

Sponsors: Our podcast is brought to you by our awesome and food-loving sponsor, IKEA in Draper, Utah!

IKEA Make Room For Organization Event at the Draper IKEA

Saturday, January 27 and Sunday, January 28, 2018
9:30 AM to 4:00 PM

Customers can sign up for IKEA Family online and use the $25 off $150 purchase coupon valid only Jan.27th and 28th 2018. A full list of activities will be available on http://www.ikea.com/us

Some activities will include:
  • Junk Drawer No More! Learn how to easily organize your kitchen junk drawer to find a happy home for those frequently used items that don’t quite fit anywhere else.
  • Linen Closet Rescue! With bulky items such as pillows, blankets and towels filling the shelves, the linen closet can easily become overstuffed and cluttered.  Learn tips and tricks using storage solutions to give your linen closet the makeover it needs.
  • Sampling selected Swedish food itemsFree sampling of selected Swedish food items. $5 off $25 purchase of Swedish Food Market items.
  • Activities for kids & adults
  • IKEA Family offers
  • Plus, we'll be there on January 27 Facebook/Instagram Live-ing the Junk Drawer No More workshop at 10 am MST. Join us for fun giveaways!

Episode 57: Crayfish Part 1: Swedish-Style Crayfish Party

Monday, August 14, 2017
On this week's episode, Winter is joined by Lee in having a discussion about crayfish and the crayfish parties that are often held in Sweden in August and September. We welcome our special guests, Marcus and Deanne Carlson and Julie Ann and Brandon Lake, for a lively discussion called Crayfish Part 1: Sweden! We learn all about the history of these crayfish parties in Sweden and how to throw one yourself. Also, we help one of our Food Fight listeners get started using her new Instant Pot by first taking it out of the box.


Crayfish all the way!

Disclosure: Some of the links within these show notes are affiliate links, which means that if you choose to make a purchase, we will earn a commission, which helps support our show. This commission comes at no additional cost to you, our wonderful listener!

Let's taco 'bout it!

  • On this week's episode, we decided to split the crayfish/crawfish topic up, so Winter is joined by Lee to talk about the Swedish tradition this week.
  • Lee made a tasty and refreshing salad with shrimp, sweet potatoes, grapefruit, and pistachios and we both enjoyed that. And Winter is enjoying the Mexican Midget and Sweet Million cherry tomatoes that are ready to eat in their garden. Yay!
  • We welcome our friends Marcus and Deanne Carlson and Julie Ann and Brandon Lake to talk about their time in Sweden and these Swedish Crayfish parties.
  • Summers are short in Sweden, so these parties are held in August and September every year as the last hurrah of summer.

Summer is short in Sweden--live it up!

  • Typically, crayfish is accompanied by a green salad, bread, and a famous cheese pie made from a Swedish cheese called Västerbottensost.  You can try this good recipe or this one by Ikea.
  • Alcohol is as important as the crayfish are at these parties. Even when prohibition was being considered around the world, the crayfish party (and the accompanying drinking) won out.

Crayfish and alcohol

  • You must take your singing very seriously. Here are some traditional songs they sing: This song is always first (Helan Gar) and another song.
  • Also, make sure you get some decorations, including bibs and hats to wear during this party--it's mandatory! How about a crayfish lantern from IKEA?
  • We also help one of our Food Fight listeners with her new Instant Pot. Lee is pretending not to be excited for her, but Winter is excited for her!

Run Time: 52 minutes

Sponsors: Our podcast is brought to you by our awesome and food-loving sponsor, Ikea!



It's Annual Swedish Crayfish Party time!

Our sponsor for this week's episode is the Draper Utah IKEA (67 West IKEA Way, Draper, Ut 84020). IKEA Draper and other participating IKEA stores are having their special end-of-summer celebration: the Annual Swedish Crayfish Party on Friday, September 16, 2017.

There will be drinks, crayfish, desserts, and lots of traditional Swedish food. Plus, we will be hosting a fun crayfish/crawfish inspired-quiz with fun prizes. We hope to see you there!

Ask a Restaurant co-worker for more details and to purchase your tickets. Seating is limited. IKEA Family members get special pricing, so sign up in store or on the IKEA store app!



Peach, Tomato, and Thai Basil Salad with Seared Lamb Loin

Thursday, July 20, 2017
Disclosure: This post is sponsored by our friends at True Aussie Beef and Lamb and the Big Green Egg. Some of the links within these show notes are affiliate links, which means that if you choose to make a purchase, we will earn a commission, which helps support our show. This commission comes at no additional cost to you, our wonderful listener!


Hey all, it's Winter.

Confession time: I'm a food impresser. I like to impress people with food. It's what we do around here. We go to great lengths to make wonderful dishes for our friends and family, so they will heap praises on us. It's kind of a sickness. 

When you're married to a chef and you like to make food yourself, it's what happens. 

Another confession: Despite the fact we're food impressers, we sometimes don't pull off a dish that impresses because a) we have time constraints, b) it's too hot to cook, and c) and we are lazy.

Last confession: We have a couple of tricks up our sleeve.

And this is one of our tricks: The Peach, Tomato, and Thai Basil Salad with Seared Lamb Loin. 


Peach, Tomato, and Thai Basil Salad with Seared Lamb Loin

Now you may be asking me, "Winter, how is this one of your tricks? This looks like it took a lot of time and effort to make."

You can make it pretty quickly with minimal effort AND you're grilling outside so you're not heating up your home. I can attest that after a busy Saturday, we had friends over that evening, and we pulled this salad together. I promise you, you're going to impress people at your next outdoor summer party with this salad. (#ownyourparty, amirite?)

The ingredients are easy to gather. This is the season for peaches and tomatoes and fresh herbs to shine.  Thai basil has a little hint of a licorice or anise and can be a little spicy. The Flavor Bible grouped together peaches, tomatoes, and Thai basil together, and I can see (and taste) why! 

By the way, if you don't have access to Thai basil, you can use regular sweet basil in a pinch.


Tomatoes, shallots, pistachios, Thai basil, chevre cheese, and peaches

Now I think the Aussie lamb is the key to elevating this salad. It's tender and juicy when you grill it up. And for those of you who shy away from lamb because it's "too gamey", I want to set the record straight that Aussie lamb is not. (You can find which stores in your neighborhood sell Australian lamb by going here.)

By the way, Lee decided to add some cinnamon to the rub for the lamb, and I loved how the warmth and spiciness played off of the sweet of the peaches. It was peach cobbler-esque!

With some Aussie lamb loin

You're going to want to get your Big Green Egg up to 425 degrees F, so you can sear those steaks about 3-5 minutes on each side to create a lovely crust (aka the Maillard reaction). We like medium rare, so we pulled the lamb loin off the heat at 130 degrees F, because your lamb is going to continue cooking and will get to 135 degrees F (final internal temperature).

DO NOT cut into it yet! I know it looks so good and you want to snitch a taste, but it will get even better if you let it rest. Put your lamb aside on a plate a cover it with foil and let it be for a few minutes.


True Aussie lamb and the Big Green Egg = Awesome match!

Tomatoes are the star of the salad dressing. The salad dressing?

Yup! When you toss the tomatoes in with the olive oil, vinegar, shallots, salt and pepper, the salt will pull out some of the water from the tomatoes because of our friend and scientific principle, osmosis. The tomato water is heavenly and adds a different depth to your dressing. 

You're also going to let that sit, so those flavors can blend.


Tomatoes are key to this salad!

You're going to slice up your lamb after you've let it rest. Aren't you glad you waited, because look how pretty that is?


Are you kidding me? It was SO tender!

Okay, T-minus 10 minutes till your friends arrive for your outdoor summer dinner party, start plating your salads and grill up some slices of bread on the Big Green Egg. And voila--you are a food impresser too!


Peach, Tomato, and Thai Basil Salad with Seared Lamb Loin = Impressive

You're gonna look like a rockstar, just saying!

Peach Tomato Thai Basil Salad with Seared Lamb Loin
Serves 4

For the lamb:
4 lb True Aussie lamb loin (four 1-pound steaks)
1 1/2 tbsp salt
1 tbsp black pepper
1 1/2 tsp cinnamon
1/2 tsp cayenne pepper
1 tsp paprika
1 tsp dried basil

For the salad:
4 tbsp extra virgin olive oil
3 tbsp balsamic vinegar (I love the Private Selection brand, it's sweeter and smoother)
2 tbsp shallots, minced
1/2 tsp salt
1/4 tsp ground pepper
4 large ripe, but firm tomatoes, beefsteak or other large heirloom variety, cut in wedges
8 cup of spring salad mix
4 firm and ripe peaches, cut in wedges
1/2 cup shelled pistachios
1/2 cup crumbled chevre (goat) cheese (I love Vermont Creamery's, it's mild and creamy, and not too goat-y)
2 tbsp Thai basil, chiffonade

Combine spices and coat the lamb loin steaks with rub. Cover with plastic wrap and let rest up to 24 hours in the refrigerator. Remove from the refrigerator about 30 minutes before you are ready to grill.

When the Big Green Egg is up to 425 degrees F, sear the lamb for 3-5 minutes on each side until the internal temperature is at 130 degrees F. Remove from heat and cover. It will continue to cook up to 135 degrees F for a medium rare finishing. Let rest for at least 15 minutes, before cutting into 1/4 -1/2 inch slices.

In a medium sized mixing bowl, combine the olive oil, balsamic vinegar, shallots, salt and pepper, and tomato wedges. Mix and set aside.

On a large plate, place 2 cups of salad greens, then sprinkle some chevre and pistachios. Add and arrange the peaches, tomatoes and lamb atop the salad greens. Spoon on the dressing over the entire salad. Sprinkle the Thai basil to finish.

Serve with grilled crusty bread and enjoy, you food impresser, you!


While you're here, have you entered the Grill on the Green Sweepstakes put on by True Aussie Beef and Lamb and the Big Green Egg? We want one of our listeners/readers to win the grand prize (hint hint: it's a Big Green Egg!). Head on over to Grill on the Green and enter before August 1, 2017.





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Smoked Lamb Tacos with Tzatziki Sauce

Friday, July 14, 2017
Disclosure: This post is sponsored by our friends at True Aussie Beef and Lamb and the Big Green EggSome of the links within these show notes are affiliate links, which means that if you choose to make a purchase, we will earn a commission, which helps support our show. This commission comes at no additional cost to you, our wonderful listener!

Hey everyone, it's Sharon.

We've had a lot of family gatherings so far this summer. We've celebrated the last day of school, birthdays, a graduation, our first out-of-state podcast trip, the 4th of July--you get the picture. 

Celebrations call for good food. 

Smoked Lamb Tacos--drooling!

And since it's summer, that means all cooking must be done outside--it's the law. Yes, the law of summer! If you have a gathering, you must grill. (And not heat up the house--for the love of all that is holy.) 

Recently, we welcomed a new member to our family. And our lives have been forever changed. I'm talking about our large size Big Green Egg! The smoky flavor it adds to the meat we grill is phenomenal. And the actual smoking of the meat? Out of this world! We've been working it hard with all the dinners we've been hosting and let me tell you, we have won at potluck dinner (#ownyourparty, people!). Every. Time. 


The secret is the smoke. 

Or maybe it's the different woods we've been using to smoke with. 

Or maybe it's the grass-fed True Aussie Beef and Lamb we've been using like there's no tomorrow. 

Grass-fed beef and lamb only from Australia! Photo courtesy of True Aussie Beef and Lamb

I guess there are a lot of things that are the "secret" when you #ownyourparty!

When I was planning the menu for a recent get-together, I thought of the Aussie lamb shoulder in my freezer, just begging to be smoked. My next thought was WHAT am I going to do with 3 pounds of smoked Aussie lamb shoulder?? And then of course my brain immediately went to tacos, because...tacos are my life. And if tacos aren't your life,  don't worry, I've got a recipe for that! 


(By the way, where do you find True Aussie Beef and Lamb? Right here in your very own neighborhood!)

I thought it would be fun to spice up the lamb with a taco flavor and pair it with a cool tzatziki sauce. Because lamb and tzatziki are made for each other. Without further ado, I give you Smoked Lamb Tacos!

The Aussie lamb, the slaw, the tzatziki sauce--perfect way to enjoy the #GreaterOutdoors

Smoked Lamb Tacos with Tzatziki Sauce

3 pounds of grass-fed Aussie lamb shoulder, tied
1 cup of hickory wood chips, soaked for 30 minutes
2 cups of apple juice in a heat-safe dish
Flour or corn tortillas for serving

For the Rub: 
1 tablespoon chili powder
2 tablespoons Real Salt
1 tablespoon ground cumin
1 1/2 tablespoons Penzeys Arizona Dreaming spice 
2 teaspoons dried oregano
2 teaspoons onion powder
2 teaspoons garlic powder
1/4 teaspoon ground cloves

For the slaw:
1/2 cup red and orange bell pepper, sliced into
1/2 cup jicama, sliced into matchsticks
1/2 cup shredded red cabbage


For the tzatziki sauce:
1 medium yellow onion, grated
1 cucumber, grated
3 cloves garlic, pressed or minced
1 1/2 cups sour cream
1 1/2 cups full fat yogurt
1 tablespoon chopped dill
1 teaspoon of lemon juice


Combine all of the rub ingredients in a large mixing bowl. Place the lamb in the mixing bowl and get rubbing! Get all the nooks and crannies. Really shove it in there. You'll use up all the rub and you should have a nice even coating on the shoulder. My lamb was tied in an elastic webbing which is basically used to keep it all together. It's easiest to carefully remove the webbing first, rub the lamb, and then carefully put it back on. But I didn't realize that until I was almost done. So I pulled half of it down, slathered on the rub, then pulled the other half down and slathered that half in rub. Whatever works--you do you. But also, do it the easy way and remove the webbing first, OK?

Now comes the fun part, smoking on the Big Green Egg! First get your Egg up to temperature. The temperature we're aiming for is 220-225 degrees Fahrenheit. So put in your hard wood lump charcoal and light it. (Seriously, everyone should be using hard wood lump charcoal it's a game changer!) After the charcoal is lit and hot, put the hickory chips in. Now put on the ConvEggtor accessory. This facilitates indirect cooking on the Big Green Egg which makes it perfect to use for smoking. On the ConvEggtor, you're going to put your heat safe dish full of apple juice. We used a small disposable foil pan and that worked great. If you don't have apple juice you can use water or beer. Just something that pairs well with your meat so it doesn't dry out while it's smoking. 

Big Green Egg Smoker and Grill. Photo courtesy of Big Green Egg

Then you'll put on the grill top and the lamb rests on that. And you'll let it go. And go. We smoked the lamb for 6 hours. You'll want to be sure to use a meat thermometer on your lamb for safe cooking. For ideal shredding and crust, you'll want it to be around 160 degrees F. We took the lamb off when it was 170 degrees F. The crust was perfect and we still had a lot of medium cooked meat that was tender and juicy. Let the meat rest for up to 30 minutes. If you can. We couldn't resist and started diving into it after 10 minutes! Take 2 forks and shred the meat and you'll have tacos for a crowd or a least a few leftovers for you and your family.

Combine all ingredients for the tzatziki sauce in a medium bowl. 

Put it all together by taking a tortilla, put in some slaw, add some lamb, and top with tzatziki sauce. Garnish with dill. The flavor is out of this world! 

For your picky and non-picky eaters alike

Note: Even our resident picky eater asked for seconds. Talk about a win! If you're introducing lamb to your kids for the first time, I highly recommend this recipe. Our 12-year old had never had lamb before and is usually very wary/suspicious of new foods. And he LOVED these tacos. You'll have extra tzatziki sauce, so I recommend serving the tacos with raw veggies and an extra side of the tzatziki for dipping. 

While you're here, have you entered the Grill on the Green Sweepstakes put on by True Aussie Beef and Lamb and the Big Green Egg? We want one of our listeners/readers to win the grand prize (hint hint: it's a Big Green Egg!). Head on over to Grill on the Green and enter before August 1, 2017.




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