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How To make Lamb and Artichoke Chili
1/2 Recipe chili base
-(See RECIPE)- 1 Lemon
4 lg Artichokes
1 lb Boneless lamb shoulder
- cut into 1/2-in strips 2 tb Finely minced garlic
1/4 c Fresh lime juice
1 c Chicken stock
-=OR=- Low-sodium broth Salt; as desired 1/2 bn Cilantro leaves; chopped
12 Corn tortillas
1 c Sour cream
PREPARE OR DEFROST the chili base. Combine water and the juice of 1 lemon in a 2-quart pot. Keep the lemon for rubbing the cut surfaces of the artichokes as you work. Cut the stems off the artichoke. Trim the tops, leaving a base about 1 1/2-inches deep and exposing the center choke. Trim all around the sides and bottom to remove the dark green exterior. Place bottoms in the water as they are done. When the 4 artichokes are trimmed, bring the water to a boil, covered, over high heat and cook for 20 minutes, or until bottoms are tender. Remove from heat and remove artichokes from the liquid. When cool enough to handle, scoop out center chokes and discard. If not using artichokes immediately, replace in cooking liquid and keep in refrigerator. Meanwhile, heat the oil in a Dutch oven or deep ovenproof skillet over high heat on the stove. Add the lamb and saute, stirring, 5 minutes. Reduce the heat, add the artichokes and garlic and cook another 5 minutes. Add the chili base, lime juice and stock. Cover and place in oven for 1 hour. Taste for salt. Arrange the chili in a covered dish, or serve individually in bowls and sprinkle with chopped cilantro. Serve warm tortillas instead of bread and pass sour cream on the side.
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Here's the ingredients you'll need for this delicious meal;
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The Fly Meals Cooking Channel features international Cuisine and Down Home Dining with Award Winning and Recognized Chef D'Sharan. Chef D as she loves to be called has an international flair for Foods, Wines, Spirits and Spices that stimulate the mind, palette and the senses of Foodies and Chef's from around the world and in your the kitchen. Chef D Features cooking from the basics to molecular gastronomy so... BON APPETIT!
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A special dinner calls for a special menu. Emeril starts with a boneless leg of lamb that has been butterflied. It's then topped with a flavor-packed artichoke, lemon, and garlic stuffing, and then rolled and tied. Roasted to perfection, this makes a magnificent main course that’s sure to impress.
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7 Foods You Should Never Eat – Dr. Berg
Take Dr. Berg's Advanced Evaluation Quiz:
RESEARCH DATA:
Dr. Berg talks about the top 7 foods you should avoid:
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Dr. Eric Berg DC Bio:
Dr. Berg, age 58, is a chiropractor who specializes in Healthy Ketosis & Intermittent Fasting. He is the author of the best-selling book The Healthy Keto Plan, and is the Director of Dr. Berg Nutritionals. He no longer practices, but focuses on health education through social media.
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ABOUT DR. BERG:
Disclaimer:
Dr. Eric Berg received his Doctor of Chiropractic degree from Palmer College of Chiropractic in 1988. His use of “doctor” or “Dr.” in relation to himself solely refers to that degree. Dr. Berg is a licensed chiropractor in Virginia, California, and Louisiana, but he no longer practices chiropractic in any state and does not see patients so he can focus on educating people as a full time activity, yet he maintains an active license. This video is for general informational purposes only. It should not be used to self-diagnose and it is not a substitute for a medical exam, cure, treatment, diagnosis, and prescription or recommendation. It does not create a doctor-patient relationship between Dr. Berg and you. You should not make any change in your health regimen or diet before first consulting a physician and obtaining a medical exam, diagnosis, and recommendation. Always seek the advice of a physician or other qualified health provider with any questions you may have regarding a medical condition.
#keto #ketodiet #weightloss #ketosis
LEMON BUTTER SAUCE / TIPS TO PREVENT SPLIT / SAUCES RECIPE
Learn how to make lemon butter sauce! This lemon butter sauce is delicious served with seafood like salmon ,prawns or chicken.
FRESH SEAFOOD➡️ a perfect sauce. any fresh fish like salmon, tuna ,seabass ,swordfish ,cod.
SHELL FISH➡️ Prawns , Lobster ,shrimp, Scallops , crab.
VEGETABLE➡️ roasted or steam would be unbelievable. Brussels sprouts, broccoli, asparagus, grean beans, artichokes.
CHICKEN➡️ Simple pan seared , poached or grilled chicken breast become a lot more special wiht lemon butter sauce.add some capers it taste good.
Leaning how to make delicious sauces is a great skill to have.
Ingredients:
5 tbsp lemon juice
200g unsalted butter(place in bowl with ice)
fresh parsley or dill
salt and pepper
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