Fall is FINALLY here

Everyone who knows me (this is Lauren typing today) knows that Fall is my favorite season. Crisp air, beautiful leaves, football, pumpkin spice everything, concord grapes and sweaters! I love sweater weather. Growing up in upstate New York October was the most amazing month, nothing better. I have had to dig deep and make some adjustments to my expectations now that we live in the south but I find a way to still make it Fall. I will wear that sweater and my boots even if it is 80 degrees. It just has to happen.

If you like Pumpkin spice coffee I have a quick recipe for you:

~Hot coffee

~IsaLean Pumpkin spice shake (if not available you can substitute IsaLean Vanilla and add 2 Tablespoons of organic pumpkin and 1/2 teaspoon of pumpkin pie spice). Available at ltompkins.isagenix.com

~1 Tablespoon creamer 

~Blend and enjoy

Scott was testing some recipes and brought home a gorgeous block of Himalayan sea salt. Plug for  H-E-B grocery store - this block was only $30. Amazing price compared to online prices. I have seen him cook on them on one of the news spots he does but I have never had the opportunity to actually try the food that has cooked on it. You do not need to salt a thing. The salt from the block salts the food perfectly. It is amazing. I highly recommend that you get one and try cooking something on it. He cooked lamb chops on them. You can use any type of meat or vegetable and you won't regret it. 

 Salt Block Roasted Lamp Chops

For heating and cleaning follow the instructions listed on the salt block. This recipe is how Scott heated the block. Place the salt block on a sheet pan and place in the oven. The sheet pan will catch any drippings and keep your oven clean. Turn the oven on to 200 degrees. Once the oven hits the 200 degrees, turn the oven up to 250 degrees. Let it sit for 15 minutes at 250 then turn it up to 300 degrees. Let it sit for 15 minutes. Finally turn it to 400 degrees for the final temp and hold it at that temperature.
***The reason for this slow climb to temperature is to ensure the salt block does not crack. If it climbs from cold to hot quickly you risk it cracking. The salt block is an incredible conductor of heat. Once you get it to 400 degrees it will stay hot for a few hours.

Meat Prep:
2lbs lamb chops (preferably frenched, on the bone)
1 Tablespoon fresh rosemary, chopped fine
The zest of 1 medium lemon
1 Tablespoon minced or zested garlic
1/4 cup of extra virgin olive oil

Toss everything together and marinate the meat for a minimum of as long as your block takes to heat up. Overnight is best.

Cooking:
Make sure the meat is at room temp prior to cooking. Using cold meat on a hot salt block will take longer.
Season each lamb chop with fresh cracked black pepper - No Salt
Place them on the salt block in the oven. Cook 4-5 minutes on one side. Flip and repeat on other side for 4-5 minutes (cooking time obviously depends on the thickness of your lamb chops).

Remove rest and enjoy with a glass of Petit Syrah.

Remember, you can cook any type of meat or vegetable on this so feel free to experiment.

Have an amazing week!