If you’re looking for some great new recipes to try, be sure to check out these two from the Diva Chef Elise Wims today!

Pan-Seared Lamb Chops with blueberry merlot reduction

By: The Diva Chef, Elise Wims


Lamb chops

  • 1 tablespoon extra-virgin olive oil
  • Himalayan pink sea salt
  • Fresh cracked pepper
  • Pixie Dust no salt seasoning blend
  • Blueberry Merlot Reduction
  • 2 cups of merlot
  • 1 tablespoon of dark brown sugar
  • 1 tablespoon of fresh blueberries


-Preheat oven to 375

-Allow lamb-chop to come to room temperature.

-Pat both sides of the chops with a paper towel.

-Season both sides of lamb-chop with salt and pepper.

-Preheat a large skillet, (2 minutes should do it).

-Add a tablespoon of olive oil.

-Set your timer for four minutes.

-Place the chops in the skillet, and sear at high heat on both sides.

-Remove from skillet and place in a roasting pan covered for 5 minutes for medium rare

-Keep the skillet on the flame and add the ingredients for the reduction to it. Allow it to reduce by a third.

Sweet Potato Puree

By: The Diva Chef, Elise Wims


  • 2 cups vegetable stock
  • ½ tablespoon of brown sugar
  • 1 tablespoons sea salt, plus more for seasoning
  • ½ tablespoon freshly cracked black pepper, plus more for seasoning
  • Dash of cinnamon
  • ¼ teaspoon almond extract
  • 2 sweet potatoes
  • 2 tablespoons heavy cream
  • Freshly grated lemon zest
  • 1 tablespoon salted butter


In a medium saucepan add vegetable stock, brown sugar, 1 tablespoon of sea salt, 1 tablespoon cracked black pepper, a dash of cinnamon, and almond extract. Stir mixture and bring to a boil.

Meanwhile, peel sweet potatoes and cut into medium-sized cubes. Add to the stock mixture and cook for 15 to 20 minutes until soft.

Allow potatoes to soften and, place in a food processor. Reserve the liquid and set aside. Add heavy cream, butter and lemon zest. Blend until smooth. If too dry, add reserved potato liquid. Season, with salt and pepper, to taste.

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