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Posts Tagged ‘Garlic’

Surprise, surprise…another Tyler Florence recipe!  These chicken legs were wonderful – super crispy, very moist and quite flavorful.

I do not own a mortar and pestle, yet, so I’m sure the garlic and rosemary could have been more powerful, but I really enjoyed the milder flavor (as rosemary isn’t one of my favorite herbs).

Note:  The cooled chicken makes awesome chicken salad the next day!

INGREDIENTS
12 Chicken legs
2 Cloves garlic, minced
4 Stems rosemary, leaves picked and roughly chopped
4C. Panko bread crumbs
Kosher salt and freshly ground black pepper
2 Eggs
2C. Milk
3C. All-purpose flour
Extra-virgin olive oil

DIRECTIONS
Preheat the oven to 350 degrees F.  Put a sheet tray in the oven to preheat.

Wash and trim the chicken legs of any excess fat.  Mix the garlic, rosemary and panko together in a shallow rimmed dish and season well with salt and pepper.  Alternately, crush the garlic and rosemary with some olive oil and salt in a mortar and pestle.

Crack the eggs into a similar dish, add the milk and whisk to combine.  Season with salt and pepper, to taste.  In another dish add the flour and season with salt and pepper, to taste.

Take the chicken legs and 1 at a time, dredge in the flour, then the egg wash and then coat well with the rosemary-garlic panko bread crumbs.  Lay the chicken legs out on a tray lined with parchment paper, as you work.  Refrigerate the legs for about 15 to 20 minutes for the breading to set.

Remove the hot sheet tray from the oven and drizzle with a good amount of olive oil.  Arrange the chicken legs carefully on the tray, spacing them out evenly.  Roast until the chicken legs are golden and crispy, about 35 to 40 minutes.  Remove the chicken from the oven to a serving platter.

Husband Rating – 3.5 out of 5 – Crispy and juicy!  Could be garlic-ier.

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While at Whole Foods the other day Christopher and I spotted some yummy looking marinade in front of the meat counter and figured “what the heck, let’s give it a whirl.”  So, we picked it up along with a great looking piece of flank steak.  It was SO good!

(I have not been compensated for recommending the marinade, I just thought it was super-tasty and wanted to share our new find)

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INGREDIENTS
1lb. Flank Steak
1 Bottle, ‘Whole Meat’ Garlic Herb Marinade
White Rice, for serving

DIRECTIONS
Pierce meat with a fork and put in a large Ziploc bag.  Add marinade and let sit at least 2 hours.

Grill 5 minutes on each side or until desired doneness is achieved.

Let rest at least 5 minutes.  Serve over rice.

Husband Rating – 3.5 out of 5 – “mmmm…meat!”

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Another entry for the WC Ingredient Challenge – this week the special ingredient was Parmesan Cheese.   Yum!

My Grandparents were visiting from Illinois this week.  We had them over to see our new house and for dinner one evening.  I decided to try and re-create a dish I had a few weeks ago at a local restaurant.  This recipe came pretty close.  It was delish, and I’ll totally make it again.

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INGREDIENTS
1lb Italian Sausage, casings removed
1lb Rigatoni
2 Bunches, Broccolini
1 Shallot
2 Cloves Garlic
2T Olive Oil
Salt & Pepper to taste

DIRECTIONS
Brown sausage in a large, deep skillet.  Once cooked remove to a side plate and keep warm.

In the same skillet, add olive oil and shallot.  Saute 4 minutes.  Add garlic and cook 2 minutes more.

Meanwhile, boil a large pot of water and cook rigatoni according to package directions.  During the last 4 minutes, add washed broccolini.

Drain, reserving 1C of pasta water.

Add all ingredients to the skillet long enough to re-warm the sausage.  Add pasta water until sauce is to your desired consistency.  Salt and Pepper to taste and serve with shaved parmesan cheese.

Husband Rating – 4 out of 5 – “very good, could have been ‘saucier’.”

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Yes, yes, I know, the dish should be Chicken with 40 Cloves, but the heads of garlic I had in the house weren’t that great and only yielded 32 good cloves.  So, here you have Crock pot Chicken with 32 Cloves (recipe from A Year of Slow Cooking).

I thought this dish was very tasty!  The chicken was so tender, perfectly flavored and the big hunks of soft garlic were perfect smeared on crusty bread.  Unfortunately, Hubby thought it was a little overpowering for his tastes.

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INGREDIENTS
1 Whole roaster chicken, cut up into pieces
1 Large yellow onion
40 Cloves garlic, paper removed
1T. Olive Oil
2t. Salt
2t. Pepper (original recipe called for 1t.  I like pepper, so I added more)
2t. Paprika

DIRECTIONS
If using a whole roaster chicken, break it down into smaller, usable pieces – 2 breasts, 2 legs, 2 wings, 2 thighs.

Cut onion into half rounds and add to the bottom of empty crock pot.

In a separate bowl, combine chicken, garlic, spices and oil.  Toss to coat and add to crock pot.

Set crock pot to low and let it do its thing.  I had mine on the lowest setting for 10 hours, while at work, and kept it on warm for another hour before eating.

Husband Rating – 1 out of 5 – “I didn’t really care for this one.”


Giveaway
Now, onto the giveaway.  Today marks my one year blog-iversary!  I’m so proud of myself for sticking with it and trying so many new recipes in the last year!

Those of you that read this blog often know that I love garlic.  Love, love, love it!  So, for my giveaway, I’m going to share one of my favorite garlic tools…a terra cotta garlic roaster.

315PKE6V45L._SL500_AA280_This baby can be used in the oven or microwave and produces the most wonderful roasted garlic!

So, to win this garlic roaster, leave a comment below with your favorite ingredient and why you love cooking with it – doesn’t have to be garlic. Don’t forget your email address so I know how to contact you if you win.

I will leave the comments open for 1 week and will draw a random number on Friday, August 21, 2009.  Good Luck!!

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I was never a big fan of squash or zucchini, but when my Grandmother made this for lunch a few weeks ago I tried it again and really liked it.  I’m so happy to have another veggie to add to our rotation!

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INGREDIENTS
1 Yellow squash, cut into half-moons
1 Zucchini, cut into half-moons
1 Shallot, finely diced
1T. Olive oil
2 Cloves garlic, finely diced
S&P to taste

DIRECTIONS
Warm oil in skillet, add shallot and cook 4-5 minutes.

Add squash and zucchini and saute until just done – about 6 minutes – do not overcook.

During the last 45 seconds add the garlic to the pan.  Season with salt and pepper just before serving.

Husband Rating – 3.5 out of 5 – “These are tasty!”

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Another gem from LovesToEat!  This was super simple and deilsh!  Perfect for a weeknight meal.

(Edited 2/24/10 – New Photo)

INGREDIENTS
1lb. Thin-sliced chicken breasts
1/4C. Fresh squeezed lemon juice
1/4C.  Basil, chopped
2 Garlic cloves, crushed
3T.  Grated Parmesan cheese (I used soy parm.)
2T. Vegetable oil
S&P to taste
1.5C. Cooked broccoli
Angel hair pasta

DIRECTIONS
Mix together lemon juice, basil (reserve a small amount to stir into the cooked pasta), garlic and oil in a Ziploc bag.  Close and shake to incorporate everything.  Add chicken to the bag and let marinate for 45 minutes.

Heat grill (or indoor grill pan) to medium heat.

Boil water and cook pasta according to package directions.  During the last 4 minutes of cooking, add broccoli.  Drain (reserve a small amount of pasta water at the end in case the dish is too dry).

Cook chicken until completely cooked through.

Serve chicken on top of the pasta and broccoli mixture.  Sprinkle with Parmesan cheese before serving.

Husband Rating – 4.5 out of 5 – “I love basil!”

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Cilantro Lime Steak

My husband loves cilantro.  Probably more than any person should.  So, when I saw this recipe on Recipezaar I knew I had to make it.  The steaks were delicious and would make excellent fajitas!  We’ll definitely be making this again.

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INGREDIENTS:
2-4 Steaks (whatever cut of meat you like is fine.  Our butcher had some good looking rib eyes…so that’s what we picked)
3T. Fresh Squeezed Lime Juice
3T. Water
1T. Fresh Cilantro Leaves, chopped
1 Small Jalapeno Pepper, chopped and seeded
2 Garlic Cloves, pressed
1/4t. Ground Cumin

Directions:
Combine lime juice, cilantro, water, jalapeño pepper, garlic and cumin and pour into a large zip-top plastic bag.

Add steaks, seal and shake bag to coat meat.

Let marinate in refrigerator 1-2 hours,shaking bag every now and then.

Grill steaks over medium heat until cooked to your liking, turning once.

Serve and enjoy.

Husband Rating – 4 out of 5 – “Oh, these are delicious!”

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