Tag: GARLIC

BRUSCHETTA CHICKEN PASTA SALAD ~ BLOG 366.250

Bruschetta Chicken Pasta Salad is perfect for backyard BBQ’s, potlucks or as a serve yourself side to a charcuterie board night.

BRUSCHETTA CHICKEN PASTA SALAD adapted from CAFE DELITES who adapted it from her single serve version
1 pound spaghetti
1 1/2 pounds boneless, skinless chicken tenders
1 tablespoon FRESH chopped basil
1 tablespoon FRESH chopped oregano
½ teaspoon garlic powder

FRESH ground sea salt and black pepper, to taste
1 teaspoon + 1-2 tablespoons avocado oil, divided
2 cloves garlic, FINELY minced
1/4 cup red onion FINELY chopped
2-3 tablespoons QUALITY balsamic vinegar, to taste
8 roma tomatoes, diced
½ cup Parmesan cheese grated, plus more to serve
2 tablespoons each FRESH basil, Italian parsley and oregano, FINELY chopped
3-4 cups torn romaine lettuce
1 drizzle balsamic glaze to serve, optional – I use store bought

  • Cook pasta according to package directions; Drain and rinse in cold water. Transfer to a large bowl, drizzle with oil; toss and set aside.
  • 
Season chicken with the dried herbs, garlic powder, salt and pepper.
  • Heat 1 teaspoon of oil on in a grill pan or skillet, and sear chicken breasts 5-6 per side over medium-high heat until browned on both sides and cooked through.
  • Remove from pan; set aside and allow to rest.
  • Add the remaining oil to the same hot skillet.
  • Sauté the garlic and red onion 1-2 minutes until garlic is fragrant.
  • Turn off heat. 

  • Add in the tomatoes, toss them lightly into the mixture to warm them through and combine all of the flavors.
  • Add the tomato mixture onto the pasta. 
Mix in the vinegar, Parmesan cheese, basil and parsley.
  • Season with FRESH ground salt and pepper to your taste.
  • Slice the chicken and add to pasta.
  • Toss the pasta with all of the ingredients until well combined.

  • Top with more Parmesan cheese and serve immediately with balsamic glaze, OR refrigerate up to an hour before serving.


NOTES:

  • I prefer FRESH copped herbs, but dried work also. Substitute 1-2 teaspoons, to taste.
  • Salad can be served warm – heated through in the same pan as the oil tomato mixture.

CHICKEN & SNAP PEA PASTA with CREAMY GARLIC BASIL SAUCE ~ BLOG 366.233

CHICKEN & SNAP PEA PASTA with CREAMY GARLIC BASIL SAUCE adapted from the INTERNET
Yields 4 – 6 serving(s)

FRESH ground Kosher salt and black pepper
1 lb. gemelli or small penne pasta
8 ounces snap peas, trimmed
2 tablespoons unsalted butter
4 cloves garlic, FINELY minced
2 tablespoons WONDRA flour
1 1/4 cup WHOLE milk
2 cups shredded rotisserie chicken
1/3 cup grated Parmesan
2 tablespoons chopped FRESH basil, plus more for garnish

  • Bring a LARGE pot of salted water to a boil.
  • Cook pasta per package directions.
  • Reserve 1/2 cup pasta water and then drain.
  • Melt butter in a large skillet over medium heat.
  • Add garlic, cooking and stirring 1-2 minutes until fragrant.
  • Add flour, whisking and stirring 1 minute until golden.
  • Slowly whisk in milk, stirring constantly in the beginning and then occasionally 3-4 minutes until thickened.
  • Season to taste with FRESH ground sea salt and black pepper.
  • Stir in pasta, peas, chicken pieces, Parmesan and basil.
  • Stir in reserved pasta water, 1 tablespoon at a time as needed until desired sauce consistency.
  • Garnish with basil and serve immediately.

LEMONY BRAISED CHICKEN THIGHS with ONIONS and POTATOES ~ BLOG 366.229

The original recipe called for 3 things I either don’t like the taste of (capers), am allergic to (mustard) or just don’t like to cook with (turkey) so I adapted it my likes. I also combined two of her recipes, both braising recipes for a one pot wonder 😀

LEMONY BRAISED CHICKEN THIGHS with CARROTS, LEEKS, ONIONS & POTATOES adapted from MARY BERG and MARY BERG

2 1/4 pounds bone-in, skin-on chicken thighs
FRESH ground sea salt and black pepper
2 teaspoons avocado oil
1 tablespoon unsalted butter
2 SMALL Vidalia onions, thinly sliced
1 lemon, thinly sliced and seeds removed
5 to 6 medium yellow potatoes, quartered
1 SMALL bag baby carrots, drained
1 LARGE leek, trimmed and sliced
3 garlic cloves, thinly sliced
1 cup dry white wine
1 tablespoon mayonnaise
1 teaspoon Worcestershire sauce
1 cup chicken broth
2 tablespoons FRESH chopped thyme
FRESH chopped parsley for serving
FRESH grated Parmesan, for serving (optional)
Candied lemons, for serving (optional)

  • Heat your oven to 325°.
  • Place a enameled cast iron pot over medium-high heat.
  • Pat the chicken thighs dry and season well with salt and pepper.
  • Add the oil into the pan followed by the thighs, skin-side down. Allow to sear 3-4 minutes until golden brown on the first side and the meat easily releases from the pan.
  • Flip and sear on the other side 2-3 minutes JUST until golden then remove from the pan and set aside.
  • Turn the heat down to medium and add the butter along with the onions, lemons and potatoes.
  • Season to taste with salt and pepper, cooking until the onions and lemon are slightly softened and golden, 3 to 5 minutes.
  • Stir in the garlic followed by the white wine, scraping the bottom of the pan to deglaze and pick up any cooked-on bits.
  • Bring the wine to a simmer and cook down 2-4 minutes until slightly reduced.
  • Whisk the mayonnaise and Worcestershire sauce together. Add the broth and whisk until smooth.
  • Stir the broth mixture into the pan, coating everything well. 
  • Nestle the thighs on top, skin-side up, making sure that the skin is NOT submerged.
  • Bring to a boil, cover with the lid, and transfer the pan to the oven for 40 minutes.
  • After 45 minutes of braising, remove the lid and continue to cook 15-20 minutes until the chicken and potatoes are cooked through and the skin is golden and lightly crisp.
  • Remove the pan from the oven, scatter with the thyme and allow the dish to rest for 5 minutes.
  • Top with grated cheese if desired.

 

 

BALSAMIC CHARRED GARLIC CARROTS

To add a bit of an edgier flavor to carrots I use balsamic vinegar and then char them crisp.  Flavored balsamic vinegars work well also.  Tonight I used a pineapple coconut white balsamic vinegar.

BALSAMIC CHARRED GARLIC CARROTS
2 pounds carrots, sliced on the diagonal or smaller carrots halved lenghtwise
2 cloves garlic, minced or sliced paper thin
1 tablespoon butter
1 tablespoon garlic oil (avocado or olive work well too)
FRESH ground sea salt and black pepper, to taste
2 tablespoons balsamic vinegar

  • Heat butter and oil in a non-stick skillet over medium high heat.
  • Add carrots and garlic, stirring to coat well.
  • Cover and simmer 5 minutes until carrots begin to soften.
  • Uncover and continue to simmer until carrots begin to char.
  • Add balsamic vinegar and stir to coat well.
  • Cook 2-3 minutes more until carrots are charred, cooked through and most liquid is absorbed.

GRILLED HULI HULI CHICKEN a.k.a. TERIYAKI CHICKEN

Huli Huli is a cooking method of roasting chicken on a spit and serving it with a teriyaki-like sauce. Huli is the Hawaiian word for turn and as it cooks people would shout HULI as the chickens turned on the spit.

This tasty recipe has succulent chicken, delicious teriyaki, and sweet pineapple to recreate the VERY best of the HULI HULI experience. I bet you might even hear the waves lapping up on the shore, the Hawaiians shouting TURN or the sizzle of the drippings hitting the open fire.

GRILLED HULI HULI CHICKEN
3 boneless, skinless chicken breasts
1/3 cup Country Bob’s All Purpose Sauce
1/4 cup Bragg’s Liquid Aminos
1/2 cup chicken broth
1/4 cup frozen pineapple juice concentrate
2 cloves garlic, minced

  • Whisk together all ingredients except the chicken.
  • Place chicken in a large ziplock bag.
  • Pour juice mixture over chicken, turning chicken pieces to coat well and seal bag.
  • Marinade in the refrigerator for 24 hours.
  • Heat grill to low-medium
  • Drain the chicken and discard the marinade.
  • Grill chicken until juices run clear and chicken is cooked through, but DO NOT OVER COOK!
  • Serve over rice with grilled pineapple slices.

 

RUSTIC CHICKEN with GARLIC GRAVY

RUSTIC CHICKEN with GARLIC GRAVY adapted from Seasons And Suppers
A SUPER delicious one-pan meal served over mashed potatoes or pasta.

CHICKEN
2 Tbsp cooking oil vegetable, canola etc
6 pieces skin-on/bone-in chicken thighs, washed and dried
Salt and freshly-ground black pepper
20 cloves garlic, minced
1 bunch green onions, sliced
2 tablespoons all-purpose flour
3/4 cup dry white wine
1 cup chicken broth
1 tablespoon FRESH thyme leaves
2 tablespoons butter
FRESH ground sea salt and black pepper

  • Heat the oven to 400°.
In a large cast iron skillet heat the oil over medium high heat.
  • Generously season chicken pieces with salt and the pepper.
  • Sear the chicken until golden, turning regularly, for about 8 minutes.
  • Transfer chicken to a platter, keeping warm.
  • Remove all but 2 tablespoons of fat from the pan.
  • Add onions and sauce 30 seconds or so.
  • Reduce the heat to medium, add the garlic, and cook, stirring regularly, until it is starting to brown, about 3 minutes.
  • Sprinkle the flour over the onions and garlic and stir until combined.
  • Return the chicken to the pot, cover, and bake for 15 minutes.
  • Remove the pot from the oven and put it on a burner.
  • Remove the chicken pieces from the pot to platter.
  • Over medium-high heat, whisk in the wine and simmer for 1 minute.
  • Whisk in the broth, thyme and a bit more salt and pepper, then reduce heat and simmer, stirring regularly, until sauce thickens.
  • Turn the heat off and stir in the butter.
  • Taste sauce and adjust seasoning.
  • Add the chicken back to the pot coating each piece with the sauce.
  • Serve spooned over mashed potatoes, rice or pasta

PARMESAN HERB MUSHROOM CHICKEN

PARMESAN HERB MUSHROOM CHICKEN adapted from Cafe Delites

CHICKEN
2 tablespoons butter
6 skin on, bone in chicken thighs*
PINCH of garlic powder, to taste
FRESH ground sea salt and pepper

  • Preheat oven to 400°.
  • Generously season chicken with garlic powder, salt and pepper.
Heat a large cast iron skillet over medium high heat.
  • Add butter. When melted sear chicken thighs 2-3 minutes on each side (skin side down last) until golden and crispy.
  • Transfer chicken pan to the oven and roast until completely cooked through, about 25-30 minutes.
Transfer to a warm plate and set aside.

SAUCE
2 green onions, sliced thin
3 cloves garlic, minced
1 1/2 cups sliced mushrooms (I like to substitute beech mushrooms for a nuttier flavor)
1 tablespoon FRESH minced basil
1 teaspoon dried oregano
2 teaspoons FRESH chopped Flat Leaf Parsely
1½ cups Half and Half
2 cups baby spinach
3/4 cup fresh grated Parmesan cheese , divided
FRESH ground sea salt and pepper, to taste
1 KNORR chicken bullion cube, crushed
1 tablespoon cornstarch mixed with
2 tablespoons Half and Half
1/4 cup fresh chopped parsley for garnish

  • Drain all but 2 tablespoons of some of the excess fat from the skillet.
  • Return skillet to the stove over medium-high heat and sauté the onions and garlic a minute or so in the pan juices until fragrant.
  • Add the mushrooms, herbs and 2 teaspoons of parsley, sautéing until mushrooms begin to soften.
  • Reduce heat to low-medium heat, add the half and half and bring to a SLOW simmer, stirring occasionally, and being careful NOT to boil.
  • Add in the bullion cube powder and season with salt and pepper to your taste.
  • 
Mix together the cornstarch and 2 tablespoons half and half.
  • Add cornstarch mixture to the center of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.
  • Add 1/2 cup of Parmesan cheese; allow sauce to simmer for another minute until cheese melts through the sauce.
  • Add the chicken back into the pan and allow to simmer for 1-2 minutes in the cream sauce.
  • Taste test and adjust seasoning, if desired.
  • Fold in spinach leaves, stirring to coat and cooking JUST until they wilt.
  • Sprinkle with the remaining 1/4 cup of parsley and 1/4 cup Parmesan cheese.
  • Serve over mashed potatoes, rice or pasta.


NOTES – To substitute chicken breasts for the thighs there is no need to bake them. After adding the breasts back into the pan, continue simmering in the sauce until completely cooked through.

HONEY GARLIC CHICKEN WITH ASPARAGUS

HONEY GARLIC CHICKEN WITH ASPARAGUS
2 tablespoons butter
2 boneless, skinless chicken breasts, cut into bite size pieces
2 cloves garlic, minced
+/-1/4 teaspoon red pepper flakes (optional)
2 cups asparagus pieces (1 bunch cleaned, trimmed and cut into bite sized pieces)
1 tablespoon Bragg’s liquid aminos
1 tablespoon honey
cooked rice

  • Heat oil in a large skillet over a medium heat.
  • Saute chicken pieces, shallot, garlic and red chili pepper flakes for 6-8 minutes.
  • Add asparagus and cook 3 minutes more.
  • Whisk together the liquid aminos and honey. Add to skillet and cook another couple minutes.
  • Serve immediately over rice.

PAN SEARED SEA BASS with LEMON GARLIC BUTTER SAUCE

PAN SEARED SEA BASS with LEMON GARLIC BUTTER SAUCE
2-6 ounce sea bass fillets
1 tablespoon avocado oil
1 + 1 tablespoon butter
1 clove garlic, minced
Juice of 1 LARGE lemon
1 lemon, sliced
Fresh ground sea salt and pepper, to taste

  • Over a medium high heat heat 1 tablespoon butter in large skillet.
  • Coat each fillet with avocado oil and generously season with the fresh ground salt and pepper.
  • When sizzling, add each fillet to hot oil and cook for 5 minutes before flipping and cooking on the other side for 4 more minutes.

 

  • While fillets are cooking melt 1 tablespoon of butter in a small sauce pan.
  • Add garlic, sautéing about 2 minutes.
  • Whisk in lemon juice.
  • Season with salt and pepper.
  • Add lemon slices, cooking until slightly thick.

 

  • Plate fillets and top with sauce.
  • Serve immediately.

NAVY BEAN & HAM SOUP with GARLIC CHEESE BISCUITS

NAVY BEAN & HAM SOUP

1 ham bone with meat on it
2 stalks celery, sliced thin
3 cloves garlic, minced
2 large carrots, chopped
1 large shallot, chopped
3-4 fresh thyme sprigs
cayenne pepper
salt and pepper to taste
Frank’s red pepper hot sauce
1/4 cup finely grated cheddar cheese

  • Soak the beans in room temperature water overnight.
  • Cover ham bone with water. Sprinkle generously with cayenne pepper, salt, thyme sprigs and black pepper. Bring to a boil and simmer for 2 hours or ham falls off the bone.
  • Strain the stock and separate into 2 separate 8 cup portions. Freeze 1 portion for your next batch of soup.
  • Return the stock to your pan and add the vegetables.
  • Bring to a boil. Add beans and ham pieces. Lower to a simmer for 2 hours.
  • Sprinkle with a few drops of Frank’s red pepper sauce and some grated cheese.
  • Serve with Garlic Cheddar Biscuits.

GARLIC CHEESE BISCUITS
2 cups biscuit baking mix
1 1/2 cups finely shredded Cheddar cheese
2/3 cup milk
1 clove finely minced garlic
1/2 teaspoon garlic powder
2 tablespoons margarine, melted
2 teaspoons dried parsley
1 teaspoon garlic salt
2 tablespoons butter

  • Preheat oven to 400 degrees.
  • Lightly grease a cookie sheet.
  • In a large bowl, combine baking mix, 1 1/4 cups of the Cheddar cheese, minced garlic and garlic powder.
  • Stir in milk.
  • Drop batter by heaping tablespoonfuls onto prepared cookie sheet.
  • Bake in preheated oven for 10 minutes.
  • Brush biscuits with melted butter, and sprinkle with parsley, garlic salt and remaining cheese.
  • Bake for 5 more minutes, or until lightly browned on the bottom.