Posts Tagged ‘garlic’
What better to complement the wonderful Italian Ranch Chicken Burger?
…. Ranch Smashed Potatoes of course!
First, boil your potatoes (I like to use baby potatoes) until fork tender.
Drain and place on a foil lined, oiled baking pan
Using a potato masher, fork or heavy can…smash the potatoes.
Brush with butter and sprinkle with garlic, salt, pepper and ranch powder.
Bake , let cool and chow down.
Ranch Smashed Potatoes
Adapted from Pioneer Woman
- 1 lb bag baby potatoes
- ½ Tbsp pepper
- ¼ Tbsp salt
- 1 ½ Tbsp Ranch Powder
- ¼ Tbsp Garlic Powder
- 1 Stick butter, melted
- 2-3 Tbsp. Olive oil for drizzling
- Pre-heat oven to 450.
- Bring a large pot of water to a boil. Toss in Potatoes and cook until fork tender. Remove from heat and drain.
- Line a baking sheet with foil and drizzle with olive oil. Place potatoes in a single layer on baking sheet. Using a fork, potato smasher or heavy can smash the potatoes.
- Brush each potato with melted butter. Sprinkle with pepper, salt, garlic powder and Ranch Powder.
- Pop in oven and bake for 20-25 min.
- Remove and let cool a few min. (about 4-5) and gobble up.
Who doesn’t like fries?
There are endless ways to make them, top them and eat them.
They are the perfect companion to any BBQ.
First, pre-heat and prepare your baking sheet. Wash and begin to cut your potatoes.
Once cut let them soak in a large bowl of ice cold water and 1 tsp vinegar (this help to keep the potatoes white…you do not taste the vinegar at all once they are baked).
After 20 min in the water, remove and pat potatoes dry with paper towels.
In a large bowl combine butter, oil, salt, pepper and garlic. Toss in potatoes and coat well.
Pour on to baking sheet and bake.
Once golden and yummy looking, remove from oven and immediately top with cheese. Enjoy.
- 5 large russet potatoes
- 3 cups ice cold water
- 1 tsp white vinegar
- ½ stick (1/4 cup) butter, melted
- ½ cup olive oil
- 2 tsp pepper
- 1 ½ tsp salt
- 1 tsp garlic powder
- 1 cup shredded cheese (I used sharp cheddar and asiago)
- Pre-heat oven to 450. Line a baking sheet with foil.
- In a large bowl add the ice-cold water and vinegar.
- Wash and cut your potatoes into 1-inch strips, and place in the bowl. Let soak for 20 min. Remove and pat dry.
- In another large bowl combine butter, oil, salt, pepper and garlic. Mix until combine. Add potatoes and toss to coat.
- Spread evenly over baking sheet and pop in the oven for 20 min. Stir/turn potatoes and bake for another 20-25 min or until golden brown.
- Remove and immediately top with cheese. The heat will help melt the cheese.
Recently I have been having a love affair with my Crock Pot.
I just toss my food in there in the morning (when I have the energy to cook) and have a fan-tab-uous dinner waiting for me when I get home from trucking the kiddos around.
I don’t have to think about dinner at all thru the day. My brain doesn’t have to wake up.
Lets not mention the super hot summers we have here in AZ. Anything to not turn of the oven or be over a stove all day is awesome in my book.
Cut and season meat
The way my house smelled while this was cooking, just can not be described.
I wish they had a scratch (or click) and sniff application.
Serve as a sandwich, in a taco or salad.
The flavor this has is incredible!
- 4 Tbsp Seasoning Salt
- 4 lbs, cut into cubes
- 1 cup water
- 1 tsp liquid smoke
- 1 onion, quartered and layers divided
- 5 cloves garlic
- In a large bowl mix beef cubes and seasoning salt. Add to crock-pot.
- In another smaller bowl combine water, liquid smoke. Pour into crock-pot (over beef mix)
- Top with onion and garlic.
- Cook on high for 4-6 hours or until fork tender.
- Using 2 forks, shred meat.
I am a huge pasta lover.
I dont discriminate. I love it in all shapes and sizes.
But I must confesss……I have never, not ever, cooked with Orzo. It has scared me….intimidated me…..made me eat gallons of ice cream at a time.
Ok maybe I can’t blame that last one on the pasta.
I decided one day while at the store to put on my big girl pants, man up and take that little guy on.
I have no idea why I was so frightened of this little thing. I love it. It cooks faster (which helps with my impatience) and its smaller so you can shovel more in your mouth.
I feel so good about my self….I can take on the world!
This is a fantastic side to the Chicken Puri Puri
Creamy Garlic and Cheese Orzo
- 1 box ( 16oz) Orzo
- 8 Tbsp butter
- 6-8 cloves garlic, minced
- 1 tsp salt
- 2 tsp pepper
- ½ container Cooking crème cheese
- 1 cup sharp white cheddar cheese, shredded
- ¼ cup scallions
- Cook pasta (orzo) in a large pot of salted boiling water. Cook about 8-9 min, just until al dente.
- In a large pan melt butter. Add garlic, salt and pepper; cook about 1 min (just until softened). Add cooked pasta. Fold in cooking crème. Once incorporated, add cheese; simmer and continue to stir until melted.
- Add scallions and gently stir.
- Serve warm.
When I am not in the mood to cook or get dressed to go get something , I make this.
It is fast to whip up and I pretty much always have what is needed on hand.
I don’t typically feel bad after eating this either.
It is what I eat after I eat this that is bad
Spicy Chicken with Guacamole Dip/Spread
- 4 chicken breast, cubed
- 3 Tbsp olive oil
- 2 tsp salt
- 1 tsp pepper
- 2 tsp chili powder
- 4 tsp cayenne powder
- 1 tsp garlic powder
- 1 tomato, quartered
- 3 avocados (guts only, no skins or seeds )
- 1 Serrano pepper
- 2 colves garlic
- 1 bunch cilantro
- 1 cup Greek Yogurt
- ¼ onion
- ¼ cup cheese, cheddar
- 6 tortillas
- In a gallon size Ziploc bag, place chicken, olive oil, salt, pepper, chili powder, garlic powder and cayenne. Seal and shake. Pop in fridge for at least 20 min.
- In the bowl of a food processor add remaining ingredients (tomato, avocado, Serrano, garlic, yogurt, cilantro and onion) blend until smooth. Add cheese and pulse three to four times.
- Remove chicken from fridge and sauté in a large pan until done.
- Take a tortilla and place 1- 1 ½ Tbsp of guacamole dip/spread. Top with chicken and roll. Eat and enjoy.
I absolutely love this recipe. I feel like I can eat a ton of it with no guilt (because there is no cream, yea thats why).
**Check back tomorrow for something to ruin being good with this recipe ****
I know I say a lot of things are easy but this is. It is pretty hard to mess up.
First you start out with homemade croutons. Then break into the light dressing. Yummm
So lets start shall we.
First up…..Preheat your oven to 400.
Cut up your favorite bread into bite size cubes.
Place them on a cookie sheet and drizzle with some olive oil and a bit of salt, pepper and garlic powder. Pop in the oven.
Now move on to the dressing.
In a pan over medium heat pour some olive oil in and place your anchovy filets.
I know….ewww, anchovies….but all (good) caesar salad has it.
Lets let those filets disintegrate. Then add your garlic. Let that simmer for just a bit.
Now add your Worcestershire sauce and lemon.
Take out your croutons. They should be nice and golden brown by now.
In a large bowl put your romaine lettuce and gorgeous croutons.
Pour your dressing (you may need a spatula to get all the good stuff out) over and toss.
Add some parmesan and….
Looks great huh?
Add some chicken for a full meal, or serve with pasta (which is what I almost always do).
No Cream Caesar Salad
- 2 cups bread, cut into cubes
- 5 Tbsp. Olive oil
- 3 anchovy filets
- 2 cloves garlic, chopped
- 1 Tbsp Worcestershire sauce
- 5 Tbsp Lemon juice
- 1 bag romaine lettuce
- ½ cup parmesan
- Salt, pepper and garlic powder to taste
- Preheat oven to 400
- Place cubed bread on a cookie sheet. Drizzle with 2 Tbsp olive oil and sprinkle with salt and pepper. Pop in oven.
- Over medium heat drizzle 3 Tbsp olive oil. Add anchovy filets. With a fork help to break up. Let disintegrate into a paste.
- Add garlic and continue to simmer for 2-3 min. Turn heat to low.
- Add Worcestershire and lemon.
- Whisk lightly to bring together. Turn off heat
- Remove croutons. They should be nice and golden by now.
- In a large bowl put salad and croutons. Pour dressing over (you may need a spatula to help get all the good stuff out).
- Add Parmesan Cheese and toss a bit more.
I have only recently been introduced to them. I have always nervous about trying green food.
Then my father-in-law came up to our cabin and had some with him. I have been hooked ever since.
First step…Pound your chicken to about 1 1/2 inches thick. Great stress reliever
Place chicken into a Ziploc bag and pour in 2 cups of buttermilk. Seal bag and pop in fridge over night.
Now we need to de-shell your pistachios. You want 2 1/2 cups of naked pistachios.
Place naked pistachios into a food processor with parmesan cheese and process until all chopped up. And looks kinda like this.
Time to assemble.
First heat oven to 325 F
You need 3 shallow dishes. One with 2 cups of buttermilk. Another with 2 cups flour mix (flour, salt, pepper and garlic powder). And the last with the crushed pistachios.
Drizzle olive oil into a large pan and heat on medium heat.
Remove chicken from buttermilk bag and dust the chicken with flour mix, on both sides.
Dip into the buttermilk bowl, on both sides. Press both sides of chicken into the crushed pistachios.
Place chicken into pan and cook for 2-3 min, flip and cook on other side for 2-3 more min.
Place on a non-stick cookie sheet. Repeat wit remaining chicken.
Place chicken in oven for 10-12 min or until fully cooked.
Serve with pasta, potatoes, salad or on a stick
- 4 chicken breast, boneless skinless
- 1 quart Buttermilk
- 2 ½ cups roasted salted pistachios, shelled
- 1 cup Parmesan cheese, grated
- 2 cups flour
- 2 tsp salt
- 1 tsp pepper
- ½ tsp garlic powder
- ¼ cup olive oil
- Pound chicken until about 1 inch thick.
- Place in a large Ziploc bag and pour in 2 cups buttermilk. Seal bag and pop in fridge for at least 4 hours, over night would be best.
- Pre heat oven to 325.
- Place the naked pistachios into a food processor with Parmesan cheese and process until all chopped up.
- You need 3 shallow dishes. One with 2 cups of buttermilk; another with 2 cups flour mix (flour, salt, pepper and garlic powder). And the last with the crushed pistachios.
- Drizzle olive oil into a large pan and heat on medium heat.
- Remove chicken from buttermilk bag and dust the chicken with flour mix, on both sides.
- Dip into the buttermilk bowl, on both sides. Press both sides of chicken into the crushed pistachios.
- Place chicken into pan and cook for 2-3 min, flip and cook on other side for 2-3 more min.
- Place on a non-stick cookie sheet. Repeat wit remaining chicken.
- Place chicken in oven for 10-12 min or until fully cooked
- Remove and let cool for about 5 min. Serve.
Who doesn’t love a good baked potato????
I sure do. I really love them……my thighs can confirm that
So to start this recipe you….bake your potatos
Once baked……remove foil and let cool to room temp.
Stick in your fridge, over night
Pre-heat your oven to 350 and butter a 2 quart baking dish.
In a large bowl, using the large holes of a grater, grate your potatoes (don’t forget to remove plastic wrap )
Chop up your shallot and garlic.
With your hands gently combine shredded potatoes, 1 3/4 cup cheese, salt, pepper, shallot and garlic.
If you find this in your store….get some….it is great in sauces…in this…..in anything
Gently fold in the cooking creme and sour cream
Place into your buttered dish. Do not compress. Top with cheese and bake for about 30 min.
It looks the same but warm, gooey, bubbly and delicious.
Shredded Baked Potato
- 4 large potatoes, scrubbed but unpeeled
- 1 shallot, minced
- 3 cloves garlic, minced
- 2 ½ cup white cheddar cheese, shredded
- 2 tsp salt
- 1 tsp pepper
- 1 cup sour cream
- 2 tbsp cream cheese
- Preheat oven to 425
- Wrap each potato in aluminum foil and pierce several times with fork to vent.
- Place potatoes directly on oven rack and bake until tender, about 1 hour.
- Remove from oven and remove aluminum foil, and let cool to room temp.
- Once cooled, wrap in plastic wrap and place in fridge overnight or for at least 4 hours
- Pre heat oven to 350. Butter a 2 qt. casserole dish.
- Using a box grater (large holes), grate the potatoes (including skin) into a large bowl.
- Add shallot, garlic, 1 ¾ cup cheddar cheese, salt and pepper. Mix in with hands.
- Fold in sour cream and cream cheese gently.
- Pour into baking dish. Do not compress.
- Top with remaining cheese
- Bake for 30 min, or until warm, bubbly and top is brown.
I had the privilege of going out to dinner the other weekend with my sister-in-law, her husband and my husband. We went to this cute brazilian place in Scottsdale, AZ. The food was good, the company was better. I really like this other place we go to in Las Vegas. Both serve these highly addictive little cheese bread roll things.I love and hate these things at the same time. Because they are so bite size you just keep eating them. The next thing you know the whole basket is gone. So I scoured the internet and other amazing blogs and found a recipe for these little guys. They are a lot easier to make than I would have thought.
It all starts with this stuff.
All you do is put all your ingredients into a blender. Blend until smooth and pour evenly into a mini muffin tin. Bake and devour. It is really that easy. So much so I didn’t get to take pictures.
Here is was you get…..
These are fabulous. A perfect side for anything. Just be careful they are highly addictive.
Brazilian Cheesy Rolls
(from Our Best Bites)
- 1 egg
- ½ cup milk
- ¼ cup canola oil
- 1 cup tapioca flour
- ½ tsp salt
- ¼ tsp pepper
- ¼ tsp garlic powder
- ¼ cup cheddar cheese, shredded
- ¼ cup parmesan cheese, shredded
- Pre heat oven to 400
- Spray your mini muffin tin lightly with non-stick spray
- Blend your all your ingredients in a blender until smooth.
- Pour evenly into your mini muffin tin
- Bake for 15-20 min. Remove and let cool for a few min. Serve warm.
One of my families favorite restaurants here in Arizona is Brio. Every time we go up to the Phoenix area we go there. I have fallen in love with their Pasta a la vodka. It is to die for.
This is my attempt at making it. It is pretty darn good if i say so my self. My husband says he actually likes it better….go me! And my picky little eater actually ate it all with out a fight….bonus.
Start with a very large pan heated with some olive oil (about 1/4 cup). Add in your chopped onion.
Chop up some prosciutto and garlic and add to the pan.
Here is my favorite part……the Vodka. Turn your heat down to low and add 1/3 cup in to pan. Go ahead and have some for yourself….its ok, I wont tell.
Add your tomato sauce and stir. Add your Salt and pepper to taste.
Toss in your cooked Tortellini (Cheese filled of course
Tortellini a la Vodka
- ¼ cup olive oil
- ½ onion, chopped
- 6 oz Prosciutto, chopped
- 3 colves garlic, chopped
- 1/3 cup Vodka
- 12 oz Tomato Sauce/Spaghetti sauce
- 6 oz heavy cream
- 1 cup Parmesan cheese
- 48 oz Cheese Tortellini
- Heat a large skillet over medium heat. Add oil
- Add onion and cook about 2 min until onion is almost translucent.
- Add your garlic and prosciutto. Cook 2-3 more min
- Add your vodka and tomato sauce
- Mix until everything is incorporated.
- Add your cream and cheese. Simmer on low until cheese melts.
- Gently toss in Tortellini.
- Serve Warm