With just a kick of spice and a LOT of garlic, these Garlic Peri-Peri Baked Wings taste like garlic wings from my favorite wing joint only healthier! … [Read more...]
Mushroom Stuffed Pork Chops with Black Garlic
The earthy, fermented garlic pairs well with the mushrooms in this dish. Mushroom Stuffed Pork Chops with Black Garlic has deep rich flavors that taste amazing. Several months ago, I received a freebie package of black garlic from @MySpiceSage. It's been sitting in my pantry and well, moved with us. For some reason, it has been on my radar to use this week. These Mushroom Stuffed Pork Chops with Black Garlic were a perfect reason to use them!! BUT, today was … [Read more...]
Roasted Lemon Garlic Herb Shrimp
This Roasted Lemon Garlic Herb Shrimp looks sooooooo good. And I wanted it to be sooooooo good, but I also didn't want to gain 5 pounds just looking at it. I tried to cut the oil and butter in this and I think something was lost in translation. I think I felt me hips just get bigger by reading the amount of oil in this. Yes, healthy oil, but still oil none the less. My nutritionist has me on the low fat plan... This looked too good to not give it a try. I cut the oil and the butter. … [Read more...]
Bourbon and Brown Sugar Flank Steak with Garlic-Chive Mashed Potatoes
Bourbon and Brown Sugar Flank Steak with Garlic-Chive Mashed Potatoes recipeCooking Light, September 2002 So, I pretty much substitute london broil for flank steak lately. There's more recipes for flank steak and you can cook them the same way with almost the same results. This was DELISH!! I snuck some Dewars from the bottle instead of bourbon. I would add more brown sugar and possibly some balsamic vinegar to make this taste a little better. I didn't add the green pepper to the marinade. … [Read more...]
Slow-Roasted Rosemary-and-Garlic Chicken
Slow-Roasted Rosemary-and-Garlic Chicken Cooking Light, November 1998 Yeah, not so much. This is not one of those recipes you can make while you're at work unless you use a vacay timer. The breast meat gets dry, the garlic and rosemary just overpowered the taste of the chicken, and you really need to watch the cooking time to keep the white meat from getting too dry. I would cut the rosemary and garlic that goes under the skin in half. Next time, I would make sure I'm home or set a timer … [Read more...]
Garlic Fries
Garlic Fries Cooking Light, SEPTEMBER 2007 I just gotta say 3 pounds of potatoes makes a LOT of fries! I only used about 2 pounds and we had PLENTY! I also didn't read the recipe...50 minutes!! HOLY! Needless to say, we ate late last night. For once, I have to say, there was too much garlic! I can't believe I just said that. I would cut back on the garlic. It was strange to toss the fries in the garlic butter mixture. I may try tossing them with some garlic salt when they come out of the … [Read more...]
Garlicky Green Beans
Garlicky Green Beans Cooking Light, DECEMBER 2003 These would have probably been better with some fresh summer green beans. However, they were YUMMY none the less. Easy to prepare and MIGHTY tasty. I would make these again. Knife Cutting board Measuring cups and spoons Large stock pot Large nonstick pan … [Read more...]
Garlic-Rosemary Roasted Chicken
Garlic-Rosemary Roasted Chicken Cooking Light, APRIL 1997 YUM! I made the herb mixture with probably double the rosemary and with 10 cloves of garlic. I spread it on under the skin and the let it "marinate" of sorts in the fridge until we were ready to put it in. It made for a very tender breast that was also VERY tasty! We also put about 2 cups of chicken stock in the bottom of the pan so the potatoes wouldn't dry out. I would definitely make this again! Knife Cutting board Measuring … [Read more...]