Posts Tagged garlic
Garlic Lemon Chicken Breasts
Posted by JasonQ in Chicken/Poultry, Main Dishes on March 23rd, 2010
- 2 tablespoons grated lemon rind (fresh)
- 4-5 cloves garlic, crushed
- 2 tablespoons soy sauce
- 1/2 cup fresh lemon juice
- 2 teaspoons Hungarian paprika
- 4 boneless, skinless chicken breasts
- olive oil
- salt, pepper, garlic powder (for sprinkling)
- 4 sprigs Italian parsley
- 4 onion slices (sliced in thick rings)
- heavy duty aluminum foil
Cut 4 rectangles of heavy duty aluminum foil, each about the size of 1/2 a standard cookie sheet.
Combine first 5 ingredients (this can optionally be done in a blender).
Spray (or brush) the 4 large rectangles of aluminum foil with olive oil. Place chicken in center; brush with lemon/garlic mixture, then sprinkle with salt, pepper, and lightly dust with garlic powder.
Place a slice of onion and a sprig of parsley over each. Fold up aluminum into a loose, square packet and crimp edges tightly to seal well. Place in a shallow baking dish or on the grill.
Bake at 350°F for about 50-60 minutes (this depends on the size of each chicken piece).
4 Servings.
Pasta Alfredo with Proscuitto, Peas, and Caramelized Onion
Posted by JasonQ in Main Dishes on February 24th, 2010
This is a slight modification to a dinner I had recently at Biaggis. Enjoy!
- 1 lb box pasta
- 3 Tbsp olive oil
- 1 yellow onion, chopped
- 3-4 cloves garlic, minced
- 1 cup heavy cream
- 4 oz proscuitto
- 1 cup cooked peas
- 1/2 cup grated parmesan and/or romano cheese
- Salt and pepper to taste
Cook pasta according to directions on box. Heat olive oil in large skillet over medium high heat. Add onions and small amount of salt. Caramelize onions to desired color. Add proscuitto and garlic. Cook for about 2 minutes. Add heavy cream and peas. Cook for another 2 minutes. Add cheese and allow to melt. Add salt and pepper to taste. Mix pasta and sauce. Serve immediately.
Hummus
Posted by JasonQ in Appetizers, Side Dishes on December 6th, 2009
Sorry for the break in posts, but I have been busy with Thanksgiving and fighting off illness. Here’s a simple recipe for hummus!
- 2 cups canned garbanzo beans, drained
- 1/3 cup tahini
- 1/4 cup lemon juice
- 1 tsp salt
- 2 cloves garlic, halved
- 1 Tbs olive oil
- 1 pinch paprika
- 1 tsp minced fresh parsley
Place first 5 ingredients in a blender or food processor. Blend until smooth. Transfer to a serving dish, drizzle with olive oil, and sprinkle with paprika and parsley.
Black Bean Burritos
Posted by JasonQ in Main Dishes on October 19th, 2009
I made this tonight for dinner, and it was really good. I like a little extra garlic, so you may want to use a bit less garlic in yours.
- 1lb dry black beans
- 1 large onion, diced
- 1 large green bell pepper, diced
- 4 cloves garlic, crushed and minced
- 1/2 tsp cumin
- 1 handful cilantro (to taste), chopped
- 8 oz cheese (I used Kraft 2% Mexican four cheese blend)
- 1 cup salsa
- 8 tortillas
- salt, to taste
Start by soaking beans according to package directions, adding the cumin to the water.
When beans are done soaking, make sure the beans are covered by at least 1 inch of water. Add water as needed.
Add onion, bell pepper, salt, and garlic to beans, and cook according to package directions (usually about 1 hour). Be sure to watch the water level, adding more as needed to prevent burning. There should be a small amount of water left at the end of cooking.
When beans are done, add cilantro, and remove from heat.
Mash the beans however you like. A potato masher works well for this. You may also use a food processor or a blender.
Add salsa and cheese to beans and stir.
Divide bean mixture evenly among the tortillas, and fold into burritos.
Enjoy!
Garlic Chicken
Posted by JasonQ in Chicken/Poultry, Main Dishes on July 17th, 2009
- 4 boneless, skinless chicken breast halves (about 1 lb.)
- 1 egg white
- 1 Tablespoon cornstarch
- 1 Tablespoon dry white wine or sherry
- 4 green onions
- 1 teaspoon minced ginger root
- 3 teaspoons minced fresh garlic (about 6 medium cloves)
- 2 Tablespoons vegetable oil
Sauce:
- 1 teaspoon crushed chili paste (sambal oelek) or more to taste
- 2 teaspoons sugar
- 1 teaspoon cornstarch
- 2 teaspoons rice vinegar
- 1 Tablespoon water
- 2 Tablespoons dry white wine or sherry
- 2 Tablespoons soy sauce
Place chicken breasts in freezer for 1 to 2 hours or until very firm
but not frozen solid. Slice crosswise into thin shreds. In small bowl,
lightly beat egg white, then mix in 1 TBS cornstarch and 1 TBS wine,
stirring until cornstarch is dissolved. Add chicken and mix well to coat
all pieces. Let stand at room temperature 30 minutes.
Meanwhile, slice green onions on the diagonal into very thin slices.
Mince ginger root and garlic. Combine Sauce ingredients, mixing well.
Heat wok or frying pan, add oil, and stir−fry chicken until no longer pink.
Remove chicken with a slotted spoon. Add onions, ginger and garlic to
wok and stir−fry about 30 seconds, until ginger and garlic are fragrant
but not brown. Return chicken to wok, restir sauce ingredients and add
to wok. Cook, stirring constantly, until mixture is well combined, hot and
bubbly and thickens slightly. Turn off heat and splash with about 1 tsp
of dark sesame oil.
Sesame Chicken
Posted by JasonQ in Chicken/Poultry, Main Dishes on June 7th, 2009
This easy to prepare dish is sure to be a crowd pleaser! Try serving with a variety of dipping sauces to add some flair!
- 1 lb Chicken breast cut into bite size pieces
- 3 Tbs Sugar
- 3 Tbs Soy Sauce
- 1/8 tsp garlic powder
- 1/8 tsp ginger powder
- 6 Tbs All Purpouse Flour
- 1/4 cup Milk
- 3 Tbs Sesame Seeds
- 1/4 tsp Ground Black Pepper
- Optional: 2 Eggs (makes fluffier batter)
- Vegetable Oil for Frying
Mix together sugar, soy sauce, garlic and ginger. Marinate chicken in mixture for approx. 30 min.
Stir in flour, milk, sesame seeds, pepper and (optional) eggs to chicken mixture.
Heat about 1/2 inch vegetable oil in a pan and test by dropping a little batter in oil. If batter begins to rise and fry, oil is ready.
Fry chicken in oil, turning twice until golden.
Pat off excess oil and serve.