Reads very fast, sensor at the tip, and NIST traceable.
This week: Chicken with 40 Cloves of Garlic!
(If you would like to be on or off of this weekly cooking thread ping-list, please send a private message.)
-JT
I’m posting this to show in my pings so I can come back, and post one of the best garlic meat loaves you’ll ever taste. Don’t have the time right now. It’s that time of the day everybody else gets their feed for the night. Later.
Sounds delicious, but like you since I usually low carb, I don’t know if I’d be able to have all that garlic without putting it to use. There are a few low carb bread recipes out there, but don’t think it would do this justice. Looks yummy though!
I’m experimenting with making a spinach bisque soup using Campbell’s cream soups and chopped spinach. Anyone have a recipe for something like that?
It’s Spring. Do yourself a favor:
Arugula from the garden
Fresh squeezed lemon juice
Good XVO
Salt
Enjoy!
Reads very fast, sensor at the tip, and NIST traceable.
This looks so good!!!! Sadly it was a late day at school so we are pitifully having frozen Amy’s burritos & refried beans. I’d much rather be sinking my teeth into that chicken ; )
Honey-garlic chicken breasts pan-fried in butter.
A very mellow dish. My only difference with most recipes is that I don’t peel garlic in this dish. I find unpeeled cloves harden into little pellets while unpeeled just softens into sugar.
Oh, and I have found that if using chopped (as opposed to whole) garlic on a daily basis, buying tiny tubs of peeled garlic from my Korean H-Mart really reduces the annoyance of garlic paper which I find annoying to deal with. When you rip the lid off the plastic tub the wafting aroma of garlic is wonderfully overpowering.
How to Peel Garlic Cloves Quickly
Need a lot of garlic cloves peeled, fast? Try this easy trick.
http://www.realsimple.com/food-recipes/cooking-tips-techniques/preparation/how-peel-garlic
Mmmmm, I want to make that!! Labor intensive but no doubt a) worth it and b) the house will smell fantastic (if you love garlic and I do)!
Please source your garlic CAREFULLY. I wouldn’t buy the garlic in the jars either without sourcing. China is trying to take over the garlic market with their bleached chemical laden nasty stuff. I only buy garlic when it is from California and I trust the source that they aren’t lying.
Tonight I am making meat candy. A fun thing to eat while watching hockey, or any sport. You grind up pre cooked sausage (we are using the apple and chicken kind but you could use anything, even the spicy ones, just use the precooked variety) in a food processor. Then you have a couple packets of bacon (we use turkey) ready. Heat the oven to 375. Get a package of nice juicy dates.
Then assemble: slit each date with a paring knife and remove the pit. Stuff (overstuff!) the date with the ground cooked sausage. Then wrap the whole thing with bacon and put them into a baking dish (like a typical glass rectangle) with the loose end down. Keep doing it. It will make the number of bacon slices you have, so buy accordingly.
Bake for 35-40 mins. Let cool a little, then.... Meat candy!
Is good.
I must have missed the thread last week, maybe I was sick. Hi all!
Yesterday I came across a recipe for pot roast tacos. Now I’ve sure cooked a lot of pot roasts, but I’d never thought of spicing one up for tacos.
I’m going to thaw out some venison and give it a try. Today I ground up a bunch of Ancho chilies for chili powder. That’ll go good with it.
On another note, does anyone have a good recipe for Mexican Chorizo? I haven’t been successful yet in nailing down the spices to suit me.
JT, would you please add me to your PING list?
Looks like a great and fun place to be!
Thanks for the invite, My life!
Will post some recipes for you tomorrow!
Thanks again and good night!
Ms.B
Love chicken with garlic. I used to be able to buy bags of peeled garlic at Asian markets in CA, but can’t find them here in SC.
I love this recipe for chicken-always popular for an informal dinner party with a big salad.
http://cooking.nytimes.com/recipes/1017327-roasted-chicken-provencal
I receive the Betty Crocker email newsletter, and today they had this ‘Brownie and Berries Dessert Pizza’, which looks like a very easy but dramatic party dish: