Cheesy Garlic Baked Chicken Recipe

Cheesy Garlic Baked Chicken Recipe

Ingredients

4	boneless skinless chicken breasts -thin
4	garlic cloves, minced
4	tablespoons brown sugar
3	teaspoons olive oil
1	teaspoon salt
1	cup of cheese

Directions

1 Preheat oven to 375°F and line a casserole dish (I used this one) with tin foil this will help with the clean up afterwards lightly grease it.
2 In small sauté pan, sauté garlic with the oil until tender.
3 Remove from heat and stir in brown sugar & a teaspoon of salt
4 Place chicken breasts in a prepared baking dish and cover with ¾ of the garlic and brown sugar mixture.
5 Add salt and pepper to taste.
6 Bake uncovered for 30 minutes.

Within the last 10 minutes before removing it out of the oven put your cheese on top then put the remaining brown sugar and garlic mixture on top of the cheese and let bake 10 minutes or until cheese is fully melted.

Honey Garlic Pork Loin Recipe

Honey Garlic Pork Loin Recipe

Ingredients

1 Pork loin in the bag

3 large garlic cloves- sliced

Approx. 6 oz. of Honey (a full bottle is about 12 oz.)

1/2 of a large onion

1/2 cup brown sugar

Seasonings:
Dried Rosemary, Dried Thyme, Dried dill, celery salt, salt, and pepper.

Directions:

1. Preheat oven to 425 degrees & place pork loin in a 13x9 baking dish.
2. Season the pork loin to taste.
3. Cut slits in the meat and stick the garlic slices all the way inside the meat. Even stick some slices on the sides!
4. Pour half of the honey (approx. 3 oz or 1/4 of a full bottle) all over the loin, making sure to get it inside the slits with garlic.
5. Add the onions to the top of the loin.
6. Sprinkle the brown sugar onto the onions.
7. Add the rest of the honey. (approx. 3 oz more)
8. Place loin into the oven (uncovered) and bake for approx. 1 hour and 30 minutes. *begin checking meat after one hour. Meat should be white. Overcooking will dry out the meat.
9. Before serving, spoon the left over juices from the pan all over the meat.
10. ENJOY!

Shrimp Lemon Garlic Shrimp and Grits Recipe

Shrimp Lemon Garlic Shrimp and Grits Recipe

Ingredients

¾	cup instant grits
	Kosher salt and freshly ground black pepper
¼	cup grated parmesan cheese
3	tablespoons unsalted butter
1¼	pounds medium shrimp, peeled and deveined, tails intact
2	large cloves garlic, minced
	Pinch of cayenne pepper (optional)
	Juice of ½ lemon, plus wedges for serving
2	tablespoons roughly chopped fresh parsley Directions Bring 3 cups of water to a boil in a medium saucepan over high heat, covered. Uncover and slowly whisk in the grits, 1 teaspoon salt and 1/2 teaspoon pepper. Reduce the heat to medium low and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the parmesan and 1 tablespoon butter. Remove from the heat and season with salt and pepper. Cover to keep warm. Meanwhile, season the shrimp with salt and pepper. Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp, garlic and cayenne, if using, and cook, tossing, until the shrimp are pink, 3 to 4 minutes. Remove from the heat and add 2 tablespoons water, the lemon juice and parsley; stir to coat the shrimp with the sauce and season with salt and pepper. Divide the grits among shallow bowls and top with the shrimp and sauce. Serve with lemon wedges.

Chicken With Lemon-Garlic Green Beans Recipe

Ingredients

• 6  tablespoons  olive oil
• 2 lemons, 1 thinly sliced, 1 juiced
• 4 cloves garlic, minced
• 1  teaspoon  kosher salt
• 1/2  teaspoon  freshly ground black pepper
• 3/4  pound  trimmed green beans
• 8 small red potatoes, quartered
• 4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)

Directions

1. Preheat oven to 450°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
2. In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.
3. Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.

Angel Hair Pasta In Garlic Sauce

• 1 (16 ounce) package capellini (angel hair pasta)
• 1/4 cup olive oil
• 1/4 cup chopped fresh parsley
• 4 cloves garlic, finely chopped
• 1/2 cup freshly grated parmesan cheese
• fresh ground pepper

Directions:

1. 1
   Cook pasta as directed on package.
2. 2
   Meanwhile, heat oil in a skillet over medium high heat.
3. 3
   Saute parsley and garlic in oil.
4. 4
   Drain pasta well and mix with garlic mixture; top with cheese.
5. 5
   Serve with pepper.

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Homemade Mushroom Soup

Homemade Mushroom Soup

Serves 2

Ingredients:
300g or 2 cups fresh mushrooms - cleaned and chopped finely (I used a mix of swiss brown and white button)
1 tbsp olive oil
3 cloves garlic - chopped
1 tbsp butter
1 tbsp chopped fresh thyme or 1 teaspoon dried thyme
1 - 2 bay leaf
1 tsp Worcestershire sauce
1 cup chicken or vegetable stock
1 tbsp flour dissolved in 1 tbsp water
Salt to taste
1/2 cup heavy cream
1/2 cup milk
Dash of nutmeg
Freshly ground black pepper to taste
Fresh parsley or thyme for garnish

Method:
1. Heat olive oil in a sauce pan. Add butter and lightly sauté garlic on medium heat.
2. Add in mushrooms, thyme, bay leaf and Worcestershire sauce. Cook over medium heat for 5 minutes, or until the moisture from the mushrooms disappears.
3. Add in chicken broth. Stir occasionally until broth boils, then reduce heat and simmer for 10 minutes.
4 Add diluted flour in, and stir constantly (while simmering) until the mixture thickens. Season with salt and nutmeg. Taste and adjust seasoning.
5. Finally, add milk and heavy cream, and bring to a simmer. Turn heat off.
6. Serve hot in your soup bowl. Add freshly ground black pepper. Garnish with fresh parsley or thyme if you have them on hand.

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Shrimp with Spicy Garlic Sauce

Shrimp with Spicy Garlic Sauce

Serves 4

• 1 1/2 pounds uncooked large shrimp
• 3 tablespoons soy sauce
• 2 tablespoons chili sauce
• 2 teaspoons sesame oil
• 2 teaspoons Chinese rice wine
• 1 teaspoon sugar
• 2 tablespoons olive oil
• 4 cloves garlic, crushed or finely chopped
• 1 pinch freshly-ground black pepper
• 1 scallion, thinly sliced

1. Peel the shrimp, leaving the tail segments intact. Devein the shrimp if you choose.

2. In a small bowl, mix together the soy sauce, chili sauce, sesame oil, rice wine, and sugar and set aside.

3. In a wok or large pan, heat the olive oil over medium-high heat. Stir-fry the garlic until fragrant, about 30 seconds. Add the shrimp and cook until both sides are pink, about 2 minutes on each side. Add the sauce mixture and stir so the shrimp is fully coated. Season with black pepper.

4. Remove from the heat and garnish with chopped scallions. Serve with rice or vegetables.

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Pan-Roasted Chicken With Lemon-Garlic Green Beans

Pan-Roasted Chicken With Lemon-Garlic Green Beans

Ingredients

• 6 tablespoons olive oil
• 2 lemons, 1 thinly sliced, 1 juiced
• 4 cloves garlic, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 pound trimmed green beans
• 8 small red potatoes, quartered
• 4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)

Directions

1. Preheat oven to 450°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
2. In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.
3. Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.

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Perfect Pizza Crust and Roasted Garlic Chicken Pesto Pizza

Perfect Pizza Crust and Roasted Garlic Chicken Pesto Pizza
The Perfect Pizza Curst
Source: Annies Eats (great blog!) orginally from Baking Illustrated
Ingredients:

• 1/2 cup warm water (about 110 degrees)
• 1 envelope (2 1/4 tsp.) instant yeast
• 1 1/4 cups water, at room temp
• 2 tbsp extra virgin olive oil
• 4 cups (22 oz.) bread flour, plug more for dusting
• 1 1/2 tsp salt
• Cornmeal
• olive oil or non-stick cooking spray for greasing bowl

Directions:

1. Measure the warm water into a 2-cup liquid measuring cup. Sprinkle in the yeast and let stand until the yeast dissolves and swells, about 5 minutes.Add the room temperature water and oil and stir to combine.
2. Place the flour and salt in the bowl of a stand mixer fitted with the paddle attachment. Briefly combine the dry ingredients at low speed. Slowly add the liquid ingredients and continue to mix at low speed until a cohesive mass forms. Stop the mixer and replace the paddle with the dough hook.Knead until the dough is smooth and elastic, about 5 minutes. Form the dough into a ball, put it in a deep oiled bowl, and cover with plastic wrap.Let rise until doubled in size, about 1 ½ to 2 hours. Press the dough to deflate it.
3. To bake, place a pizza stone in the lower third of the oven. Heat the oven to 500° for at least 30 minutes. Turn the dough out onto a lightly floured work surface. Divide the dough into two equal pieces. Form both pieces of dough into smooth, round balls and cover with a damp cloth. Let the dough relax for at least 10 minutes but no more than 30 minutes.
4. Working with one piece of dough and keeping the other covered, shape the dough and transfer to a pizza peel or round of parchment dusted with semolina or cornmeal. Top as desired. Slide the dough onto the pizza stone. Bake until the crust edges brown and cheese is golden brown in spots, about 8 to 12 minutes. Repeat with remaining ball of dough or freeze for later use.

Recipe: Roasted Garlic Chicken Pesto Pizza Adapted from Annies Eats

Ingredients:

• 1 perfect pizza crust (recipe above)
• 1/2 cup prepared pesto (store bough or homemade)
• 1 bulb of garlic
• 1 boneless, skinless chicken breast, cooked
• Mozzarella cheese
• Parmesan cheese

Directions:

1. To roast the garlic: Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic. Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed. Remove garlic gloves and smash with a fork.
2. Spread roasted garlic over pizza dough. Do this to taste. I used almost the whole (small) bulb, but I LOVE roasted garlic.
3. Spread the pesto on the pizza.
4. Add the sliced, cooked chicken.
5. Sprinkle with mozzarella.
6. Top with fresh grated parmesan.
7. Bake on preheated pizza stone for 8 - 12 minutes.

Cheesy Garlic Biscuits

Red Lobster Style Cheesy Garlic Biscuits

Biscuits:

2 cups baking mix
1/4 teaspoon garlic powder
pinch of salt
4 tablespoons butter
3/4 cup milk
1 cup shredded cheddar cheese

Butter topping:
3 tablespoons butter
1/4 teaspoon garlic powder
1/4 teaspoon dried parsley
pinch of salt

1. Preheat oven to 400^oF.
2. Combine baking mix, garlic powder, and salt.  Mix in cold butter.  You will want to leave little chunks of butter in the mixture.
3. Add milk and cheese to mixture above.  Mix until you form a sticky dough.
4. Drop dough onto a well sprayed cookie sheet using spoons (or just use your hands).  This recipe makes approximately 8-9 biscuits.
5. Bake 15 minutes until golden brown.
6. While the biscuits are baking, melt butter.  Add garlic, salt, and parsley.  Mix well.
7. Brush melted butter mixture on warm biscuits and enjoy.  

Guacamole Bruschetta

Guacamole Bruschetta

Ingredients:

½ loaf French bread
1 clove garlic
2 Tablespoons olive oil
2 tomatoes, medium chopped
2 avocados, medium chopped
1/3 cup finely chopped onion
¼ cup chopped cilantro
2 Tablespoons freshly squeezed lime juice
½ teaspoon salt
¼ teaspoon pepper

Directions:

Preheat the oven to 400ºF.

Slice the French bread on the diagonal into ½" rounds and place on a baking sheet.

Toast the sliced bread in the oven for 3 minutes, then flip each piece over and toast an additional 3 minutes.

Remove the toasted bread from the oven and immediately rub with the clove of garlic (it works best to first cut a small tip off the garlic clove so that the oils will seep out).

Brush the tops of the garlic-rubbed toasts with olive oil and set aside.

In a large bowl, combine the chopped tomatoes, avocado, onion, cilantro, lime juice, salt and pepper. Mix together gently making sure the avocado is well coated in the lime juice.

Spoon a portion of the mixture onto each of the garlic toasts and serve.