Posts Tagged ‘garlic’

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Best Ever Scalloped Potatoes

August 6, 2020

I canNOT write enough positive things about this recipe. This has become a staple in our house. The rosemary makes it extra tasty, and it goes well with steak, pork, ham, and chicken. Like other scalloped potato recipes, it is rich though. So be sure to have a crisp salad with a vinaigrette with your meal.

You will need:

  • 3 T olive oil
  • 1 yellow onion, chopped
  • 3 cloves garlic, chopped
  • 1/4 c flour
  • 1 c stock (suggest: chicken)
  • 2 c milk
  • 4 T fresh rosemary, chopped
  • 1 t pepper
  • 1/2 t salt
  • 1 lb red-skinned potatoes, sliced into 1/4-inch rounds
  • 2 c shredded sharp cheddar cheese, divided
  • 1 c grated Parmesan, divided

Then you will…

  1. Preheat your oven to 400 degrees. Lightly grease a 9×13 glass baking dish with nonstick cooking spray.
  2. In a large non-stick skillet, heat the olive oil over medium heat.
  3. Add the onions and saute for 5 minutes, or until starting to soften.
  4. Add the garlic and saute until fragrant.
  5. Stir in the flour and cook for 1 minute.
  6. Whisk in the stock and milk until well combined.
  7. Add the rosemary, pepper, and salt.
  8. Bring to a simmer and allow to thicken slightly, approximately 6-10 minutes.
  9. Optional: strain the sauce through a mesh sieve.
  10. Spread half of the potatoes in the baking dish.
  11. Top with half of the cream sauce.
  12. Sprinkle with half of the cheddar and of the Parmesan.
  13. Repeat with the potato, sauce, cheddar and Parmesan.
  14. Cover with foil and bake for 25 minutes.
  15. Remove the foil and bake for another 25 minutes, or until the potatoes are tender and the edges are starting to turn golden.
  16. Remove from the oven and allow to rest for at least 5 minutes before serving.
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Slow Cooker Cuban Sandwiches

July 30, 2020

This makes such yummy sandwiches for all ages. They are easy to put together and make enough to serve a group.

You will need:

  • 2 t salt
  • 2 t pepper
  • 1 1/2 t garlic powder
  • 1 1/2 t ground cumin
  • 1 1/2 t dried oregano
  • 2 limes, zested and juiced
  • 1 navel orange, zested and juiced
  • 4 lb pork roast
  • 3 T olive oil
  • 2 t red wine vinegar
  • 1 package of your favorite rolls (we used 8 long sub rolls)
  • Dijon mustard
  • 9 oz thinly sliced ham
  • 6 oz thinly sliced Swiss cheese
  • Sliced pickles (we used Dill because I love them)

Then you will…

  1. In a small bowl, combine the salt, pepper, garlic powder, cumin, oregano, lime zest, orange zest.
  2. Lightly score the fatty side of the pork roast.
  3. Rub half of the spice mixture onto the pork roast.
  4. Place the roast in a large resealable plastic bag.
  5. Whisk the remaining spice rub with the lime juice, orange juice, olive oil, and vinegar.
  6. Put in the bag with the pork to marinate.
  7. Refrigerate overnight.
  8. Place pork and juices in a slow cooker (no bag please!).
  9. Allow to cook on LOW for 6-8 hours.
  10. Shred the pork and mix with any juices remaining in the slow cooker.
  11. Preheat your oven to 350 degrees and line a baking sheet with foil or parchment.
  12. Open the rolls and place on the prepared baking sheet.
  13. Spread Dijon mustard on the rolls.
  14. Put a thin layer of ham on the mustard.
  15. Add some of the shredded pork and top with swiss cheese.
  16. Bake until toasty and melty, about 5-7 minutes.
  17. Top with pickle slices and serve immediately with your favorite side dishes.
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Rutabaga and Potato Mash

February 17, 2020

20191226 Rutabaga Mashed Potato 02

I love potatoes and was looking for a way to enjoy mashed potatoes with a little twist. This was an excellent side dish — perfect for ham, steaks, pork, chicken, or whatever you have planned.

You will need:

  • 3 rutabagas, peeled and chopped into large pieces
  • 5 potatoes, peeled and chopped into large pieces
  • 8 T butter, divided
  • 1/4 c milk
  • 1 c panko breadcrumbs, divided
  • 1 red onion, minced
  • 3/4 t ground pepper
  • 1/2 t salt
  • 1/2 t garlic powder
  • 1/4 t ground nutmeg
  • 4 eggs, lightly beaten
  • 1 c cream
  • 1/2 c fresh chives, chopped
  • 1 c grated Parmesan, divided

20191226 Rutabaga Mashed Potato 01

Then you will…

  1. Put the rutabaga and potato pieces into a large pot of cold, salted water. Bring to a boil and cook until soft enough to mash, about 12-15 minutes.
  2. Drain and return to the pot.
  3. Add 4 tablespoons of the butter and the milk.
  4. Mash until fairly smooth.
  5. Preheat your oven to 375 degrees. Lightly grease a deep casserole dish (should be able to hold about 8 cups) with 1 tablespoon of butter. Sprinkle the inside with 1/3 cup of the breadcrumbs.
  6. In a skillet, melt 1 tablespoon of butter over medium heat.
  7. Sauté the onion until starting to soften, about 5 minutes.
  8. Mix the onions, salt, pepper, garlic powder, and nutmeg into the mashed mixture.
  9. In medium bowl, combine the eggs with the cream. Mix into the mashed mixture.
  10. Mix in 1/2 cup of the Parmesan and all of the chives.
  11. Spread the mash mixture in your prepared casserole dish.
  12. In a small bowl, combine the remaining 2 tablespoons of butter (melted), with the remaining 1/2 cup of Parmesan and remaining 2/3 c of breadcrumbs.
  13. Spread the topping on the mash mixture and lightly season with pepper on top.
  14. Bake 30-40 minutes or until lightly golden.
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Beer Roasted Pork Shoulder

February 3, 2020

This will make your house smell sooooo good, and it is the perfect centerpiece for a celebration or special gathering. Try is with some Kasespaetzle.

201912225 Roasted Pork Shoulder 01

You will need:

  • 1 c chicken stock
  • 2 yellow onions, chopped
  • 3 lb boneless pork shoulder roast
  • 1 t salt
  • 1 t pepper
  • 1/2 t ground mustard powder
  • 1/4 t ground marjoram
  • 3 cloves garlic, minced
  • 1 t caraway seeds
  • 12 oz lager
  • 1 t cornstarch

Then you will…

  1. Preheat your oven to 375 degrees.
  2. Pour the chicken stock into the bottom of a roasting pan.
  3. Spread the onions on the bottom of the pan.
  4. Cut a diamond pattern into your pork roast on fat side.
  5. Rub with salt, pepper, mustard powder, marjoram, and the minced garlic.
  6. Place the fat side down in a roasting pan.
  7. Sprinkle with the caraway seeds on top of the roast.
  8. Roast for 1 hour and flip the roast so that the fat side is up.
  9. Increase your oven temperature to 425 degrees. Baste with the lager.
  10. Roast another 30-45 minutes, until the pork is 165 degrees in its thickest part.
  11. Allow the pork to rest for 15 minutes.
  12. Whisk the cornstarch into the bottom of the roasting pan until smooth.
  13. Bring it up to a simmer and allow to thicken slightly.
  14. Season with salt and pepper, if needed.
  15. Slice the pork and serve with the onion gravy.

201912225 Roasted Pork Shoulder 02

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Green Curry Noodle Soup

January 18, 2020

Our toddler is on a soup kick, and this is a great one! We usually roast the butternut squash on the weekend. Then this becomes a super quick and delicious weeknight dinner.

You will need:

  • 3 c butternut squash, peeled and cut into 3/4 inch cubes
  • 4 T olive oil, divided
  • 1/4 t salt
  • 1/2 t pepper
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 bell pepper of your color choice, chopped or sliced thinly
  • 4 oz green curry paste
  • 2 c stock (recommend vegetable)
  • 2 cans (15 oz each) coconut milk
  • 12 oz frozen chopped broccoli
  • Packaged, cooked udon noodles (ours were about 15 oz worth), prepped according to the directions
  • Small bunch scallions, trimmed and chopped
  • 1/4 c cilantro, chopped
  • 2 limes, zested and juiced

20191215 Curry Noodle Soup 03

Then you will…

  1. Preheat your oven to 375 degrees. Line a large, edged baking sheet with parchment paper or nonstick foil.
  2. Toss your squash with 2 tablespoons of the olive oil plus the salt and pepper.
  3. Spread on the baking sheet and roast about 15 minutes. You want it to be soft enough to eat but not so soft it falls apart.
  4. In a large soup pot or a high-sided nonstick skillet, heat the remaining 2 tablespoons of olive oil over medium heat.
  5. Add the onion and saute for 5 minutes.
  6. Mix in the garlic and bell pepper and saute for another 5 minutes.
  7. Stir in the curry paste until starting to be fragrant.
  8. Mix in the coconut milk, stock and broccoli. Bring to a simmer.
  9. Stir in the roasted squash, noodles, scallions, cilantro, lime zest and juice.
  10. Allow to simmer about 5 minutes before serving. Enjoy!
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Citrus Lime Chicken with Mango Salsa

August 5, 2019

20190717 Citrus Lime Chicken

This recipe is perfect for hot summer weather. The citrus is bright, and the mango salsa is juicy and fresh.

You will need:

  • 3/4 c orange juice
  • 5 limes, juiced and zested (4 in the marinade and 1 in the salsa)
  • 1/2 c olive oil
  • 1 T honey
  • 3 T low sodium soy sauce
  • 3 cloves garlic, minced
  • 2 t cumin, divided
  • 1/4 t salt
  • 1/2 t pepper
  • 1/2 c finely chopped cilantro
  • 2 lb chicken breast, cut into half thickness
  • 1 small mango
  • 1 ripe avocado
  • 1/2 red onion, finely chopped

Then you will…

  1. Prepare the marinade in a large bowl. Mix together the orange juice, juice and zest of 4 limes, olive oil, honey, soy sauce, garlic, 1 1/2 teaspoons of the cumin, salt, pepper and the cilantro.
  2. Place the chicken in a large sealable bag or storage container. Allow to marinate at least 2 hours or up to overnight.
  3. Preheat your oven to 425 degrees. Line a baking sheet with nonstick foil or parchment paper..
  4. Bake the chicken for 20 minutes or until internal temperature reaches 165.
  5. While the chicken bakes, make the salsa. Peel, core and chop the mango and the avocado. Mix them in a small bowl with the red onion, remaining lime (juice and zest), and the remaining 1/2 teaspoon of cumin.
  6. Serve the chicken topped with the mango salsa.
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Chili Lime Rubbed Steak

July 28, 2019

This is a simple wet rub that makes a delicious glaze when you sear the steak. It would also be wonderful with pork or chicken. Try them all!

20190721 Chile Steak 02

You will need:

  • 1 T brown sugar
  • 1 lime, juiced
  • 2 cloves garlic, minced
  • 1 1/2 t olive oil
  • 3 T chili powder
  • 1/2 t salt
  • 1/2 t pepper
  • Your favorite steaks

Then you will…

  1. Pulse together everything but the steak in a small food processor.
  2. Spread 1 to 2 teaspoons on each side of your steak. Allow to rest on the counter 10-15 minutes.
  3. Cook your steak your favorite way!
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Instant Pot Beef and Broccoli

May 18, 2019

We love using our Instant Pot, and this is fun new recipe for our rotation of family meals. I recommend using a decent quality steak with good marbling for an extra delicious dish.

20190505 Beef and Broccoli 02

You will need:

  • 2 T olive oil
  • 2 lbs steak, sliced into thin strips
  • 3 cloves garlic, minced
  • 1/2 t salt
  • 1 t ground pepper
  • 1/2 c low-sodium beef stock
  • 1/2 c low-sodium soy sauce
  • 4 T brown sugar
  • 4 T rice wine vinegar
  • 1 T sambal oelek or other chili sauce (optional)
  • 1 T corn starch
  • 12 oz frozen broccoli florets, defrosted

Then you will…

  1. Turn on the saute mode on your Instant Pot to medium heat and warm up the olive oil.
  2. Saute the steak strips with the garlic, salt and pepper until starting to brown, 3-5 minutes.
  3. In a small bowl, mix together the beef stock with the soy sauce, brown sugar, rice wine vinegar, and the sambal oelek.
  4. Stir the sauce into the steak mixture.
  5. Add the lid and close your Instant Pot. Cook for 10 minutes on high pressure.
  6. Allow the Instant Pot to rest for 5-10 minutes after done to begin releasing some of the pressure. Then manually release the rest.
  7. In a small bowl, combine several tablespoons of the broth with the cornstarch to make a slurry.
  8. Stir it back into the Instant Pot along with the broccoli.
  9. Turn the saute mode back on, allowing the sauce to thicken slightly while stirring. This should take about 5-10 minutes.
  10. Serve with rice.
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Apple and Bacon Wild Rice

January 8, 2019

This is a fun side dish full of bacon and apples (classic combination of sweet and salty!).

20181021 Autumn Rice

You will need:

  • 2 T olive oil
  • 1/2 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 c wild rice blend
  • 2 tart apples, peeled, cored  and chopped
  • 1 1/2 c apple cider
  • 1 c vegetable stock
  • 1/4 t salt
  • 1/4 t pepper
  • 2 T unsalted butter
  • 1/4 lb thick cut bacon, cooked and chopped

Then you will…

  1. In a large saucepan, heat the olive oil over medium heat.
  2. Add the onion and garlic and saute for 3 minutes.
  3. Mix in the rice and apples and saute for 2 minutes.
  4. Stir in the cider, stock, salt and pepper.
  5. Bring to a boil.
  6. Cover and reduce heat to a simmer.
  7. Allow to simmer until the rice is tender, about 15-20 minutes.
  8. Mix in the butter and bacon before serving.
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Sticky Asian Chicken Thighs

November 9, 2018

I have been playing with chicken thighs recently since they tend to be packed with flavor. We served these sticky chicken thighs with some steamed rice and roasted broccoli…all of which made phenomenal leftovers.

20180909 Sticky Asian Chicken 01

You will need:

  • 4 cloves garlic, minced
  • 2 inches fresh ginger, peeled and grated
  • 3 T hoisin sauce
  • 2 T low sodium soy sauce
  • 2 T honey
  • 2 T sesame oil
  • 1 1/2 t sambal oelek
  • 1/4 t salt
  • 1/4 t pepper
  • 2 lb boneless, skinless chicken thighs
  • 2 T olive oil

Then you will…

  1. In a small bowl, combine everything but the chicken. Mix well.
  2. Put the chicken in a gallon ziploc bag.
  3. Pour the sauce into the bag. Seal and toss to coat the chicken.
  4. Allow to marinate for at least 30 minutes.
  5. In a large nonstick skillet, heat the olive oil over medium heat.
  6. Add the chicken (hold onto the marinade for later) and pan fry for 6 minutes on one side.
  7. Flip and continue cooking another 4 minutes.
  8. Pour the marinade into the skillet and reduce the heat to medium-low.
  9. Continue cooking until the chicken is cooked through and the marinade is reduced to almost a glaze, about 5 minutes.
  10. Serve with rice and your favorite veggies.
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