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Remember the Chicken with Garlic Cream Sauce I wrote about last week? Well I wasn’t done there. We needed a side dish and I had the garlic out already so, we got garlic vegetables!

This is a ridiculously easy dish to make. I make variations of it all the time because it is quick, and I can add some extra flavor to appease the large child living in my home who doesn’t like to eat his veggies. That would be my husband for any of you wondering.

First, cut any veggies you have in the house. That night we had onion, green peppers and zucchini. I went for the “chunk” size. Don’t dice or mince. You could use carrots, any variety of bell pepper, potatoes, squash, or whatever else you think sounds good. Spread your cut vegetables onto a pan.

In an incredibly small pot, I melted a stick of butter. You could use more or less if you like. I added 2 cloves of minced garlic and seasoned with salt and pepper.
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Once it is all mixed together, pour the mixture over the vegetables. I tossed everything just to make sure the butter sauce was distributed evenly. If you don’t want to melt the butter on the stove, you can get the same effect in the microwave.

prepped garlic veggies

You can see I used quite a bit of pepper.

Bake at 350 degrees for a few minutes. Watch the vegetables and pull out when they are done to your liking. You have options here. You can leave them in just long enough for them to warm, all the way to the point where your onions are starting to crisp.

Remove pan from oven, and serve. Our breath stunk for days after that meal but it was so worth it!

garlic veggies complete

Some variations. Sometimes I just drizzle with oil and season with salt and pepper instead of melting butter. Sometimes, I spray the pan with Pam and just sprinkle seasonings over the veggies and don’t even bother drizzling oil. Sometimes I use red pepper or Italian seasoning instead of garlic. I think you get the point. This is easy and can really be altered to your liking.

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Gimme lots of garlic.  I don’t care about the bad breath.  I don’t care if it stays with me for days.  GIVE ME GARLIC. 

I am a garlic addict and proud to admit it.  See, the trick is just to have your significant other eat as much garlic as you, and then they won’t notice these side effects.  Now your coworkers, well that is a different story.  Unless you plan to feed all of them too.  But that might be a bit much. 

I got home from work the other night and needed something easy.  So I went to the fridge to see what I had and suddenly this garlic meal was born.  And it was so good.  I’ll tell you about the main course today.  And then I will tell you about the super easy veggies later this week. 

I would also like to point out, that the sauce I use here is not very different from some other sauces I have made, you know, because they all have garlic and are creamy. But it just goes to show you can play with your ingredients and by altering just one thing, you end up with something great!   And I promise to make something without garlic soon!

So the chicken.  I defrosted 3 large chicken breast halves.  I put them into Ziploc bags and pounded them flat.  You don’t have to use the bags but they help control splatter.  Plastic wrap works well too.  I then cut them all in half so I had smaller pieces to work with but you don’t have to do this.  Next, I sprinkled flour, salt and pepper on both sides.  You could choose to dredge them chicken in flour if you prefer but I went with the sprinkle method instead. 

prepped chicken

Next, put the chicken into a hot skillet.  I let the skillet heat up with some oil on high then reduced the heat to medium high when I started cooking.  If you think the cooking will take a while, lower the heat even further so the outside doesn’t burn.  Another option would be to brown the outsides for a few minutes then to move the chicken into the oven to finish cooking.  Cook both sides for about 5 minutes.  Make sure it cooked all the way through.  The flatter your chicken is, the quicker it will cook. 

browned chicken

Remove the chicken from the heat.  Then, in the same pan, reduce heat to medium and melt a stick of butter.  I want to point out here that I did not ever say this meal was low-cal.  Add some onion finely chopped.  1/4 cup maybe?  And of course, GARLIC.  I used 3 cloves.  You can add as much or as little as you like of both the onion and the garlic.  Now that the onions are starting to brown in the melted butter, add a quarter brick of cream cheese.  Give it a real good stir.  Make sure you get all of the browned pieces from the chicken cooking, and from the onions.  Make sure the cream cheese melts completely and gets evenly distributed. 

sauce

Then, you just spoon some of that garlic-y, buttery, cream cheesy, onion-y goodness on top of your chicken.  And devour it. And then brush your teeth and use some mouth wash!

Garlic Chicken, complete

Chicken with Garlic Cream Sauce

Total Prep (and cook time) Approx 35-40 minutes

3 chicken breast halves
flour – approx 1/2 cup
salt and pepper to taste
1/4 cup onion
1 stick of butter
3 garlic cloves minced
1/4 brick of bream cheese (2 oz)

Pound chicken flat.  Season with salt and pepper then coat chicken with flour.  Brown chicken on skillet, cooking approximately 5 minutes on each side over medium high heat or until chicken is completely cooked.  Adjust heat as necessary to prevent burning.  Remove from heat.

In same skillet, melt 1/2 stick of better.  Add onion and garlic.  Allow onion to soften.  Add cream cheese and stir thoroughly.  Spoon sauce over chicken and serve.

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