garlic

Easy Garlic and Rosemary Chicken

Stolen from AllRecipes.com:

  • 2 skinless, boneless chicken breasts
  • 2 cloves garlic, chopped
  • 2 tablespoons dried rosemary
  • 1 tablespoon lemon juice
  • salt and pepper to taste

Preheat oven to 375 degrees F (190 degrees C). Cover the chicken breasts with garlic, then sprinkle with rosemary, lemon juice, and salt and pepper to taste. Place in a 9×13 inch baking dish and bake in the preheated oven for 25 minutes or until done and juices run clear (baking time will depend on the thickness of your chicken breasts).
Servings: 2

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Garlic-and-Herb Mashed Potatoes

From the kitchen of: Unknown.

  • 4 pounds (about 6) baking potatoes, peeled and quartered
  • 8 cloves garlic, peeled
  • 3 tablespoons unsalted butter
  • 3/4 cup milk or heavy cream, or a combination of both
  • Kosher salt and freshly ground white pepper to taste
  • 1/2 cup chopped parsley
  • 2 tablespoons chopped herbs (any combination basil, thyme, chervil or chives).

1. Place the potatoes and garlic in a large saucepan and cover them with cold, salted water. Place over high heat and bring to a boil. Lower the heat and simmer until the potatoes are tender when pierced with a fork, about 20 minutes. Drain.

2. While they are still warm, pass the potatoes and garlic through a ricer or mash with a potato masher. Return the potatoes to the pan and stir in the milk or cream and the butter. (Add more milk or cream if they seem too stiff.) Stir in the parsley and herbs. Season to taste with salt and pepper and serve.

Yield: 6 servings.

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Matt’s Garlic Cheese Biscuits (Like Red Lobster’s)

From the kitchen of: Matt Purcell.

  • 2 cups of Bisquick Mix
  • 2/3 cup of Milk
  • 1 cup shredded Cheddar Cheese (or substitute jalpeno, mozzarella, or swiss)
  • 1 teaspoon of Parsley Flakes
  • dash garlic

Heat Oven to 450 degrees. Grease cookie sheet. Mix all ingredients until soft dough forms; spoon and drop heaping tbsp of dough onto cookie sheet. Bake for 10 minutes until golden brown.

  • 1/2 teaspoon garlic
  • 1/2 stick margarine

Brush with butter and granulated garlic mixture over biscuits right out of the oven and serve hot!

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White Almond-Garlic Soup with Grapes

From the kitchen of: "The Great Garlic Book," by Chester Aaron, Ten Speed Press, 1997)

  • 1 3/4 cups (about 8 ounces) blanched, ground almonds
  • 3 slices white bread, crusts removed, diced
  • 10 cloves garlic, peeled
  • 6 cups milk
  • 2 teaspoons sherry vinegar
  • 2 cups extra-virgin olive oil
  • Kosher salt and freshly ground black pepper to taste
  • 36 white seedless grapes, halved, for garnish.

1. In a large bowl, combine the almonds, bread, garlic, milk and vinegar. Working in three batches, transfer about a third of the mixture to a blender and process until smooth. With the motor running, slowly pour in 2/3 cup of olive oil. Strain the soup through a fine mesh sieve into a bowl. Repeat process with the remaining mixture.

2. Season the soup to taste with salt and pepper and chill for several hours. Before serving, taste the soup; if it tastes too strongly of either garlic or vinegar, add a bit of water. Serve the soup garnished with grape halves. Yield: 6 servings.

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Garlic Chicken

From the kitchen of: Julia Green.

  • 3 tablespoons butter
  • 4 skinless, boneless chicken breast halves
  • 2 teaspoons garlic powder
  • 1 teaspoon seasoning salt
  • 1 teaspoon onion powder

Melt butter in a large skillet over medium high heat. Add chicken and sprinkle with garlic powder, seasoning salt and onion powder. Saute about 10 to 15 minutes on each side, or until chicken is cooked through and juices run clear.

"Sprinkle chicken breasts with garlic powder, onion powder and seasoning salt – then sautee and enjoy. Couldn’t be easier! Great recipe for quick and easy meal, even for the pickiest eater!"  Original recipe yield: 4 servings.

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