Posts Tagged ‘garlic’

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Garlic Lime Vinaigrette

August 29, 2015

Tangy and not too sweet, the base for this dressing is rice wine vinegar. Rice wine is tart but also has a bit of sweetness to it, which  nicely compliments the addition of citrus. Many citrus based dressings call for additional sugar.I personally don’t think it’s necessary, least of all two entire tablespoons of it. This goes well on any type of salad, fruit or veggie.

1/4 C. rice vinegar
1/3 C. light oil, not olive- I used grapeseed
Juice and Zest from 2 limes
1 garlic clove, minced
pinch salt
a few grinds black pepper

Whisk all ingredients together and let the flavors combine at least two hours before serving.

MangoSalad2

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Baked Potato Fans

November 11, 2010

If you are a fan of baked potatoes, but want to kick up the taste without kicking up the calories you will love these.Fun to make, and a different and pretty presentation. A great way to get the kids to eat the vitamin rich skin, with no arguements.

  • 1 baked potato per person
  • 1 T. butter per potato

For two potatoes you will need the following amount of seasonings:

  • 1 T. paprika
  • 1 T. onion salt
  • 1 T. garlic salt with parsley
  • 1 T. dried dill

Make a horizontal slice in your potatoes,going about 2/3 down,DO NOT CUT ALL THE WAY THROUGH!!! You can lie a knife next to the potato to use as a guide.

Microwave about 5 minutes for 2 potatoes. Remove from oven and using a knife as a guide, continue to make horizontal slices across the potato about 1/4 inch wide,never cutting all the way through.

Wrap the bottom portion of the potato in foil.Butter the potato,making sure you open the slices gently allowing the butter to seep in.

Blend your seasonings and sprinkle on top,again making sure to get the seasonings in between the slices.

Bake in 350 degree over for 20-30 minutes for a large potato.

Remove from foil gently and fan out on the plate,here keeping a bone in rib eye company.  Nicely seasoned and no need for extra butter or sour cream. A fresh salad with a bit of blue cheese crumled on top would round this out nicely.

Mmmmmm!!!!

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Tomato Pie

November 5, 2010

This epitomizes the name sassy, savory and sweet! I created this recipe from a request made by someone craving a tomato pie that she could no longer get-due to the store closing. This is my adaptation from Liz’s description,and looking at a glut of recipes that just did not look like what she was asking for!!!  I am always up for a challenge and since this was meatless, hoped my daughter Micaela, the vegetarian would love it too. Tomato lover I am not, and I had to stop myself from having more. Micaela’s request for seconds means this is a keeper.

  • 14 plum tomatoes, sliced 1/4 inch or less,no thicker
  • 1 small can good tomato paste (I used a Hunt’s garlic basil paste,as that is what was on hand)
  • 1 T Italian seasoning
  • 1 t. garlic salt
  • 1 C. fresh basil leaves.chopped`
  • 1/2 C. crumbled blue cheese
  • 1  9″ pie crust,baked and ready to fill (can still be hot)

Using just a bit of olive oil or olive oil spray,lightly grease a cookie sheet and lay tomatoes in a single layer.Sprinkle liberally with italian seasonings.  Give them a few shakes of garlic salt, a little black pepper if you like,  and just a pinch of sugar to bring out the sweetness.

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Bake in a 250 degree oven for about 45 minutes. When they come out they should look like this. Less moisture,but not tomato chips!

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Turn the oven to 450 and bake your pie shell. How you do this is up to you.This was made with a Pillsbury refigerator pie shell that I baked for about 10 minutes. I’ve used the Jiffy boxes and I have made my own.For the convenience,these taste very good.As with any crust- just don’t handle it too much or it becomes tough instead of flakey.I didn’t wait for the crust to cool,and spread the paste evenly over the bottom. Paste has a sweetish tang to it,and tart was what Liz was looking for so I added nothing to it.

Layer chopped fresh basil and cheese over bottom,leaving about a tablespoon of each for the top.

Chop about 3/4 of the tomatoes and layer next. Finish using the rest of the slices. Top with reserved basil and blue cheese.

Bake in a 350 degree oven about 30 minutes,or until the cheese just begins to brown.

 

                         

A thin slice of this could be served as a first course. It is also filling enough to be a meal,perhaps with a creamy shrimp bisque.

 

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Back Door Chicken

November 4, 2010

After hearing about this chicken from so many people I decided to give it a shot myself. This is “my” name for it,but it’s also called Lemon Roasted Chicken,or as a few of my friends fondly call it “Up the Butt Chicken”. It’s simple.It”s moist.It tastes divine. Enjoy my version, in the back door!

  • 1 4-5 lb. roasting chicken
  • 2 medium sized lemons,room temperature
  • 8 cloves garlic,peeled (optional)
  • 3 T. Kosher salt
  • 2 T black pepper.
  • sprinkling of paprika for color
  • cooking twine for trussing

Preheat oven to 350 degrees.

Wash the chicken thoroughly in cold water, both inside and out.  Let the bird sit  a bit to let all the water drain out of it. Dry thoroughly INSIDE and OUT with  paper towels.

Sprinkle a generous amount of salt and black pepper inside the chicken, rubbing it with your fingers.Do the same on the outside.

Wash and dry the lemons. Soften each lemon by placing it on a counter and while pressing down,roll it back and forth on the counter.This pops the sacs inside, making it easier for the juices to release while cooking. Puncture the lemons all over using a sturdy round toothpick.
Place both lemons and garlic in the “back door” of the chicken.

Truss  your bird. Not too tight,or the chicken may rebel and explode all over the oven.Sprinkle lightly with paprika.

My bird had a short neck,so I secured that end with a toothpick.

Flip the bird over and get ready to roast! To save clean up, I elevate the chicken on two u-shaped pieces of foil.Taking a foot or so of foil, roll from the short end and form into a U. Make two.Points facing to make an oval,this makes a nice disposable rack so the bird has air circulating all around. Breast side down to start,it’s time to go into the oven for 30 minutes on the middle rack.

Remove from the oven and carefully turn breast side up. Roast additional 30 – 40 minutes depending on size.Rule of thumb is 20 minutes per pound. A 5 lb.chicken would roast roughly,an hour and forty minutes. This is slightly more than a bird with nothing up it’s butt,and slightly less than a bird stuffed with bread stuffing. When the timer rings,turn the temperature up to 400,and finish the browning which is about another 20 minutes.

Beautifully browned,ready to be carved and served with your favorite sides.Don’t waste those lovely lemony juices,spoon them over the chicken.

I served this with Not My Mother’s Potato Kugel and pea pods with sesame seeds.

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Heart Happy Alfredo

November 3, 2010

Alfredo is not just for fettucine anymore.I LOVE this sauce.Although I enjoy a nice red sauce from time to time,nothing gets my tastes buds going than a nice creamy white sauce.This is simple and versatile.The downside to Alfredos and other white sauces is the amount of butter and cream used- fat city.No more! Tonight I am serving it over mini  four cheese raviolis and vegetables.The possibilities are endless.

Note:The measurements given will make 2  cups . The amounts pictured are a double recipe. This will keep about 5 days in the fridge.It can go over so many things that I usually make a little extra.That makes another meal a few days later, all the quicker to toss together. Who doesn’t need to save some time!
The Sauce

  • 1 C. milk (I use 2%-if you want you can use a higher content fat- but why?!?)
  • 1 C. small curd lowfat or non fat cottage cheese
  • 2 T. Flour
  • 3 T. chopped sweet onion (approx. half a large onion)
  • 1/2 -2/3  C. grated fresh Parmesaen (no green can please)
  • 1 large clove garlic
  • 1/2 t. salt
  • 1/2 t. pepper

Put all ingredients into a blender and puree until creamy,about 4 minutes.Mixture will still be liquidy at this time.Transfer to a micro safe bowl (I put it back into the 4 C. Pyrex that  I measured the milk into-less clean-up)Heat  in the microwave 5 minutes on high and stir.Heat another 5 minutes.Sauce should be thick enough to nicely coat a spoon.Test for seasoning at this time too.If needed add a bit more salt or garlic salt.

This is what your thickened creamy Alfredo will look like.(Remember this is a double recipe).
Rich and satisfying without the guilt of a heart attack on a plate!