Posts Tagged ‘garlic’
Oven-fried chicken with prosciutto, arugula and a guiltless pesto-asiago cream sauce aka a lighter version of the popular dish “Chicken Bellagio”.
Yesterday’s interview for an adjunct teaching position went very well. In fact they were quite impressed with me! The down-side is that they may only have one class for me to teach in the upcoming term (which translates to a small paycheck). But they might have more next term which starts in December, so getting my foot in the door now could pay off. I have lots to think about and if you know me at all you are aware of my very pensive mind. Which is a nice way of saying I think too darn much, especially when it involved life decisions.
In an effort to not over-think things let’s soothe the mind, body, and soul with some comfort food that’s been lightened up. I first had Chicken Bellagio at an Italian restaurant in Rochester, NY but apparently it is also a very popular dish at the Cheesecake Factory. Either way, after experiencing it I decided I needed to make a homemade version that is slightly healthier. The chicken is oven-fried and served over whole wheat pasta tossed in a light pesto-asiago cream sauce with prosciutto. Top it off with some fresh arugula and it’s a sight for sore eyes!
One year ago: Jalapeno Cheddar Chicken Burgers with Guacamole
Sweet, spreadable black garlic is the star of this pizza. The whole wheat thin crust is also topped with fresh mozzarella, prosciutto, cherry tomatoes and baby arugula.
I should be in Memphis today. Weezer is performing at Snowden Grove tonight and a few months ago I swore I would find a way to get there but as time ticked away I realized it was not fiscally responsible to buy tickets for a band I’ve already seen 3 times – even if it’s been over 7 years since I last saw them. Of course that’s not all, there’s also a Dishcrawl event in Memphis today for bacon lovers. To compensate you might find me jamming out to Weezer all day while eating bacon.
While this pizza does not have bacon, it does have prosciutto which is basically fancy bacon. It also has a bunch of other fancy things such as fresh mozzarella, arugula and black garlic. What the heck is black garlic? It is caramelized garlic which is the result of being heated at a low temperature for about 40 days. So yea you can make it yourself if you feel like leaving a hot plate/slow cooker on for 40 days straight or you can just buy some like it did (I found it at Jungle Jim’s in Cincinnati, OH). It has the spreadable consistency of roasted garlic but a sweeter flavor. In other words you’ll want to spread it on everything like butter.
One year ago: Blue Moo Cookie Dough Ice Cream
Summer cooking is made easy with your slow cooker – it’s not just for cold weather. This chicken and broccoli sauce is great on top of your favorite pasta.
Yesterday I was sucked into the gloriousness that is McKay’s used books. Not only do they have an expansive selection of books to rival any of the larger chain bookstores, but there was an entire aisle of cookbooks. Unfortunately I was only there for a short stop before heading off to the movies and didn’t have enough time to fully commit to the search but you better believe I will be going back sometime this week to take over that aisle. There are all kinds from the latest cookbooks to those gems with contributed recipes which were made for bake sales, fundraisers, etc. I cannot wait to see what I find!
In truth however, I bookmark so many recipes daily from my fellow food bloggers that I really should not be thinking about buying cookbooks, used or not. There are simply not enough meals in the day for how many recipes I want to try. I expressed this problem to Joanne (Eats Well With Others) and decided that somehow we all need to get together, cook two recipes we’ve been dying to try, and then have a fat-kid field day. What I would give to live closer to make that happen. Guess I could always venture back up to the NYC area again. Or maybe Kita (Pass the Sushi) and I could convince everyone to venture to Seattle with us to visit Peabody (Culinary Concoctions by Peabody) and all the root beer deliciousness that awaits.
But back to all the food I want to cook. This is one such recipe that I have been wanting to make and the best part is that it doesn’t take any time at all to prepare because your slow cooker does all the work and doesn’t heat up your house. Well okay you have to steam the broccoli and cook the pasta but the hard parts are taken care of, giving you more time to focus on whatever else. Like daydreaming about foodie-travels.
One year ago: Cherry Vanilla Almond Overnight Oatmeal
Slow cookers are great for the spring and summer too. Add your favorite cut of beef and transform it into tender, shredded beef for tacos.
Over the weekend I took a trip into the Smoky Mountains with some friends in an attempt to see the synchronous lightning bugs (aka lightning bug mating season). Although the cabin in which we stayed had a great view of the mountains and a hot tub, sadly there were no more lightning bugs to be seen than anywhere else in east TN. We may have been too high up or not near a big enough clearing but either way we still had a great time. I hope to return to the supposed best location for the viewing of this display later this week with my parents. I’ll try to snag a good photo or video to share, although I am certain there are plenty already on the internet if you search on Google.
As for these tacos, throw some seasoned beef into your slow cooker and then take a hike. Seriously, go walk around in nature (or at least down around your neighborhood) for a few hours and then come home to some awesome tacos served with your favorite toppings. At least that’s what I did and I certainly enjoyed myself. As an added benefit, cooking in the slow cooker does not heat up your house as much as your oven does therefore reducing your bill for central air.
One year ago: S’mores Jar Cake for One
If you love gyros then you need to make this gyro salad. It’s a Greek salad topped with grilled chicken, homemade pita croutons, and tzatziki dressing.
I do not repeat recipes often but when I do I typically change them up slightly. Today is one such example, where I deconstructed the recipe for my chicken gyros into a salad. Gyro-seasoned chicken is grilled to perfection and served over a Greek salad topped with homemade pita croutons and tzatziki dressing. The grilled chicken could easily be enjoyed by itself as it is tender, juicy, flavorful, etc… but the remaining components work to further enhance the experience. Although this recipe has quite a ridiculously long ingredient list do not be discouraged because it is relatively simple to throw together. Toss the chicken in the marinade, whisk together the dressing, toast the croutons (or use store-bought), chop up the salad and then grill the chicken. That’s only 5 steps and the longest task is marinading the chicken, which is inactive time.
One year ago: Funfetti Macarons
This dish is a garlic lover’s dream. Mini gnocchi (gnocchetti) and asparagus are tossed in a garlic-gorgonzola cream sauce made with enough garlic to keep the vampires away.
Today is National Garlic day and to celebrate I joined up with a bunch of other food bloggers to share recipes that predominantly feature this beloved food enhancer. There’s even a stellar giveaway to go along with it!
When thinking of what to make for the occasion, I immediately thought of a garlic restaurant in San Francisco at which I once ate, which takes pride in how much garlic they use every day. We had garlic seeping out of our pores afterwards and I relished in it, refusing gum afterwards. This pasta dish is my recreation of what I ordered – mini gnocchi (gnocchetti) and asparagus tossed in a garlicky-gorgonzola cream sauce. I used 8 cloves of garlic (which amounted to 1/4 cup minced) in the sauce. In other words, this is not for the faint of heart when it comes to garlic.
Check out all the other garlicky goodness happening today:
- Black Garlic Chocolate Chunk Ice Cream from girlichef
- Caesar Tartlets with Sweet Garlic Butter Crusts from Karen’s Kitchen Stories
- Easy Garlic Infused Olive Oil from MarocMama
- Garlic and Herb Lamb Chops from Healthy. Delicious.
- Garlic Bread from My Catholic Kitchen
- Garlic Dill Roasted Potato Wedges from From Gate to Plate
- Garlic Fried Rice from Crazy Foodie Stunts
- Garlic Soup with Cheese & Garlic Olive Crunch Bread from The Not So Cheesy Kitchen
- Garlic Trifecta with Quinoa Pasta and Spinach from Peaceful Cooking
- Gnocchetti with Asparagus and Garlic-Gorgonzola Sauce from The Spiffy Cookie
- Heart Healthy Roasted Garlic Chicken Recipe from It’s Yummi!
- Roasted Garlic Butter from Basic N Delicious
- Roasted Garlic Chicken Pizza Pockets from Cindy’s Recipes and Writings
- Slow-Roasted Lamb with 40 Cloves of Garlic from Food Lust People Love
- Vampire Garlic Dip from Kudos Kitchen By Renee
One year ago: Strawberry, Mango, and Yogurt Smoothie
Two years ago: More Fudge Less Pudge Brownies
Per the request of my parents I have been cooking healthier meals. The only problem is that they eat about half as much as I do resulting in me feeling like a little piggy. Regardless, I guarantee I am still eating less than I normally did when I was on my own. I know this because I’ve been getting a lot of headaches, which is typical for when I am not eating enough. Sherrill has reminded me on more than one occasion to eat lunch. If any of my former labmates are reading this they will be shocked because I was nearly always the first one to initiate the “Lunch?” conversation. It’s hard to remember to eat when you’re the only one participating!
But yes, healthier meals are going to be spread across this blog on a more regular basis. I actually made this recipe before the meatloaf cupcakes. They were so darn cute I couldn’t wait to post them. These meatballs also deserve your attention, being made with not only ground turkey but also quinoa in case you were short on your protein intake for the day. These meatballs are great served over pasta, but would also make for a great appetizer.
On an unrelated note, if you didn’t watch the Olympics finale for mens snowboarding halfpipe then don’t read any further. Jump to the recipe and ignore all this. All I have to say is – holy crap Iouri. As for Shaun White and the rest of the USA team – there’s always 2018!
Did anyone happen to watch the OSU-Michigan and Alabama-Auburn games this weekend? Talk about intense! Rivalry games are always exciting but those two games kept me on the edge of my seat the entire time. Not only did we just barely hold off Michigan to win in the last minute, but Auburn took over Alabama with only 1 second! Guess who’s ranked #2 in the country now!? I’ll give you a hint – I am currently investigating tickets for the National Championship Game. Eeee!!! I am trying not to get ahead of myself as we still have to tackle Michigan State for the Conference Championship this weekend. Excited!! But I digress…
I rarely whip up homemade bread products but lately I’m a human bread machine. Outside of the normal occurrence of pizza dough, in the past few weeks I’ve made gluten-free corn bread muffins, peanut butter cinnamon rolls, Greek yogurt-rosemary rolls, and cranberry-walnut oat bread. Continuing this trend I made a loaf of Italian bread and even braided it so it looked fancy, then took it a step further and made garlic bread out of it. With a little bit of pesto mixed into the garlic mixture, it was as good as it gets. I failed to take a picture of the finished masterpiece, but trust you know what garlic bread looks like!
One year ago: White Chocolate Cranberry Shortbread Cookies
Two years ago: Cauliflower Pizza Crust
Pizza for One – most commonly found in the frozen food section at your grocery store but now you can make it at home almost as fast! This pizza dough doesn’t require any rise time or yeast which means you can whip up this little guy in the same amount of time that it takes your oven to preheat. Single-Serving-Sunday-win!
I rolled my dough out thinner than 1/4-inch because I tend to like thin-crust pizzas, so mine ended up being about 6-inches in diameter and therefore used a bit more toppings. In you don’t roll yours out as thin you may not need as much toppings but have fun with it! Maybe even make yourself a single serving calzone?
One year ago: Buckeye Rice Krispies Treats
It’s finally cooling down here in Memphis, which means it’s chili time! Normally when I crave chili I gravitate towards the beef version, but sometimes I like a little variety with chicken, known as white chili or in this case ghost chili for the upcoming spooky holiday.
I have shared a white chicken chili before and this recipe today is an adaptation from that. The updates included hominy, red bell pepper, Greek yogurt instead of sour cream, a cornbread topping and served with a chioptle creama. It’s also prepared in a large cast iron skillet so you can throw it in the oven in order to bake the cornbread right on top. Less dishes!
This chili was already a favorite of mine, but the addition of the cornbread topping won me over all over again. The sweetness from the cornbread perfectly balanced out the spiciness of the chili. I chose a boxed mix in order to cut down on prep time but you can use a boxed mix or your favorite cornbread recipe. Just make sure to not overfill the skillet when adding the raw batter, otherwise it will overflow as it bakes and expands.