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Tag: garlic (Page 7 of 11)

Cajun Flair Grilled Chicken Soup

November 5, 2006 / / 0 Comments

Recipe Source: Kip Alexandre’ Faulk

Prep/Cooking Time: 1 hour, 10 minutes

Ingredients:

1 large onion (diced)
2 cloves garlic (minced)
1 can Rotel tomatoes w/ Chiles (Mexican Syle if possible)
1 can diced tomatoes
1 can tomato sauce
1 package taco seasoning mix (I like Old El Paso)
1 can kidney beans (w/ liquid)
1 can pinto beans (w/ liquid)
1 cans or 2 black beans (w/ liquid)
1 can whole kernel corn
1 package Hidden Valley Ranch dry mix
4 ounces lime juice
1 can water
3 boneless chicken breasts
chili powder
salt
cayenne pepper

Directions:

Sautee’ diced onions over a medium heat for about 10 minutes (until wilted). Add 1 can of diced onions and 1 can Rotel tomatoes w/Chiles.

Allow these to cook for about a minute, constantly stirring to prevent sticking. Now add a can of tomato sauce (keep the can to use later to measure water). Allow this mixture to sit for a minute or so, and then add all of your other canned ingredients. Once all the canned ingredients are added, mix the taco seasoning mix and 1 cup of water inside the empty tomato sauce can. Pour this mixture into the pot.

Next, in a bowl, wisk the Hidden Valley Ranch dry mix into the lime juice (the mixture will probably have a few clumps in it; this is ok.)

Now add that mixture to the main pot as well and stir everything together.

In a skillet, or grill, grill 3 chicken breats until they are nearly cooked. *Do not cook them thoroughly as they will dry up and not absorb any liquid.* Next, cube the chicken breasts into 1/4 inch cubes. Add the chicken to the main pot and cook for one hour.

Enjoy!

Recommended Sides: This would go well with cornbread, or as a complement to any main entree’.

Chicken Wild Rice Casserole

November 5, 2006 / / 0 Comments

Recipe Source: Chris Reynolds / recipezaar.com

Prep/Cooking Time: 1½ hours 20 min prep

Ingredients:

2 tablespoons butter
1 large onion, diced
1 cup celery, diced
2 garlic cloves, minced
2 (10 1/2 ounce) cans chicken broth
1 1/2 cups wild rice, cooked
2 cups chicken breasts, cooked and diced
1 cup sour cream
1 cup cheddar cheese, shredded

Directions:

Cook wild rice in the chicken broth until liquid is absorbed. While rice is cooking, melt the butter in a pan and saute the onion, garlic, and celery until tender.

Mix rice with sour cream, soup, celery, onion, garlic, and chicken.

Pour chicken mixture into a 9×13″ baking dish and heat for 45 minutes to 1 hour.

Remove from oven and sprinkle with the cheese. Return to oven, if desired, for 5-10 minutes to melt the cheese.

Makes 10 servings.

Italian Meatballs

November 5, 2006 / / 0 Comments

Recipe Source: Jo Ann / allrecipes.com

Prep/Cooking Time: 5 Hrs 15 Min

Ingredients:

3 pounds lean ground beef
5 tablespoons ground oregano
5 tablespoons dried parsley, crushed
1 clove garlic, chopped
1 (1 ounce) package dry onion soup mix
2 cups Italian-style dry bread crumbs
3 (28 ounce) jars spaghetti sauce

Directions:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10×15 inch jelly-roll pan.

In a large mixing bowl, combine ground beef, oregano, parsley and garlic. Mix in onion soup mix and seasoned bread crumbs. Mix thoroughly.

Using a 1 ounce scoop, scoop and shape the meat mixture into balls. Place in the prepared pan and bake in a preheated oven for 1 hour or until meatballs are browned and cooked through.

In a large pot over high heat, bring the spaghetti sauce to a boil and add cooked meatballs. Reduce heat and simmer for 4 hours.

Bacon Cheddar Chive Muffins

November 5, 2006 / / 0 Comments

Recipe Source: Shelley Albeluhn / allrecipes.com

Prep/Cooking Time: 35 minutes

Ingredients:

6 slices bacon
2 cups all-purpose flour
1 1/2 tablespoons white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 teaspoons garlic powder
4 teaspoons dried chives
1/3 cup grated Parmesan cheese
1 cup shredded sharp Cheddar cheese
1 egg, beaten
1/2 cup milk
1/2 cup vegetable oil
1/2 cup condensed cream of mushroom soup

Directions:

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Meanwhile, preheat oven to 400 degrees F (200 degrees C) and lightly grease 12 muffin cups or use paper liners.

In a large bowl, combine flour, sugar, baking powder, salt, garlic powder, chives, Parmesan cheese, cheddar cheese and crumbled bacon.

In a separate bowl, combine egg, milk, cream of mushroom soup and vegetable oil. Stir this mixture into the flour mixture just until moistened. Spoon batter into the prepared muffin pans.

Bake in preheated oven for 20 minutes or until a toothpick inserted into a muffin comes out clean.

Lo Mein

November 4, 2006 / / 0 Comments

Recipe Source: cheapcooking.com

Ingredients:

1/2 pound spaghetti
3 Tbs oil
3 cloves garlic, minced
1 Tbs minced ginger
1 carrot, peeled and shredded or cut into matchsticks
2 cups bean sprouts (I actually used the canned ones)
1 red pepper, thinly sliced
1/3 cup tamari (aged soy sauce)

Directions:

Cook and drain the spaghetti.

Heat the oil. Cook the garlic, ginger, and carrot for a minute or so, stirring often. Add the bean sprouts and bell pepper. Cook another the 2-3 minutes, stirring often. Add the drained pasta and stir. Then mix in the tamari and mix well.

Jimmy’s Mexican Pizza

November 4, 2006 / / 0 Comments

Recipe Source: Jimmy Simian / allrecipes.com

Prep/Cooking Time: 45 minutes

Ingredients:

1/2 pound ground beef
1 medium onion, diced
1 clove garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon salt
1 (16 ounce) can refried beans
4 (10 inch) flour tortillas
1/2 cup salsa
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
2 green onions, chopped
2 roma (plum) tomatoes, diced
1/4 cup finely chopped jalapeno peppers
1/4 cup sour cream

Directions:

Preheat the oven to 350 degrees F (175 degrees C). Coat 2 pie plates with non-stick cooking spray.

Place beef, onion and garlic in a skillet over medium heat. Cook until beef is evenly browned. Drain off grease. Season the meat with chili powder, cumin, paprika, salt and pepper.

Lay one tortilla in each pie plate, and cover with a layer of refried beans. Spread half of the seasoned ground beef over each one, and then cover with a second tortilla. Bake for 10 minutes in the preheated oven.

Remove the plates from the oven, and let cool slightly. Spread half of the salsa over each top tortilla. Cover each pizza with half of the Cheddar and Monterey Jack cheeses. Place half of the tomatoes, half of the green onions, and half of the jalapeno slices onto each one.

Return the pizzas to the oven, and bake for 5 to 10 more minutes, until the cheese is melted. Remove from the oven, and let cool slightly before slicing each one into 4 pieces.

Angel Hair Pasta with Tomatoes

November 1, 2006 / / 0 Comments

Recipe Source: Culinard

Ingredients:

1 package dry Angel Hair Pasta (or thin spaghetti, fettuccini or pasta of choice)
1 large can (preferably Italian) Whole Tomatoes
5 cloves of fresh garlic
2 dried red chili peppers (or cayenne pepper to taste)
4 oz. of good quality Olive Oil, can be Extra Virgin
1 package of Fresh Basil leaves or 8-10 fresh basil leaves from farmers market
Kosher Salt and Freshly ground black pepper to Taste
Freshly grated Parmesan cheese to taste.

Directions:

Fill a large pot with water and season with a couple of pinches of salt. Bring to a boil, add pasta and cook till just tender. Drain and toss is with a little oil, and hold. In a Large sauté pan add olive oil and garlic clove and place over medium high heat. Cook the garlic till just golden brown and tender. Add chilis and lightly brown. Carefully add the tomatoes, using a wooden spoon to crush them in the pan. Allow this to simmer for 5 to 8 minutes, add pasta and mix or toss thoroughly. Add basil leaves, season with salt and pepper. Add Parmesan cheese over the top and serve.

Serves 4 to 6.

Mexican Steak With Chimichurri Sauce

July 18, 2006 / / 0 Comments

Recipe Source: recipezaar.com

Prep/Cooking Time: 1 hour 40 mins prep (includes 30 minutes of marinating)

Ingredients:

2 lbs boneless beef sirloin (1-1/2 inches thick)

Marinade or Sauce
2/3 cup olive oil
1/3 cup parsley, minced
1/3 cup cayenne pepper sauce
3 tablespoons lemon juice
1 tablespoon worcestershire sauce
2 teaspoons dried oregano leaves
4 garlic cloves, peeled & crushed

Directions:

Blend all marinade ingredients in a food processor.

Taste, and adjust seasonings if desired.

Score each side of the steaks 1/8 to 1/4-inch deep.

Reserving 2/3 cup marinade mixture as sauce, place steak in large resealable plastic bag with remaining marinade mixture.

Seal bag and marinate in refrigerator for at least 30 minutes.

Grill steak over hot coals (discarding marinade) 10 minutes per side for medium-rare or to desired doneness.

Let steak stand 5 minutes.

Slice steak diagonally.

Serve with reserved sauce mixture.

Makes 6-8 servings.

Grilled Asian Chicken

July 18, 2006 / / 0 Comments

Recipe Source: allrecipes.com

Prep/Cooking Time: Prep Time: 15 Minutes / Cook Time: 15 Minutes

Ingredients:

1/4 cup soy sauce
4 teaspoons sesame oil
2 tablespoons honey
3 slices fresh ginger root
2 cloves garlic, crushed
4 skinless, boneless chicken breast halves

Directions:

In a small microwave-safe bowl, combine the soy sauce, oil, honey, ginger root, and garlic. Heat in microwave on medium for 1 minute, then stir. Heat again for 30 seconds, watching closely to prevent boiling.

Place chicken breasts in a shallow dish. Pour soy sauce mixture over, and set aside to marinate for 15 minutes.

Preheat a grill for medium-high heat. Drain marinade from chicken into a small saucepan. Bring to a boil, and simmer over medium heat for 5 minutes. Set aside for basting.

Lightly oil the grill grate. Cook chicken on the prepared grill 6 to 8 minutes per side, or until juices run clear. Baste frequently with remaining marinade. Chicken will turn a beautiful golden brown.

Baked Tomatoes Oregano

June 14, 2006 / / 0 Comments

Recipe Source: Michele O’Sullivan / allrecipes.com

Prep/Cooking Time: Prep Time: 15 Minutes / Cook Time: 20 Minutes

Ingredients:

4 large ripe tomatoes, sliced 1/4 inch thick
1/8 cup grated Romano cheese
1/2 cup fresh bread crumbs
1 clove garlic, minced
2 sprigs fresh parsley, chopped
salt and pepper to taste
1/2 teaspoon dried oregano
1 tablespoon olive oil

Directions:

Preheat oven to 400 degrees F (200 degrees C). Coat a shallow baking dish with cooking spray.

Place tomato slices close together in prepared baking dish. Sprinkle with cheese, bread crumbs, garlic, parsley, salt, pepper, and oregano. Drizzle with olive oil.

Bake for 20 minutes in the preheated oven, or until cheese is lightly toasted.

Makes 4 servings.

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