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How to Crush Garlic

How to Crush Garlic

If you’ve never done it before, it might seem like a difficult process. But you can learn how to crush garlic like a pro. And use it a lot, because garlic is worth it, thanks to its health benefits and to the way it seems to transform any dish it touches. I have a crush

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chicken breast with heavy cream, garlic, and ginger sauce

Chicken Breast With Heavy Cream, Garlic, and Ginger Sauce

This dish is special thanks to its sauce, which perfectly helps the fried, then roasted chicken breast shine on the plate. Cook garlic and ginger in oil, add chicken stock, lemon juice, and heavy cream to make the sauce. You can serve this saucy chicken rice on the side.

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Ingredients Needed for Chicken Breast With Heavy Cream, Garlic, and Ginger Sauce


For the chicken breast:

1 tablespoon vegetable oil
10 ounces of chicken breast
salt

For the heavy cream sauce:

1 tablespoon vegetable oil
2 garlic cloves, crushed
1 teaspoon ginger, shredded
½ cup chicken stock
1 tablespoon lemon juice
½ cup heavy cream
salt
1 cup cooked rice (optional)

How to Make Chicken Breast With Heavy Cream, Garlic, and Ginger Sauce

  1. For the chicken breast:
    Heat the oil in a skillet over medium heat, then cook the chicken breast on both sides until golden brown. Season with salt, in the process. Remove from heat and set aside.
  2. For the heavy cream sauce:
    Heat the vegetable oil in a skillet over low heat, add the garlic and cook it until tender. Add the ginger and stir, then continue with the chicken stock, lemon juice, heavy cream, and season with salt. Cook, stir and bring it to a boil. Remove from heat.
  3. Add the cooked chicken breast to a 5×10 inches (13×25 cm) baking dish, pour the heavy cream sauce over it, and roast for 30 minutes at 360⁰F/180⁰C.
  4. Serve the meat with heavy cream sauce, garnished with cooked rice.
Garlic Roasted Chicken Thighs with Veggies

Garlic Roasted Chicken Thighs With Veggies

We think chicken and potatoes is a delicious combo, one that just never gets old. All you need to do is lay everything in a baking dish, and season with a bit of garlic, olive oil, and oregano for a better flavor. The chicken will be succulent, juicy, and potato will be full of flavor.

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Ingredients Needed for Garlic Roasted Chicken Thighs With Veggies

4 chicken thighs
salt
pepper
10 ounces of potato, small-sized
3 small red onions, sliced
4 carrots, thinly sliced
2 garlic cloves
1 teaspoon olive oil
1 teaspoon dried oregano

How to Make Garlic Roasted Chicken Thighs With Veggies

  1. Preheat the oven to 440°F/220°C.
  2. Lay the chicken thighs on a wooden board and season them with salt and pepper.
  3. Lay the potatoes, red onions, and carrots on the bottom of a rectangular baking dish, fully covering the bottom. Lay the chicken on top.
  4. Add the garlic and drizzle a small bit of olive oil. Season with oregano.
  5. Slide the tray into the oven and cook it for the next 45 minutes.
olive oil and garlic focaccia

Olive Oil and Garlic Focaccia

When making focaccia, the process is quite similar to making pizza crust. Only you don’t have to worry about toppings. So, for the crust, just bake a dough made with flour, yeast, olive oil, water, and salt. If you want, you can also include 2 onions in the equation. As a final step, coat the crusts with the mixture of garlic, olive oil, salt, and rosemary.

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Ingredients Needed for Olive Oil and Garlic Focaccia


For the focaccia crust:

2 pounds of flour
1 tablespoon salt
1 teaspoon active dry yeast
¼ cup olive oil
½ cup water
2 onions
2 tablespoons of vegetable oil

For the olive oil-garlic mixture:

3 garlic cloves
¼ cup olive oil
1 rosemary sprig
salt

How to Make Olive Oil and Garlic Focaccia

  1. For the focaccia crust:
    Add the flour, salt, active dry yeast, olive oil, and water to the dough mixer bowl. Mix until you have a dough.
  2. Spread some flour on the work surface, knead the dough a little, then form it into a lump.
  3. Sprinkle some vegetable oil into a bigger bowl and spread it using the hand. Put the dough lump into the bowl, cover with a kitchen towel and let it rise for 30 minutes.
  4. Again, spread some flour on the work surface, knead the dough a little and form it into a loaf. Cut the loaf into 5 pieces using a plastic knife.
  5. For now, we’ll only use 2 pieces. Wrap the others in plastic wrap. The dough will keep in the refrigerator for up to one week.
  6. Spread some flour on the work surface, flatten the 2 pieces of dough forming them into pizza/focaccia crusts. Poke holes in them.
  7. Cut the onions in such a way so that they resemble water-lilies. Place them in the middle of the crust dough pieces.
  8. Place them on a baking tray, sprinkle some vegetable oil over them, and bake them for 40 minutes at 400⁰F/200⁰C.
  9. For the olive oil-garlic mixture:
    Add the garlic cloves, after you poked some holes in them, the olive oil, rosemary sprig, and some salt to a smaller bowl. Mix.
  10. After the focaccia crusts are done, coat them with the olive oil mixture using a kitchen brush.
Roasted Garlic and Rosemary Rainbow Carrots

Roasted Garlic and Rosemary Rainbow Carrots

Rainbow carrots are amazing to look at, and they’re also full of health benefits. The best fact is that each colored carrot supports a different array of benefits, just make a quick search and find out. You can serve them roasted in the oven, spiced with some rosemary and garlic.

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Ingredients Needed for Roasted Garlic and Rosemary Rainbow Carrots

10 ounces of rainbow carrots
2 small potatoes, thinly sliced
1 garlic head, halved
6 rosemary sprigs
2 teaspoons of vegetable oil
salt

How to Make Roasted Garlic and Rosemary Rainbow Carrots

  1. Preheat the oven to 440°F/220°C.
  2. Line a baking tray with parchment paper.
  3. Lay the carrots evenly on the tray. Add the potato slices, garlic, and rosemary between the carrots.
  4. Drizzle some vegetable oil and season with salt.
  5. Slide the tray into the oven for the next 15-25 minutes.
Garlic, Butter and White Wine Shrimp

Garlic, Butter and White Wine Shrimp

Shrimp is very easy to prepare, so it doesn’t take more than 15 minutes to wrap up a delicious meal for two. The shrimp gets cooked in both butter and olive oil, and then is infused with garlic and chili flakes. The sauce calls for some white wine, lemon juice, and fresh parsley.

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Ingredients Needed for Garlic, Butter and White Wine Shrimp

1 tablespoon butter
1 tablespoon olive oil
1 pound shrimp
salt
pepper
3 garlic cloves, crushed
1 teaspoon chili flakes
¼ cup white wine
2 tablespoons of lemon juice
1 tablespoon fresh parsley
fresh parsley for garnishing
lemon wedges for garnishing

How to Make Garlic, Butter and White Wine Shrimp

  1. Start melting the butter in a skillet over low heat, also adding the olive oil in the process.
  2. Add the shrimp, some salt, the garlic, and chili flakes. Cook and stir for 5-7 minutes or until the shrimp turn pink.
  3. Remove the shrimp from the skillet, but stir in the white wine, lemon juice, fresh parsley, some salt, and pepper. Simmer for 5 minutes or until reduces by half.
  4. Serve the shrimp drizzled with the sauce and garnished with lemon wedges and fresh parsley.
lemon and garlic roast chicken

Lemon and Garlic Roast Chicken

Our stuffed chicken gets roasted twice. The first time after we filled it with garlic, rosemary, lemon, and onion. The second time when broccoli comes into the equation. And we’ve paired the bird with a puree mainly made from sweet potatoes and cream cheese.

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Ingredients Needed for Lemon and Garlic Roast Chicken

1 whole chicken
4 garlic cloves
1 tablespoon olive oil
1 teaspoon salt
2 fresh rosemary sprigs
1 lemon, sliced
½ onion
water
2 small sweet potatoes, sliced
salt
0.5 broccoli head
lemon juice
1 teaspoon vegetable oil
pepper
chives
3 tablespoons of cream cheese

How to Make Lemon and Garlic Roast Chicken

  1. Place the chicken on a baking tray, rub it well with garlic – use one or two garlic clove halves.
  2. Drizzle it with oil and sprinkle salt on it.
  3. Stuff it with the garlic, fresh rosemary sprigs, lemon, and onion.
  4. Truss it with string to prevent the stuffing from escaping.
  5. Roast the chicken for 45 minutes at 400⁰ F/200⁰ C.
  6. Fill a bigger saucepan halfway with water and heat it over low heat.
  7. Add the sweet potato and some salt and bring to a boil. Set aside.
  8. After the chicken is done, remove it from the oven and add 1/2 cup of water in the baking tray, place the broccoli florets around the roasted chicken and drizzle it with some lemon juice.
  9. Roast for another 15 minutes at 400⁰ F/200⁰ C.
  10. Add the sweet potato, some salt and pepper, vegetable oil, chives, and cream cheese in a blender. Blend until smooth.
  11. Serve the chicken together with some sweet potato mash and broccoli.
Chicken and Eggplant Platter with Garlic Mayonnaise Sauce

Chicken and Eggplant Platter With Garlic Mayonnaise Sauce

Why don’t we try a simple platter with roasted veggies and pan-fried chicken breast? Score the pulp of the halved eggplant with a crisscross pattern. This way, after roasting, you’ll get a delicious combination between crisp and soft-textured goodness. You can use the creamy sauce as a dip or add it over the goodies on the platter.

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Ingredients Needed for Chicken and Eggplant Platter With Garlic Mayonnaise Sauce


For the veggies:

1 eggplant, halved lengthwise
2 medium tomatoes, halved
2 tablespoons of olive oil

For the sauce:

⅓ cup mayonnaise
1 tablespoon olive oil
2 garlic cloves, crushed
salt
pepper
1 tablespoon lime juice

For the chicken breast:

2 teaspoons of vegetable oil
10 ounces of chicken breast
salt
pepper
1 spring onion, chopped (for garnishing)

How to Make Chicken and Eggplant Platter With Garlic Mayonnaise Sauce

  1. For the veggies:

    Line a baking tray with parchment paper. Cut a deeper crosshatch pattern into the pulp of each eggplant half, then place them on the baking tray. Add the tomato halves, too.

  2. Drizzle everything with olive oil, then roast for 40 minutes at 360⁰F/180⁰C.
  3. For the sauce:

    Add the ingredients for the sauce to a small bowl, season with salt and pepper, and mix until smooth. Set aside.

  4. For the chicken breast:

    Heat the vegetable oil in a skillet over medium heat. Place the two chicken breast halves in it and season with salt and pepper.

  5. Cook on both sides until golden brown. Remove from heat.
  6. Assembling the platter:

    Place the cooked tomatoes on the work surface and grind them using a knife.

  7. Place the cooked eggplant halves, chicken breast, and the mayo sauce bowl on a serving platter. Artfully add the ground tomatoes and garnish them with chopped spring onion.

Garlic and Rosemary Roasted Potatoes

A perfect side for just about any meal, garlic and rosemary roasted potatoes do have a very distinct flavor. Cooking them in the oven helps release the strong flavors of garlic and rosemary, creating an irresistible smell, that could make just about anyone hungry!

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Ingredients Needed for Garlic and Rosemary Roasted Potatoes

6 potatoes
3 garlic cloves, crushed
2 rosemary sprigs, chopped
½ lemon
2 tablespoons of olive oil
salt
pepper

How to Make Garlic and Rosemary Roasted Potatoes

  1. Preheat the oven to 360°F/180°C.
  2. Slice the potatoes in small quarters.
  3. Squeeze the juice out of the lemon and add it in a small bowl. Add 1 tablespoon of olive oil and crushed garlic. Mix.
  4. Line a baking tray with parchment paper, and place the potatoes on it.
  5. Pour the remaining olive oil over the potatoes. Add the chopped rosemary sprigs, some salt, pepper, the garlic mixture, and lemon juice.
  6. Slide the tray into the oven for the next 40 minutes!

One-Skillet Fried Chicken and Garlic Tortellini

You know that weird moment after you just did the dishes, when cooking a single meal can leave you with even more dishes than before? Well, you won’t have to go through it this time. This one skillet dish will make the cleaning up afterwards so much simpler. Pair the pan-fried chicken with the meat tortellini and then enjoy the time you’ve saved!

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Ingredients Needed for One-Skillet Fried Chicken and Garlic Tortellini

5 ounces of chicken breast
½ cup flour
salt
pepper
parsley
vegetable oil for frying
2 ounces of sun-dried tomato es, in vegetable oil, chopped
1 walnut
4 lettuces leaves, chopped
3.5 ounces of meat tortellini, cooked
2 garlic cloves
2 tablespoons of heavy cream
1 ounce - parmesan
5 basil leaves

How to Make One-Skillet Fried Chicken and Garlic Tortellini

  1. Season the two fillets of chicken breast with salt, pepper, and dried parsley, then coat them with flour.
  2. Heat the vegetable oil in a skillet and lay the chicken pieces in it. Fry it for 7-8 minutes on each side. When ready, remove them on a paper towel, to absorb the excess fat.
  3. Take another skillet and heat 1 tablespoon of vegetable oil.
  4. Add the sun-dried tomatoes and walnuts. Stir to roast them a little.
  5. Add the lettuce leaves and salt, stir and cook for 1 minute.
  6. Add the cooked meat tortellini, then crush the garlic and add it to the skillet. Stir and cook for 1 minute.
  7. Add the heavy cream and stir again.
  8. Add the fried chicken, then grate some parmesan and add the basil.
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