Showing posts with label garlic. Show all posts
Creamy Spinach and Spaghetti!!!
Ingredients:
8 oz. cream cheese
9 oz. package frozen creamed spinach
½ cup milk
1 cup chicken broth
5 cloves garlic
2 oz. can anchovies in olive oil
Juice of ½ lemon
¼ cup wine
Red pepper flakes
Olive oil
1 lb. of your favorite spaghetti
Thaw the creamed spinach.
In a food processor place the spinach, milk, garlic cloves and cream cheese. Process this until smooth and creamy.
Place a drizzle of olive oil in a semi deep pan and gently heat.
Next place the anchovies with the oil and lemon juice in the food processor and process until smooth. Add this mixture to the pan and continue to heat gently.
Add the chicken broth, wine and red pepper flakes; continue to gently heat on low.
Prepare the spaghetti as directed.
Place the spaghetti in a serving platter and top with a drizzle of olive oil and more red pepper flakes. Add the creamy spinach sauce and gently toss.
This is a gourmet taste without the gourmet price!!
With Love,
Catherine
xo
Potato Leek Soup!!!
Ingredients:
5 lbs. potatoes – peeled and sliced
2 large leeks – cleaned and chopped
15 cloves of garlic – chopped
1 large onion – sliced
Healthy handful of Italian parsley - chopped
12 cups of chicken broth
Juice of 1 lemon
Dashes of salt
Dashes of black pepper
Olive oil
Heat a large soup pot with a drizzle of olive oil. Add the sliced potatoes, leeks, onions, and garlic. Sauté until the onions are soft. Add the parsley and chicken broth and simmer on low until the potatoes are soft. Add the salt and pepper.
Using a potato masher gently and carefully mash the soup.
Just before serving add the lemon juice and stir.
This soup is hearty and delicious.
With Love,
Catherine
xo
Grilled Mushroom Soup with Garlic Bread Crumbs!!!
Ingredients:
2 quarts button mushrooms – sliced
2 bunches scallions – chopped
3 stalks celery – sliced
3 cloves garlic – chopped
4 cups chicken broth
1 cup milk
1 tsp. butter
Drizzle of olive oil
Garlic Bread Crumbs:
1 cup homemade bread crumbs or Italian style bread crumbs
2 large cloves of garlic – chopped
1 tsp. lemon juice
Grated Romano cheese
1 tsp. butter
Drizzle of olive oil
For the Soup:
Heat a griddle and place the sliced mushrooms on the griddle. Drizzle a little olive oil over the mushrooms and let grill to a beautiful golden color.
Heat a soup pot with the tsp. of butter and a drizzle of olive oil. Add the scallions, celery, garlic and grilled mushrooms. Sauté for a minute or two and add the chicken broth. Bring the soup to a low simmer, turn off the heat and add the milk and cover.
Garlic Bread Crumbs:
Heat a small frying pan with the butter and a drizzle of olive oil. Add the garlic and bread crumbs and sauté until the garlic get slightly golden. Add the lemon juice and grated Romano cheese and toss.
Serve with rice or noodles and top with the bread crumbs.
This soup is a nice warm up to the end of a day.
With Love,
Catherine
xo
Stuffed ~Three Herb Roasted Chicken
Ingredients:
7 ½ pound chicken
Stuffing:
Healthy handful of fresh basil - chopped
Healthy handful of fresh marjoram - chopped
Healthy handful of fresh sage - chopped
7 cloves of garlic – chopped
Dashes of sea salt
Dashes of fresh ground black pepper
Olive oil
Outer Rub for the Chicken:
Juice of 1 lime
Dashes of ground curry
Dashes of ground cumin
Dashes of fresh ground black pepper
Dashes of sea salt
¼ cup Olive oil
Preheat Oven 350 degrees:
Clean chicken inside and out and pat dry.
In a small bowl combine the chopped basil, marjoram, sage and garlic. Add the dashes of salt and pepper to taste and drizzle olive oil over the herbs and garlic.
Place the chicken in a baking pan and gently separate the skin from the meat. Push the garlic and herbs under the skin around the chicken breast and thighs.
For the Outer Rub:
In a small bowl combine the lime juice, curry, cumin, black pepper, sea salt and add olive oil. Rub this all over the chicken.
Place in oven for about 20 minutes per pound, until the juices run clear and the skin is a beautiful crisp golden color.
This chicken is delicious.
With Love,
Catherine
xo
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Pilgrim’s, one of the largest chicken producers in the country, would like to invite you to submit an original chicken recipe to our 22nd annual Winning Taste Recipe Contest. We have some fantastic prizes, including an all-inclusive 4-day spa package to Lake Austin Spa, which includes a cooking school “The Culinary Experience,” a KitchenAid Mixer, a Wusthof Knife Set, and a KitchenAid Blender. You can find the details of the contest and enter it here:http://winningtaste.pilgrims.com/. Please Like us on Facebook and share the page with your friends and ask them to enter the contest too. https://www.facebook.com/pilgrimschicken.
Coconut Chicken Strips with Peaches & Spinach!!
Ingredients:
3 lbs. of boneless chicken breast – sliced thin
1 ½ cups of flour
4 eggs – beaten with a fork
2 cups of instant potatoes
1 cup of shredded coconut
Vegetable oil
For the Sauce:
10 oz. package of frozen leaf spinach
5 peaches – peeled and sliced
3 cloves of garlic – sliced
1 Jalapeño – sliced with seeds
2 tablespoons of red wine vinegar
1 tsp of sugar
½ cup of milk plus 1 tsp of flour
1 tablespoon of butter
Drizzle of olive oil
Set a shallow bowl with the flour, the eggs and the instant potatoes with the coconut. Dip the sliced chicken first in the flour then the egg wash and finally in the instant potatoes and coconut.
Heat a large frying pan with about an inch of vegetable oil and place a few chicken strips in the pan. Do Not overcrowd the pan. Turn the chicken when it is golden on one side. Turn the chicken only once so that the coating does not stick to the pan.
Place the chicken on paper towels to absorb any excess oil.
For the Sauce:
Heat a frying pan with a drizzle of olive oil. Place the frozen spinach and garlic in the pan and let it sauté. When the spinach is thawed add the peaches and Jalapeño. Combine the vinegar with the sugar and add. Continue to simmer on low. Combine the milk with the flour, mix and then add to the pan. Add the butter. Simmer on low for a minute and remove from the heat.
This dish is easy and something different for a change.
With Love,
Catherine
xo
Pumpkin -Tomato Soup with Jalapeño & Cannellini Beans!!!
Ingredients:
2 cups of canned, unsweetened pumpkin
1 – 29 oz. can of cannellini beans – drained
1 - 28 oz. can of crushed tomatoes
5 cloves of garlic – chopped
1 red onion – chopped
1 large or 2 small Jalapeño’s – chopped
Handful of fresh basil – chopped
Handful of fresh oregano – chopped
6 oz. of marinated artichokes – plus a little of the marinade
2 cups of chicken broth
1 cup fresh Italian bread crumbs
Grated Romano cheese
Olive oil
Heat a sauce pot with a drizzle of olive oil and add the garlic, jalapeño, onion and sauté until the garlic is slightly golden. Add the artichokes, basil and oregano; continue to sauté. Add the crushed tomatoes, chicken broth and the drained cannellini beans.
Simmer on low for about 25-30 minutes.
Heat a small frying pan with a drizzle of olive oil. Add 2-3 cloves of chopped garlic and 1 cup of fresh breadcrumbs. Toss until the crumbs are a beautiful golden color and remove from heat.
Serve the soup with a little of the breadcrumbs on top and some grated Romano cheese.
This dish is also delicious over rice.
It is a hearty and perfect fall dish.
With Love,
Catherine
xo
Fried Chicken Breast with Creamy Garlic Peanut Butter & Tomato Sauce!!!
Ingredients:4 Chicken Breasts – with bone and skin2 cups all-purpose flour3 eggs plus a splash of waterVegetable oil for fryingChopped Italian parsley for garnishCreamy Garlic Peanut Butter Sauce with Tomato:2 vine ripe tomatoes – chopped5 cloves garlic – chopped1 tablespoon Worcestershire Sauce1 tsp. Sesame oilDrizzle of olive oilJuice of 1 lime2 tablespoons creamy peanut butter1 tsp. brown sugar½ cup chicken brothFor the chicken:Dip chicken first in flour, then egg and then flour again.Heat a large frying pan with vegetable oil, about ½ inch. Carefully place the chicken in the hot oil. Let the chicken cook fully on one side, turning only once and finish cooking on the other side.For the peanut butter sauce:Combine all of the ingredients for the peanut butter sauce, mix well. Heat a medium sized frying pan and place the sauce in to simmer on low until fully heated.Plate the chicken and spoon the peanut butter sauce over top. Garnish with chopped fresh parsley.This is a unique and delicious way to serve up fried chicken.Enjoy with Much Love,Catherine xo