40 Garlic Clove Chicken

This meal is one of the best I have made in a very long time. It was so good that no pictures of the finished product were taken because my husband and I scarfed it up so quickly! The chicken was juicy, oh so wonderfully garlic-y. My husband was literally drinking the gravy that I made with the juices. With fresh herbs and a ton of garlic (40 cloves, to be exact) this chicken was out of this world delicious. An added bonus is your house will smell divine as it cooks! Do yourself a favor and serve it on top of some mashed potatoes. 

40 Garlic Clove Chicken
Found on The Crepes of Wrath
Serves 3-4
Printable Version
Ingredients
3 1/2-4 pound fryer chicken (I used a whole chicken but recommend chicken that is already cut into serving pieces)
Salt & pepper to taste
2 tablespoons olive oil
40 cloves of garlic, peeled but still whole (about 3 cloves of garlic)
3/4 cup white wine
1 teaspoon thyme (I used way more because I had fresh on hand)
1 teaspoon rosemary 
1 bay leaf
1 tablespoon butter 

Directions
Spray the inside of your crock pot with non-stick cooking spray. Rub the chicken generously with salt and pepper and place in your crock pot. 

Heat the olive oil in a small skillet and add the peeled whole garlic. Cook for 5-8 minutes over medium heat until the garlic is golden. 

Then add the white wine and stir until the liquid has mostly evaporated, another 3-5 minutes.

Pour the garlic and white wine over the chicken and sprinkle the thyme and rosemary over top of everything. Add in the bay leaf. Turn on the crock pot to low and cook for 3-4 hours. Set aside. Pour the juices from the pot through a mesh sieve into a saucepan. Press the garlic through the mesh sieve, scraping it off to form a paste. Cook with a tablespoon of butter over medium-high heat until slightly thickened and serve over the chicken and whatever else you happen to be eating (cooked vegetables, potatoes, crusty bread, etc). Enjoy! 

And because I don't have a finished product photo for you here is something pretty for you to look at -- this view is from my front yard (and what I often see out my kitchen window) - an amazing sunset over the East China Sea!

Meatless Mondays: Vegetarian Tostadas

I have been hanging on to this Veggie Tostada recipe from one my former students' Mom for a few years now. Jody has shared several delicious recipes with me via email that I kept in a folder and recently I went back through them and decided it was time to finally make these. It contains flavors that my husband and I love and best of all is meatless! I am always on the hunt for good vegetarian recipes. We both gobbled these up, enjoying the southwestern flavors and all the vegetable goodness. It's a very filling, satisfying dinner that doesn't take much time or effort besides chopping. They even taste great as leftovers. I am going to put this one into the regular dinner rotation. Thank you Jody!!

Vegetarian Tostadas

From Jody

Printable Version

Serves 6

Ingredients

1 tablespoon olive oil

1 cup chopped onion

1 cup chopped celery or bell peppers (I used a combination of these)

2 large garlic cloves, minced

1 can (15 1/2 oz) red beans, drained (I used black beans instead!)

1 can (15 1/2 oz) Great Northern beans, drained

1 can (14 1/2 oz) diced tomatoes (do not drain)

2 t. mild chili pepper

1 t. cumin

2 T. chopped fresh cilantro (dried works fine too!)

6 corn tortillas, optional

Optional toppings: shredded lettuce, chopped fresh tomatoes, shredded cheeses, sliced avocado, sour cream

Directions

Heat oil in large skillet over medium heat.  Add onion, celery and garlic.  Cook and stir 8 minutes or until softened.  Add beans and  tomatoes with juice.  Stir to blend.  Add chili powder, cumin and stir.  Reduce heat to medium-low and cover.  Simmer about 30 minutes, stirring occasionally, until thickened.

Preheat oven 400 degrees.

While bean mixture simmers, place tortillas in single layer directly on oven rack.  Bake 10 - 12 minutes or until crisp.  Place one tortilla on each plate.  Spoon bean mixture evenly over each one.  Sprinkle cilantro on top. Top with desired toppings.

Yakisoba

Before we lived in Okinawa I had never heard of yakisoba. It is a a type of stir fry with ramen style noodles and a sweet thick sauce that is very popular here in Okinawa. It's at basically every festival on the island, which is where we usually eat it. I decided I need to try making it at home in our final months here, while I can still get the noodles easily and while I still remember the taste. 
This recipe is based off my friend AnnMarie's recipe. It's one of those dishes that everyone has their own take on. I wanted to try it with shrimp but traditionally pork or chicken is used. I did stay true to the vegetable combination though, using cabbage, carrots, onion, and green onion as a garnish. 

Yakisoba
Printable Version
Serves 6
Ingredients
2 tablespoons oil (I used coconut oil but olive or vegetable would work fine too)
Half a head of cabbage, chopped in about 1/2 inch pieces 
8 baby carrots (or 3 regular sized), thinly sliced
1 small onion, thinly sliced
1 bunch of green onions, chopped
1 pound of shrimp, pork or chicken
1/2 cup soy sauce
1 tablespoon sugar
1 tablespoon rice wine vinegar or mirin
1 tablespoon ginger
1 teaspoon garlic chili sauce (if you don't have this just add in 2 minced cloves of garlic)
1 package of yakisoba noodles 
Sprinkle of sesame seeds (if desired)

Directions
Heat oil in a wok or large skillet. Add in cabbage, onion and carrots and cook for several minuted until onions are translucent. While the vegetables are cooking whisk together the soy sauce, sugar, rice wine vinegar, ginger, garlic chili sauce (or garlic). Add the sauce to the wok with the meat and stir until heated through. 

Stir in the noodles and serve immediately with a garnish of green onions and a sprinkle of sesame seeds.

Cilantro Lime Quinoa

I made this Cilantro Lime Quinoa as a side dish with tacos while my parents were visiting and everyone raved about it. It's bursting with flavor and couldn't be easier to make. My husband, who isn't a huge fan on quinoa, even liked this. Rice could also be substituted if you don't like quinoa or don't have it on hand.

Cilantro Lime Quinoa
From Two Peas & Their Pod
Printable Version
Serves 4
Ingredients
2 cups vegetable broth (I used chicken)
1 cup quinoa, rinsed and drained
1 clove garlic, minced
2 tablespoons fresh lime juice
1/3 cup cilantro, chopped
1/4 teaspoon sugar
Salt and pepper, to taste

Directions
In a large pot bring the 2 cups of broth to a boil. Stir in the quinoa and cook until the broth is evaporated and quinoa is tender, about 20 minutes. Meanwhile whisk together garlic, lime juice, cilantro and sugar. Pour quinoa into a medium bowl and fluff with a fork. Pour the lime cilantro mixture over the quinoa and stir to combine. Season to taste with salt and pepper and serve warm. 

Skinny Red Lobster Cheddar Biscuits

I think most people would agree that the biscuits at Red Lobster are one of the best reasons for eating there. They are so ridiculously buttery and fluffy but not so figure friendly. I saw these skinny versions of the biscuits and gave them a try when we had our friends over for dinner. They are pretty darn close to the original but you can enjoy them without the guilt - only 107 calories and 3 grams of fat per biscuit. They are a cinch to make and so yummy I am thinking of making them again tonight for my hubby's Father's Day dinner. One note -- make sure to serve them right out of the oven! 

Skinny Red Lobster Cheddar Biscuits

From WW Recipes

Printable Version

Makes 12 Biscuits

Ingredients

2 cups reduced fat Bisquick

3/4 cup low fat buttermilk 

1 cup shredded low fat cheddar cheese

2 tablespoons light butter or margarine 

1/4 teaspoon garlic powder (I used real minced garlic)

1/4 teaspoon dried parsley

Directions

Preheat the oven to 400 degrees. Combine the bisquick, milk, and cheddar cheese in a medium bowl. Mix by hand until well combined. 

Divide the dough into 12 equal portions (about 3 tablespoons each) and spoon onto a lightly greased or nonstick cookie sheet. Flatten each biscuit a bit with your fingers. 

Bake for 18 to 20 minutes until the tops begin to brown. In a small bowl combine the butter with the garlic powder or minced garlic and heat in the microwave for 30 seconds. Brush garlic butter on the top of each biscuit immediately after removing from the oven. Sprinkle a dash of parsley over to top of each biscuit and serve immediately. 

Herb Marinated Pork Tenderloin (Gluten Free)

One of my neighbors recently had a baby so I helped coordinate some meals to take to the family. They are eating Gluten Free for health reasons so I scoured the internet looking for a gluten free main dish and decided on this herb marinated pork from Ina Garten. Not only is it simple, the ingredients are easy to find. I ate a teeny slice of this just so I could try it and it was very juicy. The marinade, made up of lemon zest, garlic, rosemary, and mustard shines through. It also showed me that Gluten Free really isn't that difficult and doesn't mean you have to sacrifice on flavor!

Gluten Free Herb Marinated Pork Tenderloin
Modified From Ina Garten
Printable Version
Ingredients
Zest of half a lemon
Juice of one lemon
Olive oil
2 cloves of minced garlic
1 tablespoon fresh rosemary, minced
1 teaspoon Dijon mustard
Kosher salt
Freshly ground black pepper
1 lb pork tenderloin

Directions
Combine the lemon zest, lemon juice, 1/3 cup olive oil, garlic, rosemary, mustard, and a sprinkle of salt in a one gallon resealable bag. Add the pork and turn to coat with the marinade. 

Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours or overnight. Preheat the oven to 400 degrees. Remove the pork from the marinade and sprinkle with salt and pepper. Heat a couple of tablespoon of olive oil in a large oven proof saute pan over medium-high heat. Sear the pork on all sides until golden brown. 

Place the pan in the oven and roast for 10 - 15 minutes or until the meat registers 137 degrees at the thickest part. Transfer the pork to a platter and cover tightly with foil. Allow to rest for ten minutes. Carve in 1/2 inch diagonal slices. Season with salt and pepper (if desired) and serve warm at room temperature. 

Green Beans with Cilantro Pesto

My good friend and neighbor Jess let me borrow her new favorite cookbook, The Homesick Texan. Jess is from Texas and loves to cook Texas style food. Hubby and I have greatly benefited from this being her neighbor! Jess brought over a bite of these green beans one night after she made them and they were so good I asked to borrow the cookbook soon after to make them for myself. With the crunch of pecans and the flavor of cilantro, this recipe is a deliciously easy way to spruce up your green beans. 

Green Beans with Cilantro Pesto
From The Homesick Texan Cookbook
Printable Version
Ingredients

1 pound fresh or frozen green beans, preferably long and thin
1 ½ cups cilantro leaves
¼ cup olive oil
2 cloves garlic
1 serrano chile, seeds and stems removed and roughly chopped (I omitted this)
¼ cup roasted pecans
1 tablespoon lemon juice
Salt, to taste

Directions
In a blender or food processor mix together the cilantro, olive oil, garlic, chile, pecans, and lemon juice until a paste is formed. Add salt to taste

Bring a large pot of salted water to a boil and add the green beans. Cook until bright green, about five minutes. Drain and run cold water over the green beans to stop them from cooking any longer. Return to beans to the pot and toss with the cilantro pesto. Add salt to taste.

Meatless Mondays: 15 Minute Avocado Pasta

Please don't call the blogger police. I know it's not Monday. In fact, here in Japan it's Wednesday evening. But I know you'll forgive me for calling this a Meatless Monday meal when you see it and even more when you give it a try. Creamy avocado is the base for this nice thick sauce. It's blended with garlic, lemon juice, olive oil, and basil. So simple, so fresh, so meatless and yummy. The original recipe calls for gluten free pasta, but I'm not into all that (are you getting ready to call the police again?) so I went with whole wheat pasta instead. Oh and I forgot to highlight that this meal only takes 15 minutes to get on the table and into your belly. What could be better?? 

15 Minute Avocado Pasta
From Oh She Glows
Printable Version
Serves 2
Ingredients
1 medium sized ripe avocado, pitted
1/2 lemon juiced with lemon zest to garnish
2 - 3 garlic cloves depending on how garlicky you like your food
1/2 teaspoon kosher salt
1/4 cup fresh basil
2 tablespoons extra virgin olive oil
2 servings (6 ounces) of your favorite pasta
Freshly ground pepper to taste
Freshly grated Parmesan cheese (optional)

Directions
Bring several cups of water to a boil and add in your pasta. Cook according to package directions. Meanwhile make the sauce by placing the garlic cloves, lemon juice, and olive oil into the base of a food processor. Process until smooth and add in the avocado, basil, and salt. Process until smooth and creamy. 

Drain and rinse pasta and place into a large bowl. Pour on the sauce and toss until throughly combined. 

Garnish with lemon zest, black pepper, and Parmesan cheese. Serve and eat immediately - this dish does not reheat!

Garlic Mashed Cauliflower

There's a new way to eat cauliflower in our house and it's going to be hard to find another recipe that beats it! The flavor of mashed potatoes with the texture of cauliflower, this dish is creamy, comforting, and super easy to make. Instead of having all the carbs of mashed potatoes, you get to up your veggie intake. It's so good that between the two of us, hubby and I ate an entire head of cauliflower. Make this delicious healthy side as soon as possible!!

Garlic Mashed Cauliflower

From Fueling with Food

Serves 4

Printable Version

Ingredients

1 head chopped cauliflower

2 tablespoons light cream cheese

2 tablespoons sour cream

1 tablespoon milk

2 cloves garlic

Splash of chicken broth

1 teaspoon chives (I didn't have these)

Salt and pepper to taste

Directions

Cook the cauliflower in a large pot of water until tender. 

Drain well. Add in the cream cheese, sour cream, milk, garlic, and chicken broth and process until smooth in a food processor. 

Taste and season with salt and pepper. Garnish with chives.

Short Ribs with Wine and Cream

Sometimes I see a recipe and know immediately that my hubby will love it. This was the case when I came across Pioneer Woman's Short Ribs with Wine and Cream. I took one look at the ribs simmered in wine and cream sauce, served over a bed of mushrooms and knew hubby would be a very happy man if I made them for him. Of course, I was right. He loved the tender short ribs with the earthy flavor from the mushrooms. This way to prepare short ribs is definitely a winner.

Short Ribs with Wine and Cream
From Pioneer Woman (Modified for 4 servings instead of 6)
**This recipe takes 3 hours so plan accordingly!!** 
Printable Version
Ingredients 
8 whole Short Ribs
Salt and Pepper to taste
2 tablespoons olive oil
3/4 cup red wine 
24 ounces Beef Broth or Beef Stock
2 tablespoons minced fresh Rosemary
1 1/2 tablespoons grainy mustard
3/4 cup heavy cream
2 tablespoons capers
14 ounces assorted mushrooms: Cremini, Oyster, Baby Bellas
2 cloves garlic, minced
Olive oil for drizzling


Directions

Heat olive oil in a heavy pot or Dutch oven over high heat. Sprinkle short ribs on both sides with salt and pepper. Quickly sear the short ribs, about 1 1/2 minutes per side, and flip them halfway through. Remove to a plate. Pour wine and beef stock into the pot. Add rosemary and stir to combine, scraping the bottom of the pot to deglaze. Return the short ribs to the pot and reduce heat to low. 

Cover the pot and simmer for 2 1/2 - 3 hours. After they have cooked carefully remove the short ribs from the pot again. Stir in mustard, cream, and capers, then raise the heat and allow it gently boil or a couple a minutes or until sauce has thickened. Taste and add more salt and pepper if needed. Return the short ribs to the sauce, put on the lid, and turn off the heat. 

To roast the mushrooms preheat the oven to 400 degrees. Arrange the mushrooms in a single layer on a baking sheet. Drizzle with olive oil and salt an pepper, then add in garlic and toss with your hands to gently coat. Roast mushrooms until golden brown, about 15 - 20 minutes. Serve the short ribs on top of the mushrooms then an extra scoop of cream and wine sauce.