Tag Archive: Garlic


Red Chili Peppers

Image by Gerard's World via Flickr

Chicharrones with Red Chile and Coleslaw

Red Chile:

Ingredients –  Dry Red Chile Pods, Garlic, Flour & Water

Directions – Clean chile pods by running under warm water, make sure to get the seeds out. Put pods in a blender (NOTE: The chile will stain your blender) and fill with hot water just enough to cover the pods. Add garlic cloves (I like a lot, add to taste). Pulse for about a minute and then blend until completely blended (you should see no skin from the chile), this takes some time.

At this point you can freeze the chile to use at a later date or you can continue the process if you plan on cooking with it right away.

In a pot brown about 1 tablespoon of flour with Crisco/Oil. Add the Red Chile and simmer over low heat for about 30 minutes. You can also add Flour mixed with water if need be to thicken.

Chicharrones:

Ingredients: Boneless Pork Chops, Crisco, Salt & Pepper

Cut pork chops into small square pieces. Warm Crisco (you don’t want to use too much Crisco, the point is for the pork to brown) in a large frying pan. Add Pork and fry turning frequently until golden brown. Salt and Pepper while frying. I like mine crispy.

Warm Tortillas in a frying pan. Serve Chicharrones on Tortilla or with a Tortilla and serve with red chile.

Cole Slaw:

Ingredients –  4 Cups Shredded Cabbage, 1/2 Cup Chopped Red Pepper, 2 Tablespoons Tarragon Vinegar, 1/2 Miracle Whip/ Mayo (personal preference, I use Mayo and just add a little Miracle Whip), 1 teaspoon Prepared Mustard, 2 Tablespoons Sugar and 1 teaspoon Salt.

Directions: Combine vegetables, sugar, salt, celery seed and pepper. Combine vinegar, mustard, and salad dressing. Add to vegetables and mix thoroughly. Makes 6 servings.

Author: Marci Romero

sliced eggplant

Image via Wikipedia

This recipe can be made on a stove top grill, George Foreman(tm) Grill or even the one in your back yard.                                                                                                                                                                                                                                                                                              about 2 pounds of chicken cutlets

2 medium eggplants

about 6 good size tomatoes

Fresh Mozzarella cheese

block parmesan cheese

2 cloves of garlic

1 cup olive oil

course ground black pepper

salt

First thing you need to do is infuse the olive oil with the garlic. This is done by thinly slicing the cloves and roasting them in the olive oil at medium heat. About five minutes should be plenty. Reserve the oil as it will be used in the rest of the recipe as well.

Now, slice the tomatoes vertically and place on cookie sheet. Brush them with some of the garlic infused oil and dash them with salt and pepper. Slow roast in oven @ 250 degrees for about an hour and a half.

About thirty minutes before the tomatoes are done you may slice the eggplant into rounds, not to thin, but not so thick they dont cook well, about a half an inch is good. Brush the eggplant with the infused oil,and dash with salt and pepper as well, and grill on both sides until marks are visible and eggplant is tender. Brush the chicken with the remainder of the oil and season with the salt and pepper and grill until white in middle. About 3-4 min. on each side.

Now, you stack your ingredients for presentation. Cutlet on bottom, followed by eggplant, tomato, and thick slices of mozzarella and parmesan. top with choice of another chicken or eggplant. Enjoy!

chorizo sausage.

Image via Wikipedia

Here is another great recipe from my friend Carrie, presents beautifully and so satisfying. Enjoy!

Chorizo and Potato Paella

1 large head garlic with excess skin rubbed off

1 can of peas

6 cups mixture of beef and chicken broth

¼ teaspoon crumbled thread saffron

½ pound Spanish or other chorizo

8 Tablespoons olive oil

1 large potato peeled and cut into ¼ inch slices

1 med onion finely chopped

2 cloves garlic minced

1 green pepper finely chopped

1 large tomato seeded and finely chopped

2 Tablespoons paprika preferably Spanish smoked

3 cups Arborio short grain rice

Preheat oven to 400 for gas or 450 for electric. Rub garlic with olive oil and place the whole head of garlic in oven and bake while preparing the rest. Pour broth in saucepan and stir in saffron and keep hot over lowest heat. Heat a 15 inch paella pan and add the chorizo and brown lightly and drain on paper towels. Heat oil in same pan and slowly fry potatoes turning once until brown and cooked through drain the potatoes on paper towels and remove to warm platter. Sprinkle potatoes with salt to taste. Add onion, garlic and green pepper to pan and cook slowly until softened. Stir in the chopped tomato and parsley and cook slowly for 5 minutes. Add paprika then stir in the rice coating well with pan mixture. Pour in the hot broth and peas. Bring to a boil taste for sale, and boil about 3-5 minutes to reduce the liquid just enough to arrange the chorizo and potatoes on top. Remove head of garlic from oven and place in center f pan. Arrange potatoes and chorizo attractively over rice. Bake for abut 15 minutes may need more until the rice is almost al dente. Remove to warm spot cover with foil and let sit for 5 minutes. Serve and enjoy!

* it makes a lot so you can always cut the recipe in half

Autor: Carrie Patton

This is a super easy shrimp recipe anyone can whip up!

Simple Garlic Butter Shrimp

14-16 oz. Shrimp (may be pre-cooked or raw, if raw steam for approx 3-5 min.)

¼ cup butter, melted

Dash of Garlic Salt

Dash of BK seasoning™

½ clove grated garlic

juice from ½ small lemon

Add shrimp to hot pan with butter, garlic, BK and garlic salt

Squeeze lemon over mixture

Sauté together approx. 3 min, DO NOT OVER COOK

When done simply serve with or over steamed rice. Enjoy!

Garlic Soup

Waitrose ready peeled garlic in a plastic pot.

Image via Wikipedia

This is also from my friend Carrie…we LOVE our garlic! Yum!

Garlic Soup

  • 2 lb onions – roughly chopped
  • 2 cup garlic – peeled and chopped
  • 2 Tbsp olive oil
  • 2 Tbsp butter – unsalted
  • 1 1/2 qt chicken stock
  • 1/2 loaf French bread – stale and in chunks
  • 1 pt half & half – or cream
  • 1 bouqet garni (bay leaves, parsley, and thyme)  tied together with butcher’s string
  • (or cotton string) 10 3” stems of parsley,
  • 5 stems of fresh thyme* and 1 bay leaf.

*if you don’t have fresh thyme for the bouquet garni, 1 teaspoon of dried thyme leaves will do.

Saute onions and garlic in butter and olive oil stirring frequently,  over low to medium heat until deep golden color is reached (about 30  minutes). Add chicken stock, bouquet garni and bread. Simmer 15 to   20 minutes. Remove bouquet garni. Puree in blender. Strain through  medium strainer. Heat and add half & half. Salt and pepper to taste. The soup is better the second day, as it mellows overnight.

Author Carrie Patton

Roasted Potatoes

Roasted Potatoes

You can use any potato you prefer for this recipe (Russet, Red, Yellow, and many more). Red makes for a very pretty presentation.

5 medium potatoes washed

3 green onions

1 clove garlic

½ tsp. pepper

1/8 tsp. Hungarian Paprika (or any paprika)

½ tsp. season salt

2 Tbs Olive oil to coat

Shake of Parsley for looks

Quarter and cube washed potatoes, place in large bowl to mix. Add garlic and onions, mix , add all other ingredients and drizzle olive oil to coat potaoes evenly.

Place  potatoes on a baking sheet and bake @ 400 degrees for 35-40 minutes. Turn halfway through .  Serves 4 easily.

Mozzarella cheese

Image via Wikipedia

My friend Carrie added this one…yum yum. Thank you Carrie!

Pizza Casserole

1         package (16-ounce) mini penne pasta

1         jar (26-ounce) pasta sauce

1         Diced bell pepper

½ cup diced onions

½ cup sliced mushrooms

3         cloves of garlic chopped

1         can (3.8-ounce) sliced black olives

1⁄2     package (3.5-ounce) sliced pepperoni

5         cups shredded mozzarella cheese

1⁄3     cup grated Parmesan cheese

1         roll (8-ounce) garlic breadsticks

Preheat oven to 350°F. Spray a 9×13-inch baking dish with cooking spray; set aside. In a large pot of boiling salted water, cook penne for 7 minutes or until tender but not quite al dente. Drain well. Sauté onions, garlic, bell pepper, and mushrooms in olive oil. In a large bowl, stir together cooked penne, pasta sauce, onions, garlic, bell pepper, olives, and mushrooms. Stir in 3 cups of the mozzarella cheese until well mixed. Transfer to prepared dish. Sprinkle 1 cup of the remaining mozzarella over top. Sprinkle remaining 1 cup of mozzarella over top. Arrange pepperoni slices over mozzarella; sprinkle with Parmesan cheese. Bake for 15 minutes. Remove breadstick dough from can and separate into individual strips. Fold each strip in half and twist. Remove casserole from oven and place twisted dough around edge of baking dish. Return to oven; bake for 15 to 18 minutes more or until breadsticks are golden brown. Serve hot



Author Carrie Patten

Buffalo Tender Salad

Homemade Original and Buffalo Chicken Tenders

2 Large boneless, skinless chicken breast

2 cups flour

1 tsp. Garlic Powder

½ tsp coarse ground black pepper

48 oz. bottle vegetable oil

Buffalo  Sauce such as “Franks RedHot Wing Sauce” TM

Medium sauce pan

Trim breast and cut into strips, they can be as large or small as you like

Blend flour, garlic and pepper in large bowl

Dip cut chicken in a small bowl of water, then into flour mixture, then repeat so that the chicken is double battered. Heat nearly all of oil in saucepan on medium high heat, oil should be deep enough for chicken to deep fry with out being constricted. Add chicken gently and deep fry approx 5-7 min. depending on size.  Be sure not to over crowd the chicken, so it will cook properly. Remove and let drain. This is all you need for Original, for Buffalo place 6-8 tenders in a medium bowl with locking lid, coat with Buffalo sauce, close and gently shake to distribute the sauce, remove and place on serving dish.

For Buffalo Salad:

You can use any type or version of salad you prefer. The one I prepared consists of

Lettuce

½ cup Mushrooms

2 small Green onions

One each mini sweet pepper red/yellow

1 medium Avocado cubed

3 small Campari Tomatoes

black olives

You can use 1/2 cup Blue Cheese or chedder cheese

Ranch Dressing

Serve with Buffalo chicken cubed on top of salad with dressing over or on the side.

Serves 4 easily.