How To: Roast Garlic

3 Jun

Roasted garlic is a glorious way to flavor dips, veggies, potatoes, steaks and salad dressing or to just slather on French bread. There are so many delicious ways to enjoy it! As you can see, I have mentioned it many times around here but have never shared in an official manner how to make it. So here you go, a how to on roasted garlic. You’re welcome.

And I have an amazing recipe later in the week using it so make sure to watch out for it. You won’t be sorry.

First, cut off a bit of the top of the garlic to expose the cloves, drizzle with olive oil and season with kosher salt.
Roasted Garlic 2
Wrap it up tight and roast in the oven.
Roasted Garlic 3
After 45 minutes, you have this. And your kitchen will smell like sweet, nutty garlic. Try to contain the excitement.
Roasted Garlic 4
After it has cooled, squeeze out the garlic (making sure to keep the olive oil too) and smash it up.
Roasted Garlic 5
This stuff is seriously amazing.

Roasted Garlic

1 clove garlic
1 Tbsp. olive oil
1/2 tsp. kosher salt

Preheat oven to 425 degrees F. Slice off the top of the garlic just enough that all of the cloves are exposed. Place on a square of aluminum foil and drizzle with olive oil and sprinkle salt. Close tightly and roast in oven for 45 minutes. Once cool, squeeze out all garlic cloves and any olive oil and smash.

 

Favorite Summer Recipes

30 May

When summer rolls around, I love cool, fresh salads, anything on the grill and sweet, juicy fruits. Now that the weather is hot and seems to be sticking around this time, I thought I would share some of my favorite things to eat in the summer.

Light, refreshing Sparkling Strawberry Lemonade.
Sparkling Strawberry Lemonade 1

I guess I have a thing for wraps in the summer…Sesame Beef Lettuce Wraps, Spicy Lemon Chicken Wraps and Chicken Caesar Pitas.

These little turkey sliders with avocado ranch are pretty delicious too.

Club Sliders with Avocado Ranch

Salads are always a go to in the summer heat. And Cobb Salad is my fav.

Cobb Salad 3

This is a close second.

And while we’re talking about salads, I love me some Cucumber Tomato Salad.

Cucumber Tomato Salad 1

Balsamic Chicken Pasta Salad is kind of perfection too.

And what barbeque is complete without baked beans? Not a single one.

We can’t forget about dessert. Lemon Coconut Poke Cake is sweet and tart and cool.

And if you are more of an ice cream person (if you aren’t I kind of wonder about you….), this Raspberry Swirl Chocolate Chunk Ice Cream will totally do the trick on a hot summer night.

Raspberry Swirl Chocolate Chunk Ice Cream

Cuban Burgers

28 May

Cuban Burgers 1
I made these forever ago and for some reason, the photos have been sitting on my computer just waiting to be featured. Why it took me so long, I don’t know but now that the weather is soo nice it’s about time that you guys are enlightened.
Cuban Burgers 3
Seriously, a Cuban sandwich is pretty much my favorite ever (and Joel’s too) so when I saw this recipe for a Cuban style burger it was kind of a no-brainer.

Salty ham, melty cheese, tart pickles, creamy garlic mayo and mustard atop a rich, beefy burger. If this doesn’t scream summer, I don’t know what does.

Cuban Burger
recipe from Bobby Flay

1 pound ground chuck
Salt and freshly ground black pepper
1/2 cup mayonnaise
3 cloves roasted garlic, pureed
1/4 cup Dijon mustard
4 soft, classic hamburger buns
8 slices thinly sliced Swiss cheese
4 slices thinly sliced smoked ham
Thinly sliced dill pickles

1. Preheat the grill to high. Form the meat into 4 (1/4-inch thick) burgers. Season patties with salt and pepper on both sides. Grill for 2 to 3 minutes on both sides for medium doneness. When the burgers are done, remove from the heat and reduce heat to medium-low.

2. Meanwhile, combine the mayonnaise and roasted garlic in a small bowl and season with salt and pepper, to taste. Spread both sides of each bun with mayonnaise and mustard. Place a slice of cheese on the bottom portion of each bun, place the burger on top of the cheese, then top the cheese with a slice of ham and another slice of cheese, and finally, the pickle slices. Place the tops of the bun over the pickles, wrap the burgers in aluminum foil and place them on the grill. Using a heavy pan or a brick wrapped in foil, press down on the burgers for about 30 seconds to 1 minute. Lower the lid on the grill and continue grilling for 1 to 2 minutes, or until the cheese has melted and the bun has become pressed and firm. Another option is to assemble the burgers and place them in a Panini press (this is what I did). Cut in half and enjoy!
Cuban Burgers 4

Orange Chicken Lettuce Wraps

22 May

Orange Chicken Lettuce Wraps 2
I love a good lettuce wrap. They are light and healthy yet still filling. Joel on the other hand, does not share my sentiments. He put on his super sad face when he found out what we were having for dinner. And instead of being a sweet, caring wife I kind of laughed at said sad face. He’ll survive.
Orange Chicken Lettuce Wraps 5
The combination of the cool, crisp cucumber slaw and the hot, orange sesame chicken is out of this world good. I’m pretty sure I dreamed about them that night. Then I wanted to make them for dinner the next night….I didn’t but that would have been funny!
Orange Chicken Lettuce Wraps 3
These are perfect for summer. Serve alongside some grilled zucchini for the ultimate light, healthy and delicious meal.

Orange Chicken Lettuce Wraps
recipe adapted from Alexandra Cooks

1 Tbsp. soy sauce
1 Tbsp. rice wine vinegar
2 Tbsp. orange juice
1 Tbsp. olive oil
2 tsp. sesame oil
1 (2-inch) piece fresh ginger, peeled and grated (about 1 tablespoon)
2 cloves garlic, minced
1/4 tsp. dried chili flakes
1 green onion, green and white parts, sliced
8 to 12 ounces boneless, skinless chicken thighs, cut into small cubes or strips

For the cucumber slaw:
3 Tbsp. rice wine vinegar
2 Tbsp. orange juice
1 tsp. soy sauce
1/4 tsp. dark sesame oil
1/2 tsp. salt
1/4 tsp. grated fresh ginger
1 thick carrot (about 4 ounces), cut into 1/8-inch strips
1 cucumber, cut into 1/8-inch strips
2 to 3 green onions, white and green parts, sliced on the diagonal
16 lettuce leaves (romaine, Boston, Bibb, or green or red leaf)

1. First make the marinade. Whisk together soy sauce, vinegar, orange juice, oils, ginger, garlic, chili flakes and green onions. Pour into a zip top bag and add chicken. Marinate in the refrigerator for at least 30 minutes (I marinated for 3 hours).

2. Meanwhile, make the cucumber slaw. In a medium bowl, whisk vinegar, orange juice, soy sauce, sesame oil, salt and ginger. Stir in the carrot, cucumber and green onions. Let sit in the refrigerator until ready to use.

3. To cook the chicken, heat a skillet over medium high heat; add 2 teaspoons olive oil. Cook chicken in one layer at a time until browned and cooked through.

4. To assemble, lay a lettuce leaf on a plate then top with cucumber slaw and chicken.

Loaded Peanut Butter Cookie Bars

16 May

Loaded Peanut Butter Cookie Bars 2
These dense, chewy cookie bars are bursting with peanut butter and two different kinds of chocolate. They start out with my favorite peanut butter cookie recipe then huge handfuls of peanut butter M&M’s, dark and white chocolate are mixed in for some crazy good decadence. Then they immediately get taken to work with Joel because I have no self control. And apparently his co-workers don’t either because they were gone before lunch.
Loaded Peanut Butter Cookie Bars 1
I did save a little square for Noah and I to share because you know, I have to be able to tell you about the deliciousness. Gosh, the things I do for you! I really didn’t have to try them since I’m pretty sure the ingredient list and pictures speak for themselves. Who wouldn’t want to inhale one of those? Well, besides someone allergic to peanuts. That would be a bummer.
Loaded Peanut Butter Cookie Bars 4
Loaded Peanut Butter Cookie Bars

3/4 cup creamy peanut butter
1/2 cup butter flavored Crisco
1 1/4 brown sugar
1 large egg
3 Tbsp. half and half or milk
1 Tbsp. vanilla
1 3/4 cups flour
3/4 tsp. baking soda
3/4 tsp. salt
1 cup peanut butter M&M’s
1/2 cup dark chocolate, chopped
1/2 cup white chocolate chips

1. Preheat oven to 350 degrees. Cream peanut butter, shortening and brown sugar until fluffy. Add egg; mix well. Stir in milk and vanilla.

2. Combine flour, baking soda and salt; gradually add to the creamed mixture. Stir in M&M’s, dark chocolate and white chocolate.

3. Grease a 13×9 and spread cookie dough evenly. Bake for 18-22 minutes.
Loaded Peanut Butter Cookie Bars 5

Three Cheese Fondue

13 May

Three Cheese Fondue 2
Fondue is usually our go to meal on evenings when Noah spends the night at my parent’s house. He’s a cheese and carboholic but I’ve just never felt comfortable letting him eat something with so much wine in it. Poor guy would be ticked if he knew what was going on when he wasn’t around.

I’ve made many different fondue recipes, I’ve never actually made the same one twice. That is, until now. This will most definitely be my go-to recipe going forward. I am not a fan of swiss cheese so after trying several different versions of the classic fondue, I decided it was time to switch up the cheese and break tradition.
Three Cheese Fondue 3
This fondue recipe combines smoked gouda, extra sharp cheddar and parmesan to create the ultimate ooey, gooey dip for all your favorite accompaniments. Some of our favorite dippers are chicken, steak, crusty French bread, ciabatta, steamed broccoli and lightly sautéed zucchini. Soft pretzels are also pretty darn amazing if you are really feeling wild.

Three Cheese Fondue
recipe adapted from Nugget Market

1/2 lb. smoked gouda, shredded
1/2 lb. extra sharp cheddar, shredded
1/4 cup parmesan, shredded
2 cloves garlic
1 cup white wine
¼ cup cornstarch, enough to coat the cheese
Kosher or sea salt and cracked black pepper to taste
Grated nutmeg to taste
Shot of hot sauce
Assorted dippers such as bread, chicken, steak, broccoli, zucchini, soft pretzels, carrots

1. Smash the garlic cloves and rub inside of fondue pot or heavy saucepan; then discard the garlic.

2. Put saucepan on the stovetop over medium heat (or heat fondue pot to medium heat) and add the white wine, scraping with a wooden spoon to dissolve the garlic residue. Toss the gouda, cheddar and parmesan in a bowl with cornstarch, add the cheese to the saucepan or fondue pot and melt; stir to prevent scorching. When melted, add the nutmeg and hot sauce. Adjust seasoning to taste.

 

Sticky Asian Wings

9 May

Sticky Asian Wings 3
I love wings. They are probably one of my favorite foods but I’m kind of a snob about them. Wings should be spicy and slathered in buffalo sauce, none of those foofy flavors like parmesan garlic or honey barbeque (sorry if any of you are fans of those – my husband loves them and I make fun of him on a regular basis). I just like a classic spicy buffalo wing with the occasional exception of Asian wings.
Sticky Asian Wings 1
I’ve already shared one recipe that I love but the it’s loaded with sugar and corn syrup which I’m trying to avoid. So, when I saw these on The Chew a few months ago I immediately pinned the recipe to try. I also love the addition of lime juice to this recipe….although they are hard to find these days. My grocery store was selling a 4-pack for $5 and I just kept biting the bullet and buying them since I have so many recipes that I love that include lime juice. But now, they don’t have any. Imagine my horror #firstworldproblems.

These wings are worth the search for limes. They are slightly sweet and seriously zippy and lick your fingers sticky. And the sesame oil just puts them over the edge. I love me some sesame oil.
Sticky Asian Wings 2
So, if you can find limes and don’t mind paying over $1 for one, please try these wings. You won’t regret it!

Sticky Asian Wings
recipe from The Chew

2 tsp. cornstarch
Coconut oil
3 garlic cloves, minced
1 Tbsp. fresh grated ginger
3 green onions, sliced – whites & greens separated
1/4 cup low sodium soy sauce
1/2 cup honey
2 limes, juiced
1 Tbsp. sesame oil
2 Tbsp. chili flakes
2 lbs. chicken wings, separated with tips removed

1. Preheat oven to 350 degrees. In a small bowl, combine a tablespoon of water with the cornstarch and set aside.

2. In a saucepan, melt a tablespoon or two of coconut oil. Add the garlic, ginger and whites of the green onion to the pan and saute until fragrant, about 30 seconds. Stir in the soy sauce, honey, lime juice, sesame oil and chili flakes. Whisk the cornstarch slurry into the soy sauce mixture and cook for 3-4 minutes, until thickened. Allow to cool to room temperature (this can be done ahead of time and refrigerated until needed).

3. Season chicken wings with salt and pepper and bake for 20 minutes in a greased baking dish. Pour sauce over the wings, stir to coat and bake another 20 minutes until cooked through and sticky. Remove from the oven and garnish with the greens of the green onion.

Double Orange Muffins

6 May

Double Orange Muffins 6
I’m sure it’s no surprise to you all by now that we enjoy our fair share of muffins around here. I mean, just look at all the muffin recipes I have shared with you over the years….14! And now 15 with these double orange muffins.
Double Orange Muffins 3
I love how easy muffins are to mix up and have on hand for easy breakfasts and snacks. Noah loves helping me cook so they are simple enough that he can help through the whole process (with the exception of the oven).
Double Orange Muffins 4
These muffins are definitely more dense in texture than the typical muffin but the sour cream lends so much moistness that it’s not a heavy, dry dense. They are bursting with bright orange flavor from all the fresh juice and zest, making them feel a bit lighter and very summery.

Luckily, I gave most of these away otherwise I probably would have hid them from the husband and son I love so much so that I could eat all of them myself. Ok, maybe I would have saved one for them….maybe.

Double Orange Muffins
recipe from Damn Delicious

1 3/4 cups all-purpose flour
2/3 cup sugar
1 Tbsp. baking powder
1/2 tsp. salt
1/2 cup (1 stick) unsalted butter, melted and cooled
1 cup sour cream
1 large egg
1/4 cup freshly squeezed orange juice
Zest of 1 orange

For the glaze:
1 1/2 cups powdered
1/4 cup freshly squeezed orange juice (I didn’t quite use it all)
2 tsp. fresh orange zest

1. Preheat oven to 400 degrees F. Line a 12 cup muffin tin with paper liners or grease generously with non-stick spray.

2. In a large bowl, mix flour, sugar, baking powder and salt. In a small bowl, whisk together melted butter, sour cream, egg, orange juice and zest. Pour wet ingredients into dry ingredients and mix until just combined (stirring too much will result in tough muffins).

3. Scoop into prepared muffin tin (I use an ice cream scoop to ensure all muffins are of equal size and bake evenly). Bake for 16-18 minutes or until a toothpick inserted into the center comes out clean. Let cool.

4. Meanwhile, stir together the powdered sugar and orange zest. Slowly drizzle in orange juice, whisking, until desired consistency has been reached.

5. Dip cooled muffins in prepared glaze and place on a cooling rack with parchment underneath (to catch drips). Allow glaze to set and store in an airtight container.

Double Orange Muffins 7

Honey Lime Cilantro Vinaigrette

1 May

Honey Lime Cilantro Vinaigrette 1
This is officially my new favorite salad dressing and I’m pretty sure it will be my dressing of the summer. It’s incredibly vibrant and zingy….the perfect dressing to keep it light and bright for the upcoming swimsuit season.
Honey Lime Cilantro Vinaigrette 1
My favorite way to serve this dressing is over a salad of romaine, chipotle chicken, grilled corn, black beans and diced avocado. What’s even better is that now that I’m addicted to cilantro lime rice and make it almost once a week, I always have the needed ingredients on hand for this vinaigrette. Which means I pretty much always have this dressing in my fridge. Try it, you won’t regret it!

Honey Lime Cilantro Vinaigrette

1/4 cup fresh lime juice
2 Tbsp. apple cider vinegar
1/4 tsp. cayenne pepper
1/2 tsp. ground cumin
1/4 tsp. kosher salt
1 Tbsp. honey
2 Tbsp. chopped cilantro
2/3 c olive oil

Combine all ingredients and shake. Remove from the refrigerator about 30 minutes before serving to allow the oil to come back to room temperature.

 

Crispy Pork Tenderloin Sandwiches

28 Apr

Crispy Pork Tenderloin Sandwich 1
For my last meal, I would totally have something breaded and fried. It’s my weakness and I especially love a crispy sandwich.

I have to say this crispy pork tenderloin sandwich is my new favorite. It gets it’s crunch from crushed saltine crackers, instant flour and a bath in hot peanut oil. The pork is tender and moist from the buttermilk soak. Then there’s a nice cool crunch from the pickles. Pickles make any sandwich better in my opinion.
Crispy Pork Tenderloin Sandwich 2
Whip up some garlicky baked fries on the side for the ultimate crunch fest!

Crispy Pork Tenderloin Sandwiches
recipe from Food Network

2 pounds center-cut boneless pork loin
2 large eggs
2 cups buttermilk
2 cloves garlic, crushed
Kosher salt and freshly ground black pepper
1/4 teaspoon cayenne pepper
2 sleeves saltines (about 80 crackers)
2 cups instant flour (such as Wondra)
Peanut oil, for frying
4 soft hamburger buns, split
1/3 cup mayonnaise
3 tablespoons yellow mustard
1/2 head iceberg lettuce, shredded
2 tomatoes, thinly sliced
1 red onion, thinly sliced
Sliced pickles

1. Cut the pork crosswise into 4 equal pieces. Put each piece flat on a cutting board and slice horizontally almost in half (stop about 1 inch from the other side). Open like a book. Sprinkle each piece with water, place between 2 pieces of heavy-duty plastic wrap and pound to 1/4 inch thick with a mallet or heavy skillet.

2. Whisk the eggs, buttermilk, garlic, 1 teaspoon each salt and black pepper and the cayenne in a shallow bowl then pour into a ziplock bag. Add the pork, cover and refrigerate at least 4 hours or overnight.

3. In a food processor, pulse the crackers until they are a coarse crumb then place in a shallow dish. Put the flour in another dish. One at a time, remove a piece of pork from the marinade, letting the excess drip off. Dredge both sides in the flour, dip in the buttermilk marinade again, then coat with the cracker crumbs.

4. In a large heavy-bottomed skillet, heat 1/4 to 1/2 inch peanut oil over medium-high heat until it reaches 360 degrees F. Fry the pork in batches until golden and cooked through, about 3 minutes per side. Drain on paper towels.

5. Spread both halves of each bun with mayonnaise and mustard. Layer the lettuce, tomatoes and onion on the bottom halves. Add a piece of pork and a few pickle slices. Cover with the bun tops.

Follow

Get every new post delivered to your Inbox.

Join 1,644 other followers