Tag Archives: Garlic

Garlic & Rosemary Green Beans

Green beans! I’m always looking for new ways to prepare green beans, and it’s not because I grow an abundance in my garden. In fact I’m new at gardening and only planted a couple of things to see if I could even do it LOL. It was a little scary, but It’s shaping up!

Anyway, back to green beans. They are one of the very very few vegetables I can get my husband to eat. He loves green beans, green salads, tomatoes, and that’s pretty much the extent of it. No corn, no peas, carrots are tolerable, no zucchini, no squash of any kind for that matter. Yea he’s picky. Needless to say, we eat a lot of salads around here! I don’t always want salads though.

About once a week, I like to have what most people call Sunday Dinner. You know, where it’s a bit fancier than the quick meals that are served during the week. It’s more than a casserole and tossed salad. Usually it’s a meat and potatoes kind of deal, and of course a veggie side for that beautiful color and nutrition.  We’re not always tied down to only Sundays. Sometimes the convenient day for such a meal is during the week. It all just depends on scheduling, and keeping the main focus in sight, to all be together!

So, one beautiful Sunday early evening we had some family over, and my husband’s Aunt brought some beautiful lamb chops. Ohhh man, we love lamb! I know, you’re here for the green beans! I got this! So anyway, I decided to make these green beans to go along side the lamb, and oh my, it was so delicious! It would go well with any meat, but if it were any meat other than the lamb, it probably would have stolen the show. This green bean dish is bold in flavor due to the garlic. If you are not a huge garlic fan, you can cut back on how much you use. We love the stuff, and we like a lot of garlic flavor. Plus, the rosemary goes so very well with garlic and it’s so fragrant. Your kitchen is going to smell heavenly!  This is quite an easy side dish, even with the blanching process. You can blanch the green beans ahead of time if you want to. I did. The reason I blanch them first, is because we like our green beans soft, plus blanching them gives it such a pretty bright green color.

After blanching (which only takes a minute or two), everything is tossed into a skillet to saute until the green beans reach your desired doneness. Like I said, we like our’s soft. Not mushy, but soft. So while sauteing, in between stirs, I would cover the pan. It took about 10 minutes or so for that many green beans. But it was perfect! The lamb chops were finished at the same time! Booya!

Absolutely delicious, and beautiful flavor! I hope you try them with your family and enjoy them as much as we did!

A few of my favorite things used in this recipe:

  • Calphalon 12-inch non-stick fry pan – I love this pan. I use it for just about anything you’d need a large skillet or saute pan for. It’s durable, and made for even heating.
  • Heirbls Kitchen Tongs – Every kitchen needs a good set of tongs. These are easy to clean and easy to store. These are great for tossing salads, turning meat including bacon, sauteing things like these green beans and a lot more. Very versatile cooking tool.
Print Recipe
Garlic & Rosemary Green Beans Yum
Recipe by Christine Titus
Course Side Dish
Cuisine American
Servings
servings
Ingredients
Course Side Dish
Cuisine American
Servings
servings
Ingredients
Instructions
  1. Bring a large pot of salted water to a boil. Meanwhile, prepare your ice bath. Get a very large bowl, fill with ice, and water.
  2. Once the water starts to boil, add green beans and cook for about 2 minutes, or until they are crisp tender and bright green. Drain, and immediately submerge green beans into ice water to stop the cooking process. Drain well.
  3. In a large saute pan or large skillet, heat olive oil, pressed garlic and rosemary. Stir in green beans to coat. Season with sea salt and freshly cracked pepper to taste. Saute over medium heat, stirring occasionally, until green beans reach desired texture. We like ours soft, but not mushy and limp, so I covered the pan in between stirs, and it took approximately 10 minutes.
  4. Serve immediately, and enjoy!
Recipe Notes

Adapted from BigOven

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Cheesy Garlic Crescents

I’ve got a real treat for you folks today! You’re gonna love these! I was fixing some kind of tortellini skillet for my family for dinner one night, and I had decided I wanted to serve some kind of bread to go with it. I really really didn’t want to do the standard Texas Toast Garlic Toast. You know, the box buy in the freezer section? Not to poo poo on the product, we love the stuff, but I really wanted something different. Something my family would oooooh and aaaahhh over. So naturally, I visited one of my very favorite food blogs, plainchicken.com. Stephanie has a lot of recipes that will make anyone oooooh and aaaahhh over, and the cool thing is, is that they’re easy! Here’s where I found her recipe for Cheesy Garlic Crescent Rolls. So I set out to make that. Unfortunately, I couldn’t find Garlic Bread Seasoning. So, I ended up changing her recipe a little bit to fit what I had on hand. I shouldn’t really say “unfortunately” because this turned out so flippin’ flantastic! You’re really going to want to try this! It’s a great accompaniment to any Italian meal, or it would even be an awesome app to serve while watching the game. Serve it up with some heated marinara sauce for dipping. Your fans will love you! This is insanely easy, here’s what you do….

Gather up all of your ingredients. I really did use 4 tbsp of butter, so, never mind that little stack there in the picture. You’ll want your can of crescent dough, your mozzarella string cheese, butter, oregano, and what I’m starting to call my house seasoning, Garlic & Wine Seasoning from The Melting Pot. I swear, everyone should have some in their kitchen. I always make sure I have at least two bottles of it. I don’t want to run out! It’s good on veggies, baked potatoes, I’ve used it for seasonings in salad and casseroles. Heck we’ve even used it for popcorn seasoning. Anyway, on with the recipe… So you got your stuff. Lets move on.

Separate your dough into 8 triangles. Combine your melted butter and seasonings, then heavily brush that on top of the dough. Don’t be shy about it. I mean paint it on there good! We want flavor! Now, take half of a mozzarella stick, and place that on the long end of your triangle dough, and roll it up. Repeat with the rest.

Place them on a baking sheet. I foil lined mine for easy clean up, and I also gave the foil a little spray of cooking spray. I am not sure if they would stick otherwise, and didn’t want to take the chance. A little cooking spray won’t hurt them! Now, take the rest of your butter mixture, and pain the tops of your rolls. Pop them in the oven at 375 and bake until golden brown. Then sit back and enjoy the praises from your loved ones. Oh by the way, I’ve been told I need to double the batch next time. These flew off the plate so fast, I was lucky to get a picture, and they still wanted more! Eeesh! Next time, I will double it. 😂😂😂😂

 

 

 

Print Recipe
Cheesy Garlic Crescents Yum
Recipe by Christine Titus
Course Breads
Cuisine Italian
Servings
rolls
Ingredients
Course Breads
Cuisine Italian
Servings
rolls
Ingredients
Instructions
  1. Preheat oven to 375 degrees.
  2. Combine melted butter, garlic & wine seasoning, and oregano.
  3. Separate crescent dough into 8 rolls. Cut string cheese in half.
  4. Heavily brush half of the butter on top of crescent rolls. Place one half of string cheese on the long end of each crescent roll. Roll up and place on baking sheet. Heavily brush rolls with remaining butter mixture.
  5. Bake for 15-18 minutes, until rolls are golden brown.
Recipe Notes

slightly adapted from plainchicken.com

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Jake’s Garlic Lemon Chicken

Hello and happy Friday everyone! I am so excited, and not just because it’s Friday! I’m also excited to be sharing with all of you, the most epic, ridiculously delicious chicken recipe. This is one of my favorite main dishes, and it’s not even my recipe. It’s my husband’s! He’s nice enough to let me share this with all of you.

Jake’s Garlic Lemon Chicken, is the first recipe my husband made for me before we were married. He asked me if I liked garlic. Psh.. duh.. I love garlic! In my opinion, there is no such thing as too much garlic. So, he says “You gotta try my chicken!” I was skeptical, but willing. I didn’t even know he could cook, and when he didn’t whip out a recipe to read from, I was even more shocked! The aroma as this chicken baked was just taunting me. I couldn’t wait to try it. I will never forget that first bite. Ooohhhh man… the most juicy, flavorful chicken I have ever eaten in my life! After all of the laughter he brought me (and still does), making me laugh until my sides hurt, and now this chicken, that was it! I knew I had to marry this man! The kids love this recipe too, in fact, for some reason it hadn’t been made in quite awhile, and when Andrea (my 10 year old) asked if we could have this for dinner, I may or may not have squealed in delight. Pretty sure I did, but we’ll keep that between us mkay?

Hubster is not the measuring type of guy. He’s not even a recipe type of guy. He’s a concoct it in his head type of guy, and it just works really really well. If you don’t like a lot of garlic, then don’t use as much garlic. It’s really just one of those kinds of “recipes”. I don’t want to waste any more of your time, because you’re going to need to go make this for your family ASAP. So lets get to it, shall we?

You’ll want to get your 13×9 glass backing dish out, first thing. Then you’re just going to pour some olive oil in the bottom of the dish, just basically coat the bottom. Then you’re going to place your boneless skinless chicken breasts on top of the oil. As you can see here, our chicken breasts were HUGE. So we only used three, because once we cut those in half, this will feed 6. So use as many or as little chicken breasts as you need. Now take a fork, and pierce the top of the chicken breasts several times. The idea here is to let that lemon juice get into the chicken. Now pour some lemon juice over the chicken. Jake estimates that he probably used about a cup of lemon juice. You really can’t over-do the lemon juice, so just eye-ball it. You want it swimming, as shown below. Then, take about 3-4 large garlic cloves per chicken breast (depending on the size of your chicken breasts), and press it right over the top of the chicken. Spread it out a bit, as my husband says “It’s like a blanket of flavor” LOL. Seriously, if you are not a total serious garlic freak, feel free to cut back on the garlic. My whole household are garlic freaks so… yum! Now, once he has blanketed his chicken breasts with garlic, he seasons to taste using Garlic & Wine Seasoning. This is a seasoning sold by The Melting Pot restaurant, and you can order it online, or if you have local restaurant, stop by and grab some. We always have some in our spice cabinet. You can also substitute garlic pepper as well. Now sprinkle some parsley over the top. All that’s left to do is pop it in a 425 degree oven for 30-35 minutes, or until chicken is no longer pink, and juices run clear.

All that’s left to do is pop it in a 425 degree oven for 30-35 minutes, or until chicken is no longer pink, and juices run clear. I served this up with some green beans and roasted potatoes on the side. We were all in our own little heaven at the dinner table.  I hope you enjoy this as much as we do!

 

Print Recipe
Jake's Garlic Lemon Chicken Yum
Recipe by John (Jake) Titus
Course Main Dish
Cuisine American
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Servings
servings
Ingredients
Instructions
  1. Pour a good amount of olive oil into the bottom of a 13x9 glass baking dish, to coat bottom of pan.
  2. Place chicken in pan, evenly spaced.
  3. Pierce top of chicken several times with a fork.
  4. Evenly pour lemon juice over the chicken. You can't over-do the lemon, you want it kinda swimming in the lemon juice. We used approximately a cup.
  5. Press garlic right on top of chicken breasts, distributing evenly. Season to taste with Garlic & Wine Seasoning and parsley.
  6. Bake in a preheated 435 degree oven for 30-35 minutes, or until chicken is no longer pink and juices run clear.
  7. Notes:
  8. Garlic & Wine Seasoning is a seasoning sold by The Melting Pot restaurant, and you can order it online here https://shop.meltingpot.com/collections/seasonings, or if you have local restaurant, stop by and grab some. We always have some in our spice cabinet. You can also substitute garlic pepper as well.
Recipe Notes

Notes: Garlic & Wine Seasoning is a seasoning sold by The Melting Pot restaurant, and you can order it online here https://shop.meltingpot.com/collections/seasonings, or if you have local restaurant, stop by and grab some. We always have some in our spice cabinet. You can also substitute garlic pepper as well.

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