May 19th, 2010 by alice
Tags: Basil, Butter, Garlic, Linguine, Shrimp
INGREDIENTS
- 3tablespoonsolive oil
- 1lbshrimp, large, peeled and deveined
- 2teaspoonsgarlic, minced
- 3tablespoonsbasil, fresh, chopped
- 3tablespoonsbutter
- 1lblinguine(preferably fresh)
- gratedasiago cheese(as desired)
DIRECTIONS
- Boil water for the linguine, adding 1 tbsp of the olive oil and a pinch of salt to the water. Cook the linguine for 7-8 minutes (al dente), stirring every minute. While the pasta is cooking, heat a large skillet with remaining olive oil.
- When th e oil is hot, add the shrimp to the skillet, sauteeing until the shrimp turns pink, about 3-4 minutes.
- Add the garlic and the basil and cook an additional 2-3 minutes.
- Add the butter, and toss in the pasta, making sure to coat the pasta with the sauce. Remove from heat.
- Serve immediately and garnish with the Asiago cheese as desired!
Posted in Recipes | No Comments »
May 17th, 2010 by alice
Tags: Garlic, Oven, Potato, Roasted, Soup
INGREDIENTS
- 2headsfresh garlic
- 4tablespoonsolive oil
- 4-5potatoes, peeled and cubed in large chunks
- 2largeonions, peeled and diced
- 1 (14 1/2 ounce)canchicken broth
- 2cupswater
- salt and pepper
- 1cuphalf-and-half creamor milk
- boiled pasta such asmacaroni, stars etc. Any small variety of pasta will do
DIRECTIONS
- Preheat oven to 350 degrees F.
- Remove any papery skin from the fresh heads of garlic. Cut a little off the tops of garlic heads to expose fresh garlic and drizzle olive oil over top.
- Place garlic in an oven safe baking dish.Cover and bake for 45 minutes.Let garlic cool before going to next steps.
- In a large soup pot on medium high heat, pour olive oil that remained from the roasting period and squeeze the garlic bulbs to release cloves into a large soup pot.
- Add diced onion and cubed potatoes.
- Saute for 2-3 minutes.
- Add in chicken broth,water,salt and pepper.
- Bring to a boil and reduce heat to simmer for 15 minutes.
- Using a wire whisk, gently smash potatoes in the pot although leaving some chunks of potato for texture. If you prefer a creamed soup then smash more or remove potatoes from the pot and blend in a blender.
- Add in cream or milk and wait till soup comes back to a slow boil.
- Add in a couple of spoon fulls of your pasta.Enjoy.
Posted in Recipes | No Comments »
February 25th, 2010 by alice
Tags: Cheese, Chicken, Garlic, Herb, Prosciutto, Stuffed, Tarragon
INGREDIENTS
- 4chicken breast halves
- 4slicesprosciutto
- 1/2cup garlic andherb cheese spread
- 3tablespoonsolive oil
- salt and pepper
- 2tablespoonsbutter
- 2tablespoonsflour
- 1/2cupwhite wine
- 1cupchicken broth
- 2tablespoonsfresh tarragon leaves, chopped
DIRECTIONS
- Place a chicken breast between 2 sheets of waxed paper. Pound out the chicken from the center outward. Repeat with the remaining 3 chicken breasts.
- Place one slice of prosciutto on top of each pounded chicken breast. Place a quarter of the cheese on top of each slice. Wrap and roll the chicken over the stuffing. Secure the meat with toothpicks.
- Preheat a non-stick skillet over medium high heat with the olive oil. Season the stuffed and rolled chicken with salt and pepper. Add to the pan and brown on all sides, cooking for 10-12 minutes.
- Remove the chicken; add the butter to the pan, then the flour. Cook for a minute, whisk in the win, and reduce for another minute. Whisk in the stock and tarragon and return the chicken to the pan.
- Reduce heat and simmer until ready to serve. Remove the toothpicks. Serve the chicken whole or sliced.
Posted in Recipes | No Comments »
December 2nd, 2009 by alice
Tags: Chicken, Garlic, Pasta
INGREDIENTS
- 4chicken breasts, boneless and skinless
- 1lbpasta
- 1/2cupbutter
- 2tablespoonsgarlic
- basil, chopped (optional)
DIRECTIONS
- Cut chicken into bite-sized pieces and saute in a skillet over medium heat.
- While chicken is cooking, boil water for noodles.
- Cook noodles al dente, drain, then add butter and garlic.
- Toss cooked chicken with pasta and serve.
- Sprinkle with basil, if desired.
Posted in Recipes | No Comments »
November 1st, 2009 by alice
Tags: Crock, Fat, Free, Garlic, Oven, Pot, Roasted
INGREDIENTS
- 6headsgarlic(Peel away the loose outer layers of the garlic bulb skin, leaving cloves intact. Using a knife, cut)
- 2cupsred wineor white wine
- 1sprigfresh rosemary(or herbs of choice)
DIRECTIONS
- Place the 6 heads of garlic in one layer in a crock pot or oven proof casserole dish.
- Pour hot wine over garlic.
- Bake in a 350 degree preheated oven for 40 minutes or until soft.
- Or in the crock pot for 4-6 hours on low.
- Squeeze garlic out of skins and add to whatever you desire if like me everything!. ;.).
Posted in Recipes | No Comments »
