garlic Archives - The Midnight Baker

Scallops with Roasted Garlic Cream Sauce

Judith Hannemann — Tue, 23 Aug 2022 23:00:17 +0000

Scallops with roasted garlic cream sauce are super tasty and easy to make.

Roasted Garlic: Key To Flavor

These scallops with roasted garlic cream sauce are a garlic lover’s delight.

Have you ever roasted a head of garlic? If not, it’s terribly easy and has as many uses as you can think of. Roasting is convenient because you can toss it in the oven when you’re cooking something else. You can also impart subtle flavor by introducing your favorite herb(s) in the mix. For me, I generally top the garlic with a sprig of thyme when I roast it.

The recipe itself is easy and economical if you can believe that about scallops.

Scallops Can Be Economical

I know that’s hard to believe, but it’s true! Many stores offer more economical varieties–such as scallop pieces. Unless you’re trying to impress guests, the pieces are fine for a family meal. Also consider smaller and cheaper bay scallops.

If you don’t want to use pieces, the good news is even at full retail price, scallops are often used as a condiment and not the main part of the meal. Therefore, there’s less pieces per serving when served with rice or pasta as the major part of the meal.

Never Overcook

Scallops are creamy and tender if they are cooked to perfection. Overcooking will result in them being chewy and rubbery.

Do fight the urge to overcook. If you’re searing them, about two minutes per side is enough. The center should not be opaque but translucent. That’s when they’re perfect. You should have some translucency in cooked scallops. And remember that all proteins continue to cook after you remove them from a heat source.

The Recipe

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Scallops With Roasted Garlic Cream Sauce

Great roasted garlic taste

Prep Time10

Cook Time15

Roasting Garlic30

Course: Main, Main Course, Seafood

Cuisine: American

Keyword: budget scallop recipes, scallops with roasted garlic sauce

Servings: 4

Calories: 312kcal

Author: Judith Hannemann

Ingredients

3 tbs olive oil
1 head garlic cut in half
1 cup chicken stock
1/2 cup cream
1 tbs butter
1 tbs olive oil
1/2 pound sea scallops
salt and ground black pepper to taste
1 tbs lemon juice
2 tbs chopped fresh parsley for garnish

US Customary - Metric

Instructions

Preheat an oven to 400 degrees F (200 degrees C).
Spoon 3 tablespoons olive oil over the cut sides of the garlic head; wrap tightly in aluminum foil.
Roast in the preheated oven until the garlic is soft, about 30 minutes; set aside until cool enough to handle.
Squeeze the roasted garlic cloves into a saucepan; pour the chicken stock into the saucepan and use a fork to mash the garlic into the stock. Cook the stock over high heat until the liquid is reduced in volume by half, about 10 minutes. Stir the cream into the stock and remove from heat; set aside.
Melt the butter with 1 tablespoon olive oil in a large skillet over medium-high heat. Season the scallops with salt and pepper; sear in the hot butter and oil mixture until opaque, about 3 minutes per side. Remove from heat immediately.
Stir the lemon juice into the cream sauce; spoon immediately onto 2 plates. Arrange the scallops on the plates. Garnish with the parsley to serve.

Nutrition

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Air Fryer Honey Dipt Garlic Chicken

Judith Hannemann — Sat, 08 May 2021 23:00:46 +0000

Air fryer honey dipt garlic chicken will wow your fans of crispy and garlicky chicken.

The Secret To Perfect Chicken

The answer to the above is simple–air fry it!

This honey dipt garlic chicken is no exception. Since the air fryer produces outstanding results, I recommend it whole heartedly to make this recipe!

A few weeks ago, I dusted off my deep-fat fryer because I had a hankering for the “real thing.” Well, I’m here to tell you that I have come to prefer fried chicken done in the air fryer. My standard deep fried wasn’t juicy at all and the coating was hard rather than crispy. Several friends said exactly the same when they compared each that I made.

Crispy Skin

Are you a fan of crispy chicken skin? I’m all in on this and one of the tips I picked up from some wonderful cooks in groups I’m in is–get this–baking powder! Yes, it really does work. Just add a tablespoon or two to your seasoned flour and you’re all set.

However, I pretty much streamlined that process by using self-rising flour instead of all purpose. Just be a bit careful with salt if you use self-rising flour because it does contain a bit of salt.

How Garlicky Can You Go

Just how garlicky you want the chicken is entirely up to you.

The recipe is written for average tastes which is one medium clove per half cup of honey. If anyone on your list is not a garlic lover (gasp!!!) the chicken will taste fine if you leave it out of the glaze.

Since I love garlic, I add one huge clove or two medium in the glaze. I also use a garlic press because I can’t mince that fine and you’re getting all the aromatic oils released.

The Recipe

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Air Fryer Honey Dipt Garlic Chicken

Crispy, crunchy and very garlicky

Prep Time15

Cook Time30

Course: Main, Main Course

Cuisine: American

Keyword: air fryer chicken recipes, honey dipt chicken, how to get crispy chicken skin

Servings: 4

Calories: 660kcal

Author: Judith Hannemann

Ingredients

1 whole chicken cut up or equivalent parts
oil for spraying

Coating:

1/2 cup self-rising flour
2 tsp seasoned salt
1/4 tsp pepper
1 tsp smoked paprika
pinch cayenne optional

Honey Glaze:

1/2 cup honey
1 tsp low-sodium soy sauce
1 clove garlic finely minced

US Customary - Metric

Instructions

Mix all coating ingredients in a large plastic bag. Coat chicken.
Place chicken in air fryer and set at 400F/200C. Spray with a bit of oil, then air fry for 25-30 minutes turning mid-way. Always test for doneness by using an instant-read thermometer. The chicken should measure 160F/75C at it's thickest part.
Mix the glaze ingredients and brush on hot chicken. Serve immediately

Nutrition

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Garlic Parmesan Swirls

Judith Hannemann — Sun, 21 Feb 2021 00:00:06 +0000

Looking to take garlic bread to the next level? These garlic Parmesan swirls will fill the bill.

The Unboring Garlic Bread

Face it, as delicious as it is, garlic bread is rather ho-hum and a bit boring. So much so that it’s taken for granted when that bread basket full of it comes to the table on a pasta night.

Maybe it’s time to start thinking outside the box when t comes to it. Garlic Parmesan swirls is just the way to do this. Yes, it’s a little more involved than spreading a loaf of Italian bread with soft butter and garlic–and maybe a sprinkling of parsley–but it’s not that much more complicated.

Tips For Making Roll-Ups

Ideally, you want any kind of swirl or roll-up breads to be perfect. I always used a razor-sharp knife and a gentle sawing action since this seemed to cause the least damage. However, there was some slight squashing involved.

I forget where I read it now, but using dental floss is the answer to perfect buns every time. What you do is wrap the dental floss around the rolled-up dough, twist it and presto–a perfect portion. The dental floss solution also works for cutting cheesecakes and creamy stuff without lousing up the appearance.

There are two caveats here–use unflavored dental floss and use a bit of paper towel to hold the ends of the floss. The ends will get greasy so you need something to get a grip.

Timesaver tip: Frozen commercial bread dough (thawed) works very well if you don’t want to bother making your own.

Fresh Works Best

Fresh parsley and garlic work best in this. That’s the general case with any herb.

Flat-leaf Italian parsley has tons of flavor that’s lacking from it’s dehydrated counterpart. You want that flavor here.

And…there’s no way garlic powder is equal to the fresh. Avoid that at all costs!

The Recipe

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Garlic Parmesan Swirls

A new twist on garlic bread

Prep Time20

Cook Time35

Total Raising Time2

Course: Appetizer, breads, Side Dish

Cuisine: Italian

Keyword: garlic bread, garlic bread variations, italian bread side dishes, savory bread rolls

Servings: 15

Calories: 399kcal

Author: Judith Hannemann

Ingredients

4 - 4 1/4 cups flour
2 tbs sugar
1 pkg dry yeast or 2 1/4 tsp if loose
1 1/2 tsp kosher salt
1 cup warm water
1/4 cup olive oil
2 eggs
1 egg yolk

Filling:

3/4 cup unsalted butter softened
8 cloves garlic finely minced
1/3 cup fresh parsley finely chopped
1/2 cup grated Parmesan cheese
1/2 tsp salt
1/4 tsp pepper

US Customary - Metric

Instructions

Lightly spray a 13 x 9-inch/33 x 23 cm pan with non-stick spray.
Add 4 cups of flour, sugar, yeast and salt in a large bowl (use stand mixer bowl if using stand mixer); whisk to combine.
If using a stand mixer, attach the dough hook and use the mixer bowl for the dry ingredients. In a separate bowl, whisk together the water, oil, eggs and egg yolk. With the mixer running, slowly add the water mixture. Let the machine knead the dough for 7-8 minutes. If the dough is sticking, add up to 1/4 cup of additional flour.
If mixing by hand, slowly add the water mixture until a soft dough forms. If dough is too sticky, add up to 1/4 cup more flour. Knead for 7-8 minutes.
Remove the dough from the bowl and lightly spray the entire bowl with non-stick spray. Return the dough to the bowl and cover tightly with plastic wrap and let rise in a warm place for about 1 1/2 hours, or until doubled in bulk.
To make the filling, mix all filling ingredients thoroughly. Set aside.
Roll out the dough to a 24 x 10-inch/61 x 24-cm rectangle. Spread half the filling over the entire rectangle. Roll up tightly from the long side, seal seam and cut into 15 equal portions.
Place the rolls in the prepared pan, 3 across and 5 down. Cover and let rise for 30 minutes.
Preheat oven to 350F/180C. Bake rolls for 30-35 minutes, until golden brown.
Remove from oven and immediately spread remaining filling over the rolls.

Nutrition

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Marinated Pork Tenderloin

Judith Hannemann — Tue, 08 Sep 2020 23:00:40 +0000

This pork tenderloin is very easy to make. It melts in your mouth and has a wonderful garlicky flavor.

Juicy Pork Tenderloin

Pork tenderloin is one of my favorite cuts of pork since there’s so much you can do with it.

It can be either elegant like this stuffed and rolled one or every day and that makes it very versatile too. It’s for that reason that I always have at least one–but more often two–in my freezer at any one time.

I’ve done this tenderloin with a slightly Asian flavor because that’s one flavor of marinade that I am particularly fond of and it’s also a perennial favorite with most folks.

Prepping The Meat

Pork tenderloin comes in two pieces.

When you begin marinating it, leave it in the two separate pieces so the flavor can distribute evenly. After the marinating time is up, you tie the two pieces together so it resembles a roast. You’ll need some butcher’s twine–that’s the same string you truss chickens with, but any cotton heavy-duty string will do. My mom used to save the string they’d tie boxes with at the bakery for this purpose–she saved aluminum foil too but that’s another issue.

Tying the tenderloin up in roast form makes it so much easier to slice and the pieces will fuse together whilst cooking.

Mushrooms Or Not

This is an excellent way to use up any small amounts of fresh mushrooms you may have left over. I had about a cup of cremini mushrooms that I wanted to use so they ended up in this.

All you have to do is when the roast is done, set it on a plate and tent it to rest then in the same pan. toss in the mushrooms. Make sure to turn up the oven to 425F/220C and roast for 10-15 minutes. I think it makes a nice addition, but if you can’t stand mushrooms or don’t have any, they’re not a necessary part of the recipe.

The Recipe

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Marinated Pork Tenderloin

Easy and delicious

Prep Time10

Cook Time1

Marinate8

Course: Dinner, Main, Main Course

Cuisine: American

Keyword: marinades for pork, pork tenderloin recipes, preparing a pork tenderloin

Servings: 6

Calories: 262kcal

Author: Judith Hannemann

Ingredients

1 1/2 lb pork tenderloin
Olive oil for drizzling

Marinade:

1/3 cup soy sauce
4 tbs olive oil
1/4 cup dry white wine
2 tbs honey
1 tbs rice vinegar
6 garlic cloves crushed
1 tsp ginger
2 green onions chopped

US Customary - Metric

Instructions

Mix all the marinade ingredients together and pour in a large zipper freezer bag; place tenderloin in the bag, seal and marinate in the fridge overnight.
Drain and discard marinade. Tie the 2 pieces of the tenderloin together with butcher twine or food-safe string to hold it together.
Preheat oven to 375F/190C. Spray a large baking dish (13x9-inch is good) with non-stick spray or line with parchment. Place in the prepared pan.
Bake for 1-1 1/4 hours or until internal temperature is 160F/70C. Remove from oven and let it rest for 10 minutes. Slice in 1-inch/2.5cm slices.
Serve with roasted mushrooms if desired (recipe in notes section)

Notes

While meat is resting, turn oven temperature up to 425F/220C and in the same pan you cooked the tenderloin in, add the mushrooms and toss to coat with the dripping. Roast for 10-15 minutes.

If you don't tie up the 2 pieces to form a "log" then reduce cooking time to 40 min (a clarification brought to my attention from a reader)

Nutrition

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Ginger Garlic Green Beans

Judith Hannemann — Tue, 14 May 2019 23:00:36 +0000

Dress up plain green beans with the great tastes of garlic, ginger and sun-dried tomatoes.

Great Flavors

I love green beans! And I love them any way you can give them to me–yes even just plain!

My late husband used to accuse me of making green beans “all the time,” which was an exaggeration. However, I did serve them more than any other veggie because they go with so many different things.

Lately, I’ve been trying some novel ways of doing beans. I’ve loved them all and my favorites I’ve put on my site like Bavarian Green Beans, Copycat Cracker Barrel Green Beans and Chili Garlic Dry Fried Beans

This latest recipe combines some wonderful flavors–ginger, garlic and sun-tried tomatoes. In fact, if you wanted a light lunch, dinner or have a vegetarian meal, this would be a very good choice!

Fresh Is Always Best

As with any veggie, using fresh is always the best choice. I prefer buying whole green beans in the bag. They are a bit more expensive than the loose, but they’re already trimmed and washed. That saves me a lot of time and I find the little extra cost worth it to me.

You can use frozen–but do choose a high-quality brand. If you do use the frozen ones, make sure to thaw them first and dry them thoroughly. Frozen do not have to be blanched like the fresh–which is a slight advantage.

There’s just no comparison to fresh ginger. The powdered stuff is fine in sauces and general cooking, but here fresh is imperative so do use fresh ginger in this. You don’t have to buy the whole root. I break off only what I need in the store–usually just a knob. Ginger can be frozen so keep that in mind too.

As for the sun-dried tomatoes, I prefer the ones packed in oil because they don’t dry out. However, you can use the one that are packed by themselves, but make sure they aren’t totally dried out and hard–they won’t reconstitute while cooking these beans.

Garlic

What can I say here except use as much or as little as you want. I love the stuff so my amounts in the recipe reflect this. But if you’re not as much of an enthusiast as I am, cut the amount in half.

The Recipe

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Ginger Garlic Green Beans

A great way to jazz up ordinary green beans

Prep Time10

Cook Time10

Total Time20

Course: Side Dish

Cuisine: American

Keyword: green beans

Servings: 6

Calories: 112kcal

Author: Judith Hannemann

Ingredients

1 lb fresh green beans trimmed & lightly steamed (see NOTES)
4 tbs extra-virgin olive oil
1/4 tsp ground ginger
2 cloves garlic thinly sliced
1/8 tsp red pepper flakes
2 tbs sun-dried tomatoes julienne sliced
salt & pepper to taste

US Customary - Metric

Instructions

Heat oil in a large skillet over medium heat.
Add the garlic, sun-dried tomatoes, ginger and pepper flakes; stir well.
Add the lightly steamed green beans and stir fry for 3-4 minutes, or until crisp-tender but still bright green. Season with salt & pepper to taste
Serve immediately.

Notes

I buy the green beans that come in the bag that are already washed and trimmed, then microwave on high for 3 minutes to lightly steam them. To do this (with any green beans) on the stovetop, drop the green beans in a pot of 1 quart boiling salted water for 2-3 minutes. For either method, dump them in ice water then drain and dry them well.

Video

Video in post (if available)

Nutrition

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Easy Garlic Knots

Judith Hannemann — Sun, 25 Feb 2018 00:00:06 +0000

These garlic knots are so easy to make, you’ll make them several times a week!

Easy Garlic Knots: The Dough Is The Secret

You won’t believe it, but this very versatile dough has only 2 basic ingredients and ones you may already have on hand.

All you need is plain Greek yogurt and self-rising flour. OK, maybe you don’t have self-rising flour on hand, especially if you live north of the Mason-Dixon line. However it’s really easy to make from plain all-purpose flour. I’m pretty sure you have baking powder and salt on hand and that’s all you need to make this dough.

Just add 1 1/2 tsp of baking powder and 1/4 tsp of salt to 1 cup of all purpose flour and whisk it very well to combine. Presto, self-rising flour!

Shaping The Rolls

Knots come in many different shapes from fancy to basic.

First you make ropes about 12-inches long. For a basic knot, start like you’re tying your shoes, then tuck the free ends of the rope through the center hole. That’s easy peasy.

I choose to make a Celtic-type knot. That starts out like the basic knot only you wrap one end of the rope over the circle you made by starting out with the basic tie, then wrap the other end over the circle on the opposite sides.

This may be a little hard to follow just from reading the above instructions, but there are literally loads of videos showing you how to do this on Youtube. Look at a few videos then decide on the style you like and use it.

Oh-So Garlicky!

The mixture you brush on the rolls is a garlic lover’s dream!

You can use more garlic if you like and the same applies if you want to use less if you’re not in love with an intense garlic flavor.

Whatever amount you decide to use, make sure you mince the garlic very fine so it’s easy to brush on the rolls. In a pinch, you could use a teaspoon of garlic powder or garlic salt if you have no fresh on hand. Dehydrated parsley can also be substituted if you have no fresh, but fresh is definitely better!

The Recipe

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Easy Garlic Knots

These garlic knots are so easy to make, you’ll want them several times a week! The bread dough is made with just TWO simple ingredients!

Prep Time10

Cook Time20

Total Time30

Course: breads

Cuisine: American

Keyword: bread dough, garlic knots

Servings: 8

Calories: 176kcal

Author: Judith Hannemann

Ingredients

1 ¾ cups self-rising flour plus more for dusting
1 cup greek yogurt
¼ cup olive oil
4 cloves garlic minced
2 tablespoons fresh parsley finely chopped
salt to taste

Instructions

Preheat oven to 400°F
In a large bowl, mix the self-rising flour and greek yogurt until it comes together to form a ball.
Transfer the dough ball to a lightly floured work surface and use your hands to begin flattening and shaping the rough into a roughly 8-inch disk.
Using a long-blade knife, cut the dough into 8 equal pieces.
One at a time, roll each piece out into a roughly 12 inchlog and set aside.
Transfer the dough logs to a parchment paper-lined baking sheet and shape individual knots. Repeat with remaining logs.
In a small bowl, mix together the olive oil, garlic, parsley, and salt.
Brush each knot with garlic oil mixture.
Bake for 20 minutes, until the garlic knots have begun to turn golden brown.

Nutrition

*Adapted from Tasty

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Garlicky Lime Chicken with Scallions

Judith Hannemann — Wed, 17 Jan 2018 00:00:03 +0000

Not only do you get dinner on the double but this garlicky chicken has a tangy hint of lime.

Garlic And Scallions Galore

It’s pretty evident I’m a lover of garlic. Because I am, I find any recipe that uses it as a major flavor factor interesting.

The garlicky chicken uses a whole bulb. In fact, it reminded me of the famous chicken with 40 cloves recipe. This recipe, as the one with the 40 cloves, has more of a roasted garlic flavor. The reason is half of the bulb is unpeeled and “roasts” in the pan.

Another reason I like this chicken recipe is that it uses an entire bunch of scallions. Yes, I like them too, but unfortunately I buy them, use a couple and end up chucking the remainder in the trash. I know you can re-grow them by sticking them in a glass of water, but how many glasses filled with scallions can I have!

Just A Hint Of Lime

The lime juice and it’s zest is just what this dish needs to bring all these flavors together.

Strangely enough, the sauce is pretty sweet even though there is no added sugars or sweeteners. I tend to think this comes from the natural sugars in the garlic and green onions. Therefore, the lime juice and zest cuts the natural sweetness and heightens the flavor of all ingredients.

Reduce The Juice

The juices in the pan are reduced. Any time you have a reduction, flavor is intensified and there’s no exception in this recipe!

Because you are reducing the liquid and a reduction intensifies flavors, it’s important here to use low-sodium soy sauce. Also you may be tempted to use regular salt instead of kosher salt but don’t. Kosher salt is flakey so it’s less intensively salty than regular table salt.

Besides, it has other uses so it’s a good idea to keep some on hand so it’s never a wasted expense.

The Recipe

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Garlicky Lime Chicken with Scallions

Not only do you get dinner on the double but this garlicky chicken has a tangy hint of lime.

Prep Time5

Cook Time20

Total Time25

Course: Chicken, skillet dinners

Cuisine: American

Keyword: chicken, garlic, lime, scallions, skillet dinner

Servings: 4

Calories: 254kcal

Author: Judith Hannemann

Ingredients

1 1/2 lbs bone-in skin-on chicken thighs
Kosher salt and freshly ground pepper
1 tbsp vegetable oil
1 bunch scallions
2 cloves garlic minced
1 head garlic unpeeled and halved crosswise
2 tbsp fresh lime juice plus 1 lime
1 tbsp low-sodium soy sauce

Instructions

Season chicken with salt and pepper on both sides.
Heat oil in a large Dutch oven or large, high-sided skillet over medium heat.
Add chicken, skin-side down and cook, undisturbed, until chicken is crisped and the fat has begun to render, 8 to 10 minutes. Using tongs, carefully flip chicken skin-side up. Cook until golden brown, 4 to 6 minutes.
Meanwhile, thinly slice two scallions; set aside.
Add both halves of the head of garlic, cut side down, and remaining whole scallions to the pot and season with salt and pepper, tossing to coat in the chicken fat. Cook until scallions are lightly blistered and browned, about 3 minutes. Add grated garlic and stir a minute or two, but do not brown.
Add lime juice, soy sauce and 1 cup of water. Bring to a simmer and partly cover. Cook until chicken is completely tender and nearly falling apart on the underside and liquid is reduced by three-quarters, 15 to 20 minutes. Discard the halved head of garlic.
Scatter sliced scallion over chicken and using a Microplane or zester, zest lime over chicken. Cut lime into quarters and serve alongside.

Nutrition

*Adapted from NYT

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Garlic Parsley Chicken

Judith Hannemann — Wed, 27 Dec 2017 00:00:07 +0000

Your family will love this tasty garlic parsley chicken and so will you when you see how easy it is!

Garlic Parsley Chicken: Complete Meal In One Pan

When you’re really pressed for time, this garlic parsley chicken is like the answer to a prayer!

It’s got everything you need for a complete meal just as it is, but you can also add things like more veggies and rice or pasta. My suggestions for additional vegetables would be whole or Italian-style green beans. This recipe has a very Italian flair in my opinion due to the garlic and tomatoes. Therefore, I think that addition would be perfect!

Make It Even Quicker

I got the idea for this excellent recipe from Danielle who runs Hugs & Cookies XOXO. She makes the most spectacular desserts you’ve ever seen so I highly recommend visiting her site first if you want a dessert that will impress. Her site is also a good resource for quick and easy dinners. Being a busy teacher with young children she needs to get a great meal on the table in little time. This meal was one of them. It was the garlic that caught my eye because I love the stuff.

The original recipe called for thinly sliced boneless skinless chicken breast. If you use those, you will eliminate the pounding necessary to get them thin enough to cook quickly. I had the “regular” breast because they are on sale a lot more often than the thin ones are. So, I pounded them down and also cut them into serving-sized pieces. Lately, these chicken breast they’ve been selling are so huge they’d feed two people!!! You could also use chicken breast tenders if you have them on hand.

Garlic

OK I admit I love the stuff and Danielle’s recipe called for 8 cloves–and I used them. However, if you are not as passionate as we are about garlic, I’ll provide a range that goes from whisper to bold.

Watch The Video

The Recipe

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Garlic Parsley Chicken

Your family will love this tasty garlic parsley chicken and so will you when you see how easy it is to make!

Prep Time15

Cook Time20

Total Time35

Course: Main, Main Course

Cuisine: American

Keyword: chicken, chicken breast recipe, chicken recipe

Servings: 4 -6

Calories: 369kcal

Author: Judith Hannemann

Ingredients

1 lb boneless skinless chicken breasts thinly sliced
1/2 cup flour
3 tbs olive oil
1/4 cup chopped fresh parsley
5-8 cloves garlic finely minced
2 cups sliced fresh mushrooms
1 large tomato seeded and diced
1/2 cup chicken stock see NOTES
2 tbs butter
1 tbs grated Parmesan or Romano cheese
salt and pepper to taste

Instructions

Place flour in a plastic bag and add the chicken, tossing the bag to coat the chicken.
Heat 2 tbs oil over medium-high heat in a large skillet. Add the chicken to the pan and brown well on each side, about 5 minutes per side. Remove the chicken to a plate.
Heat the remaining 1 tbs of oil to the skillet. Add the mushrooms and let them sear, stirring constantly. This should take about 3 minutes.
Deglaze the pan with the chicken stock then add the garlic, parsley, tomato, cheese and butter. Stir until butter is melted.
Add the chicken back to the pan and heat through. Serve immediately.

Notes

I used 1 tsp Better Than Bouillon low-sodium chicken and 1/2 cup water.

Nutrition

*Adapted from Hugs & Cookies XOXO

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Garlic Shrimp Alfredo

Judith Hannemann — Sun, 17 Dec 2017 00:00:46 +0000

What could be better than garlicky shrimp and pasta in a great alfredo sauce?

Garlic Shrimp Alfredo: Perfect For Christmas Eve

I fondly remember Christmas Eves growing up in my native Brooklyn New York. Mostly I remember the big feasts some of my Italian friends used to have. Oh my! The food was spectacular and they always had seafood.

With today’s busy lifestyles, I doubt very many people make these delicacies anymore. Lack of time would be a major reason. However, if you’d like to do a nice meatless meal for Christmas Eve, I can’t think of a better meal than this garlicky shrimp alfredo and pasta casserole.

Easy To Prepare

This delicious casserole is surprisingly easy to prepare! It’s quick too so you can have dinner on the table in about 30 minutes.

I always use easy-peel shrimp because most of the work is already done for you. The shrimp in these recipe photos are big ones–16/20 per pound. That’s what I had so I used it, but I would recommend using medium shrimp because the smaller ones will disperse better and each portion would look as if it had more shrimp.

All you have to do is quickly saute the shrimp and make the sauce–all pretty fast considering. I used instant flour to make the sauce. That way you don’t have to worry about lumps. This is one staple I always recommend everyone have on hand. It’s pricy, but well worth it for sauces and gravies.

Since this goes from stovetop to oven and you use the same pan, the skillet must be ovenproof. Cast iron is an excellent choice. If you don’t have a pan that’s totally ovenproof, you can turn this into a 2-quart baking dish to complete the cooking.

Fresh, Fresh, Fresh

As with most herbs, I always recommend that you use fresh.

Parsley is an important part of this garlic shrimp alfredo so please try to refrain from using the stuff in the jar. Italian flat leaf is the best variety to use. You will have to buy a bunch unless you have a year-round herb garden. However, don’t let the rest go to waste! I always chop up most of it and set it on a plate to air dry. That way you can use it in other recipes in the future. It dehydrates nicely if you spread it out on the plate and it stays bright green for a long time.

Same thing with garlic. Don’t be tempted to use garlic powder. This dish needs fresh and freshly minced!

The Recipe

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Garlic Shrimp Alfredo

This delicious shrimp Alfredo casserole is surprisingly easy to prepare! It’s quick too so you can have dinner on the table in about 30 minutes.

Prep Time20

Cook Time10

Total Time30

Course: Main, Main Course

Cuisine: American

Keyword: Alfredo sauce, casserole recipe, shrimp, shrimp Alfredo, shrimp recipe

Servings: 4

Calories: 594kcal

Author: Judith Hannemann

Ingredients

1 lb peeled and deveined shrimp
8 oz uncooked penne or any tubular pasta
3 tbs butter divided
4 cloves garlic minced
3 tbs fresh chopped parsley divided
1 cup milk
1 tsp chicken bouillon granules OR 1 tsp concentrated chicken stock, like Better Than Bouillon
2 tbs flour
1 cup shredded mozzarella cheese divided
1/4 cup grated Parmesan or Romano cheese
2 small tomatoes seeded and diced
2 tbs Panko bread crumbs
salt and pepper to taste

Instructions

Prepare penne per package directions, cooking to al dente stage; drain and set aside.
Preheat oven to 350℉.
Melt 1 tbs of the butter in a large oven-proof skillet over medium heat. Add the garlic, shrimp and 2 tbs of the parsley. Cook shrimp until it’s pink on each side, about 4 minutes each side. Remove the shrimp to a plate, keep warm.
Melt the remaining 2 tbs butter in the same pan. Stir in the flour being careful not to let it lump. Cook until the butter/flour mixture is golden.
Add the chicken granules/concentrated stock and stir well.
Gradually add the milk, while stirring, until smooth. Add 3/4 cup of the mozzarella and the grated Parmesan or Romano. Stir until cheeses are melted and smooth. Let this simmer for 5 minutes.
Add the penne, tomato and shrimp to the pan and toss to combine.
Top with the remaining mozzarella and the Panko crumbs.
Bake for 5-8 minutes or until cheese is melted.
Pop it under the broiler for about 3 minutes to brown the top. Watch this carefully because it can easily burn.
Garnish with remaining parsley.

Nutrition

*Adapted from Delish.com

The post Garlic Shrimp Alfredo appeared first on The Midnight Baker.

Garlicky Prime Rib

Judith Hannemann — Sun, 10 Dec 2017 00:00:53 +0000

What could be better than prime rib infused with an awesome garlicky flavor?

Prime Rib: King Of Roasts

This cut is called the “King of Roasts” for several reasons.

It’s juicy and tender plus it makes a great presentation. It’s also rather costly compared to other cuts and for that reason, serving it is pretty much confined to holidays.

Even though my mother kept to British tradition of serving turkey at Christmas, after I got married I started a new Christmas tradition by serving prime rib.

Interesting fact that turkey is not as common in Britain as it is in the USA. In fact, prime rib is the usual cut used for roast beef in the UK (or at least it used to be).

Keeping with British tradition here, those lovely things in the muffin tin in the photo are individual Yorkshire Puddings! And the potatoes are my Semolina Baked Fingerling Potatoes.

Cooking Method Makes The Difference

This post isn’t so much about a recipe as it is about a method.

In the past, I’ve cooked a standing prime rib roast two ways. The first way was set it in a 325 ℉ oven and roast away until it came to the proper temperature–135-140 ℉ for my medium rare to medium taste. The second way was starting the roast at 450 ℉ for 15 minute to sear then turning down the oven temperature to 325 ℉ for the rest of the time it took to come to the temperature I mentioned before.

However, I recently read a completely different method on Serious Eats. It was called reverse sear–where you do the high temperature oven part at the end.

You move the high temperature sear at the end of the cooking time. The prime rib also roasts for a longer time at a lower oven temperature. That keeps the juices in the meat rather than in the pan.

An added benefit is that the meat rests before the final sear and the final sear is done right before you seat your guests, so you can start carving immediately.

The Recipe

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Garlicky Prime Rib

What could be better than prime rib infused with an awesome garlicky flavor?

Prep Time8

Cook Time5

Total Time13

Course: Main, Main Course

Cuisine: American

Keyword: beef recipe, prime rib, prime rib recipe

Servings: 8

Calories: 677kcal

Author: Judith Hannemann

Ingredients

4-6 lbs prime rib roast
1 large clove garlic thinly sliced
1-2 tsp kosher salt
1 tsp pepper

Instructions

Make slits randomly in roast with a sharp-pointed knife.
Place a slice of garlic in each slit. Sprinkle with the salt and pepper then place the roast in the refrigerator uncovered overnight.
Preheat oven to 250 ℉. Put the roast, fat cap side up, in a rack in a roasting pan.
Roast for 4-5 hours or until an instant read thermometer reaches the stage you want the meat. Rare is 120 ℉; medium-rare is 130-135 ℉; medium is 140 ℉ and well is 160 ℉. Remember that you can cook individual slices additionally if you have some medium-well and well people, so most people will cook this roast to rare and cook individual slices to the other stages.
Remove the roast from the oven and let it stand for 30 minutes.
About 10 minutes before you plan to serve the roast, preheat the oven to 500 - 550 ℉ ( or the highest temperature your oven will go to) and pop the roast back into the oven for 6-10 minutes to crisp it and sear it on the outside.
You may carve it immediately because it's already had it's "rest" time.

Nutrition

The post Garlicky Prime Rib appeared first on The Midnight Baker.