Tag Archives: Garlic

Salmon With Lemon Butter Sauce

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Salmon With Lemon Butter Sauce

  
This is a yummy salmon dish with a delicious lemony-buttery-garlicky sauce and a sprinkle of dill. I usually buy my salmon fresh from the seafood market in my grocery store, but our SAMs had a sale on 6 oz frozen salmon fillets and they worked out perfectly for this dish! Just let them defrost of course first if that’s what you decide to use too. 

Ingredients:

  • 4 6oz salmon filets
  • 1/2 c unsalted butter (1 stick)
  • 1 garlic clove
  • 1 lemon
  • Salt and pepper 
  • Fresh or dried dill weed (optional)

1. In a small sauce pot melt your butter stick on low-ish heat. You’re not cooking the butter, just melting it. Also, pre-heat your oven to 375F.

  
2. Get out your little microplane grater and grate your garlic clove and also zest your lemon. Put it straight into your butter. Then, squeeze the lemon juice into there too. Mmm, starting to smell good in here! 

  
  
3. Line up your salmon in a baking dish and say to yourself “One fish, two fish, red fish, blue fish!”

  
4. Then, pour your yummy sauce all over your fish.

  
5. Now season your salmon with salt and pepper.

  
6. Now put it in your oven at 375…

  
7. I checked it at 15 minutes and it was at this point I remembered I had fresh dill growing in the garden. Yay! So I swished the butter around in the dish to make sure it was flavoring up everything and then threw some dill on it. Basil would be good, parsley, or even chives. Or you could just leave it without the herbs too 😉

Then it’s back in the oven another five minutes.

  
 8. After 20 minutes or so it’s done! This calls for a red wine blend! ☺️

  

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Mahi Mahi With Basil Lime Butter

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Mahi Mahi With Basil Lime Butter



This is yet another fish dish we are crankin’ out of the Scott household. This latest is another twist on baked fish to jazz it up and give it some flavor. This recipe I used for mahi mahi, but would go great with salmon, flounder, tilapia, etc. It’s a very quick and easy way to make a yummy and healthy fish dinner for your family. I used a pound (two 8 oz filets), but the basil line butter would’ve been enough for double that I think.

Ingredients:

  • 1 lb fish
  • 1 garlic clove chopped
  • 2-3 basil leaves chopped
  • 1/2 lime juice
  • 1/2 lime zest
  • 2 T butter
  • Salt and pepper (pinch of each for butter and also to season fish)

1. Throw all your ingredients together into a small stovetop pot. I ended up only using one basil leaf since mine was ginormous! Melt and stir all together. This should only take about a minute. 





2. Your fish should be on a sheet that’s been sprayed with non-stick spray and seasoned with salt and pepper. Now pour your melted basil lime butter on top.







3. Place your fish under your broiler for anywhere from 5-10 minutes until it’s done (this will depend on type of fish you’re using and thickness).





Yummy! 😄

Cilantro Lime Rice

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Cilantro Lime Rice



This rice is soooo yummy! It goes great with almost anything, but I love it with black beans. Yum yum yum! This recipe is enough for 2-3 people, so double it if you need more than that.

Ingredients:

  • 1 c rice (I use converted rice for almost everything, but white or brown rice would work here too)
  • 2 c water (or however much your rice instructs you to use)
  • 1 small sweet onion chopped
  • Olive oil
  • 1/2 chicken bullion cube chopped up
  • 1 lime (juice and zest)
  • 1 garlic clove chopped
  • Cilantro
  • Salt and pepper
  • Green onions (optional garnish)

1. Put your sweet onion into a pot and drizzle some olive oil on them. Season with salt and pepper and cook for s few minutes on medium high heat. You’re just going to sweat them out a little bit. 



2. Now add your rice and chopped garlic into the pot. Also drizzle additional oil onto the rice, as you’ll be “stir frying” it for a few minutes. Do not walk away from your pot right now – this burns easily! Cook for 2-3 minutes stirring frequently.





3. Now add the zest of your lime, the juice of the lime, the 1/2 chicken bullion cube either chopped or crushed between your fingers, and water to the pot. Bring to a boil for one minute, then put a lid on it and turn the heat down to simmer.







4. Cook the rice 20 minutes (or as your instructions say for your specific kind of rice) and once it’s done, add a few handfuls of chopped cilantro. I also like to garnish mine with green onion and another squeeze of fresh lime. And don’t forget the most important part – a margarita!





Sautéed Greens

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Sautéed Greens



This is a quick and easy recipe for sautéing pretty much any green. This time I had a big bag of mixed greens, but this would’ve been good for any of the greens alone in the mix as well. Serve with a peppery vinegar sauce to take it to the next level of deliciousness!

Ingredients:

  • 1 Lb greens
  • 1 garlic clove chopped
  • 1 T butter
  • 1 T olive oil
  • Salt and pepper

1. First add butter and oil into your largest sauté pan. Also add your chopped garlic and turn on medium high heat.



2. Next, add your greens to the pan. Today, I’m working with kale, Swiss chard, and spinach!





3. I know it looks like waaaay too much food for the pan, but trust me, it’s going to wilt into practically nothing! This is seriously a serving for two people. You’re going to stir it around every little bit to help the cooked leaves get to the top so newer ones can wilt down too. Watch.







4. Add salt and pepper and enjoy like that or add a little pepper vinegar to make it outstanding! Yum!

Easy Oven BBQ Chicken

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Easy Oven BBQ Chicken

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Do yall ever just feel so exhausted you feel like making dinner is equivalent to climbing Mt. Everest? That’s how I felt yesterday after doing 4,573 piles of laundry. I was actually buried alive there for a little bit and things got iffy, by I made it out ok. I was craving my other BBQ Chicken, but as I said before, I had no energy and no ability to baste my chicken because I knew my arms would fall off. So I did it this way instead, and it was just as delicious and very easy to do!

Ingredients:
3 lbs chicken thighs bone in skin on (the cheap chicken thigh pack)
2 garlic cloves chopped
1 sweet onion
1 c BBQ sauce (Head Country is the best)
6-8 oz apricot jam (Mine was an 8 oz jar I had eaten some out of already, but you get the drift 😄)
1/2 stick butter
Salt and pepper

1. Melt your butter in a heavy duty Dutch oven and once it’s hot, place your chicken skin side down to get a nice sear on it. Make sure to season it with salt and pepper. Flip it over after a few minutes and then set it aside. It’s far from cooked, but we just want to get the skin crispy for later.

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2. Now toss in your onion and turn the heat down a bit if you need to. Again, season it with salt and pepper and cook it 15-20 minutes or until they’re golden and cooked through. Toss your garlic in there during the last five minutes.

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3. After that’s all cooked, add your cup of BBQ sauce and apricot jam into it and stir all together. Turn off the heat.

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4. Now lay your chicken in there with the skin side up, put the lid on it, and set in your oven at 325 for one hour.

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5. Now it’s done! If you don’t have a Dutch oven, but you do have a slow cooker, you could do all the cooking on your stovetop in a skillet (preferably cast iron) and dump it into your slow cooker on high for 4 hours or low for 8. We had ours with baked potatoes and it was perfection!

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Chicken Spaghetti

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Chicken Spaghetti

Chicken Spaghetti

Who loves cheese? Well then this chicken spaghetti recipe is for you! It has an ooey gooey cheesy sauce that is absolutely delicious! Also, this is a great recipe to chop up veggies into tiny pieces and hide them in the sauce so your kids eat them. I’ve got lots of squash and parsley in my garden right now and my son had no idea either were in this dish. I think you could easily substitute zucchini, peas, chopped asparagus, finely chopped broccoli, finely chopped spinach, or any combination of those veggies into this dish easily!

Ingredients:

1 sweet onion finely chopped

1/4 c roasted red peppers chopped (or two jars pimentos)

Additional chopped veggies of your choice (I used one yellow squash and a few sprigs of chopped parsley)

1/2 lb linguine pasta (I used whole wheat)

4 oz Velveeta

1 can cream of mushroom

2 T cream cheese

1 cup shredded mozzarella cheese

1 package boneless skinless chicken thighs (about 2 lbs)

Chicken bouillon cube

Salt and pepper

2 chopped garlic cloves

3 T butter

1 T garlic and herb seasoning

Additional mozzarella or other Italian cheese for topping

Italian breadcrumbs

1. First we’re going to season the water you’ll be using to cook the chicken (and later the noodles). Bring a pot of water with chicken bouillon and garlic herb seasoning to a boil and add chicken to pot. This will need to boil about 20-25 minutes.

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2. Add chopped onion, chopped veggies of your choice, butter, salt, and pepper to a sauté pan. Cook until veggies become tender and add chopped garlic and roasted red peppers and cook a few more minutes on medium high heat.

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3. Turn heat down to medium low and add cream of mushroom, cream cheese, mozzarella, and Velveeta. Stir and allow mixture to melt and come together.

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4. Pull your chicken out of the boiling seasoned water and cut into bite size pieces.

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5. Add chicken to sauce mixture.

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6. Add linguini to the boiling seasoned water and cook using directions on the box. Once it’s done, add the drained pasta to the chicken and cheese mix.

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7. Pour this into a buttered 9×11 baking dish and top with more cheese and sprinkle top with Italian breadcrumbs.

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8. Bake in a 375 degree oven for 20 minutes or until top is golden brown.

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Mmmmmm would you look at that beautiful masterpiece?! It’s delicious with a hunk of crusty garlic bread and large glass of red wine 🙂

BBQ Chicken

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BBQ Chicken

BBQ Chicken

This is hands down the best BBQ chicken you will ever have! That’s right, I’m that confident in this BBQ chicken recipe and its deliciously sticky BBQ sauce. Mmmmm 🙂 While reading Ree Drummond (The Pioneer Woman)’s facebook page, I noticed she had put up a recipe for her BBQ chicken. She does hers with peach preserves and her favorite BBQ sauce (which happens to be one of my favorites as well), and I decided to change up the recipe a bit to make it my own. So essentially, it’s a mix of recipes. Let’s get started!

Ingredients:
1/3 cup mesquite/smoky/spicy bbq sauce (I used Head Country Orignial here because I love it and also because Ree Drummond used it in her original recipe)
1/3 cup sweet/mild bbq sauce (I used Sweet Baby Ray’s here and Original or Honey BBQ would be delicious)
1/4 cup apricot preserves
1-2 garlic cloves finely chopped
salt and pepper
2 1/2 – 3 pounds chicken thighs/wings/legs

1. Whether you’re doing this on the grill or in your oven, you’ll need to spray a piece of foil with non-stick cooking spray to keep the chicken from sticking throughout this process. If you’re doing it in your oven, you can either spray a jelly roll pan with or without foil, or use a grilling rack. I used the grill for my chicken because the wind wasn’t trying to blow my house down that day, and it was nice to be outside.
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2. Salt and pepper both sides of whatever chicken you’re using.
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3. Combine both BBQ sauces, apricot preserves, and chopped garlic in a small sauce pot and place on the stove on low. Stir until combined, then you can turn off the heat once it’s all married up nicely.
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4. You’re going to cook your chicken on the grill/oven for about 20-25 minutes before you start basting it with the sauce. If you’re using your oven, the first 20-25 minutes the temperature should be around 350. Once your time is up, turn up the heat to about 400, or just crank up your grill and baste the first side of the chicken, flip over, then baste the other side. Then allow it to cook another 7-8 minutes before repeating the process. You’ll do this several times until you run out of sauce and your chicken is done. Make sure you’re closing the lid of grill after each basting and also make sure not to lose any of the skin during the flipping process.
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Doesn’t that look delicious? It’s ready to eat! Those apricot preserves and their plump juicy apricots really make this chicken amazing!

Roasted Vegetables

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Roasted Vegetables

Roasted Vegetables

These roasted veggies are super delicious and very good for you. I’ve done virtually every veggie combo in this recipe, but these were what I had in my fridge: yellow squash, zucchini, asparagus, sweet potato, purple potato, sweet onion, Brussels Sprouts, jalapeño, sweet peppers, and green onion. Other veggies I love in here are cauliflower, broccolini, cherry tomatoes, carrots, whole garlic cloves, and bell peppers. The next day I love to chop any leftovers up and add to seasoned quinoa and add a can of drained black beans for dinner.

Ingredients:
Sliced vegetables
Olive oil
Seasoning
1-2 T of butter (optional)

1. Cut up all your veggies and arrange on a sheet pan lined with foil (helps with cleanup later).
Cut Veggies

2. Drizzle olive oil all over veggies on the pan and add your little pats of butter if you’re using it. Then season liberally with salt and pepper. I also love to use Tone’s Garlic Herb (salt free) seasoning on my veggies, but you can use virtually any seasoning you like, just make sure there isn’t any salt in it, and if there is omit adding additional salt.
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3. Place veggies in the oven at 425F for one hour. Be sure to stir veggies around about halfway through to ensure even cooking.
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4. Veggies will be soft and roasted perfectly at an hour, but you can leave in a little longer if you like them browner. image

Breakfast Hash

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Breakfast Hash

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What else can I say about this breakfast that doesn’t tell you it for itself after seeing this picture? It’s delicious and has no calories whatsoever! Ok, so that’s a lie, but come on, who cares once you taste this delicious concoction!

Ingredients:
3 medium red potatoes chopped
1 sweet onion chopped
A few sweet peppers chopped (optional – you can leave out or use a bell pepper if you don’t have sweet peppers)
6-8 slices of bacon chopped (I just used what I had leftover in my package of bacon. Feel free to use an entire package for this!)
1 jalapeno chopped (if you don’t like the heat, remove the stems and seeds, or just use half)
1 garlic clove chopped
2 T butter
Olive oil
Salt and pepper
1-2 fried eggs per person (this made enough for 2 of us to have large servings)
Shredded cheese and Louisiana hot sauce for garnish

1. Saute onion and peppers in butter and olive oil for about 15 minutes on medium to high heat.
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2. Add bacon and chopped potatoes, and saute another 5 minutes before adding chopped garlic. Season with salt and pepper.
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3. Fry up your eggs in a separate skillet (1-2 per person). As a good southern girl, I keep a bowl of bacon grease on hand by my stove top for occasions such as this where I need to fry an egg in bacon grease. Don’t you dare try to tell me an egg “fried” in a skillet with Pam is fried. That’s blasphemous and may God have mercy on your soul! However, should you like your eggs sunny side up, you can add them later and cook on your skillet under the broiler later if you’d like.
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4. Put several healthy spoonfuls of your delicious hash into a bowl and top with your friend egg. Then garnish with cheese, Louisiana hot sauce, or whatever else you like. -6
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Roasted Brussels Sprouts

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Roasted Brussels Sprouts

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If you’re one of those people that thinks they don’t like Brussels Sprouts, I urge you to try this recipe. It’s delicious and goes great as a side to any main course!

Ingredients:
1 container of Brussels Sprouts halved
1/2 stick of butter
Olive oil
Garlic salt, pepper, cayenne pepper

1. Normally, I use a container of Brussels Sprouts for this recipe. However, my grocery store had this bad boy in stock for a steal! So I cut them off the stalk myself.
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2. Spread Brussels Sprouts halves over a cookie sheet lined with foil (to help with clean up later). Drizzle with olive oil and 1/2 stick of butter sliced into pats. The thing about butter is it makes everything delicious. I’m not a big stickler for how much to use here, so I try to go by this rule: when I think I’ve added enough butter, I add a little more just to be sure! Then season with garlic salt and pepper liberally and a light dusting with cayenne pepper.
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3. Pop these puppies into a preheated 375F degree oven for about 45 minutes.
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4. You’ll know they’re done when some of them begin to caramelize and turn golden.
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