Tag Archives: garlic

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pretzel roll title

If you 're new here you might be wondering why I'm posting our Friday Recipe on Sunday night. The rest of you already know why: because I can't get my act together! Just when I think I'm getting back into my routine I run across a speed-bump (a heinous cold, physical therapy, raccoons) and it throws me off course again. It's tough being me.

One thing I did right was make these Salted Pretzel Rolls from Bake Your Day. I follow Bake Your Day's blog and have tried a few other of her recipes with great success so I thought, "Why not!" I like rolls. I like pretzels. This is a mash-up I can get behind.

First off I want to tell you, these are deeeeeee-licious! I mean, seriously delicious. The outsides with their browned & salted tops are crispy-crunchy but the insides remain fluffy and delightful, especially straight from the oven all hot and steaming... with a pat of butter....

pretzel butter

Second, this recipe is so much easier than you might imagine. For the "mixing" part, the electric mixer does all the work. Then there is a 2-step cooking process which sounds intimidating but trust me it's easy and kinda fun. You feel a little bit like a scientist and afterward you will feel smarter. Rolls that are scrumptious as well as raise your IQ!

pretzel bites

Thirdly, there is a 2nd option in this recipe to make them into pretzel bites instead of rolls. I put aside a couple handfuls of dough to try the pretzel bites. After you make the "bites", simply toss a smashed clove of garlic and some butter into a pan, warm over medium until it is melted. Throw out the garlic clove and toss in some chopped parsley. Drizzle over the pretzel bites and eat while still warm.

I made these pretzel rolls/bites one Saturday when I was by myself at home and they were so good I threw them in a cloth napkin and drove down the road to my brother's house to share with him and his family. As it turned out, he was having a shooting party so we passed the pretzel bites around till they were gone; it took about 47 seconds. Later my brother called to tell me how insanely delicious they were. They are that good.

So jump on over to Bake Your Day and give it a try! You will either love me because they are so tasty or hate me because you just can't stop eating them.

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I've been getting back into the kitchen a little more, but I'm having a hard time taking photos at the same time. I know I prefer to read a recipe post with photos, I'm betting you do too. So if anyone would like to volunteer to follow me around day after day and take pictures of my hands, measuring spoons and cutting board I am accepting applications. The stipend pays in pretzel bites. No takers?

pretzel long

garlic chicken couscous

Most of the time when I share a recipe I try to include a little story, a little anecdote that leads up to the food.  I try to bring it all full circle in the end.  Today, I'm not gonna lie.  I got nothin'.

What I can tell you is this:  I'm hungry.  I like chicken.  I like quick and easy prep.  And this recipe fits the bill. It has garlic, it has wine, it has onions.  It all goes into the slow cooker and comes out a chickeny-garlicky-saucy dinner to be served over a bed of couscous.  This is a recipe I must share with you.

This recipe for Slow-Cooker Garlic Chicken With  Couscous comes from good ole Martha Stewart.  After lightly browning chicken pieces in a skillet, the onion, garlic and thyme are tossed into the slow cooker and the chicken pieces are placed on top with a little salt & pepper.  Flour and white wine are whisked together and drizzled over top.  In as little as 3.5 hours (on high) or 7 hours (on low), the chicken & sauce is ready to be served over couscous which takes approximately five minutes to prepare.  Top it off with parsley.

So there you have it, no fuss, no muss.

What is muss?  I'm going to have to look that up....

 

It's not that I have big plans this weekend, other than babysitting The Jake.  I just don't feel like doing any big cooking this weekend.  And I definitely don't want to have to worry about dinner plans.

Cue the cast iron skillet.  I love my cast iron pots & pans.  From the gigantic Lodge fry pan I received as a Christmas present to the itty bitty skillet that belonged to my grandma &  I convinced my brother to give to me- I just can't do without them.

So back to the recipe.  Aside from a little saucepan to precook the potatoes, this recipe for Rosemary Chicken is cooked in the cast iron skillet.  Less cleanup?  Yes please!

Plus, a cast iron skillet (or dutch oven) gives your food even heat and a golden crust that just cannot be duplicated by any other piece of cookware.

The recipe list is short : chicken, potatoes, mushrooms, rosemary, garlic, red pepper, lemon, & olive oil.  But these are classic flavor combinations and will guarantee a hearty, warm, delicious meal.

It really looks so simple, sounds so yummy and won't be hard to clean up.  Let's go for it!

You can get the full recipe here, from Food Network.

So whether you're schedule is as lazy as mine or you have a marathon to run this weekend (literal or figurative), I hope you enjoy it.  See you back here next week!

1 Comment

Monday morning I woke up and for some reason I thought it was Friday.  Which was quite a rude awakening when I got to work and realized I had 4 whole days to go.  But every day this week, I woke up and thought it was Friday.  Don't ask, I have a thyroid problem. 

And then on Wednesday night, when I was planning the rest of my posts for the week I thought, "I'd better get my Friday recipe edited for tomorrow..."  So if  you were wondering why you were getting a Friday recipe on Thursday, it's because I'm a dork.

So... in light of my enthusiasm for Friday, and because I can laugh at myself and I hope you can too, and because I love to share food above all else.... you get another recipe from my Google Reader!  Happy Friday my friends, the REAL Friday.

Creamy Garlic Dressing from Food & Wine Magazine

3/4 cup plain nonfat yogurt

  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons white wine vinegar
  • 2 scallions, thinly sliced
  • 1 garlic clove, thinly sliced
  • 1/2 teaspoon freshly ground pepper
  • Salt
  1. Scoop the yogurt into a paper towel-lined strainer set over a bowl and let stand at room temperature for 30 minutes.
  2. In a mini food processor, combine the drained yogurt with the olive oil, vinegar, scallions, garlic and pepper; process until smooth. Season with salt.
Make Ahead The dressing can be refrigerated for up to 4 days. Notes One Serving74 cal, 7 gm fat, 1 gm saturated fat, 2 gm carb, 0 gm fiber.Uses: Toss with mixed greens or serve as a dipping sauce for crudités.