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These Baked Garlic Parmesan Potato Wedges are one of my families favorite side dishes! They’re easy to make and oh so addictively delicious! I love how the parmesan that they’re coating in helps the outsides become nice and crisp while the insides say perfectly soft and tender. Also that last few minute so broiling is…
This simple veggie blend of potatoes, carrots and green beans is seasoned with a delicious garlic and fresh herb blend then roasted to perfection. It’s an excellent go-to side dish that pairs well with just about anything! If you haven’t noticed by now, I’m allllll about those roasted veggies! When fresh vegetables are roasted they…
YOU GUYS. Meet your new way to obsess over feta cheese. The post Lemon Feta Dip with Garlic Tomato Vinaigrette. appeared first on Half Baked Harvest.
8 chicken thighs, with skin, pierced all over with a small knife
5 cloves garlic, peeled
1 2-inch piece fresh ginger root, peeled
1 small jalapeño pepper, seeded, or cayenne to taste
Juice and zest of 1 whole lemon
2 tablespoons tomato paste
½ teaspoon salt, or to taste
1 teaspoon cumin powder
1 teaspoon coriander seeds or ground coriander
Why fry it when you can bake it? Really I absolutely love fried, crispy Chinese chicken buuuuut frying isn’t all that healthy so I now find myself trying to make things with the baked method more often. This Baked Honey Garlic Chicken is quick and easy to make and the end results are perfectly satisfying…
1 teaspoon sugar
1/2 cup warm water
1/4 oz active dry yeast
2 1/4 cups all-purpose flour
1/2 cup plain yogurt
1 tablespoon oil
Some oil, for greasing the skillet
4 tablespoons melted salted butter
4 cloves garlic, finely minced
1 cup shredded cheddar cheese
2 tablespoons chopped cilantro
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This is a super-quick and delicious garlic shrimp recipe. Lots of olive oil and garlic add great flavor, especially when served with fresh sliced bread. Cook the shrimp quickly in a hot skillet, but don’t overcook! Overcooked shrimp can get rubbery, so the total cooking time for this dish is about 4 minutes tops.
2 lbs SHRIMP
½ cup OLIVE OIL
½ cup GARLIC …or as much as you like (finely chopped)
1 tsp RED PEPPER FLAKES
2 tsp PAPRIKA
SALT and PEPPER to taste
3-5 Tbsp LEMON JUICE
½ cup PARSLEY (chopped)
sliced BREAD for sure, dude
🦐🦐 Peel and devein the shrimp (save the shells and heads to make a stock!)
🦐🦐 Heat olive oil in a skillet on medium high heat.
🦐🦐 When oil is hot, add red pepper flakes. Red pepper flakes add a nice heat, but substitute fresh peppers, or even a little cayenne if you like.
🦐🦐 Add garlic and saute for 1 minute. Use as much garlic as you like. I prefer lots of garlic. I literally used an entire bulb. It seems like a lot, but the oil and garlic taste great with thick slices of fresh bread.
🦐🦐 Add the shrimp, and continue sauteing on medium high heat.
🦐🦐 The shrimp only take about 3 minutes to cook. Don’t overcook the shrimp; they will become rubbery if cooked overly long.
🦐🦐 Add paprika, and salt and pepper to taste.
🦐🦐 Saute shrimp until JUST cooked, when shrimp begin to color and curl, then remove the skillet from the heat.
🦐🦐 Add lemon juice and fresh chopped parsley.
🦐🦐 Mix well and serve in a bowl with thick slices of fresh bread.
Kkanpunggi is spicy garlic fried chicken stir-fried with vegetables and a sweet and sour sauce. It’s a Korean Chinese dish, originating in China but modified to suit Korean tastes, with Korean ingredients.
Ingredients (for 2-3 servings)
½ pound chicken breast (about 230 grams), cut into bite size small pieces
½ teaspoon minced ginger
1 teaspoon soy sauce
¼ teaspoon ground black pepper
½ cup potato starch
1 egg white (If you use 1 pound chicken, use 1 whole egg)
Spicy garlic- and leek-infused oil:
¼ cup vegetable or corn oil
½ cup thinly shredded leek
4 garlic cloves, cut into halves
1 tablespoon coarse red chili flakes
Vegetables and seasonings:
1 green chili pepper, deseeded, sliced thinly
1 fresh red chili pepper, deseeded, sliced thinly
1 green onion, chopped
½ medium sized onion, chopped
3-4 small dried red chili peppers
Sweet and sour sauce (all mixed together in a small bowl):
1 tablespoon soy sauce
2 tablespoons water
2 tablespoons rice syrup (or sugar)
1 tablespoon white vinegar
1 teaspoon potato starch
1 cup cooking oil (grapeseed oil, vegetable oil, or corn oil)
1 teaspoon sesame oil
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And the healthy eats just keep coming! The post Lemon Garlic Roasted Broccoli Salad. appeared first on Half Baked Harvest.
By The Recipe Critic
1½ pounds boneless skinless chicken breasts, thinly sliced
2 Tablespoons olive oil
1 cup heavy cream
½ cup chicken broth
1 teaspoon garlic powder
1 teaspoon italian seasoning
½ cup parmesan cheese
1 cup spinach, chopped
½ cup sun dried tomatoes
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Salt and pepper to taste.
Time: 30 minutes
Yield: 4 servings
Get full recipe ~ http://cooking.nytimes.com/recipes/1012996-chicken-with-garlic-chili-ginger-sauce
4 boneless, skinless chicken breast halves, 8 ounces each
Freshly ground black pepper
1 5-inch-long piece fresh ginger root, peeled
8 fat garlic cloves
4 jalapeño peppers
1 quart chicken broth
3 tablespoons soy sauce
2 tablespoons dark brown sugar
2 teaspoons fish sauce
2 teaspoons freshly squeezed lime juice, more to taste
Cooked rice, for serving
Sesame oil, for drizzling
1 bunch roughly chopped basil, for serving
1 bunch roughly chopped cilantro, for serving
1 bunch thinly sliced scallions, for serving
1 European cucumber, thinly sliced, for serving