This was healthy and delicious!
3 T. butter
1 T. olive oil
4 4-oz mahi mahi fillets
3 cloves garlic, minced
Zest and juice of 1 lemon
1 T. freshly chopped parsley
Heat oil and butter in a pan. Drizzle some olive oil over the mahi mahi and season with salt and pepper. Place the fish inside the heated pan. Cook until golden on both sides, being careful not to overcook. Transfer to a plate.
To the skillet, add 2 T. butter. Once melted, reduce the heat and add the garlic. Cook until fragrant, being careful not to burn it. Stir in the lemon zest, juice and parsley. Return the mahi mahi to the pan and coat the fish with the sauce. Serve with some more sauce on top.
This sauce is rich but a little goes a long way! I used it over the Perline pasta from Trader Joe’s stuffed with prosciutto – it was great!
1 whole garlic clove
1 cup heavy cream
Fresh basil, cut into strips.
Salt and pepper to taste
Cut off the head of the garlic. Drizzle with olive oil. Place the head of garlic in a oven proof pan and cover tightly. Roast at 400 for about 50 minutes.
Once the garlic has been roasted, squeeze out the softened garlic into a saucepan.
Add the cream and heat slowly. Using an immersion blender, blend altogether.
Season with salt and pepper. Add the basil and stir.
Meanwhile, cook the pasta until done. Mix everything together and serve.
Evidently Asian noodles are quite different than regular pasta noodles – luckily I thought of looking for some at the grocery store rather than just using the pasta noodles I had at home. I used chow mein noodles and they turned out great – plus, they cook really quickly!
1 package chow mein noodles, cooked and drained
1 lb. beef chunks (use a good quality meat) – I used sirloin tips
3 green onions, sliced
4 garlic cloves, chopped
2 T. brown sugar
2 T. soy sauce
Heat some olive oil in a wok. Add the green onions and garlic and cook for a few minutes.
Add the beef chunks and brown well.
Add the brown sugar and soy sauce. Stir well until all combined.
Add in the noodles and mix altogether. Serve!
Tasty and delicious….and if you want a bit more garlic flavor, mash the roasted garlic into the sauce at the end!
4 chicken thighs with skin and bones
2 t. minced fresh rosemary
4 rosemary sprigs
10 peeled garlic cloves, whole
1/2 c. chicken broth
1/3 c. white wine
1 T. olive oil
Preheat the oven to 475. Place some rosemary sprigs underneath the skin of each thigh. Season the thighs with salt and pepper and place them in an ovenproof skillet.
Toss together the garlic, olive oil and rosemary in a bowl until the garlic is covered.
Arrange these garlic cloves around the chicken in the skillet. Drizzle any remaining oil over the chicken.
Roast the chicken for about 15 minutes. Add broth to the skillet and cook until the chicken is cooked through.
Transfer the chicken and garlic to a plate. Add the wine to the skillet and reduce the pan juices. At this point, you can mash some of the roasted garlic into the sauce.
Serve this over the chicken.