Tag Archives: supper

Roasted Garlic-How to Roast Garlic

Posted on by
How to Roast Garlic

How to Roast Garlic

Can you image cooking without garlic? I can’t! I love it! Garlic lends so much flavor to a savory dish, it’s hard to imagine not having it to use. I love garlic in every state, raw, blanched, powdered, and roasted.  Each has it’s own unique flavor. Roasted garlic is so delicious, and there are so many uses for it. I add roasted garlic to a plain tomato sauce to instantly take it from bland to fantastic! I add roasted garlic to one of my favorite roasted eggplant dishes. I spread roasted garlic on a good piece of crusty bread and dip it into a balsamic, red pepper, and olive oil vinaigrette, and of course, I add roasted garlic to mashed potatoes, or my cauliflower potato mash! There are a plethora of uses for roasted garlic, (like using it for my Roasted Garlic and Lemon Chicken recipe), once you learn how to roast garlic, you will wonder why you’ve been cooking without it!

Pin It!

Pin It!

 

 

 

 

 

Prep time: 2 minutes

Cook time:30-45 minutes

Ingredients:

1 large bulb of garlic

1 teaspoon of olive oil

sea salt and black pepper to taste (optional)

1 sheet of foil–must be big enough to fully enclose the garlic

Directions: Pre heat the oven to 400F. With a knife slice the top off of the garlic. Place the garlic inside of the foil, pour the oil over the top of the garlic, making sure to cover all exposed garlic. add sea salt and black pepper if using:

image

Fold all sides of the foil, making sure that the garlic is fully enclosed. Place the garlic bulb in your oven:

image

Cook  for 45 minutes, or until garlic is beautifully golden brown:

image

Allow to cool for 10-15 minutes, then remove by squeezing, or by removing each individual clove of garlic with a pairing knife, and enjoy!

Persian Cucumber and Tomato Salad

Posted on by
Persian Cucumber and Tomato Salad

Persian Cucumber and Tomato Salad

My daughter has reached a turning point in eating! I have a feeling it has a lot to do with the fact that she her 2 year molars are coming in, which makes things easier to chew. But in the last few weeks we’ve seen a change in her mindset too. She’s taken to saying “to eat is good for you?” Or insert name of food item “is good for you?” If we say yes, then she eats it! I feel like I’ve struck the mommy lotto because now things she wouldn’t consider eating, she’s now eating, all because we say it’s good for her. One of the things I have been trying to get her to eat, but she never would, is cucumbers. It has been a complete over night shift! She wouldn’t touch them before, but now she loves them because they’re good for her. She also loves tomatoes, this Persian salad is one of my favorite salads to order when we go out for Persian food. So I thought I’d try it out on her and of course she loved it! I’m not a big fan of onions in my salads, because they tend to over power the rest of the ingredients in a salad. I don’t know where I learned this tip, but soaking the onions in water before adding them to things, mellows the onions a bit. I let them sit for 5-10 minutes and drain them before adding them to my salad, the onions still have flavor, but less of a “oh my god I just ate a raw onion” bite! I prefer to use red onion, or shallots in this recipe, but brown onion works just as well.

Pin It!

Pin It!

 

 

 

 

Prep time: 5-10minutes
Cook time : none

Ingredients:
1 cup Organic Persian Cucumber cubed
1 cup of organic cherry Tomatoes quartered or halved
3 tablespoons of lemon juice
2 tablespoons of olive oil
Sea salt to taste
2 tablespoons of red onion finely chopped, soaked in water for ten minutes then drained just before adding them to salad.

Directions:
Add all the ingredients to a bowl toss well and enjoy!

image

Lime and Red Pepper Flake Chicken Wings

Posted on by
Lime and Red Pepper Flake Chicken Wings

Lime and Red Pepper Flake Chicken Wings

I am not a huge sports fan, and thankfully neither is my husband! I can’t sit through games. In our house politics is what has us yelling at the television and calling the players idiots. That doesn’t mean that we don’t enjoy game day foods like chicken wings. I for one am a huge fan of spicy buffalo wings, but they aren’t huge on my husbands list of favorite things to eat. So if I want them, I have have to invent ways to indulge my craving and make them palatable for him. This recipe does just that. The tang of the lime, matched with the spice of the red pepper flake, make for a tasty and satisfying wing!

Pin It!

 

 

Prep Time: 5 minute
Cook Time: 25 minutes
Total time: 30 minutes

Ingredients:
1 lb of chicken wings
1/4 of lime juice
3 cloves of garlic crushed or grated
Zest of 2 limes
1/2 teaspoon of red pepper flakes
Sea salt to taste
2 tablespoons of olive oil

Directions: Pre-heat the oven to 425F. Pat dry your wings with a paper towel, In a bowl season the chicken with sea salt, then add the lime zest, olive oil, garlic, red pepper flakes and mix well. Place the chicken on a foil lined baking sheet and place in the oven, cook for 20-25 minutes, until the chicken is crisped and cooked through. Remove from the oven, sprinkle evenly with lime juice and enjoy! My ranch dip make these even more awesome than they already are, and while you’re at it try my Ranch Potatoes!

Corn Griddle Cakes with Turkey Sausage

Posted on by
Corn Griddle Cakes with Turkey Sausage

Do you ever have breakfast for dinner? I don’t mean a bowl of cereal, I mean one of those Sunday morning, bacon, and eggs, with a side of cinnamon french toast kind of breakfast dinners! Aren’t those the best? There is just something about eating breakfast foods at night that makes them all the more tasty! Cue these corn cakes! They have everything your love about breakfast mixed up in one fluffy delicious cake! Top them with warm maple syrup, and you get the picture!

Ingredients:
7 ounces of breakfast sausage, I used turkey sausage, casings removed
1.5 cups of fresh or frozen, thawed, corn kernels
1 cup of yellow cornmeal
1/2 cup of whole wheat flour
1 tablespoon of maple syrup, or sweetener of your choice
1 teaspoon of sea salt
1 teaspoon of black pepper
1/2 teaspoon of baking soda
1/4 teaspoon of baking powder
1 1/4 cup of butter milk, (can substitute plain yogurt, or add 1 tablespoon of vinegar or lemon juice to 1 1/4 cup of milk and let sit at least 10 minutes before adding it to the recipe)
2 large eggs
1/4 cup of green onions, can use brown onion as substitute.
Butter or ghee for cooking cakes.

Directions:

  • Cook sausage in a skillet over medium heat, breaking up into small pieces, until browned and cooked through, about 8 minutes. Using a slotted spoon, transfer sausage to a small bowl. Add corn to same skillet and cook over medium-high heat, stirring often, until browned, 5–6 minutes. Transfer corn to bowl with sausage and let cool. Wipe skillet clean and reserve.
  • Whisk cornmeal and the rest of the dry ingredients in a medium bowl. Whisk buttermilk, maple syrup and eggs together, and add to the dry ingredients, whisk until just combined. Fold in sausage, corn, and scallions.

     

  • Heat 1 Tbsp.  butter in a skillet; working in batches and adding butter as needed between batches, add batter to pan by tablespoonfuls. Cook until cakes are crisp and golden brown, 2–3 minutes. Turn cakes over and cook until browned, 1–2 minutes longer. Transfer cakes to paper towels to drain. Serve warm drizzled maple syrup yum!!!!

    What’s your favorite breakfast for dinner meal?

    Follow and like me on Facebook: http://www.facebook.com/lazygirldinners