Tag Archives: garlic

Garlicky Marsala Mushrooms with Tortellini

Dinner Ideas June 23, 2026 Leave a comment
Bowl of tortellini pasta with mushrooms, red and yellow bell peppers, and herbs
Marsala Tortellini

Warm, comforting, and richly flavored, this savory mushroom and tortellini dish celebrates the earthy depth of wild mushrooms paired with pillowy cheese-stuffed tortellini. Quartered mushrooms are gently sautéed with garlic and shallot until golden, then deglazed with a splash of Marsala wine to lift the caramelized fond. A touch of fresh rosemary infuses the pan with herbal warmth while a knob of butter and a drizzle of olive oil round out the mouthfeel, creating a silky coating that clings to each pasta parcel.

The tortellini are cooked al dente and folded into the mushroom mixture, allowing the pasta to absorb the savory pan juices. Finishing the dish with a swirl of cream or a generous handful of grated Parmesan adds luminosity and salt-balanced richness, while a squeeze of lemon and a scattering of chopped parsley brighten the overall profile and cut through the creaminess.

Ingredients

  • 5 tablespoons olive oil
  • 1 pound of white mushrooms – cleaned & quartered or mushrooms of your choice
  • 1 pound of portabella mushrooms – cleaned & quartered
  • 4 large garlic cloves
    • 2 cloves sliced thin
    • 2 cloves minced (set aside)
  • 1 medium shallot, thinly diced
  • 1-1/2 teaspoons of fresh minced rosemary
  • ½ cup dry Marsala wine
  • 3 tablespoons of balsamic vinegar
  • 1 cup of minced green, yellow, and red peppers
  • 1 package of frozen or fresh Tortellini or pasta of your choice
  • 2 tablespoons of butter, melted
  • 1/3 cup freshly grated Parmesan cheese
  • 2 large garlic cloves, grated or minced

Process

  1. Bring a large pot of salted water to a boil for the pasta.
  2. In a very large skillet, heat 2 tablespoons of olive oil. Add the mushrooms, season with salt and pepper,
  3. Cook over high heat, stirring until the mushrooms are browned all over, about 2 – 3 minutes.
  4. Add the sliced garlic, shallot, peppers, and rosemary; cook, stirring, until fragrant, about 2 minutes. Add the Marsala wine and cook until nearly evaporated,
  5. Add the balsamic vinegar and cook, stirring for 30 seconds.
  6. Stir in the minced garlic and the remaining 3 tablespoons of olive oil, then season with salt and pepper. Cover and keep warm.
  7. Prepare pasta according to directions
  8. After draining the pasta, return it to a large bowl and stir in the melted butter and mushroom mixture. Stir in 1/3 cup of fresh Parmesan cheese until melted. Garnish with chopped parsley and a swirl of fresh cream if desired.

Garlic Crunch Salad Topping

Dinner Ideas June 9, 2026 Leave a comment
Glass jar filled with crunchy garlic and oat topping on wooden table with spoon and garlic bulb
A jar of crunchy garlic and oat topping

Meet Garlic and Oat Crunch: your new kitchen sidekick that turns ordinary meals into crowd-pleasing bites. Imagine lightly toasted oats doing a happy crunch dance with golden, caramelized garlic—salty, slightly sweet, and irresistibly toasty. Use it as a salad sprinkle when you crave a granola-like chew that contrasts crisp greens, roasted root veg, or cozy grain bowls. On baked potatoes, scatter a generous handful over butter or sour cream to build a crispy, flavorful crust that teams perfectly with melted cheese and creamy fillings. Spoon it over roasted or steamed vegetables for an instant upgrade—those humble sides suddenly have restaurant-style charm and a savory umami boost.

Ingredients

  • 1 cup rolled oats (old-fashioned or quick)
  • 2 tablespoons of honey
  • 3 tablespoons of melted butter
  • ½ teaspoon of Kosher salt
  • 3 large garlic cloves, thinly sliced or minced
  • ¼ cup all-purpose flour (for a firmer crumble)
  • ¼ cup chopped nuts (pecans, walnuts, or sunflower seeds)
  • 2 tablespoons of flax seeds

Process

  1. Preheat oven to 300°F
  2. In a bowl, combine oats, garlic, honey, and optional flour.
  3. Stir in melted butter until mixture is evenly coated.
  4. Fold in nuts and flax seeds
  5. Place mixture on a rimmed baking sheet, spacing evenly.
  6. Bake for 20 – 25 minutes, stirring halfway, until lightly browned and crisp.
  7. Let cool completely before storing in a glass jar with a lid; it will firm up and keep well.

Want to mix things up? Swap in gluten-free oats, add seeds like sunflower or pumpkin for extra snap, or fold in grated Parmesan for a richer, savory twist. Garlic and Oat Crunch is pantry-friendly, endlessly adaptable, and delightfully simple—perfect for adding texture, flavor, and a little rustic flair to everything from lunch to late-night snacks.

For extra flavor: Add a pinch of smoked paprika or thyme for a more robust profile.

This garlic & oat topping is a quick, customizable way to add a rich, crunchy layer to your desserts or savory dishes — perfect for both sweet and savory pairings.

Chicken Salad Caesar Style!

Chicken, dinner, Dinner Ideas, Salads June 8, 2026 Leave a comment
Grilled chicken Caesar salad with iced tea on wooden table overlooking beach and pier
Enjoying a grilled chicken salad!

Love this Chicken Salad! Ditch boring mayo and try a lively olive oil, garlic, and lemon dressing that hugs every leaf. Extra-crisp romaine, grilled chicken, and crunchy croutons deliver savory satisfaction with bright, zesty punch. Serve it as a starring entrée or a playful side—perfect for warm summer evenings when you want a light, yet wildly delicious meal.

Ingredients

Dressing

  • 2 cloves of garlic, minced or pressed
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons of fresh-squeezed lemon juice
  • 1 tablespoon Dijon mustard
  • 1-1/2 teaspoons Worcestershire Sauce

Put dressing ingredients in a small food processor or blender and blend. Set aside.

 Marinade

  • ¼ cup olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon Worcestershire sauce
  1. Mix the marinade ingredients together in a bowl or a sealed bag.
  2. Marinade chicken breasts for 20 – 30 minutes.
  3. Discard the marinade and grill the chicken until the thickest part reaches 165°F (fully cooked).

Salad Ingredients

Use the listed options or add your own; all choices are optional.

  • Romaine Lettuce torn into bite-size pieces
  • 2 hard-boiled eggs
  • Crumbled Feta or Goat Cheese
  • Black olives, sliced
  • Thinly sliced scallions
  • 1 can baby corn on the cob, drained
  • Roasted red pepper, sliced
  • Garlic croutons
  • 1/3 cup Freshly grated Parmesan cheese

Process

  1. Put lettuce and other salad ingredients in a large salad bowl.
  2. Add sliced grilled chicken.
  3. Mix with the olive oil and garlic dressing
  4. Top the salad with garlic croutons and 1/3 cup grated Parmesan cheese.
  5. Serve immediately.

Brussels Sprouts with Bacon, Garlic, and Onion

Dinner Ideas, Vegetables February 28, 2026 Leave a comment

Brussels sprouts are often overlooked but offer many health benefits and culinary uses. They taste similar to small cabbages and can be made more appealing by adding ingredients like bacon, garlic, or sweet onions. These vegetables go well with beef or pork dishes. To keep their nutrients, it’s best to steam or stir-fry Brussels sprouts, as boiling can reduce important compounds like sulforaphane. They also contain indole-3-carbinol, which is being studied for its potential to help repair DNA and slow cancer growth in lab tests. Including Brussels sprouts in your meals can support a healthy diet and add variety to your cooking. Their nutritional value and versatility make them a good choice for many recipes, helping more people enjoy this nutrient-rich vegetable.

Brussels Sprouts with Bacon, Garlic, and Onion

Ingredients

  • 6 slices bacon
  • ½ cup sweet onion, diced
  • 2 pounds Brussels sprouts, trimmed and halved
  • 4 garlic cloves, grated
  • 1/2 cup fat-free chicken broth
  • 1/8 teaspoon salt
  • 1/8 teaspoon red pepper flakes or Korean Red Pepper Powder
  • 1 tablespoon red currant jelly

Process

  1. Heat a large nonstick skillet over medium-high heat. Add bacon, and sauté until bacon begins to brown. Remove pan from heat. Remove the bacon from pan, reserve one tablespoon drippings in pan (discard the remaining drippings).
  2. Chop bacon into small pieces
  3. Return pan to medium-high heat, and stir in bacon pieces, onion, and Brussels sprouts; sauté 4 minutes.
  4. Add garlic, and sauté for 4 minutes or until garlic begins to brown, stirring frequently.
  5. Add the chicken broth and bring it to a boil. Cook for 2 minutes until the broth reduces and is almost completely gone and the sprouts are crisp-tender, stirring occasionally.
  6. Remove from heat; stir in salt and red pepper flakes, toss with a tablespoon of currant jelly.
  7. For a colorful, special Thanksgiving or Christmas dinner or any holiday dinner, try stirring in pomegranate seeds.

Roasted Garlic Chicken

Dinner Ideas January 26, 2026 Leave a comment 





There are many reasons to love garlic chicken thighs, especially for their flavor. The crispy skin, juicy meat, and garlic sauce combine to create a rich, satisfying experience. Each bite offers a mix of textures, from the golden, seared exterior to the tender, flavorful interior. This recipe is reliable and versatile, suitable for a cozy home meal or a special gathering. It’s a dish that feels rustic yet impressive enough for a picnic or dinner party. For the best results, marinate the chicken for 24 to 36 hours before roasting. Dark meat cuts like chicken thighs and legs work best because they stay moist and tender during cooking. Overall, this garlic chicken recipe is a delicious, easy-to-make option that appeals to many tastes and occasions.





Marinade Ingredients





    

  • 1 cup of olive oil
    • 




  • 8 garlic cloves, flattened
    • 




  • ½ cup minced fresh parsley
    • 




  • 2 – 3 pounds of chicken thighs and legs, skin on and bone in
    • 






Process





    

  1. Prep chicken by cutting off any extra fat or extra skin, pat it completely dry before adding it to the marinade.
    2. 




  2. Peel garlic cloves and flatten them with a knife.
    3. 




  3. Chop fresh parsley finely.
    4. 




  4. Mix olive oil, garlic, and parsley and pour into a gallon plastic bag.
    5. 




  5. Add the chicken and marinate the meat for at least 4 hours, up to 36 hours.
    6. 




  6. Place in the refrigerator, flipping every few hours to ensure even coverage of the marinade.
    7. 






Sauce Ingredients





    

  • 6 garlic cloves, pressed or grated
    • 




  • 3 tablespoons chopped fresh rosemary or 1 tablespoon of dried, crumbled
    • 




  • 2-1/2 tablespoons chopped fresh thyme or 2 teaspoons of dried
    • 




  • 1 teaspoon of coarse Kosher salt
    • 




  • Ground Pepper
    • 






Process





    

  1. Preheat oven to 425°F. Line a raised edge sheet pan with aluminum foil for easy clean up.
    2. 




  2. Take the chicken out of the marinade, keeping any garlic or parsley stuck to it. Place the chicken skin side up on a shallow roasting pan or sheet pan with raised edges. Save one-third of the marinade in a large bowl for later use.
    3. 




  3. Stir the pressed garlic cloves, rosemary, and thyme into the reserved marinade.
    4. 




  4. Pour this mixture over the chicken in the roasting pan.
    5. 




  5. Season with salt and pepper and cook skin side up until cooked through for about 50 minutes.
    6. 
















			



	
Roasted Garlic Chicken Thighs

	


					Chicken, Dinner Ideas
		
					December 8, 2025
		
					Leave a comment
			


	







Here is a terrific recipe for chicken thighs, great for a party or a special dinner.  Or use legs/thighs. Yes, you do have to love garlic, so be sure only to invite those who have an acquired taste for this tasty allium.





This recipe should be prepared the day before and as a note, the longer you marinate it – the taster it becomes.  It is best to marinade for at the very least, 6 hours up to 24 hours in advance.  Please use only fresh herbs and fresh garlic cloves with this recipe, or you will rob yourself of the intoxicating aroma and flavor of this dish.





INGREDIENTS





    

  • 3 – 4 pounds of skin on and bone in chicken thighs
    • 




  • 1 cup of olive oil 
    • 




  • 16 fresh garlic cloves
    • 




  • 2-tablespoons fresh rosemary, chopped
    • 




  • 2-tablespoons fresh thyme, chopped
    • 




  • 1/2 cup (or more) fresh parsley, chopped
    • 











MARINADE





    

  • About 1 cup of olive oil – more or less to cover the chicken pieces
    • 




  • 6 peeled and smashed garlic cloves – cut in half after you smash them
    • 




  • ½ cup of fresh minced flat leaf Italian parsley
    • 






PROCESS





    

  •  Wash, and trim extra skin and fat from chicken thighs, pat them dry.
    • 




  • Spread them flat in a baking dish large enough to hold all thighs
    • 




  • Combine olive oil, garlic cloves and parsley and pour over thighs
    • 




  • Cover baking dish with plastic wrap or lid and refrigerate for up to 24 hours, turning only once during that time.
    • 






After 6 – 24 hours





    

  • Remove chicken from marinade and scrape off excess olive oil and place chicken in a shallow, foil lined, rimmed  cookie  sheet. 
    • 




  • With a slotted spoon, scoop up garlic and parsley from marinade and spread on top of chicken.
    • 




  • Reserve 1/3 cup of olive oil from marinade.
    • 




  • Preheat oven to 400F. 
    • 






In a bowl combine





    

  • 8 more garlic cloves, minced or grated
    • 




  •  1/3 cup reserved olive oil
    • 




  •   2 tablespoons fresh rosemary chopped
    • 




  •   2 tablespoons fresh thyme leaves
    • 






    

  1. Pour this mixture on top of chicken in pan.
    2. 




  2. Bake at 400F.  for 45 minutes – do not turn chicken during baking.
    3. 




  3. *Note: do not crowd chicken pieces in roasting pan – this will steam the chicken rather than roasting it.
    4. 






Enjoy