Ingredients
2 Sauté Express® Garlic and Herb squares
1 large chicken breast, cut into strips
1 cup red bell pepper, diced
3 cups broccoli florets
2 cups uncooked pasta (I used rotini)
2 tablespoons chicken stock or chicken broth
1/4 cup grated parmesan cheese
Instructions
1. Heat a large nonstick pan over medium low heat. Add 1 square of Sauté Express® and wait until it begins to bubble and sizzle in the pan. Add the chicken breast slices and saute for 5-6 minutes until cooked through.
2. Meanwhile, fill a stock pot with water for the pasta and heat over high on the stove until boiling. Add a pinch of salt and the 2 cups of uncooked pasta. Cook according to package directions, then strain the noodles and set aside.
3. As the chicken and pasta are cooking, add the broccoli and red pepper to a microwave safe container (preferably a vegetable steaming container) with 1-2 tablespoons of water. Microwave on high for 2 minutes, then drain the container of excess water. Set aside.
4. When the chicken strips are cooked through, add the chicken stock/chicken broth to the pan. If any of the Sauté Express® has stuck to the pan, the chicken stock will release it. Then, add the second cube of Sauté Express® to the pan and allow it to melt.
5. Toss the steamed vegetables to the pan and stir a few times to combine. Then, add the drained pasta noodles to the pan and stir to combine. Sprinkle with the parmesan cheese and continue tossing the pasta for a minute or two to allow the flavors to incorporate. Serve while hot – enjoy!
1/2 bottle of lawrys Herb and Garlic Marinade
2 large spoonfuls of Pesto
2 boneless chicken breasts.
Cut chicken into one inch strips. Using same knife make slits into chicken. Pour lawrys marinade and pesto over chicken. Marinate over night (I did mine Sunday morning and cooked mine Monday evening so it marinated a while!!)
Sauce:
8 ounces of your choice of pasta (I used whole wheat penne)
2 tablespoons of olive oil
3 cloves of garlic
2 spoonfuls of pesto
1/2 cup of chicken broth
8 ounces of tomato sauce
1 cup of half and half
Boil water and start on noodles.
Pour entire batch of chicken, marinade and all, into skillet and cook chicken fully (the marinade will evaporate/cook down)
Heat olive oil, cook garlic. Add pesto. Simmer in chicken broth until half has cooked down. Add tomato sauce. Then add milk. Simmer for 5 minutes. Toss pasta in. Add flour if it needs to be thickened. Place chicken on top.
- 1 stick salted butter
- 5 cloves garlic, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon dried dill
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- pinch cayenne pepper
Place the stick of butter and chopped garlic in a microwave safe bowl. Heat for about 1 minute in the microwave or until butter has completely melted. Put all of your dried herbs & garlic powder in with the butter and finish with a pinch of cayenne pepper. Let the mixture sit until it hardens up again. With a soft spatula, smear on each half of your bread with butter and put the loaf back together. Wrap with aluminum foil and bake in the oven at 350 for about 20 minutes. Turn the broiler on and toast the tops of the bread for about 2 minutes. Make sure they don’t burn. Now you have your garlic bread. Be careful, it goes fast. Make sure you get a few pieces before your company demolishes it all!
In case you really need to have these knots too, of which I am just sure, here are the ingredients.
These knots can be kneaded in an electric mixer or simply just by hand. That really depends on your decision.
1. To start, place the dry ingredients (flour, sugar, yeast and salt) into a bowl and stir them to combine.
2. Then add the wet ingredients (olive oil, milk and water) and stir again just to combine.
3. Now, using the dough attachment of your electric mixer, mix the dough for about 8 minutes.
If you want to do this by hand, the process will last a little longer.
What we are going for here is a smooth and elastic dough.
4. Transfer the dough to a lightly oiled bowl, turn once to coat…
…and cover with a plastic wrap.
5. Allow to rise for about 1 hour, or until doubled in bulk.
6. Turn the dough onto a very lightly floured surface and divide it into 8 equal pieces.
To do that I used a knife. I first divided the dough into halves. Then I cut each half into halves again so I had 4 pieces. And finally I cut each piece into halves again which resulted in 8 equal pieces.
7. Use the palms of your hands to roll each ball into a 10-inch (26 cm) long rope.
If the dough is too sticky then use a little flour to dust it with. The ropes can’t be sticky because you wouldn’t be able to form the knots.
8. Now tie the rope into a knot.
9. Take the end lying underneath the knot and bring it over the top, tucking it into the center and take the end lying over the knot and tuck it underneath and into the center.
10. Transfer the knots on a baking sheet lined with parchment paper and cover with a clean kitchen towel.
11. Let the knots rise for another 45 minutes.
12. In the meantime you can prepare the glaze.
Melt the butter (microwave is perfectly okay) and press the garlic into it.
Instead of pressing the garlic through the press you can just mince it finely.
13. Add the dried oregano…
14. …and mix it all together.
15. When your knots are nice and puffy…
…brush the glaze onto them.
16. Place the knots into a preheated oven (350 °F – 175 °C) and bake for about 15-18 minutes.
Ingredients
- 2 cups water
- 1 1/2 pounds green beans, trimmed
- 1 1/2 tablespoons olive oil
- 1 1/2 tablespoons butter
- 1 garlic clove, minced
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh parsley
Preparation
- Bring water to a boil in a large skillet. Add beans; cover, reduce heat, and simmer for 8 minutes or until tender. Drain beans; pat dry.
- Heat oil and butter in pan over medium heat. Add garlic, and sauté 30 seconds. Add beans, juice, salt, and pepper; cook 2 minutes or until thoroughly heated. Sprinkle with parsley.
Garlic Butter Rolls
Makes 12- 1 pound plain or whole wheat pizza dough (thawed)
- 4 cloves chopped garlic
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 teaspoons chopped parsley
- Tear pizza dough (thawed according to package directions) into 12 pieces and place in the cups of a 12-cup muffin tin. (I suggest spraying the bottoms of the muffin tin with cooking spray so they release easily!)
- Divide 4 cloves chopped garlic among the pieces of dough, pressing them into the centers. Drizzle with olive oil and bake at 425° F until golden brown, 15 to 18 minutes.
- Toss in a bowl with melted butter and chopped parsley; season with salt.
6 chicken breasts (about 4 1/2 lbs)
2 cups flour
1 lemon, juice and peel
1 clove elephant garlic
3 1/2 Tbls. prepared minced garlic
pure olive oil
onion powder
garlic salt
white pepper
black pepper
dried oregano
dried parsley
powdered lemon peel
Serves 6-8 as a main course.
Slice each chicken breast in half lengthwise.
Peel the elephant garlic and cut it into a coarse dice.
Next, zest your lemon then cut it in half.
Put the flour in a gallon-sized zip-top bag.
Grab your chicken.
Drop it into the bag with the flour.
Seal the bag well. Shake it around to coat the chicken well with flour. It should look about like this:
Take each piece of chicken out of the bag. Shake off any excess flour. Lay the chicken out on a board or plate and set it aside for a minute.
The Angry Chef’s Garlicky Lemon-Pepper Chicken: Start to fry the chicken
Pour about 1/4 inch of olive oil into a large, non-stick pan. How much oil you use will depend on the size of your pan.
Heat the oil for a minute or two over medium-high heat.
Add the jarred, minced garlic to the oil.
Sprinkle in the fresh, diced elephant garlic.
Give the garlic and oil a stir. Cook for a minute or two over medium-high heat to infuse the oil with garlicky goodness.
When the oil starts to bubble, carefully put each piece of chicken in the pan. Your pan will be crowded. In this case, that’s just fine.
Cook over medium-high heat until the oil starts to bubble again.
When it starts to bubble, season it by coating the top of the chicken with a thin layer of onion powder, garlic salt, white pepper, black pepper, dried oregano, and dried parsley.
It should look about like this.
Cook for 3-4 minutes over medium-high heat.
As it cooks, push the chicken around a little to let the oil flow in between the pieces of chicken.
The Angry Chef’s Garlicky Lemon-Pepper Chicken: Flip #1
After 3-4 minutes, flip each piece of chicken over. Pieces of golden brown garlic should be stuck to the bottom. That’s the start of your chicken’s garlicky crust.
Reseason the top of the chicken with a thin layer of onion powder, garlic salt, white pepper, black pepper, dried oregano, and dried parsley.
Cook for another 3-4 minutes.
The Angry Chef’s Garlicky Lemon-Pepper Chicken: Flip #2
After about 3-4 minutes, flip each piece of chicken over again.
Reseason the top of the chicken with a thin layer of onion powder, garlic salt, white pepper, black pepper, dried oregano, and dried parsley.
After you’ve done that, sprinkle on a layer of powdered lemon peel.
Then sprinkle with the fresh lemon zest.
Squeeze one of the lemon halves over the pan, getting a little juice and lemon pulp on each piece of chicken. Cook over medium-high heat for 3-4 minutes.
The Angry Chef’s Garlicky Lemon-Pepper Chicken: Flip #3 (a.k.a. the final flipping)
After 3-4 minutes, flip the chicken one last time. At this point, it should have a handsome brown crust on the bottom.
Sprinkle with dried parsley. Squeeze the other half of the lemon over the chicken, getting a little on each piece.
Let it cook for 8-10 minutes more. After that time, your chicken should have a good brown crust and be cooked completely though (cut and peek to be sure, if you like).
Remove the chicken from the oil and heap on a platter. Serve and enjoy!
crunchy potato skin
Garlic Fries
Adapted from: Lottie + Doof
8 garlic cloves, minced
6 tbsp extra virgin olive oil
3 russet potatoes (about 8oz each), each cut into 12 wedges
3 tbsp cornstarch/cornflour
1 1/2 tsp coarse sea salt
1 1/2 tsp freshly ground black pepper
½ tsp garlic powder
1/4 tsp cayenne pepper
warm and soft interior - Preheat oven to 225°C/440° F.
- Combine the garlic and oil in a large bowl, warming it until the garlic is fragrant, about 1 minute.
- Transfer 5 tablespoons of the oil (leaving the garlic in the bowl) to the baking dish, coating it well.
- Add the potatoes to the bowl with the garlic mixture and toss to coat. Wrap tightly in plastic wrap and microwave on high power until the potatoes are translucent around the edges, 3 to 6 minutes, shaking the bowl to redistribute the potatoes halfway through cooking.
- Combine the cornstarch, salt, pepper, garlic powder, and cayenne in a small bowl. Sprinkle over the hot potatoes and toss well to coat.
- Arrange the potatoes in a single layer on the prepared baking sheet and bake, turning once, until deep golden brown and crisp, 30 to 40 minutes.
- Serve with ketchup, mayo or sour cream.
