Garlic mashed potatoes
Ingredients
2-3 lb. baking potatoes (about 7), peeled, quartered
4 cloves garlic, minced
1 8 oz. PHILADELPHIA Cream Cheese Spread
1 Tbsp. butter or margarine
Directions
Cook potatoes and garlic in boiling water in large saucepan 20 min. or until potatoes are tender; drain.
Mash potatoes until smooth.
Add remaining ingredients; mix well.
2-3 lb. baking potatoes (about 7), peeled, quartered
4 cloves garlic, minced
1 8 oz. PHILADELPHIA Cream Cheese Spread
1 Tbsp. butter or margarine
Directions
Cook potatoes and garlic in boiling water in large saucepan 20 min. or until potatoes are tender; drain.
Mash potatoes until smooth.
Add remaining ingredients; mix well.
Garlic and Cheese Potatoes
Ingredients
3 1/2 pounds russet potatoes
2 tablespoons kosher salt
16 fluid ounces (2 cups) half-and-half
6 cloves garlic, crushed
6 ounces grated Parmigiano-Reggiano
Directions
Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan, add the salt, and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.
Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.
Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.
3 1/2 pounds russet potatoes
2 tablespoons kosher salt
16 fluid ounces (2 cups) half-and-half
6 cloves garlic, crushed
6 ounces grated Parmigiano-Reggiano
Directions
Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan, add the salt, and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.
Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.
Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.
Roasted Garlic and Parmesan Potato Soup with Peppers, Carrots and Pesto
Ingredients
1 red bell pepper, seeded, stemmed and chopped into 1-inch pieces
1 yellow bell pepper, seeded, stemmed and chopped into 1-inch pieces
1 small onion, skinned, root end removed, and sliced into wedges
6-8 ounces carrots, tops removed and chopped into ½-inch dice
1 TBL olive oil
1-quart unsalted chicken cooking stock or low-sodium chicken broth. Vegetable broth can be used to make it vegetarian.
Ground pepper – about ½ - ¾ tsp (to taste)
1 (4.1-ounce) package Idahoan® Roasted Garlic and Parmesan Baby Reds Mashed Potatoes
⅓ - ½ cup shredded Parmigiano-Reggiano cheese
Garnish: prepared basil pesto (either jarred or homemade)
Directions
Heat oven to 425° F.
Line a sheet pan with foil.
Add red and yellow peppers, onions and carrots to the pan and drizzle with olive oil. Stir to coat vegetables.
Roast for 20 minutes; vegetable edges may begin to brown
When vegetables are near the end of their roasting time, bring chicken stock and pepper to a boil. (If you are using unsalted stock, add a pinch of kosher salt. If you are using low-sodium broth, wait until the very end to taste test for salt.)
When vegetables are done, take the broth off the heat and add vegetables and contents of potato packet to the broth. Stir well to combine, cover and let sit for 5 minutes.
Taste and add a pinch of kosher salt if needed; NOTE: the Parmesan cheese will add more salt.
To serve, ladle into bowls and top each with shredded Parmigiano-Reggiano cheese and a ½ spoon of basil pesto.
1 red bell pepper, seeded, stemmed and chopped into 1-inch pieces
1 yellow bell pepper, seeded, stemmed and chopped into 1-inch pieces
1 small onion, skinned, root end removed, and sliced into wedges
6-8 ounces carrots, tops removed and chopped into ½-inch dice
1 TBL olive oil
1-quart unsalted chicken cooking stock or low-sodium chicken broth. Vegetable broth can be used to make it vegetarian.
Ground pepper – about ½ - ¾ tsp (to taste)
1 (4.1-ounce) package Idahoan® Roasted Garlic and Parmesan Baby Reds Mashed Potatoes
⅓ - ½ cup shredded Parmigiano-Reggiano cheese
Garnish: prepared basil pesto (either jarred or homemade)
Directions
Heat oven to 425° F.
Line a sheet pan with foil.
Add red and yellow peppers, onions and carrots to the pan and drizzle with olive oil. Stir to coat vegetables.
Roast for 20 minutes; vegetable edges may begin to brown
When vegetables are near the end of their roasting time, bring chicken stock and pepper to a boil. (If you are using unsalted stock, add a pinch of kosher salt. If you are using low-sodium broth, wait until the very end to taste test for salt.)
When vegetables are done, take the broth off the heat and add vegetables and contents of potato packet to the broth. Stir well to combine, cover and let sit for 5 minutes.
Taste and add a pinch of kosher salt if needed; NOTE: the Parmesan cheese will add more salt.
To serve, ladle into bowls and top each with shredded Parmigiano-Reggiano cheese and a ½ spoon of basil pesto.
Idahoan: Roasted Garlic Mashed Potatoes, 4 Oz
Ingredients
1 pkg Idahoan roasted garlic mashed potatoes
1 head roasted cloves garlic
1 - 4 tablespoon (un)salted butter
1/3 pkg Philadelphia cream cheese
Directions
Stove Top Directions:
Add 2 cups of water, cream cheese, roasted garlic, and butter to a medium sized sauce pan and heat water on high to a low boil.
Remove boiling water from heat and immediately stir in entire pouch of potatoes.
Mix thoroughly using a fork to moisten all potatoes and let stand 2 minutes.
Stir well and serve.
1 pkg Idahoan roasted garlic mashed potatoes
1 head roasted cloves garlic
1 - 4 tablespoon (un)salted butter
1/3 pkg Philadelphia cream cheese
Directions
Stove Top Directions:
Add 2 cups of water, cream cheese, roasted garlic, and butter to a medium sized sauce pan and heat water on high to a low boil.
Remove boiling water from heat and immediately stir in entire pouch of potatoes.
Mix thoroughly using a fork to moisten all potatoes and let stand 2 minutes.
Stir well and serve.
Garlic Spinach
Ingredients
1 tablespoon (un)salted butter
6 cloves garlic, thinly sliced
2 (10 ounce) bags fresh spinach
1 teaspoon garlic powder (milled)
1/2 lemon, juiced
Directions
Heat the butter in a skillet over medium heat. Stir in the garlic; cook and stir until the garlic is fragrant, about 2 minutes. Add the spinach a few handfuls at a time, stirring until wilted before adding more, about 5 minutes. Stir in the lemon juice, and season with garlic powder (milled).
1 tablespoon (un)salted butter
6 cloves garlic, thinly sliced
2 (10 ounce) bags fresh spinach
1 teaspoon garlic powder (milled)
1/2 lemon, juiced
Directions
Heat the butter in a skillet over medium heat. Stir in the garlic; cook and stir until the garlic is fragrant, about 2 minutes. Add the spinach a few handfuls at a time, stirring until wilted before adding more, about 5 minutes. Stir in the lemon juice, and season with garlic powder (milled).
Garlic Pasta
Ingredients
1 (16 ounce) package dry penne pasta
1 medium head garlic, peeled and chopped
1/2 cup olive oil
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
2 tablespoons chopped fresh parsley
1 tablespoon crushed red pepper
1 cup grated Parmigiano-Reggiano cheese
Directions
Bring a large pot of lightly salted water to a boil.
Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
In a skillet, sauté garlic in oil on low heat, just hot enough to make the garlic sizzle; about 5-8 minutes.
Season with basil, oregano, parsley, and crushed red pepper, and remove from heat.
In a large bowl, toss cooked pasta with garlic and herb mixture, and let sit for 3 to 5 minutes.Sprinkle with Parmesan and serve.
1 (16 ounce) package dry penne pasta
1 medium head garlic, peeled and chopped
1/2 cup olive oil
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
2 tablespoons chopped fresh parsley
1 tablespoon crushed red pepper
1 cup grated Parmigiano-Reggiano cheese
Directions
Bring a large pot of lightly salted water to a boil.
Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
In a skillet, sauté garlic in oil on low heat, just hot enough to make the garlic sizzle; about 5-8 minutes.
Season with basil, oregano, parsley, and crushed red pepper, and remove from heat.
In a large bowl, toss cooked pasta with garlic and herb mixture, and let sit for 3 to 5 minutes.Sprinkle with Parmesan and serve.
Roasted Garlic
Ingredients
Garlic
Olive Oil
Parchment paper or aluminum foil
Directions
Preheat oven to 400 degrees F (200 degrees C).
Arrange heads of garlic on a baking sheet (with parchment paper or foil to ease clean up)
Cut off just the tops to expose the tops of the garlic, not too much
Sprinkle garlic with olive oil.
Bake for 40 minutes to 1 hour
When garlic is soft and squeezable, it is ready.
Remove, let cool, squeeze out cloves into storage baggie and serve
Refrigerate unused
Garlic
Olive Oil
Parchment paper or aluminum foil
Directions
Preheat oven to 400 degrees F (200 degrees C).
Arrange heads of garlic on a baking sheet (with parchment paper or foil to ease clean up)
Cut off just the tops to expose the tops of the garlic, not too much
Sprinkle garlic with olive oil.
Bake for 40 minutes to 1 hour
When garlic is soft and squeezable, it is ready.
Remove, let cool, squeeze out cloves into storage baggie and serve
Refrigerate unused
Garlic Spaghetti
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Ingredients
4/5-pound dried spaghetti (I like Angel Hair)
1/2 cup olive oil
3/4 cup breadcrumbs (Panko)
5-6 garlic cloves, minced
1 tbs dried oregano
1/3 cup flat leaf parsley, finely chopped
1/4 cup finely grated Parmigiano-Reggiano
lemon wedges to serve (optional)
Directions
Bring a large saucepan of salted water to the boil and cook the spaghetti according to packet directions.
Drain.
Drizzle over 2 tablespoons olive oil,
Season to taste and toss to combine.
While the pasta is cooking, heat the remaining olive oil in a large frying pan over medium-high heat.
Add the breadcrumbs, garlic, oregano and half the parsley.
Cook, stirring constantly, until golden.
Remove from the heat, add the spaghetti, parmesan and the remaining parsley and toss until the spaghetti is evenly coated.
Serve with lemon wedges.
4/5-pound dried spaghetti (I like Angel Hair)
1/2 cup olive oil
3/4 cup breadcrumbs (Panko)
5-6 garlic cloves, minced
1 tbs dried oregano
1/3 cup flat leaf parsley, finely chopped
1/4 cup finely grated Parmigiano-Reggiano
lemon wedges to serve (optional)
Directions
Bring a large saucepan of salted water to the boil and cook the spaghetti according to packet directions.
Drain.
Drizzle over 2 tablespoons olive oil,
Season to taste and toss to combine.
While the pasta is cooking, heat the remaining olive oil in a large frying pan over medium-high heat.
Add the breadcrumbs, garlic, oregano and half the parsley.
Cook, stirring constantly, until golden.
Remove from the heat, add the spaghetti, parmesan and the remaining parsley and toss until the spaghetti is evenly coated.
Serve with lemon wedges.
Garlic Chicken
Ingredients
1/4 cup olive oil
2 cloves garlic, crushed
1/4 cup Italian-seasoned bread crumbs
1/4 cup grated Parmigiano-Reggiano cheese
4 skinless, boneless chicken breast halves
Directions
Preheat oven to 425 degrees F.
Heat olive oil and garlic in a small saucepan over low heat until warmed, 1 to 2 minutes.
Transfer garlic and oil to a shallow bowl.
Combine bread crumbs and Parmesan cheese in a separate shallow bowl.
Dip chicken breasts in the olive oil-garlic mixture using tongs; transfer to bread crumb mixture and turn to evenly coat.
Transfer coated chicken to a shallow baking dish.
Bake in the preheated oven until no longer pink and juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F.
1/4 cup olive oil
2 cloves garlic, crushed
1/4 cup Italian-seasoned bread crumbs
1/4 cup grated Parmigiano-Reggiano cheese
4 skinless, boneless chicken breast halves
Directions
Preheat oven to 425 degrees F.
Heat olive oil and garlic in a small saucepan over low heat until warmed, 1 to 2 minutes.
Transfer garlic and oil to a shallow bowl.
Combine bread crumbs and Parmesan cheese in a separate shallow bowl.
Dip chicken breasts in the olive oil-garlic mixture using tongs; transfer to bread crumb mixture and turn to evenly coat.
Transfer coated chicken to a shallow baking dish.
Bake in the preheated oven until no longer pink and juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F.
Garlic Shrimp Scampi
Ingredients
1 (8 ounce) package Angel hair pasta
1/2 cup butter
2 cloves garlic, sliced or crushed
1 1/2 pounds shrimp, peeled and deveined
1/3 cup white wine –(white drinking wine)
3/4 cup dry bread crumbs (Panko)
3 tablespoons grated Parmigiano-Reggiano cheese
Directions
Bring a large pot of salted water to a boil.
Add Angel hair pasta and return pot to boil.
Cook until al dente. Drain well.
In a large saucepan, melt butter, sauté garlic until tender, remove garlic and discard.
Add shrimp and cook until colored pink.
Stir in white wine.
Add the bread crumbs as thickening, so stir in a little at a time until desired thickness is reached.
Serve shrimp over angel hair pasta,
Sprinkled with Parmigiano-Reggiano cheese.
1 (8 ounce) package Angel hair pasta
1/2 cup butter
2 cloves garlic, sliced or crushed
1 1/2 pounds shrimp, peeled and deveined
1/3 cup white wine –(white drinking wine)
3/4 cup dry bread crumbs (Panko)
3 tablespoons grated Parmigiano-Reggiano cheese
Directions
Bring a large pot of salted water to a boil.
Add Angel hair pasta and return pot to boil.
Cook until al dente. Drain well.
In a large saucepan, melt butter, sauté garlic until tender, remove garlic and discard.
Add shrimp and cook until colored pink.
Stir in white wine.
Add the bread crumbs as thickening, so stir in a little at a time until desired thickness is reached.
Serve shrimp over angel hair pasta,
Sprinkled with Parmigiano-Reggiano cheese.
Garlic Bread
Ingredients
French bread
4 teaspoons butter, or as needed
2 teaspoons dehydrated garlic, or 5-8 roasted garlic to taste
Directions
Preheat your oven's broiler, or a toaster oven.
Slice bread into halves (lengthwise) and spread butter onto the cut side of each one.
Grind some dehydrated garlic or spread roasted garlic over the butter.
Broil or toast until golden brown, about 4 minutes.
French bread
4 teaspoons butter, or as needed
2 teaspoons dehydrated garlic, or 5-8 roasted garlic to taste
Directions
Preheat your oven's broiler, or a toaster oven.
Slice bread into halves (lengthwise) and spread butter onto the cut side of each one.
Grind some dehydrated garlic or spread roasted garlic over the butter.
Broil or toast until golden brown, about 4 minutes.
Brussel Sprouts with garlic
Ingredients
1-pint brussels sprouts (about a pound)
6 tablespoons Bacon Fat preferred (or 6 tablespoons olive oil), to coat bottom of pan
5 cloves garlic, peeled and minced
Salt and pepper to taste
1 tablespoon balsamic vinegar
Directions
Heat oven to 400 degrees.
Trim bottom of brussels sprouts, and slice each in half top to bottom.
Heat oil in cast-iron pan over medium-high heat until it shimmers;
Put sprouts cut side down in one layer in pan. Put in garlic, and sprinkle with salt and pepper.
Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven.
Roast, shaking pan every 3-5 minutes, until sprouts are quite brown and tender, about 10 to 20 minutes.
Salt and pepper to taste
Optional: Stir in balsamic vinegar
Serve hot.
1-pint brussels sprouts (about a pound)
6 tablespoons Bacon Fat preferred (or 6 tablespoons olive oil), to coat bottom of pan
5 cloves garlic, peeled and minced
Salt and pepper to taste
1 tablespoon balsamic vinegar
Directions
Heat oven to 400 degrees.
Trim bottom of brussels sprouts, and slice each in half top to bottom.
Heat oil in cast-iron pan over medium-high heat until it shimmers;
Put sprouts cut side down in one layer in pan. Put in garlic, and sprinkle with salt and pepper.
Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven.
Roast, shaking pan every 3-5 minutes, until sprouts are quite brown and tender, about 10 to 20 minutes.
Salt and pepper to taste
Optional: Stir in balsamic vinegar
Serve hot.
Sautéed Button Mushrooms in White Wine Sauce
Ingredients
16 oz. small button mushrooms (1 lb.)
1/4 cup olive oil
4 cloves garlic, chopped or crushed or 1-1/2 tsp dehydrated milled
1 medium onion, minced
1/2 cup white wine
1 Tablespoon lemon juice
1/2 teas chili flakes
2 Tablespoons butter
2 Tablespoons chopped parsley
Kosher or sea salt to taste
Fresh cracked black pepper to taste
Directions
Brush the mushrooms clean.
Keep the mushrooms whole, or if they are large, cut them in half.
Heat large skillet over high heat.
Add half of the olive oil (2 tablespoons), then mushrooms.
Cook and stir mushrooms until they start to brown and caramelize, about 3-5 minutes.
Add remaining olive oil and then add onions and garlic, cook until translucent.
Add wine, lemon juice and chili flakes.
Cook for about 2 minutes or until liquid reduces down a bit.
Add butter and chopped parsley, cook for an additional 1 minute.
Season with salt and pepper.
Serve warm.
16 oz. small button mushrooms (1 lb.)
1/4 cup olive oil
4 cloves garlic, chopped or crushed or 1-1/2 tsp dehydrated milled
1 medium onion, minced
1/2 cup white wine
1 Tablespoon lemon juice
1/2 teas chili flakes
2 Tablespoons butter
2 Tablespoons chopped parsley
Kosher or sea salt to taste
Fresh cracked black pepper to taste
Directions
Brush the mushrooms clean.
Keep the mushrooms whole, or if they are large, cut them in half.
Heat large skillet over high heat.
Add half of the olive oil (2 tablespoons), then mushrooms.
Cook and stir mushrooms until they start to brown and caramelize, about 3-5 minutes.
Add remaining olive oil and then add onions and garlic, cook until translucent.
Add wine, lemon juice and chili flakes.
Cook for about 2 minutes or until liquid reduces down a bit.
Add butter and chopped parsley, cook for an additional 1 minute.
Season with salt and pepper.
Serve warm.
Location
Mailing address:
Dreams Grow Farm David Jones 1670 Lucas North Rd Lucas, OH 44843 Phone: 567-303-5599 email: dlejones@aol.com |
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