Tag: garlic

Posted on

Spicy Barbecue Chicken @ClevelandClinic #foodaware

Instead of using pre-packaged barbecue sauce, which often contains high fructose corn syrup and tends to be very high in sodium, this recipe calls for more natural sources of sugar, including honey and molasses, and no added salt. With plenty of flavor in healthy ingredients, garlic is also good for your heart, while cayenne pepper and ginger provide anti-inflammatory protection.

Ingredients

  • 5 tablespoons (3 ounces) tomato paste
  • 1 teaspoon ketchup
  • 2 teaspoons honey
  • 1 teaspoon molasses
  • 1 teaspoon Worcestershire sauce
  • 4 teaspoons white vinegar
  • 3/4 teaspoon cayenne pepper
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon onion powder
  • 2 cloves garlic, minced
  • 1/8 teaspoon ginger, grated
  • 1 1/2 pounds chicken (breasts, drumsticks), skinless

Directions

  1. Combine all ingredients except chicken in a saucepan.
  2. Simmer for 15 minutes.
  3. Wash chicken and pat dry. Place on large platter and brush with half of sauce mixture.
  4. Cover with plastic wrap and marinate in refrigerator for 1 hour.
  5. Place chicken on a baking sheet lined with aluminum foil and broil for 10 minutes on each side to seal in juices.
  6. Turn oven to 350 F and add remaining sauce to chicken. Cover chicken with aluminum foil and continue baking for 30 minutes.

Nutrition information (per serving)

Makes 6 servings
Serving size = one piece

Calories: 176
Fat: 4 g
Saturated fat: <1 g
Sodium: 199 mg
Protein: 27 g
Carbohydrate: 7 g
Sugars: 4 g
Dietary fiber: 1 g

— Keep the Beat: Heart Healthy Recipes from the National Heart, Lung, and Blood Institute (2003).

Posted on

Bruschetta Pizza with Irish Cheese @KerrygoldUSA

bruschetta_pizza_with_kerrygold_dubliner_cheese

The Tuscan flavors of warm bruschetta topped with bubbling Irish cheese – truly a taste to behold. This pizza is a wonderful oven-baked twist on the traditional appetizer, making a perfect shared starter or a meal of its own.

Prep:  20 minutes
Cook:  12 to 15 minutes
Serves:  6 main dishes or 12 appetizer servings

Ingredients:
  • 2 cups seeded, diced fresh tomato
  • 2 tablespoons snipped fresh basil
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 1/2 teaspoons minced fresh garlic
  • 1 pound pizza dough
  • Flour
  • 1 (7-oz.) package Kerrygold Dubliner Cheese, shredded
  • 3 tablespoons shredded Kerrygold Reserve Cheddar Cheese
Directions:

Preheat oven to 450°F and line 2 large baking sheets with parchment paper. In a small bowl, stir together tomato, basil, olive oil, vinegar and garlic; set aside. Divide dough into 3 equal pieces. Roll each into a 9-inch circle or 10 x 8-inch rectangle on a lightly floured board. Transfer to prepared baking sheets and sprinkle with Kerrygold Dubliner Cheese. Bake for 12 to 15 minutes or until cheese is lightly browned on the edges. Using a slotted spoon, place equal amounts of tomato mixture on each pizza and sprinkle with shredded Kerrygold Reserve Cheddar Cheese.

 

http://kerrygoldusa.com/recipes/bruschetta-pizza-with-irish-cheese/
Posted on

What’s in the Fridge Omelette.@bordbia

whats-in-french-omelette2

Brunch, lunch or dinner in 15 minutes.

 Serves 4

Ingredients

  • 1½ tablesp. olive oil
  • 4-6 potatoes, peeled and diced
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 8 eggs, beaten with 2 tablesp. freshly grated cheese
  • A little salt and freshly ground black pepper
  • Chopped parsley

To Cook

Heat the oil in a non-stick pan and cook the potatoes for 8-10 minutes until nearly cooked and beginning to brown. Add the onion and continue to cook until the onion is just golden, then add the garlic.

When the potatoes are just cooked, season the egg mixture and add to the potatoes. Stir well and allow the eggs to cook on the base. Place a plate over the pan, carefully turn the omlette onto the plate, then slide back into the pan to cook the other side.

Serving Suggestions

To serve, sprinkle with parsley and cut into wedges.

Note

You can add other ingredients, whatever is available – chopped ham, bacon, scallions, mushrooms. You can of course use up cooked potatoes, but the flavour is much better if you start out with uncooked.

http://www.bordbia.ie/consumer/recipes/Christmas/Pages/WhatsintheFridgeOmlette.aspx

 

 

Posted on

Wild Mushroom & Spinach Lasagne By Rozanne Stevens

rozanne-mushroom-lasagne-266x266

Ready Time 55 mins. Serves 8

Ingredients

  • 1 box lasagne sheets
  • 500g baby spinach leaves
  • Light olive oil
  • 500g selection of wild mushrooms
  • 1 onion, finely diced
  • 2 cloves garlic, crushed
  • 2 sprigs thyme
  • 200g Avonmore Grated White Cheddar
  • Salt and pepper
  • Fresh nutmeg

Bechamel sauce:

  • 80g butter
  • 80g plain flour
  • 1 litre Avonmore Milk
  • Salt and pepper
  • Fresh nutmeg

Directions

  1. Clean the mushrooms by wiping with a damp cloth and slice up. Heat the oil till very hot and fry the mushrooms in batches till golden. Set aside.
  2. Heat a little more oil and gently fry the onion, garlic and thyme till soft.
  3. Wilt down the spinach by adding a handful at a time to the hot pan and stirring it in. The heat will wilt down the leaves, just be patient.
  4. Remove the thyme twigs. Mix with the cooked mushrooms, season with salt, pepper and nutmeg.
  5. To make the white sauce, melt the butter in a pot. Stir in the flour and cook out for a minute. Gradually add the milk and whisk to remove any lumps. Boil for 2 minutes. Season with salt, pepper and nutmeg.
  6. Grease a lasagne dish. Pour in enough white sauce to cover the bottom of the dish. Place down a pasta layer. Spoon over half the spinach and mushrooms. Repeat, finishing with a layer of pasta.
  7. Cover the top layer very well with white sauce. Sprinkle over the cheese.
  8. Bake at 200°C for 30 to 40 minutes until golden and bubbling.

http://cookwithavonmore.ie/recipe/wild-mushroom-spinach-lasagne/

Posted on

Dublin Bay Prawns with Lemon & Garlic

dublin_prawns-266x266

This is a quick and easy recipe, and allows the true flavours of the prawns to be enjoyed.

  • Ready Time : 13.5 min
  • Serves: 2

Ingredients

  • 2 lemons
  • 16 Dublin Bay Prawns – Shells removed
  • Splash olive oil
  • 2 cloves garlic – crushed
  • 50g Avonmore Butter

Directions

  1. Heat olive oil and butter in a frying pan until it begins to bubble.
  2. Add garlic and fry for 30 seconds over a medium heat.
  3. Add prawns and fry for 1 or 1 ½ minutes each side (depending on size).
  4. Squeeze half a lemon into the pan and mix into the cooking juices.
  5. Remove from pan and drizzle with cooking juices.

Serving Suggestions

Serve with salad leaves, lemon wedges and crusty bread.

Tip

Mix a little sweet chilli sauce with a few tablespoons of mayonnaise to create a delicious dipping sauce for prawns.

Courtesy of Bord Bia http://www.bordbia.ie

    
4.00 avg. rating (76% score) – 2 votes
http://cookwithavonmore.ie/recipe/dublin-bay-prawns-with-lemon-and-garlic/