Garlic Parmesan Shrimp

 1 cup dry bread crumbs

1 cup shredded Parmesan cheese

2 Tbsp dried parsley

1 1/2 tsp garlic powder

1 lb large shrimp, peeled and deveined

2 Tbsp butter, melted, or more to taste

1.  Preheat oven to 350 degrees.  Spray a 9x13 glass casserole dish with nonstick cooking spray.

2.  Combine bread crumbs, Parmesan cheese, parsley, and garlic powder in a large resealable plastic bag.  Seal and shake to mix ingredients together.  Add shrimp and shake to coat.

3.  Lay shrimp flat in the prepared baking dish.  Sprinkle with any bread crumb mixture remaining in the bag.  Drizzle melted butter over the top.

4.  Bake in the preheated oven until starting to crisp, 15 to 20 minutes.  Switch to broil setting until topping is light brown, 2 to 3 minutes.

Garlic-Brown Sugar Chicken Thighs

 8 bone-in, skin-on chicken thighs

salt and ground black pepper, to taste

3 Tbsp unsalted butter, divided

4 cloves garlic, minced

1/4 cup packed brown sugar

1/4 cup honey

1/2 tsp dried oregano

1/4 tsp dried thyme

1/4 tsp dried basil

1.  Preheat the oven to 400 degrees.

2.  Season chicken thighs with salt and pepper.

3.  Melt 2 Tbsp butter in a large oven-proof skillet over medium-high heat.  Add chicken , skin-side down, and sear until brown, 2 to 3 minutes per side.  Remove chicken to a plate.

4.  Melt remaining butter in the skillet.  Ad garlic; cook and stir until fragrant, 1 to 2 minute.  Remove from heat and stir in brown sugar, honey, oregano, thyme, and basil until well combined.  Return chicken to the skillet.

5.  Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 25 to 30 minutes.  An instant-read thermometer inserted near the bone should read 165 degrees.

 

Notes: If you'd rather use fresh herbs instead of dried, use 1 1/2 tsp chopped fresh oregano, 3/4 tsp chopped fresh thyme, and 3/4 tsp chopped fresh basil.

Air Fryer Garlic Roasted Parmesan Brussel Sprouts

 1 pkg Brussel sprouts, cut in half

2 Tbsp olive oil

2 tsp garlic

salt and pepper

2 Tbsp Italian bread crumbs

2-3 Tbsp Parmesan cheese

Set Air Fryer to 400 degrees for 10 minutes.  Flip for 10 more minutes.

Recipe:  six sisters stuff

Air Fryer Garlic Parmesan Drumsticks or Wings

 3/4 cup Parmesan cheese

 2 Tbsp garlic

1 tsp pepper

1 tsp salt

2 tsp parsley

Roll and coat drumsticks in seasoned cheese mixture.  Set Air Fryer to 400 degrees for 12 minutes.  Flip and cook another 10 minutes.

Recipe:  six sisters stuff

Crisp Zucchini Bites with Garlic Aioli DIp

 Ingredients for Zucchini Crisps:

1 large or 2 medium green or yellow zucchini, sliced into 1/2 inch thick rounds

1/2 cup all-purpose flour for dredging seasoned with 1 tsp salt and 1/4 tsp black pepper

2 eggs beaten, for egg wash

1 1/2 cups Panko bread crumbs

oil for sauteing , use something with a higher smoke point like grape seed oil or canola

For the Garlic Aioli Sauce:

1/3 cup mayonnaise

1 garlic clove, minced

1/2 Tbsp lemon juice

1/4 tsp salt

1/8 tsp black pepper

How to make Zucchini chips:

1.  Create a an assembly line; In the first bowl, mix together; 1/2 cup flour with 1 tsp salt and 1/4 tsp pepper.  In the second bowl, beat two eggs with a fork,  In the third bowl, add 1 1/2 cups Panko bread crumbs.

2.  Dredge all sides of zucchini chips in flour.

3.  Next, dip floured zucchini in the beaten egg mixture, they should be completely coated in egg.

4.  Transfer zucchini to the bread crumbs bowl and coat both sides of zucchini with bread crumbs.  It helps to scoop the breading on top of the zucchini pieces so when you grab a hold of them to turn them, your fingers won't get wet and later get so crusted up in Panko that they aren't useable. 

5.  Heat a large, non-stick, heavy bottomed skillet over medium heat and add about 1/4 inch oil (enough to generously cover the bottom).  Note: the oil is hot enough when your zucchini is simmering in the pan, but it should not be snap, crackle and popping out of control.  Once the oil is hot, add breaded zucchini chips and saute about 3 minutes per side or until golden brown on each side.  If browning too quickly, reduce heat.  Once zucchini are done frying, transfer them to a plate lined with paper towels and serve warm with Aioli sauce. 

How to make Aioli Sauce/Dip:

In a small bowl, combine 1/3 cup mayo, 1 pressed garlic clove, 1/2 Tbsp lemon juice, 1/4 tsp salt and 1/8 tsp black pepper.  Stir to combine. 

Garlic Cheddar Biscuit

 2 1/2 cups self rising flour

1 cup cheddar cheese, shredded (medium or sharp)

1/4 cup cold butter

1 cup buttermilk

1/2 tsp garlic powder

Preheat oven to 450 degrees.  

In a bowl add flour, and cut in the cold butter with a knife. Mix together.  Should look like peas, the butter should be all through out the flour.  Add garlic powder and butter milk.  Add 1 cup of shredded cheddar cheese.  Mix well.  

In a Cast Iron Skillet brush butter all over the skillet.  Roll dough into balls and put them in skillet touching each other.  Makes 10-12 biscuits. Bake for 10-12 minutes.  As soon as they come out of the oven brush them with Garlic Butter.

Garlic Butter:

1/4 cup butter, melted

1/4 tsp garlic powder or minced garlic

1/2 tsp parsley

 

Recipe:  Mountain Cooking with Missy

Garlic and Mozzarella Baked Potatoes

 6-8 small/med potatoes, prick with fork

olive oil, (brush on bottom of 8x8 inch pan)

1/2 cup mozzarella cheese, shredded

1 Tbsp butter

1 tsp garlic, minced

1 tbsp mayo 

1/2 tsp salt

1/2 tsp pepper

1/2 tsp dried parsley

1/2 tsp dried oregano

After brushing olive oil in a 8x8 baking dish bake the potatoes at 400 degrees for 50 minutes.  Make cuts on top crosswise in potatoes but not all the way through. Put back in pan.

Mix together in a small bowl, cheese, butter, garlic and mayo.  Mix well.  Add salt, pepper, parsley and oregano.  Mix.  Spoon mixture on top and into the potatoes.  Bake at 400 degrees for 10 more minutes.  Serve.

Oven Roasted Asparagus with Garlic and Parmesan Cheese

asparagus, washed, dried, snapped

olive oil

garlic, minced

Parmesan cheese

kosher salt

pepper

 

Using a baking dish with sides add ingredients and mix together with the asparagus.  Separate each asparagus piece before roasting.  Bake for 8-10 minutes.

 

Recipe:  favorite family recipes 

Spaghetti Aglio E Olio (garlic and oil)

 1 lb spaghetti noodles

3/4 cup extra virgin olive oil

1/2 cup chopped fresh parsley

10-12 garlic cloves, sliced

1 tsp crushed red pepper

1 tsp black pepper, to taste

1/2 cup Pecorino Romano, to taste

1.  In a large pot with rolling boiling water with salt cook the noodles.  Drain.

2.  Put oil in a large skillet on low/medium heat.  Add garlic and cook until it just starts to brown.  Add red pepper and black pepper.  Add a scoop and 1/2 of pasta water to garlic/oil skillet.  Mix.  Add parsley and salt.  Pour over noodles and stir well.  Add more parsley and some cheese.  Top with black pepper.  Stir and serve.

Recipe: Italian Grandma Gina

Cucumber Garlic

 1 cucumber

3 garlic cloves

1 Tbsp apple cider vinegar

few Tbsp water

Himalayan pink salt

Peel the garlic cloves and chop the cucumbers to tiny pieces, mixing them in a large bowl.  Add the vinegar and season the salad with pinch of Himalayan pink salt.

* lowers blood pressure

Garlic Hummus

 1 (15 oz) can no-salt- added chickpeas

1/4 cup tahini

1/4 cup extra-virgin olive oil

1/4 cup lemon juice

1 clove garlic

1 tsp ground cumin

1/2 tsp chili powder

1/2 tsp salt

1.  Drain chickpeas, reserving 1/4 cup of the liquid.  Transfer the chickpeas and the reserved liquid to a food processor.  Add tahini, oil, lemon juice, garlic, cumin, chili powder and salt. Puree until very smooth, 2 to 3 minutes.

Serves 8

Sauteed Broccoli and Kale with Toasted Garlic Butter

 2 bunches kale (about 1 1/2 lb) , preferably Lacinato

1 cup water, divided

2 large heads broccoli, trimmed and cut into florets (about 12 cups)

2 Tbsp extra virgin olive oil, divided

4 Tbsp unsalted butter

5 cloves garlic, thinly sliced

1/4 tsp crushed red pepper, plus more for garnish

3/4 tsp fine sea salt

1.  Remove tough stems and ribs from kale; coarsely chop the greens.  Cook the kale in 1/2 cup water in a large skillet over medium-high heat, covered, until barely tender, 2 to 3 minutes.  Transfer to a colander.  Cook broccoli the same way with the remaining 1/2 cup water.  Transfer the kale to a large bowl; drain the broccoli in the colander.  Wipe the pan dry.

2.  Heat 1 Tbsp oil in the pa over medium-high heat.  Add the kale and cook, stirring  often, until tender and browned in spots, 4 to 6 minutes.  Transfer to the bowl.  Heat the remaining 1 Tbsp oil in the pan.  Add the broccoli and cook, stirring often, until tender ad browned in spots, 4 to 6 minutes.  Transfer to the bowl. 

3.  Heat butter, garlic and crushed red pepper in the pan over medium heat until the butter is melted.  Cook, stirring constantly, until the garlic is light brown, 1 to 2 minutes.  Drizzle the butter over the vegetables and sprinkle with 3/4 tsp  salt; gently toss to combine. Serve topped with a sprinkling of sea salt and crushed red pepper, is desired.

Tips: Make ahead tip: prepare through step 1, over and refrigerate for up to 2 days, Finish with steps 2-3 just before serving. 

Serves 12

 

 

 

3.  Heat butter, garlic and crushed red pepper in the

Garlic Noodles

 1 lb thin spaghetti noodles

1 Tbsp olive oil

4 Tbsp unsalted butter

6 garlic cloves, minced (2-3 Tbsp)

2 tsp brown sugar

1 Tbsp oyster sauce

1 Tbsp fish sauce

1 Tbsp soy sauce

2 tsp sesame oil

 Parmesan cheese, grated (1/2 cup)

Cook the noodles in a large pot of salted boiling water according to pkg directions.  Mince garlic cloves.  In a small bowl mix together brown sugar, oyster sauce, fish sauce, soy sauce and sesame oil. 

In a Wok on medium/low heat add the olive oil and 4 Tbsp butter.  When the butter melts add the garlic cloves and cook for 2-3 minutes watching carefully that the garlic doesn't burn.  Add the drained noodles to the Wok and mix the noodles with tongs into the garlic and butter.

Add the sauce to the noodles.  Mix well.  Turn off the heat and add the Parmesan cheese.  Mix well and Serve.

Anchovy and Garlic Pasta

 8 oz spaghetti noodles

1 can anchovy (2 oz) with oil, chopped small

3 garlic cloves, chopped

1 jalapeno pepper, chopped small

2 Tbsp Parmesan cheese

2 Tbsp olive oil

parsley, minced

In a pot of boiling water cook the spaghetti noodles 10-15 minutes.  Reserve 1/2 of pasta water. Drain.

While the pasta is cooking add anchovy, garlic, jalapena pepper, Parmesan and olive oil to a small bowl.  Microwave for 1-2 minutes.  Stir.  

When pasta is finished cooking mix with the sauce.  Add some minced parsley.  Mix together,  Plate up the pasta and top with  a little more Parmesan cheese and a sprinkle of olive oil

Serves 2-4

Recipe: Jacques Pepin

Garlic Mushrooms Cauliflower Skillet

4 Tbsp unsalted butter (or ghee)

1 Tbsp olive oil

1/2 onion, chopped

1/2 head cauliflower, cut into florets

1 lb mushrooms, cleaned

2 Tbsp low sodium vegetable stock

1 tsp fresh thyme leaves, chopped

2 Tbsp fresh parsley, chopped

4 cloves garlic, minced

salt and pepper to taste

 

Heat the butter and oil in a large skillet over medium-high heat.  Saute the onion until softenened (about 3 minutes)

Add the mushrooms and cook for about 4-5 minutes on all sides.  Make sure the mushrooms render as much moisture as possible.  Brown them a little more if necessary, to avoid the side dish becoming soggy at the end.  

Once mushrooms are well browned, add cauliflower florets.  Cook until golden and crispy on the edges, about 8-10 minutes.  Veggies must be well browned.

Pour in the vegetable stock and cook for 2 minutes, to reduce the sauce slightly.

Add thyme, 1 Tbsp of parsley, and garlic.  Cook the mushrooms and cauliflower for half a minute, until fragrant.  Season generously with salt and pepper, to taste, sprinkle with remaining parsley, and serve immediately.

Lemon Garlic Extract (Anti Cancer Drink)

 3-4 bulbs of garlic (cut up)

3 lemons (cut up with skin on)

16 oz water (2 cups)

 

Peel and chop a bulb of garlic. Let the garlic sit for 10-15 minutes after chopping to activate the beneficial anti-cancer compounds. Put the garlic and unpeeled lemons in a blender together with 16 oz of water.

Blend the mixture until it is liquified.  Avoid blending so long that it "cooks" it. 

Pour the liquid into a wire strainer, cheesecloth. Strain the liquid and squeeze every last drop out. Put it in an airtight glass jar and store in the fridge.  It will stay fresh for one week, and maybe up to two weeks.  You can also freeze it.

Drink 100 ml (3 oz) of lemon garlic extract after a meal, 1-3 times per day. 

*  3:1 ratio, 300 grams of lemon and 100 grams of garlic blended in 16 oz of water