- 1 head garlic, peeled (about 16 cloves)
- 1 cup good olive oil
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon kosher salt
- 4 stalks broccoli, cut into florets (8 cups of florets)
- 2 tablespoons soy sauce
Put the garlic cloves and oil in a small heavy-bottomed saucepan. Bring to a boil and cook uncovered over low heat for 10 to 15 minutes, until the garlic is browned and tender. Turn off the heat and add the red pepper flakes and 1/2 teaspoon salt. Immediately pour into a heat-proof container to stop the cooking. Allow to cool to room temperature.
For the salad, blanch the broccoli florets in a large pot of boiling salted water for 2 to 3 minutes, until crisp-tender. Drain well and immerse immediately into a large bowl of ice water until the broccoli is cooled. This process stops the cooking and sets the bright green color. Drain well.
In a large bowl, toss the broccoli with 1/2 teaspoon salt, 1/4 cup of the oil used to cook the garlic, the soy sauce, and 8 or more cloves of cooked garlic. Taste for seasonings and serve cold or at room temperature.
1 cup Mayonnaise
1 cup Sour Cream
1/4 Tsp Garlic Powder
1 Tsp Parsley Flakes
1 Tsp Seasoned Salt
1 1/2 Tsp Dill Seed ( I used Fresh Dill)
Mix all ingredients and chill. Best made day ahead. Serve with raw
vegetables: celery, carrots, cucumbers, bell peppers, cauliflower, etc.
(Bite size pieces)
4 Chicken breasts, boneless, skinless
Salt and pepper to taste
1 cup Broccoli, diced small
1/2 cup Tillamook Cheddar cheese, shredded
Flour for dredging
Italian Style Bread Crumbs
Olive oil for frying
Cut a slit in one end of chicken breast and work down paring knife inside to form a pocket inside chicken breast. Enlarge pocket with fingertips if needed.
Season inside with salt and pepper.
Blanch broccoli in boiling water for 3-4 minutes. Remove and drain completely.
Stuff Breast with Broccoli and Cheese until full.
Season outside of each chicken breast with salt and pepper, and then dredge in flour and shake off excess. Dip the floured chicken breasts in egg wash (3 eggs beaten with a little water). Finally, coat the chicken breast with breadcrumbs.
Heat a thin layer of Olive oil in a large frying pan and fry chicken breast until lightly browned on each side.
Place on a baking sheet and bake in a preheated 375 degrees F oven for an additional 18-20 minutes.
This is the closest I could find to my Recipe
3 Tbsp red-wine vinegar
2 Tbsp water
3 cloves garlic, minced
1/2 tsp salt
1/2 tsp dried-pepper flakes
1/2 tsp coarsely ground black pepper
1/4 cup olive oil
1/2 cup finely chopped fresh flat-leaf parsley ( I also added in 1/4 cup cilantro)
12 oz. flank skirt, or sirloin steak
1 bunch scallions
1 – To make the sauce, mix the vinegar, water, garlic, salt, pepper flakes, and black pepper. Whisk is the oil. Once blended, whisk in the parsley.
2 – Preheat a grill or grill pan set to high. Season the steak with salt and pepper to taste; place it on the grill. For medium rare, cook it for 3 to 4 minutes on each side, or until a thermometer inserted into the thickest part reads 140 degrees.
3 – Trim the roots from the scallions and add to entire bunch to the grill just after you’ve flipped the steak. Cook the scallions until they’re lightly charred (about 4 to 5 minutes).
4 – Drizzle the steak with the sauce and serve it with the grilled scallions.
I got this recipe from Women’s Health Magazine November 2009 issue
For this salad I just used Betty Crocker’s Suddenly Pasta Salad, Creamy Italian flavor and added 1/4 cup of red onions, diced, 1 green bell pepper, chopped and 2 med. Tomatoes, chopped. I just started adding things and it turned out great. Made it lighter and added a freshness. My husband loved it and had three helpings.