Garlic Butter Roasted Mushrooms

Again with the garlic....  I know that I might have a problem, but how could I pass this up?  An easy side dish to a meal--just throw the ingredients together and put it in the oven which in turn makes the kitchen nice and toasty.  It's even healthy!  (Yes--fats are healthy especially when you use real butter and in moderation of course!)

{Garlic Butter Roasted Mushrooms}

{Mushrooms and garlic}

{Ready to go into the oven}

{Ready to eat!  Well with the addition of parsley and lemon juice}

Garlic Butter Roasted Mushrooms
from smitten kitchen

Serves 4

1 pound mushrooms (cremini or white), halved lengthwise if large
8 cloves garlic, minced
3 tablespoons olive oil
3 tablespoons butter, cut into pieces
2 teaspoons lemon juice (optional)
1/4 cup parsley, chopped (optional or used as garnish)

1. Preheat oven to 450.
2. Toss mushrooms, garlic and oil together.
3. Place mushrooms in a baking dish.  Sprinkle with salt and pepper.
4. Roast 15-20 minutes or until tender and garlic sauce forms below the mushrooms.
5. Serve.

I left the capers out because I didn't have any, and I can only guess that I didn't add lemon juice or large quantity of parsley because these smelled so delicious that I completely forgot.  I only added it because it made it look pretty (you know... as an effort to make my pictures prettier!).  It's delicious without it, or you can try it with the lemon juice and large amount of parsley.  You can bet that I will make this again, and again, and again....  You get the picture!

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Buffalo Chicken Salad

I have a slight obsession with Buffalo Chicken.  Not only wings, but salads, flavor, etc.  My brother found a delicious Spicy Buffalo Chicken Dip which is so delicious!  My mom keeps everything on hand to whip it up quick whenever a hankering occurs.  So it shouldn't surprise anyone that I have several Buffalo Chicken recipes to try including sliders (in the crock-pot!) and Buffalo Cauliflower (a healthy and vegetarian option!) plus this cold salad was on the list!

{Buffalo Chicken Salad served in a wrap--yes that was my lunch, and yes, I eat disgustingly healthy like this most of the time!}

 

{Ingredients gathered for the salad}

 {Buffalo Chicken Salad}

{Buffalo Chicken Wrap}

This salad is made healthier with the use of Greek plain yogurt rather than mayo or cream cheese.  I didn't miss it, and neither did my mom who I reluctantly shared this salad with.  Thankfully, the hubby could care less about this flavor which means more for me!

Buffalo Chicken Salad

Makes 4 servings

1 pound chicken breast, cooked and shredded
2 oz ranch dressing
2 oz plain Greek yogurt
1/3 cup your favorite hot wing sauce
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/2 cup celery, chopped
1/2 cup carrots, chopped
1/2 cup blue cheese crumbles

1. Mix all ingredients together.
2. Season to taste with salt and pepper.
3. Serve with crackers, on a wrap, with a spoon, etc.

Adding both carrots and celery is an option.  If you don't like carrots then double the celery or vice versa.  I love both so I had both.

Is there a specific ingredient or flavor that you are obsessed with and would try any way, even a healthy way?  I'd love to hear them!

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Chipotle Pork Roast

I've been having a difficult time making potatoes and carrots in the crock-pot.  I'd leave it on "warm" (my lowest setting equivalent to "low"), and they would never be done so I would have to turn it to "high" for an hour or two (if I was lucky).  I don't know why I didn't think to just leave it on my "low" setting (more of a medium) and stuff those hard vegetables on the bottom with the meat floating on top.  It was perfection--meat tender and veggies done!

 {Chipotle Pork Roast}

 {Rubbing the spice mix on the pork roast}

{Place on top of veggies and top with chipotles!}

Chipotle Pork Roast
from Betty Crocker

Serves 4

1/2 teaspoon ground pepper
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon garlic powder
2 teaspoons ground cumin
2-3 pound pork roast
3 small sweet potatoes, diced
6 small potatoes, diced
1 onion, cut into large chunks
2-8 oz can tomato sauce
1 can diced tomatoes
2 canned chipotles in adobe sauce, minced (wear gloves!)
2 tablespoons beef broth
2 tablespoons cornstarch

1. Spray a crock-pot with non-stick spray.
2. Mix spices together in a small bowl until well combined.
3. Rub spice mixture on all sides of the pork roast; set aside.
4. Mix both potatoes, onions, and tomato products in a large bowl.
5. Add spice mix to potato mix and stir until well combined.
6. Place potato mixture in the crock-pot.
7. Place pork roast on top of potatoes.
8. Spread chipotle peppers on pork roast.
9. Cook on low for 6-8 hours or until potatoes are done.
10. Mix broth and cornstarch together until dissolved.
11. Add cornstarch to liquid in crock-pot to finish the sauce.
12. Serve.

I was terribly afraid that this would be unbelievably spicy!  However, as long as you don't eat the chipotle, you should be fine!  The chipotle does impart flavor onto the pork roast without the spice.  This was so delicious!  In fact, I've probably eaten it for lunch a few times (it made a lot!)!

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40 Clove Garlic Chicken

Maybe I should rededicate this blog to all things garlic.  Why?  There are seriously few recipes that do NOT have garlic in them, desserts being the exception of course.  I tried a garlic chocolate chip cookie once--never again!  Hmmm...  Garlic Girl... Garlic and Good Eats.....  Girl Obsessed with Garlic... 

{40 Clove Garlic Chicken}

{Did I actually count them?  No, but I did use about 4 heads of garlic!}

{Caramelized chicken and garlic cloves}

{Delicious garlic sauce}

One year ago:  Pumpkin and White Bean Stew

40 Clove Garlic Chicken
from myrecipes

Serves 4

2 teaspoons olive oil
2-3 pounds chicken thighs, skinless
40 cloves whole garlic cloves
1/4 cup dry white wine
1/2 cup chicken broth
1/8 teaspoon ground black pepper
1 teaspoon dried thyme
2 tablespoons butter
2 tablespoons flour

1. Heat oil in skillet until hot.
2. Sprinkle chicken thighs with salt and pepper.; add chicken to hot pan.
3. Sear chicken until nice and golden brown; remove chicken from pan and place in a crock-pot.
4. Add garlic to hot skillet and saute until garlic begins to brown.
5. De-glaze pan with white wine; add broth, pepper and thyme.  Boil for about 5 minutes.
6. Add sauce to crock-pot.
7. Cook on low for 6-8 hours or until chicken is done.
8. Make a roux with butter and flour to thicken the garlic sauce.
9. Serve.

Do you have a favorite spice or ingredient that you are a bit obsessed over?

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