Rosemary Garlic Chicken
It’s grilling season and nothing goes better than garlic and rosemary on chicken. This is so simple, yet so delicious.
8 chicken thighs, boneless and skinless
1 pinch of salt
4 garlic cloves, minced
1/8 Tsp. black pepper
4 sprigs of rosemary, chopped
1 Tbsp. olive oil
Mix the salt, garlic, pepper and rosemary together. Chop all together until the garlic is minced. Add the chicken to a large bowl and coat with olive oil. Sprinkle the garlic/rosemary mix on top of the chicken and mix. Let the chicken sit for 30 minutes before cooking.
On a hot grill cook the chicken until the juices run clear. Make sure you turn the chicken frequently to prevent flare ups.
Capellini with Vegetable Garlic Sauce
I wasn’t planning to do a pasta dish when I was thinking about my weekly menu but when I was shopping at Sprouts Sunday I noticed this beautiful package of Capellini (angel hair) pasta. Well this man can only resist things for so long. I love angel hair pasta. I instantly thought of a vegetable garlic sauce to pour on top. One word of caution, if you’re like me and love garlic make sure your significant other enjoys this dish with you or you will never be kissed again.
1 package of Capellini pasta
2 green onions, chopped
1 zucchini, chopped in small pieces
1 yellow squash, chopped in small pieces
3 Roma tomatoes, chopped
1 handful of fresh oregano, chopped
2 tbsp. butter
4 cloves of garlic, chopped
Parmesan cheese, grated
1 handful lemon balm, chopped
1 handful cilantro, chopped
Heat a large pan of water on high heat. When the water boils add 2 large pinches of salt and your pasta. Cook for 3 minutes and drain.
In a large skillet over medium heat add olive oil, green onion, zucchini, yellow squash and cook until tender. Add the tomatoes, salt and pepper, oregano and cook until the tomatoes start to break down. Remove to a serving bowl.
Add olive oil and butter to your skillet add the garlic and cook stirring often. Don’t let the garlic brown. Combine the pasta, vegetables and garlic oil. Top with parmesan cheese, lemon balm, and cilantro.
Asparagus Roasted with Garlic
This is a very simple and delicious way to serve asparagus. It takes minutes to prepare and it cooks in about 15 minutes.
1 bunch of asparagus woody ends removed
2 cloves of garlic, chopped
Salt and pepper
Preheat the oven to 375; place the asparagus in an oven safe dish. Cover the asparagus with the garlic. Sprinkle some olive oil on top, mix to coat all of the asparagus. Season the asparagus with salt and pepper. Cook for about 15 minutes, check often and remove when done to your taste. I like my asparagus al dente.
Don’t be concerned about the heat of the chili, when you cook the meat the heat reduces. The chili helps tenderize and flavor the meat.
1 Chili, your favorite hot variety
3 Garlic cloves
1/2 Yellow onion
Salt and pepper
Place the chili, garlic, and onion in a food processor and chop until everything is combined. Keep the machine running and add equal parts of the oil and vinegar. When blended add salt and pepper to taste. Cover your meat with the marinade at room temperature for about 20 minutes. Cook the meat on the non marinated side first then flip to finish.