Recipes

• Roasted Green Beans & Red Onions

  Preheat oven to 425. In large pan, toss beans with pepper, 1 T. garlic oil and salt. Roast beans for 30 min. Stir in tomatoes, roast 5 more minutes. Meanwhile in 12″ skillet, heat 2 T. garlic oil

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  Pesto Pasta with Chicken

  Bring a large pot of salted water to a boil. Add pasta and cook for 8-10 minutes, drain. Heat oil in a large skillet over medium heat. Stir in chicken, season with red pepper flakes.

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  Garlic Balsamic Shrimp

  In a large bowl, mix the balsamic oil, garlic, basil, salt and pepper. Place the shrimp, red pepper and onion in a bowl and gently toss to coat.

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  Warm Green Bean and Potato Salad

  In a large saucepan, cover potatoes with 2″ salt water. Bring to a simmer and cook until tender. Drain. In a large skillet, heat oil, add potatoes and season with salt and pepper. Cook mashing potatoes slightly, until golden brown in spots, about 5 minutes. Transfer to dish and keep warm. Add bacon to skillet. Cook until brown. Add green beans and cook until beans are tender-crisp. Add to potatoes along with lemon juice to taste.

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  Sauteed Spinach

  In a large sauté pan, slowly cook bacon until crisp. Remove bacon and drain on paper towel. Pour off fat from the pan and add garlic oil, heat over medium high heat. Add spinach and sauté quickly until wilted and dry. Season with salt and pepper and serve.

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  Roasted Potato Medley

  Preheat oven to 375. In a mixing bowl, combine the potatoes, oil, balsamic, thyme, garlic and broth. Toss well to coat. Place into casserole dish and roast uncovered for 40 minutes or until potatoes are tender.

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  Red Beef Marinade

  Marinate meat overnight in container. Remove meat from marinade. Grill to preference basting with reserved marinade.

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  Potato and Mushroom Gratin

  Preheat oven to 425. Butter a dish. Bring the potatoes, milk, wine salt and pepper to a boil in large pan, stirring occasionally; leave at a simmer while you get on with the mushrooms. Melt the butter and oil in a skillet over medium-high heat. Add in mushroom and cook, stirring occasionally, until softened, about 3 minutes. Pour the mushrooms and juices into the pan of potatoes, stir to mix. Transfer to baking dish; bake for 45 minutes or until hot and crispy on top.

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  Portabellos with Goat Cheese and Roasted Garlic

  Prepare garlic by slicing through top part of garlic bulb to expose garlic, drizzle with olive oil and wrap loosely in foil. Bake 30 minutes at 350°F. Let cool. Mix butter, goat cheese, garlic (when cool), the olive oil drippings, salt, pepper, and herbs. Clean mushrooms by wiping with damp paper towel. Remove stems and discard. Rub mushrooms lightly with olive oil. Grill on medium heat on a gas or charcoal grill. Alternatively, they can be baked at 350°F for 20 minutes or so, turning once. Spre

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  Perfect Prawns

  Shell raw prawns. Heat olive oil in a non stick frypan, add crushed garlic clove and salt, while still cool to allow everything to be mixed without cooking. Heat oil and add the prawns; stir constantly for 3-4 minutes. Serve with simple salad.

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  Pasta with Garlic and Lemon

  Bring 4 quarts water to a boil for pasta. Meanwhile heat oil in a large skillet over medium-low heat. Stir in half the juice, 1 t. salt and red pepper flakes. Cook for 30 seconds to 1 minute. Remove from heat and cover to keep warm. When the water comes to a boil, add salt to taste. When the water comes to a boil, add salt to taste and add the pasta. Cook until al dente, then drain. Add the pasta to the skillet. Divide among individual serving bowl and top with remaining lemon juice and parmesan

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  Garlic-Rubbed T-Bones with Burgundy Mushrooms

  In a small bowl combine garlic, oil and salt; rub over both sides of steaks. Grill steaks to desired doneness. Meanwhile in a large skillet, melt butter over medium heat. Add mushrooms; cook and stir for 3-5 minutes until almost tender. Stir in wine; bring to a boil. Cook until liquid is reduced by half, stirring occasionally. Serve over steaks.

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  Grilled Eggplant Tomato and Goat Cheese Salad

  Sprinkle salt on eggplant slices and let sit for 30 minutes. Rinse slices and pat dry. Brush the eggplant and the tomato slices with garlic oil. Grill tomato slices 2 min. per side and eggplant 5 min. per side. Arrange vegetables on plate alternating between two. Sprinkle with goat cheese and drizzle red wine vinegar over top.

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  Garlic Chicken with Orzo

  Bring a large pot of salted water to a boil. Add orzo and cook for 8-10 minutes and drain. Heat the oil in a skillet, add red pepper and salt. Stir in chicken, cook until juices run clear. Reduce heat to medium and mix in parsley and orzo. Place spinach in the skillet. Continue cooking 5 minutes until spinach is wilted. Serve topped with Parmesan cheese.

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  Garlic Chicken Bites

  Marinade chicken strips in garlic olive oil and pepper for 30 minutes. Drain off excess marinade. Preheat oven to 475. Mix bread crumbs with cayenne. Dip both sides of chicken strips in mixture. Arrange strips in one layer on a baking sheet. Bake for 15 minutes, turn and bake 5 more minutes. Serve warm and dip in honey mustard sauce.

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  Ed’s Pizza Crust

  Let above sit in bowl while prepping your ingredients for toppings, about 15 minutes. Spread crust out on pizza stone and continue with favorite sauce and toppings. Bake pizza at 450 degrees on lower rack about 18-20 minutes.

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  Carmelized Baked Chicken

  Prehat oven to 375. Place chicken in pan. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper. Pour over the chicken. Bake in oven for one hours, until sauce is caramelized.

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  Bruschetta

  Toast bread until lightly browned on both sides under a broiler. Rub top of bread with garlic oil. Top with tomato slices and pepper. Broil close to flame for 1 minute and serve at once. Can be serve on a platter with slices of mozzarella cheese and green Italian olives.

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  Broccoli & Cauliflower Gratin with Cheddar Cheese

  Preheat oven to 400 degrees. Butter a 2″ deep 2 quart baking dish. Bring a large saucepan of salted water to a boil, add the broccoli and cauliflower and cook until crisp-tender, 3 minutes. Drain thoroughly. In a large skillet, heat 2 T. of the oil over moderate heat. Add red pepper. Turn off the heat and add broccoli and cauliflower and toss. Add half the cheese and the olives to vegetables. Transfer to the baking dish and sprinkle with remaining cheese. In a small bowl, toss the crumbs with th

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  Balsamic Mushrooms

  Heat oil in saucepan, add mushrooms and cook 2 minutes, stirring occasionally. Stir in balsamic and wine, cook 2 additional minutes. Season with salt and pepper.

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  Smokey Grilled Vegetables

  Prepare vegetables in large bowl, toss with garlic oil and balsamic. Place in basket and grill to desired doneness, tossing occasionally.

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  Smoked Idaho Potatoes

  Preheat oven to 350. Wash potatoes, poke a couple holes in them using fork. Rub with oil. Bake until tender about 1 hour. Remove and cut them in half lengthwise. Carefully remove pulp to a bowl and place skin halves on pan. Add the remaining ingredients and mash together with potato masher. Stuff the reserved skins with potato mash and sprinkle with additional cheese. Bake another 10-15 minutes and serve.