Updated Easy Garlic Chicken Recipe

Previously I posted a recipe for Easy Garlic Chicken. We tried to make it a tad healthier and I think it came out very comparable with the original. Instead of the melted butter, we used fat free Italian for the sauce that went in after the garlic had sautéed.

This creates an interesting flavor as we used Italian-style breadcrumbs for breading. After breading, the remainder of the garlic-Italian sauce goes on top of the chicken, just as with the previous recipe. A small difference in a simple recipe, but a big difference in calories.

Before baking.

Published in: on September 28, 2010 at 7:22 pm  Leave a Comment  

It’s almost never enough

This is how you garlic up sauce for English Muffin Pizzas. Although, as you could imagine, that’s all we could taste for about a day and a half.

Published in: on September 28, 2010 at 7:02 pm  Leave a Comment  

Garlic Chicken Sausages

Delicious. Cook them. Post.

Published in: on September 22, 2010 at 8:36 pm  Leave a Comment  

Review: Jack Daniel’s Slow Roasted Garlic and Herb EZ Marinader

Those of you who are lucky enough to have eaten a meal I’ve cooked, know how much I love to grill and especially love to grill steak. Over the past few years I have made it my culinary priority to master steaks on the grill. I enjoy using a wide variety of seasoning methods on meat from dry rubs to sauces, but marinating is by far my favorite. A good marinade can not only add flavor, but if you give it time, can also tenderize tougher cuts of steak. To allow for maximum flavor, you should marinade for at least 8 hours, if not overnight. Of course do not go beyond this as most marinades can be acidic enough to really break down the meat and cause you to serve a mushy pile of garbage. My problem is that I often plan dinner late enough in the day that marinating is out of the question. This is actually the reason I originally started experimenting with different dry rub recipes (I’ll eventually post my favorite ones on here).

During my past love affair with teriyaki seasoning, I picked up a bag of the Jack Daniel’s Honey Teriyaki. I had great results and while at the store looking for an idea about what to do for dinner recently, I decided to try the Slow Roasted Garlic and Herb EZ Marinader.

They are known as EZ Marinaders because they contain all the marinade in a resealable bag that has enough seasoning to cover up to 3 pounds of meat. We didn’t have much time to defrost the steak we had previously purchased before dinner, so the plan was to marinate for the minimum 30 minutes that the package advertised. As soon as the tips were adequately defrosted, I opened up the bag and dropped them in. These were pre-cut beef chuck tips that we had found on sale. Not the best cut of beef, but cheap enough that they warranted a try. After 30 minutes in the bag, I tossed them on the grill. Depending on how I season steaks, I either cook them on a very high temperature or what’s conversely known as “low and slow”. With marinades, I usually prefer a lower temperature to preserve the moistness that the wet seasoning provides. The steaks themselves were pretty tough and in the future will only be used by us in the slow cooker or in some sort of stew perhaps. As for the marinade, we’ll definitely be storing a bag or two in the cabinet at all times. The flavor is not tangy at all, but more of a savory marriage of the garlic and herbs that will please even the pickiest eaters. It’s got a great garlic taste, but doesn’t overwhelm the steak.

The Jack Daniel’s marinades are all thicker sauces than most and therefore require less time to be absorbed. For this reason, I recommend avoiding grill pans when using these sauces, as they just burn the seasoning right off the meat (trust me). The EZ Marinaders come in other flavors, but the Slow Roasted Garlic and Herb should now at least be on your shelf for a quick weeknight dinner.

Rating: 4/5

Published in: on September 19, 2010 at 11:48 pm  Leave a Comment  

Garlic is always the answer

While I was planning today’s meals I had two main questions: how can I spice up a ham and cheese sandwich and how can I create my own signature tacos? Luckily the grocery store had the answer to the first one in the form of the “g-word”. From now on I’m just going to trust garlic to solve all my problems. If my car ever breaks down, I’ll just smash up some garlic and throw it on the engine. If I ever need extra money, I’ll just bring a handful of garlic powder to the bank in exchange for cash. I ask you world, is there nothing garlic can’t do?

Anyways back to reality. A few weeks ago, I discovered Kraft had recently released a new line of mayonnaise flavors called “Sandwich Shop Mayo”. They come in reduced fat Chipotle, Garlic & Herb, Horseradish-Dijon and regular Hot & Spicy. At my pre-dinner grocery store visit, I decided to grab the Garlic & Herb (surprise, surprise) and give it a try at lunch. My sandwich consisted of ham, cheese, tomato, and this mayo on wheat bread. A fairly simple assembly, but believe me when I tell you that this meal was anything but ordinary. I normally use an excessive amount of mayo on my deli sandwiches, but for those of you who prefer a minimal amount, this is right up your alley. I put on about a third of what I normally do, and it was plenty to turn this lunch bag meal into one hell of a midday treat. This is not mayo with a little bit of spice, this is spice with a little bit of mayo. Very aggresive flavor that would certainly bring new life to any sandwich or pasta/potato salad. It would also probably make for a great veggie dip. I’m not sure I will ever have a “regular” sandwich again, at least not if I can help it.

Oh and apparently I already polished off my jar of garlic salsa, so I’m still working on my taco problem.

Rating: 4.5/5

Published in: on August 27, 2010 at 12:55 am  Leave a Comment  

Almost garlic season

So my favorite aunt Donna gave me a great idea for the fall: plant my own garlic. Why not? It doesn’t take much work over the winter and apparently homegrown garlic has a much more pungent flavor than the store-bought variety. This is of course great news. I’ve done a lot of research so far and I’ll be planting the cloves here at home in mid-October. I’ll make sure to chronicle the steps, but it looks like so far I’ll be using Silverskin garlic (a softneck variety) because of the strong flavor and that it can store up to a year dried. More on this soon.

I hope to have at least this harvest in the spring.

Published in: on August 25, 2010 at 10:36 am  Comments (1)  

Garlic & Bacon Sicilian Pizza

I really need to carry my camera with me…

On Monday Kristina and I ordered pizza from a place in Malden called Pisa Pizza.  We’ve gotten the same order from this place three times so far and somehow it gets better than the last. It was a half tray Sicilian with bacon and of course garlic. I assume that if you are reading this you have ordered a pizza with garlic before and let me tell you, this one does not disappoint. As soon as I opened the door, the foyer and living room immediately filled up with the smell of garlic and we could not wait to dive in. The pizza dough is very thick and the cheese may be equally as dense, so you can only really handle about 3 slices before you’re full. Other pizzas I’ve ordered with garlic have had minimal garlic on it, but I’d say this one must have had at least 8 – 10 cloves minced on top. That’s how a pizza and for that matter, any food should be made. Never skimp on the garlic. There are 12 square slices on the half tray and we got 5 meals out of it (I had 4 of them). Definitely order this pizza when you’re in or near Malden next and thank me after.

Come on, how cheesy does that pizza look?

Rating: 5/5

Published in: on August 18, 2010 at 11:17 pm  Comments (1)  

Review: KC Masterpiece Roasted Garlic Balsamic Marinade

Standard food aisle purchase. I have been giving the easy-to-find items a chance lately and this was the latest garlic-centered marinade to be tested.

I bought this originally to utilize the “30-Minute Marinade” factor, but ended up marinating for 24 hours anyway. I used my family’s favorite top sirloin cut as I normally do and threw them on the grill for a few minutes. I was pleased with the flavor of the marinade, but I was also surprised how tame it was after even leaving them in for so long. The acidity of the balsamic was not as overpowering as you might think and it balances well with the roasted garlic for a pleasing mellow taste. I definitely will give this another run through, although next time I think I’ll try it with chicken. I find that in thicker cuts the natural flavor of the steak sometimes seems to dominate the taste buds. Decent store bought item, and I would recommend it to a fellow garlic lover cooking for a “normie”.

Rating: 3/5

Published in: on August 15, 2010 at 7:48 pm  Leave a Comment  

Easy Garlic Chicken

Photo courtesy of allrecipes

Kristina and I made this recipe a while back and I think it will make its way into our regular rotation. Insanely easy and absolutely delicious. Next time we’ll take our own pictures.


  • 1 1/2 lbs skinless, boneless chicken breast halves
  • 1/4 cup butter
  • 6 cloves crushed garlic
  • 2 cups seasoned dry breadcrumbs


  1. Preheat oven to 375 degrees.
  2. In a small saucepan, melt butter with garlic.
  3. Dip chicken pieces in butter/garlic sauce, letting the extra drip off, then coat completely with breadcrumbs.
  4. Place coated chicken in a lightly greased 9×13 inch baking dish. Combine any leftover butter/garlic sauce with breadcrumbs and spoon mixture over chicken pieces. Bake in the preheated oven for 45 minutes to 1 hour.

Serves 4
From Allrecipes – By K. Grecco
Rating: 4/5

Published in: on August 15, 2010 at 6:49 pm  Leave a Comment  

Review: Screamin’ Mimi’s Garlic Sauce

My parents went to Kentucky last year and brought me back a Garlic Sauce. It is made by Screamin’ Mimi’s, which is located in Lexington, KY. When they first told me it was either this or bourbon, I was quite upset. I love bourbon and what better place to get it from than Kentucky? This of course subsided once I tasted the steak tips that I marinated in this sauce. There are only eight ingredients and they are all equally responsible for creating this delicious marinade. The garlic flavor is much bolder than I find many recipes featuring garlic to be and is not at all overwhelming. The sauce is thin enough to permeate the outside of most meats, but thick enough to coat the surface well without too much running off. This is why I feel that the sauce works very well as a marinade and maybe equally as well as a topping. I highly recommend you order yourself a bottle or two the next time you are looking for an addition to your grill seasonings. Great buy.

Rating 4.5/5

Published in: on August 15, 2010 at 6:44 pm  Leave a Comment