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One-Pan Chicken with Herbs + Garlic

Oh man, I have totally neglected this blog for the last couple of weeks! I’ve been so busy at work, and we haven’t been making a ton of new recipes. There are a couple that I haven’t posted yet including this one.

Here’s another recipe from the long weekend. Chicken thighs were on sale so I used a family pack of those instead of a whole chicken, used baby potatoes, and finally some dried herbs instead of fresh. OMG it was so good! The rendered chicken fat and the oil combined with the wine and broth to make a glorious sauce in the bottom of the pan, plus the chicken skin stayed super crispy and delicious! The potatoes soaked up all the flavors and were perfectly tender. This recipe is so simple that it’s perfect for any night of the week. This one is going into regular rotation once the weather cools down again. Very comforting.


One-Pan Chicken in White Wine with Herbs and Garlic

Feeds 4 people

  • 1 large free-range chicken cut into 8 pieces
  • 700gm new potatoes, cleaned
  • 3/4 cup dry white wine or juice
  • ½ cup chicken stock
  • 1Tbsp Dijon mustard
  • 4 cloves garlic, crushed
  • ½ cup finely chopped herbs (rosemary, parsley, thyme and sage)
  • 3T olive oil
  •  salt and freshly ground black pepper
  • sliced lemon (optional)

Preheat the oven to 200°C and place the chicken pieces and potatoes (and lemons if you are using) in a large deep sided roasting pan. Mix the wine or juice, stock, mustard, garlic and herbs and pour over the chicken. Drizzle over the olive oil and season with salt and pepper.

Roast uncovered for an hour, or until cooked through.



Mother’s Day Goodies

Not much is going on over here except I’ve been recovering from the head cold of doom! I missed two days of work and ended up in the E.R. because my body didn’t like my meds 😦 Needless to say, I haven’t been cooking much. But I was feeling halfway decent on the weekend. The little Miss had a play date on Saturday and Sunday I spent in my night gown, cooking up a storm. Breakfast was a mishmash of two recipes I’ve made previously – those amazing Cheddar Garlic Biscuits and the Boursin Cheese Sauce I made a while back. Sooo goood! For lunch my guy BBQ’d some pork tenderloin, and in the afternoon I made Cinnabon Cake. For dinner I made slow cooker Honey Garlic Chicken. It was pretty good but lacking a little depth. I think Steve and I are developing a taste for spice, so next time we might add a bit of warmth to the dish, plus a touch more garlic. I’ll post the recipe once it’s perfected. 🙂

cheddar garlic breakfast sandwiches

Garlic Cheddar Biscuits

Every once in a while I get the biggest craving for biscuits – last weekend was one such time. The itch needed to be scratched and this was the recipe to do it! From what I hear they’re reminiscent of Red Lobster’s biscuits. To rack up even more comparisons (and the saturated fat content) I melted some butter and added garlic powder, then drizzled it on top of the biscuits before serving. *drool* This unassuming recipe from Canadian Living Magazine actually beat out Ina Garten’s biscuits for top spot on my all-star recipes list. They’re so fluffy and flavorful! And a bonus – you don’t need buttermilk or extra large eggs.

These biscuits can accompany just about anything. I made some wicked breakfast sandwiches with them and ate an extra couple as-is! They would also go well with soup, and of course sea food! Dangerous my friends. East coast cook-out here we come!


Quick Cheddar Biscuits


1-3/4 cups (425 mL) all-purpose flour

4 tsp (18 mL) baking powder

1 tbsp (15 mL) granulated sugar

1 tbsp (15 mL) dried parsley

1/2 tsp (2 mL) salt

1/2 tsp (2 mL) garlic powder

1/4 cup (60 mL) butter, cubed

1 cup (250 mL) shredded old Cheddar cheese

1 cup (250 mL) milk

In large bowl, whisk together flour, baking powder, sugar, parsley, salt and garlic powder. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs.

Add Cheddar cheese and milk, mixing with fork until ragged moist dough forms. Drop by 1/4 (50 mL)cupfuls, 1-1/2 inches (4 cm) apart, onto greased baking sheet.

Bake in centre of 425°F (220°C) oven until lightly browned, 13 to 15 minutes. Makes 12.

Garlic Butter Topping

  • 3 tablespoons unsalted butter, melted
  • 1/2 teaspoon garlic powder

Whisk together ingredients, then brush on top of the biscuits right after you take them out of the oven. Sooo good!

Glazed Pork Tenderloin and Garlic Cream Cheese Smashed Potatoes

Glazed Pork Tenderloin and Garlic Cream Cheese Smashed Potatoes

This menu is a great example of how I eat most of the time – partly healthy, and partly horrible but delicious! The pork was delicately flavoured and melt in your mouth tender. I think it’s because you cook it at such high heat (500F) But the potatoes were so rich and sinful that Steve christened them “potatoes you wouldn’t take home to your Momma”! lol I do believe they have knocked my other garlic mashed potatoes out of the top spot. But, ya you don’t really want to be making these more than a couple of times a year. I might make them again for Valentine’s Day actually and then I have to cut myself off. I was supposed to make “cauliflower popcorn” from the Family Cooks cookbook I got for Christmas, but I kind of forgot about it until it was too late so I’m going to give them a try on Wednesday instead.

Note: The photos are a little wonky because Steve has lent me his camera and I’m still getting used to it. I forgot it on “cloudy” setting but we were under artificial light. And I only have one photo of the potatoes but it’s super washed out. They don’t look like much but they’re insanely delicious!


Sweet and Tangy Glazed Pork Tenderloin with Red Potato Mash

(Cooking Light Magazine, Sept. 2015)

Using jelly rather than preserves in the glaze helps maintain a smooth texture, but you can use either. Instead of grape, try strawberry, cherry, red currant, or even jellied cranberry sauce.

Yield: Serves 4 (serving size: 3 ounces)

1 pound small red potatoes
1/3 cup 2% reduced-fat milk
1 1/2 tablespoons butter
3/4 teaspoon kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
2 teaspoons olive oil, divided
1 teaspoon chopped fresh thyme
1 small garlic clove, grated
1 (1-pound) pork tenderloin, trimmed
Cooking spray
2 tablespoons grape jelly
2 tablespoons red wine vinegar
1 tablespoon minced shallots

1. Preheat oven to 500°.

2. Place potatoes in a large saucepan; fill with water to 1 inch above potatoes. Bring to a boil; cook 10 minutes or until potatoes are tender. Drain; return to pan. Mash potatoes to desired consistency with a potato masher. Stir in milk, butter, 1/4 teaspoon salt, and 1/4 teaspoon pepper. {the Cook’s Illustrated recipe I used is below}

3. Combine remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, 1 teaspoon oil, thyme, and garlic; rub evenly over pork. Place pork on a jelly-roll pan coated with cooking spray; bake at 500° for 10 minutes. Combine remaining 1 teaspoon oil, jelly, vinegar, and shallots in a small saucepan; bring to a boil. Cook 1 minute, stirring occasionally. Brush half of jelly mixture over pork; bake at 500° for 5 minutes. Turn pork; brush with remaining half of jelly mixture. Bake 5 to 8 minutes or until a thermometer registers 145°. Place pork on a cutting board; let stand 5 minutes. Cut across the grain into thin slices. Serve with mashed potatoes.

Nutritional Information
Amount per serving
Calories 327 Fat 9.9 g Satfat 4.1 g Monofat 3.9 g Polyfat 0.9 g Protein 27 g Carbohydrate 31 g Fiber 2 g Cholesterol 87 mg Iron 2 mg Sodium 482 mg Calcium 47 mg

Smashed Potatoes

Yields: 4 to 6 servings Prep time: 20 min Cook time: 45 min


2 pounds Red Bliss potatoes (about 2 inches in diameter), unpeeled and scrubbed*
1 bay leaf
4 tablespoons unsalted butter, melted and warm
1/2 cup (4 ounces) cream cheese, room temperature
Freshly-ground black pepper
2 to 3 tablespoons chopped fresh chives (optional)

* New potatoes or Yukon Gold potatoes may be substituted, but the red skins of the Red Bliss potatoes give a wonderful contrast. Try to purchase potato of equal size. If only large potatoes are available, increase the cooking time by approximately 10 minutes.


In a large pot, add whole potatoes and cover with 1-inch cold water; add 1 teaspoon salt and the bay leaf. Bring just to a boil over high heat, then reduce heat to medium-low, and simmer gently until a paring knife can be inserted into the potatoes with no resistance, approximately 35 to 45 minutes. Remove from heat.

Reserve 1/2 cup of the cooking water and set aside. Then drain potatoes of remaining water; discard the water and bay leaf. Return cooked potatoes to the pot and allow potatoes to stay in the pot, uncovered, until surfaces are dry, about 5 minutes.

While potatoes are drying, whisk the melted butter and softened cream cheese in a medium bowl until smooth and fully incorporated. Add the 1/4 cup of the reserved cooking water, 1/2 teaspoon pepper, chives (if using), and 1/2 teaspoon salt. Using a rubber spatula or back of a wood spoon, smash potatoes just enough to break the skins. Fold in the butter/cream cheese mixture until most of the liquid has been absorbed and chunks of potatoes remain. NOTE: Add more reserved cooking water if needed, 1 tablespoon at a time, until the potatoes are slightly looser than desired. The potatoes will thicken slightly with standing. Adjust salt and pepper, if desired.

Place in a serving bowl and serve immediately.

Variation: Garlic-Rosemary Smashed Potatoes 

Add 2 peeled garlic cloves to potatoes in saucepan along with salt and bay leaf in step 1. Melt 4 Tbs butter in 8″ skillet over medium heat. Add 1/2 tsp chopped fresh rosemary {I used a couple of pinches of dry} and 1 minced garlic clove and cook until fragrant, about 30 seconds. Substitute butter-garlic mixture for melted butter, adding cooked garlic cloves to cream cheese along with butter-garlic mixture. Omit chives.

Source: Cook’s Illustrated cookbook.

Christmas Misadventures

Don’t we all love a good story about someone does something stupid but overcomes their obstacles in the end? Well this is one of those stories.  We bought a turkey a few days early to make sure we weren’t stuck buying a 20lb turkey at the last minute. My freezer was full and I didn’t want to clean it out because if I threw everything in the trash on Monday and garbage day wasn’t until Saturday, the raccoons would get into it, so Steve took the turkey home with him. I was supposed to call and remind him to take it out on Tuesday.  I forgot, he forgot. When I thought about it on Wednesday morning it was too late as he had gone to work, and I didn’t have a key to his place.  We started thawing the turkey in the fridge around 5pm that night. Friday morning we decided to thaw it in cold water and cook it for dinner instead. At 2:30pm we unwrapped it and the giblets were still frozen so we left it on the counter for about 45 minutes and hoped for the best. It seemed okay. I prepared it as instructed and popped it in the oven at 3:45. 6:30 we checked the temperature and it was a no go. Another hour and a half and a temperature adjustment later it was finally done. On the up side, it tasted great! The gravy was one of the best I have ever made! We’ve decided this is  your go to turkey recipe from now on (with timely thawing of course) 😉

To make the gravy I strained the drippings into a gravy separator then added the brown bits/juices back to the pan and put it on the stove top over medium heat. To that I added about 2 cups of low sodium chicken broth and brought it all up to a slow boil. I made a slurry with about equal parts water and flour (rounded Tbsp to start) to make a paste then slowly drizzled that in to the broth mixture, whisking constantly, scraping up any brown bits left on the pan. Then you simply simmer it until it thickens.

Note: Steve actually liked the Jigg’s dinner. He said the beef is a lot like corned beef, which I’ve never actually had before except in a can, so I’ll take his word for it.



Garlic and Rosemary Slow-Roasted Turkey

A 500° blast aids browning. To ensure food safety, don’t stuff the turkey. Also, as with any cooking method, be sure the meat comes to 165°, and serve immediately after it has rested.
Yield: 12 servings (serving size: about 6 ounces turkey) Source: Cooking Light magazine

1 (12-pound) fresh or frozen turkey, thawed
9 garlic cloves, divided
1 tablespoon chopped fresh rosemary
8 teaspoons butter, softened
1 tablespoon paprika
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
3 sprigs fresh rosemary
Cooking spray

1. Remove and discard giblets and neck from turkey. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Mince 3 garlic cloves; combine minced garlic, chopped rosemary, and next 4 ingredients (through pepper) in a small bowl. Rub butter mixture under loosened skin and rub over breast and drumsticks. Lift wing tips up and over back; tuck under turkey. Place remaining 6 garlic cloves and rosemary sprigs in body cavity. Tie legs together with kitchen string. Let turkey stand 1 hour at room temperature.

2. Preheat oven to 500°.

3. Place turkey, breast side up, on the rack of a roasting pan coated with cooking spray. Place rack in pan. Bake at 500° for 30 minutes. Reduce heat to 250°; bake for 2 hours or until a thermometer inserted into meaty part of thigh registers 165°. Remove from oven; cover loosely with foil. Let stand 20 minutes. Discard skin.

Nutritional Information
Amount per serving
Calories 366 Fat 8.6 g Satfat 3.6 g Monofat 1.9 g Polyfat 1.8 g Protein 67 g Carbohydrate 0.7 g Fiber 0.3 g Cholesterol 229 mg Iron 4.6 mg Sodium 461 mg Calcium 50 mg


Pork Tenderloin with Maple Pan Juices

Well you’ve probably heard me say this more than once, but I am trying even harder to eat better, not just for my weight but for my health. I have to get my blood work done again soon and I realized I kind of fell of the healthy cooking bandwagon again so I have to get back on with hopes of making a difference in my cholesterol numbers. I’ve been checking labels and recipes for saturated fat and sodium levels, and dipping into my Cooking Light Magazine recipe stash. I found this dish in the “Cooking Light Complete Cookbook”. It’s huge and has hundreds of recipes which I really need to tap into more often.We only marinaded it for 30 minutes and it still turned out great. In another review someone mentioned they had a hard time getting the sauce to thicken and so did I, so I took their recommendation and added a tsp or so of cornstarch which did the trick. Despite the hiccup, this one is a definite keeper. Sweet, savory, and so satisfying!

On the side was a recipe from Fine Cooking Magazine for Mustard and Rosemary Roasted Potatoes. I cut the Dijon in half and the potatoes were still crisp and flavourful. They also cooked a lot faster than 50 minutes – more like 40. Highly recommend them!



Pork Tenderloin with Maple Pan Juices

1/3 cup diced onion
1/4 cup fresh orange juice, divided
1/4 cup maple syrup, divided
2 tablespoons sake (rice wine) – I used white wine because that’s what I had on hand
2 tablespoons low-sodium soy sauce
1/8 teaspoon pepper
2 garlic cloves, minced
1 (1-pound) pork tenderloin
Cooking spray
1/3 cup fat-free, less-sodium chicken broth

Combine onion, 2 tablespoons juice, 2 tablespoons syrup, sake, soy sauce, pepper and garlic in a large zip-top plasitc bag. Trim fat from pork. Add pork to bag; seal and marinate in refrigerator for 2 hours.

Preheat oven to 400 degrees.

Heat a 9-inch heavy ovenproof skillet coated with a little cooking spray over medium-high heat. (I used a cast iron skillet because I think they work the best when browning and roasting meats, and I did use a little olive oil instead of the cooking spray, which I know added a some fat). Remove pork from bag, reserving marinade. Add pork to pan; cook 5 minutes, browning on all sides. Place pan in oven; bake at 400 degrees for 30 minutes or until meat thermometer registers 160 degrees (slightly pink). Remove pork from pan. Set aside, and keep warm.

Combine 2 tablespoons juice, 2 tablespoons syrup, reserved marinade, and broth in a small bowl. Add syrup mixture to pan, and place over medium-high heat, scraping pan to loosen browned bits. Bring to a boil; reduce heat, and simmer 5 minutes or until slightly thick. (I could not get it to thicken; so, mixed a little cornstarch with cold water, and added to the mixture to thicken.) Serve sauce with pork. Yields 4 servings.

Serving size: 3 ounces pork and 2 tablespoons of sauce. Per serving: calories 204 (13% from fat); fat 3 g (sat 1g, mono 1.3g, poly 0.4g); protein 24.4g; carb 16.9g; fiber 0.3g; chol 74 mg; iron 1.8mg; sodium 293mg; calc 29mg. These stats are without any of my changes to the recipe.

Mustard and Rosemary Roasted Potatoes

These potatoes start out looking very wet, but the mixture cooks down to leave the potatoes crisp, crusty, and tangy.

1/3 cup plus 1 Tbs. Dijon mustard
1/4 cup olive oil
1 Tbs. dry vermouth or other dry white wine
2 cloves garlic, minced
1 Tbs. chopped fresh rosemary
1 tsp. coarse salt
Freshly ground black pepper
2 lb. red-skinned potatoes, cut into 3/4- to 1-inch dice

Heat the oven to 400°F. In a large mixing bowl, whisk together the mustard, olive oil, vermouth, garlic, rosemary, salt, and pepper. Add the potatoes and toss to coat. Dump the potatoes onto a large rimmed baking sheet and spread them in a single layer. Roast, tossing with a spatula a few times, until the potatoes are crusty on the outside and tender throughout, 50 to 55 minutes. Serve hot.

nutrition information (per serving):
Size : based on six servings; Calories (kcal): 220; Fat (g): fat g 11; Fat Calories (kcal): 100; Saturated Fat (g): sat fat g 1; Protein (g): protein g 4; Monounsaturated Fat (g): 7; Carbohydrates (g): carbs g 30; Polyunsaturated Fat (g): 1; Sodium (mg): sodium mg 730; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 3;

Double Crunch Honey Garlic Chicken


Photo: Recipe link below.

I think I pinned this recipe when I first discovered Pinterest about 4 years ago and I’m kicking myself now for not making it sooner! Holy smokes this was delicious! It sounds rather unassuming – so simple with no fancy ingredients but it all comes together to create this mouthwatering creation. I’m still thinking about this morning, and wondering how long I should wait before making it again. I cut down on the thyme and the sage, but other than that I made it as is, although I split the recipe so that it made only 2 servings. It was just me and my friend Steve. Miss M. was having none of it, even though I made some for her without the sauce and it looked and tasted exactly like a chicken finger. That’s ok. More for me! Mwahahahaa! *All star recipe*


As requested by creator of this lovely recipe, Mr. Barry C Parsons, I haven’t included the recipe but you can find it on his blog. Thank-you Mr. Parsons for sharing. It truly is delicious:



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