My Recipe a day thread! Please Come Take a Look!

[cmcgoun]

Welcome to my recipe a day thread! I will show one recipe a day from one item I cook for dinner! These recipes are pretty good, and my family is pretty picky! I am only 15 but, I have been told I make some tasty things! If you dont believe me try them out! Feel free to add your own recipes and leave reviews!

12/12/08
Garlic Infused Oil
An easy recipe, it would be part of another recipe from potatoes to chicken this makes anything better!

Items needed

1/4 Cup Olive Oil (You can generally use any oil except canola, or canola blends)

2 Teaspoons of Crushed Garlic

1/2 Teaspoon Course Salt

Directions

-Combine all ingredients in a pan and warm until it starts to bubble, constantly stirring

-Bring it up to smoke point

-Keep it at smoke point for 2 minutes

And your done! This is an excellent flavorizer and a good marinade!

 

[Athena]

Just a couple of questions....

Why do you cook your oil??

I just put my seasonings in a bottle of olive oil.. even chili peppers..
Does cooking it, give it a more intense flavor?

and as I have only seasoned olive oil, because that is what I usually use... Why not canola??

Thanks in advance..

 

[cmcgoun]

Excellent question!

-I prefer cooking it because the garlic's juices are released through heating. It will basically give you a better flavor Faster

- There is nothing wrong with mixing it and leaving it on the counter, but I dont do that so I heat it up with the spices and use it generally right away. Bringing it up to smoke point creates a more nuttier flavor in Olive Oils as well and I kinda like that.

-Well first off Canola isn't even a thing. Canola isn't a nut, isn't a flower, and isn't a seed. Many people think it is a blend but that is incorrect. Canola is only one seed, it is called rapeseed, sounds nice enough I guess! I just despise it because it is poisonous to begin with so they have to BOIL the poison out of the oil making the smoking point extremely high. Feel free to look it up on google and learn more!

Edited to ask: I look at where your from and it shows you are in Iraq right now! I am just curious as to why you are there? Thanks a bunch

 

[cmcgoun]

13/12/08
Rosemary Crispy Potatoes
I make home fries once a week, and everyone loves them! I am going to share my recipe with you and its VERY easy!

What you need
-4 to 6 red potatoes
-Olive Oil
-Salt
-Pepper
-Dried Rosemary
-Butter

For Starters
-Slice the potatoes THICK and then cube them (I usually use 5 medium potatoes for 5 people)
-Add these to a mixing bowl
-Then add 3 TBSP of Olive oil and 3 TBSP rosemary (or less) to your potatoes
-Stir well
-Then add pepper to taste, I prefer fresh coarse ground
-Then allow to sit for around 20-30 minutes

Cooking
-Preheat a skillet (I recommend cast iron, but any pan will work, non-stick wont give a good crust though)
-Once your skillet is warmed add 2 TBSP of butter and allow to melt
-Then throw in your potatoes and olive oil and cook on medium heat for around 10 minutes, then throw in about salt to taste, and continue to cook for 10 minutes

Hazzah! You are done!

Let me know how they are! I am working on getting pictures as well!

 

[cmcgoun]

14/12/08
Asian style mushrooms
These mushrooms are generally the only type I make at my house, I have experimented over the years and have these perfected! We have these at least once a week

Ingredients
-About 24 small mushrooms (Button Cap type or other similar kind)
-2 TBSP Soy Sauce
-1 TBSP Salted butter
-Pepper to taste
-Coarse salt to taste
-1 TBSP Olive Oil

To Begin
-Wash and cut of the end of the stems of your mushrooms. (Leave some stem just cut of the old parts)
-In a saute pan combine salt, pepper, oil, and butter, and turn on burner.
-Stir your ingredients together and once the butter melts add your mushrooms.
-Cook for 15-20 minutes

And your done!

 

[allaboutdemchicks]

Just found this post and I like the ease of these recipes!! I plan on trying the Rosemary Crispy Potatoes this week. The only change will be on fresh rosemary vs. the dried. I grow my own and have plenty on hand!!!! I will let you know how it turns out.

Also, I grow garlic....so I know I'll try the oil also!! Thank you! Claudia

 

[cmcgoun]

Fresher is always better, I just use what I have on hand! I am planning on starting an herb garden next spring and can't wait!

 

[luvmychicknkids]

Just wanted to say I think this is great!!! So nice to see a kid doing this kind of thing. I am very impressed and it sounds like you are a great cook!!!

 

[cmcgoun]

Thanks luvmychicknkids!

Todays Recipe
Skill Level: Moderate

Brick Pressed Italian Chicken Breasts

This is one of my favorite unique recipes it creates a breast with a crunchy skin, but yet its very juicy, it combine two methods of cooking for this to happen!

What you need
1 TSP Minced Garlic
3 Sprigs of Oregano (Can substitute dry)
1 1/2 cups Chicken Broth
Salt
Pepper
1/2 tsp tarragon
1/2 TSP Lemon Juice
1 TSP white wine vinegar
2 TBSP Olive Oil
6 Boneless Chicken Breasts
3 Bricks wrapped in Aluminum foil (you can also use cans)

To begin
-Preheat oven to 350
-In a glass baking pan add lemon juice tarragon 2 sprigs oregano, vinegar,broth,1TBSP olive oil, salt and pepper to taste, and then stir
-In a saute pan heat 1TBSP olive oil, minced garlic, and 1 sprig of oregano
-Once it is heated add chicken breasts and then put the bricks on top 1 full brick for 2 pieces
-Crisp both sides this shouldnt take very long 4 minutes per side
-Once they are crispy and pressed removed bricks and season with salt and pepper
-Add breasts and juices to your pan and shake a little
-Put in preheated oven and bake for 25 minutes
-Remove and enjoy with the juice

 

[cmcgoun]

Thats the fix up there