Sublime Foodie

A site for food, crafts, art, photography, and all my favorite things!

How To Properly Roast Garlic November 19, 2013

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It’s really, VERY simple! I’ve seen that a lot of people asking how to roast garlic the correct way and I see that many people, including myself at first, are completely intimidated by it. I’m not sure why, but when you first try roasted garlic I guess it just seems a lot more complicated than it is. I always thought there was some sort of secret technique involved to get the cloves perfectly cooked and tasting perfect. There is absolutely no special or fancy techniques at all.

All you have to do is place however many heads of garlic in an oven safe dish with the tops cut of to a flat surface. I usually cut them just below the point, however my mother cuts them a little lower to ensure easy access to each clove. This is entirely up to you. Next, drizzle oil all over the tops and around in the dish so that it goes down inside and slicks the bottom. I probably use about 1-2 TBSP of oil. Most of the time I use vegetable because that’s what I have closest to the stove, however olive oil works just as well and is better for you. It really doesn’t make a difference. Sprinkle with salt and pepper generously. Add about 1 TBSP of water to the dish for steaming, cover with tinfoil, and bake at 350° for 30 minutes.

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Take them out, check the cloves with a fork or knife to see if they are soft, almost mushy, right into the middle. I usually check the fattest ones and the innermost cloves. They are rarely fully cooked at this point, however it does happen depending on the amount of heads and size of the cloves. If not, you will probably need to add another TBSP or so of water, cover, and return to the oven for another 10-20 minutes.

That’s it! Very easy, very delicious, and very worth it.

 

Crockpot Juicy Lemon Chicken and Vegetables October 1, 2013

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This dish was sort of a last minute thought that I just threw a bunch of stuff in the crockpot and let go. It turned to to be delicious and easy and I didn’t need to buy anything! I love that! A little back story, we raised chickens for the first time this summer and nobody told us we were supposed to hang them to tenderize before freezing after they were slaughtered. The meat was so tough and awful it was difficult to eat. I have been desperately trying to come up with ways to cook the chicken we have and make it tender and moist. So far I have come up with cooking low and slow with PLENTY of liquid. When you make this, you can pretty much throw in whatever vegetables you want or have around, I just happened to only have carrots and onions. Also, When I made this I did not measure and I typically don’t measure anything so the amounts are approximate. I used a whole frozen chicken for this, however the chicken was the smallest at  just over 2 lbs.

Ingredients:

1 Whole Chicken (2-3 lbs)

1 1/2 32oz Box Chicken Broth

1 TBSP Oregano

1 TBSP Rosemary

2 TBSP Minced Garlic

2 Lemons, Sliced

1/8 C Lemon Juice

Carrots, Peeled and Cut to Desired Size

Onions, Chopped or Sliced

Salt and Pepper to Taste

 

Directions:

I used frozen chicken, so I put that and the chicken stock and lemon juice in first and turned the crockpot on high. I added the spices once it started to warm. Once all the spices were in I started peeling the carrots and chopping the onions and lemons. I added the lemons first and then waited about an hour to add the onions and carrots. Once everything was in I covered it and set the crockpot for 6 hours on high. If the chicken is not frozen I would probably use the medium setting at first. After about 4 to 5 hours I checked on it and the chicken was fully cooked so I put it on warm/low for the last hour before my husband came home. The chicken was very flavorful and perfectly cooked, falling off the bone. I have never had chicken fall off the bone and be so tender and juicy. Andrew thought it was great and we definitely will be having this again!

 

Juicy Meatloaf With Roasted Garlic And Potatoes February 22, 2013

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I had never had meatloaf before I made this, and honestly, I really hadn’t planned on it. A coworker kept telling me to make meatloaf while looking for dinner recipes, and I held off as long as I could. Finally, I ran out of things to make and decided to see if I could find a recipe that interested me. I did not, but I did find something that I could work with. Now, I make this all the time and my husband loves it. My friends always eat with us when I make this, and it reheats perfectly. It’s very easy to make and it’s so juicy and flavorful, and I even get to eat it with my favorite thing ever, KETCHUP! I changed a few things on this recipe and the result was fantastic. I hope everyone else enjoys this delicious recipe as much as we have! My coworker, a fan of regular, plain old meatloaf tried it without the potatoes, (because she is on a low carb diet) and loved it. She said she makes it all the time now instead of her old recipe and even her picky husband loves it!

 

 

Juicy Meatloaf With Roasted Garlic And Potatoes

Ingredients:

2/3 Cup Salsa, Any kind Will Work

2 LBS Ground Beef

1 Cup Small Bread Chunks

1 Egg, Beaten

1 TBSP Worcestershire Sauce

1 TSP Soy Sauce

1 Large Onion, Minced

4 TBSP Minced Garlic

2 TBSP Vegetable Oil

4 Small Potatoes, Chopped

Paprika

Directions:

Preheat oven to 350°.

Mix salsa, beef, bread, egg, worcestershire sauce, soy sauce, onions and half the garlic in large bowl.

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Shape firmly into baking pan.

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Stir together oil, garlic, and potatoes in bowl, and sprinkle paprika on top.

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Layer potatoes over top of meatloaf in baking pan.

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Bake for 1 hour, or until cooked through.

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YUMMMM

ENJOY!

 

Photo Of The Day! February 12, 2013

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Nails!

I know, I know, but I can’t help it. I love the way my nails look when I finish something cool. This was so easy and quick so I didn’t have to spend hours doing it, which is always awesome. It was supposed to be darker grey and brighter pink, but they didn’t come out that way once they dried. Which is fine, because I love them.

Enjoy!

 

Lemon Pepper Crusted Chicken With Roasted Potatoes and Lemon Grilled Asparagus January 30, 2013

This delicious meal was light and healthy and at the same time very quick and easy. It was kind of a last minute decision and it came out great! It was SO flavorful and so perfectly cooked. I can’t wait to make it again!! I bought fresh Asparagus and fresh Potatoes and I had some Organic Chicken in the freezer that I took out this morning. I cooked the Chicken and Asparagus right in the same pan and I roasted the Potatoes in the oven, and then gave them a quick broil to give them a little crunch.

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Ingredients:

Lemon Juice

Butter

Chicken

Potatoes, Chopped

Fresh Asparagus

Oil

Adobo Seasoning

Lemon Pepper Seasoning

Minced Garlic

Directions:

Preheat oven to 425°F. Chop Potatoes into Medium-Large cubes, oil the pan, and spread potatoes evenly on pan. Drizzle oil over all potatoes and sprinkle Adobo Seasoning generously over potatoes. Place in oven.

Place approximately 3-6 tbsp butter into a pan and melt. Put chicken in pan, drizzle lemon juice over chicken, and sprinkle with lemon pepper seasoning. Let cook on medium heat for approximately 10 minutes. Turn over chicken and drizzle with lemon juice, then sprinkle again with lemon pepper seasoning. Continue adding butter if pan starts to get dry. You should have a good amount of liquid at all times. Sprinkle minced garlic around chicken in pan.

Clean ends off asparagus and place in pan with chicken. Add lemon juice and butter if needed. Let cook until chicken is cooked through and no longer pink in the middle. Leave on burner, turn off heat and let sit.

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Just as your chicken is about done cooking, turn oven off and turn broiler on high. Let everything stand approximately 5 minutes. Serve with lemon slices.

Enjoy!

 

Unbelievably Juicy Steak with Blue Cheese Dipping Sauce January 29, 2013

This is no hard recipe and if you don’t already have Adobo Seasoning as a household item, you need it. I first heard of this amazing stuff at a friends house last summer. They were grilling and we stopped in to visit. We were all sitting around on the couch and in they walked with plates full of steak and potatoes. Now I have smelled some pretty delightful smells, but this didn’t even compare. I had never smelled anything so good and they all get going on and on about how it was the most delicious steak they had ever had. Well the girlfriend was away on work so I was a little curious. I asked how they had cooked it and he said, “Well the wife uses this weird shit called Adobo so I put that on it and grilled it.” I was surprised that I had never heard of it coming from a restaurant, and then all of a sudden it was in every recipe I saw. So I hiked my way on down to the store and searched high and low. I finally found it. I literally just used it a month or two ago for the first time! My husband and all of my friends agreed it was the most amazing steak they had ever had!! I now put it on everything and every time I make steaks I never stray anymore, this is the only recipe I will use. It’s simple and only uses two ingredients!

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All you need is Butter and Adobo Seasoning for the steaks.

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Put A LOT of butter in the pan and let it melt. Place your steaks in the pan and sprinkle Adobo all over. I use my fingers or a spoon to press it in so it sticks to the steaks, and then flip them immediately and do the same to the other side. DO NOT ADD SALT!!!! Adobo already has salt AND garlic salt and is VERY salty on it’s own. then just cook to your desired temperature. Be sure the pan doesn’t go dry, I have to continue adding butter throughout cooking. Also, sometimes I get busy with other things and when I flip them, it’s a little dry so I just slather a little butter right on the steaks. Don’t be afraid to keep adding butter, the more you have to add, the juicier the steaks will be!

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That’s it!

For the Blue Cheese Dipping Sauce I just take bottled Blue Cheese, any brand, and mix a little mayo, a little white vinegar, and A LOT of crumbled blue cheese. The chunkier the better! You can heat it on the stove, but Andrew and I like cold or room temp.

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Enjoy!

 

Best Memories of 2013

I found this idea once again, on Pinterest. Here is the link. I thought it was cute, and naturally I flipped my computer around for the tenth time that night and showed my husband. He usually just glances over and says cool and goes back to watching Pawn Stars. Well this time, he said, “Oh wow! That’s a good idea! We could do that!”. I was SHOCKED. So of course, I jumped right up and grabbed the candy jar and dumped all the candy into a bowl. I haven’t put a tag on it yet, and we have only put two notes in it, but what can I say, it’s not a habit yet.

The idea is to start in January and each day that something good happens, no matter how small and insignificant, you write a little note about it and stick it in the jar. Then, at the end of the year on New Years Eve, take it out and read all the wonderful memories from the year before. A friend also gave me the idea to try the same thing with nice things about each other or silly little reasons why we love each other, and then when we inevitably go through a rough patch in our marriage, or start to forget our priorities, we read all the reasons we love each other and maybe it will help us out. I thought we could do a little of each and whichever comes first will be our day to reminisce on what a beautiful year we’ve had together.

Dress it up, mine is boring for now, but I hope to get a better jar at some point.

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One of many small projects…A Sugar Pourer from a Mason Jar!

Filed under: Crafts/Projects,Cute Little Projects :) — courtneyk913 @ 3:26 AM
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So, of course I found this idea on a link off of Pinterest. You can find the link here. I encourage you to check it out because it is a list of 100 things you can do with household items, and let me tell you, there is some cool stuff on there! Anyways, I was looking through this list one night in bed and I got SO EXCITED about some of them that I jumped right up and went downstairs to do it!

So basically you take one of those round paper/cardboard containers of salt with the pour spout on top, a mason jar, and scissors, and get ready for the greatest invention EVER!

First, before I continue, I want to explain to you why exactly it’s so great. It may seem pretty mediocre, but the way my kitchen is set up makes this better. My canister with flour, sugar, etc for baking are next to the stove and my coffee stuff is all on the complete opposite side of the kitchen way in the corner. So, not only would I have to carry my steaming hot coffee all the way to the stove area, but I used up my baking sugar so quickly! Then, I would spill sugar all over the counter every time, (because obviously I was so excited for coffee that I sloshed sugar everywhere trying to get it to the cup as quickly as possible) my counter was NEVER clean of sugar. Now, I have everything right in a nice little coffee corner and easily accessible, fully stocked baking supplies, and the best part, NO MESS!

Okay, now that that’s done, I can finish the quick process of happiness. So peel off the top on the salt container, it should be fairly easy, but I had to use a knife to un-stick the glue. Then, I took the lid from the mason jar, placed it on top of the flat top, and traced with a pen around the outside of the lid onto the cardboard top. Remove the lid, and cut around the pen line. Now, I had to trim it down a little to fit inside the lid. I wanted it to be snug, you should be able to push it in and hear it almost click into place nice and snug, but loose enough that it’s flat. It should stay in without movement. Also, you want to be sure that you have left enough room for the spout to open and close comfortably. Once you have done this, you’re done! Now all that’s left is to fill it with sugar, (or whatever else you want!) and have your pouring fun! Here are some photos of my finished product!

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My little coffee corner 🙂 It makes me so happy!!

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If you want to dress it up a little, add a label! You can put anything you want in it.

 

Delicious Buffalo Chicken Pizza January 28, 2013

Filed under: Food,Main Course — courtneyk913 @ 4:09 AM
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This recipe has been changed so many times, yet the first time I made it was absolutely the best. There really is no secret to this, although not many people have been able to duplicate it. This recipe is something I make often and honestly I am adamant about every single ingredient. It’s so simple and quick and the specific brands such as Frank’s Red Hot Sauce are very important. Also, you should make your own Blue Cheese. Sometimes I get lazy and instead of making it completely homemade I will buy Blue Cheese chunks and add them to a bottle of Blue Cheese and then add a little white vinegar and a little bit of mayonnaise. It always turns out fantastic and it’s perfect for this pizza. Also, I know it seems like a lot of sauce, but you won’t regret it. I like everything extra juicy and saucy whether it’s a lot of mayo on my sandwich or a lot of ketchup with my fries or a lot of thousand island on my Reuben. Regardless, I like my food nice and messy! The next thing is when making crust for a pizza I am 100% all about using a fresh dough ball. Believe me, it makes a HUGE difference. So don’t use any different hot sauce and don’t use store bought dough in a can or pre-made pizza shells. One more thing before I give up my infamous Buffalo Chicken pizza recipe, I like to use fried chicken on my pizza, but sometimes I am too lazy to fry my chicken or I just don’t have time to do it. Also, it makes a huge mess, and is very wasteful of oil and flour and egg. I made my Buffalo Chicken Pizza last night for dinner and wanted the best of both worlds, fried chicken without the hassle. I decided to try something that sounded really silly, but alas, it worked! I wondered if I could use extra oil in my pan while cooking my chicken and sprinkle flour onto the chicken and get a similar taste as if it were fried. It wasn’t exactly the same, but it only took a second and the chicken came out great! You will have to continue adding oil every minute or so because the flour soaks it up, but as well as being quick and not messy, I also did not end up with a pan full of oil afterwards that I didn’t know what to do with! So basically you are going to cut the raw chicken into small pieces, put them in a pan with oil and cook almost all the way, add more oil and sprinkle flour on the chicken. Continue stirring little by little and adding flour until the chicken is coated and starts to brown up. You can add as much or little as possible but make sure there is always oil in the pan. Then, I just let the chicken sit and cook and brown up and the breading got nice and golden and crunchy. Once I was done I dumped the hot sauce right in the pan!

Now in the picture it looks a little burned, I’m not sure why, but in person it was golden and delicious. This pizza is pretty messy but that’s why we have napkins!
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Buffalo Chicken Pizza
Homemade Blue Cheese Dressing
Frank’s Red Hot Sauce
Chicken
Shredded Cheese
Dough Ball
Preheat oven to 450 Degrees.
Cut raw chicken into small pieces and cook in pan with oil. Sprinkle flour over chicken while cooking, be sure to keep pan wet with oil. Use as much or as little as you want of flour and oil to get it how you like. Let chicken brown and get a little bit crispy. Pour hot sauce over chicken when done, you should not have so much oil that it needs to be drained, but if it does, transfer chicken to a bowl and add hot sauce.

Press out dough ball to desired size and thickness. Use Blue Cheese as sauce and spread over dough, then add a little hot sauce over the dressing.. Sprinkle cheese over top. Sprinkle chicken over the cheese and then drizzle Blue Cheese and Hot Sauce over the top of the chicken all over pizza. Top with a light sprinkling of cheese and place in the oven. You can cook it however you want, I prefer to use a greased pizza pan, although you can use a pizza stone or put it right on the oven rack. I probably wouldn’t recommend using the oven rack as it can get messy, although if you are using much less sauce you probably will not have a problem. I usually don’t time it, but I keep an eye on it and when the cheese is melted and the dough is nice and golden I take it out. If you like your dough a little bit crispier leave it in longer.

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