Garlic Herb Salt

Back at Christmas time I bought an insane amount of pre-peeled garlic due to poor grocery shopping planning, and needed something to do with it. I’d remembered a recipe they’d talked about on The Splendid Table a while back for homemade seasoned salt using fresh garlic, and decided that since I had a plethora of the stuff that I needed something to do with…this was the perfect opportunity to try out said recipe.

You guys, it’s been pretty much the only seasoning I’ve used since then – save chili powder and cumin. Not a meal goes by that I don’t find myself dipping into the stuff. I keep a mason jar curing of it at all times, just because it’s so perfect to use on everything – any protein under the sun, to any vegetable or starch you can throw at it! It really heightens the flavor of whatever it is you use it on, without overwhelming it…which many store-bought seasoning blends tend to do!

I roasted the garlic first – to intensify and deepen the flavors. Then, toss it into bunch of salt along with some freshly chopped herbs. Any mix of your favorite will do – I’ve been using rosemary and thyme recently, just because it’s been pretty readily available during the cold months.

However now that it’s warming up and I’m starting to think about my herb garden – I’m looking forward to experimenting with different blends of herbs this season. I also think that bit of citrus zest would also be a welcome addition to the party! Or maybe a smidge of lavender for an Herbes de Provance twist? Have fun with it, you can’t mess this one up!

Source: adapted from The Splendid Table

Monterey Chicken Sandwich

Life has been crazy around here lately. First off, our school day has been extended through the remainder of the year to make up for lost time for all the snow/fog days we had. So, our 1st grader goes in at 8:15 AM – and doesn’t get home until around 4:45.

Then factor in homework, Cub Scouts, and baseball practices/games into our schedule…and it doesn’t leave much time for a good, home-cooked meal around the dinner table. This chicken sandwich is an answered prayer on those evenings!

A chicken cutlet cooks up quickly on the grill or in a skillet, brushed with a flavorful barbecue sauce, then piled with bacon and melted cheese. Throw it on a bun, and dinner is done! They’re even great wrapped up and taken “to-go”, to later be enjoyed at the game (or on the beach!).

I added a slice of tomato and onion for a little extra flavor and crunch, and I thought it worked nicely with the other components. I served alongside some sweet potato chips and a pickle, for a quick dinner.

Another great, quick recipe to have under my belt for those nights when life is just – crazy!

Source: adapted from The Pioneer Woman

Southwestern Egg Rolls

With Super Bowl upon us tomorrow, I thought it was only prudent to share a great appetizer recipe with you before the big game! I’ve wanted to make these guys for a couple years now, but just never managed to get around to it. Traditional homemade egg rolls are one of our very favorite things ever, and we love Mexican food – so it was totally no surprise when we all loved them!

Corn, red pepper, black beans, red onion, spinach, garlic, and cilantro are given a quick saute to soften. Then they’re mixed with a blend of Cheddar and Monterey Jack cheese, rolled into an egg roll wrapper, and quickly fried. I suspect that they would also be great baked, if you’re looking for a healthier route. But it’s Super Bowl, and I’m not.

I served with an avocado ranch dipping sauce, which couldn’t have been any easier. I just mashed up an avocado well and mixed it with ranch dressing. I think salsa would also be another great option for dipping, which is again- much healthier! I hope everyone enjoys the big game tomorrow – we’ll be rooting for the Patriots (anyone BUT the Seahawks!). Stay safe and warm, everyone!

Chipotle Chicken Skewers with Creamy Dipping Sauce

Guys. I think this just might be our new favorite dinner. Now, I know it’s not really grilling season anymore, technically…but, I think that the fall is one of the best time to fire up your grill! Not to mention tailgating parties and whatnot – which, these would be just perfect for. They’re so good, and so easy!

Sliced chicken breasts are marinaded in a brown sugar-chipotle concoction, that has a few other of my favorite flavors thrown in as well – like garlic, lime, and cilantro. Then threaded onto skewers and grilled. You certainly could cook them under the broiler or on a grill pan as well to get the same charred flavor without having to fire up the grill.

And, lest we not forget the delicious dipping sauce that accompanies them. Creamy, delicious, and studded with finely chopped herbs and scallions – it’s a perfect contrast to the spicy, sweet heat from the chicken.

I served them with cilantro lime rice and steamed broccoli for a healthy dinner that we all enjoyed. Winner, winner, chicken dinner!

Source: adapted from America’s Test Kitchen Healthy Family Cookbook via Mel’s Kitchen Cafe