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I haven’t been shy about my love for all of AB’s recipes (for example our Christmas ham, gyro meat and a peach buckle). This one started out as a delicious grilled summer meal, but quickly morphed into a scrumptious year round crock pot meal. Extra bonus, we make it ahead and freeze it so it’s super simple to just pop into the crockpot!
1 whole pork tenderloin, approximately 1 pound
1/2 cup freshly squeezed lime juice (concentrate is also fine!)
1/4 cup honey
1/2 teaspoon garlic powder (we actually use regular minced garlic)
1 chipotle chile pepper in adobo sauce (out of the can, we use about three or four chipotles and half of the sauce)
From the original recipe we omit (but you can feel free to add!)
1 1/2 teaspoons kosher salt
1 tablespoon chopped fresh cilantro leaves
Place the lime juice, honey and garlic powder in a ziptop bag and shake to combine. Add the chipotle pepper (s) and squish together to combine. Add the pork tenderloin to the bag and seal, removing as much air as possible and squish to coat the tenderloin. At this point, we usually freeze this mixture together.
If not freezing, marinate in the refrigerator for 6 to 24 hours (we like overnight). When you’re ready to cook, dump the entire mixture into the crockpot, marinade and all. Cook on low for 8 to 10 hours. (Always double-check your specific crockpot settings for correct cooking times).
Like I said above, this is great year round. It’s just as good with a salad as it is over rice. Enjoy!
There’s a dish at one of the best places to eat in town, but unfortunately it is only on the spring and summer menu, which isn’t out yet. With the extra warm weather this weekend, we decided to try our hand at making the same dish at home. We seriously lucked out. With a few modifications, this recipe is a near exact copy and was amazing.
4 avocados, pitted and removed from skin
1/2 cup diced red onion (we used white because it’s what we had on hand)
1 celery stalk, diced
juice from 1 lime (about 3 tablespoons, feel free to add a bit more!)
1/4 cup cilantro (we left this out, but it would have been a great addition)
1/2 teaspoon cumin
1/4 teaspoon kosher salt (feel free to use a bit more)
1/4 teaspoon garlic powder
3 cups cooked shredded chicken (we used three cooked chicken breasts. Oven roasted with chili lime seasoning)
8 slices sourdough bread (we used a pre-sliced loaf of french bread)
Roast the chicken in the oven at 375 degrees, spiced with your favorite Mexican seasoning, we like chili lime. Cook at least 30 minutes or until cooked through. Dice the onions and the celery in a food processor. When the chicken is cooked and slightly cooled, shred it with a fork or in the food processor. If you prefer your chicken salad a bit chunky, feel free to dice it instead. We added the shredded chicken to the food processor and then added the avocados and spices. If you prefer it a bit chunky, just mix everything together in a bowl. Taste and add lime juice and salt as needed. When ready to eat, toast the bread. We brushed both sides with olive oil and toasted each side until browned.
I was starving, so we didn’t wait for this to chill. In the summer, we will definitely chill the mixture for at least 30 minutes. Also, next time we’ll add a bit more cumin and maybe some more lime juice. This would be equally delicious with cucumber slices and bread. If you’d like it a little spicier, feel free to add a jalapeño. We will probably add some serranos from the garden this summer.
I’ll admit I was skeptical about this recipe. But after one bite, I wasn’t skeptical at all. It was deliciously flavorful and less labor intensive than we thought it would be. Warning: it’s pretty filling.
1 tb Ground allspice
1 tb Dried thyme
1 1/2 ts Cayenne pepper
1 1/2 ts Black Pepper freshly ground
1 1/2 ts Ground sage
3/4 ts Ground nutmeg
3/4 ts Ground cinnamon
2 tb Salt
2 tb Garlic powder
1 tb Sugar
1/4 c olive oil
1/4 c Soy sauce
3/4 c White vinegar
1/2 c Orange juice
Juice of 1 lime
1 Scotch bonnet pepper, Seeded and finely chopped (if you can’t find this, feel free to use a habanero)
1 c white onion Chopped
3 Green onions finely chopped
4 6-oz Chicken breasts Trimmed of fat, up to 8-oz each
In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly add olive oil, soy sauce, vinegar, orange juice and lime juice. Add the Scotch bonnet pepper (we used habaneros since we couldn’t find Scotch Bonnet), onion and green onions and mix well. Reserve about a cup or so of the marinade to use later. Add the chicken breasts, cover and marinate for at least an hour, but the longer the better! Remove the breasts from the marinade and bake at 350 degrees for about 20 minutes. If you prefer a sear, turn on the broiler and broil each side first for a few minutes and then bake. Or if you prefer, fire up the grill and cook for 6 minutes on each side or until fully cooked. While grilling or baking, baste with the left over marinade. Heat the rest of the leftover marinade and serve on the side for dipping (we just did this on the stove). If you prefer more intense flavors, feel free to double the spices.
Even without doubling the spices, this was plenty hot. It was the right combination of sweet and spicy and the chicken was very moist. We will try this on the grill next time! The rice and slaw will be in another post. I”m having trouble locating the original recipes to link back to at the moment.
Before the current big hullabaloo over this restaurant, J and I decided to figure out how to recreate our favorite chicken sandwich at home. Mostly because the nearest restaurant to us is more than an hour and a half away. This recipe is so close! With a bag of Oreda waffle fries, it’s almost like you’re there.
2 boneless and skinless chicken breasts
1/4 cup Dill Pickle Juice (we bought the hamburger slices and just used the juice)
1 teaspoon Tabasco sauce
1/4 cup Milk
1/2 cup Flour
1 tablespoon Powdered sugar
1/2 teaspoon Paprika
1/2 teaspoon Salt
1/4 teaspoon Black pepper
1/4 teaspoon Garlic powder
1/4 teaspoon Celery salt
1/4 teaspoon Dried basil
Wrap the chicken loosely between plastic wrap and pound gently with the flat side of a meat tenderizer until about 1/2 inch thick all around. Cut into four pieces, as even as possible. Marinate in the pickle juice and Tabasco Sauce for 30 minutes. Beat the egg with the milk in a bowl. Combine the flour, sugar, and spices in a zip lock bag. Dip the chicken pieces each into the egg on both sides, then place in the bag and shake. Heat the oil in a skillet (1/2 inch deep) to about 345-350, or use a deep fryer (that’s what we did). Remove the chicken from the flour mixture and tap off the excess. Place in the oil. Fry each cutlet for 2 minutes on each side, or until golden and cooked through. If using a fryer, it takes about 5 minutes total. Be sure to check the first couple to make sure they are cooked all the way through. Blot on paper and serve on toasted buns with pickle slices.
So good. It’s very, very close to the original. It just needed to be a touch sweeter, so next time we’ll use a bit more powdered sugar and a touch less pickle juice.