Garlic Lover S Chili Recipes

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GARLIC LOVER'S CHICKEN



Garlic Lover's Chicken image

The garlic and lemon are great together on this breaded chicken. I've served this several times for special-occasion dinners. -Janice Steinmetz, Somers, Connecticut

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 11

1/2 cup dry bread crumbs
1/3 cup grated Parmesan cheese
2 tablespoons minced fresh parsley
1/2 teaspoon salt, optional
1/8 teaspoon pepper
1/4 cup 2% milk
6 boneless skinless chicken breast halves (1-1/2 pounds)
1 to 2 garlic cloves, minced
1/4 cup butter, melted
2 tablespoons lemon juice
Paprika

Steps:

  • Combine the bread crumbs, cheese, parsley, salt if desired and pepper. Place milk in a shallow bowl. Dip chicken in milk, then toss in the crumb mixture. , Place chicken in a greased 13x9-in. baking dish. Combine the butter, garlic and lemon juice; drizzle over the chicken. Sprinkle with paprika., Bake, uncovered, at 425° for 15-25 minutes or until a thermometer reads 165°.

Nutrition Facts : Calories 251 calories, Fat 12g fat (7g saturated fat), Cholesterol 88mg cholesterol, Sodium 267mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 0 fiber), Protein 26g protein.

GARLIC LOVER'S CHICKEN



Garlic Lover's Chicken image

A very flavorful and moist chicken. Great if you like garlic.

Provided by Candy Kay

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h45m

Yield 6

Number Of Ingredients 14

4 cups water
¼ cup kosher salt
¼ cup white sugar
6 skinless, boneless chicken breast halves
1 cup grated Parmesan cheese
½ cup dry Italian-seasoned bread crumbs
1 tablespoon dried parsley flakes
1 teaspoon salt
¾ teaspoon ground black pepper
¼ cup extra-virgin olive oil
14 cloves garlic, finely chopped
½ cup margarine, melted
3 tablespoons lemon juice
½ cup shredded Italian cheese blend, or to taste

Steps:

  • Stir water, kosher salt, and sugar together until the salt and sugar dissolve completely into a brine.
  • Put chicken breasts in a large resealable plastic bag; pour brine into the bag with the chicken. Squeeze air from the bag and seal. Refrigerate for 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9x2-inch baking dish.
  • Mix Parmesan cheese, bread crumbs, parsley, salt, and black pepper together in a bowl; spread about 1/3 of the mixture into the bottom of the prepared baking dish.
  • Remove chicken from the brine, shake off excess liquid, and pat dry. Discard remaining brine.
  • Coat chicken with olive oil. Arrange chicken atop the Parmesan cheese layer in the baking dish. Sprinkle remaining Parmesan cheese mixture over the chicken.
  • Mix garlic, margarine, and lemon juice together in a small bowl; drizzle over chicken.
  • Cook chicken breasts until no longer pink in the center and the juices run clear, 25-30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Switch oven to broil. Sprinkle cheese over the chicken breasts.
  • Heat oven's broiler. Cook chicken under the broiler until the cheese is melted and golden brown, about 5 minutes more.

Nutrition Facts : Calories 520.2 calories, Carbohydrate 19.1 g, Cholesterol 86.3 mg, Fat 34 g, Fiber 0.7 g, Protein 33.8 g, SaturatedFat 8.8 g, Sodium 4775.1 mg, Sugar 9.4 g

CHILI LOVER'S CHILI



Chili Lover's Chili image

This chili recipe is so good! It did not come from a written recipe so I don't have exact measurements.I just add what's needed until it tastes right.I usually make the pinto beans from a leftover spiral ham bone (saving the liquid from the bottom of the pan the ham was cooked in-liquid gold I call it-adding to the chili also)and have the beans for dinner one night and chili the next.there's only 3 in my family so it works out just right!

Provided by sparkle31400

Categories     Weeknight

Time 3h40m

Yield 3 quarts, 6 serving(s)

Number Of Ingredients 24

ground beef
ground pork
diced onion
diced celery
diced green pepper
tomato sauce
water
beef base (bullion cubes will work)
cumin
chili powder
black pepper (freshly ground)
salt (optional)
roasted garlic
oregano
dry mustard
1 ounce tequila
1 (12 ounce) can beer (I use Corona)
paprika
sugar (not a lot-just enough to reduce acidity)
unsweetened cocoa powder
ground coriander
hot sauce
cayenne pepper (adjust to taste or omit)
homemade pinto beans, made using leftover ham bone from a spiral cut ham (You can also use kidney beans or canned pinto beans but chili is not as good)

Steps:

  • Brown beef and pork.
  • Drain.
  • Steam or boil the browned meat to remove the fat (please don't skip this step or your chili will be GREASY!).
  • Drain meat again and place back in pan and add onion, celery, green pepper, and some of the dry seasonings above to season the meat mixture.
  • Add all ingredients except beans to a large pot.
  • Simmer on low for 2-3 hours,adding beans the last half hour of cooking time.

GARLIC LOVER'S BEEF STEW



Garlic Lover's Beef Stew image

Wine gives a mellow flavor to this beef and carrot stew. We like to serve it over mashed potatoes, but you could also use noodles. -Alissa Brown, Fort Washington, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 8h30m

Yield 10 servings.

Number Of Ingredients 17

1 boneless beef chuck roast (3 pounds), cut into 2-inch pieces
1-1/4 teaspoons salt
3/4 teaspoon coarsely ground pepper
1/2 cup all-purpose flour
2 tablespoons olive oil
12 garlic cloves, minced
1 cup dry red wine or reduced-sodium beef broth
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (14-1/2 ounces) reduced-sodium beef broth
6 medium carrots, thinly sliced
2 medium onions, chopped
2 tablespoons tomato paste
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
2 bay leaves
Dash ground cloves
Hot mashed potatoes

Steps:

  • Sprinkle beef with salt, pepper and flour; toss to coat., In a large skillet, heat oil over medium-high heat. Brown beef in batches. Remove with a slotted spoon. Reduce heat to medium. Add garlic; cook and stir 1 minute., Add wine to skillet, stirring to loosen browned bits from pan. Transfer to a 5- or 6-qt. slow cooker. Stir in tomatoes, broth, carrots, onions, tomato paste, rosemary, thyme, bay leaves, cloves and beef., Cook, covered, on low 8-10 hours or until beef is tender. Remove bay leaves. Serve with mashed potatoes.

Nutrition Facts : Calories 330 calories, Fat 16g fat (5g saturated fat), Cholesterol 89mg cholesterol, Sodium 586mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 3g fiber), Protein 29g protein. Diabetic Exchanges

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