Recipes by their Ingredients

granulated garlic

  • Black Bean Butter

    Black Bean Butter
    Black Bean Butter
    1 can black beans, drained
    1 stick of unsalted (sweet cream) butter, room temperature
    1 tsp granulated garlic
    1 tsp smoked paprika
    2 tsp Kosher salt
    ¼ tsp cayenne pepper
    ½ tsp Better Than Bouillon Chicken Base
     
    NOTES: Makes an exceptional base for nachoes, especially if the the cheese is ladled over the black bean butter so it melts a bit.

    Instructions

    Mix the softened stick of butter with the spices and the chicken base. Once that is mixed well add the black beans and either mash until all beans are fine or use a 'burr' mixer or blender to incorperate the beans into the butter. Keep refrigerated until ready to use.

  • Chicken Legs, Roasted

    Chicken Legs, Roasted
    Chicken Legs, Roasted
    (Serves 2)


    6 Chicken Legs
    ½ tsp salt
    ½ tsp ground black pepper
    ½ tsp granulated garlic or garlic powder
    ¼ tsp thyme
    ⅛ tsp cayenne pepper


    NOTES:You can baste the chicken legs in your favorite marinade or brine before using this method. I make a Tandoori spice blend which you could substitute for the spices here and still follow the instructions. You can't go wrong!

    Pre-heat the oven to 400°F.

    Coat the chicken legs evenly with all the spices.

    Line a sheet pan with tinfoil and lightly oil an area for the legs to sit on, place the chicken legs on the tinfoil in the pan and place in lower center of the oven for 12 minutes. After 12 minutes flip the chicken over and bake for another 12-15 minutes, depending how large the legs are. If you like then a bit more color in them place under tour broiler for a minute or 2, keeping an eye on them so they don't burn. Serve with your favorite sides like mashed potatoes and gravy or some rob-a-roni!

  • Croutons

    Croutons
    Croutons
    (Serves 12)

    1 baguette, day old bread, (about 2 cups), cut off the crusts
    ½ tsp granulated garlic (or you can use 1 clove of fresh garlic, minced)
    ½ tsp fresh ground black pepper
    ½ tsp onion powder
    2 tsp fresh herbs, minced, like thyme, parsley and rosemary
    2 tblsp melted unsalted butter or olive oil
    1 tblsp parmesan cheese, grated

    NOTES: You can use fresh bread, or even sandwich bread or sour dough. I pop these in my mouth as a snack, they're that good! The parmesan cheese should be grated fresh with a micro planer or the smallest grid on your grating device!
     

    Pre-heat oven to 325°F. On a sheet tray

    Cut your crustless bread into cubes about ¾ inch in size. Set aside.

    Add the olive oil or melted butter to a large bowl, then add the spices, herbs and cheese, mix well, dump in all the bread cubes quickly and mix quickly so the oil/butter does not only get into the the first bread cubes that landed on it! Mix, mix, mix!

    On a sheet tray, spread out the saturated bread cubes and place in the oven. check every 5 minutes and flip over the cubes with a spatula. When they are golden turn off the oven and remove to cool in a bowl, about 15-20 minutes. Store in an airtight container on your counter, for up to 5 days, or in the freezer for a month.