Time 4m Yield 1/2 cup (approximate) Number Of Ingredients 3 Steps:
Melt butter in the microwave for about 30 seconds. Add salt and garlic powder (to taste). Microwave for 5 seconds longer.
Time 35m Yield 4 Number Of Ingredients 13 Steps:
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Season chicken breasts with oregano, basil, salt, and black pepper. Cook the chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Melt butter with vegetable oil in a saucepan over medium heat. Cook and stir garlic in the butter mixture until fragrant, about 2 minutes. Stir flour through the butter mixture; cook and stir until flour is incorporated, about 1 minute more. Pour heavy cream and chicken broth into the saucepan; stir. Continue cooking until the mixture thickens, 3 to 5 minutes. Add Parmesan cheese and cream cheese to the saucepan; cook, stirring occasionally, until the cheese is melted into the sauce, about 5 minutes. Plate the chicken breasts. Spoon sauce over the chicken. Serve extra sauce on the side.
Time 10m Yield 8 serving(s) Number Of Ingredients 4 Steps:
Chop garlic and mash together with salt. Add garlic and lemon to mayonnaise. Mix and enjoy. Refrigerate unused portion, it will keep for quite a while.
Time 10m Yield 1 cup dipping sauce Number Of Ingredients 8 Steps:
Stir together equal parts plain yogurt, sour cream, and mayonnaise. Stir in minced garlic and season to taste with paprika, salt and pepper. The sauce should have a velvety consistency, ie not too runny. Garnish with fresh chopped chives. Suggestions for dippers: grilled or fried zucchini, aubergines, roasted red bell pepper, calamari with lemon, pita chips, french fries, or grilled meats.
More about “moms wicked garlic dipping sauce great with chicken and pork recipes”
Time 50m Yield 2-4 serving(s) Number Of Ingredients 5 Steps:
Cut off top of garlic bulb to expose most of the garlic cloves. Put the bulb in an oven-safe small dish or on top of a sheet of foil. Drizzle olive oil on the tops of the garlic cloves, add more if needed to drench the tops and sides of the whole bulb. Sprinkle some salt on the top of the bulb on the oil. Wrap or seal up the garlic bulb with foil. Roast in oven at 400°F for 30-40 minutes, until tops and sides are browned and roasted. Take out of the oven and cool for 10 minutes. When cooled enough to handle, squeeze out the garlic cloves from the root or the bottom of the bulb, into a small bowl. Add mayonnaise and sour cream, using a fork, stir until blended. Add pepper to taste, and salt if needed.
