Tag Archives: garlic sauce

Asian, Chicken, Dinner, Kid Friendly, Summer

Grilled Asian Drumsticks

May 18, 2011 admin Leave a comment

Sometimes when you marinate or cook with a glaze on, all the best flavor is worn off before you get to eat. But by slathering on the glaze at the very end, you end up with TONS of flavor. And this is a great one – vinegar, soy, honey and garlic – yummy !

4 servings
210 calories per serving

8 chicken drumsticks, skinned
Pam
3 T balsamic vinegar
3 T soy sauce
3 T honey
1 t garlic chili sauce (available in the Asian section of your market)

Preheat your grill and spray the rack with high heat Pam. Coat chicken with spray and grill 10 minutes then turn and cook another 10 or until done. Mix vinegar, soy, honey and chili sauce in a pan and bring to a boil. Then reduce heat and cook until reduced to 1/3 c of glaze. Put chicken on a large baking sheet and pour the glaze over the legs.

Dinner, Kid Friendly, Sides

Simply Roasted Potatoes with Garlic Sauce

January 5, 2011 admin Leave a comment

Simple and elegant – potatoes and garlic are just meant to go together !

Simply Roasted Potatoes with Garlic Sauce

4 servings
200 calories per serving

1.5 lb. new potatoes, quartered
2 T oil
10 cloves garlic
1 t oil
Salt and pepper to taste

Preheat oven to 450 degrees. Put potatoes in a baking dish and drizzle with 2 T oil. Toss well and roast 10 minutes. Place whole garlic cloves in a small baking dish or ramekin and drizzle with 1 t oil then cover with foil and place in the oven after the potatoes have cooked for 10 minutes. Roast the potatoes and garlic for ½ hour them remove from oven. Mash garlic with salt and pepper and then toss with the potatoes. Add extra salt and pepper to taste.

Dinner, Sides, Vegetables

Steamed Potatoes with Garlic Sauce

March 12, 2010 admin 2 Comments

The garlic sauce makes ordinary potatoes come to life ! And the steaming creates a really nice consistency for the potatoes – almost creamy without being mushy or mealy. This is a great side dish when entertaining.

4 servings
237 calories per serving

Water
8 small potatoes, unpeeled
2 heads garlic (whole heads)
2 t skim milk
1 t oil
1 t light margarine
2 t chopped fresh parsley
Salt and pepper to taste

Place a steamer basket in a medium pot and add 1-2 inches of water. Make sure the water does not touch the bottom of the steamer basket – you want the potatoes to steam, not boil. Place potatoes in the steamer basket. Separate the cloves of garlic from the head, but do not remove the paper thin skins then scatter the garlic in with the potatoes. Cover and steam 20 minutes or until fork can be easily inserted into potatoes.

Remove garlic from pan and remove skins by squeezing the garlic up with your fingers and pushing the pulp out. Mash pulp with milk, oil and margarine and warm slightly over low heat. Remove potatoes from pan and cut in half and toss well with the sauce and parsley, salt and pepper.