Roasted Garlic and Herb Chicken Stew
Roasted Garlic and Herb Chicken Stew is a warm and comforting dish, perfect for the fall season. Infused with the rich, robust flavors of roasted garlic and fresh herbs, this stew offers a delightful twist on traditional chicken soup. It’s hearty enough to serve as a standalone meal and will surely satisfy any garlic lover’s cravings.
| Ingredients | Quantity |
|---|---|
| Chicken thighs, boneless | 1.5 lbs |
| Whole garlic bulbs | 2 |
| Olive oil | 2 tbsp |
| Onion | 1, chopped |
| Carrots | 2, diced |
| Celery | 2 stalks, diced |
| Chicken broth | 4 cups |
| Fresh thyme | 2 tsp |
| Fresh rosemary | 1 tsp |
| Bay leaves | 2 |
| Salt | To taste |
| Black pepper | To taste |
| Fresh parsley | For garnish |
- Preheat the oven to 400°F (200°C). Cut the tops off the garlic bulbs, drizzle with olive oil, wrap in foil, and roast for about 30-35 minutes until soft.
- In a large pot, heat olive oil over medium heat. Add chopped onion, carrots, and celery, sauté until softened.
- Add chicken thighs, season with salt and pepper, and brown on all sides.
- Squeeze the roasted garlic into the pot, add chicken broth, thyme, rosemary, and bay leaves. Stir to combine.
- Bring to a boil, then reduce to a simmer, cover, and cook for 30-40 minutes until chicken is cooked through and tender.
- Remove bay leaves, taste, and adjust seasoning. Garnish with fresh parsley before serving. Enjoy your warm, garlic-infused chicken stew!
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Creamy Garlic Mushroom Pasta
Creamy Garlic Mushroom Pasta is a luscious and comforting dish that beautifully marries the earthiness of mushrooms with the rich flavor of garlic. Perfect for chilly fall evenings, this pasta is coated in a creamy sauce that envelops each strand, making every bite a delightful indulgence for garlic lovers.
| Ingredients | Quantity |
|---|---|
| Pasta (fettuccine or penne) | 12 oz |
| Olive oil | 2 tbsp |
| Whole garlic cloves | 6, minced |
| Mushrooms (cremini or button) | 16 oz, sliced |
| Heavy cream | 1 cup |
| Parmesan cheese | 1/2 cup, grated |
| Fresh parsley | For garnish |
| Salt | To taste |
| Black pepper | To taste |
- Cook the pasta according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium heat and add minced garlic. Sauté until fragrant.
- Add sliced mushrooms to the skillet, cooking until soft and browned.
- Pour in heavy cream, add Parmesan cheese, and stir until the sauce thickens. Season with salt and pepper.
- Toss in the cooked pasta, mixing well to coat in the creamy sauce.
- Garnish with fresh parsley before serving. Enjoy your deliciously creamy garlic mushroom pasta!
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Garlic and Spinach Stuffed Acorn Squash
Garlic and Spinach Stuffed Acorn Squash is a hearty and visually appealing dish that celebrates the flavors of fall. This unique recipe pairs the sweetness of roasted acorn squash with a savory filling of sautéed garlic, fresh spinach, and breadcrumbs, creating a wholesome meal that is perfect for cozy autumn dinners. Each bite is a delightful balance of sweetness and rich, garlicky goodness.
| Ingredients | Quantity |
|---|---|
| Acorn squash | 2 (halved and seeds removed) |
| Olive oil | 2 tbsp |
| Whole garlic cloves | 4, minced |
| Fresh spinach | 4 cups, chopped |
| Bread crumbs | 1 cup |
| Parmesan cheese | 1/2 cup, grated |
| Salt | To taste |
| Black pepper | To taste |
| Fresh thyme (optional) | 1 tsp |
- Preheat the oven to 400°F (200°C). Drizzle the acorn squash halves with olive oil and season with salt and pepper. Roast in the oven for about 25-30 minutes until tender.
- While the squash is roasting, heat olive oil in a skillet and sauté the minced garlic until fragrant. Add the chopped spinach and cook until wilted.
- In a bowl, combine the sautéed spinach and garlic, breadcrumbs, Parmesan cheese, salt, and pepper. Mix well.
- Once the acorn squash is roasted, fill each half with the spinach mixture and return to the oven for an additional 10-15 minutes until the tops are golden.
- Remove from the oven and garnish with fresh thyme if desired. Serve warm and enjoy your flavorful Garlic and Spinach Stuffed Acorn Squash!
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Savory Garlic Potato Casserole
Savory Garlic Potato Casserole is a comforting and creamy dish that is perfect for fall gatherings. This hearty casserole combines tender potatoes, rich garlic flavors, and gooey cheese to create a satisfying side dish or main course that will warm you up on chilly autumn evenings. The layers of thinly sliced potatoes create a beautiful presentation while delivering an explosion of flavor in every bite.
| Ingredients | Quantity |
|---|---|
| Potatoes (Yukon Gold or Russet) | 4 large, peeled and thinly sliced |
| Whole garlic cloves | 6, minced |
| Heavy cream | 2 cups |
| Grated cheddar cheese | 2 cups |
| Olive oil | 2 tbsp |
| Salt | To taste |
| Black pepper | To taste |
| Fresh parsley (for garnish) | 2 tbsp, chopped (optional) |
- Preheat the oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
- In a mixing bowl, combine the heavy cream, minced garlic, salt, and black pepper.
- Layer half of the sliced potatoes in the prepared baking dish. Pour half of the cream mixture over the potatoes and sprinkle with half of the cheese.
- Repeat the layering process with the remaining potatoes, cream mixture, and cheese.
- Cover the dish with foil and bake for about 45-50 minutes, until the potatoes are tender. Remove the foil and bake for an additional 10-15 minutes until the top is golden and bubbly.
- Let it cool for a few minutes before garnishing with fresh parsley. Serve warm and enjoy your delicious Savory Garlic Potato Casserole!
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Garlic Butter Shrimp With Zucchini Noodles
Garlic Butter Shrimp with Zucchini Noodles is a light and flavorful dish that’s perfect for a cozy fall dinner. The succulent shrimp are cooked in a rich garlic butter sauce, which imparts a delicious depth of flavor, while the zucchini noodles provide a healthy, low-carb alternative to traditional pasta. This dish is not only quick to prepare but also beautifully highlights the warmth and comfort of autumn meals.
| Ingredients | Quantity |
|---|---|
| Large shrimp, peeled and deveined | 1 pound |
| Zucchini | 4 medium, spiralized |
| Whole garlic cloves | 4, minced |
| Unsalted butter | 4 tablespoons |
| Olive oil | 2 tablespoons |
| Lemon juice | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Fresh parsley (for garnish) | 2 tablespoons, chopped (optional) |
- In a large skillet over medium heat, melt the butter and olive oil. Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the shrimp to the skillet, seasoning with salt and black pepper. Cook for 2-3 minutes on each side until they turn pink and opaque.
- Stir in the spiralized zucchini and lemon juice, cooking for an additional 2-3 minutes until the zucchini is just tender.
- Remove from heat and garnish with fresh parsley. Serve warm and enjoy your delicious Garlic Butter Shrimp with Zucchini Noodles!
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One-Pan Garlic Parmesan Chicken and Broccoli
One-Pan Garlic Parmesan Chicken and Broccoli is a simple yet delicious dish that brings together tender chicken breasts, vibrant broccoli, and a rich garlic parmesan sauce, all cooked in one pan for easy cleanup. This hearty, comforting meal is perfect for fall, as it combines savory flavors and wholesome ingredients, making it not only satisfying but also nutritious.
| Ingredients | Quantity |
|---|---|
| Chicken breasts, boneless and skinless | 4 pieces |
| Broccoli florets | 4 cups |
| Whole garlic cloves, minced | 4 cloves |
| Olive oil | 2 tablespoons |
| Parmesan cheese, grated | 1 cup |
| Italian seasoning | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Fresh parsley, chopped (for garnish) | 2 tablespoons (optional) |
- Preheat your oven to 400°F (200°C).
- In a large oven-safe skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Season the chicken breasts with salt, black pepper, and Italian seasoning, then place them in the skillet. Brown the chicken on both sides for about 3-4 minutes.
- Add the broccoli florets around the chicken in the skillet, then sprinkle the grated Parmesan cheese over everything.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and the broccoli is tender.
- Remove from the oven, garnish with fresh parsley, and serve warm. Enjoy your One-Pan Garlic Parmesan Chicken and Broccoli!
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Garlic Lentil Soup With Kale
Garlic Lentil Soup With Kale is a hearty and nutritious fall dish that combines protein-rich lentils with vitamin-packed kale and a medley of aromatic herbs and spices. Perfect for a cozy night in, this soup is not only comforting but also easy to make, making it a great choice for busy weeknights or meal prep.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Whole garlic cloves, minced | 6 cloves |
| Onion, chopped | 1 medium |
| Carrots, diced | 2 medium |
| Celery stalks, diced | 2 |
| Dried lentils | 1 cup |
| Vegetable broth | 6 cups |
| Kale, chopped | 2 cups |
| Thyme (fresh or dried) | 1 teaspoon |
| Bay leaf | 1 |
| Salt | To taste |
| Black pepper | To taste |
| Lemon juice | 1 tablespoon |
| Fresh parsley, chopped (for garnish) | 2 tablespoons (optional) |
- In a large pot, heat olive oil over medium heat and sauté minced garlic, onion, carrots, and celery until softened, about 5-7 minutes.
- Add the dried lentils, vegetable broth, thyme, and bay leaf to the pot. Bring to a boil, then reduce heat and simmer for about 20-25 minutes, until the lentils are tender.
- Stir in the chopped kale and continue to cook for an additional 5 minutes, until the kale is wilted.
- Season the soup with salt, black pepper, and lemon juice to taste. Remove the bay leaf before serving.
- Serve warm, garnished with fresh parsley if desired. Enjoy your Garlic Lentil Soup With Kale!
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Garlic Roasted Vegetable Medley
Garlic Roasted Vegetable Medley is a delicious and colorful side dish that showcases the natural sweetness of fall vegetables, enhanced by the rich flavor of garlic. This medley is perfect for complementing your favorite autumn meals or can be enjoyed on its own as a snack or light lunch. Roasting brings out the flavors of the vegetables while infusing them with the unmistakable aroma of garlic.
| Ingredients | Quantity |
|---|---|
| Olive oil | 3 tablespoons |
| Whole garlic cloves, minced | 8 cloves |
| Carrots, sliced | 2 medium |
| Sweet potatoes, cubed | 2 medium |
| Brussels sprouts, halved | 2 cups |
| Red bell pepper, chopped | 1 medium |
| Zucchini, sliced | 1 medium |
| Italian herbs (dried) | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine the sliced carrots, cubed sweet potatoes, halved Brussels sprouts, chopped red bell pepper, and sliced zucchini.
- In a small bowl, mix the olive oil, minced garlic, Italian herbs, salt, and black pepper. Pour this mixture over the vegetables and toss to coat evenly.
- Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
- Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
- Remove from oven and let cool slightly before serving. Enjoy your Garlic Roasted Vegetable Medley!
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Garlic and Herb Beef Stroganoff
Garlic and Herb Beef Stroganoff is a comforting and hearty dish that brings together tender strips of beef sautéed in a rich, creamy garlic sauce, perfectly complemented by a medley of fresh herbs. This classic recipe is ideal for chilly fall evenings, served over egg noodles or rice, making it a fulfilling meal for garlic lovers.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Beef sirloin, thinly sliced | 1 pound |
| Whole garlic cloves, minced | 4 cloves |
| Onion, chopped | 1 medium |
| Mushrooms, sliced | 8 ounces |
| Beef broth | 1 cup |
| Sour cream | 1 cup |
| Worcestershire sauce | 1 tablespoon |
| Fresh parsley, chopped | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Egg noodles or rice | To serve |
- Heat olive oil in a large skillet over medium-high heat, then sauté the beef slices until browned and just cooked through. Remove and set aside.
- In the same skillet, add chopped onions and minced garlic, cooking until fragrant. Then add sliced mushrooms and cook until softened.
- Pour in beef broth, Worcestershire sauce, and season with salt and black pepper; let simmer for about 5 minutes.
- Reduce heat and stir in sour cream, mixing until combined, then return the beef to the skillet and add chopped parsley.
- Serve over cooked egg noodles or rice and enjoy your Garlic and Herb Beef Stroganoff!
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Creamy Garlic Tomato Basil Risotto
Creamy Garlic Tomato Basil Risotto is a delightful Italian dish that combines the comforting creaminess of risotto with the vibrant flavors of fresh tomatoes and basil, enhanced by the aromatic kick of garlic. This dish is perfect for a cozy fall dinner, offering a warm and satisfying experience that garlic enthusiasts will love.
| Ingredients | Quantity |
|---|---|
| Arborio rice | 1 cup |
| Olive oil | 2 tablespoons |
| Minced garlic | 4 cloves |
| Onion, finely chopped | 1 medium |
| Vegetable broth | 4 cups |
| Canned diced tomatoes | 1 can (14.5 ounces) |
| Fresh basil, chopped | 1/2 cup |
| Parmesan cheese, grated | 1/2 cup |
| Salt | To taste |
| Black pepper | To taste |
| Butter | 2 tablespoons |
- Heat vegetable broth in a saucepan and keep it warm over low heat. In a separate large skillet, heat olive oil over medium heat, then sauté the chopped onion and minced garlic until softened.
- Add Arborio rice to the skillet, stirring for a minute until lightly toasted. Gradually add warm vegetable broth, one ladle at a time, stirring frequently until absorbed before adding more.
- After about 15 minutes, add the canned diced tomatoes and continue stirring until the rice is creamy and tender, about 5 more minutes.
- Stir in the fresh basil, butter, and grated Parmesan cheese, then season with salt and black pepper to taste.
- Serve hot, garnished with additional basil if desired, and enjoy your Creamy Garlic Tomato Basil Risotto!
Garlic and Cheese Stuffed Breadsticks
Garlic and Cheese Stuffed Breadsticks are a warm, cheesy, and garlicky delight that make for a perfect appetizer or side dish during the fall season. With a golden, crispy exterior and a soft, cheesy center infused with the rich flavor of garlic, these breadsticks are sure to satisfy any garlic lover’s craving.
| Ingredients | Quantity |
|---|---|
| Pizza dough | 1 pound |
| Minced garlic | 4 cloves |
| Mozzarella cheese, shredded | 1 cup |
| Parmesan cheese, grated | 1/2 cup |
| Olive oil | 2 tablespoons |
| Italian seasoning | 1 teaspoon |
| Salt | To taste |
| Fresh parsley, chopped | For garnish |
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Roll out the pizza dough on a floured surface into a rectangle, then cut it into strips.
- In a bowl, mix the minced garlic with olive oil and a pinch of salt. Brush this mixture onto each dough strip.
- Place a tablespoon of mozzarella cheese and a sprinkle of Parmesan cheese onto the bottom half of each strip, then fold them over and seal the edges.
- Place the stuffed breadsticks onto the prepared baking sheet, brush with remaining garlic olive oil, and sprinkle Italian seasoning on top.
- Bake for 12-15 minutes or until golden brown and bubbly.
- Remove from the oven and garnish with chopped parsley before serving. Enjoy your Garlic and Cheese Stuffed Breadsticks!
