Garlic, Garlic and More Garlic

Do you like Escargot? I do, but only if it’s swimming in butter and garlic. Brother Dear told me it’s not the Escargot I love, it’s just a legitimate means to get butter and garlic into my mouth. Hum, he might just have a point.

Kiddo and I will put garlic on just about everything. When you combine garlic with butter, something very magical seems to happen. Take something as ordinary as an English Muffin. Toast it, smear on the garlic butter and wow – that’s good! Leave it to the French to come up with an amazingly elegant Tourin à l’ail (French Garlic Soup). Hum, maybe I should have added a soup course to today’s over the top Garlic Infused supper.

Today’s post is filled with garlic and butter in everything from the Chicken Breasts to the Mashed Potatoes and Green Bean sides. There’s no need to say more. Let’s roll up our sleeves and get busy. The sooner we get to cooking, the sooner we get to eating. Enjoy today and every day.

Buttery Garlic Chicken Breasts
2 boneless Chicken Breasts
2 teaspoons Garlic Powder
1 teaspoon Seasoning Salt
1 teaspoon Onion Powder
4 tablespoons Butter, divided
1/2 cup Chicken Stock

Cut breasts lengthwise into 4 thin breasts. Pat dry with paper towels, set aside. In a small bowl whisk together garlic powder, seasoning salt and onion powder. Sprinkle seasoning mix on one side of the chicken.

Melt 2 tablespoons butter in a large skillet over medium-high heat. Add chicken, seasoned side down in the melted butter. Sprinkle remaining seasoning mixture over the chicken and into the butter for extra flavor. Cook breasts until juices run clear and breasts are cocked through, about 4 minutes per side. Transfer chicken to a serving platter. Tent to keep warm.

Deglaze the skillet with chicken stock, scraping up the browned bits from the bottom of the pan. Let simmer until slightly reduced. Remove from heat, whisk in remaining 2 tablespoons of butter. Drizzle pan sauce over the breasts and serve.

Garlic Red Skin Mashed Potatoes
2 lbs small Red Potatoes
2 Garlic Cloves
5 tablespoons Butter, divided
1/2 cup Milk
Salt to taste
White Pepper to taste
1 Green Onion for garnish

Scrub potatoes, cut into quarters with skins on. Place potatoes in a large pot, cover with 1-inch of water. Bring to a boil, cook until tender, about 15 minutes. Drain and set aside.

While the potatoes cook, mince the garlic and snip the green onions.

When the potatoes are done, met 4 tablespoons of butter in the same pot used to boil the potatoes. Add garlic and milk, heat gently to warm. Return potatoes to the pot, mash with a ricer until smooth. Season to taste with salt and pepper.

Transfer mashed potatoes to a serving bowl. Press remaining tablespoon of butter into the center of the mashed potatoes for a creamy presentation. Garnish with green onions just before sering.

Garlic Butter Green Beans
1 (16 oz) can Whole Green Beans
2 Garlic Cloves
2 tablespoons Butter

Drain green beans, place in a sauce pan. Peel and mince garlic, add to the green beans. Dice butter, scatter over the beans.

Warm over medium heat until the butter melts and the green beans are heated through, about 10 minutes. Serve and enjoy!

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In all circumstances, give thanks,
for this is the will of God for you in Christ Jesus.