Jerk Chicken

- ingredients -
1 tbs. ground allspice
1 tbs. dried thyme
1 1/2 tsp. cayenne pepper
1 1/2 tsp. freshly ground black pepper
1 1/2 tsp. ground sage
3/4 tsp. ground nutmeg
3/4 tsp. ground cinnamon
2 tbs. salt 2 tbs. garlic powder
1 tbs. sugar
1/4 cup olive oil
1/4 cup soy sauce
3/4 cup white vinegar
1/2 cup orange juice
Juice of one lime
1 Scotch bonnet pepper (seeded and finely chopped)
1 cup white onion (chopped)
3 green onions (finely chopped)
4 chicken breasts

- directions -

In a large bowl, combine all of the dry spices. (Hint: If you want spank up this dish, double the dry spices.) Slowly add the wet ingredients and whisk as you do. Then add the pepper and onions and mix well.
Marinate the chicken for at least an hour, longer if possible. Grill for about 6 minutes per side, or until done brushing with marinade. Heat the extra marinade and serve on the side for dipping.

Curried Chicken in Coconut

- ingredients -
2 tbs. olive oil
1 1/2 pounds boneless chicken breasts (trimmed of fat and cubed)
1 cup chicken stock
1 cup dry white wine
1/4 cup curry powder
1 tbs. salt
1 tbs. freshly ground black pepper
3 green peppers (seeded and cut into 1/4-inch strips
3 carrots (thinly sliced)
1 cup coconut cream (unsweetened, or grate the meat of a coconut and add a cup of hot water. Strain
through cheesecloth.)
1 cup shredded coconut (unsweetened)
2 tbs. cornstarch (stirred into 1/4 cup water)

- directions -

In a large heavy skillet, heat the olive oil, add the cubed chicken, and brown on all sides for about 5 minutes. Add the chicken stock, wine, curry powder, salt, and pepper and stir well. Let this simmer over moderate heat, stirring occasionally, for about 5 minutes.
Stir in the green peppers, carrots, coconut cream, and 1/2 cup of the shredded coconut. Simmer again for about 10 minutes, stirring occasionally, or until the vegetables are tender. Add enough of the cornstarch to thicken the sauce.
Serve on individual plates with rice and garnish with the remaining shredded coconut.

Baked Chicken Breast with Leeks by Jim Reid

- ingredients -
Large Boneless Skinless Chicken Breasts (1 per person)
1 Large Leek Light olive oil
Slivered almonds
Garli Garni seasoning

- directions -

Wash and dry breasts (gently). Place each breast on a piece of aluminum foil leaving enough foil around the edge to fold up to form an envelope around the meat. Thinly slice the leek (4" strips) and lay it on top of the breasts.
Sprinkle slivered almonds on top of the leeks. Sprinkle generously with Garli Garni seasoning. Drizzle olive oil gently over breasts. Fold the edges of the foil to seal the breasts inside of the envelopes. Preheat oven to 500 degrees. Place foil envelopes on cooking rack in center of hot oven for 12 - 20 minutes depending on the size of your breasts. Serve with a light salad and rice.


Mop Sauce Garlic Chicken Pizza

- ingredients -
Your favorite pizza crust in on a 12 to 14 inch pan.
1/2 cup California Mop Sauce
2 boneless / skinless chicken breasts
10 cloves of garlic (finely chopped)
1 medium block of mozzarella cheese (about 2 cups grated)
1/2 cup black olives (sliced)
1 cup cilantro (chopped medium)
1/3 cup fresh romano cheese (grated)

- directions -

Preheat your oven to 350 degrees. Paint the crust with California Mop Sauce, and use it all. Cube and or strip the chicken breasts and sautéé them until about half way done. Spread the chicken on the sauce.
Sprinkle the olives on next. Evenly sprinkle the cilantro around the pizza. Top with the mozzarella cheese.
Put on center rack in the oven and bake for 15 to 20 minutes or until the crust is a nice golden brown and the chicken is done. Sprinkle immediately with grated romano cheese, cut and serve.

Garlic Tequila Chicken - Camp Verde, AZ - Zane Grey Steakhouse


- ingredients -
1 whole chicken (cut up) *
1 cup Tequila
2 cups water
4 limes (quartered & squeezed
6 garlic cloves (chopped) - use a lot more
2 mint leaves (we made this an option)
1 tbs. salt
1/2 tsp. white pepper
1/4 cup parsley (diced)

* Add chicken to marinade 12 to 18 hours prior to cooking. Refrigerate entire time.

Garlic Honey Sauce

- ingredients -
1/2 cup honey
1 teaspoon sweet basil
4 cloves of garlic (pressed) - use a lot more
1/2 tsp salt
1/4 cup butter

- directions -

Cook butter, 1/2 of basil & garlic at simmer on stove top. Strain, then add salt and rest of basil. Simmer 30 seconds... Let stand for 1 hour
Cook chicken covered in 350' oven for 50 minutes. Uncover and baste with sauce. Cook for 25 minutes. Baste with sauce again. Cook for 10 minutes and serve.
(Note from Pat the Garlic Lady: I took the chicken and marinated it for the 18 hours and slapped the parts on the grill. It was WONDERFUL! I will try the Garlic Honey Sauce sometime, but it is going to be hard to not just grill up that Tequila Chicken on it's own.)

Garlic Italian Meatballs

- ingredients -
1 pound ground turkey
1 pound Italian hot turkey sausage
2 eggs - beaten
1 tbs. Garli Garni Seasoning
1 cup Italian Seasoned Bread Crumbs
1 jar roasted garlic spaghetti sauce
1 tsp. Italian seasoning
1 cup mozzarella cheese

- directions -

Remove the sausage from the casings. Mix all ingredients except cheese and 1/2 of the spaghetti sauce. Form into uniform size meatballs and place in a glass baking dish.
Bake at 350 degrees for 1 hour. Half way through the baking time pour the other 1/2 cup spaghetti sauce over the meatballs. 5 minutes before removing from oven, cover meatballs with mozzarella cheese. Remove and place next to pasta or eat as a main dish.


Garlic Chicken Casserole

- ingredients -
2 cups cooked Egg Noodles
2 Tbs. Butter
2 Tsp. Salad Herbs
1/3 cup Parmesan Cheese
2 tsp. Olive Oil
2 Tbs. diced Onion
8 minced Garlic Cloves
1 large Tomato, chopped
4 sliced Green Chile's, cooked
1/2 cup sliced Mushrooms, cooked
1/2 Tsp. Salt
1/4 Tsp. Pepper (coarsely ground)
1/8 Tsp. ground Thyme
1/8 Tsp. Paprika
1/2 cup Chicken Broth (check the label... NO MSG PLEASE!)
1 1/2 cups cooked Chicken, cut in strips
2 cups sharp Cheddar Cheese, shredded
2 Tbs. finely-diced Pimiento

- directions -

Drain and butter the cooked egg noodles, while still warm. Sprinkle in salad herbs and parmesan cheese. Blend in well and cover, put aside.
In a saucepan, heat olive oil and sauté onion and garlic. Add chopped tomato, green Chile's and mushrooms. Mix in salt, pepper thyme and paprika. Add chicken broth, and chicken strips. Simmer for 10 to 15 minutes, stirring occasionally, cover.
After simmering, combine chicken and noodles, add 1 1/2 cups cheese and pimientos, mix in well. Preheat oven to 350 F. Butter a 1 1/2 quart casserole dish. Put mixture in dish and top with remaining 1/2 cup of cheese. Bake for 10 to 15 minutes, until cheese melts completely.


Frozen Chicken Breast Recipe - Mary of Reno, NV

- ingredients -
4 frozen chicken breasts
1 tbs. Garli
Garni All Purpose Garlic Seasoning
1/8th cup butter
4 cups angel hair pasta
1 1/2 tbs. Olive oil

- directions -
Wash frozen chicken breasts. Rub with butter and coat both sides of breasts. Sprinkle with plenty of Garli Garni Seasoning. Place in the refrigerator overnight to defrost. Put oil in a large skillet and bring to a constant low heat. Place breasts in the skillet and cook until done. Cut into small bite sized pieces. Cook the pasta. Toss the chicken with the pasta and add more Garli Garni Seasoning.
We sure enjoyed this recipe from Mary. She uses Garni like we all do. What a spice!
If you don't have Garli Garni, there are no substitutes. Just CLICK HERE to order the best seasoning you will ever use.


Chicken with Mustard Sauce - Merrick

- ingredients -
1 cup Garlic Jalapeno Mustard
3 TBS. Butter
16 oz. carton of heavy Cream
4 to 6 chicken breasts

- directions -

Mix all the ingredients in a sauce pan and heat over medium heat to reduce to a gravy consistency. Clean and wash your chicken, (we used boneless breasts). Place the chicken in a baking dish and pour your sauce over the breasts. Sprinkle fresh thyme and Basil over the top and bake at 350 degrees until chicken is completely cooked. (About 40 to 60 minutes) Don't forget a nice white wine and maybe a Caesar's Salad.