garlic Archives - Framed Cooks

Shrimp and Grits with Artichoke Hearts

Sep24

Shrimp and grits, I love you way more than a Northern girl should. Maybe it is the Southern husband’s influence, but I have never met a shrimp and grits recipe I didn’t like, and this one is no exception, because it adds artichokes, one of my favorite veggies on earth.

The shrimp and artichokes are cooked in a delectable lemon garlic butter sauce, and then you spoon the whole thing over some grits that have been kicked up with a little butter and parmesan cheese. It’s shrimp and grits at the next level. It’s downright scrumptious. Let’s make it!

Aglio e Olio

Sep10

Well, we are out of the summer lounging season and back into the whirlwind of back to school and back to work and getting supper on the table in the midst of a thousand busy things on our list. And that is where this super easy recipe for aglio e olio comes in. Aglio e olio translates to garlic and oil, and that’s exactly what this is, along with Parmesan cheese and a little parsley and of course PASTA. It’s the perfect rush-around-day supper, for all kinds of reasons…not the least of which is that it is 100% delicious. And with that, let’s make it!

Citrus Shrimp

Jun22

See that platter of citrus shrimp deliciousness? As much as I wish I could claim credit for what is now my absolute favorite summertime shrimp recipe, all of this deliciousness is coming to us from my friend Robyn and her delectable ADD A PINCH cookbook. More below on why this is my current cookbook obsession, but for right now I need to tell you that this is a super quick, super easy, super scrumptious recipe of tropical shrimp heaven.

So, if you want to fall head over heels with a perfect shrimp supper AND a fabulous new cookbook, come along with me and let’s make it!

Red Wine Short Ribs

Oct6

Ah, these red wine short ribs! They are the perfect, hearty, easy way to welcome in fall. Because as much as I hate to say farewell to the basil and the local tomatoes and my flip-flops and sleeping with the window open, there’s something comforting about breaking out the cozy sweaters and the first fire in the fireplace of the season. And of a warm and wonderful supper bubbling busily on the stovetop on a gray Sunday afternoon. Ready to break in fall with me? Let’s make it!

Seared Steak Tartare

Sep25

Let me start by saying that yes, I realize that this recipe for seared steak tartare is breaking all kinds of steak tartare rules. The main one being that steak tartare is supposed to be, well, raw. And I am definitely one of those people who loves a good traditional steak tartare in all of its uncooked glory. So let me go on record as saying that.

However, there are also folks out there who aren’t quite into the whole totally raw meat thing…and I understand that, but I also can’t bear for you to live without the glory that is steak tartare. So for you I present a seared steak tartare…still super rare on the inside, but with a quick char on the outside, and cooked with garlic and rosemary and drizzled with olive oil and capers and oh my my. Let’s make it!

Tender Slow Cooked Chicken

Sep22

One of the things I always always always have on hand in my fridge is cooked chicken, because along with being part of a quick, good and good for you grab and go meal all on its own, it is also a key ingredient for so many of my recipes. From chicken salads to chicken soups, having already cooked chicken makes my suppertime life SO much easier.

And so of course I wanted the tenderest, most favorable, most fall apart shreddable chicken in the entire world, and the secret to that? This super easy recipe, which roasts your chicken low and slow with a bunch of herbs and lemons and garlic and oh my goodness…let’s make it!

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