Garlic Rubbed Roasted Cabbage Steaks

If you love cabbage, this recipe is for you. If you don't like cabbage . . . try it anyway, you might like it.

Garlic Rubbed Roasted Cabbage Steaks
Ingredients
:
1 (approx 2 lb) head of organic green cabbage, cut into 1″ thick slices

1.5 tablespoons olive oil
2 to 3 large garlic cloves, smashed

kosher salt

freshly ground black pepper

spray olive oil OR non-stick cooking spray

Directions:

1. Preheat oven to 400F and spray a baking sheet with non-stick cooking spray. Pull outer leaf off cabbage (it’s usually dirty and nasty looking), cut cabbage from top to bottom (bottom being root) into 1″ thick slices.
2. Rub both sides of cabbage with smashed garlic.
3. Use a pastry brush to evenly spread the olive oil over both sides of the cabbage slices.
4. Finally, sprinkle each side with a bit of kosher salt and freshly cracked black pepper.
5. Roast on the middle rack for 30 minutes. Carefully flip the cabbage steaks and roast for an additional 30 minutes until edges are brown and crispy. Serve hot.

Garlic and Lemon Chicken with Red Potatoes

Tastes & Treasures cookbook has lots of chicken recipes with Braised Chicken over Fettucini on page 168 a family favorite. Here's a new one that is delicious.

GARLIC & LEMON CHICKEN with GREEN BEANS & RED POTATOES
(Gluten free, Low Carb, Diabetic Friendly and so simple to make)

Ingredients:
6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 pound trimmed green beans
8 small red potatoes, quartered
4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)

Directions:
Preheat oven to 400°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.

In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.

Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.

Thanks to SkinnyTown USA

Homemade Basil Pesto

The basil plant is out of control. Time to make some Pesto.


Homemade Basil Pesto

Ingredients:
1 1/2 cup basil leaves
1/4 cup extra-virgin olive oil
1/4 cup pine nuts
1 garlic clove, chopped
salt
freshly ground black pepper to taste

Directions:
Combine all ingredients in a food processor or high-speed blender.
Puree until smooth.

Makes about 1/2 cup.

Also try Tomato Caper Relish on page 20 in Tastes & Treasures cookbook.