Recipes and Uses for Lurene's Garlic and Herb Blend
Lurene's Garlic and Herb blend delivers a light Italian flavor that brings people back for more.
This blend is only limited by your imagination!
Here are some of our favorite recipes and uses.
*This blend can be used as a simple dry rub or marinade (add to 1/4 cup olive oil) for any meat.
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Seasoned Chicken Breasts:
1 tablespoon Lurene's Garlic and Herb Blend
4-5 chicken breasts
Sprinkle both sides of chicken breast with Lurene's Garlic and Herb Blend.
Let meat rest in fridge for 20 minutes.
Cook as desired.
Recipe Credit: Spiced Up!
*This works with pork and shrimp as well
**For super moinst baked chicken or pork, use Lurene's Garlic and Herb Blend prepared as chip dip, and marinate meat for 30 minutes before cooking.
Seasoned Baked Fish:
1- 1 1/2 tablespoons Lurene's Garlic and Herb Blend
4 whitefish fillets
1 lemon - cut in half
Sprinkle both sides of fish fillets with Lurene's Garlic and Herb Blend.
Squeeze 1/2 lemon over fish fillets
Cook as desired
Squeeze remaining 1/2 lemon over cooked fish.
Recipe Credit: Spiced Up!
Chip Dip:
1 cup mayonnaise
1/2 cup sour cream
2 tablespoons Lurene's Garlic and Herb Blend
Combine ingredients and serve with raw vegetables, crackers or potato chips.
(You'll probably need to make more!)
Recipe Credit: Spiced Up!
Smothered Pork Chops:
8 boneless pork chops1 cup Lurene's Garlic and Herb Dip (prepared as above) 4 slices swiss cheese3 ounces crispy French fried onionsINSTRUCTIONS:Preheat the oven to 350 degrees.Place the pork chops in the bottom of a 9x13 greased baking pan.
Spread the Lurene's Garlic and Herb Dip evenly over the pork chops.Place swiss cheese over the top of the sour cream dip and then evenly spread the French fried onions over the top.Bake uncovered at 350 degrees for 35-45 minutes, or until a meat thermometer reaches a minimum of 145 degrees.*For well done pork chops baked to an internal temperature of 160 degrees.
Recipe credit: adapted from The Accidental Happy Baker
Flavored Mayo:
1 cup mayonnaise
1 tablespoon Lurene's Garlic and Herb Blend
Combine ingredients and use on burgers, chicken sandwiches, BLT's and any deli meat sandwich.
Recipe Credit: Spiced Up!
Swiss Chicken Bake:
4 Boneless Skinless Chicken breasts4 slices swiss cheese (Mozzarella works too)1/2 cup mayonnaise1/2 cup sour cream3/4 cup grated parmesan cheese divided1/2 tsp salt1/2 tsp pepper2 teaspoons Lurene's Garlic and Herb Blend
2 teaspoons Andy's Parmesan Polvere di Fata BlendCooked Rice or pasta to serve over (Optional)INSTRUCTIONS: Preheat oven to 375 degrees.Pat chicken dry and place in a greased 9x13 pan.Add sliced cheese on top of chicken breasts.In a bowl mix mayonnaise, sour cream, ½ cup Parmesan cheese, salt, pepper and Lurene's Garlic and Herb Blend.
Spread this over chicken and sprinkle with remaining Parmesan cheese and Andy's Parmesan Polvere di Fata Blend.Bake for 1 hour.
Serve over rice or pasta (if desired) or serve alone.
Recipe Credit: Lil' Luna
Flavored Butter:
1 1/2 teaspoons Lurene's Garlic and Herb Blend
4 tablespoons softened butter
Cream together ingredients and as spread for garlic bread, rolls, or as a compounded butter to melt on steak.
Recipe Credit: Spiced Up!
Lurene's Chicken Bake:
4 boneless skinless chicken breastssalt and pepper1⁄2 cup butter3 tablespoons Lurene's Garlic and Herb Blend, divided1 teaspoon paprika2 (16 ounce) packages frozen broccoli, cooked & drained well1 (16 ounce) carton sour cream1⁄2 cup mayonnaise1⁄2 cup parmesan cheese, grated
INSTRUCTIONS:
Preheat over to 375 degrees F.Season chicken with salt& pepper.In small skillet, melt butter; add 1 tablespoon Lurene's Garlic and Herb blend and saute for 2 minutes.Add paprika and mix.Smush chicken in the mixture, coating well.Place in shallow baking dish.Spoon leftover mixture over breasts.Bake in oven for 20 minutes.Cover with foil and bake 10 more minutes.Arrange drained, hot broccoli on top of and around chicken.Mix 2 tablespoons Lurene's Garlic and Herb Blend, sour cream and mayonnaise and spoon over all.Sprinkle with Parmesan cheese.Broil low in oven for 10 minutes.
Recipe credit: Food.darkhunter
Garlic and Herb French Bread:
1 pkg Pillsbury refrigerated french bread loaf3 Tbsp olive oil, extra virgin2 teaspoons Lurene's Garlic and Herb Blend1-2 Tbsp Andy's Parmesan Polvere di Fata (or grated parmesan cheese)
INSTRUCTIONS:
Mix together olive oil and Lurene's Garlic and Herb Blend, set aside.
Spray a long cookie sheet with nonstick cooking spray. Open package and place loaf on cookie sheet seam side down. Make 4-6 deep gashes (cuts) into bread) with a sharp knife.
Using a pastry brush, brush olive oil mixture on top and sides of loaf.
Sprinkle Andy's Parmesan Polvere di Fata (or grated parmesan cheese) over entire loaf.
Bake as directed.
Recipe Credit: Pillsbury
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