Recipes and Uses for Marie's Garlic-Romano Blend
Marie's Garlic-Romano Blend will be a blend that you will continue to find new uses.
There are literally hundreds of ways to incorporate this blend into your meals.
Here are a few 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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Marie's Roasted Red Potatoes:
10-12 medium red potatoes, washed and cubed
3 tablespoons olive oil
4 tablespoons Marie's Garlic-Romano Blend
INSTRUCTIONS:
Preheat oven to 400 degrees.
In a bowl, combine potatoes, oil, and Marie's Garlic-Romano Blend.
Transfer to a greased baking dish and spread in a single layer.
Bake 25-30 minutes.
Recipe credit: Spiced Up!
For Pasta dishes:
Add 1- tablespoon Blend to any pasta sauce to add flavor.
Pork Chops with creamy Garlic-Romano Sauce:
1 1/2 lb center cut boneless pork chops1/2 medium onion, sliced1 clove of garlic, minced2 tablespoons olive oil1 cup heavy whipping cream1 oz cream cheese1/3 cup chicken broth1/4 cup parmesan cheese1/2 cup cheddar cheese
1 tablespoon Marie's Garlic-Romano Blend1/2 tablespoon Robust-O! Garlic Italian Blend (or Italian seasoning)1/2 teaspoon pepperSalt, to tasteINSTRUCTIONS:In a large skillet, combine olive oil, pork chops, onion, and garlic glove.
Cook on medium/high heat until pork chops are browned, about 4-5 minutes on each side.
Remove pork chops from skillet and set aside.With drippings still in skillet, add the rest of the ingredients (whipping cream, cream cheese, chicken broth, parmesan cheese, cheddar cheese, Marie's Garlic-Romano Blend, and Robust-O! Garlic Italian Blend) and cook on medium until sauce thickens.
Stir continuously using a whisk.Once thickened, add pork chops back to sauce mixture and simmer, covered on low for 5 minutes or until done.
Recipe Credit: Cathleen Curry
Garlic-Romano Crusted Fish
4 firm white fish fillets, skinless and boneless, close to room temperature 1 tablespoon mayonnaiseSalt and cracked black pepper to seasonCrunchy coating:1/2 cup panko breadcrumbs2 tablespoons Marie's Garlic-Romano Blend2 tablespoons melted butterSalt and cracked black pepper, to seasonCooking oil spraySqueeze of lemon juice
2 tablespoons fresh parsley, divided (half is for garnish)
INSTRUCTIONS:Preheat oven broiler on high heat.
Cover broiler pan with foil and spray with non-stick spray.
Arrange oven rack to about 5-inches from the top heat element.Combine panko, 1 tablespoon parsley, Marie's Garlic-Romano Blend, melted butter, olive oil, salt, and cracked black pepper in a shallow bowl. Season fish all over with salt and pepper.
Spoon 1 teaspoon of mayonnaise over the top of each fillet and spread.Grab a fillet and press the mayo-side of the fish firmly into the crumb mixture, ensuring it sticks evenly. Repeat with remaining fish.Arrange the fillets on the broiler pan.
Lightly spritz each fillet with cooking oil spray.Cook the fish under the broiler until it is cooked through and the crumb coating is crisp and golden and the fish flakes with fork, about 5-6 minutes.
Rotate the pan as needed for even cooking halfway through. Squeeze lemon juice over cooked fish and garnish with parlsey to serve.
Recipe credit: Spiced Up!
Marie's Delicious Garlic Bread:
1 loaf bread, French or Ciabatta
3 tablespoons spreadable or softened butter
1 tablespoon Marie's Garlic-Romano Blend
INSTRUCTIONS:
Preheat oven to broil.
Cut bread lenghtwise.
Spread butter on each half.
Sprinkle Marie's Garlic-Romano Blend on each half.
Place bread on cookie sheet and broil until golden brown.
Recipe credit: Spiced Up!
Marie's Crusted Steaks:
2 tablespooons Marie's Garlic-Romano Blend3 teaspoons Olive Oil3 tablespoons Dijon mustard or plain mayonnaise1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup grated parmesan cheeseINSTRUCTIONS:
Prepare your garlic spread by combining Marie's Garlic-Romano Blend, olive oil, mustard or mayo, salt, pepper. Stir to make a paste. Set aside.Season & grill your steak to your preferred doneness.Move your steaks from the direct heat to the lower setting on your grill.Place the paste on your steak and then top with Parmesan cheese.Close the lid and allow at least 5 minutes for the mixture to melt and brown.
Recipe credit: Spiced Up!
Herb Crusted Rack of Lamb:
1 rack of lamb, approximately 1¼ pounds, frenched (frenched means the long bones are stripped of meat and fat).3 tablespoons extra-virgin olive oil, dividedKosher salt and freshly ground black pepper, to taste1/3 cup bread crumbs
2 tablespoons Marie's Garlic-Romano Blend1/4 cup grated Parmesan1 tablespoon minced fresh rosemary (or 2 teaspoons dried)1 tablespoon minced flat-leaf Italian parsley (or 2 teaspoons dried)1 clove garlic, grated or fine mincedINSTRUCTIONS:Heat a large skillet over high heat.
Coat lamb with 1 tablespoon of olive oil and season with salt and pepper. Rub to coat entire rack.
Sear until browned on all sides, about 3 minutes per side.
Place on a rimmed baking sheet and let rest 20-30 minutes, until cool.Preheat oven to 450 degrees F.While the lamb is resting, combine bread crumbs, Marie's Garlic-Romano, Parmesan, rosemary, parsley, and garlic.
Stir in olive oil and season with salt and pepper. Pat the breadcrumbs over the lamb rack in an even layer.Bake 20-30 minutes, to a temperature of 120 degrees F for medium rare (the temperature will continue to rise to 125 degrees as the lamb sits). Let rest 10 minutes.
Slice the lamb between the bones into individual chops.
Recipe credit: Alex Reuss