Creamy Roasted Garlic And Herb Dressing Recipes

CREAMY ROASTED GARLIC DRESSING

Steps:

• Combine all ingredients and blend until smooth. I use my handy chopper.
• If the dressing is too thick, thin with more cream.
• To roast garlic - slice the top off a whole head of garlic. Place garlic on a piece of aluminum foil and drizzle with olive oil and salt. Wrap up and bake at 400 for about 40 minutes.

CREAMY ROASTED GARLIC DRESSING

Steps:

• Preheat oven to 400 degrees F. Pull off excess papery outside skin from garlic without separating the cloves. Slice 1/2 inch off the top of each head. Wrap individually in aluminum foil. Roast for 40 minutes, or until the garlic is very soft. Unwrap the garlic and cool slightly. Separate the cloves and peel.
• Combine garlic cloves, broth, vinegar, oil and mustard in a food processor or blender; blend until smooth. Season with salt and pepper.

GARLIC-HERB DRESSING

Steps:

• Whisk together the yogurt, herbs, garlic and a generous pinch of salt in a small bowl. Whisk in the lemon juice and a couple turns of freshly ground black pepper until blended.

CREAMY GARLIC SALAD DRESSING

Steps:

• In a small bowl, whisk the sour cream, mayonnaise, milk and sugar. Stir in the onions, garlic, salt and pepper. Cover and refrigerate for at least 1 hour before serving.

HERB AND GARLIC DRESSING

Steps:

• Whisk vegetable oil, vinegar, sugar, salt, parsley, garlic, basil, celery seed, marjoram, and black pepper together in a bowl.

ROASTED GARLIC DRESSING

Steps:

• In an unoiled, small heavy skillet, roast the unpeeled garlic cloves on medium heat, turning them occasionally; cook the garlic for about 10-15 minutes, until it's soft and covered with dark spots.
• Test for doneness by pressing a clove with a spoon- if you see small bubbles of juice bursting through the skin, remove them from the skillet.
• When cool enough to handle, peel the cloves.
• In a blender or food processor, puree the garlic with the oil, vinegar, water, salt, pepper and mustard until smooth.
• covered and refrigerated, this dressing will keep for several weeks.

WARM ROASTED GARLIC DRESSING

Steps:

• Preheat the oven to 400 degrees. Wrap garlic in aluminum foil. Place garlic on rack in oven, and roast until very tender, about 1 hour. Remove from oven, and let cool in foil.
• Cut off tops of garlic heads with a serrated knife. Squeeze garlic pulp into a small saucepan. Place over medium-low heat, and whisk in vinegar. Rewhisk, if necessary, before serving. Finely chop rosemary, and add to saucepan. Slowly whisk in olive oil, salt, and pepper, and turn off heat; keep dressing warm until ready to use.

ROASTED GARLIC SALAD DRESSING

Steps:

• In a medium bowl, whisk together buttermilk, sour cream, and mayonnaise until smooth. Whisk in garlic. Season to taste with salt and pepper.

PAN-ROASTED GARLIC AND HERB CHICKEN BREASTS WITH CHOPPED SALAD AND CREAMY CAPER DRESSING

Steps:

• Preheat the oven to 400°F.
• In a shallow dish, combine the garlic, parsley, hot sauce, 3 tablespoons of the EVOO, salt, and pepper. Add the chicken breasts and coat in the mixture; marinate for 5 minutes.
• While the chicken is marinating, in a bowl combine the mayonnaise with the capers, red wine vinegar, dill, mustard, and some pepper. In a slow, steady stream, whisk in the remaining 3 tablespoons of the EVOO.
• Preheat a large nonstick oven-safe skillet over medium-high heat. Add the chicken to the hot pan and brown on each side for 2 to 3 minutes. Transfer the skillet to the oven and roast the chicken for about 15 minutes, or until it is cooked through.
• While the chicken is roasting, in a salad bowl combine the cherry tomatoes, radicchio, scallions, and cucumbers. Pour the creamy caper dressing over the chopped veggies and toss to combine.
• Serve the chicken breasts whole or sliced with some of the dressed chopped salad and the toasted bread.