<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom"><channel><title>Garlic on Kitchen3N</title><link>https://kitchen3n.com/tags/garlic/</link><description>Recent content in Garlic on Kitchen3N</description><generator>Hugo</generator><language>en-us</language><lastBuildDate>Thu, 04 Sep 2014 00:00:00 +0000</lastBuildDate><atom:link href="https://kitchen3n.com/tags/garlic/index.xml" rel="self" type="application/rss+xml"/><item><title>Zesty Grilled Chicken with Cilantro Yogurt Sauce</title><link>https://kitchen3n.com/posts/2014-09-04-zesty-grilled-chicken-with-cilantro-yogurt-sauce/</link><pubDate>Thu, 04 Sep 2014 00:00:00 +0000</pubDate><guid>https://kitchen3n.com/posts/2014-09-04-zesty-grilled-chicken-with-cilantro-yogurt-sauce/</guid><description>&lt;p&gt;&lt;a href="https://kitchen3n.com/wp-content/uploads/2014/09/img_2670.jpg"&gt;&lt;img class="alignnone wp-image-1119 size-large" src="https://kitchen3n.com/wp-content/uploads/2014/09/img_2670.jpg?w=640" alt="Zesty Grilled Chicken with Cilantro Yogurt Sauce" /&gt;&lt;/a&gt; I&amp;rsquo;ve lusted after many versions of Tequila Lime chicken for ages but never got around to finding a good substitute for tequila (we don&amp;rsquo;t imbibe or cook with booze around here - except for teeny tiny amounts of vanilla extract or almond extract). I&amp;rsquo;ve thought about agave syrup, among other things, and thought some more. All that thinking got me nowhere until I watched Pioneer Woman make &lt;a href="http://www.foodnetwork.com/recipes/ree-drummond/tequila-lime-chicken-recipe.html"&gt;her tequila lime chicken&lt;/a&gt; the other day. Enough is enough. It&amp;rsquo;s time to give those chicken breasts in the freezer some cilantro/lime lovin&amp;rsquo; (is that weird?). &lt;a href="https://kitchen3n.com/wp-content/uploads/2014/09/img_2675.jpg"&gt;&lt;img class="alignnone wp-image-1120 size-large" src="https://kitchen3n.com/wp-content/uploads/2014/09/img_2675.jpg?w=640" alt="Zesty Grilled Chicken with Cilantro Yogurt Sauce" /&gt;&lt;/a&gt; Now I still haven&amp;rsquo;t found a good substitute for tequila, but I definitely compensated for the flavor in other ways. Along with super fruity EVOO, lime juice, salt and pepper, I added a touch of garlic and honey to the marinade. These days, I always add a bit of sweetness to chicken marinades. It seems to round out all the flavors. And the sauce just takes it over the top. It&amp;rsquo;s my go to sauce for dressing up any meat or fish. I don&amp;rsquo;t exactly measure things out these days, so I will attempt to provide the most accurate measurements I can! You really should taste as you go along though. If the flavor falls flat, add salt. If the tang of the yogurt overpowers, add a little bit more garlic. If it&amp;rsquo;s too pale green, add some more cilantro. If it&amp;rsquo;s not spicy enough, well you know what to do.&lt;/p&gt;</description></item><item><title>Cilantro Dipping Sauce</title><link>https://kitchen3n.com/posts/2012-02-01-cilantro-dipping-sauce/</link><pubDate>Wed, 01 Feb 2012 00:00:00 +0000</pubDate><guid>https://kitchen3n.com/posts/2012-02-01-cilantro-dipping-sauce/</guid><description>&lt;p&gt;This sauce, for my husband, is the pastrami to his rye. The basil to his tomato. The mustard to his hot dog. OK, maybe not that last one. The point is - he loves this sauce and could eat it on top of anything. It&amp;rsquo;s a great condiment to have on hand to jazz up roasted meat or wake up weeknight leftovers. It&amp;rsquo;s based on this jarred condiment sold by Swad in Indian grocery stores called &amp;ldquo;Coriander Chutney&amp;rdquo; but oh so much better. Kind of a chutney-pesto hybrid. And boy do they make good babies.&lt;/p&gt;</description></item></channel></rss>