Because of that I am so glad I got the chance to review the Garlic Press & Peeler set from Alpha Grillers. They are super easy to use! And I don't have to touch the garlic near as much!
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| Looks delightfully delicious doesn't it? |
The packaging the set came in is super nice and high quality:
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| I loved the satin that the press was resting in. I actually thought it might be a bag for storage...but it was not... |
I didn't know what to expect for a garlic peeler....but it certainly wasn't this:
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| Food-Grade Silicon |
The press is visibly high quality:
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| Made from solid, high quality stainless steel that is highly resistant to rusting. |
My favorite feature is that the "grate" piece pops out for easy cleaning!
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| Definitely a feature that doesn't come standard on every garlic press. |
In order to show you how awesome this set really is, I decided to share one of our favorite recipes:
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| Looks delicious right? |
First, you will want to gather up all of your ingredients:
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| I forgot that we had mushrooms when I took this pic....they are definitely a nice addition! |
1. Pound chicken with a meat mallet. Sprinkle chicken with salt, pepper, and flour. Shake off excess.
2. Heat a bit of coconut oil in a skillet. Place chicken in and cook through.
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| The flour does not have to cover the chicken as you can see here...just a nice dusting.... |
3. Meanwhile, cook pasta.
4. While the chicken and pasta are cooking, heat oil in another skillet and add vegetables (we use a yellow/orange/red pepper, mushrooms, and garlic. However, you can add whatever you really feel like here. We have used carrots and onions in the past with success.
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| There are the mushrooms I forgot before... |
Let's PAUSE her for a moment so I can show you how I used the garlic press and peeler.
Since this recipe called for minced/crushed garlic, it wasn't necessary to peel the cloves before placing them in the press. BUT, I was anxious to give the peeler a try since I had never even heard of a garlic peeler before, let alone used one.
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| You simply place a whole clove, peel and all inside the tube. |
Then roll it back and forth on the counter top with a bit of pressure. The e-mail Alpha Grillers sends after your purchase says that it may take some practice.
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| This is the result of my first attempt... |
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| And this was after I got the hang of it....which really didn't take all that long. No peels in sight! |
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| It does make a little bit of a mess...but I'll take the mess over smelly hands any day! |
After the garlic was peeled, the press was easy peasy:
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| You can press one clove at a time... |
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| ...or multiple. |
And it turns out wonderfully either way...
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| Yum! |
Okay....back to the recipe:
5. After the chicken is cooking, add thyme and Marsala to the skillet (we add Marsala depending on how many people are eating...a quarter to a half a cup for each person). Cook for 30 seconds and then remove chicken:
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| We always stick the chicken in with the veggies for a bit... |
6. Back to the Marsala...scrape up any brown bits from the bottom of the skillet and cook for another 30 seconds or so.
7. Plate! Pasta first, then veggies and chicken and pour sauce over top.
8. Eat up! Yummmmmmmmm!
**The garlic press and peeler were excellent tools for this dish and for any other recipe using garlic!! They even send you an e-book with 50 recipes using crushed or sliced garlic! It is wonderful! You can get one here for under $20!**
Abbreviated Recipe:
Ingredients
- 2 Med. Skinless, Boneless Chicken Breasts
- Salt
- Black Pepper
- Coconut Oil (olive or vegetable oil can be substituted)
- 1 Medium Bell Pepper, cut into thin strips
- Sliced Mushrooms
- 2 Cloves of Garlic, minced or crushed
- 1/3 cup dry Marsala
- 1 Tablespoon fresh thyme or 1 teaspoon dried
- Hot cooked linguine, spaghetti, or angel hair
1. Pound chicken with a meat mallet. Sprinkle chicken with salt, pepper, and flour. Shake off excess.
2. Heat a bit of coconut oil in a skillet. Place chicken in and cook through.
3. Meanwhile, cook pasta.
4. While the chicken and pasta are cooking, heat oil in another skillet and add vegetables (we use a yellow/orange/red pepper, mushrooms, and garlic. However, you can add whatever you really feel like here. We have used carrots and onions in the past with success)
5. After the chicken has finished cooking, add thyme and Marsala to the skillet (we add additional Marsala depending on how many people are eating...a quarter to a half a cup for each person). Cook for 30 seconds and then remove chicken:
6. Back to the Marsala...scrape up any brown bits from the bottom of the skillet and cook for another 30 seconds or so.
7. Plate! Pasta first, then veggies and chicken and pour sauce over top.
What is your favorite recipe to cook with garlic?
This recipe looks delicious. (And reminded me that I desperately need a garlic press.) Thanks for sharing!
ReplyDeleteThanks! And we have needed one for sooooo long. Thankful we finally have one. It would definitely be worth the investment! ;)
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