Now I do have a fondness for some fried calamari but like shrimp, I am clueless/scared to cook it at home. I however am not afraid to Google and look up a garlic aioli recipe! So that became my task while Scott handled Mr. Squidward. Here is where I pat myself on the back for my skills in whipping up a nice thick homemade aioli!
|oooo look at that lovely quality aioli made by yours truly!|
|Fry away Mr. Squidward!|
|Our snack... See we needed more...|
|That's right we had a little white wine going on with it :)|
|Ignore my horribly unmanicured hands|
|He wasn't supposed to start eating it before I took a picture of it dipped in the aioli|
|My plate before I dived into it|
|My plate after I inhaled half of it.|
Roasted Garlic Aioli (adpated from Aunt B on a Budget)
1 head of roasted garlic
1 egg yolk
1/2 Tablespoon Dijon mustard
Pinch of salt
1/2 cup extra virgin olive oil
1/2 tsp lemon juice
Either in a blender (with the removable cap off but lid on) or with an emulsion stick blender, add egg yolk and slowly drizzle in the olive oil until the aioli reaches the consistency you like. More oil for thicker, less for thinner. Next add the garlic, mustard, salt and lemon juice. Blend until incorporated.
*Side note! We've made this before with balsamic vinegar in place of lemon juice for burgers. I just happened to master the getting it thick factor :)*
Mushroom Bruschetta Chicken (adapted from Kraft Foods)
1 lb mixed fresh mushrooms, sliced or chopped
1 onion, finely sliced
1/4 cup balsamic vinegar
1 to 3 cloves garlic, minced
1 tsp chopped thyme
1 lb chicken breasts (2 pounded thin or 2 cut thinly)
1/2 cup Italian blend cheese
Cook the mushrooms and onions in a large nonstick skillet, with enough olive oil to coat the bottom of the pan, for about 10 minutes. Stir occasionally.
Add balsamic vinegar, garlic, and thyme. cook for about 5 minutes longer. Either transfer mushroom mixture to a bowl and keep warm or push to the sides to make room for the chicken.
Add the chicken and cook for 5 min. on each side or until done. Make sure to stir mushrooms occasionally to keep from sticking to pan.
Cover chicken with mushroom mixture and melt cheese on top. Serve while hot.