Rosemary Ranch Chicken with Creamy Roasted Garlic
This rosemary ranch chicken is packed with flavor and unbelievably tender. It’s so juicy and soft that it practically melts in your mouth. It’s one of those dishes that even the most selective eaters will fall in love with—don’t be surprised if everyone fights over the last piece.
The 40 garlic cloves in this recipe might sound intense, but once roasted, they mellow out beautifully. The garlic becomes velvety, subtly sweet, and spreads like butter. It enhances the chicken without overwhelming it. Whether you enjoy the garlic on its own, smear it over a warm piece of bread, or mix it into a bite of chicken—it’s pure comfort food. Honestly, I treat them like little garlic treats… one after another!
Rich and Comforting Vegetarian Pho
When I first tried making vegetarian pho, I stuck to a fat-free version using only vegetable broth and no oils. The result? A clear broth that lacked body and richness. This time around, I sautéed the mushrooms first to give the base that much-needed depth—and it made all the difference.
I opted for a 50/50 mix of veggie broth and water to ensure the aromatic spices—like ginger, cinnamon, clove, and star anise—could really shine. Just keep tasting along the way and add a bit of salt as needed to bring everything into balance.
Want to take it a step further? Roast or char your onions and ginger before adding them to the pot. It adds a deep, smoky layer that makes your pho taste more like the traditional kind served at Vietnamese restaurants. This version is quick, full of flavor, and so satisfying—you may never go back to takeout again.
