Rosemary Ranch Chicken with Roasted Garlic
Looking for a chicken dish that truly impresses? This rosemary ranch chicken delivers on all fronts—juicy, flavorful, and so tender it falls apart with every bite. It’s the kind of meal that even the fussiest eaters won’t be able to resist.
Now, don’t let the idea of using 40 cloves of garlic scare you off. Once roasted, garlic transforms into a smooth, mellow, almost sweet treat. The flavor becomes rich but never too strong—just enough to enhance the dish without overpowering it. Each clove turns into a creamy bite you can enjoy on its own, spread on a piece of crusty bread, or pair with the chicken for an extra kick. Personally, I eat them like little garlic potatoes—addictive and delicious!
Vegetarian Pho with a Flavorful Twist
A few years ago, I gave vegetarian pho a try using only veggie broth and no oil. It was light—but honestly, it felt flat and lacked the deep, comforting flavor I love. That’s why, in this version, I sauté the mushrooms in a bit of oil first. This simple step brings out their savory depth and makes a big difference in the richness of the broth.
To maintain balance, I use a mix of vegetable stock and water. This lets the aromatic spices—like cinnamon, star anise, clove, and fresh ginger—stand out beautifully. Be sure to taste and season as you go—adding a bit of salt along the way helps keep things just right.
Want to level up your broth? Char the onions and ginger before simmering them. It takes just 20 extra minutes but gives the soup a toasty, more traditional pho flavor. This version is quick, satisfying, and just as good as your favorite restaurant’s—maybe even better!
