Okay… this is the last of the Parsley Garlic Butter Sauce from my Turkey dinner post. I have been able to use it for a yummy pasta dish and now some great tasting garlic bread. Our family can’t have enough of carbs and we all love some good garlic bread. The buttery herb sauce was the perfect topping for some comforting garlic bread. I boiled some eggs and made some pan fried potatoes and yogurt dip and we had a quick meal in no time. The hardest part was removing the shells from the eggs and peeling the potatoes.
Recipe:
[print_this]
Garlic Bread
- Parsley Garlic Butter
Yield: about 1 1/2 cup
- 7 cloves of garlic
- 1 bunch of parsley
- 1 stick unsalted butter
- 1 cup olive oil
- lemon rind of 1 lemon
- salt/pepper
- Bread slices
- salt
Boiled Eggs
Pan Fried Potatoes
- 1 stick butter
- 5-7 potatoes, sliced
- salt
Lebni
- 1 cup Lebni (strained yogurt)
- dried mint
- olive oil
- cayenne pepper/aleppo pepper
Directions:
Garlic bread
Preheat oven at 425
Spread 1/2 tbsp of butter sauce on each slice of bread and lay them on a baking tray. Toast them in the oven for about 7 minutes or until they are well toasted.
Pan Fried Potatoes
In a stainless steel or in a iron pan, on a medium high heat melt butter and add the sliced potatoes at an even layer. Lower the heat a little and let it cook for about 10 minutes, then turn the potatoes and close with lid and let it steam for another 10 minutes. Season with salt and serve with a side of lebni.
Lebni
Spread the lebni inside a small bowl. Season with mint, cayenne and little drizzle of olive oil.
[/print_this]
