Traditional Garlic Bread

Crisp on the edges and light in the center. This is my favorite recipe for Garlic Bread!

•1 large Italian loaf or ciabatta bread
•6 tbsp unsalted butter, softened
•3 tbsp extra virgin olive oil
•6-8 garlic cloves, finely minced
•2 tbsp fresh parsley, finely chopped
•½ tsp kosher salt
•¼ tsp freshly cracked black pepper
•¼ cup grated Parmesan cheese

1. Heat oven to 400 degrees
   
2. Slice the bread into thick pieces
   
3. Mix the softened butter, olive oil, garlic, parsley, salt and pepper.
   
4. Generously spread the garlic butter over each slice, getting it into all the holes in the bread.
   
5. Sprinkle with Parmesan
   
6. Place on a baking sheet and bake 10–12 minutes, until the edges are crisp and golden.
   
7. For that restaurant-style finish, broil for 1–2 minutes until beautifully browned and bubbling.
   
8. Finish with a little fresh parsley and a drizzle of olive oil.

Don’t skimp on the garlic butter! It’s the best part!

These are delicious right out of the jar or in a Dirty Martini! I also put them in Spaghetti Sauce!

They are $3.29 at Aldi!

Don’t throw the brine away. You can put some cucumbers or other veggies in there or use it as a marinade!

My friends have been talking about this Garlic Bread Cheese. But it’s not bread at all. It’s Cheese and Garlic that gets all gooey and crispy around the edges. I’m bringing them to a dinner tonight. I’ll see which one we like better: Costco or Aldi. I know Trader Joe’s makes one but they were out of stock.

Costco cost $9.99 for a 3 pack and Aldi was $4.39 for 1.

Has anyone else had it?
I’m thinking you could double down on the garlic and make garlic butter to dip in or just dunk in marinara sauce!

I bought these Frozen Dumplings from Trader Joe’s and made a quick dinner from them yesterday. I sometimes need shortcuts and these were great! They have a nice garlic and ginger flavor. I added vegetable stock, some scallions and a few shrimp.

They had a few other flavors I’ll buy next time.

Literally the title! It has a little kick from the Red Pepper!

I had a lot of vegetables from the garden! My house smells so good!

I put everything on a sheet tray and roasted for 30 minutes at 400 degrees. I think I’ll freeze some for later.

I’ll be cooking with lots of Garlic this weekend! What’s everyone making?

Setting up for the Cleveland, Ohio Garlic Festival!

How to make a Puttanesca Sauce! This has lots of garlic!

Spaghetti or Pasta of your choice: 1 pound of good quality pasta.
Olive Oil: 3 to 4 tablespoons of extra-virgin olive oil.
Garlic: 8 cloves, thinly sliced or minced.
Anchovies: 6 to 8 oil-packed or salted fillets, chopped.
Chili: 1 teaspoon of red pepper flakes or a chopped fresh chili.
Capers: 2 tablespoons, rinsed if salted.
Olives: 1/4 cup of pitted Kalamata olives chopped.
Tomatoes: 1 28-ounce can of whole peeled San Marzano tomatoes, crushed by hand.
Parsley: A handful of fresh Italian flat-leaf parsley, chopped.

Cooking Instructions
Boil the pasta: Cook the pasta in a large pot of boiling salted water until it is just one minute shy of al dente. Save 1 cup of starchy pasta water before draining.
Melt the anchovies: Heat the olive oil in a large skillet over medium heat. Add the anchovies and stir until they completely melt into the oil.
Add aromatics: Add the garlic and red pepper flakes, cooking for about 1 minute until fragrant but not browned.
Add briny elements: Stir in the capers and black olives, letting them sizzle briefly in the infused oil.
Simmer the sauce: Pour in the hand-crushed San Marzano tomatoes. Simmer the sauce over medium-low heat for 8 to 10 minutes so the juices reduce and thicken slightly.
Combine and serve: Toss the drained pasta directly into the skillet with a splash of reserved pasta water.
Cook together for 1 to 2 minutes until the pasta is coated in a glossy sauce. Stir in fresh parsley and serve immediately.

Homemade Garlic Aioli
Ingredients

3 large garlic heads
1/2 cup plus 2 teaspoons extra-virgin olive oil, divided
1/2 teaspoon kosher salt, divided, plus more to taste
2 large egg yolks, at room temperature
1/2 teaspoon Dijon mustard
1/2 cup avocado oil
1 teaspoon water, if needed
2 tablespoons fresh lemon juice

Preheat oven to 400°F. Slice top of garlic heads, just enough to expose as many cloves as possible. Remove 1 clove, and set aside.

Drizzle and coat garlic heads with 2 teaspoons olive oil; sprinkle with 1/4 teaspoon salt. Wrap garlic heads
tightly with aluminum foil; bake directly on oven rack until garlic is roasted and soft (check consistency with a fork), about 50 minutes.

Remove garlic heads from oven. Carefully unwrap, and let cool until easy to handle, about 15 minutes. Squeeze out roasted garlic cloves; discard the skins.

Sprinkle roasted garlic cloves with remaining 1/4 teaspoon salt; crush cloves using a mortar and pestle or the back of a knife into a smooth paste.

Mince reserved raw garlic clove.

Whisk together garlic paste, minced raw garlic, egg yolks, and Dijon in a large glass bowl. Stabilize the bowl with a kitchen towel to hold it in place. Pour grapeseed oil and remaining 1/2 cup olive oil into a spouted  1-cup measuring cup. Whisking constantly, very slowly add oil mixture into garlic mixture in drizzles, making sure the oil emulsifies before adding more. If aioli gets too thick, add 1 teaspoon water to loosen it up, then continue mixing. Whisk in lemon juice and additional salt to taste.

To Make ahead:
Roast the garlic up to two days in advance, and refrigerate it in an airtight container. The finished aioli can be prepared ahead and stored tightly covered in the refrigerator; stir before serving, and consume within two to three days, as it contains raw egg yolks.

*Not my photo. It’s from the recipe I used. I put this on a burger and then ended dipping cooked green beans in it!!

I put this on roasted vegetables last night! It would be great on chicken too!

Looking for a dry rub for steak, pork, fish or poultry? I made this over last weekend!
Add all this to a bowl and mix with a whisk then store in an airtight jar! I keep my empty spice jars!
* 2 tbsp kosher salt
* 1½ tbsp coarse black pepper
* 2 tbsp garlic powder
* 1 tbsp onion powder
* 2 tsp paprika
* 1 tsp coriander
* 1 tsp dried dill
* ½ tsp mustard powder

It will keep for 6–12 months.

More Vegetables to use from the garden!

Zucchini Garlic Butter Spaghetti

SERVINGS: 2 GENEROUSLY OR 4 Small Portions

1 1/2 teaspoons kosher salt, plus more for pasta water, and to taste
8 ounces spaghetti, cooked al dente
1 cup pasta water, reserved
1 1/4 pounds zucchini, trimmed, coarsely grated
6 tablespoons unsalted butter
6 garlic cloves, minced
1/4 teaspoon red pepper flakes, or more to taste (optional)
1/2 cup grated parmesan
Handful fresh basil leaves, cut into thin ribbons

Boil your spaghetti in well-salted water until it’s 1 minute shy of fully cooked. Before you drain it, reserve 1 cup of the pasta cooking water and set it aside.

Melt butter in your empty pan over medium-high heat and add the garlic, stirring it into the butter for one minute before adding the zucchini, salt, and red pepper. Cook the zucchini, stirring from time to time, for 13 to 15 minutes. It will first let off a puddle liquid, the liquid will cook off, and the zucchini will become soft and concentrated. If the zucchini begins to brown, reduce the heat slightly. Stir frequently for 2 more minutes, chopping it down into smaller bits with the edge of your spoon or spatula, until it reaches an almost spreadable consistency.

Pour in 1/2 cup of the reserved pasta water and stir up anything stuck, then add drained pasta, and cook together for 2 minutes. Use tongs or two forks to pull up the zucchini butter sauce into the pasta strands, tossing frequently, and adding some or all of the remaining pasta water as needed to loosen.

Toss in half of the parmesan and basil and mix, then transfer to a serving bowl. Finish with remaining parmesan and basil.

I have a new crop of cucumbers from a friend so I tried a new pickle recipe. I shared the last one a little while ago. I hope you like this! You can add more Garlic of course!

Garlic Lemon & Rosemary Refrigerator Pickle Recipe

Makes about 3 quarts of pickles

3 lb kirby or persian cucumbers
2 lemons
4-6 rosemary sprigs
10 cloves garlic, peeled
3 tbsp kosher salt
1 c sugar
1 1/2 c distilled white, white wine or rice wine vinegar
3/4 cup water

Any kind of glass jar with a tight fitting lid works. I recycle my jars!

Combine salt, sugar, vinegar and water in a small saucepan. Bring to a boil, stirring to dissolve sugar and salt. Once sugar and salt is dissolved, remove from heat and set aside.

Trim the ends of the cucumbers, then cut them into quarters to create spears. Slice the garlic cloves down the middle, lengthwise. Using a vegetable peeler, peel the zest off of the lemons.

Split the cucumbers, rosemary, garlic and lemon zest evenly across the jars. Pour the brine into the jars until they come about 1/2″ from the top. Seal and place in the fridge for at least 6 hours (or overnight)

These will last 2 months in the fridge - if you don’t eat all of them first!

Came to me in a dream. I am the camp cook, and I want something to go with spaghetti and meatballs. I come up with this idea for a garlic bread pancake.

1. Make a savory batter with traditional garlic bread spices and herbs.
2. Pour two identically-sized pancakes on the griddle that has lots of olive oil and ghee on it.
3. Add grated Parmesan and mozzerella one of them.
4. Instead of flipping both over, you flip the one without cheese onto the one with. Then the cheese melts in the middle.
5. Serve it forth.

Anyone made something like this or seen a recipe?

Here are some known spiritual uses of garlic:

For Financial Stability!
Keep a clove of garlic in your wallet or purse. It is believed to attract prosperity and prevent financial struggles by restoring money flow and stability.

To Stop Nightmares!
If you often have bad dreams, place two or three garlic cloves under your pillow before sleeping. This practice is said to ward off nightmares and bring peaceful sleep.

To Remove Negative Energy!
Feeling surrounded by bad energy? Keep a clove of garlic near your pillow at night. Garlic is believed to absorb and dispel all negative vibrations.

For Peace at Home!
Burn seven garlic cloves on hot charcoal every Tuesday and Saturday—either in your yard or inside your home. This ritual is said to cleanse your space of negativity and invite harmony and stability.

To End Financial Problems!
When facing money difficulties, tie two cloves of garlic in a red cloth and bury it in the ground. This act is believed to attract wealth and remove financial obstacles.

To Attract Love!
If your love is one-sided, place a clove of garlic under the person’s pillow. Tradition holds that it can awaken affection and draw that person closer to you.

For Good Health!
Eating raw garlic in the morning can purify the body and protect against illness. It strengthens the immune system and promotes overall wellness.

To Block Spiritual Attacks!
Place a garlic clove at your main entrance daily. It acts as a powerful shield against evil forces or spiritual harm.

To Test Trust and Intention!
If you doubt someone’s honesty, rub crushed garlic on your palms before meeting them. Garlic is said to expose deceit and protect you from betrayal.

Garlic is much more than a kitchen staple to me — it is a powerful natural source of protection!

I eat a few cloves of garlic every single day. My blood pressure is low and so is my cholesterol. Is it the garlic? Maybe?

Don’t throw away your fresh corn cobs. I use them in this soup. I had my fresh green beans and lots of garlic! I also sub shallots for red onion in most of my recipes.

Corn Garlic Bean Soup!
Ingredients-
* 1/4 cup extra virgin olive oil
* 2 large shallots diced
* 8 garlic cloves, thinly sliced
* 2 quarts water
* 2 ears fresh corn, kernels cut from the cob (save the cobs)
* 1 medium zucchini, cut into bite-size pieces
* 2 carrots, diced
* 2 celery stalks, diced
* 2 red potatoes, cut into bite-size pieces
* 2 ripe tomatoes, chopped
* 8 oz fresh green beans, trimmed and cut into 2-inch pieces
* 1 can cannellini beans, drained and rinsed
* 10 fresh basil leaves, chopped
* 2 teaspoons kosher salt
* 1 teaspoon freshly cracked black pepper

Instructions-
1. Heat the olive oil in a large pot over medium heat.
2. Add the garlic and sauté for 1 minute until fragrant.
3. Add the shallots, carrots, celery, potatoes, and tomatoes. Cook for 5 minutes, stirring occasionally.
4. Pour in the water and add the corn cobs. Bring to a gentle boil, then cover and simmer for 20 minutes.
5. Add the zucchini, cover, and simmer for 10 minutes.
6. Stir in the corn kernels, green beans, cannellini beans, salt, and pepper. Simmer another 10 minutes until everything is tender.
7. Remove the corn cobs. Stir in the basil during the last 2 minutes.
8. Taste and adjust seasoning to your preference.

Serve with a drizzle of extra virgin olive oil, grated cheese and crusty bread. This isn’t a heavy soup. It’s perfect for simmering vegetables.

One clove of Elephant Garlic from my grandma’s garden! I used it in my breakfast this morning—super yummy!

This is a temporary Aldi Item! It’s a great deal!

Ghee is a type of clarified butter made by simmering butter until the water evaporates and the milk solids caramelize and are strained out. This leaves just pure butterfat. Ghee also has a higher smoke point than butter. It’s also lactose free.

The other cool thing about Ghee is that it doesn’t need to be kept in the fridge.

It’s a lot more expensive than butter but you use less.

If you want perfect “garlic butter” try making it with ghee. It adds a nutty flavor! Put it on everything!!

I like this Aldi brand. Kerrygold makes one but it’s one of the most expensive. It comes in Pink Himalayan Salt and Garlic. They were OUT of Garlic. I’ll add 50 cloves of my own!!!

You can make Ghee at home!

Ingredients: 1 Pound Unsalted Butter

On Your Stovetop!
Add butter to a heavy bottom pot and cook on medium heat. Butter will melt and foam will start to form on the top. Do not skim the foam on the top. 

The foam will then turn into bubbles as the ghee continues to cook and become translucent. The milk solids will start to form at the bottom of the pot. 

The bubbles will again start to become light-foamy as the milk solids start to turn golden brown and settle at the bottom of the pot. This process takes about 20 to 25 minutes. Turn the heat off at this point.

Allow the ghee to cool down before straining in a clean dry glass jar. Store on countertop! Enjoy!

Garlic Butter Pecorino Pasta

This is the pasta my dad made when I was growing up. Just Garlic, Butter, Pecorino Cheese, and Spaghetti! Fast, Delicious, Cheap and Easy!

Ingredients-
* 1 lb spaghetti or linguine
* 1 stick salted butter softened at room temp
* 1 cup freshly grated Pecorino Romano, plus more for serving
6 Cloves Garlic ran through a press

Directions-
1. Place the butter, garlic and Pecorino Romano in your serving bowl.
2. Cook the pasta until al dente.
3. Transfer the pasta directly from the pot into the bowl, allowing a little pasta water to come with it.
4. Toss vigorously with two forks or tongs until the butter melts and the cheese forms a silky, creamy coating. If needed, add another splash of hot pasta water.
5. Finish with extra Pecorino Romano Cheese and serve immediately. If you don’t want such a sharp garlic punch, melt the butter and garlic on the stove first.

You can add freshly ground black pepper or fresh parsley if you like.

Extra Garlic Parm Baked Wings!

Pat the wings dry with a paper towel. Season with a little baking powder (to help crisp the skin!), lots of garlic powder, Kosher salt, and a little black pepper, then toss to combine.

Place the wings on an aluminum foil lined baking sheet on top of a wire rack. Keep the wings in a single layer.

Place wings into a 425 degree oven. Cook the wings until the skin is crispy about 30-40 minutes, flipping once halfway through.** **

In a medium pan, melt a stick of butter over medium heat. Add 5 or more chopped garlic cloves and grated Parmesan cheese. Stir well, then set aside.

When the wings are finished, transfer them to a large bowl. While hot, pour the garlic parmesan butter mixture on top. Toss well to thoroughly coat. Let that absorb and enjoy!

These are so easy I don’t really measure anything. I don’t dip in blue cheese I dip in extra garlic butter!