If you’ve ever made roasted garlic before you know what a pain it can be to get the thin, papery skin completely off after it’s roasted, and what a sticky mess it is. The recipe below takes the hassle of that away! Plus you get garlic infused oil. If you’ve never made roasted garlic before then you’re missing out on a culinary delight!
Roasted garlic is delicious all on its own eaten like grapes…just don’t blame me for not getting kissed later! Below is a list of just a few of the other countless ways you can use roasted garlic…
Ways to use roasted garlic
- Compound butter (blend with softened butter)
- Pureed into mashed potatoes or cauliflower
- Cut up and mixed into guacamole
- Mixed with mayo for a roasted garlic aioli. Then use on sandwiches, as a dip, as a coating on baked chicken or salmon, or thin the mayo mixture out with milk of choice to make a salad dressing.
- In a meatloaf or hamburger patty
- Added to soups
Ways to use garlic infused oil
- Make a salad dressing
- Dip for bread (like Italian restaurants)
- Roasted veggies
- Cooking fried eggs
- Replace for any oil to cook with and add extra flavor to your meal
- Add a little swirl of oil to soup before serving
This recipe is crazy easy! Even my kids make it for me. I like to use a large chefs knife to prep the garlic but it’s not necessary to. You can also use a small drinking glass with a flat bottom.
This recipe doesn’t have exact amounts because it doesn’t really need them. It depends on how much or how little roasted garlic you want to make. Keep in mind this stores REALLY well in the fridge, so make extra and you’ll have it on hand when you want it. I typically make two whole heads of garlic at a time.
Easy Roasted Garlic and Infused Oil
- Fresh garlic cloves
- Oil of choice such as avocado or olive oil
- Preheat oven to 350°.
- Remove all the outer layers of papery skin. You can do this quickly by lightly smashing the garlic cloves with the bottom of a glass or the heel of a knife. Press just hard enough that the paper falls off but the clove isn’t smashed too badly.
- Place all the cloves in an oven safe bowl.
- Cover with oil to just above the cloves.
- Roast in the oven until fragrant and the cloves are golden and lightly browned around the edges.
- Let cool and store in a glass jar.
2018 has officially arrived and with that my goal to do a Whole30 and Keto. As well as get more recipes on the blog! This post is hitting all of those goals.
I’ve never made chicken cacciatore until I made this one and wow was it DELICIOUS! I wrote it all down and snapped pics so I could share it with all of you.
What I love about this recipe aside from the flavor packed taste and nutritional content is that it’s super easy to make!! You could even make it in a crock pot or pressure cooker. I chose to make mine on the stove, but included how-to for the other methods as well. Mostly because I received some gorgeous, new, enamel, cast iron, dutch ovens that I was dying to try out!
If you do meal prep, this recipe is perfect for that too. It reheats beautifully and makes enough for either a hungry family for dinner or lunches/dinners all week for one person. It is already loaded with a lot of veggies but you can up your veg game by serving this over zucchini noodles or cauliflower rice too. If you’re not doing a Whole30 or Keto you can serve it over some gluten free pasta too. I enjoyed leftovers of this with some spinach by heating it all together in a pan until the spinach was wilted and everything heated through.
You can easily leave out certain ingredients if they aren’t your favorite but this will also alter the flavor too. Feel free to use chicken breasts instead of thighs if that’s what you like best. Change it up and increase the nutrient factor by using mushrooms like Shiitake in place of traditional Bella mushrooms.
- 2 1/2 Lbs Chicken thighs (or breasts), boneless and skinless
- 1 medium onion, thinly sliced
- 1 bell pepper, diced (any color)
- 1 Lb mushrooms, sliced
- 5 cloves garlic, sliced thin
- 1 15 oz can tomato sauce (be sure it’s no sugar added)
- 4 Tb tomato paste
- 1/2 cup Chicken broth (no sugar added)
- 3 Tb capers
- 1 Tb olive oil
- 1 Tb Italian seasoning, dried
- 1 tsp dired oregano
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1/4-1/2 tsp crushed red pepper flakes (to your desired level of spiciness)
- 1/3 cup black olives (no added ingredients listed on the can)
- *optional but delicious!…the cream from one can of coconut milk (place upside in fridge for a few hours, open upright and pour the coconut water into another container to reserve for other uses)
DIRECTIONS FOR STOVETOP
- Add all ingredients to a large dutch oven (soup pot), except the olives and coconut cream. I find it easiest to add everything but the veggies and chicken, stir together then add veggies and chicken.
- Cover and cook on medium heat for 20 minutes.
- Carefully stir in the olives, cover and cook for 20 minutes more.
- Uncover, reduce heat to low. Stir in coconut cream and allow to simmer for 10 minutes.
DIRECTIONS FOR CROCK POT
- Add all ingredients to crock pot, except the coconut cream. I find it easiest to add everything but the veggies and chicken, stir together then add veggies and chicken.
- Cover and cook on low heat for 6 hours or high for 4 hours.
- Stir in coconut cream and serve!
DIRECTIONS FOR PRESSURE COOKER
- Add all ingredients to pot, except the coconut cream. I find it easiest to add everything but the veggies and chicken, stir together then add veggies and chicken.
- Seal and cook on high pressure for 15 minutes.
- Allow pressure to release naturally.
- Stir in coconut cream and serve!
Anyone else feel like October is flying by or is that just me? I still don’t have any of my fall decor out yet and I meant to do it a month ago. How is it already October 14th?! Sheesh! Ok, onto the good stuff! Chimichurri!
Chimichurri is quite possibly one of my favorite foods ever. It has so much flavor and is so versatile! You can use it in a variety of ways and other recipes.
For instance, you can mix with mayonnaise and use it to make chicken salad, tuna salad or just a spread for a sandwich! (Trust me, it’s delicious like that!)
Heap it on a salad and drizzle a little more olive oil on there to use it as a salad dressing.
Cover your eggs with it.
Spoon it on steak or chicken.
Put a spoonful in some Chicken Noodle Soup.
Mix some into mashed potatoes or mashed cauliflower! Or plop onto some roast potatoes.
Marinate chicken/pork/beef with it, then grill.
Drizzle some on your tacos or nachos.
Mix it with some veggies like asparagus, zucchini, eggplant, or brussels sprouts and roast in the oven.
The possibilities are endless with this sauce. I especially love that it’s not only quick and easy to make, it’s cheap too! AND doesn’t require any hard to find ingredients. Quick tip: if you’re not a huge garlic lover, reduce the number of cloves by half. Or don’t eat if you’re going out on a first date (dragon breath beware!).
- 1 cup fresh parsley
- 1 cup fresh cilantro
- 1/2 red onion, chopped
- 5 cloves garlic
- 1 Tb dried oregano or 3 Tb fresh oregano
- 1 tsp red pepper flakes
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 2 Tb lemon juice
- 2 Tb red wine vinegar
- 1/2 cup olive oil
- In the bowl of a food processor, add all the ingredients except the olive oil.
- Pulse the ingredients just until it starts to come together. Do not over-process, you don’t want a smoothie!
- Stream in the olive oil with it running on low.
- Store in a glass container in the fridge for up to two weeks. Can be frozen in silicone ice cube trays and used for cooking purposes later.
The picture of this soup got more likes than 95% of the things I put on Instagram. The picture was pretty but the taste of this soup was way better! It’s got a slight kick from the chorizo, a creaminess from the coconut milk, and the perfect amount of bite with the kale and sweet potato. This soup embodies comfort food. And I love how easy it is to make! I was hoping to have enough left for my lunch the next day but my family kept going back for more! Then my daughter asked me to pack what was left in her thermos for lunch the next day so there went my lunch. But what mother would complain when their child asks for a healthy lunch?! Certainly not this mom.
This recipe came about because I had purchased some chorizo and then couldn’t decide what I wanted to do with it one night. Naturally I jumped on Pinterest and typed in “Paleo Chorizo”. I scrolled down a bit to see what caught my eye and BAM…soup! Guys, I was in tears laughing so hard at this recipe post too. I never even bothered to click on the original recipe because I just needed inspiration to make something. The blog the pin lead me to is called Pintester and the woman is HILARIOUS! Click here if you want to read the post that had myself, my husband and my best friend cracking up. Which then lead to my best friend and I joking about one pot meals, crockpots and being lazy. Just go read the post, you’ll laugh.
The fam had fresh Parmesan sprinkled on their soup!
Chorizo, Kale and Sweet Potato Soup
Notes: This recipe could easily be made in a crock pot too, but I haven’t tried it yet. If you do, be sure to come back and let me know in the comments!! Make it in the same order you would for the stove. Brown the meat, then add everything (minus the arrowroot starch, coconut milk, and Kale) to the crock pot and cook on low for a few hours. Then about 15 minutes to a half hour before serving, whisk the arrowroot with the can of coconut milk and add that and the kale to the pot. Stir well and cover to let it finish cooking.
- 1 Lb. chorizo (look for one that is free of weird ingredients! and preferably pastured)
- 2 1/2 cups sweet potatoes, diced (about 2 medium)
- 1 medium bell pepper, diced (color of choice)
- 1 medium red or yellow onion, diced
- 2 Tb coconut oil or cooking fat of choice
- 6 cups chicken bone broth or chicken broth
- 1 can full fat coconut milk
- 4 cups packed kale, chopped
- 2 Tb arrowroot starch
- 2 tsp onion powder
- 1 1/2 tsp garlic powder
- sea salt and pepper to taste
- In a stockpot, add the coconut oil, diced bell peppers, and chorizo. Cook over medium/high heat, breaking up the meat until it is fully cooked.
- Add the sweet potatoes, broth, onion and garlic powder, salt and pepper. Stir.
- Reduce heat to medium and cover.
- In a small bowl whisk the arrowroot starch and coconut milk until smooth. Set aside.
- After about 10-15 minutes, add the kale and coconut milk to the soup. Stir gently every few minutes.
- Soup is ready when the kale has softened and sweet potatoes are fork tender.
*If you’re looking for something else to serve this with may I suggest my recipe for Bacon Wrapped Stuffed Dates! They make a perfect appetizer and would pair well with this soup. Together they’d make for a great dinner party!