40 Garlic Clove Chicken

Yes, 40 cloves of garlic went into making this 40 garlic clove chicken. Yes, the house smelled like garlic. A lot. But, it was worth it. I was worried that the chicken would be so garlicky it would be inedible, but I was sooooo wrong. It came out perfectly flavored and very, very tender.

40 Garlic Clove ChickenEating this chicken reminded me of the garlic fries at Boogie Burger. It brings the garlic, but in such a good way. Don’t be afraid and try and cut back on the amount of garlic. Next time I might even use 41 cloves!

And if you have any leftovers, this chicken makes for a great sandwich!

40 Garlic Clove Chicken

Course Main
Cuisine American
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 4 -6

Ingredients

  • 2 tablespoons olive oil divided
  • 8 boneless skinless chicken thighs
  • 1 bunch green onions sliced thin
  • 2 teaspoons dried thyme or more
  • 40 cloves garlic unpeeled
  • 2 tablespoons white wine
  • 1 1/2 teaspoons kosher salt
  • Freshly ground black pepper
  • 1 cup uncooked rice

Instructions

  • Preheat oven to 350 F.
  • Heat 1 tablespoon of oil in a large Dutch oven over high heat.
  • Add half of the chicken thighs and lightly brown on each side. Remove to a plate.
  • Repeat with remaining oil and chicken.
  • Reduce heat to medium.
  • Add the green onions and a little thyme and saute for a few minutes.
  • Remove pan from heat.
  • Spread 20 of the garlic cloves around the bottom of the pan.
  • Pour in the wine.
  • Add chicken and any accumulated juices. Try to not stack them or over-crowd them so they cook evenly.
  • Top with remaining garlic. Season with salt and pepper and the remaining thyme, to taste.
  • Cover the pot and bake for 1 1/2 hours.
  • Meanwhile, cook the recipe per package instructions and keep warm.
  • Serve chicken over rice with some of the pan sauce.

Roasted Garlic

Roasted garlic is just one of those things that are great to keep on hand. It can be added to a lot of things to really kick them up. Boring mayonnaise? Add a bit of garlic and make a great sandwich super! Boring burger? Add some more, either by mixing it into the patties when you make them, or just put a big ole dollop (or mix with a little mayonnaise) on top just before you serve them!Roasted Garlic BurgersRoasted garlic is also fantastic in my roasted garlic salad dressing. There are so many uses for it that I recommend making several heads at once. Just substitute it for ‘regular’ garlic in any dish.

Roasted Garlic

Course Sauce
Cuisine American
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Author Mike

Ingredients

  • Olive oil
  • Heads of garlic
  • Sea salt

Instructions

  • Preheat oven to 400 F.
  • Pel away the outer layers of the garlic skin, leaving the cloves intact.
  • Cut off about 1/2" of the top of the head, exposing all of the tops of the cloves.
  • Place head on a piece of foil and drizzle with olive oil and sprinkle with salt.
  • Wrap in foil and place in oven 30-35 minutes or until the garlic feels a little soft.
  • Remove from oven, open foil packet, and let cool.
  • Squeeze garlic from head onto a cutting board. Don't miss any of the roasted yumminess! Squeeze hard!
  • Mash the garlic into a paste using the back of your knife, making sure to break up any large chunks.
  • Store in the fridge until ready to use.

Creamy Garlic-Cauliflower Bake

This is the first time I’ve cooked with the new Philadelphia savory garlic cooking creme, and I have to say, I was pretty happy with the end result. The flavor is definitely there. If you know someone that isn’t a fan of cauliflower, this creamy garlic-cauliflower bake side dish will change their minds in one bite.Creamy Garlic-Cauliflower BakeAlso try Chef Paul Prudhomme’s Cajun cauliflower.

Creamy Garlic-Cauliflower Bake

Course Side
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8 -10

Ingredients

  • 10 cups cauliflower florets cut into bite-sized pieces (2 medium heads)
  • 1 can yellow corn drained
  • 1 medium red pepper chopped
  • 2 10 ounce tubs Philadelphia Savory Garlic Cooking Creme
  • 20 Ritz crackers coarsely crushed (about 3/4 cup)
  • 1 cup extra sharp cheddar cheese shredded
  • 1/4 cup fresh parsley chopped

Instructions

  • Preheat oven to 425° F.
  • Bring a large pot of lightly salted water to a boil.
  • Add cauliflower and let boil 3-4 minutes until just starting to get tender.
  • Remove cauliflower to drain, but reserve 1/4 cup of the cooking water.
  • Spray a 9" x 13" baking dish with non-stick spray.
  • Add the cauliflower, peppers and cooking creme. Stir to coat and spread out evenly. If the mixture is too thick to stir, add a bit of the reserved cooking water.
  • In a medium bowl, combine the crackers, cheese, and fresh parsley. Sprinkle over the cauliflower mixture.
  • Cover the baking dish with aluminum and bake 25 minutes.
  • Remove foil and bake another 5-10 minutes or until top is lightly browned.

Grilled Potato Wedges

Anything off the grill is a good thing, I always say, and these grilled potato wedges are no exception. The nice thing about them is that you can toss in whatever you like. If you want some heat, use more chile flake. Like Cajun? Add some Cajun seasoning. Herbs? Use fresh rosemary or thyme.Grilled Potato WedgesAlso try my grilled scallion sweet potatoes.

Grilled Potato Wedges

Easy tasty grilled taters. Great on their own without ketchup.
Course Side
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 -6

Ingredients

  • 6 russet potatoes rinsed
  • Kosher salt and freshly ground black pepper
  • 1/2 cup olive oil divided
  • 3 garlic cloves minced
  • 1/4 teaspoon or more red chili flakes
  • 1/4 cup chopped fresh parsley
  • 1/4 cup freshly grated Parmigiano-Reggiano

Instructions

  • Place potatoes in a large pot and cover with water. Add in two tablespoons of salt. Bring to a boil and cook until the potatoes are starting to soften, but still hold their shape, about 20 minutes depending on the size of the potatoes. Drain and cut into wedges.
  • Fire up a grill for direct cooking.
  • Brush the potatoes with some of the olive oil (about 1/4 cup) and sprinkle with salt and pepper. Place on grill and grill until lightly charred. Flip and grill another 2-3 minutes. Remove to a bowl.
  • Heat remaining oil in a small skillet. Once hot, remove from heat and add the garlic, chili flakes, and parsley. Let set for 1 minute.
  • Pour oil over potatoes and toss gently.
  • Serve topped with freshly grated cheese.

Spicy Garlic Ranch Pretzel Bites

These yummy spicy garlic ranch pretzel bites are a different take on our bacon cheddar bites. I wanted to try something with a little more kick, and these have it. You really cannot stop eating them. They’re dangerous.Spicy Garlic Ranch Pretzel BitesYou can make these with regular Hidden Valley Ranch dressing mix if you don’t want a little spice, but even the spicy version is not that spicy. Everyone at Anita’s office loved these!

Even though they aren’t as big as full-sized pretzels, these bites are also great dipped into a warm cheese sauce. Try our nacho cheese sauce, beer cheese sauce, Southwestern cheese sauce, or a good ole everyday cheese sauce.

Also check out my balsamic, cheddar,and pizza pretzel bites! They are all out of this world good too!

Spicy Garlic Ranch Pretzel Bites

Course Snack
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 12
Author Mike

Ingredients

Instructions

  • Preheat oven to 300 F.
  • Combine salad dressing mix and garlic powder in a large bowl. Whisk in the oil.
  • Add the pretzels and gently toss to coat completely.
  • Pour pretzels out onto a baking sheet.
  • Bake for approximately 30 minutes, stirring every 10 minutes. The pretzels are done when all of the oil has been absorbed.
  • Let cool before serving.