Oven Roasted Garlic
There is a large amount of garlic in my house. Very large. Easily 30 heads. I love garlic and use it in a lot of my cooking, and Garlic is SO good for you. But at a certain point, if you don’t use it, it dehydrates and shrivels and gets pretty gross. You can only use so much of it. I haven’t been in much of a make-a-big-meal kind of mood, so roasted garlic on veggie crackers made a great meal. I can’t lie, I ate 4 heads. My breath is fabulous.
- 12 heads of Garlic
- 2 tablespoons of Olive Oil
- Salt and Pepper to taste
- 1/2 teaspoon of dehydrated minced Basil
- Preheat oven to 400 degrees.
- Peel all the outside layers off the garlic except the layer that self contains the cloves.
- Slice off the top sixth of the clove. Depending on how it grows you may be able to cut directly across the head. If not, cutting at an angle will minimize the amount wasted.
- Mix together the Oil, Salt, Pepper, and Basil in a small bowl and brush generoutly across the tops of the exposed cloves.
- Wrap each head in tinfoil so it looks like a Hersheys Kiss, and place it in a muffin tin. I find that the tin keeps helps to keep them upright.
- Bake for 30-35 minutes.
- When you’re cutting the tops off you’ll be left with nearly perfect tips of garlic cloves. A lot of them. It’s always nice to save them for later for cooking instead of wasting them.
- I like putting the leftover into the fridge in a container and saving it for use later.
- The garlic is great on Breads, Crackers, or Canapes, and the flavour is much less strong.
- The olive oil helps to caramelize the onions. A big mistake that many people make is not to put any on and they burn and dry out very easily.
- Getting the garlic out of the cloves is super simple. Just slip a knife down the side of the casing and it should slide out smooth as butter.
Grilled Avocado and Bacon Sandwich with Sauteed Red Peppers and Onions
You know what’s delicious? Bacon. You know what else is? Cheese, and also, Avocados. Yum. Just thinking about all those things combined is making me hungry. You know what goes really well together? All of those things, plus peppers and onions on a sandwich. All warm and toasty and perfect. This sandwich is fantastic. Also, if you’re not careful it will be a giant beast of a sandwich and you’re going to be like, how in the world am I going to put all this in my mouth? And then you’ll giggle at yourself. Try and make thin layers so you’re not left trying to figure out how to keep the filling inside of it and not on your plate.
- Your favourite sandwich bread! I used sourdough.
- Two slices of Bacon, cooked to your preference.
- 1/4 - 1/2 an Avocado, depending on the size of your bread and how much you like avocados of course.
- Two or three slices of Cheese.
- 1/3 of an Onion
- 1/2 a Red Pepper
- Butter for your pan
- 1 Clove of Garlic, crushed
- A pinch of Italian Seasoning
- Salt and Pepper to taste
- Saute sliced Red Pepper and Onion with the Butter, Garlic, and Italian Seasoning over medium heat till cooked through.
- Slice your Bread, Cheese, and Avocado while waiting and preheat your sandwich press ( or other pan )
- Layer all your ingredients together on the sandwich. I like to put the cheese and the avocado closest to the two slices of bread, so they both get nice and hot.
- Put your sandwich in your press ( or pan ) for 3-4 minutes, or until your cheese has all melted and the outside of your bread is toasted.
- Eat right away, but be careful not to burn your mouth.
- I don’t have a sandwich press, as most people don’t at home, so I use a George Forman Grill. It works perfectly, and no one will ever be the wiser.
- If you are cooking your sandwich in a pan it would be a good idea to butter the outsides of your bread lightly so they don’t stick and burn.
- Between the Bacon, Cheese, and Avocado this sandwich is super filling and has a lot of fat in it. One small sandwich filled me up, and it’s probably not one that I’d make every day. But it’s definitely a delicious treat when I do.
- A tiny bit of Dijon on here would be fantastic also.
Baked BBQ Pork Chops
In Vancouver right now, and the rest of the surrounding area, we are having something that is being dubbed “The Bummer Summer.” It’s been so terrible outside, all want to do is stay in and eat comfort foods and wear a sweatshirt and curl up with tea. It’s really not been warm at all. The BBQ in my back yard is sitting with it’s cover on, teasing me, all the fantastic things that you normally eat in the Summer haven’t happened once. I haven’t the heart to go outside and turn it on, besides, it’s grey and chilly out there and I’ll get rained on. These baked BBQ pork chops are the next best thing to actually being able to BBQ them.
- 4-6 boneless Pork Chops or Pork Steaks
- 1 teaspoon Kosher Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Garlic Powder
- 1 teaspoon Thyme Leaves
- 1 heaping teaspoon Dehydrated Onion Flakes
- 1 heaping teaspoon Paprika
- 1/2 teaspoon Cayenne Pepper
- 2 large Onions sliced in rounds
- 3/4 cup your favourite BBQ Sauce
- Measure out and mix all dry ingredients in a small bowl and rub Pork Steaks with them.
- In a glass or enamel baking pan. Let sit for 2-3 hours. ( If you don’t have a glass or enamel pan a foil covered pan sprayed with a non cooking spray will work. )
- Place onions evenly over the Pork Steaks and bake for 25 minutes in a preheated oven at 375 degrees.
- Remove from oven and cover the Pork Steaks and Onions with the BBQ sauce.
- Bake for another 20 minutes.
- Remove and serve immediately.
- If you’ve never cook with Cayenne Pepper before you should know that the longer it sits in a dish the hotter that it gets. If you don’t like spice very much simply remove the Cayenne, or lessen it in your rub.
- I used a bold BBQ sauce, but I think a sweeter one like Honey Garlic would really make them sing.