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Roasted Garlic Oil Recipes

Crusty Bread with Dipping Oil

Add some freshly cracked Tricolore Peppercorns to a shallow dish or plate of Roasted Garlic oil. Serve with delicious crusty bread (warm or room temp) & enjoy!

Italian Bruschetta

1 pint of Cherry tomatoes, quartered
1 Tablespoon of Great Garlic Seasoning
1 Tablespoon of Viva Italiano Herb Seasoning
1/3 sweet onion, finely minced
1 Tablespoon Roasted Garlic Oil
Salt and Pepper to taste
Balsamic Condimenti to drizzle

Combine all ingredients except Balsamic Condimenti in a bowl. Mix. Taste and correct seasoning if necessary. Let stand at room temp for about 30 minutes. Serve over grilled or toasted sliced Italian or French bread. Drizzle with Balsamic Condimenti. Enjoy!

Great White Appetizer / Side

Take a refrigerated pizza dough and roll it out to the desired shape and size. Next, sprinkle generously with mozzarella cheese. Top with 1-2 Tablespoons of Great Garlic seasoning, salt and pepper to taste. Bake at 425 degrees for 10-12 minutes until crispy. Cut into pieces and serve. Be prepared to make two! These go fast.

Mary's Hummus

(Recipe of the month winner! Contributed by Mary R. of Saratoga Springs, NY and a customer favorite!)
  • Place 1 can (~16 oz) of chick peas (garbanzo beans), 2 teaspoons of lemon juice, 3 Tablespoons of Tahini paste (available in most grocery stores) and 2 T of Great Garlic OR Southwestern OR Garden harvest Blend (add 2 T water as well with the Garden harvest) in a food processor. Pulse.
  • While pulsing, add 1/3 C Roasted Garlic Flavored Oil or 1/3 C Lemon Flavored Oil with Salt / Fresh cracked Tricolore peppercorns to taste.
  • Pulse until desired consistency is achieved. You may add a little more oil or a little water to mixture to change the consistency if desired.

Chicken Enchiladas

  • Slice 1# of chicken breasts into thin strips and set aside (OR to save time, use pre-cooked strips from your grocer’s freezer.) Chop one large onion and sautee in a little bit of Roasted Garlic Oil until translucent. Add chicken, 1 Tablespoon of Southwestern Seasoning (ore more for additional heat) with and salt and pepper to taste. Heat until chicken is thoroughly cooked and brown.
  • Divide mixture and spoon into soft tortilla shells. On top of the chicken and onions, sprinkle some shredded cheddar cheese. Roll shells to make a “wrap” and place fold-down in a casserole dish. Repeat as necessary.
  • Pour 1 ½ cups of salsa (either a healthy selection pre-made, or following our Scrumptious Salsa recipe) over the enchiladas and bake for 20-30 minutes, until warm.
  • Serve with our Garden Harvest Rice, our “Refried” Beans and a salad to make a great meal. Ole! Serves 4 people

Shrimp and Pasta Primavera

  • Prepare ½ pound of any style pasta as per box directions. While cooking, chop one onion and place in a large skillet with 1 T Roasted Garlic Oil, cooking until onions are translucent. Add 2-3 Cups of any style frozen vegetable medly (California Blend, Broccoli and Carrots, etc.) 1 C of chicken broth (or 1 cup of water and 1 chicken bouillon cube) and 2 T of Great Garlic Seasoining. Cook until vegetables reach desired level of doneness (crisp or soft.)
  • Add 1 pound pre-cooked, peeled and rinsed shrimp (thawed if frozen.) Toss gently until shrimp are warm.
  • Place shrimp and vegetable mixture over pasta, sprinkle with fresh parmesan reggiano cheese and serve warm. Enjoy! Serves 4

Scallops Condimenti

Heat 1 Tablespoon of butter and 1 Tablespoon of Roasted Garlic Oil in a frying pan until very hot, but not smoking. Add 1 pound of fresh or thawed sea or bay scallops. (Note, if the scallops are wet, dry them off with a paper towel first. This will help them to get nice and brown.) Let the scallops cook in the pan until they are seared and quite brown (not burned!) You'll know it's time to flip them when they release from the pan without sticking. Turn the scallops over and cook on the other side until they are brown too. Remove the scallops from the pan. Put the pan back on the burner and get it hot. Add 1/2 cup of white wine, water or broth to the pan and let it boil, scraping all of the brown yummy stuff off the bottom (this is called "deglazing" the pan.) Let it boil until the liquid reduces to half. Once complete, pour the sauce you just made over freshly cooked pasta and toss it. Place servings of pasta on each plate. Place the scallops on top of the pasta and drizzle with Balsamic Condimenti. Serve and Enjoy! Serves 4

Quick and Easy Tomato Sauce for Pasta

  • Heat 1 Tablespoon of Roasted Garlic Flavored oil in a large pan. Add 1 small onion, diced and cook until soft. Add one can of diced tomatoes (about 16 oz) with 1 T of Great Garlic seasoning and 2 teaspoons of Viva Italiano blend. Add salt and pepper to taste.
  • Want something a little extra? After tossing mixture with pasta, drizzle our Balsamic Condimenti over the meal, it's outrageous!
  • Want to make it a meal? Add cooked chicken breast strips, ground beef, meatballs, sausage or whatever and you’re done!

Easy Chicken Parm

Take 4 boneless chicken breasts and pound them to 1/2" thickness by placing them in-between plastic wrap or wax paper and hitting them with a frying pan. Mix one egg and two tablespoons of milk in a bowl with a little freshly cracked Tricolore Peppercorns. Set aside. Take 1 cup of prepared breadcrumbs (or better yet, make your own by putting fresh bread in the food processor and pulsing (4 pieces makes about a cup). Mix 2 Tablespoons Great Garlic and 1 Tablespoon Viva Italianoin with the crumbs and place 1/2 the mixture on a plate.

Take one breast and run it through the egg mixture. Take out of the egg mixture and set on the plate with the crumbs. Put more crumbs on top of the breast and gently pat until covered. Set aside on another plate. Repeat until all breasts have been breaded. (cont’d) Heat about 3 Tablespoons of Roasted Garlic Oil in a large frying pan. When hot, place the chicken breasts in the pan and cook until done, turning over once. When done, place on a plate or in a glass baking dish. Pour prepared tomato sauce or a can of diced tomatoes that have been drained over the top. (Want fresh? Just use freshly sliced salad tomatoes instead- delicious!) Sprinkle with Low Fat Mozzarella and put under the broiler until cheese bubbles. Enjoy!

Cajun Chicken

  • To make blackened chicken, Rub 1 Tablespoon Kickin' Cajun (dry) on both sides of 2 boneless chicken breasts. Set aside. Heat 2 Tablespoons of Roasted Garlic oil in a large skillet. When oil has just started to smoke, place chicken breasts on and sear. Turn chicken over and repeat on the other side.
  • Top chicken breasts with Great Garlic Sauce: Basic Dip recipe made with great garlic and a little milk to thin. Absolutely delicious!

Baked Chicken with Garlic Oil

1 frying chicken, cut up or chicken pieces
1/2 c. Roasted Garlic Oil
4 med. potatoes
6 med. carrots
1 med. onion
2 cloves garlic, peeled and chopped
Juice of 1 lemon
Salt and pepper

Pour oil into bottom of a roasting pan. Dip chicken pieces into the oil and turn to coat. Turn chicken skin side up. Wash potatoes, quarter and cut into 1/2 inch wedges. Arrange around chicken. Peel carrots, cut into thin sticks. Add to chicken and potatoes. Peel onion and sliver, add to pan. Sprinkle garlic and lemon juice over all. Add salt to taste and generously pepper. Bake at 350 for 1 hour, basting every 15 minutes. If you would like to cook the chicken without skin, follow above except when cooking cover roasting pan. Serves 4.

Filet Mignon with Tricolore Peppercorn and Blue Cheese Sauce

4 pieces of cleaned filet, weighing 7 oz. each
2 tbsp. Tricolore Peppercorn, cracked
2 tbsp. Roasted Garlic oil
1/4 c. blue cheese, crumbled
3/4 c. light cream
1 c. beef stock or brot
h 1/3 c. brandy
Salt to taste

Lightly salt the tenderloin, then roll them in the peppercorns, pressing down the pepper into the filets. Heat the oil in a large skillet, until very hot. Add the filets and cook over high heat for 2 minutes on each side or until desired doneness. Lift them out of the skillet and keep warm on serving platter while making the sauce.
Deglaze the skillet with the brandy.. Stir in cream and blue cheese, scraping the bottom of the skillet to dissolve any meat glace. Add brown sauce and let reduce until desired consistency. Adjust seasoning. Pour over the tenderloin and serve immediately.

White Chili

2 pounds of ground turkey or other white meat
1 large onion, chopped
2 cans white kidney beans or other white beans, undrained
1 T Roasted Garlic Oil
1 ½ C Hot Water
1 16 oz. Container Light Sour Cream
2 Chicken Bouillon Cubes
1 T Zesty White Chili Powder (or more to taste)
2 T corn starch in ¼ c water for thickening
Shredded cheese for garnish (if desired)

Sautee onions for about 1 minute (until translucent) in Roasted Garlic Olive Oil. Add ground meat and continue sautéing until cooked, but not brown. Transfer into a crock style slow cooker or large covered sauce pot (with lid.) Add 1 can of the kidney beans, the water, bouillon cubes and chili powder. Simmer on the stove for 30 minutes, or, if cooking in slow cooker, put on low for 6-8 hours. Add the remaining can of beans and ¾ of the container of sour cream. If desired, add corn starch and water combination to thicken. Serve with a dollop of the remaining sour cream and shredded cheese. Serves 4-6 as a main course

Lemon or Roasted Garlic Tortellini

Toss Cooked tortellini with lemon oil or roasted garlic oil, freshly ground Tricolore Peppercorns and fresh shredded basil. Can be served as a side dish or top with warm grilled chicken or salmon or shrimp, etc. for a main course. Enjoy!

Roasted Vegetables

  • Select vegetables as you have available: Peppers (any color) quartered and seeded, eggplant &/or zucchini &/or yellow squash cut into medallions, onions quartered, etc.
  • Wash, drain and place in a plastic bowl with a lid.
  • Pour about 2-4 Tablespoons of Roasted Garlic Oil over the vegetables (depending on how many veggies you have), add salt and pepper to taste and then cover the bowl with lid
  • Shake to coat veggies with oil
  • Grill on high for 10-15 minutes (or until desired crispness) or roast in a 350 degree oven for about 20-30 minutes (or until desired crispness.)
    • Eat hot, at room temp, or make ahead and store. Serve cold on salads with grilled meat and fresh cheese. Enjoy!

Grilled Broccoli

  • Trim ends off fresh broccoli head and chop entire stalk in half, vertically.
  • Wash, drain and place in a plastic bowl with a lid.
  • Pour about 2-4 Tablespoons of Roasted Garlic Oil over the vegetables (depending on how much broccoli you have), add salt and pepper to taste and then cover the bowl with lid
  • Shake to coat broccoli with oil
  • Grill on medium heat for 10-15 minutes (or until desired crispness.) Florets will turn a light brown (delicious!) but be careful not to cook too high or they will burn. Enjoy!

Great Garlic Bread

  • Mix ½ stick room temp butter with 1 T Roasted Garlic Oil, 1 T Great Garlic Seasoning and salt (if desired.)
  • Slice a loaf of Italian Style bread as desired (either cut the whole loaf in half or slice.)
  • Spread butter mixture on bread
  • Broil, bake or grill until warm. Yum!
  • Alternate- sprinkle with grated Cheese (Parmesan/Reggiano or other hard cheese) or Mozzarella before baking. Enjoy!

Roasted Potatoes

  • Cut 1- 1 ½# of potatoes into any style (they’re really best with skins left on!)
  • Combine ½ cup of Roasted Garlic Oil with a generous pinch of any TSG herb and spice blend (suggested: Rosemary Versatility or Southwestern or Citrus Dill or Cajun (just a pinch or they’re really spicy!) or Viva Italiano or Spices of India or Great Garlic) with salt and coarsely ground Tricolore Peppercorns to taste.
  • Toss potatoes in mixture put on a cookie or baking sheet
  • Bake at 350° until crisp on the outside, turning potatoes 1-2 times while cooking.

Roasted Garlic Mashed Potatoes

  • Wash and cube peeled OR unpeeled potatoes and boil until soft.
  • With a potato masher, fork or using a mixer to make whipped potatoes, add some milk, salt and pepper to taste and 1-2 Tablespoons (depending on the number of potatoes) of Roasted Garlic Oil instead of butter.
  • Mix, mash or toss and serve hot. Enjoy!

Great Garlic Croutons

  • Take ¼ C Roasted Garlic oil (for a whole loaf of bread) and add 2 Tablespoons of Great Garlic, salt and freshly cracked Tricolore Peppercorns to taste.
  • For Croutons: Cut the loaf into the desired sized cubes. Place cubes in a big plastic container with a lid. Pour oil mixture over the cubes, place the lid on the container and shake until all cubes are coated. Pour onto a cookie sheet and bake at 300 for 20-30 minutes, or until desired crispness is met. Do not overbake!

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