We absolutely love Roasted Garlic in our house. There are a lot of recipes that we add roasted garlic to such as pizza, garlic toast, smashed yams/potatoes/sweet potatoes, spaghetti sauce, etc.
Roasted Garlic Ingredients:
bulb(s) of garlic
salt and pepper (optional)
oil (whatever your choice of oil is)
How to Roast Garlic:
Preheat the oven to 400F.
Cut the top off the garlic and place onto either a piece of foil or baking sheet.
Drizzle the top with the oil and salt and pepper if you are using it.
If you are using the foil, I tend to put the tops back on top and close up the foil to ensure it is sealed.
Bake in the oven for about 45 minutes.
Let cool a bit before removing from skin.
I prefer to have the garlic start to caramelize (brown) which really brings out the flavour of the garlic so I tend to cook mine longer. Depending on how much garlic we have in the house at the time, I will cook anywhere from 1 to 3 bulbs at a time. The ones that are not eaten right away, we store in the fridge.
I have even roasted the garlic on the bbq but you have to be cautious of the heat – they tend to burn on mine if I am not careful.
You can peel away some of the white papery skin around the bulbs. I have never been one to do so but I would assume it would make it easier to get the garlic out. I also tend to cut a good portion of the top off. This helps ensure that all the tops are cut off and I find it makes it easier to get the roasted garlic out of the tops. When removing the garlic from the bulb, I tend to hold the garlic still in foil in an oven mitt and use a butter knife to pluck them out.
One of my favourite meals to BBQ (although I do not make these often enough), is Hawaiian Chicken Burgers:
Hawaiian Chicken Burger on multi-grain bun served with half an avocado filled with Thousand Island dressing.
Hawaiian Chicken Burger Ingredients:
Grilled Chicken (boneless/skinless thighs or breasts)
Grilled Pineapple (peaches works too)
Burger Toppings (such as cheese, mayonnaise and lettuce)
I prefer making my Hawaiian Chicken Burgers with thinner cuts of chicken to cut down on cooking time and ensure they are cooked evenly. I also prefer the meat being an even thickness through the burger.
One thing I hate when eating BBQ’ed food, is tasting burnt. I tend to have my BBQ on the lowest setting. My rule has always been, if its too hot for my hand a couple of inches above the grill, its too hot for my food.
SOF had packs of thin sliced chicken breast for $11 this year (which is what was used in the photo) and I threw two pieces of chicken onto my burger. These pieces of chicken cooked in about 12-15 minutes because of how thin they are. A full chicken breast will take 30-35 minutes and the chicken thighs about 25-30 minutes.
The pineapple takes between 5 and 10 minutes to grill depending on thickness which I throw onto the grill when the chicken is 5-10 minutes from being fully cooked. At the same time, I start to sauce my chicken.
Once the chicken and pineapple are cooked, assemble your burger with your favourite toppings and enjoy!
Canned Peach Salsa was an instant favourite in our family! After having bought and enjoyed Peach and Pineapple Salsa from the store, I searched online for a recipe and decided on the one below that suited our tastes after mix-mashing a few different recipes together. You can also alter the recipe to suit your own tastes. I myself would love cilantro in the recipe but unfortunately, my partner hates it.
Peach Salsa Ingredients:
4 cups pitted, peeled and chopped peaches
1/2 cup chopped purple onion
1/2 cup chopped bell peppers
2 jalapeno peppers, minced and seeded (if less spice desired)
3 cloves minced garlic
1 teaspoon ground cumin
1/4 cup white vinegar
1/2 lime juice and zest
2 cups white sugar (*or a lot less if peaches are sweet)
* we made 7.5 times this recipe and only put in 4 (of the 15) cups of sugar for the whole 7.5 batches which was plenty!
Tip: You can always add more to your batch but not take away. Add less, taste and decide if your batch requires more of the ingredients and add more if required.
Ensure the peaches are ripe for the best flavour and natural sweetness. Skins on peaches that have not fully ripened will not easily come off when blanched.
Have a cold water bath ready to cool the peaches (such as your sink).
Bring water in a large pot to a rolling boil.
Completely submerge peaches in the boiling water and cover with lid.
Once water returns to a full boil, set the timer for two minutes.
Remove peaches from boiling water and place them in the cold water bath.
Let peaches cool for a few minutes, they will be hot!
Peel off the loosened skins with your fingers or a knife.
Good time to also pit the peaches.
Tip: Use a basket to easily get the peaches in and out of the boiling water.
Peach Salsa Directions:
Prepare and measure all of the ingredients into a large pot on the stove.
Bring pot to a rolling boil, stirring constantly, for one minute at a rolling boil.
Remove from heat and continue stirring for five minutes.
Let cool for a few minutes more before transferring to canning jars.
In a small pot, sterilize canning lids in simmering water for 5 minutes.
Use a funnel and soup ladle to transfer salsa to sterilized canning jars (we run ours through the dishwasher) leaving a 1/4″ head space.
Carefully put the lids on the canning jars and loosely tighten the rings.
Place the filled jars into the hot water bath canner and bring to a boil.
Process in full boiling water for 15 minutes.
Remove from the hot water bath and let cool on a cooling rack or towel.
Listen for the “pings” of the jars sealing but don’t touch them until they cool!
Tightening the rings on the jars is risky business! You want to tighten them enough that they won’t explode off the jar during processing but not too tight. The ring should be screwed on just enough that you aren’t actually “tightening” it. (clear as mud, right?)