How to Make Easy Homemade Garlic


As it gets warmer, and many of you don't like to bake or cook in the warmer weather.  I will say that I bake and cook year-round; no vacations for this Momma! My crew NEVER gets un-hungry!!  I love making big salad-bars, as the weather warms, and my WHOLE family gobbles them up. I cook dried kidney or garbanzo beans,cool and rinse them.  saute small strips of boneless chicken breast in olive oil, and sprinkle heavily with taco seasoning. Saute until heavily browned. Our homemade salad-bars are FULL of hearty things to eat, but nice and refreshing, too. 

Our favorite salad-bars go like this --- each item in a separate bowl: Green, leafy lettuces, torn in small pieces, baby spinach, cherry tomatoes, cucumber slices, black olives, cheese cubes, boiled eggs, sliced chicken strips, seasoned kidney beans, grated carrots, &  Ranch dressing or 1000 Island dressing (made from scratch - include both of my salad dressing recipes. 

   A quick tip that I think you will like, if you season with garlic in your cooking.  In the past, I loved purchasing the prepared, minced garlic in a sealed jar at the grocers.  I have found how to do it cheaper myself at home, and still have the fantastic convenience this is for cooking.  I take a clean pint jar and fill it half full of dried minced garlic. (Buy this in bulk at a superstore to make it economical.  I buy mine in 5-lb. tubs at the co-op) Fill the rest of the jar with boiling water. Add 2 Tbsp. of olive oil. Screw lid on tightly.  Shake and refrigerate. That's it! In a matter of hours it will reconstitute, and you have ready-to-use minced garlic. Keep refrigerated.

       Ready-To-Use Garlic

You will need:

1 clean glass jar with a tight-fitting lid

Olive Oil

Dried Minced Garlic

Follow the instructions above to make a easy ready to use garlic for cooking. 



Greene’s Garlic Butter

1 stick butter, melted

3 Tbsp. olive oil

1 Tbsp. ready to use minced garlic

1/2 tsp. garlic salt

1 Tbsp. parsley flakes

Mix and stir to combine all ingredients.  Serve in small bowls for dipping thick slices of Marmee’s French Potato Bread.


Previous Post Next Post

  • Martha Greene
Comments 0
Leave a comment
Your Name:*
Email Address:*
Message: *

Please note: comments must be approved before they are published.

* Required Fields