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Easy Garlic Recipes

My easy garlic recipes will soon become your families favorites.

Learn how to roast garlic, and make garlic prime rib and garlic fried chicken.  I have the best garlic bread, and even garlic red potatoes below.

Easy Garlic Recipes

Easy Garlic Recipes

Buying Garlic

When purchasing garlic look for bulbs that are plump and compact with several layers of dry, papery husk.

A heavy, firm bulb indicates that the garlic will be fresh and flavorful, whereas a bulb that’s too light is probably too old.

Avoid damp or soft bulbs and ones that have begun to sprout – as well as any that have dark, powdery patches under the skin; evidence of a common mold that will eventually decay the flesh.

Spring garlic is a younger, delicately flavored type that can be chopped and added raw to soups or salads. Elephant garlic is not true garlic at all, but is actually a type of leek. It does not provide the same health benefits as regular garlic and has a much milder flavor.

Storing Garlic

Garlic will keep from a few weeks up to a few months depending on its variety, how fresh it was when you purchased it and how you store it.

Garlic may be kept in the refrigerator for up to one week only, but refrigeration is not advised for long-term storage – so get out these easy garlic recipes and get cooking.

Do not store uncooked garlic in the freezer because freezing destroys its texture and adds an acrid flavor. Never store raw garlic in oil at room temperature because this can lead to botulism, a potentially lethal form of food poisoning.

Garlic does have a potential to sprout, and this diminishes its pungency and flavor. To prevent this, keep garlic in a loosely covered container and put in a cool, dark place away from sunlight and heat.

How to Peel Garlic

When preparing easy garlic recipes here’s a tip to easily peel garlic: separate the cloves from the bulb and place them on a cutting board. Lay the flat side of a broad knife on top of each clove and tap the knife with a closed fist. A fairly gentle impact is all that’s required to split the peels without smashing the clove.

Be careful not to burn garlic when sauteing; it will turn bitter. Roasting whole garlic bulbs will mellow its flavor and transform cloves into a spreadable consistency.

If you are hoping to receive the health benefits from cooked garlic, you must chop or crush the cloves and then wait a few minutes for the allicin compound to form before applying heat; also keep cooking time to a minimum.

If you need to use a garlic bulb that has begun to sprout, trim off the bitter tasting sprouts first, and then proceed as usual.

If you plant sprouted cloves and let them continue sprouting to a height of about six inches, you can use the sprouts like chives in salads and soups or as a garnish.

Garlic contains more than 100 sulfur compounds, which may help promote healthy arteries and cholesterol levels. Allicin, the best known compound is formed when cloves are crushed, chopped or chewed – releasing its characteristic scent and flavor. These facts about garlic are brought to you by Whole Food Markets.

Roasted garlic is delicious on bread, chutney and cheese or crackers – and also used for sauces and much, much more. One of my favorite easy garlic recipes.


10 garlic heads
10 tsp extra virgin olive oil

PREHEAT oven to 350 degrees and cover a cookie sheet with foil.

While the oven is preheating, cut off the pointy end of the head so the tops of the cloves are exposed. Drizzle with 1 teaspoon of olive oil and freshly ground pepper; let the oil soak in.

Once the oven is preheated, use your finger and spread the olive oil around the around the exposed bulbs and the upper part of the skin.

Turn the cloves cut-side DOWN on the cookie sheet and bake for 1 hour. Remove from oven and let cool for 30 minutes and then serve with crusty bread, goat cheese and kalamata olives. This looks beautiful when serving because the cloves of garlic are perfectly caramelized and haven’t burned from roasting them cut side down.


5 lb Prime Rib Roast
5 garlic cloves, minced
1 TBS olive oil
1 tsp kosher salt
1 tsp freshly ground black pepper
1/2 tsp dried thyme

Place the roast fat side up in the roasting pan. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread this mixture over the fatty side of the roast and let the roast sit for 45 minutes or until it is at room temperature.
PREHEAT oven to 500 degrees and you will need a roasting pan.

Bake the roast for 20 minutes in the preheated oven and then reduce the temperature to 325 degrees. Continue roasting for another 60-75 minutes. The internal temperature of the roast should be at 145 degrees for medium-rare.

Allow the roast to rest for 15 minutes before carving so the meat will retain its juices.


2/3 cup homemade unsalted butter,
2 TBS garlic, minced
1 tsp homemade garlic powder
1/2 tsp kosher salt
1 cup seasoned bread crumbs
1 cup cheddar cheese, finely grated
1/2 cup parmesan cheese, grated
1/2 tsp freshly ground black pepper
4 large chicken breasts

PREHEAT oven to 350 degrees and spray a 9×13 pan with vegetable oil.

In a bowl, combine the melted butter with the fresh minced garlic, garlic powder and kosher salt.

In another bowl, combine the bread crumbs with the cheddar cheese, parmesan cheese and black pepper.

Dip the breasts in the butter mixture first and then in the bread crumb mixture. Place on the prepared pan and bake for 30-35 minutes or until juices run clear. This is so moist and juicy. Enjoy!


homemade buttermilk, for marinating chicken
4 skinless, boneless chicken breast halves (pounded thin)
2 TBS homemade garlic powder (or to taste)
1 tsp ground black pepper
1 tsp homemade seasoned salt
1 tsp paprika
1/4 tsp dill
1-1/2 cup flour
1/2 cup milk
1 egg
canola oil

Marinate pounded chicken breasts in buttermilk for a minimum of 4 hours.

PREHEAT oven to 375 degrees and you will need a cookie sheet lined with foil and sprayed with vegetable oil.

In a shallow dish, combine the garlic powder, black pepper, seasoning salt, paprika, dill and flour. In a bowl whisk the egg and then add the milk.
Heat some canola oil in a frying pan to brown the chicken.

Meanwhile, dip the chicken in the milk mixture and then dredge in the dry ingredients until evenly coated and place in hot frying pan.

Brown each side of the chicken breast until golden brown and transfer to foil lined cookie sheet. Bake for approximately 45 minutes or until the juices in the chicken run clear.

NOTE: You may slice strips of the chicken breast and serve with ranch dressing.


3 lbs chicken, cut up
1-1/3 cups bread crumbs
1/4 cup fresh parsley, minced
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/2 cup homemade unsalted butter
6 garlic cloves, minced

PREHEAT oven to 350 degrees, and line a cookie sheet with foil and spray with vegetable oil.

In a bowl, mix the bread crumbs, cheese, parsley, salt and pepper. In a small pan heat the butter slowly and add the garlic. Remove from heat.

Brush the chicken with the butter mixture and then roll in the bread crumbs. Place on the foiled lined cookie sheet. If there is any butter and crumbs left over, mix them together and sprinkle over the chicken. Bake for 1 hour or until juices in the chicken run clear. This easy garlic recipe produces yummy chicken.


4 skinless, boneless chicken breasts, pounded out
salt and pepper to taste
1-1/2 lb fresh mushrooms, sliced
2 TBS canola oil
10 cloves garlic
1/8 cup white balsamic vinegar (or to taste)
1 cup chicken broth
1 bay leaf
1/4 tsp dried thyme
1 TBS homemade unsalted butter

While heating the canola oil on medium-high in a frying pan, wash the mushrooms and pat dry. Place the chicken breasts in the hot oil and season with salt and pepper. Saute until one side is golden brown; about 3-4 minutes.

Add the garlic and turn the breasts over and cover with the mushrooms. Continue frying, while shaking the pan so they don’t stick. Stir the mushrooms. Cook for another 3-4 minutes and then add the vinegar, chicken broth, bay leaf and thyme. Cover tightly and simmer on low for 10 minutes, stirring occasionally.

Transfer the chicken to a warm serving platter and cover with foil; set aside.

Continue to simmer the sauce with the mushrooms on medium-high heat for another 7-8 minutes. Take out the bay leaf and add the butter; mix well.

Pour this sauce over the chicken and serve immediately. Goes great over buttered noodles.


1 large cauliflower head, separated in florets
2 TBS garlic, minced (or to taste)
1 TBS fresh parsley
3 TBS olive oil
1 tsp kosher salt
1/2 tsp freshly ground black pepper
bread crumbs
1/2 cup parmesan cheese, grated

PREHEAT the oven to 400 degrees and grease a large casserole dish with a lid.

Toss together the olive oil, parsley and garlic in a large bowl – add the cauliflower and mix well. Season with salt and pepper. Pour into the prepared casserole dish.

Cover and bake for 25 minutes; stirring half way through. Uncover and sprinkle with bread crumbs and parmesan cheese; broil for 3-5 minutes until golden brown.


2 lbs red potatoes, quartered
1/4 cup homemade unsalted butter, melted
1/4 cup extra virgin olive oil
4 tsp garlic, minced
1 tsp kosher salt
1 lemon, juiced
2 TBS parmesan cheese, grated

PREHEAT the oven to 350 degrees and you will need a 8×8 baking dish.

Place the quartered potatoes in the baking dish. In a small bowl, combine the melted butter, olive oil, garlic, salt and lemon juice. Pour over the potatoes and toss to coat. Sprinkle with parmesan cheese and bake covered for 45 minutes. Uncover and bake an additional 45 minutes. Serve immediately.

This easy garlic recipe for red potatoes will have your family and friends begging for more. Very tasty.


2-1/2 lb red potatoes, quartered
3 cloves garlic, peeled
2 TBS homemade unsalted butter
1/2 cup milk
1 tsp kosher salt
1/4 cup parmesan cheese, grated

Place the quartered potatoes and garlic in a large pan, cover with water and bring to a boil. Reduce heat and simmer for 25 minutes, or until potatoes are tender. Drain well.

Mash with butter, milk and salt. Stir in the parmesan cheese and serve immediately.

This easy garlic recipe produces the BEST Garlic Bread you’ve ever tasted.


1 loaf homemade Italian bread
5 TBS homemade unsalted butter, softened
2 tsp extra virgin olive oil
3 cloves garlic, crushed
1 tsp dried oregano
salt and pepper to taste
1 cup mozzarella cheese, shredded

PREHEAT the oven to 350 degrees.

Slice the loaf in bread in half lengthwise. In a bowl, mix the butter, olive oil, garlic, oregano, salt and pepper together. Spread this mixture on both cut sides of the bread then put together, wrap in foil and bake for 20 minutes.

Unwrap and sprinkle with the mozzarella cheese. Put these on a cookie sheet and broil open faced until the cheese is melted and light golden brown. Serve immediately.


1 lb hot penne pasta, cooked and drained
2 TBS homemade unsalted butter
2 garlic cloves, minced
2 TBS flour
3/4 cup chicken broth
3/4 cup milk
2 tsp parsley flakes
salt and pepper to taste
1/3 cup parmesan cheese, grated

Melt the butter and add the garlic in a frying pan. Cook over medium heat for 1 minute. Then add the flour, stirring constantly for 1 minute.

Next pour in the broth and milk, stirring frequently until the sauce boils and thickens. Add the parsley and cheese. Season with salt and pepper to taste. Stir until cheese is melted and immediately toss with the hot pasta and serve. Gotta love this easy garlic recipe.


1/2 cup homemade unsalted butter
1/2 cup cream cheese
1 pint heavy cream
1 tsp homemade garlic powder, or to taste
kosher salt and freshly ground pepper to taste
2/3 cup grated parmesan cheese

In a saucepan, melt butter over medium heat. Whisk in the cream cheese until smooth and melted. Then add the heavy cream and whisk together. Season with garlic powder, salt and pepper.

Simmer for 25 minutes or until sauce thickens. Remove from heat and add the parmesan cheese. Mix well and serve over pasta. An easy garlic recipe that’s easy to prepare and tastes great.

Vegetable Recipes

Savory Cabbage Recipes

Asparagus Recipes

Broccoli Recipes