This will be your new go-to steak recipe. Small, juicy cubes of steak are seared for a crisp crust, then tossed in warm garlic butter and fresh herbs for big flavor with simple ingredients.
Flavor: Searing over high heat gives these steak bites a golden, caramelized crust, while finishing with garlic herb butter makes every bite rich and flavorful.
Skill Level: This is a beginner-friendly method that gives you steakhouse results.
Recommended Tools: A large, heavy skillet gives the steak the best crust and helps prevent overcrowding.
Technique: Cooking steak over high heat in an uncrowded pan and leaving it undisturbed is the key to browning the meat instead of steaming it.
Choose the Best Ingredients
Steak: I usually use sirloin, sirloin strip, or ribeye. If using tougher cuts, you can tenderize them by lightly pounding with a meat mallet before cutting into bites.
Seasonings: Keep it simple with salt and black pepper or swap in a steak spice. The rosemary adds a bright aroma and earthy flavor that works especially well in this recipe.
Sauce: Once the steak is cooked, melt the butter and add the garlic for just a minute so it stays sweet and savory, not bitter.
Variations
Swap rosemary with thyme or some Italian seasoning for a warmer flavor. A pinch of red pepper flakes will add a mild kick without overpowering the dish.
Add a splash of Worcestershire sauce, soy sauce, or tamari at the end for deeper savory notes.
How to Make Garlic Butter Steak Bites
Cut, dry, and toss steak with seasonings (full recipe below).
Sear the steak, then remove it from the pan.
Melt the butter with garlic and return the steak to coat.
Serve immediately.
Pat the steak pieces fully dry before searing to help them brown.
Heat the skillet before adding oil for the best crust.
Be patient and cook in batches instead of crowding the pan so the meat sears properly.
Stop cooking when the centers are just pink, as the steak bites will continue to cook in the warm butter.
Reduce the heat before adding the garlic so that it doesn’t burn.
Love Your Leftovers
Store steak bites in an airtight container for up to 4 days. Reheat briefly in a skillet over medium heat with a little butter. Take care not to re-cook the meat, just warm it through gently.
Easy Sides to Serve with Steak Bites
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Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Cut steak into bite-sized pieces. Toss with salt, pepper, and fresh rosemary.
Preheat a large skillet over medium-high heat. Add vegetable oil.
Add steak in a single layer and cook 2 to 3 minutes without stirring to get a crust on one side. Stir and cook 1 minute more. Do not overcook.
Remove from heat and place on a plate. Reduce heat to medium.
Add butter and garlic, cook 1 minute until fragrant. Add steak and parsley. Toss to combine.
Remove from the pan immediately, season with salt if desired and serve warm.
Dab raw steak bites dry with a paper towel so that steak sears in the pan well.
Cook steak bites in batches if needed. If the pan is overcrowded, you won’t get a good crust.
Vegetable oil is used in place of olive oil as it has a higher smoke point.
When dinner needs to be quick, this honey-garlic shrimp is the answer. Tender shrimp is tossed in a honey-garlic sauce with soy, lemon, and a hint of heat. It’s great for busy nights, meal prep bowls, or spooning over rice or noodles.
Flavor: The sweet and savory garlic sauce is bright and zesty with fresh lemon juice.
Technique: Don’t crowd the shrimp in the pan; instead, keep them apart in a single layer so they stay tender.
Swaps: It’s easy to adjust sweetness or spice. Try a swap with chicken or tofu.
Time Saver: Buy peeled, deveined shrimp or use thawed frozen shrimp.
Serving: Perfect with rice, noodles, or steamed vegetables. I also love making a big batch of this for meal prep to serve over rice bowls as quick lunches for the family.
Key Ingredients
Shrimp: Large shrimp cook quickly and stay tender. Fresh or frozen and thawed shrimp can be used.
Garlic: Freshly minced gives the best flavor, but jarred garlic is fine to use in a pinch.
Soy Sauce: Low-sodium keeps the sauce balanced; regular soy may make the dish too salty.
Honey: Thickens and sweetens the sauce to create the perfect glaze.
Lemon Juice: Brightens the sauce, but lime juice works too, if that’s what you have on hand.
Want it spicier? Add more red pepper flakes or a drizzle of sriracha.
How to Make Honey Garlic Shrimp
Heat the pan with oil, then add the shrimp to sear. Set aside.
Whisk together the honey-garlic sauce and simmer in the same skillet until thickened (full recipe below).
Add the shrimp back in, toss to coat, and heat briefly. Serve warm with a garnish of green onions and lemon.
Notes From the Test Kitchen
Pat the shrimp very dry so they sear instead of steaming.
Don’t overcrowd the skillet for the perfect cook on the shrimp.
Pull shrimp off the heat as soon as they turn pink so they don’t overcook.
I find that this sauce thickens quickly, so be sure to stir it often and keep the heat moderate.
Storage & Make-Ahead
Store cooked shrimp and sauce in an airtight container for up to 4 days.
Reheat on the stovetop over low heat until just warm. Do not re-cook.
Freeze only the sauce for up to 2 months; thaw in the fridge and reheat before adding freshly cooked shrimp.
Better-Than-Takeout at Home
Did you make this honey garlic shrimp? Leave a rating and comment below.
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Total Time 15 minutesminutes
Pat shrimp dry with a paper towel and season with salt and pepper.
In a small bowl, whisk together garlic, soy sauce, honey, lemon juice, cornstarch, and red pepper flakes if using. Set aside.
Heat olive oil in a large skillet over medium-high heat.
Add shrimp in a single layer and cook for 1-2 minutes per side or until just pink and cooked through. Remove from skillet and set aside.
Pour the sauce mixture into the same skillet. Bring to a simmer and cook for 2-3 minutes or until thickened.
Stir in butter until melted and smooth.
Return shrimp to the skillet and toss to coat in the sauce.
Cook for an additional 1-2 minutes, just until heated through.
Serve warm with sliced green onions and lemon wedges if desired.
If using regular soy sauce, skip the salt. Pat the shrimp very dry with a paper towel so they sear instead of steaming. Keep the skillet roomy to prevent extra moisture and keep the shrimp tender. Remove the shrimp as soon as they curl into a C shape and turn pink.
This pot roast recipe is foolproof. Fresh ingredients (no packets!), tender beef, and lots of veggies smothered in gravy deserves a permanent spot in your recipe rotation.
This recipe makes a tender roast every time.
It’s easy to make with fresh ingredients. No packets or ‘cream of’ soup needed.
Vegetables are added to make it a complete meal in just one pot.
I’ve included step-by-step instructions for a savory gravy.
⭐️⭐️⭐️⭐️⭐️ “Easy to prepare, this recipe never disappoints! It is tender and tasty every time. I use the Dutch oven in my oven and it slowly cooks to perfection!”
What is Pot Roast?
This is a classic recipe and for good reason! A pot roast is a beef roast that generally starts with a tougher cut of beef.
Cooking at a low temperature for a long time breaks down the tough connective tissues resulting in deliciously tender beef with a flavorful gravy.
Ingredient Tips
Beef: Chuck roast is the best choice for this pot roast recipe. Other cuts of beef with marbling, like round roast or rump roast, are also great options for cooking low and slow. Be sure to select a roast that has lots of marbling in it which carries flavor and helps make the gravy absolutely mouth-watering!
Onions: Cook the onions with the roast, they will dissolve into the gravy, adding flavor. If you’d like chunks of onion, add extra with the other vegetables.
Vegetables: Baby potatoes are a great choice. They don’t require peeling and hold their shape well (russet potatoes tend to fall apart, although they still taste great). Cut the carrots and celery a bit bigger so they don’t overcook. You can add other veggies like mushrooms, turnips, or sweet potatoes.
Broth: Use beef stock and red wine when cooking the meat. You can replace the wine with additional broth. Do not use low-sodium broth, or the gravy won’t have enough flavor.
How to Make a Pot Roast
This is an overview of the steps to make a pot roast. Find full details below!
Sear beef: Season and sear the beef chuck roast in a Dutch oven or large pot.
Add onions & liquid: Add onions, broth, wine, and seasonings. Bake in the oven for 2 hours.
Add vegetables: Add vegetables and cook until the roast and vegetables are tender.
Make gravy: Separate the fat from the drippings and prepare the gravy according to the recipe directions.
How to Check if Pot Roast Is Done
For this recipe (which uses the technique of braising), skip the thermometer and go by feel. Insert a fork into the roast and twist it slightly. It should be very tender, have very little resistance, and come apart easily.
If the meat isn’t fork-tender, cover it and cook for 20 to 30 minutes longer, then check it again.
What can I cook it in if I don’t have a Dutch Oven?
Instead of a Dutch oven, try using an oven-safe pot with a lid, a deep roasting pan covered tightly with foil, or a casserole dish with an oven-safe lid.
What can I use instead of wine?
You can use additional beef broth in place of wine.
How Long to Cook a Pot Roast
Cooking times can vary depending on the size and type of roast you purchase. Here are approximate cooking times for pot roast in the oven: – Cook a 3 lb. roast for a total of 3-3.5 hours – Cook a 4 lb. roast for a total of 3.5-4 hours – Cook a 5 lb. roast for a total of 4.5-5 hours Cook times can vary based on the type of roast. Check the roast with a fork, if it is tough, the roast probably needs MORE time to cook. Cover it back up and let it keep on cooking.
Can I cook it in a slow cooker?
This can be made in the slow cooker on low for 8-10 hours or on high for 4-6 hours. The slow cooker has less evaporation, so reduce the broth to 1 cup and the wine to ½ cup.
Do I have to sear the roast?
I recommend searing the roast to create a flavorful crust. This, along with deglazing the pan, really enhances the flavor of the gravy. You can certainly skip the searing if you’d like.
How do I make Pot Roast gravy?
Turn the sauce into a great pot roast gravy in only 3 steps! 1. Whisk two tablespoons of corn starch in cold water until smooth (this is called a slurry). 2. Remove beef and veggies the broth and bring to a simmer. You should have about two cups, add more beef broth if needed. 3. Whisk the slurry into the simmering broth until thickened.
Storing Leftovers
Fridge: Keep leftover pot roast in a covered container in the refrigerator for up to 4 days.
Freezer: Freeze portions in zippered bags for up to 3 months and thaw overnight in the refrigerator.
What to Serve with Pot Roast
To stretch this pot roast a little further, add some sides to go with your mouthwatering roast.
In a large Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Sear the roast on each side until browned, about 4 minutes per side adding more oil if needed.
Arrange onions around the roast. Combine broth, wine, garlic, rosemary, and thyme. Pour over the roast. Add bay leaf.
Bring just to a simmer on the stovetop over medium-high heat. Once the broth is simmering, cover and place in the oven and cook 2 hours.
Add potatoes, carrots, and celery, and cook an additional 2 hours (for a 4 lb. roast) or until the roast and potatoes are fork-tender.
Discard bay leaf. Gently pull beef into large pieces with a fork or slice into thick pieces. Serve with juices or make gravy (below) if desired.
*Red wine can be replaced with additional beef broth. Any dry red wine can be used, and it doesn’t have to be expensive to add great flavor. I often use cabernet sauvignon as I have it on hand, but you can use malbec, merlot, or cabernet franc among others. To Make Gravy:
Combine 2 tablespoons cornstarch or flour with 2 tablespoons cold water until smooth.
Remove beef and vegetables from the pot. Use a gravy separator or a spoon to separate the fat from the drippings.
Bring the remaining broth/drippings to a boil and whisk in the slurry mixture a little bit at a time until thickened. Add extra broth if needed.
Season with salt & pepper to taste.
To make gravy with a roux: Add 4 tablespoons flour and 4 tablespoons butter to a saucepan and cook for 2 minutes. Gradually add 3 to 4 cups of the skimmed drippings, whisking after each addition until smooth. Let boil 1 minute and season with additional salt and pepper. Store leftovers up to 4 days in the refrigerator or up to 3 months in the freezer.
Try this tasty hot honey chicken recipe for dinner tonight. It’s the perfect blend of sweet, spicy, and savory flavors. It’s great served over rice, pasta, or in your favorite power bowl. Use it for meal prep this week!
Homemade Parmesan Garlic Bread is great with spaghetti, lasagna or just about anything! Fresh garlic, finely minced shallot, parsley and grated parmesan cheese is mixed with softened butter, spread on two halves of Italian bread and baked until fragrant, golden brown with crispy edges!
If you’re looking for a homemade garlic bread recipe, look no further.
Simple ingredients come together and create a better than store- bought garlic bread. The secret to this incredible garlic bread recipe is finely mince shallot! It adds a subtle and delicate onion flavor that stands out among the rest. All natural ingredients with no artificial flavors or ingredients and takes only minutes to prepare!
And it makes quite a bit so it can feed a small crowd.
unsalted butter (softened) – Lends richness and flavor.
parmesan cheese (freshly grated) – Gives additional nutty flavor, richness and some saltiness.
shallot – Adds delicate onion flavor.
parsley (fresh) – Gives this bread a pop of color and subtle herbaceous flavor.
garlic – Lends distinct punchy flavor. Use more or less depending on preference.
Preheat your oven to 475°F (or 245°C)
Using a bread knife, slice 1 (18 ounce) loaf if Italian bread in half horizontally and place on a large rimmed baking pan.
In a medium bowl, measure and add 8 ounces (1 cup) softened unsalted butter
To that, add on 1/4 cup parmesan cheese, 2 tablespoons minced fresh parsley, 2 tablespoons minced shallot and grate in 3 large cloves of fresh garlic (more or less to taste).
Mix thoroughly.
Until combined.
Divide the butter mixture along both halves of bread. Using a spatula, evenly spread the butter all over.
Once your oven is preheated, bake on the middle rack for 12 to 15 minutes. Watch carefully to avoid burning.
Remove the Parmesan Garlic Bread and let cool slightly before slicing.
What to Serve with Garlic Bread:
How To Store Leftover Homemade Garlic Bread:
Wrap tightly in aluminum foil or a resealable bag and store at room temperature for 1 to 2 days or refrigerate for longer.
How To Reheat Homemade Garlic Bread:
Preheat your oven to 350°F. Wrap any leftovers in aluminum foil and bake for 10 to 15 minutes or until heated through.
Enjoy! And if you give this Parmesan Garlic Bread recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 18servings
Parmesan Garlic Bread
Homemade Parmesan Garlic Bread is great with spaghetti, lasagna or just about anything! Fresh garlic, minced shallot, parsley and grated parmesan cheese is mixed with softened butter, spread on halved Italian bread and baked until fragrant, golden brown with crispy edges!
Prep Time: 10 minutesmins
Cook Time: 15 minutesmins
Total Time: 25 minutesmins
1loafItalian bread, around 18 ounces in weight
1cupunsalted butter, softened at room temperature
1/4cupparmesan cheese, freshly grated
2tablespoonsfinely minced fresh parsley
2tablespoonfinely minced shallots
3clovesgarlic, grated
Preheat your oven to 475°F (or 245°C)Using a bread knife, slice the Italian bread in half horizontally and place on a large rimmed baking pan.
In a medium bowl, measure and add the softened unsalted butter, parmesan cheese, parsley, shallot and garlic. Mix well to combine. Divide the butter mixture along both halves of bread. Using a spatula, evenly spread the butter all over.
Once your oven is preheated, bake on the middle rack for 12 to 15 minutes. Watch carefully to avoid burning.
Remove the parmesan garlic bread and let cool a few minutes before slicing.
See blog post for storing and reheating instructions.
Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
This cabbage and sausage recipe is a one-pan dinner that is simple, satisfying, and perfect for any weeknight. Smoked sausage is fried with chopped cabbage and shredded carrots in a savory broth for a warm, comforting meal.
Flavor: Smoky sausage and caramelized cabbage are a cozy flavor duo.
Skill Level: This one-pot dinner has easy prep to make new cooks feel like pros.
Budget Tip: This recipe is made with budget-friendly ingredients you likely already have. To stretch it even further, toss in any leftover veggies you have in the fridge.
Serving Suggestions: This crowd pleaser can be kept warm in a slow cooker so guests can help themselves. Pair with a side of Irish soda bread, and dinner is served.
Key Ingredients and Easy Variations
Cabbage: Green cabbage works well in this recipe. Choose heavy heads and remove any discolored or limp leaves. For a softer texture, opt for savoy or napa cabbage.
Sausage: Pre-cooked smoked sausage, Polish kielbasa, or summer sausage are big time-savers for this recipe. Cook just long enough to brown the edges.
Seasonings: Pantry basics are all you need for this recipe, but you can spice it up with a dash of red pepper flakes.
Variations: Bulk up the recipe even further by mixing in some cooked egg noodles. Try rotisserie chicken or shrimp in place of the sauce. Or if time is tight, toss in a bag of frozen meatballs in Step 1 (no need to thaw).
How to Make Cabbage and Sausage
Brown sausage in butter, set aside.
Cook the onion and garlic until softened.
Add remaining ingredients (full recipe below). Cover and cook until the cabbage is softened.
Add sausage back to the pan and cook until the cabbage is tender.
Storing Leftovers
Keep leftover sausage and cabbage in a covered container in the refrigerator for up to 3 days and reheat portions in the microwave. Or freeze leftovers in zippered bags for up to 3 months.
Classic Cabbage Favorites
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Cabbage and Sausage
Cabbage and sausage is a hearty, one-pan meal with tender veggies and savory flavor.
Prep Time 20 minutesminutes
Cook Time 28 minutesminutes
Total Time 48 minutesminutes
In a large nonstick skillet, melt butter over medium-high heat. Add the sliced sausage and cook until browned, 4–5 minutes. Transfer to a plate and set aside.
Reduce the heat to medium and in the same skillet, add the onion. Cook until slightly softened, about 3 minutes. Stir in the garlic and cook for 30 seconds more.
Add the chopped cabbage, broth, carrot (if using), vinegar, salt, pepper, and smoked paprika. Cover and cook, stirring occasionally, until the cabbage begins to soften, about 15 minutes.
Uncover, add the sausage to the skillet, and toss to combine. Cook for another 5 to 10 minutes, or until the liquid has evaporated and the cabbage is tender.
Season to taste and serve.
A pinch of red pepper flakes will add a little kick.
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If you’re looking for the ultimate date-night dinner at home, this garlic butter steak recipe is a showstopper. The steak is first seared on the stove to lock in a rich, golden crust, then finished in the oven for a tender, juicy center. What makes it unforgettable is the homemade garlic herb butter that melts over the top, adding layers of flavor with every bite.
Whether you’re planning a fancy dinner at home, treating yourself to a restaurant-style meal, or searching for the best garlic butter steak recipe to impress guests, this dish delivers on flavor, texture, and simplicity.
Easy Garlic Butter Steak Recipe
Have you ever had a steak so perfectly cooked and seasoned it melts in your mouth? That rich steakhouse flavor feels impossible to recreate at home, but this garlic butter steak recipe makes it easy. Juicy, tender steak topped with sizzling garlic herb butter can be yours right from your own kitchen.
Picture the best steakhouse you’ve ever been to: the sizzling hot plate, the aroma of garlic butter dripping down the sides, the kind of steak that makes every bite unforgettable. With a few simple techniques, you can create that same experience at home. I’ll show you how to sear steak on the stove, finish it in the oven, and top it with the most incredible homemade steak butter.
Garlic Butter Steak Ingredients
If you’ve been lucky enough to enjoy garlic butter steak at a fancy steakhouse, you may mistakenly think the cooking process is complicated. In reality, cooking steak with butter couldn’t be simpler!
Here’s what you’ll need to prep the steak and make the steak butter:
Steak of Choice: The star of the dish! Pick a well-marbled cut like ribeye or filet mignon for the juiciest, most flavorful results.
Olive Oil: Helps create a beautiful golden sear while keeping the steak from sticking to the pan.
Kosher Salt and Black Pepper: Essential seasonings that bring out the natural flavor of the steak and build a savory crust.
Unsalted Butter: Melts into a rich, velvety topping that enhances the steak with indulgent flavor.
Minced Garlic: Infuses the butter with bold, aromatic depth that makes every bite irresistible.
How to Cook Steak in the Oven
In my opinion, the best way to cook steak is to first sear it on the stovetop, then transfer it to the oven to finish cooking. This cooking method delivers perfect results every time!
Here’s how we make garlic butter steak at home:
Prepare: Pat the steak dry and season generously with kosher salt and black pepper to enhance flavor and create a savory crust.
Heat: Warm a skillet over medium-high heat with olive oil until shimmering for a perfect sear.
Sear: Brown the steak on each side for a nice crust that locks in juices.
Finish: Transfer the steak to the oven to cook to your desired doneness for a tender, juicy center.
Butter: Melt unsalted butter with minced garlic and spoon it over the steak for rich, aromatic flavor.
Rest: Let the steak rest a few minutes before slicing to preserve juices and tenderness.
Cooking the perfect garlic butter steak at home is easier than you think. With just a few simple steps, you can achieve this juicy steak with a rich garlic butter finish!
Tips for Making the Best Garlic Butter Steak
Prep the garlic butter: Make the garlic butter sauce ahead of time and store it in the fridge. Keep it chilled until serving for the best flavor.
Season in advance: Sprinkle the steak with salt at least 45 minutes before cooking (or the day before). Let it rest uncovered in the fridge. This dries the surface for a better sear, enhances flavor, and helps tenderize the meat.
Heat the skillet: Preheat the oven with a cast iron skillet inside so it’s piping hot. Then move the skillet to the stove top to sear the steak from the bottom, creating a rich crust before finishing in the oven.
FAQ
When Do You Salt Steak?
Guess what, if you’re wondering when to salt steak, it’s not in the cooking process at all. Salting your steak should begin anywhere from 40 minutes to 24 hours ahead of time. This really gets into the meat and also helps to break down those fibers. You really shouldn’t cook steak immediately after salting as the salt just comes off.
Why Is My Garlic Butter Steak Tough?
The most common reason your steak is tough is overcooking, but a few other factors can play a role:
Wrong Cut: Some cuts, like flank or skirt, are best for slicing in stir-fries or fajitas, not for a steakhouse-style dinner. Choose ribeye, T-bone, or similar cuts for that classic steak experience.
Old Meat: Meat that isn’t fresh can lack fat and tenderness, making it harder to cook a juicy steak.
Overcooking: Heat tightens the meat’s proteins and squeezes out juices, leaving your steak dry and tough.
What Are the Different Types of Steak?
Steak comes in so many varieties, though here I will cover just a few favorites!
Ribeye Steak: Richly marbled for juicy, beefy flavor. Trim fat only after cooking so it can melt into the meat.
T-Bone Steak: A two-in-one cut with tenderloin on one side and strip steak on the other. Flavorful but a bit tricky to cook evenly.
Filet Mignon (Tenderloin Steak): Buttery, tender, and mild in flavor. Elegant and melt-in-your-mouth, though less beefy than ribeye.
New York Strip Steak: Firm and hearty with a ribbon of fat on the edge and less marbling inside. Flavorful but leaner than ribeye.
Flank Steak: Great for fajitas or carne asada. Best cut in half before cooking and sliced thin against the grain for tenderness.
Sirloin Steak: Lean, versatile, and affordable. Not as rich as ribeye but still flavorful and perfect for everyday cooking.
We typically use a ribeye or a filet. We love the beefy flavor and the tenderness of the meat!
Reheating and Storing Steak
To store leftover garlic butter steak, let it cool completely, then wrap it tightly in foil or place it in an airtight container and place in the refrigerator for up to three days.
When reheating, avoid the microwave, which can dry out the meat. Instead, warm the steak in a low oven on a foil-lined pan until heated through, then quickly sear it in a hot pan to crisp the outside. Serve with extra garlic butter to bring back that fresh, juicy flavor.
There’s nothing quite like a perfectly cooked garlic butter steak. With a juicy, flavorful center and a golden, buttery crust, it’s a meal that feels special even on a weeknight.
Other Main Dish Recipes That Will Elevate Any Meal:
How to Make Easy Garlic Butter Steak
Prevent your screen from going dark
To make the garlic steak butter, combine butter, garlic, salt, and pepper. Transfer the mixture to parchment paper; shape into a log. Roll in parchment to 1 ½ inches in diameter, twisting the ends to close. Refrigerate until ready to use, up to 1 week.
1/2 Cup Unsalted Butter, 3 Cloves Garlic, 1/4 teaspoon Freshly Ground Black Pepper, 1/2 teaspoon Kosher Salt
Preheat oven to broil. Place an oven-proof skillet, we prefer to use our Lodge Cast Iron Skillet, in the oven.
Using paper towels, pat both sides of the steak dry. This is essential to get a nice caramelization on the steak. Drizzle with olive oil; season with salt and pepper evenly to taste.
3 Rib-Eye Steaks, 4 Tablespoons Olive Oil, Kosher Salt and Freshly Ground Black Pepper
Remove the skillet from the oven and heat over medium-high heat on the stovetop.
Once the pan is hot, place the steak in the middle of the skillet and cook until a dark crust has formed, about 1 minute. Using tongs, flip, and cook for an additional 60 seconds.
Remove the skillet from the stove.
Place your skillet into the oven and cook until desired doneness is reached, about 4-5 minutes for medium-rare, flipping once. Let rest for 3-5 minutes, tented, not wrapped with foil.
Serve immediately with a slice of garlic butter.
Steaks can be tricky to buy. The ribeye is one of the most flavorful cuts of steak, however a filet, New York or T-bone would work as well. To reheat, place leftover steaks on a wire rack set in a rimmed baking sheet and warm them on the middle rack of a 250-degree oven for about 30 minutes.
This classic pepper steak recipe brings a takeout favorite straight to your kitchen! Strips of tender steak are marinated in a savory homemade sauce, then stir-fried with sautéed bell peppers and onions.
Flavor: Tender beef in a savory garlic-soy sauce with a little kick of peppery flavor.
Skill Level: This beginner-friendly dish cooks in one pan with minimal prep. So easy!
Budget Tip: Use affordable cuts of beef (see ingredient tips below); they come out tender and juicy.
Beef: Top round is my go-to cut for this recipe, but budget-friendly flank and top sirloin steak are great too. Prepare the meat by slicing it against the grain to break down the fibers and help tenderize it.
Veggies: Green and red bell peppers add color, but any variety works. Yellow, white, or red onions add some crunch and flavor. For extra texture, add in baby corn, snap peas, or sliced carrots.
Sauce: Fresh ginger and garlic add bold flavor, while soy sauce, Worcestershire, and honey bring a balanced sweet and savory flavor. Mirin is optional but adds a rich umami.
Switch up the Sauce
Add chili paste or Sriracha for more heat.
Use low-sodium soy sauce or substitute beef broth for half the soy sauce.
Substitute honey for white or brown sugar.
How to Make Pepper Steak
Whisk sauce ingredients together in a bowl (full recipe below).
Stir fry onion & peppers in a large skillet until tender. Transfer to a plate.
Sear the beef strips and cook just until browned.
Add onion & peppers back to the skillet along with the sauce. Cook until thickened.
Marinating the beef strips in the sauce (without the cornstarch added) for up to 24 hours will tenderize the meat and intensify the flavor. When ready to cook, remove the beef from the marinade and pour it into a bowl, then whisk in the cornstarch.
Storing Leftovers
Store leftover pepper steak in the fridge for up to 4 days. Freeze in zippered bags or an airtight container. Defrost overnight in the refrigerator and reheat on the stovetop or in 30-second intervals in the microwave until just hot.
More Must-Try Stir-Fries
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Pepper Steak
Pepper steak is a tasty and easy dish made with strips of tender beef, fresh bell peppers, and sweet onions, all cooked in a rich and savory sauce.
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Marinate Time 2 hourshours
Total Time 2 hourshours40 minutesminutes
To make the marinade, in a medium bowl, combine water, honey, soy sauce, mirin (if using), Worcestershire, garlic, ginger, and red pepper flakes and whisk.
Add the beef strips to the marinade and refrigerate for at least 2 hours and up to 24 hours, stirring occasionally.
To cook the beef, remove it from the marinade, reserving the marinade.
Heat a cast-iron skillet or wok over medium-high heat and add canola oil.
Once the oil is hot, add the sliced onion and green & red peppers and stir-fry for about 5 minutes, or until tender. Transfer to a plate.
Add beef to the skillet and cook for 1 minute without moving it to get a nice sear on it. Stir the beef and continue cooking until browned (the beef doesn’t have to be cooked through), about 2-3 minutes.
Transfer the beef to the plate with the peppers.
Whisk the cornstarch into the reserved marinade. Pour it into the skillet and, while whisking over medium-high heat, bring it to a boil. Let boil for 2 minutes.
Reduce the heat to medium and add the onion, peppers, and steak back to the skillet.
Stir to combine all the ingredients and simmer 1-2 minutes or until heated through.
Remove from heat and garnish with sliced green onion and sesame seeds if desired. Serve with rice.
Additional vegetables can be added along with (or in place of) the peppers.
Leftovers can be stored in the refrigerator in an airtight container for up to 4 days. Reheat on the stovetop or in the microwave until just heated through.
Hardneck varieties require a period of vernalization (winter cold exposure) at temperatures of 40 to 45°F for a period of six to 12 weeks.
This occurs naturally for fall-planted bulbs in areas with cold winters.
But in regions with mild winters, you can create a false winter chill in the refrigerator, which provides the temperatures and humidity needed for germination and growth.
Place them in a loosely closed paper bag in the fridge for a period of six to 12 weeks before planting.
Glazed Purple Stripe
The Glazed Purple Stripes are a small family known for the lovely coloring of their luminous wrappers, a shimmering pearly purple with the occasional touch of gold. Clove wrappers range from copper and gold to deep purple.
The stocky cloves are excellent for roasting with rich, woodsy flavors and a mild to moderate heat, which also make them a good choice for raw eating.
Plants do best in areas with cold winters, and are strong bolters. Remove the scapes to maximize size.
Bulbs hold six to 12 generous cloves and have a storage life of five to eight months. Popular varieties include ‘Oregon,’ ‘Purple Glazer,’ ‘Red Rezan.’
Marbled Purple Stripes have large, somewhat squat bulbs with beautiful white wrappers generously adorned with purple blotches, splashes, and stripes, and cloves of deep purple to white.
This is another superb choice for roasting or sauteing with sweetly smooth, spicy flavors when cooked, and a fiery heat when raw.
Plants are noted for their consistent size and overall performance, producing six to eight extra-plump cloves per head, with a shelf life of six to seven months. Remove scapes for maximum size.
Thought to be the ancient common relative of all the garlic families, Purple Stripes feature thick, easy-to-peel wrappers of creamy white with purple stripes or splotches, and beautiful magenta to gold cloves.
With a medium heat, the flavor is strong, complex, and notably garlicky, and builds with age.
A star for cooking, Purple Stripe is a premier garlic for baking, with flavors so sweet it’s also the variety most often used to flavor ice cream!
Bulbs produce eight to 16 crescent-shaped cloves, and have a storage life of six to seven months.
Even though they look like softnecks with wide, floppy leaves, weakly bolting hardnecks can produce soft-stemmed scapes, although not always, and are genetically classified as hardnecks.
Unlike true hardnecks, the pliable foliage is easy to braid for storage. And should scapes form, removal isn’t necessary to improve size.
Asiatic
The Asiatics have wide, floppy leaves and produce well-formed bulbs with thick, white wrappers handsomely colored with purple or toffee.
Cloves are also attractive with sturdy wrappers of dark purple or tan.
Flavors have a spicy, sweet earthiness, and a heat intensity of medium to fiery hot that mellows with cooking.
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Freshly sautéed broccoli and fragrant garlic are baked in a rich cream sauce topped with broiled mozzarella and parmesan cheese. Creamy Parmesan Garlic Broccoli is guaranteed to convert ANY non-broccoli lover into a full-blown fanatic!
Creamy garlic broccoli and cheese is a delicious way to change up your boring broccoli into the side dish of your dreams!
Ingredients for Creamy Garlic Broccoli
This side dish recipe is quite indulgent and probably not something you would want to make every night, but if it’s a special occasion or you want a decadent vegetable dish, then this is what you will need:
Butter: salted or unsalted work fine, you’ll just reduce the salt if you use salted
Onion: just regular yellow onion works great
Broccoli Florets: fresh broccoli is best, but frozen could be used if needed
Note: Feel free to use the stems too if you want. Just be sure to cut off the tough exterior of the stem.
Garlic Cloves: adds flavor
Salt and Pepper: add flavor
Cream Cheese: adds richness and creaminess
Heavy Cream: acts as the base for the creamy garlic parmesan sauce
Smoked Paprika: adds flavor and smokiness to the sauce
Lemon Juice: adds acidity and a pop of freshness
MozzarellaCheese: adds gooiness
Parmesan Cheese: adds nuttiness and saltiness
Aleppo Pepper: adds some heat and flavor and great color
Note: This is my latest obsession! It adds such a delicious flavor. It looks similar to red pepper flakes but it is just moderately spicy.
How to Make Creamy Garlic Parmesan Broccoli
No flour or cornstarch needed. We are going full cream, a little cream cheese and cheese to make this indulgent sauce! Just simmer it until it reaches your desired thickness. Here are all the steps for this recipe followed by a recipe so you can see how it all happens…
Prep: Preheat broiler and place a cast iron skillet on the stove over medium heat and start melting the butter.
Sauté: Add the onions to the melted butter and cook until transparent, stirring occasionally.
Cook: Toss in the broccoli and minced garlic and season them with salt and pepper and let them cook until bright green and fragrant.
Simmer: Add the cream cheese, cream and smoked paprika and reduce the heat to low letting it simmer and thicken.
Finishing Touches: Squeeze in the lemon juice and stir to combine and then top with the cheeses.
Broil: Place the skillet in the oven and broil until the cheese is bubbling and golden brown.
Serve: Sprinkle with a little Aleppo pepper and serve immediately.
Can You Skip the Cream Cheese?
Feeling a little heavy on the indulgence? I feel you. Or sometimes I just don’t have cream cheese on hand. In that case, add 1/4 cup more heavy cream and skip the cream cheese, or just leave it out without additional cream. It works either way.
What to Serve with Creamy Garlic Broccoli
For some reason, we almost always eat this broccoli recipe with chicken. Maybe because this side dish is a little heavy so I try to balance it with a lighter main dish. It would really go well with just about anything but here are a few of our favorites:
Why You Will Love This Recipe
Simple: The ingredients are few and easy to find! The steps are easy to follow and fail proof.
Quick: This side dish is ready in 20 minutes!
Flavor: The flavors of parmesan and garlic all coating the broccoli is so delish! And the golden broiled mozzarella bites are my fave!
PRO TIP: If you want to change the flavor up a little, try roasting the broccoli first in the oven before tossing it in to sauté it.
Texture: The contrasting texture of the tender broccoli with the creamy sauce is so amazing!
Low Carb: With only 9 grams of carbs, this is a great low carb side dish option. It’s also high in protein for a vegetable recipe at 9g per serving.
One Pan: Every part of this recipe is done in one pan. No extra dishes to clean!
Storing and Reheating
Leftovers should be stored in the fridge in an airtight container. They will keep for up to 5 days. Reheat this dish on the stove top over medium heat until heated through. Add a little more cream as you warm it up to keep it from drying out.
I wouldn’t recommend freezing this dish. The texture would get really grainy when it thaws.
Looking for a delicious and easy way to enjoy broccoli? This creamy parmesan garlic broccoli recipe will have your taste buds singing. Sometimes the vegetable side dishes can get a little repetitive and boring but not this recipe! It’s a one pan recipe worth trying!
How to Make Cheesy Garlic Parmesan Broccoli Video
More Vegetable Side Dishes:
Prevent your screen from going dark
Preheat broiler. Melt the butter in a cast iron pan over medium heat.
2 Tablespoons Butter
Add the onion and cook until transparent, about 4 minutes, stirring occasionally.
1/2 Onion
Add the broccoli and garlic and season with salt and pepper and cook while stirring occasionally for about 3 minutes, or until bright in color and fragrant.
1 Pound Broccoli Florets, 5 Cloves Garlic, Salt and Pepper
Stir in the cream cheese, cream and paprika reducing the heat down to low and allow to simmer for about 3-4 minutes or until the sauce thickens.
This pasta goes from prep to plate with just a handful of ingredients. It’s full of roasted cherry tomatoes, feta cheese, oil, and seasonings tossed with tender penne pasta for the perfect flavor in every bite!
Flavor: This fresh pasta bake is creamy, tangy, and full of flavor.
Skill Level: This recipe is so easy! Build it and bake it in one pan for quick cleanup.
Budget Tip: Use up leftover veggies from the fridge, freezer, or garden to bulk up this vegetarian dish.
Basic Ingredients for Baked Feta Pasta
Feta: Salty and tangy feta goes perfectly with sweet cherry tomatoes. Just place the whole block in the center of the baking dish, no grating required.
Tomatoes: Cherry or grape tomatoes are preferred for their sweetness and juicy bursts of flavor.
Pasta: Rotini, penne, bucatini, or shells are perfect for this recipe. They grab the sauce well for the perfect balance of flavors in every bite!
Easy & Delicious Variations
Add chopped spinach, black olives, sliced zucchini, or mushrooms for more color, texture, and flavor.
In a pinch, you can dice up Roma tomatoes or garden tomatoes of any variety in place of grape or cherry tomatoes.
Add some protein with a bag of mini meatballs, ground Italian sausage, or any leftover meat from the fridge.
Don’t skip (or skimp!) on the olive oil; it helps everything roast evenly and adds flavor.
Cook pasta al dente, and be sure to reserve some pasta water for thickening the sauce.
Bake the feta and tomatoes ahead of time and keep them in the refrigerator until you’re ready to combine them with the cooked pasta.
Use good-quality feta; it makes a big difference in taste!
Serving & Saving
Store leftover baked feta pasta in a covered container in the refrigerator for up to 4 days. This recipe doesn’t thaw well, so freezing isn’t recommended.
Enjoy leftovers cold as a pasta salad, or reheat it in the microwave or on the stovetop with a little water or broth to loosen the sauce.
Best Baked Pasta Recipes
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Baked Feta Pasta
Baked feta pasta is creamy, flavorful, and so easy to make, making it a perfect vegetarian dinner any night of the week.
Prep Time 10 minutesminutes
Cook Time 37 minutesminutes
Total Time 47 minutesminutes
Preheat oven to 400°F.
In a 9 x 13 casserole dish, toss tomatoes, olive oil, garlic, Italian seasoning, and chili flakes. Nestle the block of feta in the tomatoes.
Bake 35 minutes or until feta is soft and the tomatoes are soft and splitting. Broil 2-3 minutes.
Meanwhile, while the tomatoes are baking, cook pasta al dente in salted water. Drain, but be sure to reserve at least 1 cup of water.
Stir the tomatoes and feta in the baking dish.
Mix in pasta, adding enough pasta water to make a creamy sauce.
Season with salt and pepper to taste, then stir in fresh basil, garnish with optional parsley or basil, and serve.
Fresh, flaky salmon fillets are pan-seared and finished with a sweet-savory teriyaki glaze. Serve over rice with steamed veggies and a sprinkle of sesame seeds for easy weeknight perfection.
Flavor: Savory soy and garlic are balanced by sweet brown sugar and ginger, then topped with sesame seeds.
Prep Note: Lightly toast the sesame seeds in a dry pan to enhance the flavor.
Recommended Tools: Using a meat thermometer will ensure the fish doesn’t get overcooked.
Time-Saving Tip: Use teriyaki sauce from a jar instead of making it from scratch.
Ingredient Tips for Teriyaki Salmon
Salmon: For best results, look for salmon fillets that are firm and brightly colored, without tears, discoloration, or a fishy odor. If using frozen fillets, thaw them fully and pat them dry before cooking.
Soy Sauce: Reduced soy sauce forms the foundation of this homemade sauce, but you can use regular if that’s what you have on hand.
Ginger & Garlic: Fresh ginger and garlic will give the best flavor, but a paste or powder can be swapped in. Want to always have ginger on hand? Try keeping it in the freezer; you can grate it right from frozen.
Brown Sugar: Teriyaki’s signature sweetness comes from brown sugar and balances the salty soy. You can swap it for honey with similar results!
Garnish: Chop enough green onions so you can use them in your sauce and as a garnish, too. Sesame seeds add a distinctive nutty note and a little crunch to your teriyaki sauce and are great sprinkled on top.
How to Make Teriyaki Salmon
Sauce: Prepare teriyaki sauce (full recipe below) and keep warm.
Sear: Heat oil in a skillet and place salmon fillets skin-side down. Cook on each side.
Plate: Remove from heat and pour the sauce over the fillets.
Garnish: Sprinkle with sliced green onions and serve over rice or noodles.
Don’t overcook the salmon. Adjust the cooking time depending on the shape and thickness of your salmon.
To check for doneness, the salmon should flake easily with a fork but still be slightly translucent in the center. It should also have an internal temperature of 145°F in the thickest part of the salmon when using a meat thermometer.
For added flavor, replace up to half the water in the sauce with orange or pineapple juice.
If using store-bought teriyaki sauce, add a bit of citrus juice to brighten the flavor.
Savor the Flavor
Leftover teriyaki salmon can be stored in an airtight container in the refrigerator for up to 4 days. So make some extra glaze and serve it as a teriyaki marinade or glaze for chicken,pork, or shrimp.
Favorite Salmon Side Dishes
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Teriyaki Salmon
Teriyaki salmon features pan-fried fillets coated in a savory-sweet sauce made from scratch.
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
In a small saucepan add soy sauce, 3 tablespoons water, dark brown sugar, ginger, garlic, and ground mustard. Whisk to combine.
Set over medium-high heat and whisk while bringing the mixture to a slight boil. Reduce heat to low.
In a small bowl, whisk together cornstarch and 1 tablespoon of cold water. Add a bit at a time to the simmering sauce while whisking until the mixture has thickened slightly (you may not need all of it).
Once thick, but still pourable, remove from the heat and stir in sesame seeds and the green onions. Set aside while you cook the salmon.
Lightly season salmon filets with salt and pepper. In a 12-inch non-stick skillet, add olive oil and set over medium-high heat.
When the oil is hot, add the salmon, skin side down, to the pan.
Cook for 4-6 minutes, carefully flip the salmon and cook for another 4-6 minutes or just until tender and flaky.
Remove from the heat and pour the teriyaki sauce over the salmon. Garnish with green onions and sesame seeds.
Sauce Swaps
Replace half of the water with orange juice or pineapple juice (or add a bit of lemon juice) to change the flavor.
You can replace the homemade teriyaki sauce in this recipe with store-bought. Add some citrus juice to brighten the flavor. Ensure it’s a thicker sauce or thicken with a cornstarch slurry.
Cooking & Storing Salmon
The shape of your salmon filet will determine how long it needs to cook. A thicker filet will need longer while a thinner and flatter filet will need less time.
Cooked salmon should be slightly translucent in the center and will flake easily with a fork.
Refrigerate leftovers for 3-4 days, or freeze for up to 3 months.
Marinated chicken breasts are baked under layers of tomatoes, melty mozzarella, and topped with a classic tomato bruschetta topping. It’s everything you love about bruschetta without the bread!
Flavor: Juicy, tangy, and full of flavor, this tender chicken is topped with melty cheese and a fresh, garlicky bruschetta topping.
Prep Note: Assemble the tomato mixture ahead and brown the chicken just before baking.
Recommended Tools: A meat thermometer ensures the right temperature every time for perfectly juicy chicken.
Chicken: Boneless, skinless chicken breasts are the best choice for this recipe, but you can also use chicken thighs or frozen chicken cutlets in a pinch. Just adjust the baking time until the chicken reaches a safe internal temperature of 165°F.
Tomatoes: Fresh cherry or grape tomatoes deliver maximum flavor and add visual appeal, but Romas are a good alternative since they have thinner skins and are meatier.
Marinade: Made with pantry basics like Italian seasoning, garlic, balsamic vinegar, and oil, this marinade couldn’t be easier. You could also use a bottle of store-bought Italian dressing if you’re short on time.
Cheese: Fresh slices of mozzarella give this dish its rich and creamy flavor, but shredded mozzarella, feta, or parmesan can be used with or instead of sliced mozzarella.
Favorite Variations!
Make it more Mediterranean and add sliced black or kalamata olives. Try some sliced mushrooms, chopped spinach or kale, or some shredded zucchini to add extra nutrients and pops of color.
Fresh basil is what makes bruschetta so authentic and eye-catching. Keep a few whole leaves out to use as a garnish before serving.
A meat mallet may be needed to thin out the chicken breasts if they are on the larger side.
Chicken can also be grilled while the remaining ingredients simmer on the stovetop. Continue preparing the dish from step 5 onwards.
Thick slices of onions or potatoes can be used as a ‘raft’ for the chicken and make for an instant side dish, too.
Keeping Leftovers Fresh
Store leftover bruschetta chicken in the refrigerator in a covered container for up to 4 days. Reheat in a skillet on the stovetop or in the microwave.
Leftovers can be topped on a bed of greens, tucked into a pita pocket, or a low-carb wrap for a filling workday lunch.
Easy Chicken Dinners
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Bruschetta Chicken
Tender balsamic marinated chicken breasts are baked with garlic, basil, and juicy cherry tomatoes for a delicious meal.
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Total Time 40 minutesminutes
Preheat oven to 400°F.
Combine 3 tablespoons olive oil, balsamic vinegar, and garlic in a small bowl.
Mix ¼ cup of the balsamic mixture with chicken breasts, Italian seasoning, salt, and pepper, and marinate for 15 minutes.
Heat remaining tablespoon olive oil in a medium skillet. Add chicken and brown 2 minutes on each side.
Place marinara sauce in the bottom of a 9×13 pan. Top with browned chicken breasts and cherry tomatoes. Drizzle with remaining balsamic mixture.
Bake 20-25 minutes or until juices run clear and chicken reaches 165°F.
Top with mozzarella and broil 2-3 minutes.
Combine all bruschetta topping ingredients, including cherry tomatoes, garlic, basil, olive oil, and red wine vinegar in a bowl and spoon over chicken. Serve over pasta.
Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals. See more posts by Holly
Garlic is a great reminder that we eat herbs not just for flavour, but for medicine. Pungent in smell and useful in the garden, there are many garlic health benefits for us as well. Here’s how garlic can help you, and a few recipes to harness that pungent power.
When we think of garlic, the word herb doesn’t usually come to mind. It’s somewhere between a vegetable and a spice, something that gives flavour to our food.
In reality, garlic is known in the herbal world as a very powerful antioxidant, anti-inflammatory, antibacterial, and antifungal.
Just think about how we use it in the garden. We use it to repel pests with its pungent aroma, as its strong smell helps to mask the appeal of surrounding plants.
And when you go out and plant the bulbs or harvest the garlic scapes, your hands can quickly smell like garlic for the rest of the day.
This strong aroma works hard in our body as well, as the sulphuric compounds provide a range of health benefits. It’s as powerful for us as it is out in the garden.
Let me show you!
Hardneck, softneck…all garlic has health benefits.
History of Garlic
There are around 1,000 species in the Allium genus, including cultivated garlic, Allium sativum. Originally native to central Asia, it has quickly been used all over the world as an all-around herb.
Garlic has been used medicinally for over 7,000 years, with traces of the plant found in paleolithic caves. Egyptians and Greeks both used it to strengthen the work capacity of their workers and slaves, helping to reduce fatigue.
Of course, we all know it as the thing vampires hate most. And it might not just be the garlic breath! As a flower essence, garlic is known for providing vitality and resistance to adverse energy. Garlic gets rid of that bad juju, vampires included.
I won’t go into the details about how to grow garlic in this post, but you can find all my tips and tricks, including timing, in my garlic growing guide.
Garlic scapes can also be eaten. I make them into a pesto!
Garlic Health Benefits
Garlic is one of the most well-researched medicinal herbs, if its popularity in modern-day cooking isn’t an indicator enough. It’s known to have great effects on the cardiovascular, digestive, and respiratory systems, as well as the liver. Most of that comes from the allicin constituent, the sought-after part of garlic.
Cardiovascular Benefits
The aromatic compounds of garlic can dilate blood vessels, helping to boost circulation and prevent clotting. It’s known for reducing blood pressure, so those with high blood pressure can benefit from including garlic as a daily part of their diet. It’s also known to prevent atherosclerosis, the hardening of arteries.
Digestive Aid
If you’ve had a garlic-heavy meal, you may have noticed how it gets your guts moving and grooving. Garlic brings heat and vitality to the digestive system. It’s incredibly nutritious, providing manganese, selenium, fibre, and Vitamin C and B6, as well as antioxidants.
Garlic works as an ally in fighting the bacterium H. pylori alongside antibiotics, helping to increase antibiotic treatment by over 30%. It’s also been traditionally used to kill worm parasites.
Pickled garlic is a great way to enjoy garlic health benefits. Eat a clove daily!
Liver Benefits
Daily consumption of garlic is proven to lower serum cholesterol levels, and maybe even triglyceride levels. It can even promote HDL, AKA good cholesterol, improving overall liver function.
And if the liver is working well, you can also expect a more stable blood sugar level.
Cold and Flu Aid
Garlic is often used at the beginning stages of a cold or flu to help prevent it from developing worse. It’s known to have a whopping 18 antiviral and antibacterial substances. When used as an immune stimulant, it can help to fight viruses, bacteria, yeast, worms, and fungi.
Garlic is used as an expectorant, removing phlegm. The volatile oils in garlic are excreted through the lungs, aiding with respiratory infections.
Use garlic when you first feel the inkling of a cold or have been around someone who is sick.
How to Use Garlic Medicinally
Like any herb, there are periods of my life where I don’t eat garlic because my immune system is already reactive. I have an autoimmune disorder, so when I stick garlic in there, I can react to it and notice some stomach issues.
In reality, I don’t need garlic as much as other people may. Other times, when I’m feeling run down and in need of some nourishment and strength, I will reach for it. It’s such a powerful herb that I take it gently!
Preparing Garlic
In nature, garlic will release its highly sought-after sulphur compounds and allicin when it is disturbed by wildlife. To release it in your kitchen, you must chop or crush the garlic.
Then, it’s important to let it oxidize for 3-5 minutes before you ingest it. The oxygen helps to activate the compounds.
It’s important to note that heat will stop the process.
Remove skin and crush or chop garlic to get the proper health benefits of garlic.
Fire Cider
Popularized by herbalist Rosemary Gladstar, fire cider has become a tonic that many people rely on daily during the cold and flu season. The tonic is an infused preparation of apple cider vinegar, honey, garlic, onion, ginger, and more. It works as a decongesting tonic as well as a digestion aid.
Garlic honey is one of my favourite ways to harness the power of garlic. I’ve made it for a few years when I thought I needed a boost, and it tastes so delicious. It’s a great staple to have on hand during the winter months.
Like the fire cider, fermented garlic honey works as an immune booster. You can also use it in your cooking, because it’s that tasty, as a sauce or marinade.
Here is a recipe and instructions on how to make fermented honey garlic from Colleen over at Grow Forage Cook Ferment.
All you need is honey and garlic for this recipe!
FAQ About Medicinal Uses of Garlic
What is the 10-minute garlic rule?
This refers to how long you’re supposed to let garlic sit after you chop or crush it to ingest it. In reality, you only need about 3-5 minutes to allow the garlic to oxidize and form the compounds that provide the health benefits.
Who shouldn’t use garlic?
Avoid using garlic if you’re on blood thinners or have a bleeding disorder. It should also be avoided two weeks before and after surgery.
It’s also an immune booster, so those with autoimmune disorders should be cautious about when they choose to ingest garlic.
Always ask your doctor before using any herbs for their medicinal purposes.
What are the side effects of garlic?
Besides bad breath? Garlic can affect the ability to clot blood, since it works to open blood vessels. It’s also a warming food, so it can irritate the digestive system in high doses, causing gas and nausea.
More Garlic Tips and Uses
A city girl who learned to garden and it changed everything. Author, artist, Master Gardener. Better living through plants.
This fresh and flavorful baba ganoush is made with roasted eggplant, tahini, lemon juice, and garlic, then blended until it’s smooth and creamy for the perfect dip or spread.
What is Baba Ganoush?
Similar to chickpea-based hummus, baba ganoush is a creamy Mediterranean and Middle Eastern dip or spread. It’s often served with pita bread, pita chips, crackers, chips, hunks of a sliced baguette, or fresh vegetables.
Flavor: With smoky, earthy flavor and a light, creamy texture, this dip is perfect as a spread or appetizer.
Skill Level: This dip is so easy to make! Just roast, blend, season, and serve.
Freezing: Baba ganoush freezes beautifully and thaws quickly for last-minute gatherings and get-togethers.
Ingredient Tips for Baba Ganoush
Eggplant: Low in calories, high in fiber, and rich in vitamins, eggplant is the perfect foundation for this simple baba ganoush recipe. Look for firm, unblemished eggplants without any bruises or tears. Chinese or Japanese eggplants are the perfect variety for cutting into uniform slices.
Seasonings: Baba ganoush gets its classic flavor from the tahini, lemon juice, garlic, and a hint of red pepper flakes. You can buy or make your own tahini.
Variations: No tahini? Use Greek yogurt, cashew, almond, or sunflower butter instead. Smoked paprika, cumin, or a little Cajun seasoning will also enhance the flavor of homemade baba ganoush.
Garnishes: Sprigs of fresh thyme, rosemary, or basil can all be used. Pomegranate seeds, pumpkin seeds, and toasted walnuts add a pop of color and flavor to this simple recipe.
If using fresh lemon juice, zest some of the peel to use as a garnish.
For the best results, pulse the dip briefly, taking care not to make it too smooth (it will get watery).
For a chunkier texture, try mashing the eggplant by hand instead of blending.
Chill the baba ganoush in the refrigerator for at least 30 minutes before serving to allow the flavors to blend.
Dip, Store, Repeat
Keep leftover baba ganoush in an airtight container in the refrigerator for up to 3 days. Stir and add a little fresh lemon juice to bring the flavor up again before serving. Freeze portions in zippered bags for up to one month and thaw in the refrigerator (it will be a bit watery).
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Baba Ganoush Recipe
Baked eggplant, tahini, and garlic come together for an easy baba ganoush recipe. It’s perfect with pita, crackers, or veggies.
Prep Time 10 minutesminutes
Cook Time 45 minutesminutes
Cool Time 20 minutesminutes
Total Time 1 hourhour15 minutesminutes
Preheat oven to 400°F.
Poke eggplant with a fork and bake directly on the rack until tender, about 45-50 minutes.
Cool and peel the eggplant.
In a food processor or blender, place eggplant, tahini, lemon juice, and garlic. Process until smooth.
Stir in parsley & salt. Top with olive oil and red pepper flakes.
Baba Ganoush can be stored in the refrigerator for up to 3 days. Freeze for up to 3 months. For the best texture, thaw in the refrigerator overnight and stir before serving.
If there’s one ingredient that’s universally used in kitchens everywhere, it’s garlic! Why not start growing your own right at home? Growing garlic is simple, and while it takes a bit of time, the results are well worth it. Here’s how to grow a garlic plant from a bulb both outside and indoors, with no vampires slaying necessary.
It’s not quite Halloween, but now’s the perfect time to think about naturally vampire-proofing your garden…with garlic! Planting garlic around the perimeter will protect your veggie beds from getting trampled by nighttime intruders who vant to suck your bloooood. Follow along to learn how to grow garlic out in the garden and even indoors.
This post will cover…
I grew Italian Soft Neck, Persian Star, and Yugoslavian Certified Organic garlic from West Coast Seeds.
When to Plant Garlic
In all seriousness, it’s a good reminder to plant garlic when you start thinking about Halloween. At least, that’s the case here in Vancouver where the best month to plant garlic occurs between mid-October and mid-November.
If you live elsewhere, a good rule of thumb is that garlic should be planted between three and six weeks before the ground freezes. This ensures that there is enough time for the roots to develop. The moisture and cold of the soil will wake the bulb from dormancy and start this process.
After that, growth is slow and a thick skin (figuratively) is necessary to make it through the winter. Next spring, the leaves will sprout and grow until harvest time next summer. Garlic can soon be a part of your summer harvest. You’ll be cooking with garlic scapes before you know it.
How to Plant Garlic from a Clove
Yes, all you need is one little clove to get started! Here’s how you can start your garlic plant using a clove or split a whole bulb for multiple plants.
Choose Your Bulbs
When planting garlic in your garden, it’s best to use heads grown specifically for planting. Unfortunately, garlic bulbs purchased from the grocery store can carry disease or be treated with chemicals. Both of these can be difficult to remove from your soil once planted.
Instead, buy the heads from a reliable source like a seed company or farmer’s market vendor that you trust. I also do this when saving heirloom tomato seeds.
I grew Italian Soft Neck, Persian Star, and Yugoslavian Certified Organic garlic from West Coast Seeds.
You can also use garlic purchased locally from a farmer’s market.
Site Selection
Garlic plants like a sunny location and need only enough room for the bulbs to reach full size. Space plants around 6” apart, and they should have enough room. Space them a bit farther apart for large bulbs and closer together for smaller ones.
Garlic is perfectly situated when planted at the back of a border or vegetable garden. When selecting a location, keep in mind that the bulbs won’t be fully matured and ready for harvest until summer.
Soil Preparation
Get the soil ready for planting by mixing in some yummy compost, then covering it with a layer of good quality topsoil. Garlic plants will do well in loose, nutrient-rich soil with good drainage. I mixed in my own compost and topped it off with some fresh soil.
I mix in my homemade compost, but you can also purchase compost to mix in.
Planting Garlic
Break apart your garlic head into cloves just before planting. This ensures that the nodes at the bottom don’t dry out and can set roots quickly.
Each glove will turn into its own garlic plant.
Each clove will have a pointy end where the stem and leaves will grow from and a wider, flat part on the bottom. This bottom part is where the roots will form.
Plant the garlic so the pointy end faces up.
Dig a hole and plant the clove tip-side up so that the tip is2”below the surface.
Garlic should be planted 2 inches deep.
Cover with soil and mulch to conserve moisture and nutrients over winter. A good mulch for the winter is a layer of leaves covered by a layer of cardboard. Just don’t forget to remove the cardboard in early spring so the leaves and stems can grow up through the soil.
This is how closely I planted my garlic.
After planting, I covered my garlic with a layer of leaf mulch and cardboard.
When to Harvest Garlic
Garlic plants take around 7-8 months to grow, so they are ready to harvest in the summer after a fall planting.
You know the garlic is ready when the greens on top begin to brown, and the flower stem feels soft. Stop watering the garlic for about a week until the soil has dried out, making it easy to remove your garlic.
To make sure your garlic stores well, you will want to cure it. To do so, hang it in a cool and well-ventilated location for a couple of weeks. You’ll know it is finished curing when the plant is completely dry to the touch and has that outer papery layer on the bulb.
Keep some of the largest bulbs to replant in the garden for the fall for an endless supply of garlic. Alternatively, you can also grow your garlic as a perennial. Leave the bulb in the ground for a few years rather than harvesting it. After 2-3 years, you will see a patch of garlic shoots.
Eventually, they will progress into garlic scapes. You can also divide the plant and then harvest the bulbs just like I just talked about!
How to Grow Garlic Indoors
If you don’t have access to a garden or don’t want to wait until next summer to enjoy your garlic, you can learn how to grow garlic in pots. In this case, you can grow garlic greens, and you may even get some bulbs, too.
If you want to grow bulbs, you will need to refrigerate the garlic for at least 40 days to give them that cold burst. You can skip this step if you’re just looking for greens.
To grow your garlic plant, you will need to break up the cloves just like you would for the garden. The biggest clove will give you the best plant!
Since it has shallow roots, you only need a pot anywhere from 6-12” deep. Make sure to choose one that has drainage holes! Use an indoor potting mix and plant with the pointy side up 2” under the surface.
You can use a liquid fertilizer to help speed up the process, applying it every two weeks. Place the garlic in a sunny spot in the house where it can get full sun if possible. Avoid overwatering as it can rot the bulbs.
After a week, you will see the shoots emerge. 2-3 weeks later, the leaves will be ready to harvest. If you want to grow bulbs, leave the leaves to help produce energy for the growing bulbs. The bulb will take a few months to grow, ready when around half of the leaves have turned brown.
How to Grow Garlic in Water
How easy is it to just plunk some garlic in water and call it a day? If you have garlic greens in mind, you don’t even need to plant your garlic cloves. Softneck garlic is the easiest for growing garlic greens, including Korean Red, German Red, Spanish Roja, and Duganski.
To sprout your clove, wrap it in a damp paper towel and place it in a warm spot. After about two days, it should sprout. Move the clove to a clear container and let it sit with the shoot upwards. A shot glass is an ideal size for a single clove. Fill the glass with water so that it covers a little less than half of the clove.
Once again, place it on a sunny window sill and replenish the water as needed. After about a week, you can begin to harvest the greens when they are 4-7 inches tall. Snip off the top third for the best taste. Enjoy your garlic greens just as you would green onions, with a slight garlic taste.
Frequently Asked Questions About Garlic Plants
When do you plant garlic?
Garlic is typically planted between mid-October and mid-November. When I see the Halloween decorations go up, I know it’s time to start planting garlic.
Depending on where you live, this timing can change. Ideally, it needs to be planted 3-6 weeks before the ground freezes. This allows the bulb to develop roots before winter strikes.
Can you plant garlic in the spring?
Garlic takes 7-8 months to grow. This is why planting in the fall is ideal for harvesting in the summer. However, you can plant it in the spring as long as you get it in the ground as soon as possible. Garlic planted in the spring won’t get as big as those planted in the fall since it doesn’t have that early jump start. The harvest will be ready in late summer to early fall.
More About Garlic
Next summer, your garlic will be in full swing and ready to be harvested. You can first cut the scapes and use them in recipes, then harvest the bulbs and dry them. Bookmark these posts in the meantime:
A city girl who learned to garden and it changed everything. Author, artist, Master Gardener. Better living through plants.
“Clearly, in spite of the widely held ‘belief’ in the health benefits of M. oleifera [moringa], the interest of the international biomedical community in the medicinal potential of this plant has been rather tepid.” In fact, it has been “spectacularly hesitant in exploring its nutritional and medicinal potential. This lukewarm attitude is curious, as other ‘superfoods’ such as garlic and green tea have enjoyed better reception,” but those have more scientific support. There are thousands of human studies on garlic and more than ten thousand on green tea, but only a few hundred on moringa.
The most promising appears to be moringa’s effects on blood sugar control. Below and at 0:55 in my video The Efficacy and Side Effects of Moringa Leaf Powder, you can see the blood sugar spikes after study participants ate about five control cookies each (top line labeled “a”), compared with cookies containing about two teaspoons of moringa leaf powder into the batter (bottom line labeled “b”). Even with the same amount of sugar and carbohydrates as the control cookies, the moringa-containing cookies resulted in a dampening of the surge in blood sugar.
Researchers found that drinking just one or two cups of moringa leaf tea before a sugar challenge “suppressed the elevation in blood glucose [sugar] in all cases compared to controls that did not receive the tea initially” and instead drank plain water. As you can see here and at 1:16 in my video, drinking moringa tea with sugar dampened blood sugar spikes after 30 minutes of consumption of the same amount of sugar without moringa tea. It’s no wonder that moringa is used in traditional medicine practice for diabetes, but we don’t really know if it can help until we put it to the test. People with diabetes were given about three-quarters of a teaspoon of moringa leaf powder every day for 12 weeks and had significant improvements in measures of inflammation and long-term blood sugar control. The researchers called it a “quasi-experimental study” because there was no control group. They just took measurements before and after the study participants took moringa powder, and we know that simply being in a dietary study can lead some to eat more healthfully, whether consciously or unconsciously, so we don’t know what effect the moringa itself had. However, even in a moringa study with a control group, it’s not clear if the participants were randomly allocated. The researchers didn’t even specify how much moringa people were given—just that they took “two tablets daily with one tablet each after breakfast and dinner,” but what does “one tablet” mean? There was no significant improvement in this study, but perhaps the participants weren’t given enough moringa. Another study used a tablespoon a day and not only saw a significant drop in fasting blood sugars, but a significant drop in LDL cholesterol as well, as seen below and at 2:27 in my video.
Two teaspoons of moringa a day didn’t seem to help, but what about a third, making it a whole tablespoon? Apparently not, since, finally, a randomized, placebo-controlled study using one tablespoon of moringa a day failed to show any benefit on blood sugar control in people with type 2 diabetes.
So, we’re left with a couple of studies showing potential, but most failing to show benefit. Why not just give moringa a try to see for yourself? That’s a legitimate course of action in the face of conflicting data when we’re talking about safe, simple, side–effect–free solutions, but is moringa safe? Probably not during pregnancy, as “about 80% of women folk” in some areas of the world use it to abort pregnancies, and its effectiveness for that purpose has been confirmed (at least in rats), though breastfeeding women may get a boost of about half a cup in milk production based on six randomized, blinded, placebo-controlled clinical trials.
Just because moringa has “long been used in traditional medicine” does not in any way prove that the plant is safe to consume. A lot of horribly toxic substances, like mercury and lead, have been used in traditional medical systems the world over, but at least “no major harmful effects of M. oleifera [moringa]…have been reported by the scientific community.” More accurately, “no adverse effects were reported in any of the human studies that have been conducted to date.” In other words, no harmful effects had been reported until now.
Stevens-Johnson syndrome (SJS) is probably the most dreaded drug side effect, “a rare but potentially fatal condition characterized by…epidermal detachment and mucous membrane erosions.” In other words, your skin may fall off. Fourteen hours after consuming moringa, a man broke out in a rash. The same thing had happened three months earlier, the last time he had eaten moringa, causing him to suffer “extensive mucocutaneous lesions with blister formation over face, mouth, chest, abdomen, and genitalia.” “This case report suggests that consumption of Moringa leaf is better avoided by individuals who are at risk of developing SJS.” Although it can happen to anyone, HIV is a risk factor.
My take on moringa is that the evidence of benefit isn’t compelling enough to justify shopping online for something special when you can get healthy vegetables in your local market, like broccoli, which has yet to be implicated in any genital blistering.
Slow cooker short ribs are melt-in-your-mouth tender and incredibly easy to make.
In this recipe, short ribs slow cook in a beefy red wine sauce with onions, carrots, celery, and aromatic herbs and spices.
It’s a hearty dish that is so easy it practically cooks itself—set it and forget it.
A slow cooker ensures that the meat is fall off the bone tender.
This recipe includes steps for making a deliciously rich and savory sauce from the cooking liquid that can be seasoned to match the menu.
What You Need For Slow Cooker Short Ribs
Short Ribs: Use either English-style beef short ribs. They are square and are sold in single pieces. Frozen ribs should be thawed first so they can be seared, for an extra boos of flavor.
Vegetables: Onions, carrots, and celery are the main components of a “mirepoix,” which infuses flavor into all kinds of proteins. You can add diced potatoes, sweet potatoes, or mushrooms as well.
Seasonings: The earthy flavors of dried herbs add depth of flavor to slow cooker short ribs! Make a shortcut Italian seasoning blend from scratch or spice your ribs up with a Cajun blend.
How to Make Short Ribs in a Slow Cooker
A crockpot makes short ribs so easy; they practically cook themselves.
In a skillet, brown the ribs and soften the onions.
Transfer ribs and onions to a slow cooker with the rest of the ingredients (recipe below).
Cook on low for 7-8 hours, then remove ribs and veggies.
Skim the fat off the drippings into a saucepan and make gravy.
Serve Slow Cooker Ribs With …
We love short ribs with mashed potatoes, egg noodles, or creamy polenta.
Tips for Tender Short Ribs
Searing the meat adds another layer of flavor.
Low and slow is the best way to ensure the ribs are tender. Avoid opening the lid as it will leat out heat and add to the cooking time.
Ribs have a lot of fat, so skim the drippings before making gravy or use a gravy separator.
I thicken the gravy with a cornstarch slurry, but you can also use a roux (flour and fat) if you’d prefer. Follow the ratios in my gravy recipe.
Storing Leftover Short Ribs
Keep leftover short ribs in an airtight container in the refrigerator for up to 4 days or freeze leftovers for up to 4 months.
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Slow Cooker Short Ribs
Beef ribs are slow-cooked in red wine with vegetables and herbs and served with a rich gravy from the drippings.
Prep Time 20 minutesminutes
Cook Time 7 hourshours
Total Time 7 hourshours20 minutesminutes
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Season the short ribs with salt and pepper.
Heat the oil over medium-high heat in a large skillet and add the ribs, in batches if needed, browning for 3 to 4 minutes per side. Transfer to the bottom of a 6-quart slow cooker.
Reduce the heat to medium and add the onions to the skillet. Cook for 3 to 4 minutes or until they begin to soften. Add them to the slow cooker along with the beef stock, wine, carrots, celery, garlic, soy sauce, tomato paste, rosemary, thyme, and bay leaves.
Cook on low for 7 to 8 hours.
Once cooked, transfer the ribs and vegetables to a bowl and cover with foil to keep warm. Strain the drippings left in the crock pot.
Skim any excess fat off the top of the drippings and pour the drippings into a medium saucepan. Bring to a boil and let simmer for 5 to 10 minutes or until slightly reduced.
Mix 2 ½ tablespoons of cornstarch with 2 ½ tablespoons of water. Drizzle the cornstarch into the simmering drippings while whisking until thickened. You may not need all of the cornstarch. Taste and season with salt and pepper if needed.
Serve the ribs and vegetables with gravy.
Beef stock makes the best gravy. If using beef broth, add a bouillon cube.
I recommend cooking short ribs on low for tender ribs. If the ribs are tough, they likely need more time.
Short ribs will produce a lot of fat so be sure to skim the drippings. I use this gravy separator to make it easy.
Fresh herbs, such as chopped rosemary, can be added to the broth when simmering for gravy if desired.
Garlic bread is on repeat in our house—it goes with everything from lasagna to a juicy steak dinner.
This garlic bread recipe starts with a French loaf topped with a buttery spread of garlic and herbs. It’s baked until golden and crispy.
Prepare garlic bread just before serving or well ahead of time.
Garlic bread is a favorite for everyone—skip the foil wrapped loaves at the grocery store and prep your own at home!
Homemade tastes better than store-bought, and it’s easy to make!
Add a little or a lot of garlic, the choice is yours!
You can make sure you get that delicious garlic butterall the way to the edges—very important!
Prep ahead in batches and freeze for easy meals or double up on the flavorful garlic butter mixture for quick sides when you need it.
What You’ll Need for Garlic Bread
Bread: My first choice is a loaf of French bread, but you can use any baguette or crusty bread, or even ciabatta rolls, leftover hot dog buns, or hamburger buns.
Butter: I use salted butter; if using unsalted butter, add salt to the butter. Adding oil to the butter adds another layer of flavor and helps make it easy to spread.
Garlic: Fresh is best if you have it. See the recipe notes to replace it with garlic powder.
Herbs: I add parsley because I always have it on hand, and it looks nice. You can skip it if you don’t have any.
Feeling Cheesy? Sprinkle with a bit of Parmesan cheese if you’d like. You can also use finely shredded mozzarella cheese to create cheesy garlic bread. Perfect for sopping up sauce in the bottom of your spaghetti bowl!
Feeling Fancy?If time allows, homemade French bread, sourdough, or baguettes make delicious garlic bread!
How to Make Garlic Bread
Buttery, garlicky, perfection—soft inside and a little toasty on the edges.
Mix the garlic butter ingredients (recipe below).
Cut the bread in half lengthwise using a serrated knife and spread each side the butter mixture.
Sprinkle parmesan cheese on both sides if you’d like. This is optional but adds a little crispy, cheesy goodness to it. Bake until toasty.
How to Make Garlic Bread Soft or Crispy
Kind of like baked potatoes, I most often cook this homemade garlic bread without wrapping it in foil as I prefer it to be toasted on the edges and lightly browned.
For a softer garlic bread, after spreading the butter, place the two halves back together and wrap the bread in foil. Bake for 15 to 20 minutes or until heated through.
As with most garlic bread recipes, this bread can also be grilled to serve alongside any pasta recipe, a bowl of soup, or meatloaf.
How to Prepare Ahead and Freeze
Great news—this easy homemade garlic bread recipe can be prepared ahead of time.
To prepare ahead: Prepare the bread as directed and wrap in plastic wrap. Store in the fridge for up to 2 days before baking.
To Freeze: Prepare the bread as directed and wrap in aluminum foil. Store in the freezer for up to 4 months.
To bake from frozen: Thaw in the fridge overnight and bake as directed. To bake directly from frozen, leave the bread wrapped in foil and bake at 350°F for 28 to 32 minutes or until heated through and the butter is melted.
Love Garlic Bread? You’ll Love these, Too!
Did your family love this homemade Garlic Bread? Leave us a rating and a comment below.
Buttery, garlicky, perfection—soft inside and a little toasty on the edges.
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
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Preheat oven to 400°F.
In a small bowl, combine butter, olive oil, garlic, and parsley until well mixed.
Using a serrated knife, cut the bread in half lengthwise.
Spread the cut sides of the bread with the garlic butter mixture. Sprinkle with cheese if using. Place the halves, cut side up, on a rimmed baking sheet.
Bake for 8 to 10 minutes or until golden and toasted. Cut into slices and enjoy.
Use a knife to finely mince the garlic, or use a garlic press.
Garlic powder: Fresh garlic can be replaced with 1 ½ teaspoons garlic powder.
To prepare ahead: Prepare the bread as directed and wrap in plastic wrap. Store in the fridge for up to 2 days before baking.
To Freeze: Prepare the bread as directed and wrap in aluminum foil. Store in the freezer for up to 4 months.
To bake from frozen: Thaw in the fridge overnight and bake as directed. To bake directly from frozen, leave the bread wrapped in foil and bake at 350°F for 28 to 32 minutes or until heated through and the butter is melted.
Course Appetizer, Beef, Party Food, Snack
Cuisine American
People with diabetes were
