Different Ways To Store And Use Your Leftover Roasted Garlic!

I've made two posts about roasted garlic now, one that teaches you how to make it, and another that incorporates into a wonderfully easy weeknight pasta.

So let's say you got a little over zealous with the amount of garlic you roasted, or you follow a recipe that calls for 3 heads of garlic and you realize you don't actually want your breath to kill nearby plants (but I'm sure if your a garlic lover like me, smelling like garlic is worth it). Well, keep on reading to find out how to different ways to store your garlic for later, or if your having people over, 5 different and simple recipes that use up your leftovers!

Storing Roasted Garlic:

Refrigerator:

• once your garlic as cooled, remove the papery skin, store in an airtight container (I like to use glass!) and I do not store my garlic in oil, just by itself will do. It usually lasts about 1 1/2-2 weeks!

• WARNING: Some sites say to store your garlic in olive oil at room temp, BUT its important to note that there is a possibility for the garlic to develop botulism, a type of food poisoning that can be FATAL. Storing garlic in oil can be done, but I would suggest to use it within 2 days to avoid any exposure. So if you plan on making the garlic olive oil recipe below, I strongly advise making it to use that day or refrigerate to use for the next day.

Freezer:

• If you want your garlic to last longer, putting it in the freezer is key! Once the papery skin is removed and cooled, smash the garlic and separate it into an ice cube tray. When completely frozen, you can leave them in the tray or remove them and place the cubes into a freezer safe bag. When ready to use, its just a matter of popping out an ice cube, melting it down, and cook away!

Now that we know how to store it, let's make some food!

Recipes:

Recipe 1: Roasted Garlic and Lemon Vinaigrette

Ingredients:

• 1/4 cup lemon juice (plus more to taste)

• 3 cloves roasted garlic paste

• 1 tsp whole grain dijon mustard

• drizzle of maple syrup

• 1/3 cup olive oil (a lemon infused olive oil or garlic olive oil also works really well if you have time to make or buy some!)

• Freshly ground black pepper

• 1/4 tsp salt, (plus more to taste)

• fresh or dried dill or thyme (the dill really compliments the citrus flavors, but thyme is a great substitute!)

Directions:

• Simply combine the ingredients in a jar, tightly close the lid, and shake until combined!

Recipe 2: Roast Garlic Dip

Ingredients:

• 2 garlic heads

• 1/2 tbsp olive oil

• 1/2 cup sour cream

• 1/4 cup mayo

• Fresh or dried herbs: parsley, dill, and chives

• 1/2 tbsp red wine vinegar

• Freshly ground black pepper & salt (to taste)

• Fresh lemon zest for garnish

• Fresh veggies or chips to serve

Directions:

• In a bowl , mix all ingredients until incorporated. Add a drizzle of olive oil on top and some extra chives for garnish!

Recipe 3: Roasted Garlic Herb Butter

Ingredients:

• 1 stick softened salted butter

• 1 head garlic

• freshly ground black pepper

• fresh or dried herbs: parsley, thyme, oregano

• pinch of salt

Directions:

• Simply mix the butter, garlic, herbs, and seasonings, store in an airtight container in the refrigerator, and use for a variety of meals!: grilled cheese, spread on steak, spread on potatoes, cook some eggs in it, the possibilities are endless!

Recipe 4: Simple Roasted Garlic Buttermilk Chicken Thighs

Ingredients:

• 4 bone in, skin on chicken thighs

• 1 tbsp salted butter (cut into 4 pads for each chicken)

• 2 tbsp olive oi

• 1 head roasted garlic, smashed

• 2 cups buttermilk (optional)

• 4 tsp Chicken Seasoning Mix: 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp paprika, salt and freshly ground black pepper, fresh or dried thyme and oregano

Directions:

• Place chicken thighs into a bowl and pat dry

• Add buttermilk, half of smashed garlic and chicken seasoning, mixing until chicken is completely covered

• Let sit in fridge for 30 minutes-1 hr, over overnight

• Preheat oven to 425 degrees

• Take out chicken and let rest for 30 minutes at room temp to promote even cooking. Lightly pat each chicken with a paper towel and rub the rest of the garlic on the chicken, making sure to get underneath the skin of the chicken.

• Place the chicken on a baking sheet skin side up, and put each pad of butter onto the chicken before putting in the oven for 35-40 minutes. Chicken should read at least 165 degrees (I like my thighs to be at least 180 before I take them out), skin should be golden brown, and juices running clear.

• Take out of oven and let cool for 5-10 minutes before serving with your favorite side dishes!

Recipe 5: Roasted Lemon and Garlic Olive Oil

Ingredients:

• 2 cups olive oil

• fresh sprigs of thyme

• zest of 1 lemon

• 4 garlic heads

Directions:

• Preheat oven to 400 degrees

• Place all the ingredients into a baking dish and cover with foil to cook for 45 minutes

• Once garlic is done, pour oil through mesh strainer, and let cool.

• Once cooled, place in a air tight jar, refrigerate and use within 2 days!

I hope these recipes and tips give you guys some inspiration for your next meal!

Leave a comment below if you can think of anymore recipes that could with a little roasted garlic remix!