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Creamy and smooth with the tang of Asiago and the sweet taste of roasted garlic, this sauce is great on chicken or pasta!
To roast garlic:
Set oven to 325 degrees.
Peel the outer layers of the garlic clove away, leaving enough layers to hold the cloves together.
Cut 1/4 to 1/2 inch off of the top of the garlic head to reveal individual cloves.
Set the cloves on a square of foil, and drizzle with 1 teaspoon olive oil.
Sprinkle with salt and pepper.
Fold foil up around garlic, enclosing completely.
Put foil packets in a shallow baking dish, and bake for 40-50 minutes. The garlic is done when a fork pierces them easily.
Allow to cool, and then squeeze the cloves out of the skin. Mash them slightly before adding to the sauce.
Put all of the ingredients in a saucepan, and heat on medium until melted and combined. Stir frequently to make a smooth sauce.
Even 87 year old Grandmas have tricks up their sleeve! After trying this jam for the first time and loving the “fresh” strawberry taste and perfect hint of rhubarb, I was in for a big surprise when she let me in on her secret ingredient!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!