Monday, December 31, 2012

The perfect recipe to end the year with!

Its almost the end of 2012 and what better way to end it off with a perfect last year! This dish will go perfect with a good glass of wine to get you nice and relaxed for that big countdown.  Another nice thing about this dish is that it only takes 20 minutes to fully prepare.  There is also much freedom with dish and you can alter it the way you please.  Uncork a nice merlot and whip this dish up to make it a perfect night into the New Year.  Happy New Year everyone! Enjoy!

Angel Hair Pomodoro


Preparation Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes




1 jar Antonello Pasta Sauce  

1 Tablespoon Salt 

1 lb De Cecco Angel Hair Pasta, dried 

1 cup BelGioioso Mozzarella Cheese, diced  

1 bunch Fresh Basil, chopped  

2 Tablespoon 
Colavita Extra Virgin Olive Oil (or any virgin olive oil of your choice; I like to pair it with Garlic Survival Garlic Oil to give it a nice garlic taste)  

I also like to add one pound of meat but that is up to you.  It goes great with some chicken!


1) Bring 4 quarts of water to boil then add salt and olive oil.

2) Place pasta in boiling water, stirring frequently for 4-6 minutes.

3) Heat Sauce in pan or microwave.

4) Once pasta is cooked, drain well and toss with Antonello Salsa di Pomodoro, mozzarella and fresh basil

Wednesday, December 26, 2012

Perfect with just about anything!

If you are a huge on grilling and cooking meats, you have to check out Garlic Survival's Garlic Infused Chipotle Oil.  I use it just about every time I cook anything that involves meat; it adds a whole different and unique taste to any dish you prepare.  The chipotle in the oil is noticeable, but not overwhelming.  It has the perfect balance of spice and taste and it also hits home with the garlic flavors. One of my personal favorites from Garlic Survival and it will be yours too!  The smokey flavor from the oil also goes great when you pan fry some vegetables and mix it in with rice or any side dish of your choice.

Also, if you are a bread and olive oil kind of person, you must try Garlic Survival's Chipotle Oil.  I even drizzle some of this chipotle oil over my pizza and garlic bread.  There are some recipes located on our website if you are curious in the ways you can use this oil; just click here to view them all!  Enjoy
The Garlic Survival Co. Chiptole Garlic Infused Oil |
Add this to just about anything to add a nice unique kick!

Thursday, December 20, 2012

Hey Guys,
Check out our Garlic Survival Tomatillo Salsa.  It is currently our best seller online and there is a good reason why.  Turn any plain dish into something new, delicious and healthy with the Garlic Survival Tomatillo Salsa.  Personally, I love it on chicken and beef but I have also seen it used on seafood and pork.  Garlic Survival's Tomatillo Salsa will be a hit with your friends and family will add that extra kick you need in your dish! Its the perfect blend of spice and flavor so its not too overwhelming and not too weak.  Im not a huge fan of spicy foods, but this salsa has the perfect balance! Click here to be directed to the Garlic Survival Tomatillo Salsa product page!

Here are the nutritional facts on the Tomatillo Salsa

Just had this salsa with some chicken breasts last night...amazing! Such a perfect blend of spice and flavor and the garlic is a nice addition. If you marinate the chicken in the salsa 20-30 minutes prior to throwing it in the oven, the chicken comes out so moist and juicy.  Seriously one of my favorite dishes to make at home and its so easy.  Definitely recommend anyone who likes tomatillo salsa, or chicken in matter of fact, to try this out.  Enjoy!

Monday, December 17, 2012

Now on Squidoo!

Hey guys,
We just started our own squidoo page which we will be daily updating.  Be sure to check it out to find deals and coupons that are exclusively online. Also, if there is a product that you really want to try out, we can try to make our next promotion on that specific item.  Just leave a comment either on our blog and squidoo page and we will get back to you as soon as possible.  Check out our new page here


Tuesday, December 11, 2012

Try out this new recipe!

Yesterday we just created a new recipe for one of our most popular products, Garlic Survival's Tomatillo Salsa.  If you are a fan of green salsas, this product/recipe is a must! Very filling and delicious, this Pork Stew in Tomatillo Salsa will be a homerun during any meal.  Enjoy

Pork Stew in Tomatillo Salsa

Prep Time: 25 minutes

Cook Time: 1 hour 25 minutes

Total Time: 1 hour 50 minutes

Yield: 6 servings


1 jar Garlic Survival Tomatillo Salsa

  • 1/2 cup all-purpose flour

  • 1 teaspoon salt

  • 1 tablespoon ground black pepper

  • 1/2 teaspoon ground cumin

  • 1 (3 pound) boneless pork shoulder roast, trimmed of excess fat and cut into 1-inch cubes

  • 2 tablespoons olive oil, or more if needed

  • 1 large onion, chopped

  • 1 pinch salt, or to taste(optional)

  • 2 tablespoons sour cream, divided


    1. 1) Stir together the flour, 1 teaspoon salt, pepper, and cumin in a large bowl. Place the cubed pork into the mixture, and stir well to coat the meat with the seasonings.

    2. 2) Heat the olive oil in a large, heavy pan or Dutch oven over medium-high heat until the oil shimmers. Working in batches if necessary, place the meat into the hot pan in a single layer. Pan-fry the pork until brown on all sides, about 15 minutes. Remove the pork to a bowl, and cover to keep warm.

    3. 3) Cook and stir the onion in the hot pan over medium heat, adding more olive oil if necessary, until the onion is translucent and beginning to brown, about 7 minutes. Return the meat to the pan and stir in 1 jar Garlic Survival Tomatillo Salsa. Check seasoning and add 1 pinch of salt to taste, if needed. Cover and simmer over low heat, stirring occasionally, until the meat is tender, about 1 hour. Skim excess fat off the stew before serving in bowls, garnished with a dollop of sour cream and a cilantro sprig on each bowl.


Thursday, November 29, 2012

Perfect for the upcoming holidays

GMB Specialty Foods is currently having a special on the Fudge Fatale Duo Pack! Perfect as a gift to your friends or even to yourself (we all deserve something nice once in a while).  You can also take an additional 10% if you enter HolidayCheer at checkout.  You can check out some unique recipes for the Fudge Fatale line here.  Also, if you want to include a customized note with your gift pack, make sure you leave what you want written in the "comments" box at checkout.  Enjoy and happy holidays!

Tuesday, November 27, 2012

Try out this recipe tonight!

There's nothing better to go along with these holidays like new, exciting dinners with the family! Garlic Survival's newest recipe, Roasted Rack of Lamb, will surely leave you wanting more.  Using Garlic Survival's Garlic Infused Olive Oil along with some fresh crushed garlic will satisfy any garlic lover's needs.  Enjoy! 

 Roasted Rack of Lamb


Prep Time: 20 Minutes

Cook Time: 20 Minutes

Total Time: 40 Minutes





  1. 1. Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.

  2. 2. In a large bowl, combine bread crumbs, Garlic Survival Crushed Garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons Garlic Survival Garlic Infused Oil to moisten mixture. Set aside.

  3. 3. Season the rack all over with salt and pepper. Heat 2 tablespoons Garlic Survival Garlic Infused Oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.

  4. 4. Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.

    Also for the holidays, use the code: Yournextpurchase at checkout to get 10% off your entire order! 

Tuesday, November 20, 2012

Great Salad for Thanksgiving

Here is a great idea for a salad for that perfect Thanksgiving dinner.  Make sure you check out the specials section also; there are some great marinades that will add that extra something to Thanksgiving.  Also, here is a nice little discount you can use on your next purchase that will be applied when you check out.
Code: Yournextpurchase

  1. Grilled Chicken Salad with Tarragon Dressing



  • 1 cup Edelweiss Tarragon Dressing
  • 2 large juicy tomatoes, sliced
  • 1 lb. grilled chicken breasts, sliced
  • 9 oz. fresh watercress, rinsed and dried
  • 1/2 cup bean sprouts, soaked for 20 minutes in cold water, then drained well and patted dry
  • several leaves of parsley or cilantro


  1. 1) Slice chicken beasts in 1/4 width strips.

  2. 2) Grill chicken strips.

  3. 3) Assemble salad, divide the tomato slices among 4-6 individual plates.

  4. 4) Toss the grilled chicken, watercress, bean sprouts and parsley or cilantro leaves together.

  5. 5) Divide the salad ingredients among the plates.

  6. 6) Adjust the seasoning in the dressing, if necessary. Spoon the dressing over each salad and serve.

  7. .

Thursday, November 15, 2012

Great Idea for all that leftover turkey from Thanksgiving

Hey there! Thanksgiving is just around the corner and you know what that means, great food with plenty of leftovers! I don't know about you, but sometimes leftovers are just repetitive and boring.  Here is a great idea to turn those bland leftovers into something new and delicious.

 Turkey Sandwiches With Cranberry Mustard

 Prep Time: 15 Minutes
Cook Time: 2 Minutes

Total Time: 17 Minutes




  • 1 loaf French bread

  • 4 tablespoons margarine

  • 8 ounces sliced deli turkey meat

  • 8 slices provolone cheese

  • 8 slices precooked bacon



  1. 1. Preheat the oven broiler.

  2. 2. Cut the bread into four pieces, and split lengthwise almost all the way through for four sandwiches. Spread margarine on the inside of each piece. Place on a baking sheet, cut side up.

  3. 3. Toast bread under preheated broiler until lightly browned, 1 to 2 minutes. Remove pan from the oven.

  4. 4. Layer 4 pieces of bread with 2 slices each of the turkey, cheese, and bacon. Remove the remaining 4 slices of bread from the baking sheet and reserve for sandwich tops. Cool bread slightly, and spread mayonnaise onto the cut side of each of the 4 top slices.

  5. 5. Place the bread with turkey and cheese under the broiler just until the cheese melts, about 1 minute. Remove from the broiler, and spread 1 tablespoon Norman Bishop Cranberry Mustard over each sandwich. Layer with the tomatoes and lettuce. Place a top bread slice over each half, and serve.

Wednesday, October 31, 2012

Follow us on Twitter!

We created our new Twitter account where we will be posting constant updates regarding our products, website, and other special promotions.  Be the first to take advantage of any special promotions that we run and some last minute updates that may correlate with current events!  Make sure you follow us so you don't miss out on all these awesome updates! Thanks and Enjoy!


GMB Specialty Foods Banner

Thursday, October 25, 2012

New Specials!

Check out the new specials just listed on the website.  One of my personal favorites just went on sale- Garlic Survival Creamy Roasted Garlic Dressing.  It is rich in flavor and you can really taste the garlic and is a great salad dressing. 

Check out the rest of the specials here and enjoy

Friday, October 5, 2012

Featured Recipe of the Month!

With Halloween right around the corner, we decided to create some recipes that go along with the spirit and will be a hit at family dinners.  Throughout October, we will be creating unique recipes everyday on our website and blog that you will definitely want to try out.  Today's recipe is Spooky Fudge Fatale Caramel Apples.  It is nice and easy recipe that is also fun to make! Enjoy.

Spooky Fudge Fatale Caramel Apples



Prep Time: 30 minutes

Total Time: 1 hour 30 minutes 

Yield: 8 Servings




  • 1 package (11-1/2 ounces) milk chocolate chips

  •  2 tablespoons shortening

  • 1 package (14 ounces) vibrant green Wilton candy melts

  • 1 package (14 ounces) white Wilton candy melts

  • 2 jars Fudge Fatale Caramel Sauce

  • 8 large tart apples, room temperature

  • 8 lollipop sticks

  • Assorted candies such as jimmies, M&M’s and Reese’s Pieces



1) In a microwave-safe bowl, melt chocolate chips and shortening; stir until smooth and set aside. In another microwave-safe bowl,microwave melt the green candy melts. Repeat with white candy melts.

2) In another microwave-safe bowl, microwave the two Fudge Fatale Caramel jars, uncovered, on high for 1 minute; stir. Heat 30-45seconds longer or until caramels are melted; stir until smooth.

3) Line a baking sheet with waxed paper and grease the paper; set aside. Wash and thoroughly dry apples. Insert a stick into each; dip into caramel mixture, turning to coat. Place on prepared pan. Drizzle with melted chocolate and candy melts. Decorate as desired with melted chocolate, candy melts and candies. Refrigerate until set.

Monday, October 1, 2012

New Recipe of the Day

Hey there!
To start the week off on a good night (since I know Monday is the toughest day of the week for many of us) I have decided to share one of my personal favorite recipes.  After a long day at work, school, or whatever you do, you deserve to treat yourself to a nice dinner.  Today's featured recipe is Antonello’s Arrabbiata Risotto with Sausage and Ricotta Cheese! Does that not look amazing! Honestly could make this recipe everyday if it was my only choice.  It easy, cheap, and tastes as if it came from an authentic, four-star Italian Restaurant ( is inspired from a top-notch Italian restaurant). Enjoy!

  • Prep Time: 25 minutes
  • Serves: 4 – 6
  • 1 jar Antonello Arrabbiata Sauce   
  • 1 lb.Bellino or Ferrara Arborio Rice   
  • 1/2 lb. Italian or Turkey Sausage, diced  
  • 6oz. BelGioioso Ricotta Cheese  6 oz
  • 1/2 cup BelGioioso Parmesan, grated   
  • 1 Tbsp Butter   
  • 1 Tbsp. Colavita Extra Virgin Olive Oil   



  1. In a pot, bring 4 quarts water to a boil. Add salt to boiling water.
  2. Place Bellino or Ferrara Arborio rice into boiling water, let cook for 20 minutes (stir frequently).
  3. In a medium pan, saute sausage with olive oil until browned, then add Sauce and bring to a simmer.
  4. Stirring Sauce, add cooked Bellino or Arborio rice, ricotta cheese and butter until melted throughout.
  5. Remove from pan and sprinkle with parmesan.


Recommended Wine (To make that Monday night even better!)
LaFamiglia di Robert Mondavi Nebbiolo

 For more recipe ideas, click here

Friday, September 28, 2012

Recipe of the Day

Its Friday!!! The best day of the week and you know what that means...its a good time to treat yourself to some delectable desserts! For today's recipe of the day, we have Fudge Fatale's churros with a nice chocolate dipping sauce.  This would be perfect for a mellow Friday night in front of the tv! If this isn't what you are looking for, i would recommend checking out our other dessert recipes here.  I'm sure there will be a perfect fit for your Friday night! Enjoy

Churros With Chocolate Dipping Sauce

Prep Time: 25 Minutes

Cook Time: 30 Minutes

Total Time: 55 Minutes


  • 1/4 cup superfine sugar

  • 2 teaspoons ground cinnamon

  • 2/3 cup plus 2 tablespoons all-purpose flour

  • 1 teaspoon baking powder

  • 1 tablespoon olive oil

  • 1 cup freshly boiled water

  • 2 cups corn or vegetable oil, for deep-frying

4 ounces Fudge Fatale The Ultimate Chocolate Sauce (or 1/2 jar)



1. Mix the sugar and cinnamon for the churros in a wide, shallow dish; this is for coating the cooked churros.

 2. Put the flour into a bowl and stir in the baking powder, then beat in the olive oil and 1 cup freshly boiled water. Keep mixing until you have a warm sticky dough, and let rest for about 10 minutes or for as long as it takes for the corn oil to heat up.

 3. Heat the oil in a smallish saucepan; it should come about a third of the way up the sides of the pan. When you think it’s hot enough, toss in a cube of bread and see if it sizzles and browns. If it browns in about 30 seconds, it’s hot enough; or if you’re using an electric deep-fat fryer regulate the temperature, it should be at 325 degrees F. Keep a watchful eye on your hot oil pan at all times.

 4. Preheat the oven to 175 degrees F.

 5. When you are ready, load up a piping bag with a large star shaped nozzle (8mm) and fill it with thechurro dough. Squeeze short lengths, approximately 1 1/2 to 2 inches, of dough into the hot oil, snipping them off with a pair of scissors as you go. Cook about 3 or 4 at a time. Once they turn a rich golden brown, fish them out with a slotted spoon or tongs onto a kitchen towel lined baking sheet. To keep the churros warm while you fry the remaining dough. Blot them with paper towels and transfer them to a parchment lined baking sheet. Put the baking sheet into the oven to keep the churros warm. Even if you let them sit out of the oven, they do need 5 to 10 minutes to rest before you eat them, to allow them to set inside.

 6. Place Fudge Fatale The Ultimate Chocolate Sauce in microwave without lid for 5-8 seconds or until desired consistancy.

 7. Toss the hot churros into the sugar and cinnamon mixture and shake them about to get a good covering, just before serving. Arrange the churros on a serving platter and serve.

 8. Pour the chocolate sauce into individual pots for serving and dip’n'dunk away.