Check Out This Youtube Video!

Cooking With Kimberly

Hey guys!

Kimberly (all the way from Canada) got her hands on one of our best sellers, The Garlic Survival Garlic Salsa, and was king enough to give her two cents on the product.  It was a delight to find this video on the internet and hearing her honest review on our product. It was a wonderful review and are so grateful to have amazing customers like Kimberly! Feel free to give your honest feedback on our products- we are always happy to hear from our customers! 

Follow us on Opensky!

We just opened up a market on Opensky! The layout of the website is very clean and simple which allows anyone to navigate and find our products with ease.  Feel free to leave feedback on any product you choose and don't be afraid to like some of them while you are at it! Enjoy


Opensky GMB Specialty Foods

Fourth of July Sale!!

Marinade Sale!!

Fourth of July is coming up in the next few ways and what better way to celebrate than a little outdoor grilling! For the upcoming holiday, all grilling sauces are 25% off! Grab them while you can and throw it over your favorite meats and enjoy. I personally recommend the Carne Asada Grill Sauce, it goes great with beef, chicken, or even fish! The perfect amount of flavor and has a little added onions for some extra taste.  Definitely worth trying.

Also, make sure you check out our homepage for some great recipe ideas for a special occasion!

Garlic Survival Penne Pasta with Chorizo and Garlic & Artichoke Pasta Sauce

Chorizo Pasta!!

If you are a fan of chorizo like I am, you will love this dish! If you have never tried chorizo before (for the unfortunate few) you have to give this dish a try. Chorizo along with garlic & artichoke pasta sauce is something to show the world. It will quickly become a favorite dish for not only you, but also your family and friends. Add a unique twist with extraordinary flavor to any traditional pasta dish.

Prep Time: 10 Minutes

Cook Time: 32 Minutes

Total Time: 42 Minutes

 

Ingredients:

100g Chorizo, cut into 1.5cm thick slices

1 jar Garlic Survival Pasta Sauce (your favorite flavor)

1x medium onion, diced

2x Garlic Survival Garlic Braid, crushed

 

Directions:

1. Heat a saucepan over a medium heat and fry the chorizo without any oil. It will release fat as it cooks, which then will be used to fry the onion in. Be warned though, the fat in chorizo has a low smoking point so if the pan gets too hot, you’d better have a good extractor fan!

2. Remove the chorizo with a slotted spoon, leaving the fat in the pan, and put it on kitchen paper to drain

3. Add the onions and fry over a low heat for about 10mins, until soft and starting to colour

4. Pour in enough Garlic Survival Pasta Sauce to create a good simmer.

5. Turn the heat down and simmer uncovered for about 20mins, you want the sauce to reduce down so it is deep red in colour (a good yardstick is when it has stopped being ‘watery’)

Sizzling Garlic Beef With Broccolini

Looking for an easy but delicious dish to make tonight for dinner? Look no further! Our tantilizing garlic beef recipes with mixed veggies is guaranteed to satisfy those taste buds! Great over both white and brown rice and very easy to customize and change it up.  Enjoy

Sizzling Garlic Beef With Broccolini

Cooking Time

15 minutes

 

Ingredients:

• 500g pieces of topside beef, thinly sliced across the grain

• 1 tbs soy sauce

• 3 tsp cornflour

• 1 tsp sesame oil

• 1 tsp cracked black pepper

• 2 tbs peanut oil

• 1 brown onion, halved, cut into thin wedges

• 4 Garlic Survival Garlic Cloves crushed or you can use Garlic Survival Crushed Garlic

• 1/3 cup coarsely chopped fresh garlic chives

• 1 bunch broccolini, cut into 4cm lengths

• 160ml (2/3 cup) vegetable stock

• 2 tbs kecap manis

• Steamed rice, to serve

 

 

Directions:

1. 1. Combine the beef, soy sauce, cornflour, sesame oil and pepper in a large bowl.

2. 2. Heat 3 tsp of the peanut oil in a wok over high heat until just smoking. 

   3. Add half the beef mixture and stir-fry for 1-2 minutes or until brown. 

   4. Transfer to a heatproof bowl. 

   5. Repeat with 3 tsp of the remaining oil and the remaining beef mixture, reheating wok between batches.

3. 6. Heat the remaining oil in the wok over medium-high heat until just smoking. 

   7. Add the onion and stir-fry for 2 minutes or until soft. 

   8. Add the garlic and half the chives and stir-fry for 1 minute or until aromatic. 

   9. Add broccolini and stock and stir-fry for 3 minutes or until broccolini is bright green and tender crisp.

4. 10. Return beef to the wok along with the kecap manis and remaining chives and stir-fry for 1 minute or until mixture boils and thickens. 

   11. Serve with steamed rice.

Garlic Survival Kale and Quinoa Salad

 Garlic Survival Kale and Quinoa Salad

A healthy and creative salad that will leave you wanting more.  Its a rare occurrence to actually love a salad so much and go back for a second serving, but this kale and quinoa salad is just that! Simple to make and delicious to eat, this dish will be a family favorite instantly.  Very light on the stomach and it will leave you satisfied and not feeling like your stomach is on the verge of bursting! Enjoy

Ingredients:

2 cups water

10 kale leaves cut into small pieces

3 tbsp. Garlic Survival Garlic Infused Oil

2 tbsp. lemon juice

1 tsp. Dijon mustard

2 tsp. Garlic Survival Chopped Garlic

1 tsp. fresh cracked pepper

1/2 tsp. ground sea salt

1 cup pecans

1 cup currants

3/4 cup crumbled feta cheese

Directions:

1. 1. Bring water to a boil in a saucepan.

2. 2. Stir quinoa into the boiling water, reduce heat to medium-low, place cover on the saucepan, and cook until water absorbs into the quinoa, about 12 minutes.

3. 3. Remove saucepan from heat and let rest covered for 5 minutes.

4. 4. Remove cover and allow quinoa to cool completely.

5. 5. Put kale in a large mixing bowl.

6. 6. Whisk olive oil, lemon juice, Dijon mustard, garlic, pepper, and salt together in a bowl until oil emulsifies into the mixture; drizzle over kale.

7. 7. Add cooled quinoa, pecans, currants, and feta cheese to the dressed kale and toss to incorporate.

New Garlic Survival Chicken Enchiladas!

Made with one of our best sellers- Garlic Survival's Tomatillo Garlic Salsa.  One of my favorite new dishes with the perfect blend of spice and taste.  This dish is very fresh and light and will not leave you feeling bad after consuming an entire plate (it is hard not to finish it all!). It is very easy to make and does not take that much time at all! Enjoy

Garlic Survival Chicken Enchiladas With Tomatillo Garlic Salsa

 Prep Time: 15 Minutes

Cook Time: 45 

Minutes

Total Time: 1 Hour

Ingredients:

1 Jar of Garlic Survival Tomatillo Garlic Salsa

Garlic Survival Garlic Infused Oil

1/2 medium onion, diced

1 Jar of Garlic Survival Chopped Garlic

1 1/2 teaspoon ground cumin

1/4 cup all-purpose flour

2 cups chicken stock

Chopped cilantro leaves

Rotisserie chicken shredded (3-4 lbs.)

Salt

Freshly ground black pepper

10 large flour tortillas

1/2 pound Monterey Jack cheese

2 cups sour cream

Chopped tomatoes

Directions:

1. Preheat Oven to 400 degrees Fahrenheit

2. Heat a small layer of olive oil in a medium saucepan over medium heat.

3. Add the onion and cook until soft and caramelized

4. Add the garlic and cumin

5. Sprinkle on the flour and stir to ensure the flour doesn’t burn then gradually add the chicken stock to make a smooth white sauce.

6. Continue stirring over a low simmer until the flour cooks and the liquid thickens.

7. Turn off the heat, a quarter of the tomatillo garlic salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat.

8. Season to taste with salt and pepper.

9. Change the temperature of the oven to 350 degrees F to begin assembling the dish.

10. Take a large baking dish and smear the bottom with the tomatillo garlic salsa.

11. Take the flour tortillas and briefly heat them over the stove-top flame.

12. Using a shallow bowl, coat each tortilla lightly with the tomatillo garlic salsa.

13. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla with a sprinkle of the shredded cheese.

14. Fold the tortilla over the filling and roll like a taquito.

15. Using a spatula, place the tortillas in the baking dish and continue to do the same with all the tortillas.

16. Pour the rest of the tomatillo garlic salsa and top with the remaining shredded cheese.

17. Bake uncovered for about 30 minutes until bubbly and cracked on top.

18. Garnish with cilantro and tomato

19. Top it all off with some sour cream and fresh guacamole if desired.