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First, this is completely dairy free, vegan, and gluten free. It uses brown and white rice that’s turned into pasta. It has a nice punch of garlic flavor but that’s the best thing I have to say.

I don’t really taste any cheese at all. I’m not sure how they get away with calling this Macaroni and Cheese.

Strangely the instructions say to add butter and milk but it’s “Dairy Free and Vegan”.

Obviously if you have Celiac Disease and are limited in what you can eat, this is a great option.

To me it has a very strange texture. Let me know what you think if you’ve tried it.

This was $2.97 at Walmart!

This week, Ina Garten sits down with award-winning pastry chef and Milk Bar founder Christina Tosi to share stories about life-changing career decisions and dessert revelations ✨

Plus, Christina shares the secrets to Milk Bar's legendary Birthday Cake and how to get professional bakery results at home!

Get the recipe for Ina Garten's "Company Pot Roast" on FoodNetwork.com.

Don't miss the season premiere of #BeMyGuest today at 12|11c!

Attention all foodies! The Connecticut Garlic & Harvest Festival is right around the corner, October 10-11, at the Bethlehem Fairgrounds!

With over 50 food trucks registered for our event, there’s sure to be something for everyone. From specialty sliders to gourmet mac & cheese to roasted garlic cloves, you’ll be sure to satisfy your appetite. Pictured is just a taste of what will be available.

For a full list of food trucks and their menus, visit our website at the following link: https://garlicfestct.com/vendor-list/

Admission is just $10 for adults and $1 for children under 12. Free parking.

Come check out the Connecticut Garlic & Harvest Festival- one of New England’s largest food festivals!

Not my event! I’m just sharing the post!

Trader Joe's Roasted Garlic Chicken Sausage has a savory roasted garlic and herb taste and it’s pre-cooked so it’s a quick and easy meal.

There’s no pork or gluten in it. It’s lower in calories than a traditional sausage. It has a nice snap and plenty of garlic flavor. I pan fried them and put some garlic and onions on them.

One package is $4.30 which is a bargain!

I’ll definitely buy these again.

These have a great crispy crunchy texture with a blend of smoky peppers and roasted garlic. They are delicious!

There is a sweet, bell pepper-like flavor with a fresh vegetable taste rather than a hot, spicy kick. The garlic is subtle but you can definitely taste it!
It’s a very mild heat level to me.

They are addictive! I ate the entire 8 oz bag.

I paid $2.44 for at Walmart. This is known as their premium brand.

The bag states they are Certified gluten-free. The bag is also thicker so the chips are well protected which is really nice. You get less broken chips and far less crumbs in the bottom of the bag.

I’ll definitely buy these again!

Nissin Cup Noodles Hot Wings Garlic Parmesan Flavor! I bought these at Walmart!

These are very garlic-forward, and taste and smell like garlic bread.

The parmesan cheese and chicken flavor takes a backseat behind the intensity of the garlic. I’m ok with it because I’m a vampire and love garlic.

The noodles have a kick of black pepper heat that leaves a lasting tingling sensation on your lips and your throat that I don’t care for. I added butter the second time I ate them! It toned down the pepper.

They cost $1.79. I felt like I was back in college which isn’t so bad! Big Yikes on the sodium level!

This is favorite meatloaf recipe that I use Ground Turkey with now. Beef is just so expensive.

Serve it with mashed potatoes and a vegetable and you have dinner and a sandwich the next day!

• 2 lbs ground turkey
• 3/4 cup onion, finely chopped
• 8 garlic cloves, minced
• 1/2 cup grated Parmesan cheese
• 1/3 cup chopped fresh parsley
• 1/2 cup breadcrumbs or I’ll even use stuffing mix in a pinch.
• 2 eggs
• 2 tiny cans of tomato paste

For the Topping
• 1/3 cup tomato paste
• 1 tbsp balsamic vinegar
• 1 tbsp brown sugar

Directions

1. Preheat your oven to 375 Degrees.
2. In a large bowl, combine all the meatloaf ingredients and mix until just combined. Don’t overmix.
3. Shape into a loaf and place in a loaf pan or on a parchment-lined baking sheet.
4. Mix the topping ingredients together and spread evenly over the meatloaf.
5. Bake for 55–70 minutes, or until the center reaches 165 degrees
6. Let it rest for 10 minutes before slicing.

This is a good sauce if you want a quick short cut. It has a nice balance of lemon and garlic! You can use it on any kind of protein or vegetables. I might try it on pasta if I buy it again and add some broccoli!

It’s a condensed sauce like most of the Campbell’s Soups you cook with. It’s smooth and creamy with some chunks of garlic. The sodium content is high so you may want to be aware of that. You can always thin it out with chicken broth or stock.
It’s got a good garlicky flavor!

I paid $2.47 at Walmart for 1 can.

I bought this Garlic Sage Spätzle at Aldi! It’s German week right now. I love spatzle! They have the dumpling like texture of egg noodles. These have a deep sage flavor with a rich, buttery garlic sauce and melted mozzarella. I added even more minced garlic of my own and heated them
up in a skillet with extra butter and some white wine. The spatzle was perfect. I skipped the microwave completely.

You can add shrimp or any protein if you want! I make Chicken Paprikas and this would be perfect with it!

Aldi Specially Selected Stuffed Honey Peppers With Garlic Cream Cheese cost $4.39 per jar. These are addictive!

The peppers are in a sweet honey oil that balances the rich, garlicky cream cheese they are stuffed with. It gives a very mild heat not an intense spice level at all.

The outer orange pepper stays crisp while the inside garlic cream cheese filling is nice and smooth.

I ate these right out of the jar.
You can add them to salads, cooked veggies, pasta or have them as an appetizer.

I went back and bought 4 jars!

Thai Garlic Ginger Shrimp with Baby Bok Choy

Serves 2–3 · takes about 20 minutes to prepare!

Ingredients

1 lb shrimp, peeled and deveined
4–6 baby bok choy, halved or quartered lengthwise
1 generous handful Thai basil leaves
1½ Tbsp fresh ginger, finely grated or minced
6 cloves garlic, minced
1 lemon
1½ Tbsp soy sauce
1 Tbsp fish sauce (optional, but excellent here)
1–2 tsp honey or brown sugar
1 tsp toasted sesame oil (optional)
1–2 Tbsp neutral cooking oil
Chili flakes, sliced fresh chili, or chili crisp, to taste
2–3 Tbsp water
Black pepper

Make the sauce: Mix the juice of ½ lemon, soy sauce, fish sauce, honey/sugar, sesame oil, and 2 tablespoons water. Taste—it should be salty, bright, and just slightly sweet.

Cook the bok choy: Heat a large skillet over medium-high/high heat with about 1 tablespoon oil. Put the bok choy cut-side down and let it sear without moving for about 2 minutes. Flip, add a tablespoon of water, and cook another 1–2 minutes until bright green but still a little crisp. Transfer to a plate.

Cook the shrimp: Add a little more oil if needed. Add ginger, garlic, and chili and stir for only 20–30 seconds. Immediately add the shrimp in a single layer. Cook about 1 minute per side, stopping just before they’re completely done.

Bring it together: Return the bok choy to the pan and pour in the sauce. Toss over high heat for about 30–60 seconds, just until the shrimp are cooked through and everything is glossy.

Turn off the heat. Add a big handful of Thai basil and toss until it just wilts. Finish with a squeeze from the remaining lemon and some freshly ground black pepper.

One little trick: save most of the lemon for the end rather than cooking it for long. The fresh lemon + Thai basil at the finish will make this taste much more vibrant.

This would be great over jasmine rice, or you can keep it lighter and serve the shrimp and bok choy on their own.

My friend made this last week for me! It was a restaurant quality dish!

Escarole & White Bean Garlic Soup

Ingredients
* 1 large head escarole, washed and rough chopped
* 1-15 oz can cannellini beans, drained and rinsed
* 1 medium onion, chopped
* 8 cloves garlic, thinly sliced
* 2 tablespoons extra-virgin olive oil, plus more for serving
* 6 cups chicken broth or vegetable broth
* 1 cup chopped tomatoes
* 1 teaspoon salt, or to taste
* ½ teaspoon freshly cracked black pepper
* ¼ teaspoon crushed red pepper flakes, optional
* ½ teaspoon dried oregano
* Parmesan cheese, for serving
* Crusty Italian bread, for serving

Directions-

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook for 4–5 minutes until softened.
2. Add the garlic and red pepper flakes, if using. Cook for about 1 minute—don’t let the garlic brown.
3. Build the soup: Add the chopped tomatoes, broth, oregano, salt, and pepper. Bring to a gentle boil.
4. Add the beans: Stir in the cannellini beans and simmer for about 10 minutes.
5. Add the escarole: Add the escarole a handful at a time, stirring as it wilts down. Cover and simmer for 10–15 minutes, until the escarole is tender.
6. Taste and adjust your salt and pepper.
7. Ladle into bowls and finish with a drizzle of good olive oil and freshly grated Parmesan.

For thicker soup, add mashed beans 10 minutes before serving!

This soup can be the entire meal if you serve it with a nice crusty Garlic Bread and a salad. It’s really garlicky and filling! It freezes well too!

This stuff is fantastic! It’s great on bread and vegetables! It has a nice kick to it! And yes, plenty of garlic!