Enjoy these few suggestions for cooking with Dad’s Garlic Salt. We even put Dad’s on our eggs in the morning! You, your family, and friends will be amazed with any dish you make with Dad's®. People will be asking you what makes this taste so good and you can tell them Dad's Garlic Salt® We've been telling them for years.

    ROASTED STICKY CHICKEN
  • 4 teaspoons Dad's Garlic Salt ®
  • 1 large roasting chicken
  • 1 cup onion -- quartered
  • In a small bowl, thoroughly combine all the spices.
  • Rinse and pat dry the chicken, and clean the cavity well.
  • Rub the spice mixture into the chicken, both inside and out, making sure it is
    evenly distributed and down deep into the skin.
  • Place in a Ziploc bag, seal and refrigerate. Can be marinated overnight.
  • When ready to roast chicken, stuff cavity with onions (or lemons as a variation),
    and place in a shallow baking pan.
  • Roast, uncovered, at 250 degrees for 5 hours (yes, 250 degrees for 5 hours).
  • After the first hour, baste chicken occasionally (every half hour or so) with pan juices.
    The pan juices will start to caramelize on the bottom of pan and the chicken
    • will turn golden brown. If the chicken contains a pop-up thermometer, ignore it.
  • Let chicken rest about 10 minutes before carving.

    This recipe is a great way to roast a large chicken for a meal or planned leftovers.
    It is reminiscent of rotisserie-style chicken, and it is very easy to make.
    You can start this the night before serving.

    Jodi -- Glenview, IL


    ITALIAN GREEN BEANS
  • Fresh snapped green beans
  • 1 TB olive oil
  • 1 clove minced garlic
  • 4 anchovy filets, chopped fine
  • Dad's Garlic Salt ®
  • Fresh lemon wedges
  • Blanch green beans for a minute in boiling water. Rinse in cold water and drain.
  • In heated pan, add olive oil and garlic until soft.
  • Add chopped anchovies, then sauté green beans for a minute.
  • Sprinkle with lemon juice and season with salt to taste.

Jodi -- Glenview, IL


    OVEN-ROASTED VEGETABLES
  • 1 medium zucchini, cut into bite-size pieces
  • 1 eggplant, cut into bite-size pieces
  • 1 medium summer squash, cut into bite-size pieces
  • 1 medium red bell pepper, cut into bite-size pieces
  • 1 medium yellow bell pepper, cut into bite-size pieces
  • 1 pound fresh asparagus, cut into bite-size pieces
  • 1 red onion
  • 2 tablespoons extra-virgin olive oil
  • 1 to 2 teaspoon Dad's Garlic Salt ®
  • Heat the oven to 450 degrees F.
  • Place vegetables in a large roasting pan.
  • Toss with the olive oil and seasonings to mix and coat.
  • Spread in a single layer in the pan. Roast for 30 minutes, stirring occasionally,
    • until the vegetables are lightly browned and tender.

    This is a colorful side dish, or great to fill pitas! You can add other favorite vegetables.

Jodi - Glenview, IL


    Easy Garlic Shrimp
  • 1 lb peeled and deveined shrimp
  • 1 T Olive Oil
  • 1 T Butter
  • Dad's Garlic Salt ®
  • Heat oil and butter in a large skillet over medium high heat.
    Meanwhile, pat dry shrimp and sprinkle with Dad's Garlic Salt ®.
  • Add shrimp to skillet, being careful not to overcrowd (do not let shrimp touch each other,
    do in more than one batch if necessary.)
  • Turn after approximately two minutes.
    • Shrimp should be opaque on inside and just turning brown on outside.

Kelly -- Wilmette, IL


    Guacamole
  • 6 Ripe Avocados
  • 1 Tbs lemon juice
  • 1 tsp cumin
  • 1 tsp Dad's Garlic Salt ®
  • 2 Tbs cilantro
  • 2 Tbs finely chopped onions
  • 1 tomato diced
  • 1/2 jalapeno seeds removed
  • Scoop avocados into bowl and mash with a fork or potato masher.
  • Mix in lemon juice to keep them from turning brown.
  • Stir in remaining ingredients.
    • For best flavor refrigerate for 30 minutes.

Kelly - Wilmette, IL


    Croutons
  • Cut Italian bread into squares and place on cookie sheet
  • Drizzle Olive Oil over bread
  • Sprinkle Dads' Italian Garlic Salt ® over bread
  • Broil in oven for 5 minutes
  • Let cool

Carrie - Chicago, IL


    Hummus
  • 2 Small cans chickpeas, rinsed well (reserve one can of liquid)
  • 2 tsp of Dad's Original Garlic Salt ®
  • 2 Cloves of fresh garlic
  • ¾ cup tahini
  • ½ cup lemon juice
  • Drain the chickpeas well after rinsing.
  • Place in blender or food processor until creamy.
    Adding extra liquid until desired consistency.

    Pesto
  • 2 cups packed fresh Basil
  • 1 tsp Dad's Garlic Salt ®
  • ½ tsp freshly ground pepper
  • 1-2 tsp chopped garlic
  • 2 tbs pine nuts or walnuts
  • ½ cup grated parmesan cheese
  • 1-1 ½ cups olive oil
  • Blend in food processor or blender.

    On the grill
  • Dad's Garlic Salt® takes your grilling to the next level. Sprinkle Dad's® on steaks, chops, chicken, burgers or your favorite grilled foods to add another dimension in flavor.
  • Enhance vegetables like zucchini, asparagus, portabella mushrooms and more with olive oil and a sprinkle of Dad's Garlic Salt®. flavor and grill.
    On the Stove:
  • Add Dad's Garlic Salt® to boiling water in place of table salt to add flavor to your pasta, potatoes, steamed veggies or anything to be boiled or steamed.
  • Add Dad's Garlic Salt® to your favorite soup or stew recipe. It is an absolute must in pasta sauce.
    As a Rub:
  • Put some olive oil on your roast of choice or even steaks then “rub” on your favorite Dad's Garlic Salt®.
    Leftovers:
  • Cube some leftover potatoes and steak, prime rib or pork.
  • Fry the cubes in a pan with some chopped onions and, of course, Dad's Garlic Salt®.