Caramelized Garlic

This is a very simple and practical recipe for people that like garlic…having a handy jar of caramelized garlic can be very helpful. It can be added everywhere garlic is welcome…

Okay, this is one of the posts that I feel almost bad posting it…since no recipe is really needed.  In spite of the simplicity of this caramelized garlic, especially when you find yourself with a huge bag of fresh garlic (thanks to Costco), it is very convenient to have this “condiment” handy.

I find having a jar of caramelized garlic very useful…I add them to stir-fry vegetables and soups,  on pizza, bruchetta, pasta, seafood…you named it…practically everywhere you use garlic.


  • Garlic (as much as you want), finely chopped
  • Olive oil


Place the olive oil in a wok or fry pan, add the finely chopped garlic and cook/fry in low to medium heat.

Stir occasionally as it can burn. Once reached the “caramel” golden color, remove from the heat.

Let it cool before storing in a glass jar.

Store caramelized garlic in the refrigerator and use as you like.

If you enjoy this simple condiment with garlic you might want to try the Asian inspired recipe for Scallion and Ginger Sauce.

Did you know that garlic is from the onion family? Garlic contains allicin, which has medicinal properties. Some of the allicin properties include reduction of blood pressure, reduction risk of heart disease by improving cholesterol levels, combating common cold.

Thank you for stopping by Color Your Recipes…have a colorful week!

Cooking with Ariosto Seasonings

Ariosto seasoning are very versatile, it can be used in kind of dish.  Either you are cooking fish, chicken, meat or even vegetable a bit of the seasoning and you have a tasty dish. Here I am sharing a few recipes using Ariosto seasoning.

Have you ever heard of Ariosto seasoning? Well, I did not until I was contacted by the company to give a try…talking about this, I would like to state that once I accepted the invitation, these seasonings were sent to me.  I did not receive any compensation for this post and all the content and opinion in this post are solely mine.

Now that I made my statement…back to the post…I was very excited to try these seasoning and yes, I did use the one for meat and chicken and the fish one.  I first tried by simply gently sprinkling on the steak, chicken or fish…it was pretty tasty, but one need to make sure to not add to much as the salt content is high. I have tried the meat/chicken and the fish seasoning…both were very tasty and easy.  Before adding the seasoning I drizzled the meat, chicken or fish with olive oil and then sprinkle the seasoning. Simple as that!

After sampling Ariosto seasoning in the most straightforward way I decided to be a bit more daring…so I am sharing with you two different recipes using the seasoning for chicken and meat. Actually one, as for the meat sauce for pasta, I just added the Ariosto seasoning to the ground meat…the sauce turned out delicious as my husband praised me for the flavor.

Basic Brine for Juicy and Tender Chicken Breast

Many times when grilling chicken, especially chicken breast I find that the chicken breast turns out way too dry for my taste, therefore by simply placing the chicken breast in a brine, it will greatly increase the moist and tenderness of the chicken.


  • 2 large skinless and boneless chicken breasts
  • 1 tablespoons of cooking wine or vodka
  • Ariosto seasoning,  per Carni Arrosto e ai Ferri
  • 1 ½  to 2 cups of cold water
  • 1 tablespoon olive oil


In a medium bowl add the water, cooking wine (or vodka) and the seasoning to taste.  Make sure that is a bit saltier than you want your chicken to taste.

Gently place the chicken breast into the bowl with the brining. Cover and refrigerate for approximately 5 hours.  I find that you need at least 1 hour to have a moist and tender chicken breast.

When ready to grill the chicken breast, drain the brine and gently pat dry the meat with paper towel.  Drizzle the olive oil on the chicken breast, making sure that they are coated with the oil.

Grill the chicken breast according to your like.

Below I am sharing some pictures for meat sauce using Ariosto seasoning…

Either you are cooking chicken or meat…try adding Ariosto seasoning…it sure will be very flavorful!

After seeing this post I hope you get to try this seasoning…

Thank you for stopping at Color Your Recipes…have a colorful day!

Scallion and Ginger Sauce

This is a very simple recipe for an Asian inspired condiment. Only two ingredients…green onion or scallion and ginger…great on almost everything.

I am so excited to start this new blog…the transition to have all the posts from Simple Recipes [dot] Me transferred to Color Your Recipes was smoother than I thought, thanks to the people behind me.

Thank you all for the comforting and encouraging words, they sure mean a lot to me. Although I cannot see you I hear you and carry your words in my heart…I never thought I would feel so close to all my virtual friends.

To celebrate the new start, I have for you a very simple and tasty condiment that I use quite often and always glad to have it handy.

Green onion (or scallion) and ginger is a very popular combination for many Asian dishes. This sauce is used over steamed chicken or fish…most of the time the finely shredded green onion and ginger are place of top of the already steamed chicken or fish and you get the sizzling after pouring hot oil on it. More ingredients can be added, like soy sauce, cooking wine or chili.

On the other hand, many Chinese restaurants serve steamed or boiled organic chicken with this sauce on the side, and I must tell…this sauce is so good that I see everyone topping the chicken with this simple sauce, almost forgetting that the main component of the dish is the chicken…my son, adds this sauce to everything…even on the battered fried fish sticks…

As I mention above, I love to have this sauce in the fridge and I top on steamed fish, vegetables, omelet…practically everywhere that needs a kick in flavor.

Okay, after a big introduction to this simple recipe for green onion and ginger sauce here is the recipe. Please keep in mind that you can add more or less of each ingredients according to your palate…I invite you to Color Your Recipe!

Oh! One more thing, I grow my own green onion, so if you care for growing your own, you can find some tips at Simple Ideas, Growing Green Onion and even in water.

Finally to the recipe…


  • 1 bunch green onion, washed and dried
  • Approximately 1 ½ oz ginger peeled
  • ½ cup canola oil or any tasteless vegetable oil
  • 1 tablespoon salt


Cut the green onion into approximately 1 inch and place in the food processor (I used the small one) and pulse until finely chopped. Set aside in a heat proof bowl.

Cut the ginger into small chunks and chop on the food processor until finely chopped, place to the same bowl as the chopped green onion. Add the salt and mix.

In a small pan heat the canola oil until almost smoking.

Place the bowl with the mix of green onion and ginger on a heat safe place and carefully pour the almost smoking oil onto it. BE CAREFUL* since it will be a lot of splash and sizzling. Once the sizzling “calms” down, mix gently and let it cool.

(*) I usually place the bowl in the kitchen sink before adding the hot oil so the mess is contained and easily cleaned.

Pour into an airtight container and store in the fridge. Use as you like.

I hope you give this Asian inspired simple recipe a try.

Did you know that ginger is widely used to treat nausea and vomiting? Moreover, ginger not only is used as food and drink flavoring, as well as ingredients in antacid, laxative and anti-gas medication.

Have a great week and thank you for visiting Color Your Recipes!