Country Living in a Cariboo Valley

Homesteading in BC

Bacon Wrapped Garlic Appetizer

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This Bacon Wrapped Garlic Appetizer is delicious, easy, sure to please a crowd, and best of all, it’s ready in just 10 minutes!

bacon wrapped garlic cloves with spices.
If you’re looking to impress guests or just want a tasty appetizer, this Bacon Wrapped Garlic is for you!

Bacon Wrapped Garlic Appetizer Backstory

It’s all about garlic these days at our house! If we haven’t been drying garlic, cleaning garlic or selling garlic, we’ve been eating garlic. It’s like this at the end of summer every year at our house. Everything is about garlic – including our meals.

Big full heads of Russian Red, Yugoslavian and Music garlic – we’re indulging every evening with dinner. We love garlic. We love bacon too. Why not have them together? Enjoy this Bacon Wrapped Garlic appetizer! They’re like little Bacon Garlic Bombs, especially if you use a stronger flavoured garlic. 

This is a really easy and fast recipe Graham came up with, using a few heads of big cloves of garlic and some of our homegrown bacon. Graham loves to be in the kitchen and I love benefiting from that. Lucky me! And since he is always experimenting with new recipe ideas, I get to be a very willing guinea pig. Here’s his Bacon Wrapped Appetizer.

I’m not sure 12 of these was enough for us! They are that good…seriously. If you are looking for a fast and easy appetizer, give this a try. These Bacon Wrapped Garlic Bites are great for holiday parties or when guests arrive unexpectedly. With such a fast prep time, it is super easy to pop these in the oven.

 

How to Make This Bacon Wrapped Garlic Appetizer

cloves of garlic and strips of bacon on a counter.
Garlic wrapped in bacon makes for this easy delicious appetizer.

 

  1. Cut off basal plate from garlic cloves with a sharp knife and peel the cloves.
  2. Cut bacon slices in half, to make 12 slices.
  3. Wrap bacon around each full garlic clove and secure with a toothpick. Flimsy toothpicks won’t work; you need the thicker stronger ones. Those garlic cloves are hard to poke through.
  4. Arrange on baking sheet (using tin foil equals super easy cleanup!)
  5. Grate cheese on top of each clove. Sprinkle each with a bit of cayenne pepper, if you like. We love this option, as it adds just a good little bit of heat!
  6. Bake at 400F for 15 – 20 minutes. Cool on tray for 5 minutes before serving.
  7. If you find they are a bit greasy from the bacon, just blot the bottom of each garlic clove with clean paper towel.

 

garlic wrapped in bacon on foil-lined baking sheet.
This appetizer is so easy to put together and will be sure to please any bacon or garlic lovers!

 

FAQ and Tips

How can I grow my own garlic?

  • If you want to start growing garlic, take a look at this – Everything you want to know about how to grow awesome garlic. From planting right through to harvesting, curing and storing.
  • Garlic can be grown in the ground, in containers or pots on your patio. Anywhere you have a bit of room for a large wide pot, you can grow several garlic bulbs.
  • Or, edge your garden bed in garlic bulbs. The foliage is pretty (kind of like an Iris) and the bulbs are, of course, delicious!

How do I buy the best bacon?

  • If possible, buy your bacon from the deli or meat counter. Prepackaged bacon typically has things like added preservatives to increase shelf life, and if you go to the deli counter you’ll also be able to have a say in the way it’s cut!
  • Go for center cut whenever you can; this will yield bacon that’s more meaty and less fatty (but some fat is good).

 

Variations and Serving Suggestions

  • Paired with a glass of wine, it is a delicious late afternoon treat before we start dinner. Graham enjoys a glass of homemade Rhubarb wine alongside these treats, while I prefer a glass of Saskatoon Raspberry homemade wine.
  • These would be delicious brushed with some melted butter and sprinkled with chopped parsley.
  • Aside from cayenne pepper, you can sprinkle this little bites with whatever seasonings you like! If you’re a huge garlic lover, you could top with garlic powder, or go classic with some salt and pepper.

 

garlic bacon wraps ready for the oven.
Garlic Bacon Wraps ready for the oven.

 

More Appetizer Recipes

 

Bacon Wrapped Garlic Appetizer Recipe

If you like this delicious appetizer recipe, be sure to rate it 5 stars below!

Bacon Wrapped Garlic Bites

Bacon Wrapped Garlic Bites

Yield: 12
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients

  • 12 large garlic cloves
  • 6 slices thick of bacon
  • parmesan cheese

Instructions

  1. Peel garlic cloves. Slice bacon in half, so there are 12 slices total
  2. Wrap each garlic clove in bacon and secure with a toothpick. Cover your cooking sheet with foil to make clean up easy.
  3. Arrange cloves on cookie sheet and sprinkle parmesan cheese on each of the cloves.
  4. Bake at 400F for 15 - 20 minutes.
Nutrition Information:
Yield: 6 Serving Size: 2
Amount Per Serving: Calories: 66Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 12mgSodium: 210mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 5g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

© Annie

First Published September 2019; Updated December 2020

Thanks for checking out this recipe. For more, follow me on Facebook, Pinterest, Instagram, and Twitter!

Our entire Country Living in a Cariboo Valley Recipe Collection can be found here.

 

fully cooked garlic wrapped in bacon.
You’ll make this simple appetizer again and again!

Easy Crab Chowder Recipe

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This homemade Crab Chowder Recipe is creamy, rich and hearty. The perfect meal for a cool afternoon or a cold night, and great to pair with homemade biscuits for a filling and comforting meal!

A bowl of crab chowder next to a plate of homemade biscuits
Make this hearty Crab Chowder recipe – perfect for a cold afternoon.

Why You’ll Love this Crab Chowder Recipe

We love seafood, likely because we grew up on the ocean and enjoyed so much of it growing up.

A couple of years ago,  I wrote about Graham’s crab harvest from the waters off of Prince Rupert. So here’s a great recipe for Crab Chowder. Graham’s a fisherman from way back and he loves being out on the water and has missed ocean fishing.

This recipe is so filling and satisfying and has lots of great flavors from the crab, the bacon, and all of the vegetables. It goes great with fresh biscuits or bread and is sure to warm you up right away!

 

A cage of caught crabs hanging over the water.
Look at how beautiful these crabs are! Nothing less fresh-caught seafood.

 

How to Catch Your Own Crabs

If you have access to ocean waters, get out there and get started. Drop a crab trap in waters that are from 30 – 75 feet deep. You can easily get crab with a 12 foot aluminum boat, especially if you are in a bay or harbour where there aren’t rough seas.

Once we get the trap pulled out of the water and into the boat, it’s time to sex the crab. Females are put back in the water and any male keeper crabs have to be 6 1/2″ minimum in width.

You can tell males from females by the V shape on the underside of their body. Males have a lighthouse shape, whereas females have a wider – more of a beehive shape.

Here’s where you can get more information on identifying crab.

 

Four crabs in a plastic blue bucket.
You can see the distinctive “v” shape on the crabs’ undersides.

 

Since Graham was able to limit out on crab, we were able to have a delicious dinner and still have crab left over. It didn’t take him long to get the idea for making a Chowder.

He decided to spend part of the morning in the kitchen and got the rest of the crab shucked. And yes, buy crab crackers! Even if you only get to enjoy crab a few times a year, shuckers are worth it! If you get two, you can share them around the table.

Then he started improvising a recipe for a pot of Crab Chowder. Here is what he came up with (and it was really good!)

 

Ingredients Needed

  • crab – 1 is usually enough, but feel free to add more if you like!
  • bacon – pairs great with the salty, creaminess of this chowder
  • garlic – we used four cloves, but adjust to your liking.
  • celery
  • onion
  • butter
  • flour – ensures that your chowder gets nice and thick.
  • milk
  • potatoes
  • salt and pepper – you can include other seasonings if you like, but salt and pepper are a good starting point.
  • bay leaves – if you include bay leaves, be sure to remove them before serving.

 

How to Make Crab Chowder

  1. Dice 6 slices of bacon and fry lightly using either a deep fry pan or a large pot. Add 4 cloves of minced garlic.
  2. Chop up a small onion and a few pieces of celery to add, if you like. Add 1/4 cup butter and sautee for ten minutes. Sprinkle in some quick flour and stir until it starts to thicken.
  3. Add 1 1/2 quarts of milk, put on medium heat and stir frequently.
  4. While this is thickening, dice up 4 medium size potatoes and put them in a fry pan or saucepot. Barely cover with water and boil until the potatoes are soft. Most of the water will evaporate; then add the potatoes and the small amount of remaining water and to the bacon, garlic, flour and milk mixture.
  5. Add the cooked crab and some salt and pepper to taste. A couple of bay leaves are a good addition, but be sure to remember to remove them before serving. If the chowder is too thin, add a little more quick flour.
  6. Simmer on medium heat, until thickened. Stir occasionally.

 

This is a wonderfully hearty meal, especially wonderful on a cold winter day. Serve it up with some freshly made biscuits and a salad and you’ve got a healthy dinner. Enjoy!

 

A bowl of delicious crab chowder.
The perfect recipe for when you’re craving something nice and hot to fill you up!

More Soup Recipes

Our entire Country Living in a Cariboo Valley Recipe Collection can be found here, and here are some more fantastic soup recipes hand-picked for you! And here’s a recipe book if you want delicious seafood recipes. Seafood is #1 on the list of things we miss since we moved from the Coast.

 

Variations and Serving Suggestions

  • Serve this crab chowder with some homemade biscuits and a side salad for a full and well-balanced meal.
  • For even more flavor and nutrition, add some corn to your chowder!
  • Other vegetables that would go well in this chowder are red bell peppers and leeks.
  • Add some Old Bay spice to bring out the delicious flavors of the crab.
  • To add some flair, try serving this chowder in a bread bowl!
  • Top with crumbled crackers, parsley, ground nutmeg, or whatever you have on hand that sounds good. This chowder goes well with just about everything!

 

Homemade Crab Chowder

If you enjoy this crab chowder recipe, please be sure to rate it 5 stars below! And print this off or save it to your recipes folder!

Make this hearty Crab Chowder recipe - perfect for a cold afternoon. #recipe #seafood #food

Crab Chowder

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Comfort food at its best. A perfect meal for a cold Fall evening, alongside fresh hot biscuits.

Ingredients

  • 1 cooked crab, add more or less depending on what you have
  • 6 slices bacon
  • 4 cloves garlic, minced
  • 2 stalks celery
  • 1 onion
  • 1/4 cup butter
  • quick flour, for thickening
  • 1 1/2 quarts milk
  • 4 potatoes
  • 1 tsp salt
  • 1 tsp pepper
  • 2 bay leaves

Instructions

  1. Shuck crab and cut into small pieces.
  2. Fry bacon; add garlic, celery and onion.
  3. Add the butter and saute for 10 minutes.
  4. Sprinkle in some quick flour and stir while the sauce thickens.
  5. Add the milk and stir, allowing it to thicken. Cook on medium heat.
  6. Meanwhile, boil the potatoes. When soft, add them to the sauce. Add some or all of the leftover potato water as well.
  7. Add the cooked crab. Season with salt and pepper to taste.
  8. Add the bay leaves and allow to simmer. 
  9. Once thickened, remove bay leaves and serve the chowder along with hot biscuits and/or a side salad.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

© Annie

First Published January 2019; Updated June 2021

 

Garlic Scape Pesto Pasta – Recipe

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Looking for a quick and easy dinner idea? Try this Garlic Scape Pesto Pasta recipe – make it with any kind of Pesto! A simple but delicious dish that’s perfect for any night of the week!

Creamy pesto pasta on a dinner plate alongside grilled chicken.
This garlic scape pesto pasta is a fantastic recipe for a quick and satisfying weeknight meal!

Why You’ll Love this Pasta Recipe

Pesto pasta is a versatile and flavorful dish that is so easy to make! Even if you don’t have garlic scape pesto, you can make this pasta with the pesto of your choice and it will still turn out delicious. You can add hot Italian sausages or chicken for a meal with more protein, then serve with a side salad and enjoy!

 

Ingredients Needed

  • butter – makes the sauce flavorful and gives it a buttery consistency.
  • flour – help thicken the sauce.
  • salt and pepper – can be adjusted to taste.
  • milk – ensures that the sauce maintains its creamy texture.
  • cheddar cheese – makes your pesto pasta creamy and cheesy.
  • pesto – you can use whatever kind of pesto you have on hand; this recipe will turn out great every time!
  • pasta – almost any kind of pasta can be used for this recipe, but I went with farfalle (or bowties!)

 

How to Make Pesto Pasta

  1. Melt butter in saucepan, then whisk in the flour. I like to keep it on the heat so the sauce starts to thicken right away.
  2. Add salt and pepper, whisking constantly.

    Cheddar cheese being mixed into a white sauce.
    Be sure to really let your cheese melt and incorporate into the sauce.
  3. Let it thicken a bit (keep stirring!) then slowly add the milk. Stir it constantly and once it is as thick as you like, turn down the heat.
  4. Add the cheese and then the pesto and stir that in. Keep warm and stir every once in a while.

    Pesto being whisked into a cheese sauce.
    The pesto adds so much flavor and color to this already delicious sauce!
  5. Meanwhile, boil water for the pasta. We like using colourful pasta but any good quality pasta will work. One day I will finally try making my own fresh pasta.
  6. Start adding the pesto cheese sauce to the cooked pasta. You might not use all of the sauce, it depends on how much pasta you have cooked. Leftover sauce can be used over meat in another meal. Or try it on homemade Eggs Benedict – delicious.

    Pesto sauce being added to cooked noodles.
    You may not have to use all of the sauce you’ve made. Be sure to combine this well so all of the noodles are well-covered!

And…there’s dinner! It was delicious and didn’t take long to prepare. A great meal after a hard day of work.

 

Variations and Serving Suggestions

  • Adding something like chicken or turkey is a great way to make this pasta an even heartier and more well-rounded meal.

    Seasoned turkey pieces wait to be grilled.
    Seasoned homegrown turkey meat waits to go on the grill. We are going to enjoy this on the side with our pesto pasta
  • Serving a salad on the side also provides even more nutrients and is the perfect pairing with this delicious garlic scape pesto pasta!
  • I used farfalle for this recipe, but you could do penne, rigatoni, rotini, or even a longer noodle like spaghetti. This pesto cheese sauce tastes good on everything!

 

 

 

More Recipes

Our entire Country Living in a Cariboo Valley Recipe Collection can be found here, and here are some more recipes hand-picked for you!

 

Garlic Scape Pesto Pasta Recipe

If you enjoy this recipe for easy pesto pasta, please be sure to rate it 5 stars below! And print this off or save it to your recipes folder!

creamy pesto pasta on a dinner plate alongside grilled chicken

Pesto Pasta

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

We love using Garlic Scape Pesto for this dish, but if you can't find any, use any kind of Pesto you like.

Ingredients

  • 2 tbsp butter
  • 2 tbsp flour
  • 1/8 tsp salt
  • dash pepper
  • 1 cup milk
  • 3/4 cup cheddar cheese
  • 3 tbsp pesto

Instructions

  1. Melt butter in saucepan, then whisk in the flour.
  2. Keep on the heat so the sauce starts to thicken right away. Add salt and pepper, whisking constantly.
  3. When mixture thickens, slowly add the milk while stirring.
  4. Keep heating and once thickened, add the cheese.
  5. Add the pesto.
  6. Meanwhile, cook noodles then strain well.
  7. Stir the pesto sauce into the cooked noodles.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

© Annie

Mediterranean Lemon Chicken Recipe

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This Mediterranean Lemon Chicken recipe is a simple and delicious way to serve a hearty meal that’s bursting with fresh flavors! You’ll love the fresh citrus taste and how easy it is to put this dish together.

Lemon chicken with rice and peas.
This lemon chicken recipe is full of zingy lemon flavors and is so easy to make!

Why You’ll Love This Recipe

Graham’s getting creative in his kitchen again, this time coming up with another great chicken dinner. If you like lemon you will love this – the flavour adds a fantastic zing! Here’s his lemon chicken recipe.

We really enjoy using our homegrown chickens for this recipe. The taste is fantastic and we like knowing what goes into our food.

We also change up the type of our homegrown herbs we use in this dish. Most often we do use rosemary, but sometimes we substitute oregano or parsley instead.

 

Ingredients Needed

  • lemon – gives this dish a burst of fresh citrus flavor!
  • rosemary – a classic herb to pair with lemon and chicken.
  • garlic
  • olive oil
  • salt and pepper
  • chicken – I used pieces with the bone in, but the recipe can be altered for boneless chicken if you prefer!

 

How to Make Mediterranean Lemon Chicken

Lemon wedges and rosemary on a cutting board.
Lemons and rosemary are the perfect combination and really enhance the flavor of your chicken!
  1. Preheat oven to 425 degrees and gather up your ingredients.
  2. Grate the peel of half the lemon. Then cut the lemon and squeeze out 1/4 cup of lemon juice. We usually increase the amount, as we love lemony chicken.
  3. Snip the rosemary leaves from the stem and discard the stem.
  4. Add the rosemary leaves, garlic, salt and pepper. Stir well.
  5. Remove the skin from the chicken and coat chicken with the lemon mixture. Put in a 9 x 13 baking dish, bone side up.
  6. Cover and bake for 20 minutes. Reduce the oven to 400 and continue baking uncovered, for about 30 more minutes.
  7. Baste the chicken every 10 minutes with the lemon juices. Serve with the pan juices over top. 

 

Serving Suggestions and Variations

  • Enjoy this lemon chicken recipe alongside rice and vegetables like peas, broccoli, asparagus, or green beans.
  • If you use boneless chicken, be sure to reduce the cooking time by 10-15 minutes as it will cook faster than bone-in.
  • All kinds of herbs go great with this dish, so if you don’t have rosemary or want to include even more flavor, you could also use something like oregano or parsley.
  • For a dish with a little bit of heat, you could also sprinkle some red pepper flakes over your chicken.

 

Mediterranean Lemon Chicken in a dish, ready to be cooked.
Feel free to really pile on the garlic if that’s what you like; it goes so perfectly with the lemon and rosemary.

Why Lemons?

Lemons have wonderful qualities to improve your health and cleanse toxins from your body. I’ve been drinking two cups of hot water mixed with lemon juice a day!

We would love to be able to grow our own lemon trees outside here – what a treat that would be!

When we are lucky enough to spend time in California, we pick lemons and make our own lemonade!

 

More Recipes to Try

Our entire Country Living in a Cariboo Valley Recipe Collection can be found here, and here are some more recipes hand-picked for you!

Easy Mediterranean Lemon Chicken Recipe

If you enjoy this recipe for Mediterranean lemon chicken, please be sure to rate it 5 stars below! And print this off or save it to your recipes folder!

Mediterranean Lemon Chicken

Mediterranean Lemon Chicken

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes

Lemon, Garlic and Rosemary are the stars in this Chicken dinner recipe.

Ingredients

  • 1 lemon
  • 2 tsp rosemary
  • 3 minced garlic cloves, or more!
  • 1 tbsp. olive oil
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 6 chicken pieces, bone in

Instructions

  1. Preheat the oven to 425 degrees.
  2. Grate the peel of half the lemon. Then cut the lemon and squeeze out 1/4 cup of lemon juice. Add more juice if you love lemony chicken.
  3. Add the peel, oregano, garlic, salt and pepper. Stir well.
  4. Remove the skin from the chicken and coat chicken with the lemon mixture.
  5. Put in a 9 x 13 baking dish, bone side up.
  6. Cover and bake for 20 minutes. Reduce the oven to 400 and continue baking uncovered, for about 30 more minutes.
  7. Baste the chicken every 10 minutes with the lemon juices

Notes

Serve with the pan juices over top. Wonderful to have alongside rice and a few vegetables!

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

© Annie

First Published October 2017; Updated May 2021

Thanks for checking out this recipe. For more, follow me on Facebook, Pinterest, Instagram, and Twitter!

How to Dry Lovage Herb

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Learn how to dry Lovage, a herb that tastes like celery.

We have perennial Lovage growing in the garden, so every year we get to enjoy big harvests of the leaves. We use them fresh in cooking, but we also dry this Mediterranean herb to use in the winter. Here’s my method for drying Lovage for use all year long.

If you want to learn more about growing Lovage plants and the care it needs, you can find it here at Growing Lovage in the Herb Garden.

How to Dry Lovage

Lovage perennial herb grows beside a greenhouse.
This herb grows quite tall.

This is lovage. It tastes a lot like celery but with a stronger flavor. It’s great to use in soups, salads, stews or on top of baked potatoes. Add it to oven roasted chicken or crumble some on top of steamed fresh garden carrots. Use it as an ingredients in any type of cuisine you would use celery in.

You can see it grows quite tall and if it gets too large for its spot, you can divide it in the Fall and end up with two plants.

Lovage likes to grow in full sun, like here although it will grow well in part shade as well. The northern zones are where this plant loves to be and it has a long growing season.

Since it grows quite large, you can easily give it a really good trimming in late Spring. All these leaves are the new growth! Just cut the stems down low on the plant. You will have lots of Lovage to dry for future use and the plant will still be a good size.

Tip: Start harvesting the leaves early in the year. At some point in the season, you will see a seed head flower start to emerge. I always cut the plants flower off; I find that the leaves take on a different taste once the plant tries to flower.

 

Fresh Lovage leaves in a large basket.
Harvesting Lovage is easy!

A basket full of just picked Lovage. Oh it smells so wonderful and look at all those large leaves. I will dry all of the leaves and then pick some more. That’s how much Lovage we can use in a year. We use it often and I never want to find my herb jars empty come February!

What Size Bowls or Baskets to Use to Dry Lovage

Drying lovage in shallow bowls on a unused wood stove.
Shallow layers works the best.

 

I often start drying the lovage leaves by snipping them from the stalks into shallow bowls. I let them sit on top of the woodstove and rustle them with my fingers several times a day. We don’t use the woodstove while drying the herbs.

Our stove doesn’t get used during the summer months at all. It just becomes a safe spot where I can keep my herb dishes!

It doesn’t take long until the herbs are dry. When they are, I just put them in individual glass jars, using quart sized mason jars for the larger quantities. I use pint size jars and even half pints for the herbs I only store a small amount of. The bowl in the upper left is basil, and the rest is lovage.

 

Drying leaves in a shallow bowl.
Leaves will take days to dry, give them a toss every day.

Many herbs can easily be dried like this in shallow baskets or bowls, including parsley, thyme, rosemary, sage, oregano and others. 

Instead of using baskets, you could air dry them by gathering them in bunches, then hang them upside down out of the way. Or hang them in a paper bag if you are concerned about dust or pet hair.

Many people use a dehydrator to preserve their herbs although we do have (and use) a dehydrator here, we usually dry our herbs using this open air method. 

Have you tried drying your own herbs? It’s easy to do and they make everything taste so much better, it’s worth a try to start using more herbs on a daily basis.

Other Herbs We Grow

Fresh lovage leaves on the plant ready for picking and drying.
Save this pin to your gardening Pinterest board!

The leaves from a Bay Laurel are also easy to dehydrate – bay leaves are used often in soups or stews. They add a wonderful flavour; just be sure to remove the leaves before serving your dish! Here is how to dry Bay Laurel leaves for using all year long.

 

Basil in a basket
Fresh picked Basil leaves ready for preserving.

 

I grow Basil every year. It has such a strong flavour I find not much is needed to add some awesome flavour to dinners. But I don’t dry my Basil – I found a special trick that really works. Preserving Basil this way really keeps that strong flavour. When you dry herbs, some flavour is always lost – another instance where “fresh is best”.

Here’s how to preserve Basil and keep that strong flavour – it’s a simple, fast and super easy way to preserve a lot of Basil in a short amount of time! Want to find out how to dry Parsley?

I’ve yet to try using herbs in a salt but this one sounds delicious. It calls for Basil to be used in this Herb Infused Cooking Salt.

How to Dry Lovage

 

Originally published Aug 2017; latest update Oct 2024

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