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  • Buttered Rosemary Dinner Rolls #SundaySupper

    Another Sunday … another Sunday Supper Movement. This week hosted by Christie at A Kitchen Hoor’s Adventures. Stop by and check out her blog … scroll to the bottom and check out all of the Easy Easter Side Dishes

    It doesn’t get easier than these dinner rolls!

    When I have a large group over for a holiday – last Easter there were 12 of us – I try to simplify my menu as much as humanly possible. If you know me, that’s not easy!

    But, as I’ve gotten older, I’d like to think I’ve gotten wiser … at least about cooking! I used to have elaborate menus with fabulous, but complicated recipes. I’d be in the kitchen all day and a good portion of the time once my guests arrived. Dinner was fabulous, but I was exhausted and my kitchen looked like the Swedish Chef had cooked dinner.

    Now, I try to add in a few things (well, as many as possible) that can be made or prepped in advance.

    I sit and make a menu with a shopping list next to it, and next to that timing. If I can’t make the timing work something on the menu has to change.

    These dinner rolls are a savior! So easy and quick and because of the embellishments on top, it’s hard to know you did not bake them from scratch. I think this recipe came from Ree Drummond, but I don’t remember. Sorry!

    • 15 frozen, unbaked, un-risen dinner rolls
    • Melted butter
    • Coarsely chopped fresh rosemary
    • Coarse sea salt

    Place the dinner rolls in a large lightly buttered skillet, allowing some space between the rolls. Cover with a dish towel or cloth napkin and set aside in a warm place to rise for at least 2 to 3 hours.

    When risen, the rolls should be poufy and soft. Brush melted butter onto the rolls. Then sprinkle the rolls with chopped rosemary and sea salt.

    NOTE: I have also sprinkled thyme on the rolls. You can change up the herbs to whatever suits your fancy or menu.

    Bake (as instructions on the packet – usually 400 degrees F) for 15 to 20 minutes.

    NOTE: When you take them out of the oven they’re really puffy – sometimes over the top of the skillet. Once you let them sit for a few minutes they deflate a bit.

    Serve hot.

    Easy Easter Side Dishes

    Enticingly Easy Sides

    Scrumptious Salad Sides

    Sunday Supper MovementThe Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.

    Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

    PLT #FantasticalFoodFight

    While tip-toeing through the internet, I came across Fantastical Food Fight. And, while I’m REALLY bad at timed anything, this really intrigued me. A dish is picked, make your own version, compare. I liked that.

    And April’s theme … the BLT! Not that I think there’s anything you can do to a BLT to improve it. Bacon, mayonnaise, bacon, lettuce, bacon, tomatoes, bacon, bread. But perhaps, just perhaps, there is another way to have a BLT.

    Crispy pancetta, arugula and sun-dried tomatoes, some olive oil and balsamic vinegar, all tucked inside a ciabatta roll. Well, that works for me.

    The arugula is from our garden. The sun-dried tomatoes too – the last jar from last summer.

    You may find this shocking, but there really isn’t a recipe for this.

    • Ciabatta roll or loaf
    • Thinly sliced pancetta or prosciutto
    • Arugula
    • Sun-dried tomatoes

    Heat oven to 425.

    On a baking sheet, make a single layer of the pancetta or prosciutto. Should take about 10 – 15 minutes. Remove from oven and let cool.

    Pile everything onto the ciabatta.

    Drizzle with olive oil and balsamic vinegar. (I suggest a balsamic glaze or reduction)

    DIG IN!



    Cherry Walnut Soda Bread

    I come from an Italian and Greek family. We celebrate a lot of things with a lot of food.

    But, here comes St. Patrick’s Day. The Dear One is Irish (mostly) and can trace his roots back to Town someplace in the County something. Totally lost in translation for me.

    Sadly, this is what I know about being Irish …

    Irish Whisky
    Guinness (Steak & Guinness Pie)
    Uncle Nicky’s Irish Cream
    Irish Stew
    Beer
    St. Patrick’s Day Parade in NYC
    LeprechaunS

    I’m sure there are other things … but the knowledge is SERIOUSLY limited.

    I want to make something special for the Dear One. Celebrate his heritage a wee bit.

    I opened the Boston Globe and there was a recipe from Lisa Yockelson of Baking Style Diary for a cherry and walnuts soda bread. This is the ticket.

    No blarney, this was fantastic and easy … and gone. Great combination of favorite flavors. This could make even the least Irish amongst us to feel a bit green on St. Patrick’s Day!

    • 2½ cups flour
    • 1 teaspoon baking soda
    • ¾ teaspoon baking powder
    • ¼ teaspoon salt, preferably fine sea salt
    • ¼ cup sugar
    • 4 tablespoons (½ stick) cold unsalted butter, cut into teaspoon-size chunks
    • 1 egg plus 1 extra yolk
    • ½ cup buttermilk, or more if needed
    • 2 teaspoons vanilla extract
    • ¾ cup dried Montmorency cherries
    • ⅔ cup coarsely chopped walnuts

    NOTE: Didn’t have buttermilk. Didn’t want to buy a gigantic container of buttermilk for a mere 1/2 cup. I do, however, keep a container of buttermilk powder in the fridge for just such emergencies. Worked like a charm! The powder goes in with the dry ingredients and you add water to the wet ingredients. Not sure how it works – magic, I’m sure – but it does!

    Set the oven at 375 degrees. Line a baking sheet with parchment paper.

    In a large bowl, whisk together the flour, baking soda, baking powder, salt, and sugar to blend them.

    Scatter the butter over the flour mixture. Using a pastry blender or two blunt knives, cut the fat into the flour until it is reduced to pea-size bits. Using your fingertips, lightly crumble the mixture for 1 minute to reduce the butter into small flakes.

    In a small bowl, whisk together the egg, egg yolk, buttermilk, and vanilla. Pour the egg mixture over the flour mixture. Scatter the cherries and walnuts on top. With a rubber spatula, stir to form a dense but cohesive mixture to bring the dough together. If necessary, add more buttermilk, 1 teaspoon at a time. Knead the dough lightly and briefly in the bowl for half a minute.

    Turn the dough out onto the counter. Form it into a plump ball about 5½ to 6 inches in diameter. Place the ball on the baking sheet and use a sharp paring knife to slash a shallow “X” in the top.

    Bake the round for 45 to 50 minutes, or until set and golden on top. Using two spatulas, carefully transfer the bread from the parchment paper to a wire rack to cool completely.

    Use a serrated knife to cut into slices.

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