• ”my
    Award Winning Recipe Blogs - BlogCatalog Blog Directory
  • myTaste.com
  • Proud member of FoodBlogs
  • Advertisements

    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.

    Advertisements

    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.

    https://static.inlinkz.com/cs2.js

    Skillet Focaccia

    Done

    I have a go to bread recipe. It’s easy and versatile. I can make loaves or pizza or focaccia from the dough and they’re all equally good.

    But every once in a while I want to change things up. Something with a different flavor. Something with a different cooking method.

    When I came across this recipe I knew this was something I needed to have in my arsenal.

    It’s faster to put together than my dough, has a nice crumb, and bakes in a cast iron skillet. I’ve played with the topping … different herbs, grapes, olives. The shy’s the limit. Which is cool. Oven to table.

    Baked

     

    for the dough:

    • 3/4 C warm water
    • 1/2 t granulated sugar
    • 1 1/2 t yeast
    • 2 T olive or canola oil
    • 2 C all-purpose flour (divided)
    • 1/2 t salt

     

    for the topping:

    • 3 T Extra virgin olive oil
    • 1 t kosher salt
    • 1 T parmigiano
    • 1 T chopped fresh rosemary

    Place water and sugar in the bowl of a stand mixer. Stir until sugar dissolves. Sprinkle yeast over the water and stir few times. Let sit until foamy (about 5 minutes).

    With mixer on low speed, add 1 cup of flour and salt. Mix until combined. Add oil and mix well.

    Gradually add as much of the remaining cup of flour as you can (it may only be 3/4 of it) and mix until the dough pulls away from the sides of the bowl.

    Preheat the oven to 220 F. When it’s at 220 turn it off and keep door closed.

    Grease the skillet.

    Place dough onto a floured surface (use the remaining flour from the second cup) and fold the dough few times until you feel it’s smooth and not sticky anymore. Shape into a ball.

    Roll the dough out to the size of your skillet.

    Ready to Rise

    Place in skillet. Stretch up the sides. Cover with a kitchen towel and place in the oven for 20 minutes.

    Take the skillet out of the oven and increase oven heat to 400 degrees F. Make indentations in the dough with your fingers.

    Risen

    Mix melted butter, parmesan and rosemary in a small bowl. Brush the dough with half the butter.

    Brushing

    Place skillet with dough in the preheated oven and bake 20 minutes, or until golden brown. Brush with remaining butter. Let cool until safe to the touch and slice. Serve.

    Bruschetta

    Done

    Hello, computer, my old friend

    It’s nice to type on you again

    Brian fixed you, oh, so sweetly

    Back on my desk, oh, so neatly …

    It’s been a really long slog trying to get my iMac fixed! It just froze and died one day while I was still living in Brooklyn – it’s been dead for over one and a half years!

    I tried to have it fixed while I was still living in Brooklyn. Really, I did. Brought it to the Apple store. Sadly, I have only 2 kidneys to give up and the cost would have required 4 kidneys. I found an Apple authorized dealer. HUZZAH! He could fix it for $600. Well worth it, I thought. A new computer would have cost me at least twice much. And then the phone call. Well, you see, says he, there’s far more wrong with the computer than we thought. Aside from the Logic Board, you need to replace the flaggity gimboboo and the lala hosinfeffer. We’ll have to tack another $600 onto the original estimate.

    WHAT? Are you kidding me or what, says I. No way. As the time approached for me to move, I considered throwing the darn thing away. Really, it’s a planter at this point. The Dear One, so much more level headed than I, interjected and said, bring it with you in the move. I’, sure we can find someone in Maine to fix it for far less.

    Okay.

    And it sat.

    And it sat.

    And it sat some more.

    Sigh …

    The girls get together for breakfast quite frequently. Occasionally, the boys join us. One morning my friend Jenn’s husband joined us. I was lamenting about having to use only the Dear One’s laptop and how difficult it’s been to blog on the laptop. One, it’s so TINY. Two, it’s not mine and I wasn’t comfortable. I wanted my lovely, big, pretty iMac back! WAAAAAAHHHHH!

    Jenn’s husband, the wizard Brian looked at me and said, Bring it to me. I can fix it.

    It took a number of months with the summer and traveling and renting of houses and stents, but one day he calls  … he says to me … it’s done. Come and get it!

    Well, I wanted to just fall off my chair!

    And here I am. Back at my beloved computer, happily typing away, knowing I have a ton of blog posts to catch up on.

    Please, dear followers, if you’re still out there, don’t judge the random out of order, spring, summer and fall posts you’ll read pouring out of here!

    Brian, you are a genius and a dear friend. Thank you so much for fixing my computer and getting me back on track!

    So, back to the Bruschetta … this may be the most requested recipe in our house. Long day, company  coming, misunderstanding, Bruschetta solves it all. Sadly, the Dear One is a little camera/social media shy. If he weren’t I would add a photo of the ginormous smile that spreads across his face every time he eats this.

    It’s so easy to whip up. Even with the sins of off season tomatoes, this is wonderful. The rest of the ingredients sort of hide that flaw.

    This Bruschetta was made with tomatoes straight from our garden … oh, so was the onion, garlic, and basil!

    • 1 baguette
    • 4 plum tomatoes, diced
    • 4 garlic cloves, minced
    • 1/2 C diced sweet onion
    • 1/2 t salt
    • 1/4 t pepper
    • 1 T extra virgin olive oil, plus extra for brushing baguette
    • 1/2 T balsamic vinegar

    Preheat oven to 450. Slice the baguette. brush both sides of each slice with olive oil. Sprinkle with salt. In oven until golden.

    Mix all other ingredients in a bowl.

    To serve, either put a spoonful of the tomato mixture on each toast or the toasts on a platter and the bowl of the tomato mixture beside it and let everyone help themselves.

    Enjoy!

    Yes, it’s that easy!

     

    Chocolate Chip Banana Bread

    Sliced

    I had the honor … well, no, privilege of starting and maintaining a fabulous cooking forum. I met fabulous women. I even met some of my very best friends through this forum, all of whom I cherish and miss as I sit here in the frozen springtime beauty of Maine.

    We traded our cherished recipes, helped each other with ingredients, shared our family trials, tribulations and successes. Sadly, we mourned together at the passing of some of our members.

    We decided that our wonderful recipes needed to be in written in book form and we set out to self-publish our own cookbook. What a joy it was to put together! So many fabulous recipes, everyone jumping in to help test recipes and type. 290 pages of food and friendship!

    One of my absolute favorite recipes from the book is Chocolate Chip Banana Bread, shared by jerseygirl. It is my go to banana bread recipe and where all of the bananas we don’t get to fast enough end up.

    Continued thanks to all of you for sharing your recipes and time. Becky, I still miss you each and every day.

    • 2 C flour
    • 1 C sugar
    • 1 t baking powder
    • 1/2 t baking soda
    • 1 t salt
    • 1 C mashed ripe banana
    • 1/2 C butter, room temperature
    • 2 eggs
    • 1 C chocolate chips
    • 1/2 C walnuts

    Preheat oven to 350. Grease a 9×5 loaf pan

    Combine all ingredients except chips and nuts in a large bowl. Blend well on medium speed of an electric mixer. Stir in chips and nuts. Pour batter into prepared pan.

    Bake 60 to 65 minutes or until toothpick interested in center comes out clean.

    Ready to slice

    Cool 10 minutes in pan. Remove from pan and let cool completely on a rack.

    Pita Chips

    This was written over the summer and then my computer went KA-BLEWY! There will be a few of these, so please be patient!

    Ready to eat

    I made hummus. Really simple process, and so much better than store bought. But what would homemade hummus be without homemade pita chips? A tragedy I tell you!

    So much better tasting and better for you than what you get in a bag in the supermarket. In the time it takes you to open the bag (almost), you can have fresh, crispy pita chips!

    I should note, I come from a long line of women who can NEVER put bread of any kind in the oven to crisp or toast without burning it at least twice, so I watched this very carefully, and managed to only have to do it once … even in an electric stove.

    • 3 pita rounds
    • 1 1/2 T olive oil
    • 1 t za’atar
    • 2 t sea salt (I used kosher)
    • 1/2 t freshly ground black pepper

    NOTE: If you can’t find za’atar at your local grocer, you can buy it on Amazon. You can also leave it out and use garlic powder, or any other herb or seasoning, if you prefer.

    Preheat the oven to 350°. Lightly oil two large baking sheets.

    Panorama

    Separate the top of each pita from the bottom, so that each is divided into 2 halves. Cut each half into six triangles. First cut in half, then each half into thirds.

    Transfer the triangles into a large mixing bowl and sprinkle with the olive oil, za’atar, salt and pepper. Toss well, but gently, so that each pita triangle is well coated.

    Lay the pita triangles on the baking sheets in single layers. Bake for 10 to 12 minutes or until golden brown.

    Toasted

    NOTE: WATCH! Check after 8 minutes. You don’t want to become a member of the I-burned-the-darn-bread club, do you?

    Let the pita chips cool on the baking sheets to room temperature. Use immediately or store in a sealed plastic bag or large lidded container for up to one week.