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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.

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    Oven-Roasted Fiddleheads with Capers and Lemon #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 Healthy Green Recipes for St. Patrick’s Day.

    I will admit from the outset, that this recipe has been sitting on my to-do list since last spring. I’ve just had a hard time sitting in front of this computer and writing. Seeing this week’s theme jolted me into, Come on, girl, get off yer are and write. So here I am.

    Besides, it’s cold here in Maine. I am longing for springtime. Remembering this recipe and the lovely spring day I found these green beauties makes me warm and happy. Perhaps by you, the little fiddleheads are pushing through the ground as you read.

    Fiddleheads are the young unfurled fronds of ferns that pop their little heads out of the ground in the spring. Usually an Ostrich Fern. You harvest them in the spring before they unfurl and are close to the ground. This involves a lot of tramping around – well, treading lightly around the woods, peering on the ground for these little prized gems. Usually under or near trees, so they’re in a cool-ish, damp-ish place. You cut close to the ground and try not to take too many from the same cluster so as not to kill the fern – we’ll want more next year, right?

    They are high in omega- 3 and omega-6 fatty acids, and high in iron and fiber and potassium.

    They are fiddly to clean – hahaha, get it? Fiddleheads? Fiddly? – oh, I crack myself up. Cutting off the bottom, peeling the brown papery stuff and soaking, and soaking, and soaking.

    But once soaked they look like this:

    Cool, right? And a little weird.

    I wanted the preparation method to be light as the flavor of the Fiddlehead is delicate. They taste like spring-time, a little grassy, a little nutty, a bit like an asparagus. and I think a bit like an artichoke.

    • cups fiddleheads
    • tablespoons capers
    • tablespoons fresh lemon juice
    • tablespoon extra virgin olive oil
    • 1/4teaspoon sea salt
    • 1-2 thin lemon slices

    NOTE: I left the capers out. Someone here has an issue with capers. I’m not quite sure what or shy, but for marital harmony, I left them out.

    Preheat oven to 450 degrees.

    Wash fiddleheads thoroughly, in at least 2-3 changes of water. Trim away any brown, woody ends of fiddlehead stems.

    Bring a medium pot of water to a boil and blanch fiddleheads for 5 minutes. Drain and plunge into an ice water bath to stop cooking.

    Drain thoroughly and toss with lemon juice, olive oil, capers, salt and lemon slices.

    Spread onto a parchment lined baking sheet and roast for 8-12 minutes, until lightly browned and crisp around the edges.

    Healthy Green Foods for St. Patrick’s Day

    Healthy Green Main Meals

    Super Green Side Dishes

    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.

    Balsamic Roasted Carrots

    It starts to be that time of year. Fresh vegetables start to appear. Carrots grown in the greenhouse over winter pop up and are ready to eat.

    I wish I could say these were my carrots, but alas, we planted nothing for over winter in the greenhouse this year. These are local and fabulous.

    I love roasting carrots; it really bring out their sweetness. Tossing them with balsamic and garlic … well, woweeeeee! I made these one night we had a bunch of people over. Another of those situations, where 4 turns into 6 which turns into 8 and finally stops the train at 10! Fortunately, the Dear One must have been Italian in a past life as he will always opt for erring on the side of too much food. Well, except these carrots. I made a 1 1/2 times this recipe and there wasn’t a single carrot left!

    • 24 thin carrots, tops trimmed to 2 inches (or cut thicker ones in half)
    • 2 tablespoons olive oil
    • 2 tablespoons balsamic vinegar
    • 5 cloves garlic, minced
    • 1 teaspoon dried thyme
    • 1 teaspoon chopped fresh rosemary
    • Kosher salt and freshly ground black pepper, to taste
    • 2 tablespoons chopped parsley leaves (additional shopped for garnish)

    Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

    Place carrots in a single layer onto the prepared baking sheet.

    NOTE: Some that seemed too wide I cut in half. Slender baby carrots would be perfect for this.

    Mix next 7 ingredients in a bowl.

    Pour over carrots and season with salt and pepper. Toss to coat all carrots.

    Into oven and bake for 35-40 minutes, or until tender.

    Serve immediately, garnish with chopped parsley.

    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.

    Bread and Butter Pickles

    Done

    This falls under the posts I wasn’t able to do during computer-geddon.

    So, what should we plant in our garden, says me.

    Well, we need to have cucumbers. Ava loves cucumbers, says the Dear One.

    Well, okie dokie, thinking to myself … I don’t really like cucumbers. Do we have to plant A LOT of them? Strike that … I like tzatziki. I like pickles. I like to use them in a sauce for salmon. I do like a little bit raw and in a salad. L-I-T-T-L-E bit.

    In the cucumber plants go. Off goes the gardener (a/k/a the Dear One) to work in Russia for 3 weeks. And suddenly KA-BOOOOM it’s cucumber hell.

    You know that neighbor you have or have heard about? The ones that leave zucchini on your doorstep and run away? Well, that was me! The cucumber monster.

    Even with giving them away there were tons around. Now, the Dear One does not eat anything pickled … sigh. But I DO and he was away and I was bored and I needed something to do to entertain myself. (lotso justifying going’ on here)

    And then I came across this recipe for Bread & Butter pickles over at Recipe Girl and realized I had this great cookbook Cooking Light’s Cooking Through the Seasons on my bookshelves. Ta da! I was set!

    What I did do, though, being the only pickle person on the premises was ‘can’ them. Something I have wanted to try for quite some time, and there will be more of this following. My mother now refers to me as ‘my daughter, Laura Ingalls’.

    I was a bit nervous about this canning process at first, but once I started it was off to the races. I didn’t can much this year. I much happier with things in the chest freezer we have. But now I’ve started this there are a host of things I have ready to try for next year!

    To very loosely quote Bob Wiley (and if you don’t know the character or the movie … sigh) – I’m canning! I’m canning! I’m canning! I can! I’m a canner! I can!

    I was surprised at how easy the pickle part of this project was. For some reason I had an entire saga that went on when you pickle something.

    • 5 1/2 C (1 1/2 pounds) thinly sliced pickling cucumbers
    • 1 1/2 T kosher salt
    • 1 C thinly sliced sweet onion
    • 1 C granulated white sugar
    • 1 C white vinegar
    • 1/2 C apple cider vinegar
    • 1/4 C light brown sugar (packed)
    • 1 1/2 t mustard seeds
    • 1/2 t celery seeds
    • 1/8 t ground turmeric

    Combine cucumbers and salt in a large, shallow bowl; cover and chill 1 1/2 hours. Move cucumbers into a colander and rinse thoroughly under cold water. Drain well, and return cucumbers to bowl. Add onion to the bowl.

    NOTE: When you’re slicing the cucumbers, don’t slice them too thinly. You want them to have a bit of substance to them so they’ll hold up in the pickling liquid.

    Add onions

    Combine sugar and remaining ingredients in a medium saucepan; bring to a simmer over medium heat, stirring until sugar dissolves. Pour hot vinegar mixture over cucumber mixture; let stand at room temperature 1 hour. Cover and refrigerate 24 hours. Store in an airtight container in refrigerator up to 2 weeks or give them a hot water bath to seal the jars and they’ll store forever … for a very long time … until you’re ready to use them.

    Watercress Composed Salad with Citrus Dressing ~ March Daring Cooks

    Salad

    I haven’t been living in one place for a long enough period of to really concentrate on joining any cook-alongs. It’s been over 6 months with this back and forth stuff! I’m so excited t his month to not join one of The Daring Kitchen’s challenges, but TWO!

    For March’s Daring Cooks’ Challenge, Ruth, Shelley and Sawsan asked us to totally veg out! We made salads and dressings, letting the sky be the limit as we created new flavors and combinations that reflect our own unique tastes.

    I’ve always made my own dressing. Probably because my mother always made her own dressing and my grandmother always made her own dressing. I will occasionally buy a dressing in a bottle, if I want a quick marinade for something, but otherwise I just find them … hmmm, ICKY! Thick and gloppy and off-tasting.

    This challenge was right up my alley!

    Many, many moons ago, Erie and I went to a Spanish restaurant in Queens (the name escapes me at the moment and perhaps she will chime in and let us know). We had the most wonderful composed salad – and I was surprised as I’m not usually a fan of composed salads.

    Since then, this is my go to company is coming, steak themed dinner, salad. It’s simple with lots of great ingredients.

    • 1 bunch watercress
    • 2 hard boiled eggs
    • 2 plum tomatoes
    • 1 can hearts of palm
    • 1 shallot
    • juice from 1/2 an orange, lime and lemon
    • 3 t extra virgin olive oil
    • 1/2 t oregano
    • s&p

    NOTE: I used plum tomatoes, use whatever tomatoes make you happy.

    Watercress

    Wash watercress thoroughly and cut off stems. Place watercress on a platter

    Quarter hard boiled eggs into wedges.  Scatter over watercress.

    If using Roma tomatoes, cut into wedges. If using other tomatoes, cut into chunks. Scatter over watercress.

    Slice hearts of palm into 1/4″ rings. Again, scatter over watercress.

    Thinly slice shallot into rings. Scatter over salad.

    Dressing salad

    In a bowl, whisk together citrus juices, oregano and s&p to taste. While whisking, stream in olive oil. When ready to serve salad, drizzle dressing over the top.

    Hasselback Potatoes with Bacon

    Potatoes Finished
    A side dish. A side dish. Don’t you just find yourself making the same ones over and over again? Rice, potatoes, orzo (no comments, Marg!) I find that particularly true with POTATOES … mashed, baked, roasted, baked, mashed, roasted, and roasted again … B-O-R-I-N-G.
    If this dinner was going all the way, the potato had to go all the way as well.  I had seen Nigella make these years ago and had tagged them in Forever Summer to try one of these days.
    Always to be one to gild the lily, I added BACON. Bacon makes everything better!
    • 2 Yukon Gold potatoes, peeled
    • 2 slices thick cut bacon, cut crosswise into 9 pieces
    • 2+ tablespoons butter, melted
    • Salt to taste
    • Freshly ground pepper to taste

    Preheat the oven to 375º.

    After peeling potatoes, place them in a bowl of cold water to prevent browning.

    Lay the bacon pieces on a baking sheet and freeze until hard, about 30 minutes. Bring a pot of salted water to a boil.

    Cutting Potatoes

    Add the potatoes to the boiling water and cook 4 minutes. Remove with a slotted spoon and carefully transfer to a baking sheet; let cool slightly.

    NOTE: This just gets them started cooking a little faster.

    One at a time place potato lengthwise on a cutting board. Place wooden spoons lengthwise along the potato. Cut slices across the short side of the potato, about 1/8 inch apart. The wooden spoons will prevent your knife from cutting completely through the potato. You don’t want to cut through to the bottom of the potato.

    Stuffed with Bacon

    Once cut,place potatoes on a baking sheet and insert 3 pieces of the frozen bacon into the cuts of each potato, spacing the bacon evenly and letting it poke out of the top. Melt 1 to 2 tablespoons of butter and brush generously over the potatoes and in the cuts. Reserve any excess butter for basting. Season the potatoes with salt and pepper.

    NOTE: Okay, so I used more than THREE pieces in each potato. THREE? Seriously?

    Transfer the potatoes to the oven and bake until the outsides are browned and crisp, about 40 minutes, basting halfway through with the reserved melted butter.

    Season with salt and pepper.