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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.

    Tuscan Chicken & Vegetable Stew

    I have to say from the outset that there is a lot of chopping going on here. A LOT. It was one of the things that almost kept me from trying this recipe.

    You read – I’ll chop …

    My new dear friend, mentor and cruise ship guru, Chloe, was making this one day while we were working at her home. (CHOP, CHOP, CHOP) Her house was filled with the most wonderful aromas. She assured me that this recipe was easy  … especially if you buy a rotisserie chicken. She gave me the recipe and looking at it, I still wasn’t sold. CHOP, CHOP

    Chop this. Chop that. Chop that other thing. Oh, yeah, and chop that thing over there, as well. And not just the Swedish Chef inspired chopping that I usually do … chopping so things are the same size. UGH! Not my forte.

    The next day, while we were working (yes, I spent a tremendous amount of time at her house), we sat and had this stew for lunch. Well, hush my mouth and pass my chopping knife! You could have added 7 more ingredients to this and I would have chopped away. (Well, not really)

    Chop … chop … chop …

    I acquiesced and tried it at home. This makes a HUGE pot of stew – which is good when you hate chopping neatly as much as I do. The Dear one and I had this for dinner one night and had 3 containers for the freezer. Some toasted bread and a green salad and you’re set on a chilly evening.

    So, Chloe … I went on an interview for a job as a tour guide. I was very content to sit on a tour bus with cruise ship passengers riding around Acadia National Park and Mount Desert Island. Tour over, passengers leave, count your tips, done. Chloe and I hit it off instantly. You know, that rare, kindred spirit vibe you find only a few times in your life, if you’re lucky. During this interview, Chloe mentioned that she wanted to retire after the 2017 season. The next thing I knew – and I’m not quite sure what she saw in me, maybe it was my silliness in actually being willing to take the job – she was training me to take over her job when she retired. (chop, chop, chop)

    It was terrifying at first. So much information. So many moving parts. I would sit next to her, day after day, in utter awe at all the information in her head. Her ease with the most difficult people (myself included) was grace personified. Her innate ability to take the most difficult of scenarios, turn it around and make it seem like there was never an issue.

    I am sure many people who began the conversation all fired up had no idea how she managed turn the situation around, or perhaps didn’t even notice that the situation was turned around. She calls this the “please, pass the butter” voice. (I’m still working on that.) It was inspiring.

    But, aside from training me – mentoring really – adopting a bit – for this job of many facets … wait, I’ll explain. Does anyone remember the old Ed Sullivan Show? There was a fella on the show, quite often actually, who had many thin bamboo poles. He would start spinning plates on these poles and run around the stage, watching the plates, jiggling the poles, spinning plates, keeping all the plates up in the air. That, in a nutshell, is my job.

    Sorry, digressed … aside from mentoring me in this difficult transition, she became a dear friend. She and her darling husband Scott (and the dearest Lucy) fed me, wiped my tears, picked me up from the ground when I was at my lowest, taught me, guided me, became my family, laughed with me, drank wine with me at the end of a frustrating day, sighed with me, and guided me through a frantic summer and fall.

    On one of my worst days – I had made at least a billion mistakes – I had stepped away and there were tears streaming down my face. Scott came over, wiped them away and said, “Do you think Chloe has never made a mistake? Chloe has made more mistakes than this. Learn from them. Make new ones. And don’t let anyone see you crying.”

    I am truly grateful to Chloe for so much … more than I can ever possibly express, more than my heart and head can hold at times. It’s that rare type of symbiotic friendship where words are not always necessary, giggles and laughing are ever present, compassion is a given, forgiveness always there, and life is so much richer with them in it.

    Thank you so much, dear woman, for all you’ve done for and given me.

    Anyway, enough mush …

    Every time I make this soup, I think of sweet Chloe and miss the stuffin’ out of her! Hmmm, maybe I should give her a call while I’m chopping freakin’ vegetables …

    I joke about the chopping, but there is a lot. But once that’s done, that’s really it – jut add ingredients and stir. The apple cider vinegar gives it a layer of flavor that brings everything together.

    • 1 tablespoon oil
    • 3 tablespoon butter
    • 1 medium onion, diced
    • 2 cloves garlic, minced
    • 3 cups chopped carrots
    • 3 cups chopped celery
    • 1 large zucchini, chopped
    • 1 sweet red bell pepper, chopped
    • ¼ cup flour
    • 4 cups chicken broth
    • 1 tablespoon Italian seasoning
    • ½ teaspoon crushed red pepper flakes (optional)
    • 1 (19 oz.) can cannellini beans, drained and rinsed
    • 1 (28 oz.) can diced tomatoes, undrained
    • 1 cup diced cooked chicken breast (I used rotisserie)
    • 1 cup fresh spinach leaves, chopped
    • 2 tablespoons cider vinegar
    • salt and pepper to taste
    • fresh parsley
    • parmesan cheese

    In a large pot over medium high heat, add the butter and olive oil. Add in the onion, garlic, carrots, and celery and saute for about 4-5 minutes, until tender and fragrant.

    Stir in the zucchini and red pepper and cook for another 2 minutes until slightly softened.

    Sprinkle in the flour to create a roux and cook for another minute. Slowly add 1 cup of the chicken broth while continuously stirring until it starts to thicken and comes together. Then slowly pour in the remaining chicken broth.

    Stir in the Italian seasoning, red pepper flakes, beans and entire can of tomatoes.

    Bring to a boil, stirring frequently. Add the chicken and reduce heat to low and simmer uncovered for 25-30 minutes.

    Stir in the spinach and cider vinegar and cook for an additional 3-4 minutes or until everything is heated through.

    Season with salt and pepper to taste and serve hot with fresh parsley and parmesan cheese, if desired.

    Ravioli di Ricotta

    Insane. I am telling you I am insane. Perhaps certifiably insane.

    Those of you who know me well are reading this and nodding your heads in agreement. I know. I have come to terms (mostly) with my insanity and am beginning to embrace it – as a southern woman would, gardening in big ugly hats, drinking see tea and having many cats. Being in Maine ones insanity eccentricity comes in a slightly different form – Bean boots, Allen’s Coffee Brandy (honestly, I have never had it and never will) and making maple syrup.

    When I gear up for the winter, I fill our house with wonderful ingredients, the Dear One fills it with firewood, I hang the window quilts I made, and I scour recipes for projects. Recipes I might not have as much time on my hands to try when the sun is shining and we’re puttering in the garden or working way too hard.

    This particular project started with a birthday gift from my dear husband – a pasta maker. We made fettuccine and spinach fettuccine – a dessert pasta may be on my list.

    And while this kept us occupied for a while, we wanted more. I have been making ravioli with my Mama for most of my life. She will undoubtedly say you only started helping in your 20s, but at this point in time, and at my age, that IS most of my life.

    I have ravioli forms that my mother gave me and they’re great, but I thought … we have this machine there must be an attachment to make ravioli. And there was! When my in-laws asked what we’d like for Christmas, without hesitation, we both said – a ravioli attachment for our pasta machine!

    It’s obviously taken some time for us to get to this point. I would look at it. It frightened me. I walked away. It sat staring at me, taunting me, daring me to try making ravioli with this machine.

    It snowed. I was bored. HEY! Let’s make ravioli!

    First the filling:

    • 1 pound fresh ricotta, drained if wet
    • Pinch of freshly grated nutmeg
    • 1 t freshly grated lemon zest (from about 1/2 a lemon)
    • 1 C freshly grated Parmigiano-Reggiano, plus more for serving
    • 1 large egg
    • Salt and freshly ground black pepper

    In a large bowl combine the ricotta, nutmeg, lemon zest, Parmigiano-Reggiano, and 1 egg. Season to taste with salt and pepper, stir well, and set aside.

    Now the difficult part, the ravioli dough:

    • 3 2/3 C all-purpose flour
    • 2 large eggs
    • 2 egg yolks
    • 1 T olive oil (optional)

    Mound the flour on a clean work surface and create a well in the center. Place the eggs, egg yolks, and oil (if using) in the center. Using a fork, whisk the eggs and oil together and slowly start dragging the flour into the egg mixture. Knead by hand until all the ingredients are well combined and the dough is smooth and elastic, about 10 minutes.

    (Alternatively, place all the ingredients in the bowl of a stand mixer fitted with a dough hook. With the mixer on medium speed, knead the dough until smooth and elastic, about 5 minutes.)

    NOTE: I was seriously lazy. I used the stand mixer. THIS SUCKED. No, really. It was terrible. I finally got it to the right consistency, but it took forever. More flour, more water, more oil. No more lazy.

    Wrap the dough in plastic wrap or place it in a covered bowl and let it rest at room temperature for at least 30 minutes.

    Set up a pasta machine and turn it to the largest opening. Cut off pieces of dough about the size of an egg. Working with one piece of dough at a time, roll the dough into sheets about 1/8-inch thick.

    NOTE: You start at zero, and with each pass through you raise the number. We went to #6

    Lay 1 pasta sheet flat on a lightly floured work surface and determine approximately where the halfway point is lengthwise.

    Lay the pasta dough in the machine, folded edge on the roller, with the dough lying on either side of the machine. Turn crank 1/4 turn to start dough feeding.

    Put the filling shoot into the machine and crank slowly. Keep adding filling as you crank the dough through the machine. Repeat and repeat.

    Let dry for 10-15 minutes and pull the ravioli apart and boil right away or let dry completely and freeze.

    The easiest way to do this is roll a sheet and fill – roll a sheet and fill – roll a sheet and fill.

    NOTE: Okay. These are the prettiest photos. The beginning part of this process was hell. Rolling the pasta sheets was difficult. Filling? Can’t even talk about it yet. But I keep finding filling in my hair. I used a ravioli/pasta/pastry cutter to help separate the ravioli.

    I’ve gone through all the trouble to make this ravioli, I need the perfect sauce. I scoured the internet and came across this sauce from Giada De Laurentiis. Her dish and ravioli was different, but I found the sauce intriguing.

    • 6 T unsalted butter
    • 2 T balsamic vinegar
    • 1/2 t salt
    • 1/4 t freshly ground black pepper
    • 1/3 C toasted, chopped walnuts
    • 1/4 C grated Parmesan

    Bring a large pot of salted water to a boil over high heat. Add the ravioli and cook, uncovered, at a gentle boil, 2 to 3 minutes, until tender but still firm to the bite, stirring occasionally. Drain ravioli.

    While the ravioli is cooking, in a medium sauté pan melt the butter over medium heat, stirring occasionally. When the foam subsides, and the butter begins to turn a golden brown, about 3 minutes, turn off the heat. Let cool for about 1 minute. Stir in the balsamic vinegar, salt, and pepper.

    Transfer the ravioli to the pan sauté pan with the balsamic brown butter. Gently toss. Sprinkle walnuts and cheese over the top. Serve immediately.