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.

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.