Tag: garlic

Breads, Recipes

SRC: Parmesan Garlic Rolls

Sarah

It’s Secret Recipe Club time again! If you’ve missed past SRC posts, the premise is this: you’re assigned a different member’s blog every month. You visit their blog, choose any recipe you want, then make it and share it on your blog. Everyone else posts about their secret blog the same day. It’s fabulously fun to try out new blogs. If you have a blog, definitely check it out and consider joining! I highly recommend it.

This month I was assigned to Amanda’s Cookin’, a blog written by the founder of the Secret Recipe Club herself! Though she has many delicious looking sweets and enticing main dishes on her blog, I was immediately drawn to these babies:

Yes, you read that right.

Parmesan Garlic Rolls.

Oh my goodness. Skipping the sweets for something cheesy was a VERY good idea. Excuse me for shouting, it was necessary in this case.

Think savory cinnamon roll, except without the cinnamon-brown sugar filling. These soft, doughy rolls are stuffed full of herb garlic butter, Parmesan cheese, and Mozzarella cheese, then topped with tons of parsley and more cheese. Each bite is cheesy and gooey, more delicious than the first.

These rolls would be a perfect companion for a simple soup and salad night, or are great enjoyed appetizer-style on their own. I actually made two batches of dough [using 3 tablespoons of sugar instead of just 1 tablespoon in the second batch], so one could be used for maple-iced cinnamon rolls [filling and icing found here]. Then I took both pans of rolls–savory and sweet–to our church small group for snack one night. See below… they were both a big hit! I mean, why wouldn’t they be?

Sweet rolls + savory rolls = amazing deliciousness!

These soft, doughy rolls are stuffed full of herb garlic butter, Parmesan cheese, and Mozzarella cheese, then topped with tons of parsley and more cheese. Each bite is cheesy and gooey, more delicious than the first.Please excuse my messy kitchen. I know everyone will excuse yours if you take the time to make this tasty, cheesy treat or another recipe whipped up by other SRC folks. Check ’em out below my recipe!

Oh, one last thing–don’t be scared of the two hours these take to prepare. Most of the time is spent letting the dough rise, so you’ll still have plenty of time to watch old seasons of 24 on Netflix [or whatever else is taking up allllllllll your time these days! Is watching marathons of 24 just what we do?]. 🙂 But really, you need to try these. No excuses–the cheese is calling!

Parmesan Garlic Rolls

  • Servings: 12
  • Print

from Amanda’s Cookin’
Ingredients:

for the dough

  • 1 1/3 cup milk (105 to 115F degrees)
  • 2 1/4 teaspoon [or 1 package] instant dry yeast
  • 1 tablespoon sugar
  • 3 to 3 1/2 cups flour or whole wheat flour
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon salt

for the garlic butter

  • 1/2 cup butter, softened
  • 1 clove garlic, minced
  • 2 tablespoons grated Mozzarella cheese
  • 2 tablespoons freshly grated Parmesan cheese
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon freshly ground black pepper

for the topping

  • 3 tablespoons grated Mozzarella cheese
  • 1 tablespoon freshly grated Parmesan cheese
  • 1 teaspoon dried parsley

Directions:

Begin by making the dough. Heat the milk in the microwave for 30-45 seconds to warm. Then pour into the bowl of an electric mixer and add yeast and sugar. Stir together, then add 1 cup flour, olive oil, and salt. Beat until smooth, then stir in enough flour until soft dough forms. Be sure to continually scrape the sides of the bowl to incorporate everything. Remove dough from bowl, then spray the inside of the bowl with cooking spray and place dough back in bowl. Cover and let rise until double, about 45-50 minutes.
Meanwhile, make the garlic butter. Beat butter in mixer until creamy, then add garlic, cheeses, and herbs. Beat until combined, then cover and set aside.
Next, coat a 9×13 baking dish with cooking spray.
After dough has risen, punch down and knead several times on a floured countertop. Press dough into a thin rectangle sized 10 by 14 inches, then spread with garlic butter, using all but 2 tablespoons. Roll up dough into a tight cylinder beginning with the long edge nearest you. Wrap dough in parchment or aluminum foil, then place in the freezer to chill for 15 minutes.
Remove from freezer, then slice into 12 rounds. Place in prepared pans.
Melt remaining garlic butter by microwaving for 15 seconds, then brush over top of dough. Top with Mozzarella cheese, Parmesan cheese, and parsley. Cover and rise for 20 minutes, preheating the oven to 400 degrees at this time. Finally, bake for 17-20 minutes or until tops are golden brown and cheese is melted.

Enjoy your day by checking out other great SRC recipes!


Also linked up on Successful Saturdays.

Main Dishes, Recipes, Soups

Tortellini Soup

Sarah

Tortellini Soup. Not exactly a spring or summer meal… but I’m a year round pumpkin eater, so I guess I really don’t abide by seasons with food, do I? Well, except for produce and the like… but this is really a pantry meal, almost as easy to make with grilled cheese as canned tomato soup is.

We first enjoyed this last fall at Ben’s grandparents house, and his grandma was kind enough to share the recipe with me. If it’s grandma-approved, you know it’s gotta be good! Each spoonful of garlicky, light broth is full of cheesy tortellini goodness and vegified with hearty tomatoes and tasty spinach. Unlike most soups, this recipe doesn’t contain alot of seasonings, so be sure to choose high quality ingredients to get the best, freshest taste possible.

This soup is perfect for a cozy weekend lunch, or as some comfort food to enjoy on a rainy evening. Hope you enjoy it as much as we do!

Tortellini Soup [from Ben’s grandma via College Inn]
click to print

Ingredients:

  • 3 cloves garlic, minced
  • 1 tablespoon butter
  • 48 ounces chicken or beef broth
  • 19 ounces frozen cheese tortellini [or 8 ounces dried tortellini]
  • 10 ounces frozen spinach, defrosted and drained
  • 29 ounces stewed tomatoes, undrained and chopped
  • Parmesan cheese, grated

Directions:

Melt butter in large stockpot set over medium heat. When butter is melted, add garlic and cook until fragrant.

Stir in broth and pasta, then bring to a boil and simmer for 10 minutes. [Or until dried pasta is cooked.]

Add spinach and tomatoes, then simmer for another 5 minutes.

Serve with cheese.

Time: 25 minutes.

Yield: 6 servings.

Main Dishes, Recipes, Salads

SRC: Cilantro-Lime Vinaigrette

Sarah

It’s Secret Recipe Club time again! If you’ve missed past SRC posts, the premise is this: you’re assigned a different member’s blog every month. You visit their blog, choose any recipe you want, then make it and share it on your blog. Everyone else posts about their secret blog the same day. It’s fabulously fun to try out new blogs. If you have a blog, definitely check it out and consider joining! I highly recommend it.

For the month of May, I was assigned to Katherine Martinelli, a food writer/blogger currently living in Be’er Sheva, Israel. I was really excited to be assigned her blog, since she made my Pumpkin Granola back for SRC November. I love the international flair of her blog–especially all the fun fresh produce and nuts available at her local market. So many of Katherine’s recipes sound amazing…. I could hardly decide what to make! I mean, Mango Chicken with Coconut Rice? Whole Wheat Chocolate Chip Cookies? Homemade Graham Crackers? Yes please times three! I had grand plans to make Homemade Graham Crackers… however, life got in the way. Last week was finals week, and I graduated from my dual master’s program (MA- African Studies, Master of Library Science) on Friday!

Sarah and Ben at her master's graduation, 2012Such a happy day and a great weekend with family! But sadly the craziness of the past few weeks derailed my grand plans. So once again I browsed through the recipes on Katherine’s site and found the most delicious, gorgeous dressing that I have ever laid eyes on… Cilantro-Lime Vinaigrette!

cilantro-lime vinaigrette via thepajamachef.com - an easy, healthy salad dressing. perfect for summer or anytime!I mean, is that not beautiful? Here’s a close up in case you’re not certain.

cilantro-lime vinaigrette via thepajamachef.com - an easy, healthy salad dressing. perfect for summer or anytime!And not only is this dressing pleasing to the eye with its specks of cilantro, Dijon mustard seeds, and creamy-light goodness… it also tastes fantastic… by the spoonful or on a salad, duh. The sharp flavor of the garlic is mellowed and sweetened by the citrusy tang of the fresh lime juice. It’s the perfect pairing for classic salad components like baby spinach, shaved carrots, chopped tomatoes, and crisp bell peppers. I think it would also be great tossed with pasta or as a marinade for grilled chicken.

cilantro-lime vinaigrette via thepajamachef.com - an easy, healthy salad dressing. perfect for summer or anytime!So even if you didn’t find this dressing because you were pressed for time like I was, this homemade Cilantro-Lime Vinaigrette dressing is a great addition to any salad and to your homemade dressing repertoire. Enjoy!

Cilantro-Lime Vinaigrette

  • Servings: 1 cup
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from Katherine Martinelli

Ingredients:

  • 2 tablespoons fresh lime juice
  • 2 tablespoons rice vinegar
  • 2 large cloves garlic [or 3 smaller cloves], minced
  • 1/4 teaspoon Kosher or sea salt
  • 1 teaspoons sugar
  • 1/4 cup canola oil
  • 1/4 cup olive oil
  • 1 teaspoons whole grain dijon mustard
  • 1/4 cup roughly chopped cilantro, packed

Directions:

Place all items in food processor or blender. Pulse until garlic and cilantro are fully crushed, and everything is well combined. Store covered in the refrigerator for up to one week.

Be sure to check out other posts from today’s reveal of the SRC. Have a great day!

Main Dishes, Recipes, Soups

Lemon Orzo Chicken Soup

Sarah

I’m not sure what the deal is, but I’ve become pretty much obsessed with soup over the past two years. Before that, I couldn’t really handle it [except for tomato and potato], but now? Sign me just about anytime, anywhere. That’s why I don’t mind so much when we have spring cold spells, like we’ve had here in Indiana lately. I mean, it’s the end of April and it’s 50 degrees out and rainy. No fun… except that it just gives me one more excuse to make soup.

lemon orzo chicken soupAnd this is my new favorite spring soup! It’s tangy yet creamy, filling yet light.  It’s super simple to make, even with the long list of ingredients. Don’t let the inclusion of eggs in a soup scare you–they add a delightful rich, velvety layer of flavor. I used dried herbs and orzo–but use fresh herbs or another small pasta if you want. I can’t wait to make this in the summertime when my balcony herbs are flourishing! They’re still little baby nubs right now. 🙂

Don’t you just want a bowlful now? I sure do!

Lemon Orzo Chicken Soup [from Good Life Eats]
click to print

Ingredients:

  • 3 tablespoons extra virgin olive oil, divided
  • 1 pound boneless, skinless chicken breasts, cut into small chunks
  • freshly ground black pepper
  • 5 tablespoons lemon juice, divided
  • 1 1/2 teaspoons dried parsley, divided
  • 1 1/2 teaspoons dried thyme, divided
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1/3 cup white wine
  • 6 cups chicken broth
  • 3 carrots, sliced into thin rounds
  • 2 stalks celery, chopped
  • 1/2 – 3/4 cup orzo pasta, uncooked
  • 3 egg yolks
  • 1 teaspoon dried sage
  • 2 – 3 large handfuls of fresh babyspinach, chopped [or combination of spinach and kale]

Directions:

Heat 2 tablespoons olive oil in a large skillet over medium heat. Season chicken with black pepper, then add to hot pan. Pour in 2 tablespoons lemon juice; sprinkle with 1/2 teaspoon each dried parsley and thyme. Turn to coat, then cook completely.

Meanwhile, heat remaining tablespoon olive oil in a stockpot or dutch oven over medium heat. Add onion and cook, stirring frequently, until golden brown. Then add garlic and cook for 30 seconds, until fragrant.

Pour in white wine, chicken broth, carrots, and celery. Bring to a boil.

Whisk together egg yolks and 3 tablespoons lemon juice. In a slow, trickling stream, carefully pour in 1 cup of hot broth [from pot] to egg mixture, whisking while pouring. Transfer the mixture back to the pot. Add orzo and chicken.

Reduce heat to medium low, partially cover, and cook until pasta and vegetables are tender, about 10-15 minutes. Before serving, add 1 teaspoon each of parsley, thyme, and sage, then stir in spinach/kale.
Time: 45 minutes.
Yield: 6-8 servings.
Chicken, Main Dishes, Recipes, Rice, Sauces, Sides

Best Burrito Bowls Ever

Sarah

So, the internet is filled with a plethora of copycat recipes for everyone’s favorite chain burrito restaurant. I’ve even made my own version before. Those were good. But these… these are better. Mucho better.

Dare I say… even better than Chipotle? Different, for sure. But better? It depends on what you’re after. [Let me tell you now… you want to be after this.]

If you’re after light, fluffy, airy brown cilantro-lime rice, then stick around. Yes,brown cilantro-lime rice!! This rice is prepared in a slightly different fashion than regular brown rice so it isn’t thick and gummy. It’s boiled, then steamed. A little butter, cilantro, lime juice, and garlic stirred in makes a knockoff winner.

If you’re after the typical burrito bowl mix-ins like spicy chicken, filling black beans, salsa, cheese, and sour cream, then stick around. You can have them! I promise. I know they’re a necessity. If chicken isn’t your thing, sub beef or pork or tofu, or even add extra black beans instead. Don’t limit yourself to the norm though. Try some corn, red bell pepper, avocado, and baby spring mix in there too–they won’t bite.

And lastly… if you want to top this full bowl with a bit of cilantro, be my guest.

As long as it is cilantro chutney, aka my new favorite way to enjoy cilantro, that is! Cilantro chutney can be whipped up in a couple minutes and is an out of this world dressing delight. It’s smooth, tangy, and spicy all at once. A savory and unconventional condiment to which I am now fully addicted. I may or may not have consumed nearly a quarter of the batch by the spoonful. Whoops.

I know this post might be overwhelming. The recipe might be long. The rice may be cooked in a new way. But please, do yourself a favor, and enjoy this for dinner at your earliest convenience. [That should be now.]

Don’t you see? Sometimes different is better. Right? Yes, right.

The end. 🙂

Best Burrito Bowls Ever
click to print

Ingredients:

for cilantro-lime rice [adapted slightly from with a Side of Sneakers]

  • 1 cup brown rice
  • 1 tablespoon butter
  • 1/4 cup lime juice
  • 1/4 cup packed cilantro leaves, chopped
  • 2 teaspoons garlic powder

for cilantro chutney [adapted slightly from Genesis Winter‘s comment on this post]

  • 1 1/2 cups packed cilantro leaves, rinsed
  • 1 small onion, chopped
  • 1/4 cup lime juice
  • pinch cayenne pepper
  • 2 pinches garlic salt

for chicken

for serving

  • baby spring mix
  • perfect black beans
  • corn
  • chopped avocado
  • chopped red bell pepper
  • shredded pepperjack cheese
  • salsa
  • sour cream

Directions:

Begin by making the rice. Bring a large stockpot to boil. Then add rice and boil, uncovered, for 40 minutes. Yes, you read that right. While the rice is boiling, make the chutney.

Combine cilantro, onion, and lime juice in a food processor or blender. Pulse until well combined. Then remove to jar or small bowl and stir in cayenne pepper and garlic salt. Adjust seasonings if necessary.

Next, heat oil in a skillet over medium heat. Add chicken and taco seasoning and cook until chicken is no longer pink. Turn off heat, then cover and set aside.

When the rice has cooked for 40 minutes, turn off heat and drain rice [don’t worry about draining all the water, but get most of it out]. Return rice to pot, add butter, then cover and let sit off heat for 10 minutes to steam. Stir in cilantro, lime juice, and garlic powder.

Serve up! I layered baby spring mix, rice, black beans, chicken, corn, avocado, red bell pepper, and pepperjack cheese, then topped with a little salsa and sour cream, and a lot of cilantro chutney. Amazing!

Time: 60 minutes [20 minutes active].

Yield: 4 servings.