Soft Fluffy Dinner Rolls

 

Soft and Fluffy Dinner Rolls

Ingredients:

• 4 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 1/4 teaspoons (1 packet) active dry yeast
• 1 teaspoon salt
• 1/2 cup warm water (110°F/45°C)
• 1/2 cup warm milk (110°F/45°C)
• 1/4 cup unsalted butter, melted
• 2 large eggs, room temperature
• 2 tablespoons unsalted butter, melted (for brushing)

Instructions:

Prepare the Yeast Mixture:

In a small bowl, dissolve the granulated sugar in the warm water and milk. Sprinkle the active dry yeast over the top and let it sit for about 5-10 minutes, until frothy.

Mix the Dough:

In a large mixing bowl, combine the flour and salt. Make a well in the center and add the yeast mixture, melted butter, and eggs. Stir until a dough forms.

Knead the Dough:

Transfer the dough to a floured surface and knead for about 8-10 minutes, until smooth and elastic. If using a stand mixer, knead with the dough hook attachment on medium speed for about 6-8 minutes.

First Rise:

Place the dough in a lightly greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 1-1.5 hours, or until doubled in size.

Shape the Rolls:

Punch down the dough to release the air. Divide the dough into 12-16 equal pieces and shape each piece into a ball. Place the balls in a greased baking pan, spaced slightly apart.

Second Rise:

Cover the rolls with a damp cloth or plastic wrap and let them rise in a warm place for about 30-45 minutes, or until puffy and touching each other.

Preheat the Oven:

Preheat your oven to 375°F (190°C).

Bake the Rolls:

Brush the tops of the rolls with melted butter. Bake in the preheated oven for 15-20 minutes, or until golden brown on top.

Final Touch:

Remove the rolls from the oven and brush them with additional melted butter for a shiny, soft crust.

Serve:

Let the rolls cool slightly before serving. Enjoy them warm or at room temperature.

Tips:

• Ensure the liquids (water and milk) are at the correct temperature to activate the yeast properly.
• The dough should be soft but not sticky; adjust with small amounts of flour or water as needed.

Enjoy your soft and fluffy dinner rolls!

Heavenly Pineapple Cheeseball

 

Heavenly Pineapple Cheeseball

Ingredients

• 2 packages of softened and room temperature cream cheese
• 1 can crushed pineapple, drained very well
• ½ cup chopped green onions
• ½ cup chopped green pepper
• 1 tsp seasoning salt
• 1 tsp lemon pepper seasoning
• 2 cups pecans, chopped nicely
• Assorted crackers

Preparation

How to Make Heavenly Pineapple Cheeseball

Step 1:

In a large bowl, beat the cream cheese until smooth. Gently fold in the chopped green onions and green pepper.

Step 2:

Add the seasoning salt, lemon pepper seasoning, and ½ cup of chopped pecans. Mix well.

Step 3:

Place the mixture on a sheet of plastic wrap, roll, and shape it into a ball. Refrigerate overnight.

Step 4:

Just before serving, roll the cheese ball in the remaining chopped pecans. Set it on a plate and surround it with assorted crackers.

Enjoy!

Crock Pot Potato Broccoli Cheddar Soup

 

Hearty and Creamy Broccoli and Potato Cheese Soup

Ingredients

• 4 tablespoons unsalted butter
• 1 large onion, chopped
• 2 garlic cloves, chopped
• 4 cups chicken or vegetable broth
• 4 large potatoes, peeled and diced
• 3 cups chopped broccoli florets
• 2 large carrots, peeled and diced
• 1 cup heavy cream
• 2 cups grated cheddar cheese
• Salt and pepper, to taste
• 1/2 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• Fresh chopped parsley, for garnish

Preparation

Sauté the Onion and Garlic:

1. In a large saucepan or pot, melt the butter over medium heat.
2. Add the chopped onion and sauté until it becomes tender and translucent, about 5 minutes.
3. Add the chopped garlic and cook for another 1 minute, until fragrant.

Add the Vegetables:

1. Add the diced potatoes, chopped broccoli, and diced carrots to the pot.
2. Pour in the chicken or vegetable broth and stir to combine.

Simmer the Soup:

1. Bring the soup to a boil, then reduce the heat and let it simmer for about 15 to 20 minutes, or until the vegetables are tender.

Add Cream and Cheese:

1. Stir in the heavy cream and grated cheddar cheese until the cheese is completely melted and the soup is creamy.
2. Add paprika, dried thyme, and dried basil. Season with salt and pepper to taste.

Blend (Optional):

1. For a smoother texture, you can use an immersion blender to blend some of the soup to your desired consistency. If you prefer a chunkier soup, skip this step.

Serve:

1. Ladle the soup into bowls and garnish with chopped fresh parsley.

Conclusion

Savor your hearty and creamy broccoli and potato cheese soup! This comforting dish is perfect for cold days and will warm you up from the inside out.

Enjoy!

Cabbage with Carrots tastes better than meat

 

Cabbage and Carrots with Aromatic Spices

Ingredients

• 1 medium head of cabbage, thinly sliced
• 3 large carrots, peeled and julienned
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper, to taste
• 1/2 teaspoon red pepper flakes (optional)
• 2 tablespoons soy sauce
• Fresh parsley or dill, chopped (for garnish)

Preparation

Prepare the Vegetables:

1. Thinly slice the cabbage and julienne the carrots.
2. Finely chop the onion and mince the garlic.

Sauté the Aromatics:

1. In a large skillet or wok, heat the olive oil over medium heat.
2. Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes.
3. Add the minced garlic and cook for another minute until fragrant.

Cook the Vegetables:

1. Add the sliced cabbage and julienned carrots to the skillet. Stir well to combine with the onion and garlic.
2. Sprinkle in the ground cumin, paprika, salt, pepper, and red pepper flakes (if using). Stir to evenly distribute the spices.

Sauté and Season:

1. Cook the vegetables over medium heat, stirring occasionally, until the cabbage is tender and the carrots are cooked through but still slightly crisp, about 10-12 minutes.
2. Add the soy sauce and stir to coat the vegetables evenly. Continue cooking for another 2-3 minutes until everything is well combined and heated through.

Garnish and Serve:

1. Remove the skillet from heat and transfer the cabbage and carrots to a serving dish.
2. Garnish with fresh parsley or dill for a burst of color and added flavor.

Enjoy:

Serve this delicious cabbage and carrots dish hot as a side or main course. It pairs beautifully with rice, quinoa, or a slice of crusty bread.

Conclusion

This easy and delicious cabbage with carrots recipe is proof that simple ingredients can create an incredibly satisfying dish. The combination of tender cabbage, sweet carrots, and aromatic spices makes this a flavorful and nutritious option that might just make you forget about meat. Enjoy it as a healthy addition to your meal rotation!

Enjoy!

Bacon-Wrapped Stuffed Jalapeño Chicken Rolls

 

Bacon-Wrapped Chicken Rolls with Jalapeño and Cheese Filling

Ingredients

• 4 boneless, skinless chicken breasts
• 8 ounces cream cheese, softened
• 1 cup shredded cheddar cheese
• 4 large jalapeño peppers, seeded and cut into strips
• 8-12 slices bacon
• 2 cloves garlic, chopped
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Toothpicks

Preparation

Preheat the Oven:

1. Preheat your oven to 375°F (190°C).
2. Line a baking sheet with foil and place a rack on top.

Prepare the Chicken:

1. Butterfly the chicken breasts by cutting them in half horizontally, being careful not to cut all the way through.
2. Open the chicken breasts like a book and place them between two sheets of plastic wrap.
3. Pound the chicken to a uniform thickness using a meat mallet or rolling pin.
4. Season both sides with salt, pepper, and smoked paprika.

Prepare the Filling:

1. In a medium bowl, mix together the softened cream cheese, shredded cheddar cheese, chopped garlic, and chopped parsley until well combined.

Assemble the Rolls:

1. Spread a generous amount of the cheese mixture on each chicken breast.
2. Place 2-3 jalapeño strips on top of the cheese mixture.
3. Carefully roll up the chicken breasts, starting at the narrowest end, and secure with toothpicks.

Wrap with Bacon:

1. Wrap each chicken roll with 2-3 slices of bacon, making sure the entire roll is covered.
2. Secure the bacon with additional toothpicks if necessary.

Cook the Chicken Rolls:

1. Place the bacon-wrapped chicken rolls on the prepared baking sheet with the rack.
2. Bake in the preheated oven for 25 to 30 minutes, or until the chicken is cooked through and the bacon is crispy.
3. For extra crispiness, you can broil the chicken rolls for an additional 2 to 3 minutes, watching carefully to prevent burning.

Serve:

1. Remove the toothpicks and let the chicken rolls rest for a few minutes before slicing and serving.
2. Garnish with additional chopped parsley if desired.

Enjoy your delicious bacon-wrapped chicken rolls!

Lobster Ravioli in Creamy Sauce

 

Lobster Ravioli in Creamy Sauce

Ingredients

For the Ravioli:

• 1 pound lobster meat, cooked and chopped
• 1 cup ricotta cheese
• 1/4 cup Parmesan cheese, grated
• 1 tablespoon lemon zest
• 1 tablespoon fresh parsley, chopped
• Salt and pepper, to taste
• 1 package wonton wrappers or fresh pasta sheets

For the Creamy Sauce:

• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup Parmesan cheese, grated
• Salt and pepper, to taste
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon lemon juice

Preparation

Prepare the Filling:

1. In a bowl, combine the chopped lobster meat, ricotta cheese, Parmesan cheese, lemon zest, parsley, salt, and pepper. Mix well.

Assemble the Ravioli:

1. Place a teaspoon of the lobster mixture onto a wonton wrapper or pasta sheet.
2. Moisten the edges with water and top with another wrapper or fold the sheet over, pressing the edges to seal. Ensure there are no air pockets.
3. Repeat with the remaining filling and wrappers.

Cook the Ravioli:

1. Bring a large pot of salted water to a boil.
2. Gently add the ravioli and cook for 3-4 minutes or until they float to the top.
3. Remove with a slotted spoon and set aside.

Prepare the Creamy Sauce:

1. In a large pan over medium heat, melt the butter.
2. Add the minced garlic and sauté until fragrant, about 1 minute.
3. Pour in the heavy cream and bring to a simmer.
4. Stir in the Parmesan cheese, salt, pepper, and lemon juice. Cook until the sauce thickens slightly, about 3-5 minutes.
5. Add the cooked ravioli to the sauce and gently toss to coat.

Serve:

1. Garnish with fresh parsley and additional Parmesan cheese if desired.
2. Serve immediately.

Enjoy your homemade lobster ravioli in creamy sauce!

Had this for brunch with friends the other day, and they couldn’t get enough!

 

Breakfast Sausage and Hash Brown Egg Muffins

Ingredients

• 2 cups thawed hash browns
• 1/2 pound breakfast sausage, crumbled
• 1/2 cup minced bell peppers
• 1/2 cup diced onions
• 1/4 cup shredded cheddar cheese
• 6 large eggs
• 1/4 cup milk
• Salt and pepper, to taste
• 1/4 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 tablespoon chopped fresh parsley (optional)

Preparation

Preheat the Oven:

1. Preheat your oven to 375°F (190°C).
2. Grease or line a muffin pan.

Cook the Sausage:

1. In a skillet over medium heat, cook the breakfast sausage until browned and cooked through.
2. Drain any excess grease and set the sausage aside.

Prepare the Hash Brown Mixture:

1. In a large bowl, combine the cooked sausage, minced bell peppers, diced onions, thawed hash browns, and shredded cheddar cheese. Mix well to combine.

Mix the Eggs:

1. In a separate bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder until well combined.

Combine and Fill:

1. Pour the egg mixture into the hash brown mixture, stirring until everything is well combined.
2. Divide the mixture evenly among the muffin cups, filling each about three-quarters full.

Bake:

1. Bake the muffins in the preheated oven for 20-25 minutes, or until the tops are set and lightly browned.

Cool and Serve:

1. Once baked, allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool slightly.
2. Serve warm, garnished with chopped fresh parsley if desired.

Tips and Variations

These muffins can be easily customized to suit your tastes. Substitute turkey sausage or vegetarian sausage for a different protein option. Add spinach or zucchini for more veggies, or spice it up with chopped jalapeños or a pinch of red pepper flakes. Cheese lovers can mix in pepper jack or mozzarella for a different flavor. For an extra creamy texture, try adding a spoonful of cottage cheese or ricotta to the egg mixture.