Sunday, February 21, 2010

Cheesy Rolls

Lately I cannot get enough of frozen dinner rolls, like Rhodes Rolls, but I just buy the generic brand at our grocery store. They are not just plain frozen rolls though. My friend Stephanie brought some rolls over where she had put melted butter on top of the rolls after they had risen, then sprinkled them with a little kosher salt, baked them, then she brushed them with a little more butter once they were out of the oven. They are divine!!! Seriously you need to try it.
This recipe also uses frozen dinner rolls and it too is fabulous!! My other friend Stefanie gave me the recipe and I decided to try them out for a girls luncheon we had and they were a hit. Super easy, super delicious!!

Cheesy Rolls
recipe courtesy Stefanie Carter

Use equal parts:
Mayonnaise (I used light)
Butter, softened
Parmesan cheese, grated (I probably added twice as much parmesan cheese)

(To give you an idea of how much to do I think I used about 2 Tbsp of mayo and butter to cover my 7 rolls that I made below.)

Lay your frozen rolls out in a greased pan.

Once rolls have defrosted, but haven't rise, top with mixture.

Let rolls rise following package instruction and bake as directed.

Friday, February 19, 2010

Pasta with Creamy Tomato Sauce

I pulled this recipe out of a Cook's Illustrated magazine awhile ago and was excited that I finally got around to trying it. I changed the recipe slightly. I don't love sun-dried tomatoes, and I didn't want to buy a big jar to only use a little, so I didn't. I also did not read the recipe very well and bought diced tomatoes instead of crushed tomatoes. So I used the diced and the sauce was still really good.

Pasta with Creamy Tomato Sauce

3 Tbsp unsalted butter
1 ounce proscuitto, minced
1 small onion, diced fine
1 bay leaf
Pinch red pepper flakes
Table salt
3 medium garlic cloves, minced
2 Tbsp tomato paste
2 ounces oil-packed sun-dried tomatoes, drained, rinsed, patted dry, and chopped coarse (I omitted these)
1/4 cup plus 2 Tbsp dry white whine
2 cups plus 2 Tbsp crushed tomatoes (from 28 ounce can)
1 pound pasta
1/2 cup heavy cream
Ground black pepper
1/4 cup chopped fresh basil leaves
Grated Parmesan cheese, for serving

Melt butter in medium saucepan over medium heat. Add proscuitto, onion, bay leaf, pepper flakes, and 1/4 tsp salt; cook, stirring occasionally, until onion is very soft and beginning to turn light gold, 8 to 12 minutes. Increase heat to medium-high, add garlic, and cook until fragrant, about 30 seconds. Stir in tomato paste and sun-dried tomatoes and cook, stirring constantly, until slightly darkened, 1 to 2 minutes. Add 1/4 cup wine and cook, stirring frequently, until liquid has evaporated, 1 to 2 minutes.
Add 2 cups crushed tomatoes, and bring to simmer. Reduce heat to low, partially cover, and cook, stirring occasionally, until sauce is thickened, 25 to 30 minutes.
Meanwhile, bring 4 quarts water to boil. Add pasta and 1 Tbsp salt and cook until al dente. Reserve 1/2 cup cooking water; drain pasta and transfer back to cooking pot.
Remove bay leaf from sauce and discard. Stir cream, remaining 2 Tbsp crushed tomatoes, and remaining 2 Tbsp wine into sauce; season to taste with salt and pepper. Add sauce to cooked pasta, adjusting consistency with up to 1/2 cup pasta cooking water. Stir in basil, top with parmesan and serve.

Wednesday, February 17, 2010


My mom used to always make this recipe for us while growing up. It is so delicious. Really it is like eating cake for dinner. I shared this recipe with a few co-workers and they loved it too. This goes really well with my White Chicken Chili.


2 eggs, beaten
1 cup milk
1/2 cup butter, melted
2 cups Bisquick
1/2 cup sugar
1/2 cup yellow cornmeal
1/2 tsp baking powder

Mix eggs, milk, and butter together in a large bowl. In a separate bowl mix Bisquick, sugar, cornmeal, and baking powder. Combine dry ingredients to wet ingredients. Stir with a fork until all ingredients are wet, be careful not to overmix. Pour into greased 8X8 pan. Bake 30 minutes at 350 degrees.

Monday, February 8, 2010

Crunchy Pork Chops

I tried this recipe awhile ago and liked it, but my pork was a little tough. I wasn't able to follow the instructions exactly because I didn't have a thermometer. This time I made it and had a thermometer and the pork was great! My husband kept talking about how much he liked it and was excited when we had leftovers for the next day. The topping wasn't as crunchy the 2nd day. They were definitly better right out of the oven.

Crunchy Pork Chops
courtesy The America's Test Kitchen

1 (5-ounce) box plain Melba toasts, broken into rough pieces
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
1/2 tsp dried thyme
1/8 tsp sugar
6 Tbsp mayonnaise
4 boneless rib pork chops, 3/4 to 1 inch thick

Adjust the oven rack to the middle position and heat the oven to 425 degrees. Place the Melba toasts, salt, garlic powder, onion powder, paprika, thyme, and sugar in a zipper-lock bag. Seal the bag and pound to coarse crumb, leaving some crumbs the size of small pebbles.
Add 2 Tbsp of the mayonnaise to the bag and work the mayonnaise into the crumb mixture. Transfer the Melba crumb mixture to a large plate,
Working with one chop at a time, coat with 1 Tbsp mayonnaise using your fingers, then coat thoroughly with the crumb mixture. Press on the breadcrumbs to make sure they stick, then lay the chop on a wire rack set over a rimmed baking sheet. (I sprayed the wire rack with Pam).
Bake the pork on the wire rack until the coating is golden brown and the center of the chop registers 135 degrees on an instant-read thermometer, 16-22 minutes. (Mine took a little longer). Transfer the chops to a clean plate and let rest until the pork reaches an internal temperature of 145-150 degrees before serving, 5 to 10 minutes.