Friday, July 22, 2011

This Weeks Side Dish - Garlic Knots

These garlic knots are good. They are also simple to make. I started with Rhodes frozen bread loaves, and within no time at all, I had garlic knots! You will love these. The amount of garlic you put on them is up to you. I only used a little, and I brushed it on, but if you want more, you can dip the finished knots into a saucepan of butter and garlic. They are good, no matter how you do it!
Garlic Knots
Rhodes White Bread Loaves
Butter
Garlic Powder
Pan Spray
Plastic Wrap
Start with one loaf.
Spray a piece of plastic wrap with pan spray.
Place the bread on a plate, cover with the plastic wrap,
and let it sit for about an hour to defrost.
Once it is softer, cut the bread loaf in half, and then each half
in half~you end up with 4 pieces. From each of the 4 pieces,
cut 5 slices. I'm sorry for no pics of this,
but you know what I mean. You will end up with 20 pieces,
which will become 20 rolls.
Start rolling your roll into a thin rope.
Roll until the rope is 9" long. Try to make it as close to
the same diameter the entire length.
Now, let's form the knot.
Fold like above....
Cross over....
Then through the loop!
There's your knot!

Place the knots on a cookie sheet covered with
parchment paper.
Spray plastic wrap like we did earlier, then cover the knots
and place it someplace warm to let them rise. It may take
about 3 hours. The sprayed wrap will ensure that
the plastic won't stick to the dough.
When the rolls have risen, set your oven at 350 degrees,
and melt about 6 oz. of butter in the microwave.
Add 2 teaspoons of garlic powder.
You could use garlic salt, about 1 teaspoon.
Mix the butter and garlic powder together, then brush on
the knots. Brush softly, because you don't want to
damage the dough, or make it fall.
Bake in the oven for about 8 minutes. Brush with butter
and garlic powder again, if you want.
Serve and enjoy!
Serve with our Chicken Fettuccini Alfredo!

Thanks for joining me today!

Tomorrow we will be baking a
Key Lime Cheesecake!

I hope you stop by!!


Thursday, July 21, 2011

Chicken Fettuccini Alfredo

This weeks entree is my sons favorite. We have it for all family celebrations like birthdays, graduations, you did great! days, and we really missed you days. So that is what this is. It's a "We really missed you" day.
Chicken Fettuccini Alfredo
Chicken Breasts(approx. 1/2 per person)
Whipping Cream
2 teaspoons Lemon Juice
6 oz. shredded Parmesan Cheese
1 clove Garlic
Pan Spray
Fettuccini Noodles
Spray a frying pan with the pan spray.
Grill the chicken breasts until totally cooked.
After the chicken is fully cooked, keep it warm in the pan 
until we are done with the other items~pasta and sauce!
Start a pot of water to boil. Pour in some oil so the 
pasta won't stick.
Cook the pasta for about 9-11 minutes.
Pour 3 cups of Heavy Whipping cream into a frying
type pan. Add a chopped clove of garlic, 
and the lemon juice.
Turn the heat up on the sauce as it cooks. If the heat is 
not high enough you will notice lumps in the sauce.
Keep stirring the entire time.
It's almost there!
Nice and smooth.
Slice the chicken with the grain.
Let's build our plate!
First put some noodles on the plate, top with a little sauce,
and then...
add the strips of chicken.
Add a little sauce on top, and garnish with parsley if desired.
Enjoy!

Thanks for joining me today!

Please join me tomorrow for our side dish~garlic knots!

See you then!

Wednesday, July 20, 2011

Tomato Feta Pasta Salad

This weeks salad is so refreshing and cool tasting. I don't know if that is a thing, but it does taste cool, like a breeze! You are going to love it.!!
Dill and Garlic Dressing
(adapted from Perfect Party Food by Diane Phillips)
1/2 cup Vegetable Oil
1/2 cup Olive Oil
1/2 cup Red Wine Vinegar
2 teaspoons Sugar
2 cloves Garlic, chopped
2 tablespoons Dillweed
2 teaspoons dried Oregano
1 teaspoon Black Pepper
Mix together the veggie oil, olive oil, & the red wine vinegar.
Whisk.
(Isn't that pretty?)
Add the sugar and garlic. Whisk.
Add the dillweed, dried oregano, & pepper. Whisk.
Refrigerate for at least 1 1/2 hrs. before serving.
Let's make our pasta salad!
You need 8 oz. of Radiatore pasta.
Fill a pot with water, and pour in a teaspoon of oil.
Bring the water to a boil.
Cook the pasta for 9-11 minutes.
Drain, cool and refrigerate.
Now, let's put it all together!!
1 roma tomato
1/2 cucumber
1/4 cup crumbled Feta Cheese
1/4 cup chopped Red Onion
Cooked Radiatore Pasta
Peel the cucumber.
 Slice the cucumber.
Slice each slice in half.
Add the pasta, cucumbers, and red onions in a bowl.
Chop the top and bottom off the tomato.
Cut it in half, then cut each half into 4 pieces.
Cut the pieces crosswise, so it is diced.
Add the tomatoes to the bowl.
Add 2 tablespoons of dressing to the salad. Mix it up.
Add more dressing if you think it needs it.
Top with feta cheese.
Enjoy!

Thanks for joining me today!

I hope you will join me tomorrow when we
will be making 
Chicken Fettuccini Alfredo!

See you then!


Tuesday, July 19, 2011

Roasted Tomato Bruschetta

Roasted Tomato Bruschetta is one of my favorite appetizers. I think it could become one or your favorites also. It is a wonderful make ahead starter for a meal, or a dinner party. Let me know what you think!
Roasted Tomato Bruschetta
2 pounds Fresh Roma Tomatoes
1/2 cup Extra Virgin Olive Oil
2 teaspoons dried Basil
1 teaspoon fresh Rosemary Leaves, crushed
1/2 cup chopped Red Onion
3 cloves Garlic, chopped
1/2 teaspoon Salt
1/2 teaspoon Black Pepper
1/2 cup diced Fresh Mozzarella Cubes
1/4 cup sliced Fresh Basil
Add Olive Oil to a bowl.
Add the basil, rosemary, garlic, salt, pepper and...
onion
to the bowl.
Heat a pot of water to boiling.
Put 2 roma tomatoes in the pot.
Let them boil for 2 minutes.
When you take them out, put two more in and repeat 
the process until all the tomatoes are boiled, 2 at a time.
They are easier to handle that way.
Peel the tomatoes, cut off the ends.
Chop the tomatoes into smaller pieces.
Stir up the bowl.
Cover a cookie sheet with foil. 
Spread the mix in the pan.
Put it in a single layer.
Bake in the oven for about 40 minutes at 350 degrees.
Remove from oven and let cool.
Put tomato mix in a bowl and add chopped basil and 
mozzarella chunks.
Slice the bread into 1/2" slices. 
Bake in the oven for about 5 minutes at 375 degrees.
Remove the toasted bread from the oven, and 
top with roasted tomato mix.
Enjoy!

Thank you for joining me today!

I hope you will join me tomorrow for our
Tomato & Feta Pasta Salad.
See you then!