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Garlic-Parmesan Cheese Pull Apart Bread [Using Rhodes Frozen Yeast Rolls]

This Garlic-Parmesan Cheese Pull Apart Bread  is  the savory cousin to our all time sweet pull apart favorite…monkey bread.   It’s made using frozen rounds of yeast dinner rolls, melted butter, tangy Parmesan cheese and garlic, of course. It can be baked in a plethora of shapes and each one spells delicious.
If you’re someone who loves for all of the rolls to have that crispy golden top,  bake the bread in a round 9-inch spring form or pie pan. Follow the same preparation method and bake for around 22-24 minutes until golden and cooked through. Using a springform pan, the bread pieces are arranged side by side so, all of the rolls will get that crispy golden topping. Simply delicious and perfect for sharing.  Also, I increased the Parmesan a bit with this batch, since there’s no way you can ever go wrong adding a little extra Parmesan cheese.  And, yes a little is missing…funny thing about this bread, it begins to disappear as soon as I take it from the oven. Everyone enjoys this fun bread.


Ingredients

  • 16 frozen white dinner rolls [I used Rhodes]
  • 1/2 cup [1 stick] butter melted
  • 2/3 plus 1/4 cup grated Parmesan-Romano cheese [divided]
  • 1 tsp dry parsley flakes
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp dried basil or Italian seasoning
  • 1/2 tsp onion powder


Instructions

  1. Remove the frozen dinner rolls from the freezer and place onto a plate. Cover loosely with plastic wrap and allow the rolls to sit on the counter for 30-45 minutes or so, until the rolls have thawed enough to cut.
  2. Place the rolls onto a cutting board, and using a sharp knife, cut each roll into quarters.
  3. Melt one stick of butter in the microwave. Stir the melted butter and seasonings together until blended.
  4. Add the quartered rolls to the butter, and toss gently to coat.
  5. Add 2/3 cup of grated Parmesan-Romano cheese reserving the rest for the top. Toss until each piece is coated.
  6. Layer the dough quarters evenly in a standard 9x4x3-inch loaf pan sprayed with cooking spray. Sprinkle the remaining 1/4 cup of cheese on top and a sprinkle of parsley for color.

for full instruction please see : www.melissassouthernstylekitchen.com

Parmesan Roasted Carrots

I post a lot of recipes on my Facebook Page.  Some of them are mine and others are from blogger friends of mine who I trust and love their recipes.  I don’t make all the recipes that I share on the FB page.  Every once in a while though, I share another bloggers recipe and I KNOW I have to try it.  Today’s recipe is one of those.  By the way if you don’t follow my Facebook page, I’d love to invite you to follow along!  I also have a new Facebook Group that is a great place to get more recipe and dinner ideas!  I’d love for you to join that too.
They are super easy to do and you are going to find yourself making them over and over again too.  The carrots are peeled and then drizzled with butter and garlic.  I like to put them on a parchment paper lined baking sheet for easier clean up.


Ingredients

  • 8-10 carrots peeled
  • 2 Tbsp butter melted
  • 2 tsp garlic minced
  • 4 Tbsp Parmesan Cheese
  • 1 tsp chopped parsley

Instructions

  1. Preheat oven to 400 degrees F.
  2. Mix melted butter and garlic together.
  3. Place carrots on a parchment paper lined baking sheet.
  4. Drizzle with butter/garlic mixture.

for full instruction please see : www.yourhomebasedmom.com

Fall off The Bone Ribs

Most people think that baking ribs are difficult and you can never get the result you mostly experience in restaurants. Well, I am here to change your mind for good.
I won’t just share how to bake fall off the bone ribs but will give you a quick recipe for a BBQ sauce AND a recipe for a delicious rub too.
Baking ribs at home can’t be easier, fall off the bone ribs will be baked in your house often after reading this post. I will show you few tricks that will give you tender ribs each and every time.
After trying my recipe, get creative and add the spices you like and the sauce you love to your juicy fall of the bone baked ribs.

Ingredients

  • 1 rack beef rib membrane removed you can keep the ribs in whole if you wish
  • RUB INGREDIENTS
  • 1/3 cup brown sugar
  • 1 teaspoon ground black pepper
  • 1 ¼ teaspoon paprika
  • 1 teaspoon garlic powder
  • 2 teaspoon onion powder
  • 1 ½ teaspoon salt
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon clove powder
  • BBQ SAUCE
  • ½ cup water
  • ½ cup ketchup
  • 1 tablespoon olive oil
  • 1 tablespoon sugar
  • ¾ teaspoon salt
  • ½ teaspoon black pepper powder
  • ½ teaspoon paprika

Instructions

  1. BAKING THE RIBS
  2. Preheat oven to 350F/180C. Place aluminum foil in your baking pan.
  3. In a bowl, add all the rub ingredients and mix well. Rub the ribs with the mixture from both sides. Place the ribs meat side facing down in the baking pan. Cover with aluminum foil and bake for 2 hours.

for full instruction please see : www.munatycooking.com

GARLIC SHRIMP AND QUINOA

Healthy doesn’t have to be flavorless and boring! This garlic shrimp and quinoa is not only a quick and tasty meal but is also filled with nutrition.
While quinoa is usually considered to be a whole grain, it is actually a seed. It’s a complete protein source, rich in dietary fiber, low in fat, and is gluten-free. It also contains iron, calcium, folic acid, magnesium, manganese, and copper.
Remember, when you’re working with quinoa, don’t skip the rinse! Quinoa has a bitter coating which needs to be rinsed away before use. Place it in a fine-meshed strainer and run cold water over it while gently rubbing the seeds together in your hands.
This garlic shrimp and quinoa recipe is easy and takes only 35 minutes to prepare. Start by cooking the quinoa with garlic, onion, and chili powder, then add the broth. While the quinoa is cooking, cook the shrimp, then mix the quinoa and shrimp together, drizzle with lemon juice, and sprinkle with fresh parsley.

INGREDIENTS

  • FOR THE QUINOA:
  • ½ tablespoon extra virgin olive oil
  • ½ onion finely chopped
  • 1 clove garlic minced
  • ½ teaspoon chili powder
  • 1 cup (190 grams) uncooked quinoa
  • salt and pepper
  • 2 cups (500 ml) low-sodium vegetable stock
  • 2 tablespoons fresh parsley finely chopped
  • FOR THE SHRIMP:
  • ½ tablespoon extra virgin olive oil
  • ½ lb (225 grams) raw shrimp tail-on
  • 1 clove garlic finely chopped
  • ¼ teaspoon chili powder
  • salt and pepper
  • YOU WILL ALSO NEED:
  • fresh parsley finely chopped
  • juice of half lemon

INSTRUCTIONS

  1. QUINOA:
  2. In a fine-meshed strainer, rinse the quinoa under cold running water.
  3. Heat the olive oil in a large pot over a medium heat.
  4. Add the onion, garlic and cook, stirring occasionally, for 3 minutes or until the onion softens slightly.

for full instruction please see : aseasyasapplepie.com
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