Cheesy Garlic Swirls

Another a delicious recipe from "Our Best Bites: Mormon Mom's in the Kitchen".

You NEED to make these instead of any other roll.

They seem like a lot of work but they really aren't and they will be a hit for sure!

Cheesy Garlic Bread Swirls
Recipe by Our Best Bites 

French Bread Dough:
1 Tbsp. yeast
1 1/2 c. warm water
1 1/2 Tbsp. sugar
1 tsp. salt
4-5 1/2 c. flour
3 Tbsp. vegetable oil
1 egg yolk

Garlic Butter:
1/2 c. (1 stick) of real butter, no substitutions
1 1/2 Tbsp. Garlic Bread seasoning (I used way more)

Garlic Bread Seasoning

1/2 c. powdered Parmesan cheese

2 tsp. Kosher salt

2 Tbsp. garlic powder

2 tsp. oregano

2 tsp. basil

2 tsp. marjoram

2 tsp. parsley

Combine ingredients in a jar (preferably one with a sprinkle top) and shake. Well, don’t shake until you’ve put the lid on, but I assume most of you are smart enough to figure that out! :)

Shredded mozzarella cheese

Combine yeast, water, and sugar in large mixing bowl and allow to stand 10 minutes or until bubbly. Add salt, vegetable oil, and egg yolk (set white aside for later) and combine. Add 3 c. flour and mix well until combined. Add enough remaining flour to make a soft dough that barely sticks to your finger. Knead, either by hand or in mixer (my personal and very lazy choice) for another 2-3 minutes. Cover and allow to rise 1 hour.

While dough is rising, combine butter and garlic bread seasoning. Set aside.

Now…here’s a little trick I’ve been using a lot lately. I really, really hate cleaning up flour on my work surface after I’ve been working with dough, but I obviously have to use SOMETHING to keep it from sticking. If you spray a little non-stick cooking spray on your work surface and your rolling pin, your dough won’t stick and clean-up is super easy!

Anyway, roll your rough into a rectangle that’s about 18-20 inches by 6 inches. Smear garlic butter over the entire surface of the dough and then sprinkle with cheese.

Roll up jelly-roll style and then use dental floss to cut into 12 equal slices. Of course, I kind of forgot to take pictures of this whole process, but if what I’m saying makes no sense, check out the orange roll recipe to see what I’m talking about. Place each slice in a muffin tin. Cover with a clean cloth. Preheat oven to 350 and allow rolls to rise while the oven is heating.

When the oven is ready, bake for 18-22 minutes.

You’re going to need to keep a CLOSE eye on these puppies during the last 10 minutes or so–once you notice the cheese getting brown, place a sheet of aluminum foil over the rolls (you don’t need to press it down or anything, just lay it on top). This will keep the cheese from burning, although it will get pretty brown on top. It’s okay, though, because the insides are still all ooey-gooey.

Pull these out of the oven and eat ‘em up ASAP! 

Banana Cream Pie

Banana Cream Pie is my favorite so I HAD to make this.  I took this recipe from "Our Best Bites. Mormon Mom's in the Kitchen" cookbook.  This cookbook is amazing and it has yet to disappoint! Please note that this recipe makes 2 pies. 


You will not be let down if you LOVE banana cream as I do!


1 box instant vanilla pudding mix
1 Cup cold water
1 14oz can sweetened condensed milk
1 pint heavy whipping cream
2 purchased pie crusts (I used oreo)
2 Large or 4 Small bananas
1/3 cup powdered sugar


1. In a medium bowl, combine pudding mix, cold water and sweetened condensed milk. Mix well and place in the refrigerator to chill for a few minutes.
2. In another bowl, whip 1 cup of cream until soft peaks form. Fold into the pudding mixture and then return the mixture refrigerator.
3. Slice the bananas and layer them on the bottom of the crusts. Be sure to save the plastic domes that come with the pie crusts-- you'll need them later. Set aside.
4. Now divide the pudding mixture between the two pie crusts.
5. In a medium bowl, whip the remaining whipping cream with 1/3 C of powdered sugar until soft peaks form and then spread it on top of two pies. Place the clear plastic shells back on the pies and refrigerate for several hours.

Chicken and Dumpling Soup

I had a sudden craving for chicken noodle soup but it quickly changed to chicken and dumpling soup.  At first it was a toss up and I was going to try and make both using half of the chicken stock for both. I decided to go all in with the dumplings which definitely was a winner!


Below is a recipe I found on the Food Network website for Chicken Noodle Soup. I substituted noodles for dumplings. I also found the dumpling recipe from the Food Network.  I doubled the the recipe because I had guests over and I wanted to make sure there was enough dumplings to go around :) 


Enjoy! 

Chicken Stock:

• 1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
• 2 carrots, cut in large chunks
• 3 celery stalks, cut in large chunks
• 2 large white onions, quartered
• 1 head of garlic, halved
• 1 turnip, halved
• 1/4 bunch fresh thyme
• 2 bay leaves
• 1 teaspoon whole black peppercorns

Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, andpeppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.

Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.

Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.

Yield: 2 quarts

Chicken Soup Ingredients (Add to the drained Chicken Stock)

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 medium carrots, cut diagonally into 1/2-inch-thick slices
• 2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
• 4 fresh thyme sprigs
• 1 bay leaf
• 2 quarts chicken stock, recipe follows
• 1 1/2 cups shredded cooked chicken
• Kosher salt and freshly ground black pepper
• 1 handful fresh flat-leaf parsley, finely chopped

Directions

Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil.  Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.

Dumplings:

• 1 cup milk
• 1/2 cup butter
• 1/2 teaspoon salt
• 1/2 teaspoon nutmeg
• 1 cupall-purpose flour
• 3 eggs

Make dumplings:

Bring the milk and butter to a boil, add salt and nutmeg. Remove from heat and immediately add flour stirring until dough leaves the sides of the pan. Incorporate the eggs, 1 at a time, forming a sticky dough.

Add spoon sized balls of dumpling dough and simmer until dumplings rise. (About 20 Minutes)

Cilantro Lime Tilapia Fish Tacos

Forgo the friday and fish fry and make these healthy delicious tilapia fish tacos you will not be disappointed.  I got this recipe from skinnytaste.com where you can find the best healthy recipes ever and if you are on Weight Watchers it gives the point values to make it easier on you. 


Recipe is below...my sister suggested drizzling the cilantro lime vinaigrette dressing I used on the pork recipe which gave it an added tasty bonus.


1 LB Fresh Tilapia Filets
2 Jalapeno Peppers (seeded and chopped)
1 Small Onion
4 Cloves Garlic (minced)
2 Cups chopped Tomatoes
1 Tsp Olive Oil
1/2 Cup Cilantro (stems removed)
Juice from half the lime
Corn Tortillas (I used corn/wheat tortillas with fiber by Mission)
Shredded Cabbage


In a skillet add olive oil, onion and garlic. Sautee until onion looks translucent.  Add tilapia and cook until you can flake it apart with a spoon. Once all flaked apart add peppers, tomatoes cilantro and juice from the lime. Cook for about 5 or so minutes. Add fish mixture top with cabbage and drizzle with cilantro lime vinaigrette that is listed below. 

Cilantro Lime Vinaigrette

1/4 C lime juice from fresh limes
1/4 C white wine vinegar
4-5 cloves of garlic, minced
1/2 t kosher salt
2 t sugar
1 C canola

1/2 C roughly chopped cilantro, stems removed
In blender combine vinegar, lime juice, garlic, salt and sugar.
blend until combined. while blender is running, add oil in a steady stream. Add cilantro, and blend until cilantro is broken down, but still has some shape. Refrigerate for 4 hours before serving.