Rosemary Potato Rolls from Awesome on 20

Rosemary Potato Rolls

Rosemary Potato Rolls from Awesome on 20

I love the smell of fresh baked bread, but most of the time, I’m too lazy to actually make it. Yeast can be finicky, and I don’t have the counter space for kneading. Store bought bread usually tastes just fine to me, and it’s a lot more convenient. But a holiday as big as Thanksgiving is the perfect excuse to go the extra mile and bake your own bread.

Potato bread is awesome. Anything with fresh herbs is usually extra awesome. So basically, these rolls are perfect for your holiday table. And they’re pretty easy to make, too. Only a few minutes of kneading are required, and the dough wasn’t too sticky. Since they’re rolls, and not a whole loaf, rising time was brief, and baking time was only about 15 minutes. Feel free to use leftover mashed potatoes, or even potato flakes for this recipe. Make your life simple. It’ll be fine.

Rosemary Potato Rolls from Awesome on 20

This recipe comes from Two Peas and Their Pod. Maria is brilliant, and I’m a big fan. I first made these two years ago on Thanksgiving, and I still remember the smell of these rolls baking in the oven. It will transport you. They’re worth the little bit of effort just for the smell alone.

Rosemary Potato Rolls from Awesome on 20

Cooking for people is my love language. Thanksgiving lets me show all kinds of love. Love in the form of fresh baked rolls is a great kind of love. 

Rosemary Potato Rolls
Yields 15
Light and lovely fresh potato rolls infused with fresh rosemary are perfect for Thanksgiving.
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Prep Time
30 min
Cook Time
15 min
Prep Time
30 min
Cook Time
15 min
Ingredients
  1. 1-1/8 teaspoon (half a packet) yeast
  2. 1/4 cup warm water
  3. 1/2 cup milk
  4. 3/8 cup butter flavored shortening
  5. 1/4 cup sugar
  6. 1/2 teaspoon salt
  7. 1 egg, lightly beaten
  8. 1/2 cup mashed potatoes (I used instant)
  9. 2-1/2 cups all-purpose flour
  10. 1 tablespoon fresh rosemary, finely chopped
Instructions
  1. Put the yeast and warm water in a small bowl and give it a gentle stir. Set it aside for about five minutes to wake up your yeast. It should turn foamy. If not, your yeast might be dead.
  2. Pour the milk into a small sauce pan and heat it until it just starts to bubble. Remove from heat and allow to cool for a few minutes.
  3. In a mixing bowl, combine shortening, sugar, and salt. Add the warm milk and stir in a half cup of flour. Next, add the yeast mixture and the beaten egg. Add the potatoes and rosemary and stir until smooth.
  4. Finally, mix in the remaining two cups of flour until the dough comes together.
  5. On a lightly floured surface, knead the dough until smooth. This only took me a couple of minutes. If the dough is sticky, sprinkle on a bit of flour.
  6. Spray a large bowl with oil, and place the dough inside to rise for about 45 minutes. Lightly cover the bowl with plastic wrap and place the bowl in a warm area.
  7. Punch down the dough, then pinch off bits of dough about a tablespoon at a time. Roll the dough into balls and place three or four balls into each lightly oiled cup of a muffin tin. It should make about fifteen rolls.
  8. Lightly cover muffin tins with plastic wrap and allow the dough to rise for about 30 minutes or until doubled in size.
  9. Preheat oven to 375 and bake rolls for about 15 minutes.
  10. Serve warm with real butter. Everyone will taste the love.
Notes
  1. I cut this recipe in half, so it's obviously perfect for doubling if you need to feed a crowd.
Adapted from Two Peas & Their Pod
http://awesomeon20.com/
Sweet Potato Gratin from Awesome on 20

Sweet Potato Gratin

Sweet Potato Gratin from Awesome on 20

I have good news and I have bad news about this sweet potato gratin. The bad news is, there are a few luxurious ingredients in this dish, making it a touch expensive. The good news is, it’s insanely delicious. So really that’s great news. It’s also perfect for your Thanksgiving table, and I can’t think of a better excuse to splurge on a few nice ingredients.

It’s finally November, so I can unleash my deep love of all things Thanksgiving. I think it’s my perfect holiday. It’s all about delicious, home cooked food, gathering together with the people you love, and taking a moment to gain perspective on your life and focus on the beautiful bits. And you don’t have to worry about buying gifts which gives me fits of anxiety.

As soon as the Thanksgiving magazines hit the stands, I want to do nothing but look at beautiful food. And it’s pretty much a giant carb fest. We all know the side dishes are the real star. I never let a Turkey day go by without serving sweet potatoes, and this gratin is my husband’s favorite way to serve them.

Sweet Potato Gratin from Awesome on 20

This is layer upon layer of thinly sliced sweet potatoes and smoked gruyere cheese, all baked up in heavy cream. It’s decadent. It’s a little bit sweet and a little bit smoky, and it’s roll your eyes, make you sing awesome.

Sweet Potato Gratin from Awesome on 20

I love spending the month pondering my Thanksgiving menu, even when it’s just the two of us. I can’t wait to share some of my Thanksgiving favorites. This sweet potato gratin is a great place to start.

Sweet Potato Gratin
Serves 8
Awesome layers of sweet potatoes and smoked gruyere cheese are the perfect indulgent Thanksgiving side dish.
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Prep Time
30 min
Cook Time
50 min
Prep Time
30 min
Cook Time
50 min
Ingredients
  1. 1-1/2 cups heavy cream
  2. 2 cloves garlic, finely chopped
  3. 1 pound sweet potatoes, peeled and thinly sliced
  4. 1 teaspoon dried thyme
  5. 1-1/2 teaspoons salt
  6. 3/4 teaspoon black pepper
  7. 4 ounces smoked gruyere cheese, shredded
Instructions
  1. Preheat oven to 400 and lightly spray a 2 quart casserole dish or large baking dish with oil.
  2. In a small sauce pan, gently heat the cream with the garlic over low heat. Remove from heat as soon as it starts to bubble.
  3. Start your layering by arranging your sweet potato slices in an overlapping shingle-type configuration. Then sprinkle the potatoes with a third of the thyme, salt, and pepper. Finally spread a third of the cheese over the sweet potatoes. Repeat this with two more layers, making three layers in all.
  4. Pour your warm, garlic infused cream over the sweet potato, cheese layers.
  5. Cover the dish with foil and bake for 30 minutes. Remove the foil and continue to bake for another 20 minutes or until the cheese is lightly brown, and you can easily slide a sharp knife all the way to the bottom.
  6. Allow the gratin to cool for at least 30 minutes before serving. Watch your guests go crazy.
Notes
  1. This will probably taste good with cheap shredded Swiss if you don't want to splurge on the fancy cheese.
Adapted from Brown Eyed Baker
Adapted from Brown Eyed Baker
http://awesomeon20.com/
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Monster Cookie Bars from Awesome on 20
Cheesy Meatball Sliders from Awesome on 20

Cheesy Meatball Sliders

Cheesy Meatball Sliders from Awesome on 20

If I was a normal person, I’d know that this is a time of year when people watch a lot of sports. The early morning shouting coming from my neighbors’ houses should be a constant reminder. Everybody on this island seems to be into football, aka American football, aka hand egg. There was a time in my life when I lived amongst hand egg fans, but no more. I am currently only allowed to watch proper football, snooker, and cricket. That’s what happens when you fall in love with an Englishman.

What kind of food goes with British sports? Crumpets? Yorkshire pudding? Haggis? I really have no idea. I do know there’s a bar at the cricket pitch, and that’s always awesome.

Quite possibly the only good thing about hand egg is the food. When I think of baseball and basketball, I don’t think of feasting. Maybe it’s because it’s fall and we all need to start fattening up for winter, but it just seems like there’s always a ton of awesome food whenever dudes start knocking each other down on TV.

Cheesy Meatball Sliders from Awesome on 20

I’m not going to wait for some silly sporting event to give me justification for putting these cheesy meatball sliders in my face, though. This is another brilliant creation I found at How Sweet It Is. There’s secret cheese inside those meatballs, kids. That is super awesome. A cheesy meatball, swimming in tomato sauce, resting on a pillow of soft bread. It’s just waiting to be devoured.

These are easy because you get to use your favorite jarred pasta sauce, which for me is whatever’s on sale. You could probably use ground turkey instead of beef if you wanted to make them a little lighter. It’s also simple to make a little or a lot depending on how many fans or friends are at your house. I like to eat mine on a Portuguese sweet roll because they’re my favorite. You get to pick your favorite, though, and that’s what makes cooking so awesome.

Cheesy Meatball Sliders from Awesome on 20

These are the perfect game day food because you can just eat a bit at a time and keep going back for more. Before you know it, you’ll be wishing you’d worn sweatpants. 

Cheesy Meatball Sliders
Yields 12
Meatballs stuffed with mozzarella, cooked in tomato sauce, and served on a soft roll. A great game day or any day food.
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Prep Time
15 min
Cook Time
30 min
Prep Time
15 min
Cook Time
30 min
Ingredients
  1. 1 pound ground beef
  2. 1 egg
  3. 1 tablespoon olive oil
  4. 1/3 cup shaved parmesan cheese
  5. 1 clove garlic, finely chopped
  6. 1 teaspoon dried oregano
  7. 1/2 teaspoon crushed red pepper flakes
  8. 1/2 teaspoon salt
  9. 1/4 teaspoon pepper
  10. 1/4 cup panko breadcrumbs
  11. 4 ounces mozzarella cheese, cut into small cubes
  12. 2 cups of your favorite pasta sauce
  13. 12 Portuguese sweet rolls, or your favorite rolls or slider buns
Instructions
  1. Preheat oven to 400 degrees and lightly spray a casserole or baking dish with non-stick spray.
  2. In a large bowl, combine beef, egg, oil, parmesan, seasonings, and breadcrumbs. Use your hands to mix the ingredients gently so that you don't overwork the meat.
  3. Form the meat mixture into golfball size meatballs, burying and completely surrounding a cube of mozzarella in each one.
  4. Pour about 1 to 1-1/2 cups of your pasta sauce into your baking pan. Make sure it covers the bottom. Place meatballs in pan, add more pasta sauce over the top, sprinkle with remaining mozzarella and a bit more parmesan if you have it.
  5. Bake for about 30 minutes or until meatballs are cooked through. Allow the dish to cool long enough for the sauce to stop acting like molten lava.
  6. Scoop a meatballs, with some extra cheesy sauce onto a roll, and go to town. Be careful not to get tomato sauce on your favorite jersey.
Adapted from How Sweet It Is
Adapted from How Sweet It Is
http://awesomeon20.com/
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