Butter, with a side of Bread // Easy family recipes and reviews.

Wednesday, April 16, 2014

ROSE-SHAPED DINNER ROLLS + A RHODES ROLL PRIZE PACK GIVEAWAY!

I was recently asked by Rhodes to come up with a recipe using their frozen rolls and I came up with this just in time for Easter!  Rhodes rolls are so easy to work with and they turn out perfect every single time!  The rose shape comes together very quickly, and then I used freeze-dried fruits to make colored/flavored sugars for the topping.  You can find the directions and recipe here!


GIVEAWAY:  Rhodes is providing one lucky reader with a RHODES PRIZE PACK! 


This Prize Pack will include the following:
  • Colorful cutting board
  • Apron
  • Oven mitt
  • Coupons for FREE Rhodes rolls/bread
  • Rhodes Cookbook
  • Kid cookbook
  • Several cooking gadgets
ENTER BY FOLLOWING THE INSTRUCTIONS BELOW!
a Rafflecopter giveaway

Monday, April 14, 2014

CREAMY LEMON PASTA WITH CHICKEN & ASPARAGUS

CREAMY LEMON PASTA WITH CHICKEN & ASPARAGUS: Butter With A Side of Bread


It's 70 degrees today and something about warmer weather makes me crave lemons. I adore them! (Side note: If you haven't tried my Lemon Bar recipe, you must! They're incredible!) This quick & easy pasta dish requires just 1 fresh lemon and tastes amazing. It got rave reviews from the whole family, even the picky 2 year-old and the claims-he's-not-picky-but-he-really-is, Father-In-Law. It's the perfect Spring weeknight meal.

Creamy Lemon Pasta with Chicken & Asparagus
Adapted from Kraft Creamy Lemon Pasta
  • 1 lb. spaghetti, uncooked
  • 1 lb. fresh asparagus spears, trimmed
  • 3 cups cooked, diced chicken
  • 8 oz. block of cream cheese (or Neufchatel cheese, like I used)
  • 3 cloves garlic
  • 2 TBSP fresh lemon juice, plus 1 tsp lemon zest
  • 1 chicken bouillon cube
  • 1/4 cup grated Parmesan cheese
  • 1 1/2 cups of the water noodles were boiled in

Cook spaghetti in large saucepan as directed on package, using only half the salt. Meanwhile, chop asparagus into 1/2"- 3/4" segments. My pasta required 9 minutes to cook. After 4 minutes, add the chopped asparagus to the boiling pasta, allowing it to cook it for 5 minutes.

Drain spaghetti and asparagus, reserving 1 1/2 cups of the cooking water. Whisk reserved water, cream cheese, garlic, lemon juice and bouillon in the sauce pan until smooth. Add in chicken and heat just until warm.

Return spaghetti to saucepan with sauce and mix lightly. Cook on medium heat 3 min. or until heated through, stirring frequently. Add in lemon zest. Serve sprinkled with Parmesan cheese. 

CREAMY LEMON PASTA WITH CHICKEN & ASPARAGUS: Butter With A Side of Bread

CREAMY LEMON PASTA WITH CHICKEN & ASPARAGUS: Butter With A Side of Bread

CREAMY LEMON PASTA WITH CHICKEN & ASPARAGUS: Butter With A Side of Bread

CREAMY LEMON PASTA WITH CHICKEN & ASPARAGUS: Butter With A Side of Bread

CREAMY LEMON PASTA WITH CHICKEN & ASPARAGUS: Butter With A Side of Bread
 

Friday, April 11, 2014

CARAMEL PECAN APPLE PIE

Caramel Pecan Apple Pie:Butter with a side of bread

My husband had a pot-luck lunch at work (I swear that guy has more pot-luck lunches than anyone else I've ever met) anyways, he asked me to make an apple pie for it. I picked up the Pillsbury pie crust box and found this recipe on the other side. I tried it out and had my husband take it to work for reviews before I shared it with you. It got rave reviews so here you go.

INGREDIENTS

1 Box Pillsbury refrigerated pie crust - softened to room temperature
6 medium apples - peeled and thinly sliced
3/4 cup sugar
2 Tbs all purpose flour
3/4 tsp ground cinnamon
1/4 tsp salt
1/8 tsp ground nutmeg

Topping

1/3 cup caramel ice cream topping
2-4 Tbs pecans

Caramel Pecan Apple Pie:Butter with a side of bread

Preheat oven to 425 degrees F.  Place 1 pie crust in an ungreased 9-inch pie pan/pie plate.  Press firmly against the side and bottom.

Peel and slice apples and place in a large bowl. Mix together flour, cinnamon, nutmeg and salt. Place that on top of the apples and mix thoroughly.

Caramel Pecan Apple Pie:Butter with a side of bread

Gently spoon apple filling mixture into crust-lined pie plate. Top with the second crust. Press firmly around the edges and imprint with fork (optional). Cut off any excess pie crust. Cut slits in the top of the pie crust.

Caramel Pecan Apple Pie:Butter with a side of bread

Cover the edges of the pie crust with foil. Place pie in the oven for 40 - 45 minutes. After 20 minutes take the foil off the pie and allow to bake for the rest of the time.

Caramel Pecan Apple Pie:Butter with a side of bread

Immediately after taking the pie out of the oven, drizzle caramel all over the top of the pie. Then top with the pecans and allow to cool.

Caramel Pecan Apple Pie:Butter with a side of bread

Two cans (21oz each) of apple pie filling can be substituted for the apple filling.

Caramel Pecan Apple Pie:Butter with a side of bread
 

Wednesday, April 9, 2014

EASY INDIAN BUTTER CHICKEN

EASY INDIAN BUTTER CHICKEN: Butter With A Side of Bread

Before I married Nate my idea of being adventurous when it came to food was going to Panda Express and getting sweet and sour sauce for my fried rice... I know, living on the edge, right? One night Nate insisted we go get Indian food. I relented after a compromise - I could go get Panda Express if I ended up not liking it. We went, he ordered butter chicken and I was hooked. This is now one of our go to recipes. The kids love it and the recipe is extremely effortless.

EASY INDIAN BUTTER CHICKEN
Adapted from allrecipes

1 cup butter, divided
1 onion, minced
1 tablespoon minced garlic
1 (15 ounce) can tomato sauce
1 can (12 oz) evaporated milk
2 teaspoons salt
1/4 teaspoon cayenne pepper
1 teaspoon garam masala

1 1/2 pounds skinless, boneless chicken breast, cut into bite-sized chunks
2 tablespoons vegetable oil
Cooked rice, to serve with butter chicken and sauce


Preheat oven to 375 degrees F (190 degrees C).

Melt a few tablespoons of butter in a large sauce pan over medium heat. Stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes.

While the onion and garlic are cooking, toss cubed chicken breast with vegetable oil until coated and spread out onto a baking sheet or glass pan. Bake chicken in preheated oven until no longer pink in the center, about 12 minutes.

Meanwhile melt the remaining butter in a saucepan over medium-high heat along with the tomato sauce, evaporated milk, salt, cayenne pepper, and garam masala. Bring to a simmer, then reduce heat to medium-low; cover, and simmer for 30 minutes, stirring occasionally.

 Once the chicken is cooked, add the to the sauce and simmer for 5 minutes before serving. Serve over cooked rice.


EASY INDIAN BUTTER CHICKEN: Butter With A Side of Bread


EASY INDIAN BUTTER CHICKEN: Butter With A Side of Bread

Monday, April 7, 2014

DARK CHOCOLATE APRICOT COOKIES

DARK CHOCOLATE APRICOT COOKIES: Butter With A Side of Bread

My mother-in-law, Christy has an eye for some unique but delicious recipes. I don't know if I would have ever saw this one and thought, "I need to make these!" but you know what? They were fantastic! I love the combination of light fruit flavor with the intensity of the dark chocolate. We should dip all our cookies in dark chocolate! I love the shortcut of starting out with a cookie mix too!

Dark Chocolate Apricot Cookies
Recipe from Betty Crocker

  • 1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
  • 1/2 cup butter or margarine, softened
  • 1/4 teaspoon orange extract
  • 1 egg
  • 1 cup chopped dried apricots
  • 1 package (12 oz / 2 cups) dark chocolate chips


Preheat oven to 375°F. Line cookie sheet with parchment paper; set aside. 

In large bowl, stir cookie mix, butter, orange extract and egg until soft dough forms. Stir in apricots until blended.

Drop dough by rounded teaspoonfuls 2 inches apart on lined cookie sheet. 

Bake 8 to 10 minutes or until edges are light golden brown. Cool 3 minutes; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.

In small microwavable bowl, microwave chocolate chips uncovered on high 1 to 2 minutes, stirring every 30 seconds, until chips are melted. 

Dip each cookie halfway into melted chocolate, letting excess drip off. Place on parchment paper and let stand until chocolate is set, at least 2 hours. (Or you can set outside on the patio table in 40 degree weather, then they're cooled in about 15 minutes! Sometimes living in a cooler climate comes in handy!) 

To quickly set chocolate, refrigerate cookies 15 minutes. Store between sheets of Reynolds Parchment Paper in tightly covered container at room temperature.

Enjoy!

DARK CHOCOLATE APRICOT COOKIES: Butter With A Side of Bread

DARK CHOCOLATE APRICOT COOKIES: Butter With A Side of Bread

DARK CHOCOLATE APRICOT COOKIES: Butter With A Side of Bread

DARK CHOCOLATE APRICOT COOKIES: Butter With A Side of Bread
 

Friday, April 4, 2014

3-CHEESE BREAKFAST CASSEROLE




I love breakfast casseroles and this is one of my favorites!  Although this recipe is traditionally served for breakfast, we often have it for dinner at my house - you just can't go wrong with three kinds of cheese in the same dish!  

3-Cheese Breakfast Casserole

1 pound sausage (you can use bacon or even ham instead)
1 medium onion, diced (I used about 1/4 cup of minced dried onions)
6 eggs, lightly beaten
4 cups frozen shredded hash browns
2 cups cheddar cheese, shredded
1 1/2 cups cottage cheese 
1 1/4 cups Swiss cheese, shredded (I only had slices so I tore them into small pieces)

Cook sausage and onion until sausage is fully cooked.  Combine the remaining ingredients in a large bowl and then add the sausage/onion mixture.  Pour the mixture into a 9X13 pan and bake at 350 for about 35-40 minutes.  Let the casserole stand for about 10 minutes before cutting and serving.  Enjoy!

Butter With a Side of Bread: 3-Cheese Breakfast Casserole

Butter With a Side of Bread: 3-Cheese Breakfast Casserole

Butter With a Side of Bread: 3-Cheese Breakfast Casserole

Butter With a Side of Bread: 3-Cheese Breakfast Casserole



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