Sometimes you just need to spruce up the ordinary with a little pizzazz. While there is nothing wrong with plain garlic bread or even simple dinner rolls but sometimes it is fun to take those sides dishes to the next level. I have seen these cheese filled Pillsbury rolls popping up all over Pinterest and decided to come up with some yummy rolls of my own. I went with an Italian version to go with all the pasta dishes I make, a great substitute for the traditional garlic bread.
1 container of Pillsbury Grands Flaky Biscuits
block of mozzarella, cut into eight 1.5” x 1.5” cubes
1/4 c butter, melted
1/2 tsp garlic, minced
1/4 c Parmesan cheese, grated
1 tsp Italian seasoning mix
- Preheat oven to 350º.
- Open the tube of rolls and flatten each one using the palms of your hands.
- Position a cheese cube in the center of each flattened roll and wrap the edges of the roll up around the cheese cube making sure they are sealed up tight.
- Place seam side down on a parchment paper lined baking sheet.
- Repeat until all the rolls have been assembled.
- Mix together the melted butter and garlic.
- Brush each roll with the garlic butter.
- Sprinkle all the rolls with the Parmesan cheese, Italian seasoning, and a little salt.
- Bake the rolls for 16–18 minutes or until they are golden on top.
- Let the rolls cool for about 3 minutes before serving. That cheesy filling can be nuclear.
This was a side dish I recently made for Sunday brunch. It was easy, delicious, and made for a great presentation. Ham and asparagus has always been a classic combination and when you have the nice mild bite of Dijon mustard along with a creamy cheese sauce it’s suddenly even a little more fabulous. Be sure to bookmark this recipe if you are like me and always looking for brunch ideas. It is sure to be a great addition to any menu. Perhaps a Father’s Day brunch item?
Note: I prepared the asparagus rolls the night before and refrigerated them ahead of time. Then the morning of I just had to put together the sauce and bake it. One less thing to be dealing with in the morning.
24 asparagus spears
8 slices deli ham
3 tbsp butter
1 tbsp flour
1 c milk
salt and pepper
1 c cheddar cheese, shredded
3 green onions, thinly sliced
- Preheat oven to 350.
- Trim off approximately 1″ from the cut ends of the asparagus.
- Steam the asparagus for approximately 3 minutes or until crisp tender.
- Season the asparagus with salt and pepper.
- Spread a tad of the Dijon mustard on one side of each slice of ham.
- Place 3 spears of asparagus on each slice of ham and roll up. As you finish each one place them seam side down in a greased baking dish.
- Once you have prepared all the rolls get started on the sauce by melting the butter in a small sauce pan over medium heat.
- Mix in flour until well combined.
- Slowly whisk in milk, season with salt and pepper, and bring to a boil.
- Cook for 2 minutes until it begins to thicken.
- Stir in the cheese and green onions until cheese melts.
- Pour the sauce over the asparagus rolls and sprinkle with a dash of paprika.
- Bake for 20 minutes.
- Remove from oven and serve.
Recipe adapted from a Taste of Home.
California is one of the leading producers of asparagus in the United Stated. Asparagus is so big in California that the city of Stockton even throws an entire festival in honor of asparagus. True story! I grew up eating asparagus on a regular basis. (By the way, I am 33 and still crack up that it gives you stinky pee. I don’t think I will ever grow up.) I could eat asparagus every day. There are just so many ways to prepare it but I think I have found my favorite way to eat the lovely green spears, grilled asparagus and feta salad. Man this was awesome! My husband and I devoured the whole bowl so if you are cooking for more than 2 people just go ahead and double or triple the recipe. Trust me you will eat it all! There was just so much flavor in the salad and it was so light and refreshing. Perfect for spring or summer. We just served it with a simple grilled chicken breast seasoned with nothing more than salt and pepper and it was the perfect complement. This my friends, is good eating.
Want to know more about asparagus? Then check out this old post and you will be an asparagus pro!
1 bunch thick asparagus, ends trimmed
3 tbsp olive oil, divided
1/4 tsp kosher salt
1/4 tsp pepper
zest from one lemon
1 tablespoon freshly squeezed lemon juice
1/2 c crumbled feta cheese
- Preheat the grill to about 325º.
- Place the asparagus in a baking dish and coat with 2 tablespoons of the olive oil and then season with salt and pepper.
- Place the asparagus on the grille making sure that they are perpendicular to the grates so that they don’t slip through.
- Close the grill and cook for 3 minutes.
- roll the asparagus over and cook for another 3 minutes.
- Remove the asparagus and transfer to a cutting board.
- Allow the asparagus to cool for 5–10 minutes.
- Cut the spears into 1–2” pieces.
- Place the cut asparagus into a medium bowl and toss with the remaining tablespoon of olive oil, lemon zest, lemon juice, and half of the feta.
- Top the salad with the remaining asparagus and serve warm or at room temperature.
Recipe adapted from Once Upon a Chef.
I’ve said it before and I will say it again. My hubby is not a big fan of sweet potatoes. However, we get them pretty frequently in our weekly organic produce delivery so I am always looking for creative new ways to prepare the sweet tasting tuberous root. When I saw this recipe I knew I had to try it. It was the perfect balance of spicy and sweet. Even thought there is no actual meat in it you can certainly fool yourself into thinking there is. It is delicious, thick, hearty, and filling. We served it with a grilled tri-tip and my husband ended up chopping up his tri tip and mixing it in. He is truly a meat and potatoes kind of guy. Give this a try next time you are looking for a super food side dish to warm you up.
Note: For a completely vegan version of this recipe sub vegetable broth for beef broth.
1 tbsp olive oil
1 lb sweet potatoes, peeled and diced
1 yellow onion, chopped
1 green bell pepper, chopped
1 tbsp garlic, minced
2 tbsp chili powder
1 tsp cumin
1 tsp dried oregano
1/4–1/2 tsp cayenne (depends on how much kick you like)
2 (14.5 oz cans) diced tomatoes with chiles, undrained
2 (15 oz cans) black beans, drained
2 c beef broth
- In a large pot heat the olive oil over medium-high heat.
- Add the sweet potatoes, onion, and bell pepper until the onions become translucent, about 8–10 minutes.
- Stir in the garlic, chili powder, cumin, oregano, and cayenne.
- Sauté for about 1 minute.
- Add the tomatoes, beans, and broth stirring until well combined.
- Bring to a boil and then simmer for 30–35 minutes or until potatoes are tender and the chili is the desired consistency.
Recipe adapted from Alida’s Kitchen
A couple of weeks back we got these GORGEOUS rainbow carrots in our box of organic produce and when my son saw them he honestly didn’t believe me that they were carrots. They ranged from a deep purple to red and even white. They were just too pretty to get tossed into a salad or cooked any ordinary way. I wanted these to stand on their own. I know I have mentioned in many previous posts that I am always looking for fun and healthy after school snacks for my little man so we decided to make roasted carrot fries. They were awesome! I just sliced, baked, and served them with a little side of ranch (because every 3 year old loves to dip their food in sauce). These were super quick and a wonderful way to enjoy these rainbow carrots.
4–5 large carrots (I used rainbow carrots)
olive oil for drizzling
ranch for dipping (optional)
- Preheat oven to 425º.
- Carefully cut the carrots into “fry sized” pieces.
- Place the carrots on a parchment paper lined baking sheet and drizzle with olive oil.
- Toss the carrots to coat and season with salt.
- Bake the carrots for 15–18 minutes or until crisp tender, flipping once halfway through cooking.
- Remove from oven and transfer to a serving dish or plate.
- Serve with a side of your favorite dressing or enjoy all on their own.
Being frequent consumers of Mexican food we eat lots of rice. Rarely do we consume “plain” white rice. My go to recipes are my Mexican red rice (arroz rojo) or this cilantro lime rice. It just depends on what I’m pairing it with. This rice is very light and refreshing, a perfect complement to any spicy meat. If you have been to Chipotle before, you will recognize the flavors instantly as it is very similar to their recipe. Next time you are looking for a way to make your ordinary rice extraordinary, spend a couple extra minutes and give this flavorful rice recipe a try.
1 c basmati rice
1 1/2 c water
2 tbsp olive oil, divided
1/2–1 tsp kosher salt
1/4 c fresh cilantro, chopped
- In a 2 quart saucepan combine the rice, water, 1 tablespoon of the olive oil, and a 1/2 teaspoon of the salt.
- Bring to a full boil over medium-high heat.
- Cover and reduce heat to low.
- Simmer for 16–18 minutes.
- Remove from heat and let rice sit covered for 8–10 minutes.
- Fluff rice with a fork.
- Drizzle with remaining tablespoon of olive oil and add the juice from the lime and the chopped cilantro.
- Stir to combine and add additional salt to taste.
Looking for more rice recipes? Maybe you will love these!
Mexican Red Rice (Arroz Rojo)
Tropical Macadamia Nut Rice
Over the past several months I have been on a total broccoli salad kick. Whenever we go to the store I can’t resist getting some at the deli counter. I figured I might as well learn to make my own, and so I did. And it was the bomb diggity! This broccoli salad is the perfect balance of crunchy and creamy, and sweet and salty. I could seriously eat this as a meal all on it’s own, okay I did eat this as a meal all on it’s own. I ate it by the bowlful! It is the perfect summer salad. It’s super light and refreshing. I don’t care if you are a fan of broccoli or not, you will love this recipe. I will make broccoli lovers out of all of you yet!
3 heads of broccoli, chopped into small pieces
1 lb bacon, cooked and crumbled
1/2 red onion, chopped
1 c craisins
1/2 c salted sunflower seeds
1 c mayonnaise
1 tbsp sugar
2 tbsp white vinegar
- In a large bowl combine the broccoli, bacon, red onion, craisins, and sunflower seeds.
- In a small bowl whisk together the mayonnaise, sugar, and vinegar.
- Drizzle the dressing over the broccoli salad and toss to coat.
- Cover the salad and place in the refrigerator for several hours or overnight.
- Stir right before serving.
My husband and I grew up in a very small town so on the weekends it was not out of the norm for us to drive an hour to go to the closest mall or to go find some entertainment outside of town. On our way back home we frequently passed this wonderful little Italian deli. They had the BEST sandwiches and side salads. One of the side salads, which my husband absolutely loved, was their Italian pasta salad. I did my best to recreate this salad just for him. This makes a party sized batch, so if you are just making it for the family I recommend halving it. This is a perfect salad for a bbq or potluck and is sure to be a hit with all partygoers.
Note: This pasta salad will last approximately 4 days in the fridge. It gets better each and every day as the Italian dressing soaks into the pasta and veggies.
1 lb rotini noodles
2 tbsp salt
1 1/2 c Newman’s Family Recipe Italian dressing
2 tsp garlic, minced
1/2 c red bell pepper, chopped
1/2 c red onion, chopped
1/2 c celery, sliced
2-6 oz jars artichoke hearts. drained
1 1/2 c cherry tomatoes, cut in half
1 c mozzarella cheese, cut into squares
2.25 oz can black olives, sliced
salt and pepper
- Bring a large pot of water and the 2 tbsp of salt to a boil.
- Add noodles and cook per package instructions.
- Drain the cooked pasta and rinse with cold water.
- Transfer the cooked pasta to a large bow.
- Add the Italian dressing, garlic, red bell pepper, red onion, celery, artichoke hearts, cherry tomatoes, mozzarella, and olives.
- Stir to combine.
- Season with additional salt and pepper if desired.
- Refrigerate the pasta for 3 or more hours. The longer the better.
- Stir well before serving.
Whenever you go to a BBQ there is typically the classic macaroni and potato salad. Don’t get me wrong I LOVE both of those dishes but with back-to-back BBQs throughout the summer I sometimes am looking for a way to mix things up a bit. This pea salad was a welcome addition to a BBQ I went to last weekend. It was very refreshing and light. There is a nice sweet flavor to this salad similar to a coleslaw. If you are looking for a tasty summer salad for lunch or dinner give this a try. You can have the whole thing thrown together in 5 minutes. You will find the hard part is just waiting for it to chill. The unique combination of flavors go together incredibly well. This is one of those salads that you may not quite be sure of, but once you give it a try you and your guests will keep going back for more of it.
Note: I made this a day ahead of time and it was awesome! Feel free to make it a day in advance if you need to.
12 oz bag frozen sweet peas, thawed
1 c peanuts
1/4 c green onions, chopped
1 lb bacon, cooked and crumbled
1 c craisins
1/2 c mayonnaise
1 1/2 tbsp vinegar
1 tsp sugar
1/4 tsp soy sauce
1/4 tsp Worcestershire sauce
salt and pepper
- In a large mixing bowl combine sweet peas, peanuts, green onions, bacon pieces, and craisins.
- In a small bowl whisk together the mayonnaise, vinegar, sugar, soy sauce, Worcestershire sauce, salt, and pepper.
- Pour the dressing over the salad ingredients and toss to combine.
- Cover and refrigerate for at least one hour before serving.
Recipe adapted from Sugar n’ Spice Gals.
I am not one to just make something out of the box without tinkering with it. I’m sort of like a dog, I want to make my mark, make it my own. I love the convenience of those little boxes of the Jiffy corn muffin mix but it’s fun to add a little pizzazz. This recipe takes a plain old-fashioned corn muffin and gives it a little extra oomph. I add some corn kernels, pepper jack cheese, and a handful of green onions. This gives them a nice texture with the bits of corn, a nice little bite, and the cheese is like a gooey surprise in the middle. The kids will flip over these!
Note: If you are concerned about the spice of pepper jack cheese just use regular jack.
8.5 oz package of Jiffy corn muffin mix
1/2 c pepper jack cheese cut into 1/4” cubes
1/2 c corn (frozen or canned will work)
2 green onions, chopped
- Preheat oven to 400º.
- Prepare corn muffin mix per package instructions.
- Stir in cheese, corn, and green onions.
- Prepare muffin pan with liner cups and evenly distribute the muffin mix in each cup filling up about 2/3 of the way.
- Bake for 18–20 minutes or until a toothpick comes out clean when inserted into the middle.
- Remove from oven and allow to cool for a couple of minutes before serving.
Love this idea for corn muffins? Then perhaps you will like these!
Jalapeño Cheddar Cornbread Muffins