Sunday, November 22, 2009

Rosemary Rolls

  • 12 Rhodes Rolls (or any frozen rolls)
  • 1 1/2 T butter
  • 2 dashes rosemary
  • Finely ground sea salt (I really love Real Salt
  1. Prepare rolls according to package, but stop before you bake. Meaning--let them rise, but don't bake.
  2. Because the rolls take a long time to rise, wait until they have completely risen before performing next steps.
  3. Put butter and rosemary into a microwave-safe dish and microwave until butter is melted. Mix.
  4. Brush risen rolls with the mixture, making sure to spread an even amount over each roll. 
  5. Using about a teaspoon of salt total, sprinkle each roll with a bit of salt (probably a pinch).
  6. Bake according to package directions, normally 350 degrees  for 30 min. or until golden brown.
I hope you enjoy these. I made these for dinner tonight, and they were a big hit with the husband! :)
Adapted from Buttered Rosemary Rolls at I basically just simplified the recipe and didn't add as much butter.

Tuesday, November 17, 2009

Crispy Chicken Parmesan

Vegetable cooking spray
2 cups croutons, crushed finely (or Italian-style bread crumbs)
4 skinless, boneless chicken breasts
1 egg, beaten
1 cup pasta sauce (Prego is the best)
1/2 cup shredded mozzarella cheese
1/2 cup flour

Preheat oven to 375 degrees F. Spray baking sheet with vegetable cooking spray. Place croutons in zipper plastic bag. Close and crush with rolling pin until crumbs form.
Dip chicken into flour then egg. Coat with crumbs. Place chicken on prepared baking sheet. Spray chicken with vegetable cooking spray.
Bake 20 minutes or until chicken is done. Spoon pasta sauce over chicken and sprinkle with cheese.

Serve by itself or with a side of pasta. Great with spinach salad.

Wednesday, November 4, 2009

Japanese Zucchini & Onions

This is a good vegetarian option. :)


  • 2 tablespoons vegetable oil
  • 1 medium onion, thinly sliced
  • 2 medium zucchinis, cut into thin strips
  • 2 tablespoons teriyaki sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon toasted sesame seeds (okay to omit)
  • ground black pepper

Warm the oil in a large skillet over medium heat. Stir in onions, and cook 5 minutes. Add zucchini, and cook, stirring, about 1 minute. Stir in teriyaki sauce, soy sauce, and sesame seeds. Cook until zucchini are tender, about 5 minutes. Stir in ground pepper, and serve immediately.

You can double or triple this easily. Serve over Jasmine rice (it's really the best, but normal rice will do)
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