Remember when I said I was going to start sharing more healthy recipes with you this year? Yeah, I don’t really know what to tell you. I blame Pinterest, but clearly someone else is to blame because time and time again, I tag, pin and otherwise bookmark recipes for appetizers, desserts and breads. Finding a main dish recipe in my collection is darned near impossible!
Granted, I did start a soup board on Pinterest, but I haven’t tried any out yet. I’m the only person in my house who eats soup, so it’s low on the family priority list.
All that to say – surprise! This week’s recipe is for bread!
But it’s gooood bread. And super easy. And kind of looks fancy, so you can pretend to be real gourmet during the week, if you want. (Then again, if your family inhales and/or plays with their dinner like mine does, perhaps “fancy” isn’t what you’re looking for at all. If that’s the case, just focus on the “good” and “easy” part.)
As part of my “it’s a new year, so I’d better start doing all those things I should’ve been doing all along” phase, I’ve been making dinner every single night instead of relying on eating out every few days. I enjoy cooking, but since we’re rushing around more often than not during the week, we usually forgo bread with our meal. With this quick recipe, though, you can add it in pretty easily. If your family is a big fan of the carbs like mine (go figure), I’m sure they’ll thank you!
Source: Real Mom Kitchen
1 tube (12 ounces) refrigerated buttermilk biscuits
1/4 cup canola oil
3 tbsp grated Parmesan cheese
1 tsp garlic powder
1 tsp dried oregano
1 tsp dried parsley flakes
Preheat oven to 375 degrees (or whatever temperature your biscuits call for). Roll each biscuit into a rope (or, as we called it in our house, a snake), and tie it into a knot. Mix together oil and spices. Dredge each know in oil mixture and place on greased baking sheet. Bake for 8-10 minutes or until golden brown.
Now that I’ve made these, taken photos, served them to my family and enjoyed one (okay, fine, TWO) myself, I realize that the original recipe said to bake the rolls first, then brush on the oil mixture.
I suspect the rolls might have a slightly different texture that way, but the taste should be the same. And since I thought they tasted like Pizza Hut breadsticks, I say that taste is pretty good! But . . . um, yeah . . . I’ll try baking first and basting second next time. Just to see the difference.
And I know there will be a next time because about 2.3 minutes into dinner (and 2.3 bites into her roll), my daughter asked, “When are you going to make these again, Mommy? Can we make them on Tuesday?”
Do you make bread on weeknights? Or is that something you reserve for the weekends (or “fancy” dinners)?
This post will be linked to Mouthwatering Monday, Tasty Tuesday, Tuesdays at the Table, Tempt My Tummy Tuesday, 33 Shades of Green, Works for Me Wednesday, I’m Lovin’ It and Foodie Friday. It will also be linked to Ingredient Spotlight at Eat at Home Cooks.