Brussel Sprouts

 shared by Jodi

1 pound brussel sprouts - trimmed and cut in half

olive or avocado oil

garlic powder

nutritional yeast

parboil brussel sprouts and drain (or cook in microwave). sprinkle with garlic powder, nutritional yeast and toss.

roast or air fry 375 degrees for 8-10 minutes

Pepperoni pizza monkey bread

 

18 Rhodes Bake-N-Serv® Dinner Rolls, Thawed

¼ cup olive oil

1 tsp onion powder

1 tsp garlic powder

1 ½ tsps Italian seasoning

1 tsp dried parsley, divided

5 oz package mini pepperoni

1 cup shredded mozzarella cheese

4 tablespoon grated Parmesan cheese,

½ cup pizza sauce, for dipping

 

1.           Pre-heat oven to 350°F. Lightly grease a 10-inch bundt pan with cooking spray and set aside.

2.           Cut each roll into quarters and place in a medium bowl.

3.           Add olive oil and seasoning. Toss the bread pieces in the oil and seasoning to evenly coat.

4.           Place ⅓ of the bread pieces into the bundt pan. If the bread is sticking together tear it back into pieces as you go.

5.           Top the bread with ⅓ the pepperoni, ⅓ the mozzarella, and a tablespoon of Parmesan cheese.

6.           Repeat this process twice more.

7.           Top the bread with 1 additional tablespoon of Parmesan cheese and the remaining dried parsley.

8.           Place pan on a cookie sheet and place uncovered into the oven. Bake for 35 minutes.

9.           Remove bread from oven and, gently, use a butter knife to pull bread from the sides. Remove from the pan and place on a plate.

10.        Warm the pizza sauce in the microwave for a few seconds. Serve the bread with the dipping sauce.

 cheese curd in paradise

Parmesan Tortellini Bites

• 1/2 cup vegetable oil
• 1 (9 ounce) package refrigerated three cheese tortellini
• Kosher salt and freshly ground black pepper, to taste
• 1 cup Panko*
• 1/4 cup freshly grated Parmesan
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1/2 cup marinara sauce

In a large pot of boiling salted water, cook tortellini according to package instructions; drain well.

Heat vegetable oil in a large skillet over medium high heat.

Season chicken with salt and pepper, to taste.

Working in batches, dredge tortellini in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.

Add tortellini to the skillet, 8 or 10 at a time, and cook until evenly golden and crispy, about 1-2 minutes. Transfer to a paper towel-lined plate.

Serve immediately with marinara sauce, garnished with additional Parmesan, if desired

Cheese-garlic biscuits

Heat oven to 400 degrees

2 cups of Bisquick baking mix

2/3 cups milk

1/2 cup shredded cheddar cheese

1/4 cup margarine or butter, melted

1/4 teaspoon garlic powder

Mix baking mix, milk, and cheese until soft dough forms; beat vigorously for 30 seconds.  Drop dough by spoonfuls onto ungreased cookie sheet.  Bake 8-10 minutes or until brown. Mix garlic and butter; brush over warm biscuits before removing from cookie sheet.

Focaccia Bread

From: Kristina Barney

Makes 1 loaf

2 ¾ Cups flour **(I use bread flour)

1 teaspoons salt

1 teaspoons white sugar

1 Tablespoons active dry yeast **(I use ¾ Tablespoons instant yeast)

1 teaspoons garlic powder **(I use more)

1 teaspoons dried oregano

1 teaspoons dried thyme

½ teaspoons dried basil

½ teaspoons ground black pepper

1 Tablespoons canola oil

1 Cup water **(with a temperature between 105-115 degrees)

2 Tablespoons olive oil

1 Tablespoons grated Parmesan cheese

1 Cup shredded Mozzarella cheese

 

In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper. Mix in the canola oil and water.

When the dough has pulled together, turn in out onto a lightly floured surface and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place for 20 minutes or until doubled in size.

Preheat oven to 450 degrees. Punch dough down; place on greased baking sheet. Pat into a ½ inch thick rectangle. Brush top with olive oil and sprinkle with Parmesan and Mozzarella cheese.

Bake in a preheated oven for 15 minutes or until golden brown.

**(I bake my bread until the center has an internal temperature of 185 degrees)

Cucumber Sandwiches

1 Cucumber

8 ounces Cream Cheese

1/2 teaspoon garlic powder

1/2 teaspoon lemon pepper

1/2 teaspoon Kosher salt

1 loaf light white bread

 

Grate cucumber and squeeze out extra juice. Mix with cream cheese and seasonings. Cut out white bread with cookie cutter and spread with cream cheese mixture

Worcestershire Sauce

Apple cider vinegar, ½ cup

Water, 2 Tablespoon

Soy sauce, 2 Tablespoon (low sodium variety)

Brown sugar, 1 Tablespoon

Garlic powder, ¼ teaspoon

Mustard powder, ¼ teaspoon

Onion powder, ¼ teaspoon

Ginger, ¼ teaspoon (minced)

Cinnamon, a pinch

Pepper, a dash

 

Mix all the components together in a cooking pan and place on a medium flame. Allow it to boil and then allow it to simmer on a lower flame for 45 seconds more. Let it cool down before using and store in a cool, dry place. One tablespoon of this can be used to substitute an equal amount of Worcestershire sauce. This makes about ¾ cup of the sauce.

Chili Lime Shrimp Sandwich

Serves four

Ingredients
1 pound cooked jumbo shrimp, cleaned and cut into large pieces
½ cup plain yogurt or mayonnaise
¼ teaspoon chili powder
¼ teaspoon garlic powder
salt and pepper to taste
1 jalapeno, diced small (optional)
2 scallions or green onions, chopped
Juice of 2 limes
2 pita breads, each cut in half or baguette slices for smaller bites
2 cups shredded romaine

Step 1 – Season shrimp with salt and pepper.
Step 2 – Mix mayonnaise/yogurt with lime juice, chili powder, garlic powder, jalapeno (if wanted) and salt and pepper in a small bowl.
Step 3 – Add the shrimp and toss with dressing.
Step 4 – Stuff each piece of pita with ¼ of the shrimp and romaine. Or serve on baguette slices.

Red Enchilada Sauce

1/3 cup oil

1 tablespoon flour

2-3 tablespoons chili powder

1 can tomato sauce

3 cups water

1 teaspoon garlic powder

 

Mix all ingredients together in a sauce pan. Bring to a boil. Boil for 10 minutes.

Asparagus Saute

3 tablespoons olive oil

1 bunch fresh asparagus

A few shakes garlic powder or 1 tablespoon minced garlic

1 tablespoon minced onion

4 tablespoon Parmesan cheese or as much as desired

Rinse asparagus spears and pat dry. Remove rough ends. Cut into 1-2 inch pieces. This helps it all cook evenly and not be too mushy or too hard.

Heat olive oil in a skillet over medium-high heat. Add garlic, minced onion, and asparagus spears. Add salt and pepper. Stir and cook until tender, but still crunchy. Approx. 10 minutes. Sprinkle Parmesan cheese in for the last couple minutes of cooking.

Chicken strips

4 chicken breasts
1/2 cup flour
1/2 Tb salt
1 1/2 tsp garlic powder
1/2 tsp pepper
1 egg
1 Tb water
2 slices of bread, toasted in toaster and food processed to make crumbs
1/2 cup Parmesan cheese

Cut chicken breast into strip-size pieces (about an inch wide). Line a rimmed baking sheet with foil, place a wire rack on top, and spray the rack with vegetable oil spray. Combine flour, salt, garlic powder, pepper in a shallow bowl. Combine egg and water in another shallow bowl. Combine bread and cheese in a third bowl. Dip chicken into flour mixture (shake off excess flour), then in egg mixture, then in bread crumb mixture. Repeat with all chicken.

Cook at 475 degrees for about 20 minutes.

Refried Beans

Cooked Pinto Beans (drained – flavored)
1/4 – 1/2 stick butter
Onion powder
Garlic powder
Salt
Milk

Drain most of the liquid off the beans. Put butter in a pan and melt it. Add beans and mash. Add a little milk. The beans should be a little runny. Season to taste. Stir while cooking until mix thickens to a consistency you like.

White Chicken Chili

16 oz pkg. dry Great Northern Beans
32 oz chicken broth (less if you want to cook for less time)
6 oz turkey bacon, about ½ pkg. (easiest to slice while frozen)
8 boneless, skinless chicken thighs, cubed
3-5 T. minced garlic
Salt and pepper to taste
Chicken bouillon to taste (around 2-4 cubes)

1. Soak beans overnight.
2. Combine all ingredients in crock-pot and cook on high for 6-8 hours.
3. Stir every 2 hours--makes ingredients more creamy
4. Wait to add salt until ready to serve so it doesn’t become too salty