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Monday, January 22, 2018

Shortcut Cheesesteak Subs

If you've been around here very long, it's no secret that we love Rhodes Artisan French Rolls.  They just step-up our dinner game that much.  Last week, we took our favorite cheese-steak filling and served it on these rolls instead of the standard hoagies we usually use.  They were SO good.  

We started by letting the rolls thaw (either at room temperature if you plan ahead, or by following the microwave directions on the bag).  Then we split them open and toasted them under the broiler.  Take them out, add the meat mixture and cheese and return to the broiler until the cheese has reached melty perfection.  Divine! And on the table in under 20 minutes--we call that a dinner win!


We like to serve these with a salad, fruits and veggies, or some roasted potatoes for a fast and filling dinner!

Shortcut Cheesesteak Subs
Ingredients:


2 tablespoons butter
1 onion, halved and sliced into thin half moons
2 garlic cloves, finely minced
½-¾  teaspoon dried oregano
3-4 tablespoons A-1 steak sauce
1.5 pounds deli roast beef, cut into 2-inch strips
Salt and pepper
1 bag Rhodes Artisan French Rolls (12 count)
2 tablespoons olive oil
12 slices provolone, swiss, or havarti cheese

Directions:


Preheat the broiler to low.  Allow rolls to sit at room temperature to defrost while you prepare the filling.  In a 12-inch skillet, melt 2 tablespoons of butter and add sliced onion.  Saute, stirring occasionally until onions begin to caramelize.  Add garlic and oregano and continue to cook for 1 minute.  Add in sliced roast beef strips, A-1 sauce, and salt and pepper.  Use tongs to stir together until mixture is heated through and well combined.  Remove from heat.  

Prepare the rolls for toasting by splitting them open.  (If they are still too frozen, follow the microwave directions on the bag to defrost them).  Lay the split rolls cut side up on a baking sheet and brush lightly with olive oil.  Place under broiler for 3-5 minutes or until they are as toasty as you like.  Remove pan from oven.  Place ½ slice of cheese on top of each roll half.  And spread the meat mixture evenly among the 12 sandwiches.  Return to broiler and broil for 2-4 minutes or until cheese is melted.  Serve Immediately.  

Notes:


Any leftover sandwiches can be wrapped in foil and reheated in a 350 degree oven for 15-20 minutes before serving.

Recipe Source:


Adapted from Mel’s Kitchen Cafe

Saturday, January 20, 2018

Instant Pot Creamy Butternut & Tomato Bisque


Like many people, we are loving our Instant Pots.  This recipe is an example of one that the cook time is cut WAY down by using a pressure cooker.  Our kids eat this "tomato soup" and have no idea they are eating some nutrient-packed butternut squash.  It's a favorite of ours for a quick dinner on a cold day!


Head to OSSS for the full recipe and printable!

Friday, January 5, 2018

Pork & Sweet Potato Meal Prep Bowls




Looking for something fresh, filling, and good-for-you?  These pork and sweet potato meal prep bowls are it!  They are super versatile so you can make any swaps you want.  I made several of them for the fridge and changed up the sauces each day for lunch last week so I didn't get tired of them.  They were so good and way better than finishing my kids' grilled cheese sandwiches or quesadillas.  


Head to OSSS to get the recipe!

Wednesday, January 3, 2018

Instant Pot General Tsao's Chicken



Have you jumped on the instant pot bandwagon yet?  We aren't usually ones to want every little kitchen appliance.....but the instant pot we LOVE. We were both gifted instant pot's in the last year - and we love the fact that we can cook quicker - and get tender fall apart meat almost effortlessly!  

This General Tso’s Chicken has become a fast new favorite.  And you can probably throw it together in an Instant Pot faster than you can pick up take-out.  It’s tender, moist, flavorful, and has just a handful of ingredients–most of which are pantry staples.  You can use thawed or frozen chicken thighs here and serve it over rice or in lettuce.  Our kids loved it, too! Give it a try and let us know what you think!

We're sharing the RECIPE HERE


Tuesday, December 19, 2017

Garlic & Herb Bubble Bread


One of our favorite things about Winter is eating soup!  It's so warm and cozy and full of goodness.  When eating soup at our houses, bread isn't really optional and this Garlic and Herb bubble bread is the perfect companion to a bowl of soup.  


It's a cinch to throw together and our families loved it!  Start by thawing about 20 Rhodes rolls. 

Mix some minced garlic and Italian seasoning into melted butter.
Cut each Rhodes roll in half and dip into the butter mixture.  Place in baking dish.  Cover and let rise.  


Bake until puffy and golden brown.  


Pull apart and dig in!  If you're looking for something extra special, you could stuff each half of roll with a small cube of mozzarella cheese and have a delicious cheesy bread! Enjoy!

Rhodes Garlic & Herb Bubble Bread
Ingredients:


20 Rhodes dinner rolls
3 cloves garlic, finely minced
⅓ cup butter, melted
¾ teaspoon italian seasoning
½ cup parmesan cheese, optional

Directions:


Let rolls thaw according to directions on package.  Lightly grease a 9x9 pan.  Combine butter, garlic, and Italian seasoning in a small bowl.  

Cut each roll in half, dip into the butter mixture, and drop into greased pan.  Repeat with all halves.  Sprinkle parmesan cheese on top, if desired.  

Let rise until doubled (45 minutes to 1 hour).  Bake in a preheated oven at 375 for 30-35 minutes or until golden brown on top and internal temperature is 200.

Wednesday, November 22, 2017

Pani Popo (Samoan Coconut Rolls)

We recently discovered a super simple way to make Rhodes rolls extra special for a holiday dinner or something.  It only takes 2 additional ingredients and about 30 extra seconds. 


These Rhodes rolls are risen and then covered in a mixture of coconut milk and sugar and baked to sweet perfection!  They are delicious warm or cooled and would make a great addition to a Thanksgiving or Christmas dinner spread.  



They are a super simple way to fancy up your rolls!  Give them a try and let us know what you think.  They will be appearing on our Thanksgiving dinner table tomorrow.


We can't speak from an authenticity standpoint, as we have never tried authentic pani popo, but we can guarantee that these are delicious!  Give them a try and let us know what you think!


Pani Popo {Samoan Coconut Rolls}

Ingredients:


18 Rhodes Yeast Dinner Rolls
14 ounce can coconut cream or milk
1/2 cup sugar

Directions:


Place frozen rolls in 3 rows of 6 in a sprayed 9x13-inch baking dish. Cover with sprayed plastic wrap and let thaw and rise until double in size.

Combine coconut cream and sugar and mix well.

Remove wrap from risen rolls and pour coconut cream mixture over the rolls (try to coat each roll completely as you pour so they will have a consistent color as they bake.)

Bake at 350°F 30-35 minutes. You made need to place a piece of foil gently over the top to prevent them from browning too much.  Just keep an eye on them as they cook.

Note: Coconut cream mixture will thicken as the rolls cool.

Thursday, November 16, 2017

Whipped Sweet Potatoes


With Thanksgiving right around the corner, we are beginning to plan our menu and call dibs on the dishes we want to bring.  Besides being with family, these sweet potatoes are one of the best things about Thanksgiving.  The canned sweet potatoes topped with marshmallows don’t really speak to me, but these whipped sweet potatoes are a whole different story.

A few reasons why these are my favorite thing to bring to Thanksgiving dinner–1) they taste darn good! 2) they are so easy to make, and 3) they can be made several days in advance.  I’ve made them a couple of days before and covered them with plastic wrap and refrigerated them until ready to bake and they tasted just as great as baking them the same day.  Make-ahead Thanksgiving dishes are especially nice if you’re traveling and want to do the prep and make the mess in your kitchen rather than someone else’s.



We are sharing the RECIPE HERE