Mini Garlic Monkey Bread

I mentioned recently that I've discovered Pinterest and I'm a little addicted to it.  Well, here's another Pinterest find.....Mini Garlic Monkey Bread.  In a word....Yummy!  

These little garlic breads are fun to make and fun to eat.  Buttery, crispy and soft, full of garlic and Parmesan cheese.  Like I said.....Yummy!

This recipe is from the site Real Mom Kitchen.

Mini Garlic Monkey Bread

Recipe by Real Mom Kitchen

12 mini monkey breads

Ingredients

2 cans (7.5oz) buttermilk biscuits (I used Pillsbury brand)

6 Tbsp butter, melted

3 cloves garlic, minced

2 Tbsp dried parsley flakes

1/4 cup grated Parmesan cheese plus 2 tbsp to sprinkle on top if desired

Directions

1. Cut biscuits into 4 pieces and place in bowl.  I used pizza cutters to cut the biscuits which made it very easy.

2. Combine the melted butter, garlic, parsley and 1/4 cup Parmesan cheese together.  Pour over the biscuit pieces.

3. Gently toss the biscuit pieces to evenly coat with the butter mixture.

4. Using a 12 cup muffin pan, place 6-7 biscuit pieces into a muffin cup.  Use the additional 2 tablespoons of Parmesan cheese to sprinkle on top of the biscuits.

5. Bake at 400 degrees for 12-14 minutes until golden brown.  Serve warm.

Enjoy!

Mom's Cooking Club Lesson:  I am finding so many great recipes and a ton of inspiration from Pinterest.  It's a work in progress but my virtual bulletin boards are growing.  Check out my other pins by clicking on the Pinterest button below. 

Brushetta with Warm Tomatoes....."Have a Heart" with The Cooking Light Virtual Supper Club

Celebrate the month of February with Cooking Light recipes focusing on red foods.  Red foods are known to be heart healthy and full of vitamins/minerals.  Check out this article on Livestrong.com for the 10 Healthiest Red Foods. 

 This month, the Cooking Light Virtual Supper Club has prepared a menu around red food.  We have some new members this month.  Welcome to Jerry from Jerry's Thoughts, Musings and Rants and Roz from La Bella Vita.  We are happy to have others join in our monthly gathering of Cooking Light recipes.

I made the Appetizer this month and my red food was tomatoes.  This is a delicious starter to any meal.  Warmed grape tomatoes that have been marinated in a balsamic vinegar, basil and garlic mixture on top of some toasted french bread rubbed with some extra garlic.  Why are simple, fresh food and ingredients just so good?  

Click here for Brushetta with Warm Tomatoes printable recipe on Myrecipes.com.   

Now, let's take a look at the rest of the "Have a Heart" menu from the other Cooking Light Virtual Supper Club members.  Click on each of their blog links for all the details of their red food dish.

Jamie (me) - Mom's Cooking Club - Brushetta with Warm Tomatoes - recipe below

Sandi - Whistlestop Cafe Cooking - Orange and Fennel Salad with Red Onions

Mary Ann - Meet Me in the Kitchen - Granny Smith, Radish and Radicchio Salad

Val - More Than Burnt Toast - Bourbon and Brown Sugar Flank Steak w/Garlic-Chive Mashed Potatoes

Jerry - Jerry's Thoughts, Musings and Rants - Roasted Sweet and Sour Beets, Carrots and Parsnips

Roz - La Bella Vita - Almond Jelly Roll with Raspberry Filling


Bruschetta with Warm Tomatoes

Recipe by Cooking Light, August 2004

Ingredients

2 1/2 cups grape, pear, or cherry tomatoes
3 tablespoons thinly sliced fresh basil
2 tablespoons finely chopped shallots
2 teaspoons olive oil
1/4 teaspoon sea salt
1/4 teaspoon balsamic vinegar
1/8 teaspoon freshly ground black pepper
1 garlic clove, minced
Cooking spray
4 (1-ounce) slices ciabatta or sourdough bread - I used Italian Bread and had enough tomato topping for approximately 7 slices
1 garlic clove, halved


Preparation

Combine first 8 ingredients, and let stand 1 hour.

Heat a medium nonstick skillet over medium heat. Coat pan with cooking spray. Add tomato mixture, and cook 10 minutes or until thoroughly heated, stirring occasionally. Remove from heat.

Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add bread; cook 2 minutes on each side or until toasted. Rub 1 side of each toast piece with the cut sides of garlic clove halves. Serve tomato mixture over toast.

Note: I used Italian Bread and the recipe was enough for about 7 slices of bread. You can easily double and triple this recipe. I also heated my bread in a regular skillet instead of a grill pan. Either one works fine.

Enjoy!

Mom's Cooking Club Lesson:  While heating up the tomatoes, give them time to soften.  You will hear them pop as they warm up and the skin will break apart.  You want them to be in this stage before spreading on your toasted bread slices.

See the blog hop link below.  Feel free to link up any one of your red food posts.

Onion and Fontina Beer Batter Bread......New Year, New Food with The Cooking Light Virtual Supper Club

It's a new year.  A new beginning.  A fresh start.  A chance to try new things. 

New Year / New Food:  That's the January theme for the Cooking Light Virtual Supper Club.  Every month, I join 4 other bloggers to create a themed menu based on Cooking Light recipes.  Mary Ann from Meet Me in the Kitchen chose the theme this month.  We had to pick a recipe with an ingredient or food item that we have never made before.  

There are many "first time" ingredients I could have chosen.  It was hard to choose because there are many things that I want to try.  I decided to make a beer batter bread with Fontina cheese.  I love cheese but have never had Fontina cheese.  I asked my deli to cut me a 4 oz. chunk of Fontina and I grated it at home.  Of course I had to try a piece.  It's salty, creamy and has a soft texture.  It was very good and I'm looking forward to using it in other recipes.

The Onion and Fontina Beer Batter Bread was a delicious savory bread.  It was easy to prepare.  No kneading dough required.  We loved the crunchy outer crust.  The onion, cheese and beer gave this bread such a great flavor.  I paired it with this Spicy Sausage Chili.  (another Cooking Light recipe)

What new things did the other Cooking Light Virtual Supper Club members cook up? 

Mary Ann (Meet Me in the Kitchen) - Farro Minestrone with Brussels Sprouts, Butternut Squash & Chestnuts

Val (More Than Burnt Toast) - Quinoa with Roasted Garlic, Tomatoes and Spinach

Sandi (Whistlestop Cafe Cooking) - Rosti Casserole with Baked Eggs

Jamie (me) - Onion Fontina Beer Batter Bread

Helene - (La Cuisine d'Helene) - could not join us this month but wanted to make Vanilla Caramel Flan

Click here for printable recipe on Myrecipes.com

Onion and Fontina Beer Batter Bread

Recipe by Cooking Light



Ingredients

1 tablespoon olive oil

1 cup diced onion
3 cups all-purpose flour (about 13 1/2 ounces)
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup (4 ounces) grated fontina cheese
1 (12-ounce) bottle beer (such as amber ale) -  I used Corona Light
Cooking spray
1/4 cup butter, melted and divided

Preparation

Preheat oven to 375°

Heat olive oil in a large nonstick skillet over medium heat. Add onion, and sauté 6 minutes or until tender. Cool to room temperature.

Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, sugar, baking powder, and salt in a bowl; make a well in center of mixture. Add onion, cheese, and beer; stir just until moist.

Spoon batter (batter will be thick) into a 9 x 5-inch loaf pan coated with cooking spray; drizzle evenly with 2 tablespoons butter. Bake at 375° for 35 minutes; brush with remaining 2 tablespoons butter. Bake an additional 23 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Enjoy!

Mom's Cooking Club Lesson:  Fontina Cheese is a semi-soft cow's milk Italian cheese.  It is mild, creamy, with a somewhat nutty flavor and melts well.

Double Corn Bread.......November's Cooking Light Virtual Supper Club

It's time for another month of the Cooking Light Virtual Supper Club.  I've been doing this monthly group since July 2009 and every month this group of five bloggers comes up with a themed menu, all with recipes from Cooking Light that we share with each other and you virtually.  We have had some group changes along the way and this month Shelby and Patsy leave us but we say hello again to Helene from our original group and welcome Mary Ann from Meet Me in the Kitchen.  We're so happy to have both of these wonderful ladies in our Cooking Light Supper Club.

Sandi picked November's theme:   A Celebration of Corn   

My side dish to celebrate corn is some Double Corn Bread.  Corn meal and whole corn kernels give this corn bread it's double corn flavor.  I love the texture and flavor of adding corn kernels to corn bread.  The outside got a nice crust to it which is just how we like it.      

Click here for printable recipe of Double Corn Bread on Myrecipes.com 

Double Corn Bread

Recipe by Cooking Light

Ingredients

1 cup all-purpose flour
1 cup yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup low-fat buttermilk
1/2 cup frozen whole-kernel corn, thawed
1/2 cup diced red bell pepper ( I left this ingredient out )
4 tablespoons butter or stick margarine, melted
1 large egg, lightly beaten
Cooking spray

Preparation

Preheat oven to 425°.

Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour and next 5 ingredients (flour through baking soda) in a large bowl, and make a well in center of mixture. Combine buttermilk and next 4 ingredients (buttermilk through egg) in a bowl; add to flour mixture. Stir just until moist. Spoon batter into an 8-inch square baking pan coated with cooking spray. Bake at 425° for 20 minutes or until a wooden pick inserted in center comes out clean. Let stand 10 minutes.

Note:  I made my cornbread in a cast iron skillet.  I heated the pan up in the oven for a few minutes, added a tablespoon of butter to pan.  I took the pan put of the oven, swirled the butter around until melted and added batter to pan.  Batter is thick so spread carefully in pan.  I baked until golden brown, around 18 minutes.

See the list below on the other corn dishes that everyone else made.  I hope you find something you like to celebrate such a versatile vegetable.

Jamie (me) - Double Corn Bread

Mary Ann (Meet Me in the Kitchen) brought Greens with Roasted Corn and Pepper Salad

Sandi (Whistlestop Cooking Cafe) made the main dish of Curried Corn Crab Cakes

Val (More than Burnt Toast) brought a side dish of Creamed Corn with Bacon and Leeks

Helene (La Cuisine d'Helene) ended our meal with her Lemon-Cornmeal Cookies  

***If you have a "light" recipe using corn, please link it to our linky tool at the bottom of this post.  It doesn't have to be a Cooking Light recipe but any healthy recipe using corn.***

Enjoy!

Mom's Cooking Club Lesson:  If you do not have a cast iron skillet, I highly recommend one.  Not only are they perfect for making corn bread but they are an excellent skillet for pan frying fish or any meat.  They retain their heat and cook food evenly.  It would be a great gift or to put on your own Christmas wish list.

Blueberry Banana Bread

Before I talk about this amazingly delicious banana bread, I want to announce the winner of the What's New and Delicious from Kraft giveaway.  Congratulations to Cheryl from The Lucky Ladybug (comment # 14 picked by Random.org).  I will contact you through email.  Thanks for everyone that entered!

Now, on to the featured recipe.  I had some overripe bananas in a bowl and I had some blueberries in the fridge that I needed to use up before leaving for a family trip.  Put the two together and you have the most wonderful Blueberry Banana Bread.  I made my most used banana bread recipe from the Better Homes and Garden, New Cook Book (Pink Plaid Edition) and added blueberries to the batter.  A simple addition that turns this banana bread into my new favorite summer breakfast treat.

I took this loaf to my sister, Maxine's house, during a family visit this past week.  A great way to try something out is on family.  Everyone loved it and my mother, who was also visiting, couldn't stop eating it.  

Blueberry Banana Bread

Recipe slightly adapted from Better Homes and Gardens, New Cook Book 

(printable recipe)

Ingredients

2 cups all-purpose flour

1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon ( I used slightly heaping 1/4 tsp.)
1/8 teaspoon ground nutmeg  ( I used slightly heaping 1/8 tsp.)
2 eggs, beaten
1-1/2 cups mashed banana (5 medium)
1 cup sugar
1/2 cup cooking oil or melted butter or margarine  ( I used canola oil)
1 cup blueberries  ( I used a heaping cup full)
1/4 cup chopped walnuts (optional)
1 recipe Streusel-Nut Topping (optional)

Note: I did not use the walnuts or streusel-nut topping in this recipe

Directions

1. Preheat oven to 350 degrees F. Grease bottom and 1/2 inch up the sides (or use cooking spray) of one 9x5x3-inch or two 7-1/2x3-1/2x2-inch loaf pans; set aside. In a large bowl combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Make a well in center of flour mixture; set aside.

2. In a medium bowl combine eggs, banana, sugar, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).  Fold in blueberries gently.  You can add nuts to the batter at this point if using.  Spoon batter into prepared pan(s). If desired, sprinkle Streusel Topping over batter.

3. Bake for 55 to 60 minutes for 9x5x3-inch pan or 40 to 45 minutes for 7-1/2x3-1/2x2-inch pans or until a wooden toothpick inserted near center comes out clean (if necessary, cover loosely with foil the last 15 minutes of baking to prevent overbrowning). Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before slicing.  (Or if you can't wait like me, just slice yourself a nice big piece!)

4. Makes 1 loaf (16 slices)

5. Streusel-Nut Topping: In a small bowl combine 1/4 cup packed brown sugar and 3 tablespoons all-purpose flour. Using a pastry blender, cut in 2 tablespoons butter until mixture resembles coarse crumbs. Stir in 1/3 cup chopped walnuts.  

Enjoy!

Mom's  Cooking Club Lesson:  This is peak blueberry season.  Blueberries are more affordable at this time of year. (my grocery store has been selling them for $1.50 a pint)  Blueberries are so versatile, delicious and good for you.  Just think of all the things you can use them in.....blueberry pancakes/waffles, quick breads, muffins, cobblers, smoothies,  in your cereal, oatmeal and yogurt.  Have you tried blueberries in your salad?  You must try this.  And of course there is the simplest way to enjoy them.....eating them right out of the container!   

Pumpkin Chocolate Chip Bread

Do you still have any cans of pumpkin in your pantry?  Or does your store still carry pumpkin this time of year?  If so, you must make this quick bread.  Who said pumpkin bread is just for fall and the winter months?  It really is for any time of year.  This recipe comes from one of my favorite blogs, Barbara Bakes.  My entire family loved this bread.  Even my picky eater, Mariah, who doesn't like pumpkin bread, loved this one.  I think it had something to do with the chocolate chips.  This recipe makes 2 medium loaves and I took some slices to work.  My co-workers loved it also and my boss has requested the recipe.  So, thanks Barbara for passing on a wonderful recipe that I will make over and over again.

Note:  I used mini chocolate chips instead of regular size since that's what I had in my pantry.    

Please go to Barbara's blog HERE to get the recipe for this moist and delicious Pumpkin Chocolate Chip Bread.       

Enjoy!

I also wanted to mention that my 1 year blog anniversary was May 6th.  I didn't want to make a big deal about it but I can't believe I have been doing this for a year.  What fun it has been to share recipes with you and to "meet" so many incredible bloggers who inspire me everyday.  I want to thank everyone who has ever visited my blog and to those who have left comments.  I really do appreciate all my visitors.  I'm looking forward to another year of cooking, baking, eating and sharing!  

On a final note, I hope everyone had a wonderful Mother's Day this past Sunday.  I spent the day at the beach with my husband and 2 daughters.  It was a gorgeous day.  I posted some photos of the day below.

 

The beautiful and peaceful Gulf of Mexico

Mariah and Marissa braving the cold water

 

Me and my girls.....I'm a lucky mom!

 

Marissa found this awesome shell.  It's on my kitchen windowsill now where I can enjoy it and remember this perfect day.   

Mom's Cooking Club Lesson:  The pumpkin bread calls for 1 teaspoon of pumpkin pie spice.  The recipe also notes that you can substitute 1/2 teaspoon ground cinnamon plus 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves for 1 teaspoon pumpkin pie spice.  Just continue with the remaining spices listed in the recipe which does call for 2 more teaspoons of cinnamon.

Onion-Herb Focaccia

I made bread!  Well, sort of.  I used pizza dough.  But for someone who has a fear of dough and yeast, this is a great first step.  Baby steps, baby steps.  This was such an easy and fun bread to make.  My daughters got in the act and helped me make it.  Me and my girls really love eating bread...a little too much if you know what I mean.  Let's just say this pan of bread didn't last long.  It was AWESOME!!!  I know if you make this, your family will think you're AWESOME!!! 

This recipe came from the November 2009 edition of Food Network Magazine.  Click here for a printable version on Foodnetwork.com.  Read below for the quick instructions. 

Have a fun rest of the weekend.  And enjoy the Superbowl. (if you're watching it)  I'll be making my mother-in-law's sausage and peppers which I'll post about later.  I'll also be making some salsa, guacamole and cheese dip.  I already made dessert......these Lemon Bars.  This will all make my husband a very happy man.     

On a floured surface, roll out 1 pound of refrigerated pizza dough (my grocery store sells pizza dough in the bakery section) into a 10 x 15 inch rectangle.  Press into an oiled rimmed baking sheet. (I used olive oil)  Mix 1/4 cup olive oil, 2 tablespoons chopped rosemary and/or oregano (I used both), 1/2 teaspoon red pepper flakes and a big pinch of sea salt.  Brush half of this herb oil over the dough, then set aside until puffy, about 1 hour.  Make dimples in the dough with your fingers and top with thin slices of onion and shaved parmesan.

Bake at 400 degrees until golden, about 20 minutes.  Brush with remaining herb oil.

One happy daughter!!!

Enjoy!

Mom's Cooking Club Lesson:  My grocery store, Publix, sells refrigerated pizza dough in the bakery section.  If your grocery store doesn't, then you may want to ask the bakery manager if they would sell it to you or make it available to the public.       

Skillet Rosemary Rolls

Before I talk about these amazing and fun rolls to make, I want to briefly comment on the Haiti earthquake tragedy.  I have seen so many blogs doing wonderful things to raise money for the relief effort.  Such as: bloggers pledging money per comment and then giving the money to different charities.  It's heartbreaking to watch the tv coverage.  I personally live on a very tight budget but I feel that every little bit helps.  My grocery store, Publix, is providing a way for customers to help and donate to the American Red Cross.  You can add to your grocery bill and on your receipt it says Haiti Relief Fund.  I just round up my bill.  It's not much but multiply this by many, many donations and it can make a difference.  In just the first 4 days of this effort, Publix has donated 2.3 million to the American Red Cross.  So, no matter how big or small, we can all help during this natural disaster.

Now, about these rolls.  They are easy and soooooo good!  The recipe comes from Pioneer Woman's blog.  You use frozen dinner rolls (I use Bridgford Parker House rolls), some butter ( I use unsalted), rosemary and sea salt all baked in a cast iron skillet.  I can fit 8 rolls in my skillet.  This means 2 rolls each for my family of four.  Thank goodness this is all my skillet can fit because these rolls are so addicting we could all eat many more than 2 each! 

Click here for the full recipe on Pioneer Woman Cooks 

Enjoy!

Mom's Cooking Club Lesson:  These frozen dinner rolls need to thaw and rise which takes several hours.  I'll take them out in the morning, place in my oiled cast iron skillet, cover with a towel and they will be ready for the oven at dinnertime.     

Spicy Sausage Chili - January's Cooking Light Virtual Supper Club

It's a new year and another get together of the Cooking Light Virtual Supper Club.  This idea started last July when 5 bloggers (3 from the U.S. and 2 from Canada) meet virtually once a month to share a themed meal all from Cooking Light recipes.  January's theme is perfect for this time of year: Soups and Stews.

There is nothing more satisfying than a hot bowl of soup or a hearty stew.  Especially, in the winter time.  Even in Northwest Florida, where I live, we have had freezing temperatures for a couple of weeks straight.  The whole State of Florida has been colder than normal.  So, no matter where you live, here is a great meal to help you feel a little warmer. 

This chili uses hot italian turkey sausage.  This is such a wonderful lower fat substitution for pork sausage.  My entire family loved, loved, loved this chili.  It was such a quick weekday meal to put together.  It was very flavorful and had a nice spiciness to it but not too spicy.  As my family says.....it's a keeper!

Here is the link to the recipe on Myrecipes.com.

Side Note:  I did make some minor changes to this recipe.  The recipe calls for 2 cans of stewed tomatoes.  I used one 14.5 oz. can of Petite Diced tomatoes and one 14.5 can of Fire Roasted Diced tomatoes.  I pureed the one can of Fire Roasted tomatoes.  I did this because that is what I had in my pantry and my husband and daughters would prefer it with less chunky tomatoes.  I was really happy with these changes and the results.

 The other 4 ladies also made some wonderful dishes.  Check out each recipe on their blogs for more details on what they "brought" to our Virtual Supper Club. 

Val from More Than Burnt Toast - Spicy Chicken Stew

Helene from La Cuisine d'Helene - Spicy Tomato and White Bean Soup

Shelby from The Loves and Lives of Grumpy's Honeybunch - Shrimp and Butternut Squash in Coconut Milk Broth

Jamie from Mom's Cooking Club - Spicy Sausage Chili

Aggie from Aggie's Kitchen - could not join us this month

Along with my chili, I made this cornbread in my cast iron skillet.  This is my "go-to" cornbread because it's only 5 ingredients, super quick to make and it's very good.  This is a recipe from Southern Living.

Click here for the Super Moist Cornbread recipe on Myrecipes.com

Enjoy!

Stayed tuned next month when the Cooking Light Virtual Supper Club presents Healthy Italian.  And check out the Virtual Supper Club on Cooking Light's Blog, Test Kitchen Secrets.

Mom's Cooking Club Lesson:  I used Jennie-O's Hot Turkey Italian Sausage for this chili.  Click on the link for detailed nutrition information.  Also, don't forget to remove the sausage from the casing before browning the meat.

Sour Cream Banana Bread

There are many banana bread recipes out there but this one comes out great everytime. It is so moist and just plain good.

Only use overripe bananas

A big slice for breakfast, snack or anytime

Sour Cream Banana Bread

Recipe by Charishma Ramchandani at Recipezaar.com

1/2 cup butter

1 cup sugar

2 eggs

1 teaspoon vanilla

1 1/2 cups flour

1 teaspoon baking soda

1/2 teaspon salt

1 cup mashed bananas (about 3 medium bananas)

1/2 cup chopped nuts (if desired)

1/2 cup sour cream (I use light sour cream)

Grease a large loaf pan

Cream butter, sugar, eggs and vanilla

Add dry ingredients, then bananas, nuts and sour cream

Mix well

Bake at 350F for 1 hour or until toothpick inserted in center comes out with a few crumbs attached

Enjoy!

Kid-Approved

Mom's Cooking Club Lesson: Buy extra bananas at the grocery store. Let a few go overripe and then you'll have an excuse to make this delicious banana bread.