Saturday, August 11, 2012

Easy Monkey Bread

This is the perfect breakfast treat for weekend mornings. learned how to make this when I was kid when I used to go over to a friends' house after school. Sometimes I would end up having a sleepover there on Friday night and this is what they would make on Saturday morning. My recent addition is making a little extra sauce for the top. I think a lot of people have their own variations but this is how my neighbor friend's made it and it reminds me of being a kid and watching Saturday morning tv. It's not an exact recipe, you can just eyeball it and it will turn out tasty every time.

2 cans of those cheap buttermilk biscuits
about 4 tablespoons of butter
about 3 or 4 tablespoons of brown sugar
a couple of squeezes of maple syrup

Preheat oven to whatever temperature the can of biscuits tells you.

Cut biscuits into quarters withe kitchen scissors or a knife. Arrange blobs of butter in a circle around the edge of a pie pan. Sprinkle about 2 or 3 tablespoons of brown sugar over the butter. Squeeze the maple syrup over the brown sugar going around the pan 2 or 3 times. Arrange biscuit quarters over the topping in a ring. It is supposed to appear like a braided "monkey" tail (hence the name monkey bread).

Put about 2 tablespoons of butter, about a tablespoon of brown sugar, and a squirt of maple syrup into a small microwavable dish and heat until butter melts. Stir and spread over the dough with a pastry brush. I prefer silicone pastry brushes since they won't suck up any of your yummy sticky goodness.

Bake somewhere between 10-20 minutes, or until golden brown and biscuits are cooked when toothpick is inserted. Serve and enjoy immediately. Makes enough for 2 people and a toddler (if you even feel like sharing any ; )

Thursday, August 9, 2012

Roasted Veggies and Buttered Herb Brown/White Rice

I recently discovered through this pin that you can actually make vegetables taste as good as candy. I also recently discovered that you can make brown rice taste good by adding butter and cooking it with chicken broth. I'm not quite committed to brown rice yet, as white rice is one of my favorite foods, but I'm trying, hence this recipe is a mixture of both (and you don't have to cook them separately). This is a great healthy dinner that is flavorful, cheap, and will be done within about within 40 minutes with little effort.

1. Preheat oven to 475 degrees.

2. Bring 4 cups of chicken broth and 1 cup of brown rice to a boil (or at least half chicken broth and water. They sell boxes of Chicken broth for a dollar at Dollar Tree which is a sweet deal.) Add at least 2 tablespoons of butter (I like butter) and a teaspoon of minced garlic. Then shake in some Italian seasoning or any other herbs you want and give it a stir.

3. Turn down to a simmer (medium low or low) and cover. Let cook for 20 minutes.

4. During this time cut up your veggies into thin strips. The thinner the strips are the faster they will cook. I would say no more than 1/2 inch thick. I have tried zuchinni and yellow squash and carrots so far. Lay  in a single layer on parchment paper. Drizzle with olive oil and spread over the veggies using a pastry brush.

5. Sprinkle with kosher salt and fresh cracked pepper. Then add some spices such as paprika (we have some smoked Hungarian paprika that is amazing), Mrs. Dash Southwest Chipotle, or whatever other herbs and spices you like. We do paprika and the Mrs. Dash and we love it.

6. Bake in oven for at least 20 minutes or until tender and a little carmelized, may take 30 minutes if the pieces are larger.

7. Once the 20 minutes on the rice is done add 1 cup of white rice. Recover and let cook for 20 more minutes.

8. Veggies and rice should be ready at about the same time. Serve a bowl of rice with a heaping of the roasted veggies on top and enjoy because it will be really flavorful.