As I stared at some left over Sunbeam dinner rolls, I had an epiphany. Why not on our cheat day have possibly the best thing to cheat with? That's right-bread pudding! Moist and sweet on the inside and that little crispiness on the top, you can't go wrong with this. Also, it is insanely easy to do!
1/2 cup light brown sugar
1/2 cup white sugar
2 tsp cinnamon
1/2 tsp vanilla
2 cups milk
6 Sunbeam cooked dinner rolls, broken up in pieces
2 tbsp butter
In an 8x8 pyrex dish, tear your dinner rolls in pieces about the size of your thumb. It you have really big thumbs, then about the size or a marble or a little bigger.
Mix your eggs, milk, sugar, vanilla, and cinnamon all together with a whisk until blended well. Pour mixture over the rolls and mix together.
Take the 2 tbsp of butter and melt. Drizzle butter over the entire top of the pudding. Place in a preheated 350 degree oven for 25-30 minutes, or until the pudding has set.
Buttery, sweet, tasty, and wishing I had more dinner rolls to cook another batch!
This is a variation of a recipes we found online. We are always looking for alternate ways to eat pizza without having the gluten crust. This was enjoyable; in fact, it was better than I imagined! We may make this one a regular because of its yummy factor.
3 cups sweet potatoes
1 tbsp minced garlic
1/2 tsp Italian seasoning
pork shoulder, cooked
1/2 cup diced onion, sauteed
3 tbsp barbecue sauce
1 cup spinach
1 1/2 cups mozzarella
Take the sweet potatoes and peel and cut in cubes. Now you can either boil them or microwave them, but we roasted them to give them a fuller flavor. Cook for about 25 minutes on 400 degrees.
Take sweet potatoes and let them cool a few minutes them mash up. Mix minced garlic, Italian seasoning and eggs (make sure they have cooled some before placing) and mix well. Place sweet potato mix on a cooking sheet and form with a spoon any pizza shape you like. Make sure the surface area is as even as possible. Bake in a preheated 425 degree oven for about 20 minutes.
I had a pork shoulder I had cooked overnight and some sauteed onions to place on the pizza. Place a small amount of barbecue sauce on the potato like a marinara for a regular pizza. Place pork on top, along with your sauteed onions. Cover with mozzarella. Place back in the 425 degree oven and bake an additional 12 minutes.
Remove from oven and sprinkle more barbecue sauce on top. Top with spinach.
The pizza has a softer texture than regular pizza but the taste is great. I was afraid of too much sweetness of the barbecue sauce and the sweet potato, but the cheese and Italian seasoning cut it down. It was great!
I had some rutabaga in my fridge and wondered, "What should I do with this?" I finally decided on something I found to be quite delicious. I basically turned it into a pancake and put some yummy carne asada steak and onions on top with some roasted asparagus. This recipe will make about 3 servings.
9-12 asparagus spears
1 medium size onion
beef, any cut, particularly very thinly sliced-about l lb.
2 tsp smoked paprika
2 tsp garlic powder
salt and pepper to taste
Take your rutabaga and peel, and chop into small cubes. Place into a pot of 6 cups of boiling salted water and let boil on medium-high heat for about 25-30 minutes, or until the rutabaga is tender. While the rutabaga is cooking, place your asparagus in a 400 degree oven and cook for 15-20 minutes. All you need for the asparagus is a little olive oil and season with salt and pepper. Let the rutabaga cool for a few minutes.
While the rutabaga is cooling, season your thinly sliced met with 1 tsp garlic powder, and 1 tsp of smoked paprika, and sprinkle with salt and pepper. In a skillet on medium-high heat, do a flash sear to get the meat browned.Then add sliced onions and continue to cook for about 5 minutes, stirring frequently. Turn stove-top off and let meat sit.
With a fork or a masher begin to mash the rutabaga into a consistency like lumpy mashed potatoes. Add 1 tsp garlic powder and 1 tsp smoked paprika, and sprinkle with salt and pepper. Shape into round patties, about the size of a large hamburger.
This part is optional, but I fried my rutabaga pancakes on the stove-top to get more crispy on the outside. You don't have to do this, and go ahead and plate, but I think it added a little to the dish.
Place your pancake gently on your plate, top with the meat and onion, and place your asparagus. You are done! This is good as is, or if you are adventurous sprinkle some sriracha over the top. It is great!
I always try to find creative ways to do breakfast, and today I found another tasty one. I use the term "pizza" because of the round shape of the tortilla when you place your items on it. It was quite yummy!
1 corn tortilla
2 egg whites
1 fried egg
1/4 cup mozzarella cheese
Spray both sides of tortilla with cooking spray and place in preheated 425 degree oven for 5-7 minutes or until brown and crispy.
Scramble your egg whites and place on tortilla and place mozzarella cheese.
To make your Hollandaise sauce, take 2 egg yolks (should be left over from whites) mix with 1 tbsp of Greek yogurt, 1 tsp Dijon mustard, 1/2 tsp lemon juice and 1/2 tsp honey. Place in a double boiler and stir until mixture thickens. Normally its cooked on medium heat with a light simmer.
Place spinach on top of tortilla then add the fried egg. Top with the Hollandaise sauce and also some sriracha if desired.
I try to find any occasion to give an excuse for cooking on the grill. Well, we had my parents over and I found that excuse! I love to smoke ribs, and the flavor that comes from them. Here is what I did for them:
1/2 tbsp black pepper
1/2 tbsp garlic powder
3 tsp smoked paprika
2 tsp Chipotle seasoning
1 tsp dried yellow mustard
You may be thinking, there was no salt added! I did something professionals and bloggers have told me not to do with ribs: I brined them! That's right, I did a wet brine. I took about one gallon of water, 2 cups of apple cider vinegar, one cup of kosher salt and 1/2 cup brown sugar and 1/2 cup white sugar. I brined the ribs overnight.
When I removed the ribs I noticed the meat turned to a different grayish tint. This is normal. I rinsed them off, then I dried them off very well and added all the dry ingredients.
On a prepared smoker using a mixture of charcoal and hickory, have your temp between 185-225 degrees. This actually was achieved with little effort once you get the fire right. Smoke the ribs for 8 hours. Yes, 8 hours.
While they are cooking I had a mixture of apple cider vinegar and honey and mopped it every hour or so.
What you get are very flavorful ribs, very tender, but not fall off the bone. I like ribs tender, but not so cooked that they turn to mush when you eat them.
These were great ribs. Try them and host a party. Or maybe two.