Inner Chef

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Pull-Apart Garlic Rolls

Pull-Apart Garlic Rolls

(Tasty Facebook Page)

**Recipe as it appears on the Facebook page

Preheat oven to 375°F / 190°C

Ingredients:

1 tube refrigerated biscuits

3 Tbsp. butter, melted

1/2 tsp garlic powder

2 Tbsp. fresh parsley, minced

1 cup shredded mozzarella

Cut biscuits into fourths, and place in a large mixing bowl. Add the butter, garlic powder, parsley, and mozzarella, and mix with your hands, coating all of the biscuit pieces. Place the pieces in a muffin tin, 3 pieces per tin (you’ll have 2 extra—just use them in whichever tin you want). Bake for 15 minutes. Best served fresh out of the oven!
Inner Chef’ Notes: These were okay. They lacked garlic flavor and they were not cheesy as in the video. Also, the mozzarella caused the rolls to burn just a bit. I will make these again, but I will add 1 tsp. of garlic powder and not as much butter. I will also be spraying my pans lightly.

I used Pillsbury® Grands Biscuits with this recipe and I was able to make 10 pull-apart rolls.

DSCN9519  DSCN9520


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Hand-Chopped Garlic Herb Salt

Hand-chopped Garlic Herb Salt  Makes: 1 cup

(Saveur Magazine)

“This recipe comes to us from Marisa McClellan, author of Food in Jars: Preserving in Small Batches Year-Round. If your mother or grandmother is still using dried and granulated garlic instead of fresh, make them a batch of this hand-chopped garlic herb salt. It’s the perfect gateway to the good stuff and will elevate their cooking immediately. Thanks to Sally Schneider and A Splendid Table for the introduction to this lovely seasoning.”

INGREDIENTS

6 cloves garlic

½ cup kosher salt

1 cup mixed fresh herbs – flat leaf parsley, rosemary, thyme and sage all work nicely

INSTRUCTIONS

Crush garlic and coarsely chop with half of salt to form a chunky paste. Slowly add herbs and remaining salt and continue to chop into a fine paste. Spread on a parchment paper-lined baking sheet and let sit uncovered overnight or up to 24 hours until dry and crumbly. Store in an airtight glass jar up to 1 month.

 (Photo: Saveur Magazine)