Tag: taste

Mini Cinnamon Rolls

by Pam on June 5, 2014

We were having friends over for dinner and I wanted to surprise the kids with mini cinnamon rolls for dessert. I didn’t have time to make the old fashioned cinnamon rolls so I grabbed some crescent rolls from the store instead. I was planning on using two tubes of rolls but realized they made 16 mini rolls so I opted to use just one tube (ignore the 2nd tube in the ingredient photo). I made some maple frosting to top these little rolls and they were a huge hit with all the kids. I loved how quick and easy they were to prepare and how delicious they made our house smell. I also loved the huge smiles the kids had on their faces while they gobbled these rolls up. The adults liked them too!

Preheat the oven to 375 degrees. Coat 2 mini muffin tins with cooking spray.

Unroll the crescent roll dough then separate half the dough (four triangles) and pinch the seams together very well. Roll with a rolling pin until the dough is a 1/4 inch thick. Spread with a tablespoon of butter then sprinkle the top with some brown sugar, to taste. Sprinkle the top of the sugar with ground cinnamon, to taste.

Roll into a log and cut into 8 same sized pieces. Place the cinnamon rolls into the prepared muffins tins. Repeat the process with the other half of the dough.

Place into the oven and bake for 8-10 minutes or until cooked through and golden brown. Let cool for a few minutes.

Make the frosting by combining the powdered sugar, milk, maple syrup, and maple extract together in a bowl. Once the rolls have cooled a bit, drizzle with the maple frosting and serve. Enjoy.

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Mini Cinnamon Rolls

Yield: 16

Cook Time: 8-10 min.

Ingredients:

Cinnamon Rolls:

1 can of crescent roll dough
2 tbsp butter, softened
Brown sugar, to taste
Cinnamon, to taste

Maple Frosting:

1/2 cup of powdered sugar
2-3 tsp milk
1 tsp real maple syrup
A few drops of maple extract

Directions:

Preheat the oven to 375 degrees. Coat 2 mini muffin tins with cooking spray.

Unroll the crescent roll dough then separate half the dough (four triangles) and pinch the seams together very well. Roll with a rolling pin until the dough is a 1/4 inch thick. Spread with a tablespoon of butter then sprinkle the top with some brown sugar, to taste. Sprinkle the top of the sugar with ground cinnamon, to taste.

Roll into a log and cut into 8 same sized pieces. Place the cinnamon rolls into the prepared muffins tins. Repeat the process with the other half of the dough.

Place into the oven and bake for 8-10 minutes or until cooked through and golden brown. Let cool for a few minutes.

Make the frosting by combining the powdered sugar, milk, maple syrup, and maple extract together in a bowl. Once the rolls have cooled a bit, drizzle with the maple frosting and serve. Enjoy.

Recipe and photos by For the Love of Cooking.net

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Garlic and Basil Shrimp and Tomatoes over Orzo

by Pam on August 6, 2013

My kids wanted me to make shrimp for dinner so I came up with this tasty recipe. This is a quick and simple dish that my entire family enjoyed. The shrimp and tomatoes were so delicious and I loved serving it and it’s sauce over orzo.

Combine the shrimp with the 1/2 tablespoon of olive oil, 2 tablespoons of fresh basil, minced garlic, crushed red pepper flakes, sea salt and freshly cracked pepper, to taste, in a zip lock bag. Seal and place into the refrigerator for at least 2 hours.

Prepare the orzo, per instructions. Drain and season with sea salt and freshly cracked pepper, to taste.

While the orzo is cooking, heat the remaining tablespoon of olive oil in large skillet over medium high heat. Add the shrimp when the pan is hot and cook, turning once, until just cooked through, about 1 minute per side. Remove from the skillet to a plate then cover with a tin foil tent.

Add the tomatoes to the same skillet and cook, stirring often, for 2-3 minutes. Add the chicken broth and reduce over high heat for 3-5 minutes until at least half has evaporated. Taste and season with sea salt and freshly cracked pepper, to taste. Add the shrimp and it’s juices back to the skillet along with the remaining basil.

Place some orzo into a bowl then add the shrimp, tomatoes, and sauce over the top. Garnish with shaved parmesan. Enjoy.

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Garlic and Basil Shrimp and Tomatoes over Orzo

Ingredients:

1 1/2 tbsp olive oil (divided)
1 lb shrimp, peeled and deveined
1/4 cup fresh basil, finely chopped (divided)
3 cloves garlic, minced
Dash of red pepper flakes, or more to taste
2 cups grape tomatoes
1 cup chicken broth
Sea salt and freshly cracked pepper, to taste
1 cup dried orzo pasta, cooked per instructions
Parmesan cheese, shaved

Directions:

Combine the shrimp with the 1/2 tablespoon of olive oil, 2 tablespoons of fresh basil, minced garlic, crushed red pepper flakes, sea salt and freshly cracked pepper, to taste, in a zip lock bag. Seal and place into the refrigerator for at least 2 hours.

Prepare the orzo, per instructions. Drain and season with sea salt and freshly cracked pepper, to taste.

Heat the remaining tablespoon of olive oil in large skillet over medium high heat. Add the shrimp when the pan is hot and cook, turning once, until just cooked through, about 1 minute per side. Remove from the skillet to a plate then cover with a tin foil tent.

Add the tomatoes to the same skillet and cook, stirring often, for 2-3 minutes. Add the chicken broth and reduce over high heat for 3-5 minutes until at least half has evaporated. Taste and season with sea salt and freshly cracked pepper, to taste. Add the shrimp and it’s juices back to the skillet along with the remaining basil.

Place some orzo into a bowl then add the shrimp, tomatoes, and sauce over the top. Garnish with shaved parmesan. Enjoy.

Recipe and photos for The Love of Cooking.net

References

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Creamy Bay Scallop Spaghetti – An Almost Perfect Post-Holidays Pasta

After all those rich, complicated, and time-consuming holiday recipes, I’m always craving something light, fast, and easy; and this creamy bay scallop spaghetti is all that and more. Literally “more,” in that this is not light, but quite delicious, and in roughly the time it takes you to boil spaghetti, the sauce should be just about ready.

With some similar recipes to this, the chef will have you remove the scallops as soon as they’re seared, to be added back right at the end. Sounds smart since these little mollusks only take a few minutes to cook, but I think it’s a mistake. Yes, the scallops will be smaller and firmer using my method, but the trade-off is a much more flavorful sauce.

Sometimes cooks are so afraid to overcook and ruin something, they never extract as much flavor as possible. Sure, if you boiled these bay scallops another ten minutes or so, they’d get start getting dry and rubbery, but here they’re still plenty tender and moist enough, and I think you’ll agree the sherry sauce benefits significantly.

Regarding the sherry wine: If you can’t have or don’t want to use it, you’re on your own with replacements. While this would probably still work with none, or any number of sort-of-sweet, sort-of-acidic substations, I make mine with sherry, so I can’t tell you what will happen if you stray.

The meat’s another story. Feel free to switch out the scallops with any cubed protein, so really, if you think about it, I just shoed you like a dozen new recipes. You’re welcome! I really hope you give this a try soon. Enjoy!

Ingredients for 4 appetizer-sized portions:
1 tbsp vegetable oil

1 pound bay scallops

2 tbsp butter

3 cloves garlic, minced

2 tsp lemon zest

pinch red pepper flakes

1/3 cup sherry wine

1 cup heavy cream

salt and pepper to taste

juice of 1 lemon or to taste

8 oz cooked thick spaghetti

2 tbsp Italian parsley, divided

Parmigiano-Reggiano to taste

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