Category: Side Dishes

Duchess Potatoes

Make meals special by adding Duchess Potatoes! Buttery mashed potatoes are piped in decorative swirls and baked in this classic French dish.
Make meals special by adding Duchess Potatoes! Buttery mashed potatoes are piped in decorative swirls and baked in this classic French dish.

Have you ever had or made Duchess potatoes? They are a delicious side dish, and today I want to share how to make them!

This dish is called “Pommes Duchess” in France, and are believed to have been named after the Duke and Duchess of Bourgogne. According to the legend behind this dish, the Duke and Duchess really enjoyed fine dining experiences and asked their personal chef to make a fancy potato dish. Duchess potatoes are the result of this request, if the legend is true.

Whether the story of their origin is true or not, Duchess potatoes are pretty impressive to serve with a variety of main dishes, and they’re delicious! They do take a little bit more prep than regular mashed potatoes, but they’re fun to make for special meals! Here’s how to make Duchess potatoes. 

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Potatoes

Peel about 6 small to medium-sized russet potatoes (2 pounds total), then rinse them. Slice the potatoes into quarters by cutting them in half lengthwise, then cut each potato half in half again.

Six medium russet potatoes are peeled, then rinsed.Russet potatoes are cut into quarters after peeling them.

Place the potato quarters in a large saucepan, then cover them completely with cold water. Bring the water to a boil on HIGH heat. Once the water begins to boil, reduce the heat to MEDIUM-LOW.

Let the potatoes simmer on Medium-Low for 30-40 minutes, OR until they become fork tender. When done, drain the potatoes well, and let them sit in the dry pan for 5 minutes.

The potatoes are covered with water in a large pan and brought to a boil.Potatoes are simmered for about 30 minutes until they become fork-tender.

Mash The Potatoes

Transfer the hot potatoes to a mixing bowl. Add 2 Tablespoons of butter, salt, and a pinch of nutmeg and cayenne pepper to the potatoes.

Use an electric mixer or a potato masher to mash the potatoes until the butter has melted and they are blended well.

Butter and spices are added to drained potatoes and mashed well.Electric mixer or potato masher is used to mash potatoes.

Pour in 3 Tablespoons of half and half, then add 2 egg yolks (no egg white!). Mix well until the potatoes are very smooth in texture. Take a small bite, and add additional salt, if desired.

Cover the bowl, and then let the mashed potatoes come to room temperature before continuing on with the recipe.

Two egg yolks and half and half are added to mashed potatoes in bowl.The mashed potatoes are now ready to be shaped for Duchess potatoes.

Time To Pipe The Potatoes Into Decorative Swirls!

Now the fun begins! Preheat your oven to 450°F. (220°C). Line a large baking sheet with parchment paper, and then you’re ready to create the Duchess potatoes.

Spoon the mashed potato mixture into a piping bag, fitted with a big star tip (if you have that). You may need to do this in batches, depending on the size of your pastry bag.

TIP: No piping bag? Fill a large zip-loc bag with the mixture and cut a small corner off the bottom of the bag (big enough to pipe the potatoes through.

Pipe 12 portions of the potato mixture in decorative swirls, “building” each in a circular motion from the bottom up until each portion is round and about 3″ wide. Be sure to leave space between each “mound”.  REFRIGERATE until potatoes are chilled and you’re ready to bake.

The potato mixture is added to pastry bag, and piped onto parchment paper.Swirls of Duchess potatoes on parchment paper-lined baking sheet.

Butter And Bake!

Carefully brush the tops of the Duchess potatoes with the remaining 1 Tablespoon of melted butter using a pastry brush. Try to cover the entire surface of the chilled potatoes.

Potatoes are brushed with melted butter before baking.

Bake the Duchess potatoes on a middle rack of the 450°F. oven for 20-25 minutes. Oven temps can vary quite a bit, so keep an eye on them. The potatoes are done when they are lightly browned on the surface.

Serve The Duchess Potatoes

When done, remove the Duchess potatoes from the oven and sprinkle each portion with a small amount of freshly chopped parsley.

Serve them immediately while they’re hot, and enjoy delicious, buttery Duchess potatoes! They are a perfect side dish to pair with a number of main dishes. We served them with pork tenderloin slices and green peas, and they were fantastic!

Fresh parsley is sprinkled on golden brown Duchess potatoes after baking.Duchess potatoes, on a white plate with pork tenderloin slices and green peas.

I hope you have the opportunity to make Duchess potatoes for those you love. Yes… they require a bit more time than “traditional” mashed potatoes, but they’re really good, and add a special touch to a meal! I’m confident you’ll enjoy them.

Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you… and have a wonderful day.

Looking For More Recipes Featuring POTATOES?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have many delicious recipes featuring potatoes you might want to check out, including:

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Recipe adapted from: https://www.allrecipes.com/recipe/8522320/chef-johns-duchess-potatoes/

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0 from 0 votes
Duchess Potatoes
Prep Time
50 mins
Cook Time
20 mins
Total Time
1 hr 10 mins
 

Make meals special by adding Duchess Potatoes! Buttery mashed potatoes are piped in decorative swirls and baked in this classic French dish.

Category: Side Dish, Vegetable Dish
Cuisine: All Cuisines
Keyword: duchess potatoes
Servings: 12
Calories Per Serving: 99 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 pounds russet potatoes (approx. 6 small-medium)
  • 2 Tablespoons cold butter
  • 1 teaspoon salt
  • 1 pinch ground nutmeg
  • 1 pinch cayenne pepper
  • 3 Tablespoons half and half
  • 2 large egg yolks (no egg white)
  • 1 Tablespoon butter (melted)
For garnish:
  • 2 teaspoons chopped fresh parsley
Instructions
  1. Peel, rinse potatoes. Slice into quarters by cutting them in half lengthwise, then cutting each potato half in half again.

  2. Put potatoes in large saucepan; cover with cold water. Bring water to a boil on HIGH heat. Once boiling, reduce heat to MEDIUM-LOW. Simmer for 30-40 minutes, OR until fork tender. Drain potatoes- let them rest in pan 5 minutes.

  3. Transfer potatoes to a mixing bowl. Add 2 T. butter, salt, nutmeg and cayenne pepper. Use electric mixer or potato masher to mash until butter melts and they're well-blended. Add half and half and egg yolks. Mash well until potatoes are smooth in texture. Taste; add more salt, if desired. Cover bowl; let potatoes come to room temperature before continuing.

  4. Preheat oven to 450°F. (220°C). Line large baking sheet with parchment paper.

  5. Fit a large pastry bag with a star tip (if you have it). Fill pastry bag with potato mixture (may have to do 2 batches). TIP: No piping bag? Fill a large zip-loc bag with the mixture; cut a small corner off the bottom of the bag (big enough to pipe potatoes through. Pipe 12 portions of potato mixture in decorative swirls, "building" each in a circular motion from the bottom up until each portion is round and about 3" wide. Leave space between each "mound".  REFRIGERATE until potatoes are lightly chilled.

  6. Brush surface of potatoes with 1 Tablespoon melted butter, using a pastry brush.

  7. Bake at 450℉ on middle rack of oven for 20-25 minutes. Oven temps can vary, so keep an eye on them. They're done when lightly browned on top. Remove from oven, sprinkle with chopped parsley, and serve hot. Enjoy!

Nutrition Facts
Duchess Potatoes
Amount Per Serving (1 g)
Calories 99 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Trans Fat 0.1g
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Cholesterol 39mg13%
Sodium 224mg10%
Potassium 325mg9%
Carbohydrates 14g5%
Fiber 1g4%
Sugar 1g1%
Protein 2g4%
Vitamin A 147IU3%
Vitamin C 4mg5%
Calcium 19mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make meals special by adding Duchess Potatoes! Buttery mashed potatoes are piped in decorative swirls and baked in this classic French dish.

 

 

Green Beans and Red Potatoes For 2

Green Beans And Red Potatoes For 2 is a simply seasoned, colorful veggie side dish. It’s delicious, and easy to make in under 15 minutes!
Green Beans And Red Potatoes For 2 is a simply seasoned, colorful veggie side dish. It's delicious, and easy to make in under 15 minutes!

Today I want to share a simple recipe for a delicious vegetable side dish I think you’re going to enjoy! I was able to make this dish this past summer using green beans, red potatoes and fresh parsley from our little backyard raised bed garden, which made it even more fun!

This recipe is so simple to make using only a few ingredients. Even though the recipe (as written) only makes enough for two servings, it can easily be doubled or tripled to satisfy your needs!

This easy to prepare side dish has great flavor, thanks to the addition of a few common spices, butter and parsley. Here’s how to make green beans and red potatoes for 2.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

What Ingredients Do I Need To Make This Dish?

To make this dish for two people, you will need 5 ounces of fresh green beans, and 3 small-medium red potatoes (about 5 ounces total). You will also need fresh parsley, butter, salt, pepper and paprika, to season the veggies.

Remove the stem end from the beans, then either leave the beans whole OR cut them in 2″ pieces. I have done this both ways, and it will not affect the end result whichever way you prefer.

Wash the potatoes well, but do NOT peel them. Cut each potato into small cubes (about ½” – ¾”).

Fresh green beans need their stem ends trimmed before cooking.Three small red potatoes are cubed, then used in this recipe.

Steam The Beans And Potatoes

Place the whole OR cut green beans and the potato pieces in a steamer basket set over a couple inches of water in a saucepan.

Cover the pan and bring the water to a boil on Medium heat. Steam the beans and potatoes for about 6-8 minutes OR until the potatoes are tender (can be easily pierced with a knife).

Whole green beans and cubed red potatoes in a steamer basket.Cut green beans and red potatoes cook until tender in a steamer basket.

When the vegetables are finished cooking, remove the steamer basket from the pan, letting any water drain off. Immediately transfer the hot green beans and red potatoes into a small serving bowl.

The hot cooked veggies are transferred to a small serving bowl.

Time To Add The Seasoning

Add 2 teaspoons of butter and chopped fresh parsley, then season with salt, black pepper, and a pinch of paprika. Stir well, until the butter melts and the seasonings are fully combined with the veggies. 

Butter, parsley and spices are added to the green beans and red potatoes.

Serve The Green Beans and Red Potatoes

Serve the green beans and red potatoes immediately while they’re hot! This is such a simple side dish, but the vegetables pair well with most meats and add color and flavor to any meal.

The recipe, as written below, will yield enough for two small servings of green beans and red potatoes. It is super easy to double this recipe, so if you want LARGER portions or are feeding more people, go for it!

The hot veggies are stirred until butter melts and spices are incorporated.

I hope you have the opportunity to make this classic veggie dish. We love the convenience of how easy it is to make, and trust you will, too!

Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you… and have a GREAT day!

Looking For More VEGETABLE SIDE DISH Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of delicious vegetable dishes to check out, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
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Recipe adapted from: “Favorite Family Recipes”, page 78, published in 2014 by The American Heart Association and Publications, International, Ltd.

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0 from 0 votes
Green Beans and Red Potatoes For 2
Prep Time
7 mins
Cook Time
6 mins
Total Time
13 mins
 

Green Beans And Red Potatoes For 2 is a simply seasoned, colorful veggie side dish. It's delicious, and easy to make in under 15 minutes!

Category: Side Dish, Vegetable Dish
Cuisine: American
Keyword: green beans, red potatoes
Servings: 2
Calories Per Serving: 109 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 5 ounces fresh green beans trim ends, leave whole or cut in 2" pieces
  • 5 ounces medium red potatoes cut in ½"-¾" cubes (approx. 3 small)
  • 1 Tablespoon fresh chopped parsley
  • 2 teaspoons butter
  • teaspoon salt
  • teaspoon black pepper
  • 1 pinch paprika
Instructions
  1. Remove stem end of beans; leave beans whole OR cut in 2" pieces. Wash potatoes, but do NOT peel them. Cut potatoes into small cubes (about ½" - ¾").

  2. Place beans and cubed potatoes in a steamer basket, set over 2" of water in a saucepan. Cover pan; bring water to a boil on Medium heat. Steam beans and potatoes for 6-8 minutes OR until potatoes are tender (easily pierced with a knife).

  3. Remove steamer basket from pan, letting any water drain off. Immediately transfer hot green beans and red potatoes into a small serving bowl.

  4. Add butter, parsley, salt, pepper, and a pinch of paprika. Stir well, until butter melts and seasonings are combined with veggies. Serve immediately. Enjoy!

Nutrition Facts
Green Beans and Red Potatoes For 2
Amount Per Serving (1 (1/2 of total))
Calories 109 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 3g19%
Trans Fat 0.2g
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Cholesterol 11mg4%
Sodium 196mg9%
Potassium 487mg14%
Carbohydrates 16g5%
Fiber 3g13%
Sugar 3g3%
Protein 3g6%
Vitamin A 813IU16%
Vitamin C 17mg21%
Calcium 38mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Green Beans And Red Potatoes For 2 is a simply seasoned, colorful veggie side dish. It's delicious, and easy to make in under 15 minutes!

 

Golden Almond Couscous

Golden Almond Couscous serves 4, and is a flavorful side dish cooked with onions and bell peppers, then served with a toasted almond garnish.
Golden Almond Couscous serves 4, and is a flavorful side dish cooked with onions and bell peppers, then served with a toasted almond garnish.

Today I want to share a delicious (and simple) side dish featuring couscous, which is a common food in many countries, especially in North Africa.

This protein-enriched food (which consists of tiny granules of rolled semolina) made its way into European and French cuisine (and eventually America) starting in the early 20th century, and has wildly risen in use and popularity.

I found the original recipe many years ago in an old cookbook in my collection. The main change I’ve made is adding colorful bell peppers to the original recipe.

The addition of bell peppers enhances both the flavor and color of this dish, so that is how I make it. Here’s how to make Golden Almond Couscous!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

A Little Prep Before Cooking The Couscous

The finished couscous is garnished with almond slices that have been lightly toasted. They add great crunch to this side dish and I highly recommend not skipping this!

To toast the almonds yourself, slice the almonds thinly, then place them into a “dry” skillet on Medium-Low heat. Cook, stirring often for 2-3 minutes, OR until they are lightly browned and aromatic. Transfer them from the skillet to a paper towel or plate to cool.

In a separate saucepan, heat 3 cups of low sodium chicken broth on a low simmer. Keep the broth hot until it is added to the couscous later.

Almond slices are toasted in a skillet, then cool before using as a garnish.Chicken broth simmers in a pan before being added to couscous.

Time To Cook The Couscous

Now it’s time to put this dish together! Melt butter on Medium-Low in a large saucepan (big enough to hold the broth and other ingredients).

Add the finely chopped onions and bell peppers. *NOTE: For added color I use a combination of finely chopped green, red, and yellow bell peppers (a total of 1/3 cup of peppers), but feel free to use what color of peppers you may have.

Sauté the onions and peppers for 7-8 minutes, or until the onions have become light golden in color and the veggies are tender.

Butter is melted in a saucepan before cooking veggies.Onions and colorful bell peppers cook in butter until tender in a pan.

Stir ground turmeric and ground cumin into the cooked onions and peppers. Continue to cook for 1 minute, then add uncooked (“dry”) couscous to the pan.

Ground cumin and ground turmeric are added to cooked veggies in pan.Uncooked couscous is added to the saucepan of seasoned veggies.

Final Step

Stir the couscous into the onions, peppers and spice mixture until combined. Add the hot chicken broth, and stir until the ingredients are fully incorporated.

Turn off the heat and immediately put a lid on the pan (covering any vent holes). Let the golden almond couscous sit undisturbed (off the heat) for 11-12 minutes. When done, all the broth should have been absorbed.

Couscous is stirred into the veggies in the saucepan.Hot chicken broth is added to the couscous and veggies in pan.

Remove the lid from the pan after all the broth is absorbed. The grains of couscous will appear to be packed together (as seen below).

Grab a fork, and fluff the grains with it, combining the veggies with the couscous. Season the couscous, to taste, with salt and black pepper. Now this dish is almost ready to be served!

After it is done, all the broth has been absorbed into the couscous.The couscous is fluffed with a fork before serving.

Serve The Golden Almond Couscous

Transfer the couscous immediately to a serving bowl and sprinkle the toasted almond slices over the top. Serve, and enjoy a delicious helping of golden almond couscous! 

Toasted sliced almonds garnish the golden almond couscous in a bowl.Golden Almond Couscous, served hot, in a white bowl.

I hope you have a chance to make this savory side dish, and trust you’ll enjoy Golden Almond Couscous as much as I do. This dish pairs very well with most meats, and has great flavor.

Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you… and have a wonderful day!

Looking For More SIDE DISH Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a wonderful variety of side dishes you can choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

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The Grateful Girl Cooks!
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Author's signature

Recipe adapted from: “The Flavors of Bon Appetit”, page 61, published by Condé Nast Publications in 2004

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0 from 0 votes
Golden Almond Couscous
Prep Time
13 mins
Cook Time
12 mins
Total Time
25 mins
 

Golden Almond Couscous serves 4, and is a flavorful side dish cooked with onions and bell peppers, then served with a toasted almond garnish.

Category: Side Dish
Cuisine: All Cuisines
Keyword: golden almond couscous
Servings: 4
Calories Per Serving: 186 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 3 cups low sodium chicken broth
  • 3 Tablespoons butter
  • cups yellow onions finely chopped
  • cup bell peppers (combo of green/red/yellow) finely chopped
  • 1 teaspoon ground turmeric
  • ½ teaspoon ground cumin
  • cup slivered almonds lightly toasted
  • salt and black pepper, to taste
Instructions
  1. To Toast Almonds: slice almonds thinly, then place in a "dry" skillet on Medium-Low heat. Cook, stirring often, for 2-3 minutes, OR until lightly browned/aromatic. Transfer to a paper towel or plate to cool.

  2. In a separate saucepan, heat 3 cups of low sodium chicken broth on a low simmer. Keep broth hot until it's added to couscous later.

  3. Melt butter on Medium-Low in a large saucepan (or large, covered, non-stick skillet). Add onions and bell peppers. Sauté for 7-8 minutes, or until light golden in color and tender. Stir in turmeric and cumin; cook for 1 minute.

  4. Add couscous; stir. Pour in hot chicken broth; stir until incorporated. Turn off the heat; put a lid on the pan (cover any vent holes). Let sit undisturbed (off the heat) for 11-12 minutes. When done, all the broth should be absorbed. Fluff the couscous well, using a fork.

  5. Transfer couscous immediately to a serving bowl. Garnish top with toasted almonds. Serve, and enjoy!

Recipe Notes

*NOTE: For added color I use a combination of finely chopped green, red, and yellow bell peppers (a total of 1/3 cup), but feel free to use what color of peppers you may have.

Nutrition Facts
Golden Almond Couscous
Amount Per Serving (1 (1/4 of total))
Calories 186 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 6g38%
Trans Fat 0.3g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 23mg8%
Sodium 124mg5%
Potassium 352mg10%
Carbohydrates 11g4%
Fiber 3g13%
Sugar 4g4%
Protein 6g12%
Vitamin A 656IU13%
Vitamin C 20mg24%
Calcium 52mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Golden Almond Couscous serves 4, and is a flavorful side dish cooked with onions and bell peppers, then served with a toasted almond garnish.

Fried Okra Fritters

Make a batch of Fried Okra Fritters, using fresh or frozen sliced okra! These delicious fritters are crunchy on the outside and soft inside.
Make a batch of Fried Okra Fritters, using fresh or frozen sliced okra! These delicious fritters are crunchy on the outside and soft inside.

Last summer my husband and I bought fresh picked okra at our local Farmer’s Market. I made fried okra fritters with them. Today I am finally getting around to sharing this recipe with you!

Okra is a plant that originally is native to East Africa. It is a flowering plant that produces lots of green pods as it grows. These green pods are what is edible on the plant and they are used in various cuisines around the world. Here in the United States okra is typically associated with Southern cooking. 

My parents were both from the South (Texas), so I grew up eating a lot of Mom’s fried okra. As an adult living in good ol’ Pacific Northwest, I don’t see FRESH okra in our grocery stores too often, so I was thrilled to find some at our farmer’s market last summer.

This savory recipe for fritters can be made using fresh OR frozen okra, so that is a win-win! If you use frozen okra, you can make these fritters any time of the year. Here’s how to make yummy fried okra fritters. 

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Fresh Okra

Rinse and dry the okra (fresh okra is shown in the photo below). Cut off the top stem and a small slice off the bottom. Slice the okra into rounds, each about ½” thick. Set the okra aside while you make the batter.

NOTE: You will need 2 cups total of sliced okra, whether using fresh or frozen (thawed). If you’re buying or using fresh okra, this will be approximately half a pound. 

Fresh okra, ready to be rinsed and sliced.Okra, de-stemmed and sliced into 1/2" rounds, ready for the batter.

Make The Batter To Coat The Okra

Okay… now it’s time to make the batter. Measure buttermilk, flour, **self-rising cornmeal, chopped onion, egg, garlic powder, seasoning salt and black pepper into a large bowl. 

TIP: **Don’t have self-rising cornmeal? Here’s how to make it (2 cups total): Combine 1¾ cups yellow cornmeal, 6 T. all purpose flour, 2 T. baking powder and ½ t. salt in bowl.

Stir the batter ingredients well, until they’re fully combined. The batter will be fairly thick. Add the sliced okra, and gently stir until the slices are fully coated with batter.

Two cups of sliced okra is added to the cornmeal batter in a large bowl.

Heat Oil For Frying

You will need enough vegetable oil to be 2-3 inches deep in a large skillet (or electric skillet).  Heat the oil on Medium-High until it reaches 350°F.

Make sure the oil is at the correct temperature before attempting to fry the okra, to ensure the fritters have a browned, crispy exterior and are cooked all the way through!

Vegetable oil is heated in skillet until is reaches a temperature of 350°F.

Fry The Fritters

Once the oil is at 350°F. it’s hot enough to fry the fritters! For each fritter, scoop a heaping Tablespoon of the batter and CAREFULLY add it to the hot oil.

Cook 5-6 fritters at a time, being sure to leave space between each fritter, to ensure they cook separately and evenly. 

A heaping Tablespoon of batter-coated okra slices, ready to be fried.

Fry the fritters (without moving them) for 2-3 minutes. They should be nicely browned and crispy on the bottom at this point.

Carefully turn the fritters over, and continue to fry the second side for another 2-3 minutes in the hot oil.

Fried okra fritters are cooked in hot oil until browned on bottom, then flipped.After being turned over, the golden fritters continue to fry until done.

Serve The Fried Okra Fritters

When done, the fried okra fritters should be browned and crispy on all sides. If you insert a toothpick into the middle of a fritter, it should come out “clean and free of batter”.

Transfer the fritters onto paper towels using a spatula or slotted spoon, so excess oil can be absorbed. Keep them covered, so they stay warm.

Continue making more fritters until all the batter has been used. Important!: Make sure oil is re-heated to 350° F. before adding the next batch!

I get between 12-15 fried okra fritters with this recipe, but the amount may vary, depending on the “size” of the heaping scoops of batter used.

The fried okra fritters are put on paper towels to absorb excess oil.

 Let the fried okra fritters cool on the paper towels until they have cooled slightly, so they’re not blazing hot.  Serve, and enjoy these delicious fritters as a side dish to a variety of meats and soups! 

Here’s a photo (below) of a fritter, split open to reveal the sliced okra inside. We enjoy serving fried okra fritters warm, with soft butter to spread on them.

The inside of the cooked fritter reveals the sliced okra inside.

I hope you have the chance to make these tasty fried okra fritters, and trust you’ll enjoy them. Thanks for stopping by, and please come back soon for more family-friendly recipes.

Looking For More VEGGIE SIDE DISH Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a wonderful variety of veggie side dishes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Author's signature

Original recipe source: unknown

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Fried Okra Fritters
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
 

Make a batch of Fried Okra Fritters, using fresh or frozen sliced okra! These delicious fritters are crunchy on the outside and soft inside.

Category: Side Dish, Vegetable Dish
Cuisine: Southern
Keyword: fried okra fritters
Servings: 12 fritters (or more)
Calories Per Serving: 138 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 cups fresh or frozen okra sliced
  • vegetable oil enough to be 2 inches deep in skillet
For Batter:
  • cups buttermilk
  • cups self-rising yellow cornmeal *SEE NOTE BELOW*
  • ¾ cup all purpose flour
  • ½ medium yellow onion ,peeled/diced
  • 1 large egg
  • 1 teaspoon garlic powder
  • teaspoon seasoning salt
  • ¼ teaspoon ground black pepper
Instructions
  1. Rinse/dry okra (if using fresh). Cut off the top stem and a small slice off the bottom. Slice okra into rounds, about ½" thick. Set aside. NOTE: You need 2 cups of sliced okra, whether fresh or frozen (thawed).  

  2. In a large bowl, stir buttermilk, flour, *self-rising cornmeal (see note section below), onion, egg, garlic powder, seasoning salt and black pepper until combined (batter is thick). Add okra; gently stir until fully coated with batter.

  3. Pour enough vegetable oil to be 2 inches deep in a large skillet (or electric skillet).  Heat oil on Medium-High temps until it reaches 350°F. (frying temp.)

  4. For each fritter, scoop out a heaping Tablespoon of batter; CAREFULLY add it to the hot oil. Cook 5-6 fritters at a time, leaving space between each one, so they cook separately/evenly. Note: I usually get 12-15 fritters, but amount can vary, depending on amount used per fritter.

  5. Fry fritters 2-3 minutes (without moving them), until browned/crispy on the bottom. Carefully turn fritters over; continue frying 2-3 more minutes.

  6. When done, fritters should be browned/crispy on all sides. A toothpick inserted deep into a fritter should come out clean/free of batter. Transfer fritters to paper towels to absorb oil. Keep them covered/warm. Continue with remaining batter. Important! Make sure oil is re-heated to 350° F. before cooking the next batch!

  7. Serve warm (with butter), alongside a variety of meats and soups! Enjoy!

Recipe Notes

NOTE: Oil for frying was not included in the caloric calculation, as amounts used may vary widely.

TIP: MAKE SELF-RISING CORNMEAL (this makes 2 cups total): Combine 1¾ cups yellow cornmeal, 6 T. all purpose flour, 2 T. baking powder and ½ t. salt in bowl.

Nutrition Facts
Fried Okra Fritters
Amount Per Serving (1 g)
Calories 138 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Trans Fat 0.002g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 19mg6%
Sodium 104mg5%
Potassium 179mg5%
Carbohydrates 24g8%
Fiber 3g13%
Sugar 2g2%
Protein 5g10%
Vitamin A 192IU4%
Vitamin C 4mg5%
Calcium 54mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make a batch of Fried Okra Fritters, using fresh or frozen sliced okra! These delicious fritters are crunchy on the outside and soft inside.

Easy Corn Soufflé

Make a delicious Easy Corn Soufflé (under 5 minutes prep) using common ingredients! All you do is mix and bake this simple veggie dish.
Make a delicious Easy Corn Soufflé (under 5 minutes prep) using common ingredients! All you do is mix and bake this simple veggie dish.

If you’re looking for a simple to prepare veggie dish, may I suggest this recipe for an Easy Corn Soufflé? The word soufflé makes it sound so complex and challenging, but that couldn’t be further from the truth!

I found this recipe MANY years ago in one of my old cookbooks, and discovered it is ridiculously EASY! Basically you combine the ingredients and bake… that’s it!

The main ingredient is a can of creamed corn. Yep- one can. Butter, flour, eggs, milk, cream (or half and half), salt and pepper are then added, which combine to give this dish some “rise” (like a soufflé) in the baking dish. It’s easy, it’s yummy, and here’s how to make it.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Corn Batter

TIP: Before making the batter, be sure to preheat your oven to 350°F. It only takes a few minutes to make the batter, so you want your oven preheated to save yourself some time.

Place two eggs in a large mixing bowl, and use an electric mixer until they’re well-beaten and fluffy. If you don’t have access to an electric mixer, beat them very well using a fork.

Add flour, milk, cream (or half and half), salt, pepper, melted butter and one can of creamed corn. Stir this well, until all ingredients have been incorporated and fully combined. Now you’re ready to bake… see how easy this is?

Two eggs are beaten well until fluffy in a large bowl.Creamed corn and other dry ingredients are added to the beaten eggs.

Bake The Easy Corn Soufflé

Grease or spray a 9″ square baking pan or a 2 quart casserole dish. Pour the batter for the soufflé into the prepared dish.

Bake it at 350°F. for 42-45 minutes (on a middle rack) OR until it pulls away from the edges of the baking dish.

It should also be lightly golden brown on the surface and slightly puffed up with air. You will want to serve this dish immediately, because it will “deflate” slightly as it cools.

Batter is poured into a baking dish and is ready for the oven.The soufflé is lightly browned and puffed after baking.

Serve The Easy Corn Soufflé

Use a spoon or spatula to serve this dish while it is still hot. Once you remove a serving, you will be able to see the fluffy texture and golden corn inside the soufflé.

Depending on the size of the serving you choose, you should be able to get either 6 small portions or 4 large portions from this dish.

The baked, easy corn soufflé is ready to be served.A serving portion has been removed, revealing the corn inside.

The first time I made this dish I wasn’t confident we would enjoy it, however my husband and I were pleasantly surprised with the texture AND flavor of this veggie dish.

It is such an easy recipe to make (prep time is only 2-3 minutes), so it is a good recipe to have on hand for an easy to make, veggie side dish.

A fork, holding a bite of the easy corn soufflé, ready to be eaten.

I hope you have the chance to try this yummy side dish. It’s so simple, yet tastes great alongside most meat dishes, which is a big plus, too!

Thank you for stopping by today, and I invite you back again soon for more family-friendly recipes. Take care, may God bless you… and have a GREAT day!

Looking For More VEGETABLE DISHES?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of delicious veggie recipes for you to check out, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
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Author's signature

Original recipe source: “The Everything Cookbook”, page 240, by Faith Jaycox, Sarah Jaycox, and Karen Lawson, published by Adams Media Corporation in 2000.

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0 from 0 votes
Easy Corn Soufflé
Prep Time
4 mins
Cook Time
45 mins
Total Time
49 mins
 

Make a delicious Easy Corn Soufflé (under 5 minutes prep) using common ingredients! All you do is mix and bake this simple veggie dish.

Category: Side Dish, Vegetable Dish
Cuisine: All Cuisines
Keyword: easy corn soufflé
Servings: 6
Calories Per Serving: 120 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 large eggs beaten until fluffy
  • 14.75 ounces canned creamed corn
  • 2 Tablespoons all purpose flour
  • 2 Tablespoons low-fat milk
  • 2 Tablespoons heavy whipping cream (or half and half)
  • 1 Tablespoon butter, melted
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
Instructions
  1. Preheat oven to 350℉. Grease or spray a 9" square or 2 quart baking dish.

  2. Place eggs in a large mixing bowl, and beat with an electric mixer until they're well-combined and fluffy. If you don't have access to an electric mixer, beat them very well using a fork.

  3. Add creamed corn, flour, milk, cream (or half and half), salt, pepper, and melted butter. Stir well, until all ingredients are fully incorporated. Pour batter into the prepared dish.

  4. Bake at 350°F. for 45 minutes (on a middle rack) OR until it pulls away from the edges of the baking dish. It should be golden brown on the surface and slightly puffed up with air. Serve immediately, because it will "deflate" slightly as it cools.

Nutrition Facts
Easy Corn Soufflé
Amount Per Serving (1 (1/6 of total))
Calories 120 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Trans Fat 0.1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 73mg24%
Sodium 612mg27%
Potassium 133mg4%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 3g3%
Protein 4g8%
Vitamin A 279IU6%
Vitamin C 3mg4%
Calcium 22mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make a delicious Easy Corn Soufflé (under 5 minutes prep) using common ingredients! All you do is mix and bake this simple veggie dish.

Cheesy Hash Brown Casserole

Cheesy Hash Brown Casserole is an easy side dish, with cheddar and pepper jack cheeses, onions, bell peppers and sour cream. It tastes GREAT!
Cheesy Hash Brown Casserole is an easy side dish, w/ cheddar and pepper jack cheeses, onions, bell peppers and sour cream. It tastes GREAT!

Today I want to share a classic recipe for cheesy hash brown casserole. This casserole dish has existed (with many ingredient variations) for as long as I can remember and has many different “names”.

I’ve heard it called “Potato Casserole”, “Hash Brown and Cheese Casserole”, and my personal favorite from many years ago… “Funeral Potatoes”. It seems like everyone enjoys this simple shredded potato recipe… even people sharing a meal after a funeral!

The recipe is really quite simple, but it’s truly delicious (and any leftovers can be easily reheated in a microwave!). Here’s how I make this delicious, cheesy hash brown casserole.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Seasoning “Sauce”

The seasoning “sauce” for this casserole is actually a binder that basically holds all the ingredients together. It only has two ingredients, which are sour cream and chicken bouillon powder.

I’ve found the chicken bouillon powder provides wonderful flavor without having to add too many other spices. NOTE: You can substitute vegetable bouillon powder (for vegetarians), but I prefer the overall flavor of this casserole using chicken bouillon powder.

Combine the sour cream and bouillon powder in a small bowl, and stir well until fully incorporated, then set the bowl aside.

Sour cream and chicken bouillon powder are combined in a small metal bowl.Seasoned sour cream becomes the binder for remaining casserole ingredients.

Prepare The Casserole

In a large bowl, combine shredded hash browns, onion, green pepper, pepper jack cheese, cheddar cheese, salt and black pepper. Set aside some of the cheddar cheese to sprinkle over the top of the casserole before baking.

NOTE: If you are using frozen hash browns, let them partially thaw before adding them to the bowl with the other ingredients.

Stir to combine, then add the sour cream/chicken bouillon mixture. Continue stirring until all ingredients are fully mixed and incorporated.

Casserole ingredients are combined in a large mixing bowl.Seasoned sour cream is stirred into the other casserole ingredients in bowl.

Spray the bottom and sides of a 9″ x 9″ square baking dish with non-stick spray. Pour the casserole mixture into the baking dish, and spread to cover.

Use the back of a spoon to press down on the mixture to flatten and slightly compact it into the baking dish. Sprinkle the remaining cheddar cheese over the top of the cheesy hash brown casserole.

Casserole mixture is pressed into a greased 9" square baking dish.Shredded cheddar cheese is sprinkled on top of the casserole before baking.

Bake The Casserole

Place the casserole in a preheated 350°F. oven. Bake it for 45-50 minutes. When it’s done, the edges should be golden brown and the casserole should be cooked through in the center of the dish.

Transfer the cheesy hash brown casserole to a wire rack, and let it cool slightly so it will firm up before slicing into 9 pieces, each one being about 3″ square. 

Cheesy hash brown casserole cools on a wire rack after baking.

Serve The Cheesy Hash Brown Casserole

Now all that is left to do is serve and enjoy this delicious casserole! We really enjoy it as a breakfast dish, served with eggs an fruit on the side.

This casserole also can be served with a variety of meat dishes (for dinner or lunch), as well. After all, it is a potato dish at its very core, right? Potatoes, sour cream, onions, bell peppers and cheese pair well to create a wonderful side dish!

A look at the inside of the casserole after pieces have been removed.A piece of cheesy hash brown casserole, served with eggs and strawberries.

I really hope you try this scrumptious recipe for cheesy has brown casserole. It REALLY is yummy, and I am confident you’re going to love it, too!

You can store any leftovers you might have in the refrigerator (covered). This casserole reheats very well in a microwave, so it’s perfect to enjoy over a few days time.

Thanks so much for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More POTATO Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a wonderful variety of recipes featuring potatoes, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
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0 from 0 votes
Cheesy Hash Brown Casserole
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 

Cheesy Hash Brown Casserole is an easy side dish, w/ cheddar and pepper jack cheeses, onions, bell peppers and sour cream. It tastes GREAT!

Category: Breakfast, Side Dish
Cuisine: American
Keyword: cheesy hash brown casserole
Servings: 9
Calories Per Serving: 144 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • ¾ cup light sour cream
  • 2 teaspoons chicken bouillon powder
  • 16 ounces shredded hash browns if frozen, let them partially thaw
  • ¾ cup pepper jack cheese (shredded)
  • ¾ cup cheddar cheese (shredded) **DIVIDED USE**
  • 3 Tablespoons chopped green bell pepper
  • 3 Tablespoons chopped yellow onion
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
Instructions
  1. Preheat oven to 350℉. Lightly grease or spray a 9" x 9" square baking dish.

  2. Combine sour cream and chicken bouillon powder in a small bowl. Stir well until combined; set bowl aside.

  3. In large bowl, combine hash browns, onion, green pepper, pepper jack cheese, ½ cup cheddar cheese, salt and black pepper. *Reserve remaining ¼ cup cheddar cheese. NOTE: If using frozen hash browns, let them partially thaw before adding.

  4. Stir to combine, then add reserved sour cream/chicken bouillon mixture. Continue stirring until all ingredients are fully mixed.

  5. Pour casserole mixture into greased baking dish; spread to cover. Use the back of a spoon to press down on mixture to flatten/slightly compact it into baking dish. Sprinkle remaining ¼ cup cheddar cheese on top of casserole.

  6. Bake at 350°F. for 45-50 minutes. When done, edges should be golden brown and casserole will be cooked through in the center. Transfer to a wire rack to cool slightly (so it firms up) before slicing into 9 pieces. Serve and enjoy!

Nutrition Facts
Cheesy Hash Brown Casserole
Amount Per Serving (1 slice (1/9 of total))
Calories 144 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 2g
Cholesterol 25mg8%
Sodium 381mg17%
Potassium 212mg6%
Carbohydrates 11g4%
Fiber 1g4%
Sugar 0.4g0%
Protein 6g12%
Vitamin A 241IU5%
Vitamin C 7mg8%
Calcium 171mg17%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Cheesy Hash Brown Casserole is an easy side dish, w/ cheddar and pepper jack cheeses, onions, bell peppers and sour cream. It tastes GREAT!

Asian Orzo Veggie Skillet

Asian Orzo Veggie Skillet is a dish with orzo, carrots, broccoli, peas, onions and eggs in a soy/ginger sauce – a yummy twist on fried rice!
Asian Orzo Veggie Skillet is a dish with orzo, carrots, broccoli, peas, onions and eggs in a soy/ginger sauce - a yummy twist on fried rice!

Do you like Chinese fried rice? Well, the recipe I am sharing today is very similar in flavor to that classic Asian side dish, but this one uses orzo pasta instead of the “traditional” white rice. How’s that for a nice twist?

This hearty, low calorie dish is packed with colorful, healthy vegetables like broccoli, carrots, peas, carrots, yellow and green onions!

When you add cooked orzo, garlic, soy sauce, ground ginger, and salt and pepper to these veggies, the result is an absolutely delicious side dish! You can also enjoy it as a tasty vegetarian main dish, if that appeals to you, too!

This recipe makes 8 servings, and because it reheats well in the microwave, it’s a great dish to have around! Here’s how to make this Asian Orzo Veggie Skillet.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Cook The Orzo

You will need COOKED orzo for this recipe. Orzo is a type of pasta that can easily be found in most grocery stores with the other pastas, and it looks like an elongated grain of rice.

Cook 1 cup uncooked orzo in boiling water, according to the package directions. When the orzo has finished cooking, drain and then rinse it well with COLD water to prevent the pasta from continuing to cook.

Set the pasta aside. It will be added to this dish at the end, so you can make it ahead of time, if that’s more convenient.

Orzo pasta is cooked in boiling water, then drained well.

Cook The Vegetables

Heat 1 Tablespoon of olive oil on Medium-high in a large skillet. Once the oil is hot (but not smoking), add diced carrots and chopped onion.

Cook for 3-4 minutes, stirring often, until the veggies become slightly tender, then add minced garlic and cook an additional minute.

Diced onions and carrots cook in oil in a large skillet.Minced garlic is stirred into the cooked carrots and onions.

Stir in the fresh broccoli florets and cook, stirring often, for 5-6 minutes until the broccoli becomes slightly tender.

Transfer all the veggies out of the skillet and into a large bowl. Set aside, and then wipe the skillet clean.

Broccoli florets are added to the veggie mixture in the skillet.

Scramble And Dice The Eggs

Heat the remaining oil (1 Tablespoon) on Medium in the cleaned skillet. Add 3 beaten eggs and let them cook, stirring often, until they’re fully cooked. Use a spatula to break the cooked eggs up into small pieces.

Three eggs are scrambled in hot oil in a large skillet.The scrambled eggs are chopped into very small pieces in skillet.

Stir the reserved vegetables back into the skillet with the cooked eggs until they have been combined. Add the cooked orzo, frozen peas (not thawed!), sliced green onions, soy sauce, ginger.

Season everything with salt and pepper, to suit your taste, then stir gently until all the ingredients have been well-combined.

Cooked veggies are added back into skillet with the scrambled eggs.Peas, orzo, spices, green onions, soy sauce and spices are added to skillet.

Heat, Then Serve The Asian Orzo Veggie Skillet

Turn the heat to Medium-High and stirring often, continue to cook the Asian Orzo Veggie Skillet until it is fully heated through.

Once everything is hot, the dish is ready to be served. You can serve this dish straight from the skillet OR you can transfer servings to individual plates.

We enjoyed this flavorful, colorful and delicious dish alongside our main dish of Lemon Pineapple Chicken Bites, and these two dishes complimented each other well. YUM!

The Asian Orzo Veggie Skillet is fully heated through and then served.A serving of Asian Orzo Veggie Skillet on plate with lemon pineapple chicken.

I hope you like the Asian Orzo Veggie Skillet as much as we do, and trust you’ll have the chance to make it for those you love. It is a great tasting side dish, but could also be enjoyed as a vegetarian main dish!

Thank you for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More Recipes With ORZO?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have several delicious recipes featuring orzo, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Author's signature

Original recipe source: Sarah, at http://wholeandheavenlyoven.com/2017/01/05/rainbow-vegetarian-fried-orzo-skillet/

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0 from 0 votes
Asian Orzo Veggie Skillet
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

Asian Orzo Veggie Skillet is a dish with orzo, carrots, broccoli, peas, onions and eggs in a soy/ginger sauce - a yummy twist on fried rice!

Category: Dinner, Lunch, Side Dish, Vegetable Dish
Cuisine: Asian, Vegetarian
Keyword: Asian orzo veggie skillet
Servings: 8
Calories Per Serving: 163 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 medium yellow onion finely chopped
  • 2 medium carrots peeled, finely diced
  • 4 cloves garlic finely minced
  • 2 Tablespoons olive oil **DIVIDED USE**
  • 1 cup broccoli florets bite sized florets
  • 3 large eggs lightly beaten
  • 1 cup uncooked orzo pasta
  • ¾ cup frozen peas do not thaw
  • ½ cup thinly sliced green onions bulb and stalk
  • ¼ cup reduced sodium soy sauce
  • ½ teaspoon ground ginger
  • salt and black pepper, to taste
Instructions
  1. Cook orzo in boiling water according to package directions. When done, drain well; rinse orzo with COLD water to prevent it from continuing to cook. Set aside.

  2. Heat 1 Tablespoon oil on Medium-high in a large skillet. Once oil is hot, add carrots and onion. Cook 3-4 minutes stirring often, until they're slightly tender; add garlic, cook 30 seconds, stirring often.

  3. Stir in broccoli florets; cook, stirring often for 5-6 minutes until broccoli is slightly tender. Transfer veggies from skillet into a bowl. Set aside. Wipe skillet clean.

  4. Heat remaining oil (1T.) on Medium in cleaned skillet. Add beaten eggs; cook, stirring them often until fully cooked. Break up cooked eggs into small pieces.

  5. Stir reserved veggies back into the eggs in skillet until combined. Add orzo, frozen peas, green onions, soy sauce, ginger, and salt and pepper to taste; stir until combined.

  6. Turn heat to Medium-High. Cook, stirring often, until all ingredients are fully heated through. When hot, it's ready to be served straight from the skillet OR onto individual plates. Enjoy!

Nutrition Facts
Asian Orzo Veggie Skillet
Amount Per Serving (1 (1/8 of total))
Calories 163 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 70mg23%
Sodium 331mg14%
Potassium 259mg7%
Carbohydrates 21g7%
Fiber 3g13%
Sugar 3g3%
Protein 7g14%
Vitamin A 2887IU58%
Vitamin C 19mg23%
Calcium 41mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Asian Orzo Veggie Skillet is a dish with orzo, carrots, broccoli, peas, onions and eggs in a soy/ginger sauce - a yummy twist on fried rice!

Sweet Potato Biscuits

Sweet Potato Biscuits, flavored with cinnamon, nutmeg and cloves are a tasty side dish for soups or meat entrees! Recipe yields 8 biscuits.
Sweet Potato Biscuits, flavored with cinnamon, nutmeg and cloves are a tasty side dish for soups or meat entrees! Recipe yields 8 biscuits.

If you’re looking for a delicious “bread” or “biscuit” recipe to serve on the side of your favorite soup or main dish, I hope you’ll check this one out.

I found the original recipe online. The original recipe made 4 pumpkin biscuits, but I changed some of the ingredients (especially the key ingredient), and created a sweet potato biscuit recipe that yields 8 biscuits.

These biscuits are so good, and they’re fairly easy to make, which is a win-win in my book! The finished sweet potato biscuits are full of layers, and have great color, texture, and flavor.

I’m confident you’ll enjoy them with many of your favorite meals. Here’s how to make sweet potato biscuits.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Cook And Then Mash The Sweet Potatoes

This recipe calls for ½ cup mashed sweet potatoes with no added ingredients. If you don’t have any mashed, plain sweet potatoes simply laying around your kitchen begging to be used, here’s how to make them fairly quickly.

NOTE: You can use drained, canned sweet potatoes if necessary, but this recipe calls for only a half cup, so a lot is wasted. I prefer to use a medium sized fresh sweet potato, because it doesn’t take much time at all to prepare and mash it.

Peel a medium-sized sweet potato. Slice it length-wise in half, then cut each half into very thin slices (about ¼” thick).

Place the sweet potato slices in a saucepan. Cover completely with water, then bring them to a boil on Medium-high heat. Boil them for approx. 10-12 minutes or until tender.

When they’re tender, drain them well, and then use an electric mixer or potato masher to “mash” them well. Let the mashed sweet potatoes cool before adding this puree to the dough (make them ahead of time, if convenient).

Thin slices of sweet potato are boiled until tender, then mashed.

Make The Biscuit Dough

Before beginning, preheat your oven to 425°F. and line a large baking sheet with parchment paper (or a silpat mat).

Now let’s make the biscuit dough. Whisk all the dry ingredients together in a large mixing bowl. These ingredients are flour, cinnamon, sugar, salt, baking soda, baking powder, ground nutmeg and cloves.

Use a pastry blender or two forks to cut VERY COLD butter chunks into the dry ingredients. Cut the butter in until it becomes about the size of peas.

Dry ingredients are combined in a large bowl.Cold chunks of butter are cut into the dry ingredients using a pastry blender.

Add the mashed (cooled) sweet potatoes to the dough, along with cold buttermilk. Stir these ingredients into the dough only until combined and moistened. Don’t overmix!

The dough will be very thick and tacky in texture. Place the dough “ball” onto a floured work surface, sprinkle lightly with flour, and gently knead it 4-5 times until it comes together in a somewhat cohesive ball. Don’t over-knead the dough!

Sweet potato puree and buttermilk are added to the biscuit dough.Thick biscuit dough is formed into a cohesive ball on a floured surface.

“Laminating” The Dough

Now comes the fun part! This is called “laminating the dough”, and this simple process helps to create thin layers in the biscuits.

Use a flour dusted rolling pin to shape the dough into a rectangle about 1″ thick. Use your hands to square up the edges, if necessary.

Fold the dough from the left side over to the right side edge (see photo below). Now fold the dough over from the top side to the bottom side edge (see photo below).

Pat or roll the dough out again to a rectangle and repeat this process TWO MORE TIMES. Don’t leave these steps out, as they help to create layers in the sweet potato biscuits.

The biscuit dough is "laminated" by a series of folds for the dough.

Cut Out The Biscuits

Roll the dough back out into a rectangle shape about 1″ thick. Use a 2½” wide (floured) biscuit cutter or a small canning jar screwband (see below) to cut out the sweet potato biscuits. This recipe will yield enough dough for 8 biscuits, each about 2½” wide.

You can gently reform the dough once cut to use it all up. Place the cut out biscuits on the parchment lined baking sheet, keeping them about 2″ apart. 

Lightly sprinkle a tiny pinch of sea salt on top of each biscuit, if desired. Now it’s time to bake the biscuits! 

Biscuit dough is cut into eight circles using biscuit cutter or jar screwband.

Bake The Sweet Potato Biscuits

Bake the sweet potato biscuits at 425°F. for 12 minutes, then brush the top of each biscuit with melted butter. Put the biscuits back into the oven to continue baking for another 2-3 minutes.

The biscuits should be done at this point. They should have some nice layering and be beautifully golden brown in color.

TIP: Optional- If you want browner biscuits, place the sheet of biscuits on a middle rack and turn on the broiler. Keep a very close eye on them and remove from the oven when they reach your desired “brown-ness”. 

The sweet potato biscuits cool on parchment paper after baking.

Remove the pan from the oven. Let the biscuits rest for a minute, then use a spatula to transfer them to a wire rack to cool slightly.

Serve the sweet potato biscuits while they’re warm. These delicious biscuits are wonderful served alongside a bowl of hot soup, or other main dishes.

A close up of a sweet potato biscuit, with flecks of sea salt on top.Cut in half, topped with butter, sweet potato biscuits are served with soup.

I hope you have the chance to make these flavorful biscuits, and trust you’ll enjoy them as much as we do. They can be frozen, if wrapped well and stored in an airtight freezer container.

Thank you for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More Recipes Featuring SWEET POTATOES?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of recipes featuring sweet potatoes, including:

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Recipe adapted from (and with thanks to Chahinez at): https://lifestyleofafoodie.com/small-batch-pumpkin-biscuits/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Sweet Potato Biscuits
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 

Sweet Potato Biscuits, flavored with cinnamon, nutmeg and cloves are a tasty side dish for soups or meat entrees! Recipe yields 8 biscuits.

Category: Bread, Side Dish
Cuisine: American
Keyword: sweet potato biscuits
Servings: 8 biscuits
Calories Per Serving: 252 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 cups all purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ¼ teaspoon ground nutmeg
  • teaspoon ground cloves
  • 8 Tablespoons COLD butter = 1 stick
  • ½ cup sweet potato (mashed) cooked, mashed, no added ingredients
  • ½ cup buttermilk (cold)
  • sea salt (optional) very small pinch to top each biscuit
  • 1 Tablespoon melted butter to top biscuits with while baking
Instructions
  1. Peel sweet potato. Slice in half, length-wise; cut into thin slices (about ¼" thick). Place slices in a saucepan; cover with water. Bring to a boil on Medium-high heat. Boil 10-12 minutes or until tender. Drain well, then mash, using electric mixer or potato masher. Let cool before adding puree to the dough.

  2. Preheat oven to 425°F. and cover a large baking sheet with parchment paper.

  3. Whisk first 8 ingredients together in a large bowl. Use pastry blender or two forks to cut VERY COLD butter chunks into the dry ingredients, until butter becomes about the size of peas.

  4. Add cooled sweet potato puree and buttermilk to the dough. Stir only until combined/moistened. Don't overmix! Dough will be thick and tacky in texture. Place dough onto lightly floured surface; sprinkle lightly with flour, and gently knead it 4-5 times until it comes together. Don't over-knead dough!

  5. Laminate the dough. Use rolling pin to shape dough into a rectangle approx. 1" thick. Use hands to square up edges. Fold dough from the left side over to the right side edge. Now fold the dough over from the top side to the bottom side edge. Roll dough out again to a rectangle; repeat this process TWO MORE TIMES. Don't leave these steps out, as they help create thin layers in the biscuits.

  6. Roll dough back into a rectangle shape 1" thick. Use a 2½" wide (floured) biscuit cutter or a small canning jar screwband to cut out 8 biscuits. Gently reshape dough once cut to use all the dough. Place cut out biscuits 2" apart on parchment lined baking sheet. Sprinkle a tiny pinch of sea salt on each biscuit (optional).

  7. Bake at 425°F. for 12 minutes, then brush top of biscuits with melted butter. Put biscuits back in oven; continue baking 2-3 more minutes. When done, biscuits should be golden brown in color. OPTIONAL- Want browner biscuits? Place sheet of biscuits on middle rack under the broiler. Broil, keeping a very close eye on them; remove from oven when they reach desired "brown-ness". 

  8. Remove biscuits from oven. Let sit a minute, then transfer biscuits to a wire rack to cool slightly. Serve sweet potato biscuits warm. Enjoy!

Nutrition Facts
Sweet Potato Biscuits
Amount Per Serving (1 biscuit)
Calories 252 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 8g50%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 34mg11%
Sodium 345mg15%
Potassium 195mg6%
Carbohydrates 29g10%
Fiber 2g8%
Sugar 2g2%
Protein 4g8%
Vitamin A 3765IU75%
Vitamin C 4mg5%
Calcium 57mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Sweet Potato Biscuits, flavored with cinnamon, nutmeg and cloves are a tasty side dish for soups or meat entrees! Recipe yields 8 biscuits.

 

Asparagus In Cream Sauce

Asparagus In Cream Sauce is a simple, yet elegant side dish! Crisp-tender asparagus is topped with a lightly seasoned sauce and pistachios.
Asparagus In Cream Sauce is a simple, yet elegant side dish! Crisp-tender asparagus is topped with a lightly seasoned sauce and pistachios.

If you’re looking for a “new” asparagus recipe to try, may I suggest this one for Asparagus In Cream Sauce? The recipe is VERY EASY to make and the finished dish tastes delicious, as well.

Our oldest son, when he tried it for the first time said “it looks really fancy when you add the sauce and pistachios to plain asparagus”. Well, if that’s not a ringing endorsement, I don’t know what is! Ha Ha!

The original recipe was part of a crepe recipe I discovered about 20 years ago in a food magazine I subscribed to. I changed the recipe around, added and tweaked a few things in the original sauce, and ended up with this yummy vegetable side dish.

It tastes really good, and looks great, too! Here’s how to make this simple side dish, which can serve four people. 

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Asparagus

Start with a pound of fresh asparagus (approx. 24 stalks). Trim or snap the bottom ends of the stalk because this part is considered “woody” and can be quite tough in texture.

For this recipe I also recommend you DO NOT use really thin stalks of asparagus, as they can get “too soft and mushy” quite fast.

The "tough" ends of the asparagus are cut or snapped off.

Cooking The Asparagus

Place the trimmed asparagus in (or on) a steamer basket sitting in a large saucepan. Fill the saucepan with water until it is almost touching the bottom of the steamer basket.

Put a lid on the pan, then bring the water to a boil and cook the asparagus until it becomes crisp-tender (NOT too soft or mushy).

This will typically take a total of about 4-5 minutes, but will ultimately depend on the thickness of the stalks of asparagus you are using.

Fresh asparagus is steamed on a steamer basket over water in saucepan.

Make The Cream Sauce While The Asparagus Cooks

While the asparagus cooks, make the cream sauce, to save time! Place cream cheese and milk in a small saucepan and heat them on LOW until they are melted.

Stir often while these two ingredients cook and melt, and continue stirring until they have become a smooth sauce.

Cream cheese and milk are cooked on low heat until cream cheese has melted.

Add salt, black pepper, garlic powder, and a pinch of ground nutmeg to the sauce. Stir well, until combined.

Continue heating the sauce on LOW, stirring often, until the asparagus has finished cooking.

A small amount of spices are added to the cream sauce in pan.Seasoned cream sauce cooks in saucepan until smooth and heated through.

Serve The Asparagus In Cream Sauce

When the asparagus is finished cooking and is crisp-tender, transfer the asparagus to a serving platter while hot.

Cooked and hot, crisp-tender asparagus is transferred to serving platter.

Immediately spoon the hot (or warm) cream sauce over the middle section of the asparagus on the platter. Sprinkle the sauce with chopped pistachios, and serve the asparagus in cream sauce immediately while it is hot!

TIP: Use a spatula to transfer the asparagus and sauce from the serving platter to individual plates. This helps keep the sauce and pistachios nicely displayed on top!

Hot cream sauce and chopped pistachios are added to garnish the asparagus.

Asparagus in cream sauce is a wonderful side dish for a variety of meat and fish main dishes. The asparagus presentation really adds a nice visual appeal to these entrees.

This time the asparagus was served alongside Chicken Cutlets with Pecan Sauce and roasted red and Yukon gold potatoes.

Asparagus in cheese sauce is served alongside chicken and roasted potatoes.

I hope you have the chance to try this delicious vegetable dish, and trust you will enjoy it, too! This dish is at its best when served the same day you make it.

Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More ASPARAGUS Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious recipes featuring asparagus, including:

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Author's signature

Recipe inspired by: “Taste of Home Magazine”, February/March 2003 issue, page 41-42, by Reiman Publications.

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Asparagus In Cream Sauce
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 

Asparagus In Cream Sauce is a simple, yet elegant side dish! Crisp-tender asparagus is topped with a lightly seasoned sauce and pistachios.

Category: Side Dish, Vegetable Dish
Cuisine: All Cuisines
Keyword: asparagus in cream sauce
Servings: 4
Calories Per Serving: 119 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 pound fresh asparagus (about 24 stalks) (ends trimmed)
  • 3 ounces cream cheese
  • cup milk
  • teaspoon salt
  • teaspoon black pepper
  • teaspoon garlic powder
  • 1 pinch nutmeg
  • ¼ cup chopped pistachios (for garnish)
Instructions
Cook Asparagus:
  1. Trim or snap bottom ends of the asparagus stalks. Place asparagus in (or on) a steamer basket in large saucepan. Add water until it almost touches bottom of steamer basket. Cover pan; bring water to a boil; cook until asparagus is crisp-tender (4-5 minutes), but will depend on thickness of asparagus you use.

Make Cream Sauce:
  1. While asparagus cooks, make the cream sauce. Put cream cheese and milk in separate small saucepan; heat on LOW, stirring often until melted and smooth. Add salt, black pepper, garlic powder, and nutmeg to sauce. Stir until combined and sauce is fully heated through.

To Serve:
  1. Transfer cooked asparagus to a serving platter while hot. Immediately spoon hot cream sauce over middle section of the asparagus. Sprinkle chopped pistachios on top of the sauce. Serve immediately! TIP: Use a spatula to transfer asparagus and sauce from the serving platter to plates. This helps keep the sauce and pistachios nicely displayed on top! Enjoy.

Nutrition Facts
Asparagus In Cream Sauce
Amount Per Serving (1 (6 stalks + sauce))
Calories 119 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g19%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 12mg4%
Sodium 159mg7%
Potassium 394mg11%
Carbohydrates 9g3%
Fiber 3g13%
Sugar 5g6%
Protein 6g12%
Vitamin A 1046IU21%
Vitamin C 7mg8%
Calcium 92mg9%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Asparagus In Cream Sauce is a simple, yet elegant side dish! Crisp-tender asparagus is topped with a lightly seasoned sauce and pistachios.

 

Garlic Butter Herb Rolls

Delicious Garlic Butter Herb Rolls are easy to prepare (using canned biscuit dough!), and are a perfect accompaniment for your favorite meal!
Delicious Garlic Butter Herb Rolls are easy to prepare (using canned biscuit dough!), and are a perfect accompaniment for your favorite meal!

If you’re looking for a totally EASY recipe for a dinner roll or bread to serve with a favorite soup, salad or main dish, then you’ve got to try these garlic butter herb rolls!

Because they’re made using canned jumbo biscuits as the base, there is hardly any prep work involved. That’s a wonderfully quick way to get these yummy rolls on the table!

The biscuit dough is halved, rolled into balls, then covered in a simple garlic butter herb sauce, and baked. That’s it, and I think you will love them because they have great flavor! Here’s how simple they are to make.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Dough Balls

Preheat your oven to 375°F. before shaping the rolls, because you will want the oven hot and ready to go when you’re finished, to save time. Lightly grease a 10″ cast iron skillet or a large square baking dish and set aside.

Remove the biscuit dough from the package and place the dough onto parchment paper or wax paper. Use a sharp knife or kitchen scissors to cut each of the biscuits in half. You will have 16 biscuit dough halves at this point.

Using your hands, roll each piece between your palms into a ball, pinching the dough together to close any seams. Once done, let the dough balls rest on the paper while you mix the garlic butter herb sauce.

Eight canned jumbo biscuits are cut in half.Each biscuit dough half is shaped into a ball.

Make The Garlic Butter Herb Sauce

To make the garlic butter herb sauce, combine melted butter, Parmesan cheese, minced garlic, parsley and oregano in a small bowl. It will be a slightly thick sauce once it’s fully mixed.

Melted butter, garlic, oregano, parsley and Parmesan are combined in bowl.The butter herb sauce is combined and ready to top the rolls.

Dipping The Dough Balls

Dip each of the dough balls, one at a time, in the garlic butter herb sauce. I find it helpful to use a spoon to turn the dough balls over so all sides get coated with the sauce.

As you finish coating each dough ball, place it into the prepared skillet OR baking dish. Repeat this process until all the dough balls are coated in sauce.

TIP: Make sure to leave a small space between each of the rolls in the skillet or baking dish, so they have some “personal space” to rise and spread as they bake!

Each dough ball is immersed and covered with the butter herb sauce.Butter and herb covered dough balls are placed in skillet OR baking dish.

Time To Bake The Rolls!

Now it’s time to bake these little cuties! Bake the garlic butter herb rolls at 375°F (or 190° C.) for 18-20 minutes. They’re done when the tops of the rolls are wonderfully golden brown.

Remove the garlic butter herb rolls from the oven. There’s usually some seasoned, melted butter that ends up on the bottom of the skillet or baking dish.

Use a pastry brush to brush the seasoned butter from the skillet or baking dish onto the tops of the finished rolls while they’re still hot.

Sixteen butter and herb covered rolls are placed in a cast iron skillet.After baking, the garlic butter herb rolls are golden brown on top.

Serve The Garlic Butter Herb Rolls

Serve the garlic butter herb rolls right out of the skillet or baking dish while they’re HOT. Each of these tasty dinner rolls can be pulled apart from each other, to enjoy!

We enjoyed them (this time) served with a delicious main dish of Salmon in Spinach Cream Sauce, and they paired perfectly with this meal. YUM!

The rolls are beautiful to look at, they taste WONDERFUL, and it “might” appear like it took a lot of work to make them! You can see how simple these dinner rolls actually were to make, though, so that can be your little secret (wink, wink).

The garlic butter herb rolls are ready to be pulled apart and eaten.One of the garlic butter herb rolls on a white plate, with salmon in background.

I really hope you have the opportunity to make these delicious garlic butter herb rolls, and trust you’ll enjoy them as much as we do!

We always love this super easy recipe that tastes GREAT every time! Any leftover rolls can easily be reheated in an oven or microwave!

Thanks for stopping by today, and I invite you to come back again soon for more family friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More BREAD Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some really delicious bread recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

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Author;s signature

Original recipe source (and with thanks to): Anna, at http://www.crunchycreamysweet.com/2017/02/17/garlic-parmesan-skillet-rolls/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Garlic Butter Herb Rolls
Prep Time
15 mins
Cook Time
18 mins
Total Time
33 mins
 

Delicious Garlic Butter Herb Rolls are easy to prepare (using canned biscuit dough!), and are a perfect accompaniment for your favorite meal!

Category: Bread, Side Dish
Cuisine: American
Keyword: garlic butter herb rolls
Servings: 16 rolls
Calories Per Serving: 134 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 can jumbo biscuit dough (8 biscuits in pkg/can.)
  • 4 Tablespoons butter melted
  • teaspoons minced garlic = approx. 3 cloves, minced
  • 2 Tablespoons grated Parmesan Cheese *fresh is best, if you have it.
  • ½ teaspoon dried parsley
  • ½ teaspoon dried oregano
Instructions
  1. Preheat oven to 375°F. Grease a 10" cast iron skillet or large baking dish; set aside.

  2. Remove biscuit dough from package; separate/place dough on parchment or wax paper. Use knife or kitchen scissors to cut each biscuit in half. Roll each piece between your palms into a ball, pinching dough to close any seams, then place them back on the paper.

  3. Make sauce: Combine melted butter, Parmesan, garlic, parsley and oregano in a small bowl.

  4. Dip each dough ball (1 at a time), in the sauce. Use a spoon to turn them over so all sides are coated with sauce. Place dough ball into prepared skillet OR dish. Repeat until all the dough balls are coated. TIP: Leave a small space between each of the rolls, so they have "personal space" to rise and spread as they bake!

  5. Bake rolls at 375°F (or 190° C) for 18-20 minutes. They're done when the tops are nicely golden brown. Remove from oven. There will be seasoned melted butter that ends up on the bottom of the skillet. Use a pastry brush to lightly brush that butter onto the top of the rolls.

  6. Serve immediately, and enjoy these delicious, pull-apart dinner rolls.

Nutrition Facts
Garlic Butter Herb Rolls
Amount Per Serving (1 roll)
Calories 134 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 3g19%
Trans Fat 0.1g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 8mg3%
Sodium 306mg13%
Potassium 69mg2%
Carbohydrates 14g5%
Fiber 0.4g2%
Sugar 1g1%
Protein 2g4%
Vitamin A 95IU2%
Vitamin C 0.1mg0%
Calcium 22mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Delicious Garlic Butter Herb Rolls are easy to prepare (using canned biscuit dough!), and are a perfect accompaniment for your favorite meal!