I thought I would feature these recipes together since I found them to pair well for last nights dinner. When I plan my menu at the beginning of each week (find under my My Weekly Menu), I begin by thinking about what I already have in the fridge, what protein, carbohydrate, and vegetable will be included, and then purchase any missing items.
I cooked everything simultaneously, but to not confuse everyone I will break it down into each recipe.
Rolls:
I was really excited to try sixsistersstuff‘s 30 minute dinner rolls and they turned out amazing! I have made so many rolls that turn out flat or bready (if that is even a word), but this is the perfect recipe if you want soft melt in your mouth rolls! You can find their recipe on the link above and I will also post it below.
I followed the instructions almost exactly, the only thing I would say I did differently related to the ingredients would be adding the flour. I did begin with the 2 cups after that I continued adding by the half cup and ended up with somewhere between 3.5 to 4 cups of flour total. My KitchenAid continued to mix on a low speed with the dough hook attachment until I felt like most of the dough was sticking to the hook and not the bowl itself.
I also did not make 12 rolls. I instead rolled the dough into 7 medium rolls and 1 large roll. I also left the rolls in the oven about 5 minutes longer because of this.
Ingredients
- 1 cup plus 2 tablespoons warm water
- 1/3 cup vegetable oil
- 2 tablespoons active dry yeast
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1 egg (flax egg)
- 3 1/2 cups all-purpose flour
Instructions
- Preheat oven to 400 degrees.
- In the bowl of a stand mixer, combine warm water, oil, yeast and sugar; let rest for 5-10 minutes or until frothy and bubbly
- With a dough hook, mix in salt, egg and 2 cups of flour until combined. Add remaining flour 1/2 cup at a time (dough will be sticky). Spray your hands with cooking spray and shape the dough into 12 balls.
- After shaped, place on lightly greased cookie sheet and let rest for 10 minutes. Bake for about 10 minutes or until tops are lightly golden.
Overall I really love these rolls and SixSistersStuff’s recipe.
In between making the dinner rolls, I was chopping up and seasoning small red potatoes for Chelseas’sMessyApron‘s Roasted Garlic Parmesan Red Potatoes. These are delicious! I did not even complete the last step of broiling for extra crispiness and they were still very well cooked inside and out. If you visit Chelsea’s website above you will find a tasty fry sauce that goes along with the dish.
I did not have paprika, but tend to use chili powder and jalapeno powder on everything and they were a fine alternative. The original recipe is below.
- 3 pounds baby red potatoes
- 1 tablespoon cornstarch
- 3 tablespoons olive oil
- 1/2 teaspoon regular salt
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon paprika, optional
- 1 teaspoon fresh ground pepper
- 1 tablespoon very finely minced garlic (more or less to personal preference)
- 1/3 cup freshly grated parmesan cheese
- 2-3 tablespoons fresh parsley
Instructions
Preheat the oven to 400 degrees F.
Wash and thoroughly dry the baby or regular-sized potatoes.
Cut in half (baby potatoes) or into 8 evenly-sized wedges (regular-sized red potatoes)
Place the potatoes in a large plastic bag and pour in the cornstarch. Seal up the bag and shake until the potatoes are evenly coated in the cornstarch.
Pour into a bowl and add in the olive oil, both types of salt, paprika, cracked pepper, and garlic.
Lightly spray a large cooking sheet with nonstick spray and then pour the potato-garlic mixture on the tray.
Spread so the potatoes are in one even layer. Try to make sure none of the garlic is touching the trays (on the potatoes instead) to keep the garlic from burning.
Bake for 15 minutes, flip, another 15 minutes, flip, and then another 10 minutes. They should be golden and crispy looking, if not flip and do another 10 minutes. (I usually flip 4 times — just watch your potatoes as ovens cook differently)
Meanwhile, chop the parmesan cheese into even smaller pieces. Finely chop the fresh parsley.
Remove from the oven and sprinkle evenly with the parmesan cheese.
Change the oven from bake to high broil and move the rack to the top.
Place the potatoes in for 2-4 minutes (watch carefully as ovens broil differently!!) or until the cheese is melted. (I leave the oven door open a few inches and literally watch them broil the entire time to ensure I pull them out at the perfect time — not worth burning the potatoes in the last few minutes of the process!)
Remove and sprinkle the parsley on with any additional salt and pepper desired.
Last but not least, I created my own recipe for the shrimp. I had some frozen medium sized shrimp in my freezer which I took about a dozen shrimp out to cook in a frying pan during the last 10-15 minutes of the rolls and potatoes cooking. I sauteed the shrimp in hot sauce, olive oil, and seasonings until they were fully cooked (shrimp will shrink and turn pink when cooked through).
Ingredients
- About a dozen medium frozen Shrimp
- 1 TBSP Olive Oil (or oil of your choice)
- 1/2 TSP Franks Hot Sauce
- 1/4 TSP Ground Peppercorn
- 1/4 TSP Chili Powder
- 1 TSP Minced Garlic
Instructions
- Use medium heat and add oil to the frying pan.
- Add Shrimp/Tofu and the remaining ingredients.
- Cook the Shrimp/Tofu for about 5 minutes on each side.
- Cook for a couple more minutes if shrimp are not pink and fully cooked throughout or Tofu is not crispy on each side.
Where the cookies crumble 