Friday, January 13, 2012
Parmesan Rosemary Bread, Tomato Basil Rosemary Bread or Cheddar Jalapeno Biscuits.
3 cups of low sodium chicken broth
8 slices of bacon, chopped
1 clove of garlic, chopped
1 cup of diced carrots
1 cup of broccoli, chopped
2 cans of cannellini beans or white beans, undrained
salt and pepper to taste
Cook bacon for 5 minutes in a pan over medium heat. Add garlic, carrots and broccoli and cook for an additional 5 minutes. In a large pot, bring the chicken broth to a boil. Reduce heat to a low simmer and add cooked bacon, veggies and cannellini beans. Cook on low simmer for 30 min and add additional salt and pepper as needed before serving.
Wednesday, January 4, 2012
This is a great bread to serve with soup and makes a killer grilled cheese sandwich. I made the grilled cheese sandwiches for my girls and ended up making myself one because it was sooo good!
1 loaf of Rhodes frozen dough
2 Tbsp of chopped fresh rosemary- about 2 sprigs
2 tbsp Parmesan cheese, shredded
1 Tbsp olive oil
salt and pepper
Place a loaf of Rhodes frozen dough in a loaf pan and let it rise for about 7 hours. Preheat oven to 350. Brush the top of the loaf with olive oil and sprinkle with chopped fresh rosemary. Sprinkle salt, pepper and 2 Tbsp of shredded Parmesan cheese on top of the bread. Bake for 25 min.