parmesan Archives - The Midnight Baker

Garlic Parmesan Swirls

Judith Hannemann — Sun, 21 Feb 2021 00:00:06 +0000

Looking to take garlic bread to the next level? These garlic Parmesan swirls will fill the bill.

The Unboring Garlic Bread

Face it, as delicious as it is, garlic bread is rather ho-hum and a bit boring. So much so that it’s taken for granted when that bread basket full of it comes to the table on a pasta night.

Maybe it’s time to start thinking outside the box when t comes to it. Garlic Parmesan swirls is just the way to do this. Yes, it’s a little more involved than spreading a loaf of Italian bread with soft butter and garlic–and maybe a sprinkling of parsley–but it’s not that much more complicated.

Tips For Making Roll-Ups

Ideally, you want any kind of swirl or roll-up breads to be perfect. I always used a razor-sharp knife and a gentle sawing action since this seemed to cause the least damage. However, there was some slight squashing involved.

I forget where I read it now, but using dental floss is the answer to perfect buns every time. What you do is wrap the dental floss around the rolled-up dough, twist it and presto–a perfect portion. The dental floss solution also works for cutting cheesecakes and creamy stuff without lousing up the appearance.

There are two caveats here–use unflavored dental floss and use a bit of paper towel to hold the ends of the floss. The ends will get greasy so you need something to get a grip.

Timesaver tip: Frozen commercial bread dough (thawed) works very well if you don’t want to bother making your own.

Fresh Works Best

Fresh parsley and garlic work best in this. That’s the general case with any herb.

Flat-leaf Italian parsley has tons of flavor that’s lacking from it’s dehydrated counterpart. You want that flavor here.

And…there’s no way garlic powder is equal to the fresh. Avoid that at all costs!

The Recipe

Print Recipe Add to Recipe Box

Garlic Parmesan Swirls

A new twist on garlic bread

Prep Time20

Cook Time35

Total Raising Time2

Course: Appetizer, breads, Side Dish

Cuisine: Italian

Keyword: garlic bread, garlic bread variations, italian bread side dishes, savory bread rolls

Servings: 15

Calories: 399kcal

Author: Judith Hannemann

Ingredients

4 - 4 1/4 cups flour
2 tbs sugar
1 pkg dry yeast or 2 1/4 tsp if loose
1 1/2 tsp kosher salt
1 cup warm water
1/4 cup olive oil
2 eggs
1 egg yolk

Filling:

3/4 cup unsalted butter softened
8 cloves garlic finely minced
1/3 cup fresh parsley finely chopped
1/2 cup grated Parmesan cheese
1/2 tsp salt
1/4 tsp pepper

US Customary - Metric

Instructions

Lightly spray a 13 x 9-inch/33 x 23 cm pan with non-stick spray.
Add 4 cups of flour, sugar, yeast and salt in a large bowl (use stand mixer bowl if using stand mixer); whisk to combine.
If using a stand mixer, attach the dough hook and use the mixer bowl for the dry ingredients. In a separate bowl, whisk together the water, oil, eggs and egg yolk. With the mixer running, slowly add the water mixture. Let the machine knead the dough for 7-8 minutes. If the dough is sticking, add up to 1/4 cup of additional flour.
If mixing by hand, slowly add the water mixture until a soft dough forms. If dough is too sticky, add up to 1/4 cup more flour. Knead for 7-8 minutes.
Remove the dough from the bowl and lightly spray the entire bowl with non-stick spray. Return the dough to the bowl and cover tightly with plastic wrap and let rise in a warm place for about 1 1/2 hours, or until doubled in bulk.
To make the filling, mix all filling ingredients thoroughly. Set aside.
Roll out the dough to a 24 x 10-inch/61 x 24-cm rectangle. Spread half the filling over the entire rectangle. Roll up tightly from the long side, seal seam and cut into 15 equal portions.
Place the rolls in the prepared pan, 3 across and 5 down. Cover and let rise for 30 minutes.
Preheat oven to 350F/180C. Bake rolls for 30-35 minutes, until golden brown.
Remove from oven and immediately spread remaining filling over the rolls.

Nutrition

The post Garlic Parmesan Swirls appeared first on The Midnight Baker.

Lemon Parmesan Asparagus

Judith Hannemann — Tue, 16 Apr 2019 23:00:39 +0000

Nothing goes better with your Easter ham than this lemon Parmesan asparagus.

Simple And Delicious

Asparagus seems to be available year round now. In the past, this was only available when in season which is around Easter time. After it was gone from the markets, it was a one-year wait to get this beautiful veggie. Of course it was always available frozen or canned (BIG YUCK). However nothing ever beat fresh.

I’ve always served this simply steamed. No sauces, butter, nada. Lately though I’ve been simply roasting it with a bit of olive oil sprayed on which is simple and delicious too. It’s only very recently that I’ve gotten, which for me, is a bit adventurous with asparagus.

Hints Of Flavor

As I mentioned before, I love the taste of asparagus itself so for my tastes it never needed any embellishment.

Lately, I’ve seen interesting things to do with it that don’t actually take anything away from it’s own great flavor. So I decided to experiment a bit.

My first foray was making some Butter Crumb Asparagus which was really enjoyable and didn’t mask but enhanced the flavor. I’ve seen many with cheese accents and that’s how I decided to go this time.

My favorite flavoring hard cheese is Romano–and you can use it here too–but I opted for the milder and nuttier-tasting Parmesan. It was a good choice!

Lemon To Brighten

Years ago, I learned a lot about how a dash of lemon enhances the flavor of mostly anything. That was when my late husband had to reduce his salt intake because of a heart condition. One of the first things I read in the little guideline book they gave us at the hospital after his surgery was about using lemon juice and zest to enhance the flavor of food.

That was long ago now but it’s a practice I kept up with (along with reducing my taste for salt even though I have no dietary restrictions). And lemon works oh so well here. You don’t use a lot–maybe a teaspoon of zest on the bunch of asparagus–however, it adds just the right flavor. And when it roasts, the zest gets a toasty flavor that’s just magnificent!

The Recipe

Print Recipe Add to Recipe Box

Lemon Parmesan Asparagus

Nothing goes better with your Easter ham than this lemon Parmesan asparagus.

Prep Time5

Cook Time8

Total Time13

Course: Side Dish

Cuisine: American

Keyword: asparagus

Servings: 4 -6

Calories: 139kcal

Author: Judith Hannemann

Ingredients

1 lb asparagus woody ends brokem off
2 tbsp olive oil
1 lemon, zested
1/2 cup shredded Parmesan cheese
Salt and pepper to taste if needed

US Customary - Metric

Instructions

Preheat oven to 425 degrees F.
Place prepared asparagus on a large bakig sheet. Drizzle with the olive oil and toss until the asparagus is coated.
Sprinkle lemon zest over asparagus then top with half the cheese.
Roast for 5-8 minutes or until asparagus is bright green and beginning to sizzle.
Remove from oven and top with remaining cheese.

Nutrition

The post Lemon Parmesan Asparagus appeared first on The Midnight Baker.

Sesame Parmesan Drumsticks

Judith Hannemann — Sat, 14 Jul 2018 23:00:04 +0000

Your family will love these nutty and cheesy chicken drumsticks!

Finger Lickin’ Good

I love me some chicken, but even more I love me delicious chicken.

So when I found this recipe, I suspected it would be a winner and a keeper. The original comes from Genius Kitchen, which is one of my go-to sites when I’m looking for a recipe. Most of the time I make adaptations to the ones I find on there, but the basic recipes come from real people–not recipe developers–and lots of folks tell you how they changed it in their comments. It’s a nice community and you really won’t find anything fancy there. It’s “real food for real people.”

Skin On/Skin Off

The original recipe calls for you to remove the skin. However, I read in one of the comments that one person used this recipe to make wings and they didn’t remove the skin (that’s awfully hard on wings). Anyway they said it tasted a lot better with the skin on so I left it on my drumsticks. The skin gets nice and crispy and has that wonderful nutty and cheesy flavor that makes this chicken a really big hit.

Also, the original recipe called for quite a bit of cayenne pepper for the amount of coating. I’ve made this a range in my recipe. I went with the least amount because I didn’t want the heat to overpower the other flavors. If you’re not a fan of any heat, I’d suggest you substitute the cayenne pepper called for in the recipe with a nice smoky paprika. On the other hand if you love you some heat, then add more cayenne!

No Need To Toast

Since the sesame seeds bake along with the chicken, there is no need to toast them first. But if you have any toasted ones left over, sprinkle them as an addition right before serving–like a garnish!

The Recipe

Print Recipe Add to Recipe Box

Sesame Parmesan Drumsticks

Your family will love these nutty and cheesy chicken drumsticks!

Prep Time10

Cook Time40

Total Time50

Course: Dinner

Cuisine: American

Keyword: chicken drumsticks, chicken recipe

Servings: 4

Calories: 475kcal

Author: Judith Hannemann

Ingredients

3/4 cup breadcrumbs
1/2 cup Parmesan cheese dry, grated
1/4 cup roasted sesame seeds
1 tsp salt
1/4 tsp pepper
2 tbs butter melted
1/8 tsp cayenne pepper
1/4 tsp onion powder
8 chicken drumsticks if preferred you can remove the skin

Instructions

Preheat oven to 350 degrees F.
Remove skin from drumsticks.
In a large plastic bag (or deep bowl) shake/mix together bread crumbs, parmesan, sesame seeds, salt, pepper, cayenne and onion powder.
Melt butter.
Brush chicken with melted butter and shake in bag / roll in deep bowl.
Place on baking sheets lined with parchment paper for easy clean up.
Bake for 30 min at 350 degrees; turn chicken and bake another 5-10 minutes
You can also broil the last few minutes if you like the chicken really crispy.

Nutrition

The post Sesame Parmesan Drumsticks appeared first on The Midnight Baker.

Parmesan Garlic Snack Mix

Judith Hannemann — Fri, 16 Jan 2015 00:00:00 +0000

Parmesan Garlic Snack Mix

Here’s a cereal snack mix bursting with the flavors of Parmesan cheese and garlic. Perfect for Super Bowl snacking.

This is a departure from the usual chex mixes!

It can be as garlicky as you care to make it. I’m in love with the stuff so I add a full tablespoon. Add less if you don’t mind fighting off a few vampires If you don’t care for garlic at all, use some onion powder instead. Add a combo of both if you like both!

Addictive!

I prefer Romano to Parmesan which is why I tend to use that more. Either cheese–or a combo–works well here.

It’s addictive, so be prepared to make another batch!

Print Recipe Add to Recipe Box

Parmesan Garlic Snack Mix

Here’s a cereal snack mix bursting with the flavors of Parmesan cheese and garlic. Perfect for Super Bowl snacking.

Prep Time5

Cook Time30

Total Time35

Course: Appetizers, Slow Cooker

Cuisine: American

Keyword: appetizers, game snacks

Servings: 6

Calories: 436kcal

Author: Judith Hannemann

Ingredients

4 cups chex-style cereal any variety
2 cups pretzel sticks
2 cups small crackers
6 tbsp butter
1 tbsp garlic powder
1/4-1/2 cup grated Parmesan or Romano cheese
salt to taste

Instructions

Preheat oven to 300 degrees F. Line a large baking sheet with foil; set aside.
Mix the cereal, pretzels and crackers in a large bowl.
Melt the butter either in the microwave or stovetop. Add the garlic powder to the butter and stir to combine.
Drizzle the butter mixture evenly over cereal mixture. Stir well, making sure the pieces are coated with the garlic butter.
Stir in desired amount of cheese. Spread out on baking sheet.
Bake for 30 minutes, stirring midway between the cooking.
Alternately, the snack mix may be placed in a slow cooker set on high. Cook for 1 hour, stirring every 15 minutes. Turn slow cooker to warm setting and serve mix directly from the pot.

Nutrition

Follow The Midnight Baker’s board ☆☆Super Bowl Parties☆☆ on Pinterest.

The post Parmesan Garlic Snack Mix appeared first on The Midnight Baker.