So this is sort of a continuation from yesterday’s post – Slow Cooker Marinara Sauce. I made the sauce to go along with today’s post… A Cheesy Garlic Monkey Bread. I originally came across this recipe in an issue of Rachael Ray Magazine last year. Well, the recipe was for a Basic Monkey Bread and then you had a few options to flavor the bread. I was partial to trying the Cheesy Garlic version.
The version in the magazine called for you to actually make the dough for the bread, but, to be honest working with yeast and me don’t always go over that well. So, when I saw a recipe that used Pillsbury Grands! Biscuits as the base for a monkey bread I knew I had to try it.
I began by combining olive oil, grated Parmesan, minced garlic and salt in a large bowl.
Next, I cut each Grands! Biscuit into four equal pieces. I ended up using 2 cans of biscuits, each of which has 8 biscuits so I ended up with 64 pieces. After cutting the biscuits of the first can I placed them back in the refrigerator so they would stay cold while I cut biscuits from the second can. It’s best to work with the biscuits when they are cold, you don’t want them to become warm & sticky.
I then tossed half of the quartered biscuits in the olive oil mixture and gradually added in the remaining quarters.
After spraying a Bundt pan with cooking spray, I layered the biscuit pieces into the pan. I opted to use my hands to spread the pieces into the pan to ensure they would be even throughout the pan.
I then baked it in a 350F preheated oven for about 35 to 40 minutes. Until it was browned on top and I was sure that all of the biscuit pieces had cooked throughout the monkey bread. After letting it cool in the pan for a few minutes I inverted it and sprinkled it with freshly chopped parsley…
And a side of homemade marinara sauce.
Cheesy Garlic Monkey Bread
2 Cans (16.3 oz.) Grands! Original Biscuits
3/4 cup olive oil
1 cup grated Parmesan cheese
4 garlic cloves, minced
1 1/2 teaspoons salt
2 tablespoons chopped fresh parsley
Preheat the oven to 350 F and butter a large Bundt pan.
In a large bowl combine the olive oil, parmesan cheese, garlic and salt and set aside.
Working with 1 can at a time, cut each of the biscuits into quarters. After cutting the first can place it back in the refrigerator while cutting the biscuits of the second can.
Fold half of the quartered biscuits into the olive oil mixture and gradually add in the remaining pieces.
Pile the biscuit pieces evenly into the prepared Bundt pan and bake for 35 to 40 minutes, until browned and cooked through.
Let cool for 5 minutes in the pan and then invert onto a large plate and sprinkle with parsley. Serve with marinara sauce for dipping.
Recipe Adapted From Rachael Ray Magazine
I do my best to avoid frying anything; not because of health reasons but because I hate having to clean up oil splatter and inevitably I always end up with an oil stain on my shirt no matter what efforts I take to avoid it. So, whenever I can make one of my favorite foods that normally has to be fried baked I’m all for it – thank heaven for my doughnut pan! Today’s not fried but baked recipe I would like to share with you is Onion Rings!
To begin I sliced a small sweet onion and separated the rings. You can use any sweet onion to make these: Vidalia, Walla Walla, etc… Random fact, sweet onions have a lower sulfur content than other onions so you are less likely to cry when slicing them. I know this from experience! When I cook and am using onions they are always the last thing I cut so I can ensure I won’t end up slicing my finger while cutting other things because I am trying to control my onion crying fit.
Next I combined panko bread crumbs with olive oil, salt and pepper and baked it on a rimmed baking sheet until they were golden brown. I then transferred them to a shallow bowl. I also put flour and two lightly beaten eggs in shallow bowls as well and was then ready to prep my onion rings for baking.
I dipped the onion rings in the flour, then the eggs and finally in the bread crumb mixture and placed them on a baking sheet that I rubbed with olive oil. Once the sheet was full I baked the rings in a pre-heated 450 F oven for 12 minutes, flipping the rings once.
Right out of the oven….
After letting them cool for a few minutes I enjoyed them with a side of ranch dress – thank-you Johnny Rockets for introducing me to that winning combination! In case you are wondering, baking the rings still gives the crumb coating that crunch you are familiar with when frying them, but, I also think it makes the onion itself tender and sweeter!
Baked Onion Rings
1 1/2 cups panko bread crumbs
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup all-purpose flour
2 large eggs, lightly beaten
1 small sweet onion, sliced and rings separated
Preheat the oven to 450 F. In a small bowl combine the bread crumbs, 2 tablespoons of the olive oil, salt, and black pepper. Transfer the crumbs to a rimmed baking sheet and bake until golden brown, 3 to 5 minutes, tossing once. Transfer the crumbs to a shallow bowl. In two other shallow bowls place the flour and eggs.
Rub the remaining oil on 2 rimmed baking sheets. Dip the onion rings in the flour first, then the eggs (allowing any excess to drip off) and finally in the bread crumb mixture. Bake on the prepared baking sheets for 12 to 14 minutes, turning once.
Serve with your favorite dipping sauce; my go-to for onion rings is ranch dressing.
Recipe from Real Simple