American Parker House Rolls#BreadBakers

This Parker House Rolls are soft, buttery, fluffy and delicious. They are so light and easy to make and can be easily made ahead of time. The recipe for Parker House Rolls first started appearing in cookbooks in the 1880s.

For Bread Bakers this month our theme is American Breads, decided to try these rolls, there is no difference in preparing the dough - just as we make any other dinner rolls, only difference is in the shaping method.

These dinner rolls are made by flattening the center of a ball of dough with a rolling pin or skewer, then folding the dough in half and the folding of dough on itself while shaping the rolls.

The top of the dough is brushed with butter which gives a nice rich and buttery flavor to the parker house rolls. My tip - I have made these roll small, would suggest that they should be made a little bigger. These a really good to make sandwiches too.

Ingredients
350 Grams All Purpose Flour
135 Ml Milk
1½ Teaspoon Instant Yeast
35 Grams Sugar
¾ Teaspoon Pink Himalayan Salt
50 Grams Butter
1 Large Egg
Method
In to a bowl add in the lukewarm milk, yeast, sugar, salt and egg. Combine them together. Then add in the butter (preferably softened, at room temperature which is easy to blend).Now add the flour into this and combine everything together.

Now transfer the dough on to a clean work surface and we need to knead the dough until it forms a smooth and elastic dough.
Keep the well kneaded dough on the counter and cover it with a bowl. Let the dough sit and relax for 30 minutes. 

After 30 minutes this dough doubled in size.

After 30 minutes of resting the dough, place it on a lightly floured work surface. Roll the dough using a rolling pin into an approximate square shape of 11 inches x 11 inches x ½ inch thick. So that the sheet has a thickness of ½ inch.

Brush the top of dough with softened butter or melted butter.
Divide it into equal pieces. The more similar they are in size, the more even they will get baked).

Now take a toothpick and make a light indent in the center.

Fold the dough on to itself, to ¾ of the length as shown above.

Place the rolls on the prepared baking tray (greased or lined with parchment paper) with the smooth surface on top. This will prevent the rolls from unfolding while they proof and bake.

Cover the dinner rolls with a plastic film and let them rise until they puff up really well. 

Bake the dinner rolls at 180°C with both elements on for 15-18 minutes. The baking duration may vary according to the size of the rolls. Bigger rolls will take longer and smaller rolls will get baked in less time.Brush them with butter as soon as they are out of the oven.

Enjoy the softest fluffiest, buttery Parker House Rolls! 

Labels: American, Dinner Rolls, Egg, Breads,Bread Bakers, International Cuisine

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.
For Bread Bakers this month we sharing "American Bread Recipes"

• All American Batter Bread with Discard from A Messy Kitchen
• American Parker House Rolls from Sneha's Recipe
• Mount Vernon Breakfast Gems from Food Lust People Love
• Spoon Rolls from Karen's Kitchen Stories

Mini Oat Pancakes With Guacamole Topping#SundayFunday

Gluten Free, Sugar Free & Low Carb pancakes are very tasty and healthy and make a delicious breakfast! A healthy breakfast ready in 15 minutes!

Ingredients 

80 Grams Oatmeal - I used quick cooking oats 

2 Eggs
Olive Oil/ Desi Ghee Or Butter - as required
¼ Teaspoon Salt
For The Guacamole Topping
1 Avocado Salt & Black pepper to taste 

Juice Of One Lime
5 Cherry Tomatoes - finely chopped
1 Scallion/ Spring Onion - finely chopped
Method

In bowl add the oats, salt, eggs and mix well. Grease a nonstick pan with little oil or ghee and make small mini pancakes. 

Let them cook till golden on both sides. 

Flipping after each side is golden. Fry on both sides until done.

For The Guacamole Topping 

Remove the stone and cut the avocado. Scoop out the flesh of the avocado with a tablespoon. add the salt, pepper and lemon juice mix well mashing it. then add the chopped cherry tomatoes and spring onion and mix well. 

Spread the filling on each pancake and enjoy these for breakfast or a quick dinner. Enjoy your meal!
Labels: Pancake, Oats, Gluten free, Sugar Free, Guacamole, Avocado, Scallions, Cherry Tomatoes, Healthy, Breakfast, Healthy Dinners, American, International Cuisine

For Sunday Funday we are celebrating National Oatmeal Month, check here to see other recipes.

• Sizzling Tastebuds: Almond meal Muffins with Oats and Honey 
• Sid's Sea Palm Cooking: Cranachan Trifle 
• Food Lust People Love: Goetta - Cincinnati Breakfast Sausage 
• Palatable Pastime: High Protein Scottish Porridge Oats 
• Karen's Kitchen Stories: Maple Pecan Oatmeal Scones 
• Sneha's Recipe: Mini Oat Pancakes With Guacamole Topping 
• A Day in the Life on the Farm: Mud Cookies 
• Mayuri's Jikoni: Oatmeal Banana Quick Bread 
• A Messy Kitchen: Oatmeal Honey Date Loaf 
• Amy's Cooking Adventures: Orange Cranberry Baked Oatmeal 

Keto Vegetarian Eggplant Rollatini

This Eggplant Rollatini recipe is a twist on a traditional Eggplant Parmesan and this is a vegetarian version. “Rollatini” is an Americanized version of the Italian word “involtini,” which describes small bundles of food made by rolling thin slices of meat or produce around a filling. 

Here I, have pan fried eggplant slices instead of deep frying. For the sauce have used my Keto Homemade Roasted Tomato Sauce. While this was baking in the oven great aroma of all deliciousness filled my kitchen. Try this and you will love it. This recipe works great as a vegetarian side for potluck & parties.

Serves - 4
Ingredients
2 Large Eggplants/Brinjals
1 Tablespoon Olive Oil
½ Cup Keto Roasted Tomato Sauce
1 Medium Red Onion
2 Clove Garlic - Minced
2 Tablespoons Coriander or Basil Leaves - chopped
Salt & Red Pepper Flakes - to taste
½ Cup Homemade Basil Pesto 
½ Cup Greek Yogurt / Hung Curd
100 Grams Feta Cheese
1/3 Cup Pizza Cheese
1 Tablespoon Chopped Coriander / Basil Leaves - for garnish
Method
For The Sauce

Heat olive oil in a pan. Saute chopped onion, minced garlic until translucent. Add roasted tomato sauce, salt, red pepper flakes and cook until the sauce thickens.
Prepare The Eggplants

Trim off the ends of the eggplants. Slice them lengthwise into ¼ inch slices. Salt the eggplant slices generously and place them in a colander. Set aside for 20 minutes to draw moisture out of the eggplant.
Then rinse off the slices in water and pat them dry using paper towels.

Brush the slices with olive oil on both sides. Heat a griddle and roast the eggplants for about 5 minutes per side until browned. 

Set aside and allow to cool.
For The Stuffing
In a bowl, combine thick basil pesto, Greek yogurt and feta cheese. Mix well and season to taste.

Place the pesto mixture on the broader side of an eggplant slice (about a teaspoon of the filling), gently roll it away from you and place it in the baking try with seam side facing down.

Continue with the remaining eggplant slices.
Preheat oven to 180°C.
To Assemble

Spread the sauce on the bottom of a baking dish. 

Arrange all the rolled eggplants.

Again spread a layer of tomato sauce.

Sprinkle with pizza cheese on top and basil leaves. Cover with foil, and bake for 20 minutes. Remove foil and bake another 10 minutes or until the sauce is bubbly and cheese is golden brown. 

Remove from the oven.

Garnish with chopped cilantro and serve.
The combination of flavors and textures is fantastic. The filling offers a bright, creamy contrast to the silky eggplant, and the pesto adds delicious taste.  Enjoy! 
My Notes
Instead of greek yogurt you can use extra-firm tofu or paneer/cottage cheese.

Labels: Eggplant, Brinjal, Vegetarian, Cheese, Keto, Low Carb, Baked, Feta Cheese, Pesto Sauce, Side Dish, American, International Cuisine

Welcome to Holiday Side Dish Week 2025. See below for different side dish recipes to help you plan your holiday meals. Friday Holiday Side Dish Recipes

 

• Homemade Green Bean Casserole by Hezzi-D's Recipe Box
• Baked Pumpkin Rice Casserole by A Day in the Life on the Farm
• Sweet Potato and Leek Gratin by Karen's Kitchen Stories
• Smashed Sweet Potatoes and Apples by Jolene's Recipe Journal
• Keto Vegetarian Eggplant Rollatini by Sneha's Recipe
• Pear Compote by Art of Natural Living
• Creamy Baked Orzo by A Kitchen Hoor's Adventures
• Cheese Stuffed Garlic Rolls by Magical Ingredients

Leftover Chocolate Cake Shake#SundayFunday

When you live in a two-person household, you always end with leftovers. Had Leftover Mocha Cake and Eggless Vanilla Ice Cream (which I often make) in the freezer. So here is the invention of a cake cum shake.

An American food/dessert, Chocolate Cake Shake. Today, am sharing my easy way to make this. This shake has  taste of both cake and milk  shake, is blends so well that you will love it.  This is perfect for summer a drink that will keep you cool in the scorching summer heat. 

Since I had just a big slice of cake could make only one serving, the next day he asked to make it again.. smiled and replied no cake so no shake.

If you want you can garnish this with a scoop of ice cream or frost it with whipped cream.. makes it an extra treat. 

Ingredients  

2 Scoops Vanilla Ice Cream
1/3 Cup  Milk
1 Big Slice Leftover Cake
Method

First, combine the ice cream and milk in a blender.Next, add the chocolate cake. Blend until smooth.

Pour into a glass. If you like, garnish with a small scoop of vanilla ice cream or whipped cream. No extra calories so minus the garnish.

Enjoy!!

Labels :  American, Dessert, Mid-day treat, Leftover series, Cake. Milk Shake, Vanilla,  Ice Cream, Sunday Funday

Sunday FunDay  - Leftover Valentine Day Candy 

• A Sweet-Cuterie Platter + Cupid's Blend Cookies from Culinary Cam
• Cinnamon Heart Imperial Liqueur from Food Lust People Love
• Double Chocolate Caramel Stuffed Cookies from Amy's Cooking Adventures
• Leftover Chocolate Cake Shake from Sneha's Recipe
• Peppermint Patty Brownie Bites from Karen's Kitchen Stories
• VORP from A Day in the Life on the Farm

Super Delicious Keto Salad#SundayFunday

This is a sugar-free, sweet and tangy salad  and is favorite of ours. Since this salad & dressing contains a hard boiled egg, I would recommend using it up within 3 -4 days.

Ingredients 
2 Medium Tomatoes
1 Avocado - diced
1 Cucumber - diced
2 Boiled Egg - chopped
2 Tablespoons Coriander Leaves - chopped
1 Cup Lettuce Leaves - shredded - optional
3 Tablespoons Black & Green Olives - sliced
1 Green Chilly  - chopped
3 Tablespoons Keto Thousand Island Dressing
Method

Just mix all the salad ingredients together, drizzle the Keto Thousand Island Dressing . give a good mix. 

Serve & Enjoy!!

Labels: American, Egg, Keto, Avocado, Olives, Tomato, Salad, Homemade, International Cuisine, Sunday Funday

BBQ Chicken Ranch Salad from A Day in the Life on the Farm
Caprese Prosciutto Salad from Food Lust People Love
Mexican Street Corn Salad from Karen's Kitchen Stories
Roasted Beet & Blackberry Salad from Amy’s Cooking Adventures
Roasted Beet Salad with Horseradish Dressing from Palatable Pastime
Strawberry & Green Bean Salad from Mayuri's Jikoni
Super Delicious Keto Salad from Sneha's Recipe
Yam Nuea Yang (Spicy Thai Beef Salad) from Culinary Cam 

Cheesy Chicken Nachos With Doritos#SundayFunday

These Doritos are with melted gouda cheese, homemade refried beans, spicy  chicken mince  in taco seasoning and a sprinkling of coriander, they are fantastic.  Whatever you would normally use on your nachos just use on the Doritos. Pop the tray into the oven at 180°C for 5-7 minutes or until the cheese has  just melted. That’s it, easy, peasy and delicious snack or appetizer to serve for a party.

Ingredients

Doritos
Chicken Mince
Homemade Taco Seasoning
Shredded Cheddar Cheese or Gouda
Homemade Refried Beans
Sliced Onion
Chopped Scallions Greens
For The Chicken Mince With Taco Seasonings
½ Kg Chicken Mince
2 Tablespoons Chopped Onions
1 Tablespoon Taco Seasoning

Method
For The Chicken Mince With Taco Seasonings

In a large sauté pan, cook the chicken mince, breaking it up, for about 4 -5 minutes. Add onions, homemade taco seasoning sauté until the onion is translucent. Set aside.
Place a layer of Doritos on the serving dish. Top with homemade refried beans. Then the shredded cheese (I used Gouda cheese).

Bake at 180°C for 5-7 minutes or until cheese is melted
Don’t bake the Doritos nachos too long or they’ll start to get a little crispy on top. 

Garnish them with sliced onions & chopped scallion greens.
These tasted so very, very good! My friends enjoyed these. You will definitely want to make these nachos with Doritos the next time you have a party or a get together. They make a wonderful snack, party dish, appetizer or even a casual dinner.

Labels: Baked, Doritos, Nachos, Chicken Mince, Party pleasers ,Refried Beans, Cheese, Mexican, Homemade, American

National Corn Chip Day for #SundayFunday 

• Cheesy Chicken Nachos With Doritos by Sneha’s Recipe
• Chilaquiles by Palatable Pastime
• Chili Frito Pie by A Day in the Life on the Farm
• Elotes Dip by Culinary Cam
• Frito Pie by Amy’s Cooking Adventures
• Nuts and Bolts Chex Mix by Karen’s Kitchen Stories