How To make Sun Dried Tomato Monkey Bread
Ingredients
2
each
bread, loaves, frozen, slightly defrosted, uncooked
3/4
cup
butter, melted
1
cup
parmesan cheese
1/2
cup
sun-dried tomatoes, marinated, drained, chopped
1/2
cup
chives, fresh, finely chopped
1/2
cup
mozzarella cheese, cut in small cubes
Directions:
Place the slightly defrosted bread on a lightly floured surface. Cut the loaves in half lengthwise; cut each half into 6 pieces. (Each loaf will yield 12 pieces.) Grease a large bundt pan. Dip each piece of bread first in melted butter; then in parmesan cheese. Layer the pieces of bread in the bundt pan. Sprinkle bread with sun-dried tomatoes, chives and cheese, making sure that none of the additional ingredients are exposed to the surface of the pan, as they will burn. Continue alternating the bread pieces, sprinkling each layer with sun-dried tomatoes, chives and mozzarella cheese, ending with a layer of bread pieces. Cover with a dry towel and let rise in a warm, draft free area for 1 hour, or until doubled in size.
Preheat oven to 375 degrees. Bake for 25-30 minutes, or until golden brown. Remove bread from pan immediately.
Makes 1 loaf.
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I was telling you a while ago that I made a bread with strong and slightly smoked flavors. It was this chorizo & olive bread that is absolutely delicious. I was nervous about the taste, considering both the chorizo and olive paste are kind of salty, but, surprisingly it was really well balanced. Enjoy!
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*recipe for a 14x30cm/5.5x12” baking tin
● Ingredients:
500g bread flour
10g fresh yeast
15g granulated sugar
15g salt
200g milk
150g lukewarm water
egg wash (2 eggs + 2 egg yolks)
200g chorizo
150g olive paste
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Super easy monkey bread recipe! Usually, monkey bread is sweet, but this one is savory! And it is DELICIOUS!!!
***The links below are affiliate links with Amazon. I will receive a small referral commission if you buy something on Amazon using the links below.
INGREDIENTS
3 jumbo Pillsbury Grand Biscuit Dough (Amazon:
1 ¼ cup of grated Locatelli Romano Cheese (Amazon:
½ cup Feta Cheese
½ cup Sundried Tomatoes - diced (Amazon:
½ cup Kalamata Olives - diced (Amazon:
⅔ cup of Olive Oil (extra virgin) (Amazon:
3 tablespoon Dried Oregano
1 teaspoon Granulated Garlic
½ teaspoon Red Pepper Flakes
Salt and Pepper to taste (Optional)
Instructions:
Preheat the oven to 350 degrees. Use cooking spray and coat a bundt pan. Set aside.
Cut each Grand's biscuit into quarters and roll each quarter into a ball. Set them aside on a cookie sheet, so they don't stick to one another.
Mix the grated Romano cheese, Feta cheese, sun-dried tomatoes (diced), kalamata olives, oregano, garlic, and red pepper flakes. Then add the oil slowly and stir it into the mix.
Add the Grands biscuit balls a few at a time until you add the entire amount into the bowl. Coat completely.
Layer the coated balls into the bundt pan.
Bake till golden brown or about 45 minutes. Let sit for 15 minutes before removing it from the mold. Note: if you have an issue with the center not being cooked, just put the slice back and return it to the bundt and bake an additional 10 minutes or more.
Serve warm or at room temperature with tomato sauce.
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Simple penne pasta tossed with juicy heirloom tomatoes, fresh mozzarella, garlic and basil. This delicious pasta dish is one of my favorites because it's so easy to put together; you'll have it ready in under 30 minutes! Serve it with refreshing Pure Leaf Iced Tea for a great meal! For this special episode of Tatyana's Everyday Food, I partnered with @PureLeafIcedTea; their iced tea is the perfect complement to this dish. [FULL RECIPE BELOW]
Tomato Basil Pasta
Yield: 2-4 Servings
Ingredients:
½ pound dry penne pasta
1 – 2 large, sweet heirloom tomatoes, diced
2 green onions, diced
Small bunch fresh basil leaves, chopped
1 small shallot/onion, diced
4 to 5 garlic cloves, minced
½ cup dry white wine
8 ounces fresh mozzarella
Salt and pepper, to taste
¼ cup olive oil
Balsamic vinegar
Process:
1. Prepare penne pasta in a large pot of salt water. Cook pasta to al dente, drain and keep warm.
2. Preheat a large sauté pan over medium-low heat. Add a drizzle of olive oil, shallot, and garlic. Sweat the aromatics until soft, but not browned.
3. Add white wine and reduce.
4. Add prepared pasta and stir to coat.
5. Season with salt and freshly ground black pepper.
6. Remove pan from heat and stir in mozzarella, tomatoes, basil and green onion; add the olive oil and vinegar.
7. Serve immediately while pasta is still warm and cheese is soft.
[TOTALLY OPTIONAL...]
TIP: I love pasta bakes and you can turn this meal into a pasta bake by layering all the same ingredients into a casserole dish with a little tomato sauce to keep the pasta moist. Top it all with some extra cheese and pop in the freezer for up to 6 mos. Bake off at 375F for 35-45 minutes for an easy, convenient and fresh meal always at the ready!
Printable recipe available here: