Easy Parmesan Knots
2013-09-12 20:02:29
Ingredients
- 1 tube (12 ounces) refrigerated buttermilk biscuits ( I used Pillsbury Golden Layers Refrigerated Buttermilk Biscuits)
- 1/4 cup canola oil
- 3 tablespoons grated Parmesan cheese (I did use the green can stuff)
- 1/2 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley flakes
- Roll each biscuit into a 12-in. rope and tie into a knot; tuck ends under. Place 2 in. apart on a greased baking sheet. Bake at 400° for 8-10 minutes or until golden brown.
- In a large bowl, combine the remaining ingredients; brush the warm knots with the mixture. Yield:10 knots.
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Sauteed Squash and Zucchini
2013-09-12 20:05:12
Ingredients
- 1 large organic summer squash, or 2-3 small
- 1 large organic zucchini, or 2-3 small
- 1-2 cups organic cherry tomatoes
- EVOO
- Garlic Powder to taste
- Pink Salt to taste
Instructions
- Slice your zucchini & squash, and halve your tomatoes.
- Add 2-3 tsp. EVOO to a skillet and turn heat to medium.
- Add zucchini and squash and saute low and slow for 8-10 minutes.
- Add tomatoes and season with garlic powder and Pink Salt.
- Saute for a few more minutes. Be careful not to saute too long, otherwise the tomatoes will get mushy.
- Take off heat and adjust seasoning.
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