Tag Archive | Garlic Salt

Onion, Cheese, & Garlic Pull Apart Bread

So I made another food experimental attempt to take some Pull Apart Bread to this year’s Thanksgiving Dinner.  Based on a request for a repeat of a previous recipe used that of course I wasn’t able to locate…so further online searching ensued and I adapted the below recipe for my  current creation.

Image result for cook

image is from a bing.com image search

When beginning online searching I hoped to find or adapt a recipe allowing me to use some (presumably Sage flavored) pork sausage and biscuits we had on hand…however on closer examination I found it was Hot sausage so then revised the plan.  Also, I planned to use a 9 x 13 covered pan  instead of the usual bundt pan, to simplify cooking & serving.

Here’s my version of the adapted recipe…and after we eat it tomorrow I’ll update this posting with a “verdict” on this attempt’s success.

Onion, Cheese, & Garlic Pull Apart Bread

2 cans refrigerated biscuits

1 medium onion

1 1/3 sticks of butter

2 Tablespoons olive oil

1 teaspoon minced garlic

1/2 cup water

1/2 cup light colored wine

1 1/2 teaspoons dried thyme

garlic salt with parsley

1 1/2 cups of cheddar jack shredded cheese

  1. Dice Onions & cook in Olive Oil and 1/3 cup of Butter, adding Thyme and Garlic during cooking.  (Note:  I cooked them in my metal 9 x 13 pan on the stove top, but using the methods described in the original inspirational recipe may yield better results.)
  2. When onions are nicely browned add Water & Wine and simmer til all excess liquid is gone…add Stick of Butter to melt completely.  Remove from heat.
  3. Cut Biscuits into quarters and add half to the pan, stirring to coat with onions and butter.  Sprinkle with Garlic Salt and Cheese.  Repeat with remaining biscuits, etc.
  4. Cover pan and cook at 350-375 for 15-25 minutes (this will require watching to determine cooking time & temperature…and this particular time I will be at the mercy of the Hostess’s oven settings–I’ll attempt to elaborate results later.)
  5. Turn out onto a serving platter or serve from the original dish, as desired.

 

Image result for Cheesy Garlic Pull Apart Bread

image is from a bing.com image search

The website with the original recipe has multiple photos showing the steps in visual form and there are helpful comments from both the author and visitors to inspire creativity…Please consider checking out the original site below for details…

As with my previous recipe attempt there were multiple sites I considered in developing my own version, these being the main contenders:

https://www.pillsbury.com/recipes/grands-cheesy-herb-monkey-bread/3ef18467-86b1-498d-8e40-a3f1f0d6ee03

http://allrecipes.com/recipe/219639/garlic-and-herb-pull-apart-bread/

http://www.cooks.com/recipe/f727v8hu/easy-pull-apart-rolls.html

http://www.cooks.com/recipe/aq1at71s/pull-apart-bacon-bread.html

http://allrecipes.com/recipe/229347/sams-biscuit-garlic-monkey-bread/

https://www.pillsbury.com/recipes/garlic-parmesan-monkey-bread/196d51a9-e334-4631-b026-cdc860babf92

http://www.brit.co/pull-apart-bread/

The last site listed above has 30 different versions of Monkey Bread!

Here’s the original recipe inspiring this current offering:

Cheese and Onion Monkey Bread

Cheese and Onion Monkey Bread

Cheese and Onion Monkey Bread, serves 10
-2 large cans of biscuit dough

-1 Tbs of butter
-1 yellow onion, peeled and thinly sliced
-1 Tbs of fresh thyme

-2 cups sharp cheddar cheese, shredded

-1 cup butter

1) Preheat the oven to 350 degrees. Prepare an angel food cake pan with a removable bottom and set it on top of a rimmed sheet pan.

2) In a large pan, add 1 Tbs of butter and the thinly sliced onion. Sprinkle with salt and cook over medium heat until the onion slices begin to brown, about 5 minutes.

3) Add 2 cups of water and a few sprigs of fresh thyme andlet the onions simmer in the water, (which should have picked up the browned bits from the pan) until the onions are soft and juicy- about another 5 minutes. Set aside.

4) Cut each biscuit into quarters.

5) Meanwhile melt the 1 cup of butter in a small sauce pan.

6) Brush the inside of the pan lightly with the melted butter, then begin to add about 1/3 of the dough balls.

7) On top of the dough balls, sprinkle a third of the onions and cheese.

8) Repeat with remaining dough balls and onions and cheese. When everything is in the pan, pour the butter evenly over the entire pan.

9) Bake the monkey bread in the oven for about 45 minutes, and then remove from the oven and let it sit for another 10-15, or until cool enough to handle.

10) Turn out upside down onto a serving platter and pull apart to experience pure, buttery, cheesy heaven!

Update: Verdict

This dish was a hit based on feedback of several family members.  The taste was very good. The texture was a bit dense.

Baking Times, Temps, & Challenges
There were challenges with the baking process (which based on conditions at the hostess’ home meant starting at 350 and ending at 375 degrees).  Also, this dish was made the night before and “refrigerated” (as in left in my vehicle overnight with 30-ish outside temperatures).  We started the baking process with the concoction at this colder temperature, which wouldn’t be the case in likely typical preparation scenarios.  Also, I really don’t know how much time this was cooked for as I repeatedly set the timer for anywhere from 2-5 minutes, after an initial cooking time of 20-25 minutes, and kept checking on the bread.  It seemed to take quite a long time before it began to minimally “puff” up.  So, next time I would try cooking it at 375 initially (this was the temperature suggested on the biscuit packaging) and select an approximate baking time based on reviewing several similar recipes as a starting point.  Also, it would likely be better if the dish was near room temperature prior to baking.  I left the lid on the pan for at least the first half of the total cooking time, hoping this would aid in getting the temperature up sooner, but removed it later to facilitate the overall “browning” process.  Our final result was not nearly as “browned” as the inspirational recipe’s photo, by choice.
Liquid Issues
Regarding the liquid, if choosing to use liquid to plump up the onions & “de-glaze” the sauteing pan I would use less water and possibly more wine (and a wine that was less sweet than the fruity one I’d used).  I had almost no issues with cooking the onions in the same pan I was baking this dish in.  The only real challenge was in layering the dough evenly, since I wanted to ensure that each piece was coated with the butter and the onions were reasonably evenly distributed.
Fats & Pans

There were no issues with adding some Olive Oil to the cooking process, nor with the reduced butter.  There was sufficient butter for it to bubble up throughout the baking process (and the 9 x 13 pan allowed the butter to saturate virtually every piece of bread, which is likely different than had the bundt pan, suggested by the inspirational recipe, been used instead–though the bundt pan would have allowed a more “elegant” presentation than our more “practical” lidded pan–we used the lid, slightly offset, during the buffet food service to help the dish retain heat); it would even be feasible to reduce the butter even more without adversely affecting the quality of the dish.

 

Finally, I would definitely make this concoction again.  In fact none of this delectable bread was left over for another usage…we ended up finishing it off later that night, as it was nearly addictive, even using the microwave to reheat it many hours later.
image from a Bing.com image search for “Thanksgiving”

Crock Pot Pork & Apple Rice Creation

So, for the record, I don’t really enjoy cooking…but of course eating is a treat!  We had a decent amount of pork chops left from a warehouse store purchase and as my husband is out of town (he would normally grill these chops) I needed to come up with a reasonable cooking option (grilling is definitely Not my forte!)…an old family recipe came to mind but since I couldn’t locate my copy of this recipe it was time to pursue the hunt online.

Here are some of the recipes that were going to be possible jumping off points, though at this point they are all runners up since the main dish below was the eventual inspiration for this culinary creativity…so hopefully this will end up being a decent meal for us tonight!

note: there’s a brief “Beef Burgundy” bonus recipe in the comments below too…

Runner Up Recipes for future food foibles & reference:

https://www.reference.com/food/make-pork-chop-rice-casserole-slow-cooker-bc469997a8b596f0?qo=cdpArticles

http://southernfood.about.com/od/porkchops/r/bl40318x.htm

http://www.cooks.com/recipe/6x7ft4l0/pork-chop-apple-casserole.html

http://www.kraftrecipes.com/recipes/pork-chop-apple-casserole-50350.aspx

http://www.cooks.com/recipe/km8xl0x1/pork-chop-casserole.html

http://www.cooks.com/recipe/2p4p122t/pork-chop-rice-casserole.html

http://www.yummly.co/recipes?q=baked%20sausage%20with%20apples&&noUserSettings=true

Reading through the above recipes reminded me that cooking is really an inexact process (I have a science background and can be drawn to precision in some arenas).  Combining multiple recipes has enabled me to successfully create my own unique version of a dish with relatively decent success previously, like when I used about a half dozen recipes as reference to get to a lasagna dish that did not require the noodles to be precooked.  If I could have found my little recipe book, from before I was married, this little current adventure wouldn’t have happened, as I would have just adapted that original dish, so once again necessity has made this mother into an inventor!

Image result for necessity is the mother of invention

image from this site, found via a Bing.com image search:

http://www.quotespedia.info/

(I couldn’t get the full URL to paste without just showing the image…)

…but this is also pretty true of me too…

Image result for necessity is the mother of invention

I used the main recipe below as an inspiration then modified it as noted in the comments section of the website:

I found this recipe while searching the web for a recipe similar to one in our family known as “Sausage Apple Bake” (I believe).  This was a one dish oven prepared meal with Pork sausage rolled into balls, apples, carrots, and rice.  I was wanting to use some pork chops, apples, carrots, rice, and onions in a one dish meal that would be similar but couldn’t find any online recipes near to the one from my family.  

The recipe at this website seemed like a good inspiration for cooking creativity using what was available in my kitchen…and it had the added bonus of being a crock pot recipe which is desirable to me since the cooking time is flexible and allows us to have a (hopefully) great dinner without stressing out in the kitchen after a long day.

Here’s how I prepared my version (and since it’s currently cooking the results are pending).  Inspired by my grandma, who often creatively used various leavings in her kitchen to make amazing dishes (using things up is my speed, but there’s no claim here to being an amazing cook–that’s more my husband’s speed!) I added a couple of things randomly available to use them up:

I set the crock pot on high while I prepared items then when everything was in the pot dialed it back to low.

Coated the bottom of the crock pot with some Olive Oil

Layered 1/2 of diagonally sliced carrots (2 large ones used)

1/2 of a medium sliced onion

1/2 cup rice

3 pork chops covered with 1/2 of a dried French Onion Soup mix

another 1/2 cup rice

1 sliced cored apple

repeat pork chops & soup mix

another 1/2 cup rice

another sliced cored apple

repeat carrots & onion

2 pork chops (there were more in the package than expected)

about one Tablespoon of barbecue sauce smeared over the meat

garlic salt & pepper on the top meat layer only

some red wine…a generous half cup, about

about 3 cups of water 

…Since so many of the comments above complained about the rice texture I layered it in the pot to hopefully infuse the flavor throughout this grain but tried to short the liquid a bit attempting to avoid the mushiness of some others’ results.

Hopefully this will turn out to be a hit with the family!

image found via Bing.com image search…original site is at parade.com

By the way, on several occasions I have made a similar crock pot recipe to this original one, only as a form of “Beef Burgundy”.  For that one I usually start with a can or two of mushrooms (or fresh ones if available) using the liquid to replace some of the water.  The meat is some type of beef (or occasionally venison) roast that gets an entire packet of French Onion Soup Mix sprinkled on it.  Then a can of Cream of Mushroom Soup and a Soup Can of Burgundy or another red wine (I’ve made this recipe with chicken and white wine too) with a second soup can of liquid, starting with mushroom “juice” and completed with the wine.  Depending on what’s available in the house I may add fresh onions, garlic, and/or celery to the pot too and some pepper or other seasonings to taste.

This dinner is always a Huge Hit with the entire family and we usually serve it over mashed potatoes, though it also goes well over noodles or rice presumably.  The gravy is super flavorful and the meat falls off the bones to the degree that it rarely needs cutting.  It’s so easy to make and likely time & energy friendly when cooked in the crock pot rather than a conventional oven.

Thanks for posting this recipe…and for the chance to share feedback at your website!

For what it’s worth…I searched for an online image to approximate the new Pork & Apple Rice recipe creation but found nothing very close, but the Beef Burgundy picture above is fairly close to how our version can look–Delish!

UPDATE: VERDICT

Well this didn’t turn out nearly as well as I’d hoped, partially for cooking it too long waiting for family delayed so I’m not sure how much that extra time was a factor.

Like many of the commentators on the source recipe below, the rice texture was problematic for me…it was quite mushy…perhaps due to too much liquid, too much cooking time, or the general poor quality of crock pot rice (in my device?)…needs more data to tease this out.

There was too much grease within the entire mixture, so trimming off most of the excess fat and/or pre-browning the pork chops may have improved this.

The apples were nearly tasteless so really didn’t enhance the dish at all…not sure what variety of apple might have done better here.

The onions, which were cut in long thin slices needed to be completely separated by cutting off more of the base.

The seasoning was inadequate for this dish…likely because there was much more meat than in the original inspirational recipe below.  Since I have often over seasoned things previously (and a family member needs to reduce salt intake) I was erring on the side of caution.

The wine, which was a very noticeable scent during early cooking was nearly undetectable, so not sure how well it enhanced or detracted from this particular trial.

The meat, though not sufficiently seasoned, was of a fine texture and really did fall off of the bones.  This was the highlight of the whole conglomeration.

If I were to attempt anything even remotely similar again I would likely not cook the rice in the crock pot if I wanted anything like normal textured results.  Also it would be prudent to review further comments on similar recipes to see if guidance could be gleaned.

If I were to star my current attempt as is it would likely be a 2 1/2 stars…sub-par…

Slow Cooker Pork Chops And Rice  #50399

A creamy one-dish crock pot meal made with pork chops, rice, onion soup mix, and cream of mushroom soup.

photo of Pork Chops And Rice

ingredients

4 pork chops, or pork steaks
1 cup rice, uncooked
1 envelope onion soup mix
1 can (10.75 ounce size) cream of mushroom soup
2 cups water

directions

If desired, brown the pork chops in a skillet first. 

Add the rice to the crock pot. Sprinkle with 1/3 of the onion soup mix. Evenly place the pork chops over the top or the rice. Spoon the mushroom soup over the pork, then sprinkle the remaining onion soup mix over that. Pour the water over the top. 

Cover, cook on low for 8-10 hours or until done. 

Optional: add one can of sliced mushrooms (drained) on top of the chops.



added by

sheliahryan

nutrition

508 calories21 grams fat48 grams carbohydrates29 grams protein per serving.
from this website: