table is and better for being grace graced with some fresh bread. These dinner
rolls are tasty and allow your family and guests to help themselves.
Additionally, they make an excellent side dish for holiday meals.
Corn Bread Dinner Roll Ingredients
cups of milk
cup yellow cornmeal
tablespoon of instant yeast, dissolve in warm water
cup of canola oil
tablespoons of honey
teaspoon of salt (optional)
cups all-purpose flour
Corn Bread Dinner Roll Directions
In a saucepan over medium-high heat simmer the milk for 2 minutes.
Add the cornmeal and continue cooking and mixing until the mixture is thickened. Remove from heat and let it cool.
Once cooled add the mixture into a bowl, add the yeast, the canola oil, and the honey.
Mix well to combine everything.
Add the salt and 2 eggs. Mix again.
Little by little add the flour until a soft dough forms.
Knead the dough for 5 minutes.
Transfer the dough to a greased bowl and cover.
Reserve for about 3 hours so that the dough will double in size.
Make 12 little balls and place each roll on a baking sheet cover with parchment paper.
Place the rolls in a warm place ( a closed oven with the light on for example )let them rise again for about 1 hour.
Preheat the oven to 375 ˚F.
In a small bowl add 1 egg and mix with a fork.
Brush the top of the rolls with egg and sprinkle cornmeal.
This Mexican-style rice, fire recipe is one we typically
prepare on the weekends and use as a side dish in our weekday lunches. However,
we frequently use on the site for dinner as well. Find the recipe easy to fix
and because we are not terribly fond of tomatoes sauce or tomato paste we have
reduced the total amount of tomato paste you might see in some other recipes.
Mexican Style Riced Cauliflower Ingredients
2 pounds of rice cauliflower (fresh or frozen)
1 tablespoon chili powder
1 tablespoon sun-dried tomato paste or regular
1 teaspoon paprika
4 cloves garlic finely minced
1/2 teaspoon of cumin powder
½ teaspoon white pepper
2 tablespoons sesame seed oil or olive oil
1 cup diced carrots
½ cup diced onion
1 small chili pepper minced (optional)
1 14 ounce can of kidney beans (optional)
1 cup baby or petite peas (fresh or frozen)
¼ cup minced
Mexican Style Riced
first, gather all your ingredients
clean and dice your carrots onions and other
vegetables you may use
open drain and rinse your kidney beans and allow
them to drain as dry as possible
in a large nonstick pan add your oil and for
heat on medium setting
once hot but not smoking, add carrots and cook
for a couple of minutes and tell nearly tender
add onions and cook until translucent
add cauliflower and cook for two minutes and
Terrell thought throughout
add all other spices and ingredients except the
baby peas, kidney beans, and cilantro
heat for another couple of minutes during until
all ingredients are well combined. At
this point, the cooking cauliflower rice should have a reddish color.
Cook for two more minutes, add baby peas, kidney
beans, and cilantro stir thoroughly turn off the heat and remove from burner.
At this point, you may serve hot as a dinner
side or allow the cauliflower to cool off and stored in a refrigerator for use
at a later time.
I usually add a couple of teaspoons of sodium
free chicken bouillon, but this is a strictly optional item, and I don’t always
add the bouillon.
When working with frozen rice cauliflower, I
typically cook each pound separately for about three minutes each to the point
that they are not frozen any longer before beginning.
While adding the kidney beans is strictly optional,
it does bring up the protein level of the riced cauliflower some, and it adds character.
I frequently use frozen peas, but I do rinse
them in some cool water and allow them to dry, before adding them to the
Adding chili is purely optional; however, we
typically add some finely chopped poblano pepper, or half heat jalapeno, or my
wife’s favorite a small Sereno chili.