#baked dinner

[daily-deliciousness]

Honey roasted chicken

[lustingfood]

Miso pumpkin bread rolls (x)

[fatty-food]

cast iron garlic butter dinner rolls (via instagram)

[fattributes]

Pepperoni Pizza with Hot Honey, Ricotta, Olives, and Basil

[fullcravings]

Homemade Dinner Rolls

[ancientsstudies]

The Smell of Home is Often the Memory of Dinner Cooking.

[scoutingthetrooper]

french onion mushroom tart

[foodshowxyz]

Home baked calzone

Ingredients:

For the Dough:

500 grams of all-purpose flour, plus extra for dusting

1 teaspoon of salt

7 grams of instant yeast (1 sachet)

1 tablespoon of olive oil, plus extra for greasing

300 ml of warm water

For the Filling:

250 grams of ricotta cheese

100 grams of mozzarella cheese, shredded

50 grams of Parmesan cheese, grated

100 grams of cooked ham, diced

2 teaspoons of dried oregano

Salt and pepper to taste

Optional: other fillings like sautéed vegetables, cooked sausage, or pepperoni slices

For Brushing:

1 egg, beaten

A pinch of salt

Sesame or poppy seeds (optional)

For Serving:

Fresh basil or parsley, chopped

A handful of cherry tomatoes, halved

Instructions:

1. Prepare the Dough:

In a large mixing bowl, combine the flour and salt.

In a separate bowl, mix the yeast with warm water and let it sit for a few minutes.

Make a well in the center of the flour and pour in the olive oil and yeast mixture.

Gradually mix the flour into the wet ingredients until a dough begins to form.

Knead the dough on a floured surface for about 10 minutes, or until it's smooth and elastic.

Place the dough in a lightly oiled bowl, cover with a cloth, and let it rise in a warm place for about 1 hour or until it has doubled in size.

2. Prepare the Filling:

In a bowl, combine the ricotta, mozzarella, and Parmesan cheese.

Add the diced ham and oregano, then season with salt and pepper. Mix well.

3. Assemble the Calzones:

Once the dough has risen, punch it down and divide it into 4 equal pieces.

On a floured surface, roll out each piece into a circle about 20 cm in diameter.

Spread a portion of the filling on one half of each circle, leaving a margin around the edge for sealing.

Fold the dough over the filling to create a half-moon shape. Pinch and roll the edges together to seal.

Transfer the calzones to a baking sheet lined with parchment paper.

4. Prepare for Baking:

Preheat your oven to 220°C (428°F).

Brush the tops of the calzones with the beaten egg. Sprinkle with a pinch of salt and seeds if using.

With a sharp knife, make a few small slits on the top of each calzone to allow steam to escape.

5. Bake the Calzones:

Bake in the preheated oven for 15-20 minutes, or until they are golden brown and the filling is bubbly.

[toyastales]

Strawberry Crunch Cheesecake Tacos

[daily-deliciousness]

Baked crunchy maple dijon chicken

[lustingfood]

Sesame buns (x)

[fatty-food]

Rosemary honey butter dinner rolls (via Instagram)

[fattributes]

Crispy Chicken Tacos with Avocado Tomatillo Sauce

[saydesole]

Finding the JOY in cooking again

This morning I turned on my Solful Decade playlist and cooked some Cheese eggs, grits, French cinnamon toast, and turkey bacon.

Happy Sunday 🤎

[loftyangel]

rio__bakery

[forkfulofflavor]

Vegetarian Cheesy Mushroom Sliders Ingredients: For the Sliders: 4 tablespoons unsalted butter, divided 1 tablespoon olive oil 1 pound mixed mushrooms, sliced 1 large shallot, thinly sliced 2 cloves garlic, minced 2-3 sprigs thyme, about 1 teaspoon, chopped 1/2 teaspoon kosher salt 1 teaspoon tamari (or Worcestershire if not vegetarian) 1 cup Gruyère, grated 1 cup Fontina, grated 1 package savory slider rolls (12-count) For the Topping: 2 tablespoons unsalted butter, melted 3 tablespoons Parmigiano Reggiano 1/4 teaspoon garlic powder 1/4 teaspoon kosher salt Directions: Preheat the oven to 350°F (175°C). In a large skillet over medium heat, add olive oil and 2 tablespoons of butter. Add the mushrooms and cook, stirring occasionally, until golden brown, about 5 minutes. Add the remaining 2 tablespoons of butter, along with the shallots, garlic, and thyme. Sauté until the shallots are softened, about 3 minutes. Add the salt and tamari, cooking for an additional 3 minutes until well combined. Meanwhile, prepare the topping by melting the butter in a small bowl. Stir in the Parmigiano Reggiano, garlic powder, and kosher salt. Slice the slider rolls in half horizontally, placing the bottom half in a parchment-lined baking pan. Layer with half of the grated cheese, followed by the mushroom mixture, then the remaining cheese. Cover with the tops of the rolls. Brush the tops of the rolls with the melted butter topping. Bake for 12-15 minutes, until the rolls are golden and the cheese is melted. Slice into individual sliders and serve warm. Enjoy! Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes Kcal: 200 kcal per slider | Servings: 12 sliders These Vegetarian Cheesy Mushroom Sliders combine the earthy richness of sautéed mushrooms, creamy Gruyère and Fontina, and a warm, herb-butter topping for an irresistible bite-sized treat. The mushrooms are seasoned with thyme and tamari, adding depth and umami, while the melty cheese brings creamy, savory indulgence. These sliders are perfect for sharing, making them an ideal option for parties, game days, or cozy gatherings. The buttery, golden rolls hold everything together, enhanced by a savory topping of Parmigiano Reggiano, garlic powder, and melted butter. This delightful combination of flavors and textures makes these sliders a crowd-pleaser that everyone, vegetarian or not, will adore. Serve warm for the ultimate cheesy comfort experience!