Recipe: Buttery Garlic Knots with Marinara Dipping Sauce

BY: - 6 May '13 | Recipes

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I stopped at an Italian resturant one day and noticed this big bowl of what looked like buttered bread heaven. When I asked the owner what it was he said they were Garlic Knots, “it’s an Italian thing” he said. I was like I don’t care whose thing it is I gotta try it!! When I did let’s just say I couldn’t get enough. They served it with Marinara Sauce for dipping and I just couldn’t stop dipping and eating! They were warm and buttery and seasoned perfectly. I am talking lick your fingers good!! Do I have to tell you what came next? YES YES YES, I made my own Garlic Knots at home!!!! I decided to go with the Crescent Rounds because they were a little lighter than the pizza dough the resturant used. From there it was all about the butter and the seasoning!! Make this as a side bread for dinner or as an appetizer!!!! Try for yourself, but be very careful they are addictive (anyone who tries this holds She’s Got Flavor harmless of any addiction that may occur)!!!!

Flavor, Flavor and More Flavor – WOW

Buttery Garlic Knots with Marinara Dipping Sauce

INGREDIENTS:

1 can of Pillsbury Crescent Rounds
2 tbsp crushed garlic (at grocery store in jar or tube, if not use fresh garlic and crush yourself)
4 tbsp fresh chopped parsley
4 tbsp dried thyme
½ cup melted butter
Sea Salt (to taste)
Grated Parmigiano Reggiano Cheese

READY, SET GO:

  • Bake Pillsbury Crescent Rounds as directed (found by biscuits in store)
  • Add crushed garlic, fresh chopped parsley, dried thyme, to melted butter in a big bowl that has a lid and stir to incorporate
  • Add baked rolls hot out the oven to bowl with butter mixture, put lid on and shake/toss around so all rolls are fully coated
  • Take rolls out of bowl and place on baking sheet or flat surface
  • Sprinkle sea salt and cheese on rolls
  • SERVE WARM

YUMMY so YUMMY but let’s not stop here, let’s make the Marinara Sauce for dipping

Marinara Sauce for Dipping

INGREDIENTS:

1 can of crushed tomatoes (about 35 oz)
¼ cup of extra virgin olive oil
2-4 crushed garlic or fresh garlic mashed
3 leaves of freshly chopped basil
½ tsp of dried oregano
Sea salt and ground pepper to season
2 tbsp. granulated sugar

READY, SET GO:

  • Heat the extra virgin olive oil over a medium heat in a medium sized saucepan (that has a cover).
  • Add the garlic and heat gently until light brown.
  • Add crushed tomato to the garlic
  • Add the oregano, chopped basil, sea salt and ground pepper to the sauce and stir the ingredients to mix thoroughly.
  • Bring the sauce to a boil, stirring occasionally.
  • Once the sauce begins to boil, reduce the heat to low, cover and simmer gently for 25 – 30 minutes or until the sauce has thickened.
  • The sauce is now ready to serve on the side with your garlic knots
  • SERVE & ENJOY

Utokia ~
Sizzle Sizzle Baby

About the author

Utokia Langley wrote 46 articles on this blog.

Utokia Langley is the video cooking mean machine and blogger behind She's Got Flavor, a written and video blog created to Sass up your kitchen experience and assist you in creating flavorful dishes that will surely please! She,s Got Flavor is developing a seasoning line that will help intensify the flavor in your food and make life easier and less cluttered in the kitchen for you, stay tuned. Above all Utokia is a child of God, a wife, mother of two beautiful children who think Mom's videos and food are da bomb and a true friend to many.

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Recipe: Shrimp and Candied Bacon Salad with Lemon Honey Mustard Dressing

BY: - 23 May '13 | Recipes

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This beautiful salad was inspired by the restaurant chain Coal Fire.  Honey there is nothing like eating something that melts in your mouth at a restaurant and going home to replicate it so that you can enjoy it anytime your little heart desires!  BAM POW KABOOM, yep it was one of those moments!  If you are allergic or just do not like pecans, you can omit them, the salad is just as good.  I put them on my husband’s salad but omitted them on mine.  I am not sure if it’s the combination of the shrimp and candied bacon or the lemon honey mustard dressing that puts this salad over the flavor mountain but either way, I just had to share.  I hope you enjoy!!!!!!!

OH YEAH BABY!!!!! 

5 INGREDIENTS MADE A BEAUTIFUL SALAD COMPOSITION

Photo Credit: Utokia Langley

ABOUT TO BAKE UP SOME BROWN SUGAR AND MAPLE BACON LOVE

Photo Credit: Utokia Langley

GRILLIN UP SOME SHRIMP LOVE

Photo Credit: Utokia Langley

YA’LL KNOW I LIKE TO GET UP CLOSE AND PERSONAL – YUM!!

Photo Credit: Utokia Langley

SHRIMP & CANDIED BACON SALAD W/ LEMON HONEY MUSTARD DRESSING

SALAD INGREDIENTS (makes 2 salads):
2-4 cups chopped roman lettuce
20 cooked, deveined and peeled shrimp (10 per salad)
6-8 slices of thick pork bacon
¼ cup brown sugar (light or dark)
1 tbsp. maple syrup
¼ cup chopped raw pecans
1-2 tbsp. honey
½ cup halved grape tomatoes
1-2 tsp. sea salt
1 tsp. ground black pepper

LEMON HONEY MUSTARD DRESSING INGREDIENTS:
½ cup mayo (I use Hellmann’s)
¼ cup Dijon country style mustard
¼ cup honey
Juice of 1 lemon
2 tbsp. extra virgin olive oil

READY, SET GO:

  1. Set oven to 350 degrees
  2. Chop pork bacon into ¼ inch thick pieces and set aside
  3. In a large bowl mix (with your fingers) the brown sugar and maple syrup
  4. Add bacon to brown sugar mixture and toss until fully coated
  5. Place bacon on a foil lined baking pan and bake uncovered on 350 for 10-15 minutes (allow to sit 5 minutes after removing from the oven)
  6. Add chopped pecans to a foil lined baking pan and drizzle with honey, place in same 350 degree oven as bacon and bake for 1-2 minutes
  7. Clean shrimp, remove tails and season with sea salt and ground black pepper
  8. Add extra virgin olive oil to stove top grill (or outdoor grill lined with foil) and set heat to medium, add shrimp, grill shrimp 1-2 minutes on each side
  9. LET’S MAKE THE LEMON HONEY MUSTARD DRESSING
  10. Add the mayo, mustard, honey, lemon and extra virgin olive oil to a bowl and vigorously whisk until smooth
  11. TIME TO BUILD THE SALADS
  12. On your serving plates add lettuce, tomatoes, candied bacon, honey roasted pecans and shrimp – pour dressing in a small bowl and place on the side of each of your salads
  13. ENJOY ENJOY ENJOY!!

TIP: Double ingredients to make more

Utokia ~
Sizzle Sizzle Baby

 

About the author

Utokia Langley wrote 46 articles on this blog.

Utokia Langley is the video cooking mean machine and blogger behind She's Got Flavor, a written and video blog created to Sass up your kitchen experience and assist you in creating flavorful dishes that will surely please! She,s Got Flavor is developing a seasoning line that will help intensify the flavor in your food and make life easier and less cluttered in the kitchen for you, stay tuned. Above all Utokia is a child of God, a wife, mother of two beautiful children who think Mom's videos and food are da bomb and a true friend to many.

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