Rosemary Herb Butter Rolls - Semi-Homemade

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Sometimes the easiest things to make are the biggest hits at the dinner party. This is the second year in a row that I’ve served these rolls at our family’s Christmas dinner and they disappear quickly! The best part though is that they require very little effort. I’d love to know if you make them! Send me a photo, a message, leave a comment here or connect with me on instagram @tammiweed. Happy New Year all!

Level of Difficulty: Incredibly Easy (5 steps 1. Buy frozen rolls, butter and rosemary 2. Thaw rolls 3. Bake rolls 4. Butter rolls 5. Sprinkle rosemary )

Prep Time: 5 mins of actually work for you but the rolls need 3-5 hours to thaw at room temperature.

Cook Time: 10-15 minutes for rolls to bake. Please note that cooking times vary by ovens.

Note: Keep a close watch on the rolls and take them out when they are lightly golden.

What you’ll need:

Step 1: Buy Rhodes Yeast Dinner Rolls. If you’re in Nashville, you can likely find these at Kroger, Target or Walmart. If you’re on the West Coast, Ralph’s or Target and on the East Coast, Wegman’s, Walmart or any Tops Friendly Market.

Note: Check the store locator before you go for specific locations: Click here. In the event you cannot find Rhodes Dinner rolls, you can also use this method with any frozen thaw and bake rolls or even a loaf of bread dough!

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Rhodes Dinner Rolls (regular method but refrigerator method is great too)

Step 2: Spray pan with cooking spray. Place frozen rolls on pan, and cover with plastic wrap sprayed with cooking spray to keep it from sticking to rolls while rising. Let rise 3 to 5 hours, until rolls double in size. Actual time depends on temperature of your kitchen.

Step 2a: In the 4th hour, I go rogue on Rhodes directions and remove the plastic wrap. Your rolls will be delectable.

Step 3: Preheat oven to 350 degrees F. Bake 12-20 minutes, until lightly golden brown. Remove rolls from pan at once and place on wire rack to cool.

Step 4: In a small glass bowl, melt butter in microwave or in stove. You can melt the butter or soften, both work. Brush your butter onto the rolls or spoon over.

Step 5: Sprinkle chopped rosemary and/or thyme or your preferred FRESH herb over the rolls.

Serve warm and enjoy. They’ll go quickly!

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Roasted Vegetable Canapés - Easy and Crowd-Pleasing!

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Roasted Vegetable Canapés

Looking for a new appetizer this holiday season that is both easy to make and guests will rave about? Roasted vegetable canapés have become one of my signature appetizers and I promise you, they are a hit every single time! Filled with Boursin cheese and topped with roasted veggies, these canapés literally make the perfect bite! Any guest will be impressed and will be back for more!

Level of Difficulty: Easy (Three components 1. Pre-made shells 2. Diced veggies 3. Boursin)

Prep Time: Less than 20 minutes (dicing raw veggies and assembly once veggies are roasted)

Cook Time: 15-20 minutes for veggies to roast and 10 minutes to cook canapés. Please note that cooking times vary by ovens.

Pro: Everyone including your vegetarian friends will love!

Note: If you’re unfamiliar with Boursin, it’s a soft, creamy cheese with garlic and herbs. So good! Also, don’t worry if you’re missing a vegetable or even two, use what you have!

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Ingredients:

Athens Phyllo Shells (found in the frozen section of your local grocer)

Boursin Cheese (garlic & fine herb)

Diced Pimentos (jarred)

Fresh Veg: 1 small Purple Onion, 1 medium Zucchini, 1 medium Squash, 1 small Eggplant

Fresh Chives or Basil (optional garnish)

Salt, Pepper and Garlic Salt

Extra-virgin Olive Oil

Bring Boursin to room temperature.

Preheat oven to 400 degrees F.

Dice onion, eggplant, zucchini and squash.

Combine in a large roasting pan or baking sheet.

Drizzle with olive oil, and toss to coat; season with salt, pepper and a little garlic salt.

Roast vegetables in oven until tender and golden brown, about 20 minutes.

Remove from the oven.

Add diced pimentos (also known as roasted red peppers) to the veg mix and set aside.

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Prep

I promise, this is worth the prep and assembly. Literally, the perfect bite!

Place phyllo cups on a baking sheet.

Spoon 1 teaspoon (roughly) of Boursin cheese into each cup.

Top with a generous spoonful of roasted vegetables.

Place in preheated oven (400 degrees F), and cook until shells are light golden brown, about 8 to 10 minutes.

Garnish with fresh basil or chive.

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Serve

Warm or at room temperature and wait for the rave reviews!

If you see this post and are inspired to make these little bites of bliss, I would love to know!

Leave a comment here or reach out to me on Instagram @tammiweed.

Happy Hosting Friends!

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Easy and Impressive Roasted Chicken and Potatoes

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I make this chicken often. It’s my go-to dinner for a well-balanced meal that requires little effort, is always satisfying and will impress any guest!

Level of Difficulty: Easy

Prep Time: Less than 10 minutes

Cook Time: 40 minutes but please note that cooking times vary by ovens and if you use boneless chicken breasts, the chicken will cook in less time.

Ingredients:

  • Chicken Breast (bone-in chicken is more flavorful but boneless takes less time to cook).

  • Baby Potatoes - 2 pounds

  • Fresh Lemon

  • Alessi Dipping Spices

  • Garlic Salt, Sea Salt and Ground Pepper

  • Fresh Parsley (optional)

Preheat oven to 400 degrees.

Pro Tip: To save myself from having to clean pans, I cover a baking sheet in foil or use disposable pans.

Directions:

  • Coat potatoes with olive oil. Season with Alessi Dipping Spices, sea salt and freshly ground pepper.

  • In a separate foil covered pan, place chicken and coat with olive oil. Season both sides with garlic salt, sea salt and freshly ground pepper.

  • Squeeze lemon over chicken. Adding chopped garlic and fresh parsley is optional.

  • Place both pans in pre-heated oven and cook for 40 minutes or per your oven’s cooking speed. Cooking times vary so be sure to check on it when you start to smell the garlic. If the chicken and potatoes are golden brown, remove from the oven and let the chicken rest for 5-10 minutes. NOTE: If you’re using boneless chicken, the potatoes will need more time to cook. If you’re using bone-in chicken, the potatoes and chicken should be done simultaneously.

  • Plate potatoes and pour half of the juice from the chicken over the potatoes.

  • Slice chicken and lay over potatoes.

  • Spoon remaining juice over chicken.

Hope you enjoy. Let me know if you have any questions!