So, maybe you don’t want to know this recipe. It’s a guaranteed way to pack on a few pounds. These breadsticks are so delicious and taste almost exactly like the Olive Garden one’s you know so well. They’re also relatively simple. I’ve told myself I can only make them again when someone comes over to help me eat them. Anyone up for a visit?
1 teaspoon salt (Note – I thought this was too much. Next time I’ll do half the salt)
In a large bowl, dissolve sugar and yeast in warm water and allow to sit for 10 minutes, covered. Mixture should be frothy.
In separate bowl, combine flour and salt. Add to yeast mixture. Add melted butter. Mix with paddle attachment of stand mixer or wooden spoon until fully combined.
Knead dough for a few minutes just until dough is smooth. Do not overknead!
Grease a cookie sheet. Pull off pieces of dough and roll out into strips. Cover the dough and let sit in a warm place for 45 minutes to an hour. (I like to heat my oven to 150, then turn it off…nice and warm for bread to rise in – they should double in size)
Preheat your oven to 400 degrees and once heated, pop in the bread sticks.
Combine melted butter (or 1/2 cup margarine), garlic powder and salt.
After bread sticks have cooked for 6 or 7 minutes, brush the bread sticks with half the butter mixture. Then continue to bake. Bake for 5-8 more minutes.
Immediately upon removal from the oven brush the other half of the butter on the sticks (Also delicious with parmesan sprinkled on them). Allow to cool for a few minutes before eating.
Really! Brussel sprouts get such a bad wrap! They somehow became a part of the terrible green vegetable lore that broccoli and spinach get lumped into when you’re 7 years old. But when done right, brussel sprouts can even be a snack food. I’m not being sarcastic.
First off…what the heck? This is how brussel sprouts grow? It looks like something out of an alien movie. I kept expecting these things to hatch.
Preheat the oven to 400 degrees. After getting past the weird look, massive size and hefty weight, cut off each of the corpuscles sprouts. Chop off the stem and peel the top couple leaves.
You’ll need about 1 1/2 pounds worth.
Toss with 3 tablespoons of olive oil, 3/4 teaspoons of salt and 1/2 teaspoon of black pepper. I even added a touch of shredded parmesan.
Spread out on a baking sheet, and bake for about 30 to 35 minutes. Every 10 minutes or so, take the pan out and shake it, letting the embryos sprouts roll around to cook evenly. Serve immediately afterwards (though I found they tasted sweeter after they cooled). I wish I would have cut the larger ones in half, to get more roasted flavor per brussel sprout. But these are stinking delicious. They have a crispy, salty exterior. You can add more salt/garlic salt after all is said and done if you’d like. We ate almost all of these while the main dish baked.
One of the egg pods sprouts had rolled onto the floor while I was chopping and peeling. I watched it roll away and thought, “eh.” I just left it there. A few minutes later I turned around to grab it and it was gone. What?? Then I spotted a bunch of little brussel bits on Gideon’s bed. So I googled it. Turns out vegetables in the cabbage family are really good for your pups. So I gave Gideon another one. He ate it up in a few minutes.
So here’s to giving brussel sprouts a good name. And sorry Krueger family, I’ll be bringing some for Thanksgiving.