Garlic Parmesan Monkey Buns

Garlic Parmesan Monkey Buns

Garlic Parmesan Monkey Buns

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Today’s Garlic Parmesan Monkey Buns are so good served warm and fresh with flecks of garlic and Parmesan cheese. They’re a little crispy around the bottom and each bite is buttery and delicious. That is why this is a small-batch recipe. Simply put, they are best enjoyed the day they are made, warm and fresh from the oven, and you don’t always need a dozen of them for one meal.

They are easy to mix by hand with no special equipment required. Six is the perfect number for a small family enjoying a bowl of soup, stew or chili. I like to say they are meal-specific and made to tear apart and dunk into a luscious tomato sauce or hearty stew rather than sliced and piled with lunch meat.

These Garlic Parmesan Monkey Buns do take a few hours, so plan accordingly. I like to initially mix a wet dough and allow it to rest to hydrate most of the flour. This will help with the first stages of kneading because the moisture has been absorbed by the flour. From here, the flour you knead into the dough can be readily absorbed.

The final dough should be tacky but not sticking to your fingers. The exact amount of flour will depend on your environment and measuring of the ingredients. Once the initial cup of flour has been kneaded into the dough, add flour by the teaspoon if needed until the dough is soft and a little tacky to the touch.

Author:  Compelled to Cook

 

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Garlic Parmesan Monkey Buns

Total Time 3 hours
Servings 6 Buns

Ingredients

.

    Buns

    • 1/2 cup 2% milk
    • 1 tsp granulated sugar
    • 1 1/2 tsp active dry yeast
    • 1 cup bread flour
    • 1/2 tsp kosher salt
    • 1/4 tsp garlic powder
    • 2 tbsp unsalted butter, melted

    Garlic Butter

    • 2 cloves garlic
    • 2 tbsp fresh parsley
    • 1/4 tsp kosher salt
    • 1/3 cup freshly grated Parmesan Cheese
    • 1/4 cup unsalted butter, melted

    Instructions

    • Warm the milk to 90 – 110°F.  Stir in the sugar and yeast and allow to bloom for 10 minutes.
    • To the milk add ¾ cup of the bread flour, melted butter,  salt, and garlic powder.  Stir to combine into a wet dough.  Cover and allow to hydrate for 15-20 minutes.
    • Spread the remaining ¼ cup of flour onto your work surface.  Scoop the dough onto the flour and sprinkle the top with flour as you start to knead.  Knead the dough, absorbing the flour gradually as you go until all the flour has been absorbed.  Knead for a total of 8-10 minutes until the dough is smooth and tacky to the touch.  If you require more flour, add it to your work surface a teaspoon at a time.
    • Place the dough in a lightly oiled bowl and turn to coat.  Cover and allow to proof until doubled in size, about 45-60 minutes depending on your environment.
    • Meanwhile, chop two cloves of garlic.  Add the parsley leaves to the garlic and finely mince together.  Set aside in a large bowl.
    • Once the dough has risen, scoop it out onto your work surface and knead gently two or three times to remove the air.  Divide dough evenly into six portions.
    • To the garlic and parsley add ¼ cup of butter that has been melted along with the Parmesan cheese. Stir to combine.
    • Cut each dough portion into 6 equal pieces and add to the butter.  Toss gently to combine.
    • Using a non-stick muffin tin, place 6 dough pieces into each tin cup, nestling them gently as you go.  Top each with any remaining butter mixture.
    • Cover lightly with plastic wrap and allow to rise until puffy, about 30-40 minutes.
       
    • Bake in a pre-heated 350°F oven for 20 minutes until golden.
    • Remove from the oven and allow to cool in the pan for 5 minutes. Remove to a serving dish or cooling rack.

    Leftover Turkey Dinner Strata

    Leftover Turkey Dinner Strata

    A piece of baked Leftover Turkey Dinner Strata served with gravy and cranberry sauce.

    Leftover Turkey Dinner Strata

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    It’s time to re-think your turkey dinner leftovers and pass over the usual soup and pasta recipes for this spectacular Leftover Turkey Dinner Strata. It doesn’t just gobble up your leftover turkey, but also dressing, gravy and cranberry sauce. It’s quick and easy to put together because everything is already cooked. So a little chopping and assembly are all you need to do. Like most Stratas, this one can be made up to a day ahead and baked at your convenience the next day. It makes a great brunch, lunch or dinner dish, and it makes a 9×13 pan to feed your hungry family and guests. This Strata gets a huge thumbs up for practicality and tastiness.

    Bread, turkey and dressing tossing together in a large bowl in preparation for Leftover Turkey Dinner Strata.
    Leftover Turkey Dinner Strata assembled and ready to bake in a white casserole dish.

    Chunks of bread, cubed turkey, and herby dressing get speckled with cranberry sauce and soaked in an eggy bath for a great twist on leftovers. I like to serve it with leftover gravy and additional cranberry sauce on the side. It’s a great casserole to feed a crowd and rewarms nicely in the microwave the next day, however, it is recommended to eat within two days of baking. So go ahead and cook that big ol’ bird and cook up a litre of cranberry sauce because this yummy Strata has your back and won’t let your money or efforts go to waste.

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    Leftover Turkey Dinner Strata

    Course Main Course
    Keyword bread, casserole, Christmas leftovers, dairy, eggs, leftover turkey, leftovers, make ahead, poultry casserole, poultry recipe, strata, turkey, turkey casserole
    Cook Time 1 hour
    Servings 8 people

    Ingredients

    • 1 medium white onion, diced
    • 1 tbsp oil
    • 12 ounces crustless white country style/sourdough bread, cubed
    • 3 cups leftover dressing/stuffing, crumbled
    • 3 cups leftover turkey, large dice
    • 8 ounces Gruyere cheese, grated, divided about 2 cups lightly packed
    • 3 cups 2% milk
    • 12 large eggs
    • 1 tsp dried parsley
    • 1 tsp poultry seasoning
    • 1 tsp kosher salt
    • 1/2 tsp pepper
    • 1/2 tsp onion powder
    • 1/4 tsp celery salt
    • 1 cup leftover cranberry sauce

    Instructions

    • Add oil to a medium skillet and heat to medium. Add diced onion and cook, stirring often until soft 5-7 minutes. Set aside.
    • In a large bowl toss together bread, dressing, turkey, cooked onions and half of the Gruyere cheese.
    • In a medium bowl whisk together milk, egg, and seasonings.
    • Lightly grease a 9"x13" casserole dish. Spread evenly with half of the bread mixture. Dot with half of the cranberry sauce. Repeat with remaining bread mixture and cranberry.
    • Pour egg mixture evenly over bread, whisking occasionally as you go to distribute seasoning. Sprinkle with remaining Gruyere cheese.
    • Cover and refrigerate for at least 4 hours but preferably overnight.
    • Preheat oven to 350°F and bake uncovered on middle rack for about an hour until Strata is puffed and golden. Remove from oven and allow to rest uncovered for 15-20 minutes before cutting into 12 pieces (3x4). Serve with leftover gravy and additional cranberry sauce.

    Notes

    -The Strata will last for up to 2 days in the fridge and rewarms nicely on medium power in the microwave.
    -The dressing I used would be considered a traditional dressing.
    -Want to make this recipe but don't have quite enough leftovers?  Half the recipe and bake in an 8x8 casserole dish.

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    Low Carb Almond Bread

    Low Carb Almond Bread

    A stack of Low Carb Almond Bread resting on a wire rack with a fresh parsley garnish.

    Low Carb Almond Bread

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    It is crazy how cheese can be made into something so bread-like!! Low Carb Almond Bread has a spongy texture and a chewy bread-like feel. It’s sturdy enough for your favourite sandwich and warms nicely in the toaster for your fried egg. This low carb, Keto-friendly bread also tastes great!!

    A baked slab of Low Carb Almond Bread cooling on a wire rack.

    You can use regular cream cheese, but I like to use flavoured for this recipe for something a little different. I like the garden vegetable for regular sandwiches and the herb and garlic for bread to serve with soup or stew. This great recipe is also super quick, being ready in about half an hour. Serve slightly warm right out of the pan, room temperature or lightly toasted in the toaster. You can use Low Carb Almond Bread for sandwiches, croutons, as a dipping bread, or a base for fried eggs and tuna melts. It’s a great way to keep your Keto diet on track with only 2.4 net carbs per slice. Enjoy!

    An egg salad sandwich made with Low Carb Almond Bread is cut on the diagonal and speared with a toothpick olive.

    Here’s the breakdown per slice when cutting into 12 slices per recipe.

    Calories per slice: 202kcal

    Net Carbs per slice: 2.4g

    Fat per slice: 17.4g

    Protein per slice: 9.25g

    Want more low carb options?

    Broccoli Cheddar Frittata

    Beef Roulade

    Tarragon Chicken Cutlets

    A stack of Low Carb Almond Bread resting on a wire rack with a fresh parsley garnish.

    Author:  Compelled to Cook, adapted from Pork Rind Keto Bread

    A stack of Low Carb Almond Bread resting on a wire rack with a fresh parsley garnish.
    Low Carb Almond Bread
    Print Recipe
      Servings Prep Time
      12 slices 15 minutes
      Cook Time
      20 minutes
      Servings Prep Time
      12 slices 15 minutes
      Cook Time
      20 minutes
      A stack of Low Carb Almond Bread resting on a wire rack with a fresh parsley garnish.
      Low Carb Almond Bread
      Print Recipe
        Servings Prep Time
        12 slices 15 minutes
        Cook Time
        20 minutes
        Servings Prep Time
        12 slices 15 minutes
        Cook Time
        20 minutes
        Instructions
        1. Preheat oven to 375°F and lightly spray a 10"x15" baking tray with non-stick spray and line with parchment if desired.
        2. Stir together almond flour and baking powder.
        3. To a large bowl add the cream cheese and mozzarella. Heat in the microwave for 1 minute. Stir and return to microwave for another minute. Stir until smoothed out. Add eggs one at a time whisking with a fork to incorporate each fully. Stir in parmesan cheese and dry ingredients. Spread evenly into the prepared pan and bake for 17-20 minutes.
        4. Remove from the oven and allow to cool for 10 minutes in the pan before removing to a wire rack to cool completely. Once cool cut into 12 squares.
        Recipe Notes

        -I like to use garden vegetable or herb and garlic cream cheese.  They add a nice twist to the taste.

        -The cut squares will last up to a month in the freezer in an airtight container or Ziplock bag.

        -Room temperature squares can be warmed in the toaster.

        -This bread holds up well when used for sandwiches, but also great topped with a fried egg or as a tuna melt.

         

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        Skillet Flatbread

        Skillet Flatbread

        Skillet Flatbread stacked three high on a wooden serving plate and garnished with zahtar.

        Skillet Flatbread

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        Do you have flour, yeast, oil and salt? It is all you need to make golden, slightly crisp and chewy Skillet Flatbread. The recipe is super easy without a lot of fuss, and the flatbread is delicious with just about anything. I like mine sprinkled with a zahtar spice mix but you can eat it plain, or with your favourite herb or spice mix. So get ready to dunk, dip and scoop all your tastiest soups, stews and tagines because you’ll be making this time and time again.

        Risen dough in a large bowl resting on a wooden platter in preparation for Skillet Flatbread.

        Any non-stick skillet will work for this recipe even though I’ve suggested using a cast-iron skillet. The dough is uncomplicated and can be pressed or rolled into any shape, however, I opted for 9” circles which cook evenly and quickly, and it fits nicely in my 10” skillet. This Skillet Flatbread will keep for several days in a sealed container but can also be frozen for use later. When thawed, give it a gentle warming in the microwave or low oven. Eating it at room temperature is perfectly tasty but I prefer it slightly warm. Enjoy!

        Skillet Flatbread cut into triangles and served on a wooden serving plate and garnished with zahtar.

        Skillet Flatbread
        Print Recipe
          Servings Prep Time
          3 9" flatbreads 20-25 minutes
          Cook Time Passive Time
          32 minutes 70 minutes
          Servings Prep Time
          3 9" flatbreads 20-25 minutes
          Cook Time Passive Time
          32 minutes 70 minutes
          Skillet Flatbread
          Print Recipe
            Servings Prep Time
            3 9" flatbreads 20-25 minutes
            Cook Time Passive Time
            32 minutes 70 minutes
            Servings Prep Time
            3 9" flatbreads 20-25 minutes
            Cook Time Passive Time
            32 minutes 70 minutes
            Ingredients
            Servings: 9" flatbreads
            Instructions
            1. Combine yeast and water in the bowl of a stand mixer fitted with a dough hook. Allow fermenting for 10 minutes.
            2. Stir in 1 cup of flour, I tbsp olive oil and salt. Add another half a cup of flour and begin kneading. Knead until the flour is absorbed and continue adding flour by the tablespoon until dough pulls away from the side of the bowl and is no longer sticky. I used 2 1/4 cups of flour in total. Knead until dough is smooth, about 7 minutes.
            3. Coat a large bowl with 1 tsp of olive oil. Form dough into a ball and place in the bowl, turn to coat in oil. Cover and allow to rise for 1 hour.
            4. Divide dough into 4 equal portions. Heat a large cast-iron skillet over medium heat. Roll or press one dough portion into a 9" round. Drizzle 1 tsp of canola oil into the hot skillet. When the oil is hot add the prepared rolled dough. Cook for about 4 minutes per side, adjusting the heat as needed.
            5. While the flatbread is cooking roll the remaining dough portions into 9" rounds.
            6. Remove flatbread from skillet and drizzle with additional olive oil and sprinkle with Zaatar if desired.

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            Cheesy Pesto BLT

            Cheesy Pesto BLT

            Cheesy Pesto BLT sandwich cut and stacked on a small wooden tray.

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            Cheesy Pesto BLT is grilled cheese and BLT sandwiches married together with vibrant pesto.  It’s the indulgent, adult sandwich for the kid in all of us.

            I was recently asked by a friend and co-worker what he and his work crew could cook up with limited kitchen gear. Available was a frying pan, electric grill press and a toaster oven.  One of my first thoughts was a  grilled cheese sandwich.  But on second thought, who wants just a grilled cheese, other than a 5-year-old of course?  

            I sent him a recipe for a pesto grilled cheese because I knew the combo would be amazing and it got me thinking that it could be the start of something great. I knew I wanted to add some kind of meat, and plenty of chewy bacon was the answer for a heartier sandwich. And how can you not have bacon without fresh tomato slices and cool, crisp lettuce? They bring balance to the melty cheese and salty bacon which are wonderfully paired with the pesto.  So remember, grilled cheese doesn’t have to be “JUST” a grilled cheese. 

            Ingredients for Cheesy Pesto BLT arranged on a small wooden tray draped with a white kitchen towel.

            Truthfully, the kid in me loves that simple and traditional grilled cheese made with processed cheese slices, but I also love pesto and BLT’s, so it only made sense to put them all together into one delicious sandwich.  So don’t just think grilled cheese when graving crispy fried bread and oozy cheese.  Think Cheesy Pesto BLT!!

            Cheesy Pesto BLT
            Print Recipe
              Servings Prep Time
              2 people 15 minutes
              Cook Time
              10 minutes
              Servings Prep Time
              2 people 15 minutes
              Cook Time
              10 minutes
              Cheesy Pesto BLT
              Print Recipe
                Servings Prep Time
                2 people 15 minutes
                Cook Time
                10 minutes
                Servings Prep Time
                2 people 15 minutes
                Cook Time
                10 minutes
                Ingredients
                Servings: people
                Instructions
                1. Heat a non-stick stick or cast-iron skillet over medium heat until hot.
                2. Butter the outside of each bread slice.
                3. Place the bread buttered side down in skillet and layer provolone evenly over two slices. Adjust heat to medium-low.
                4. Spread 1 tbsp of pesto evenly over the cheese and top with 3 slices of bacon each.
                5. Cook on medium-low to medium until bottoms are golden and cheese is melty. (I find medium-low best to melt cheese while not overcooking the bread)
                6. Remove grilled bread from pan and top the cheese side slices with tomato slices. Season tomatoes with freshly ground sea salt and pepper to taste. Top with lettuce and remaining grilled bread.
                7. Cut as desired and serve immediately.
                Recipe Notes

                - You can use fresh or purchased pesto in this recipe.  I do recommend using fresh if possible like my Classic Pesto

                -Prep time is based on using pre-made pesto and pre-cooked bacon.

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                I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com