Kittencals Do Ahead Garlic Recipes

KITTENCAL'S SOFT AND TENDER PULL-APART GARLIC ROLLS/BUNS

Steps:

• Spray two round 8-inch baking pans with cooking spray (preferable a dark metal pan).
• Melt 1/3 cup butter then mix in 1 teaspoon garlic powder until well combined.
• Drizzle enough melted butter/garlic mixture to lightly cover the bottom of the pan; set the remaining butter/garlic mixture aside to use later.
• Attach the kneader blade to the heavy duty stand mixer.
• In a small bowl or cup proof the yeast with 1 teaspoon sugar in 1/2 cup warm water for about 8-10 minutes or until foamy (if the yeast does not foam discard and start again).
• In the stainless steel mixing bowl from a heavy duty stand mixer combine 2-1/2 cups flour with 1 tablespoon sugar, salt and 1 to 1-1/4 teaspoons garlic powder, warm milk, soft shortening and egg.
• After the yeast has been proofed pour into the bowl then start mixing/kneading adding in a little more flour if needed to create a soft smooth dough (kneading time should take about 7-8 minutes).
• Remove to a greased bowl; cover and allow the dough to rise until doubled in size (about 1 to 1-1/2 hours, rising time will vary depending on the temperature of your kitchen and also dough with added egg will take longer to rise).
• Punch down the dough then divide into 10 even pieces then shape into balls.
• Place 5 balls in each pan (4 around the edges and 1 in the middle).
• Stir the reserved melted butter/garlic mixture once again before using as the garlic powder may have settled on the bottom, the lightly drizzle on top of each bun.
• Using your hands turn the balls to coat in the butter mixture.
• For even more garlic flavor pinch a small amount of garlic powder between your fingers then sprinkle over the top of each dough ball.
• Cover with a light clean tea towel and allow to rise for about 30 minutes or until almost doubled in size.
• Bake in a preheated 375 degree F oven for about 25 minutes or until golden brown.

KITTENCAL'S CREAMY BROCCOLI CASSEROLE (MAKE-AHEAD)

Steps:

• Set oven to 350 degrees.
• Butter a 2-quart casserole dish (or use any size desired to hold the broccoli mixture).
• Steam or boil the broccoli florets until JUST fork tender (do not over cook) drain well then pat dry with paper towels.
• In a medium bowl combine the mayonnaise with sour cream, melted butter, garlic powder, seasoned salt, black pepper, cheddar cheese cubes and onion; mix well to combine.
• Add in the well drained broccoli florets and mix gently with a spatula.
• Transfer to prepared baking dish.
• Sprinkle with grated parmesan cheese.
• Bake uncovered for about 20-25 minutes or until bubbly (the cheddar cubes do not have to be completely melted!).

KITTENCAL'S MAKE-AHEAD MASHED POTATOES

Steps:

• Butter a 13 x 9-inch casserole dish.
• Cook potatoes in a large pot of boiling water with 1 tablespoon salt and 1 tablespoon white vinegar until just fork-tender (do not cook the potatoes until very soft just until a fork goes easily into the potatoes all the way)drain and place in a large bowl.
• Using an electric mixer beat the hot potatoes until just semi smooth and still a little chunky (I use my Kitchen Aid stand mixer for this).
• Add in cream cheese, sour cream, butter, onion powder, salt and black pepper; mix until combined and smooth.
• Spread the mixture into prepared baking dish.
• If desired you may sprinkle the top lightly with paprika, then allow to come down to room temperature.
• Cover and refrigerate for up to 3 days.
• When ready to bake set oven to 350 degrees F.
• Bake uncovered for about 25-30 minutes or until hot.
• If desired sprinkle the shredded cheddar cheese on top and return to oven to melt (about 3 minutes).

KITTENCAL'S BALSAMIC VINAIGRETTE

Steps:

• In a bowl whisk together garlic, salt, Dijon, honey and balsamic vinegar.
• Add in olive oil in a slow steady stream until emulsified.
• Season with more salt if needed and black pepper.
• Chill for a minimum of 2 hours before using.

KITTENCAL'S HONEY-GARLIC GLAZED MEATBALLS

Steps:

• In a bowl whisk together chicken broth with cornstarch until no lumps remain.
• Add in soy sauce, vinegar and brown sugar; mix to combine; set aside.
• In a medium saucepan heat oil over medium heat.
• Add in fresh garlic and chili flakes; saute for 2 minutes.
• Add in the broth mixture with 1/2 cup honey; bring to a simmer stirring continuously until bubbly and thickened (about 3 minutes).
• Reduce the heat to low and add in cooked meatballs, simmer until heated through.
• Serve with cooked rice.