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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Working On A Foundation For The Outdoor Kitchen

 

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It’s a long-drawn-out process but the idea of having an outdoor kitchen is really exciting. The landscaping is done and now we’re starting the foundation for the area where we will be entertaining family and friends.

Laying the stones for the foundation is the hardest part. We’re halfway there and Steve is hard at work. I try to help the best I can but he’s just so much better at this and I only get in the way. I thought I’d show the progression as it happens.

 

Spending Time Outdoors

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Skillet Cornbread

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I’ve had quite of few different recipes for making cornbread over the years but this one has to be my favorite. Now, this recipe for my Skillet Cornbread is a traditional southern way to make cornbread. You’ll need a Cast Iron Skillet for this dish.

I believe everyone who loves to cook, needs to have a cast iron skillet in their arsenal.  The pan is heavy all around and so it distributes heat evenly, not only that, you can cook just about anything you want in cast iron.

Prep Time: 15 minutes
Inactive Prep Time: 15 minutes
Cook Time: 25 minutes, time may vary slightly
Total Time: 55 minutes
Equipment: 9-inch Cast Iron Skillet, 2 large mixing bowls

Ingredients:
1 1/4 cups coarsely ground yellow cornmeal
3/4 cup all-purpose flour
2 teaspoons of baking powder
1 teaspoon of kosher salt
1/4 cup of  granulated sugar
1/2 teaspoon of baking soda
2 lightly beaten eggs
1/4 of mayonnaise
1 cup of buttermilk
1/3 cup of whole milk
5 tablespoons of Crisco shortening

Directions:
Preheat oven to 425-degrees F.
Start by melting 3 tablespoons of shortening a small saucepan, then set aside to cool. In the first mixing bowl add the cornmeal, all-purpose flour. baking powder, and Kosher salt whisk to combine.

In the second mixing bowl add the lightly beaten eggs, and granulated sugar, whisk those together until sugar is completely blended with the eggs. Next, add the baking soda, milk, and buttermilk, whisk together. Pour in the cooled shortening, mix to combine.

Tip: Start your ingredients in two separate bowls. Mix as much as you want but once you combine the dry ingredients with the wet, you DO NOT want to overmix, to ensure the finished cornbread is tender.

Carefully remove the skillet from the oven. Adjust the oven temperature to 375-degrees F. Add the remaining 2 tablespoons of shortening to the skillet. Make sure the shortening coats the bottom and sides of the pan.

Carefully pour the batter into the skillet and spread it evenly throughout the pan. You will see the shortening bubbling around the edges of the pan. Place the skillet in the center of the oven.

Bake for about 25 minutes, until the center is firm, the top is golden brown, and a toothpick inserted into the center comes out clean.

The top should be golden brown. Since all ovens may vary slightly, 25 minutes baking time is an estimate.

Allow to cool for 15 minutes and serve.

 

 

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Toasted, Crafted Grilled Cheese

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Who doesn’t love a great grilled cheese sandwich?  Recently I visited Toasted with my girlfriends and WOW!  Grilled cheese to the 10th power. All their varieties of grilled cheese sandwiches are done by bringing a mix of the traditional but using great ingredients that add a gourmet flare to all their sandwiches.

We had the privilege to have taken a group selfie with owner Jeff, my daughter Melissa, and myself while we were there. For more information about their hours, complete menu, locations, and directions visit www.igettoasted.com.

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Here’s a quick peek at Toasted.

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