Let's Dish With Linda Lou

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Semi-Homemade Honey Cornbread-Two Ways

Cheddar And Chive Cornbread (1)

Jumbo-Honey-Corn-Muffins

Another quick treat that’s super delicious and easy to make, are my Semi-Homemade Cheddar And Chive Honey Cornbread and Jumbo Honey Cornbread Muffins.

Cheddar And Chive Cornbread (2)

Cheddar And Chive Cornbread (3)

Jumbo Honey Corn Muffins (2)

Jumbo Honey Corn Muffins

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Chives (2)

Chives (2)

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Prep Time: 10 minutes
Cook Time: 26 minutes
Total Time: 36 minutes
Yields: 6 servings
Equipment: 1 (9 x 9 x 2) metal non-stick baking pan, 1 jumbo muffin tin pan (yields 6 muffins), 2 large mixing bowls, whisk, non-stick cooking spray

Ingredients:
1 (15-ounce) box of Krusteaz Honey Cornbread & Muffin Mix
1 large egg, room temperature
1/3 cup of vegetable oil
2/3 cup of whole milk, room temperature
1/4 cup of ricotta cheese, room temperature
2 tablespoons of fresh chives, finely minced, optional
1 cup (8 ounces) of shredded Colby Jack cheese (substitute sharp cheddar), optional

Directions:
Preheat oven to 400-degrees F.

Start by spraying baking pan or muffin tins with non-stick cooking spray.

In a large mixing bowl add the egg, vegetable oil, milk, ricotta cheese, and chive. Whisk to combine. In another large mixing bowl add the muffin mix and shredded cheese. Mix to combine.

Add 1/3 of the dry ingredients to the wet, mix to combine. Once all the dry ingredients have been added, just mix until combined, do not overmix the batter.

Spoon batter into pan or fill muffin tins 2/3 full.
For non-stick metal pan bake for 22 to 26 minutes
For muffin pan bake for 14 to 16 minutes.

Cool for 5 minutes; gently loosen and remove from pan. These are my Semi-Homemade Cheddar And Chive Honey Cornbread.

Note: Cool completely before storing in an air-tight container.

Skillet Cornbread

Homemade Tamale Pie

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Homemade Focaccia With Garlic And Rosemary

Homemade Focaccia

I wanted to make Homemade Focaccia With Garlic And Rosemary using the focaccia to make each of us a Panini/Panino. I bought a Panini press figuring Superbowl Sunday would be perfect for a Panini.

This post is specifically on how to make Homemade Focaccia With Garlic And Rosemary. In case you’d like to check out my panini recipe, I’ve posted a link at the bottom of this page for my version of The Perfect Panini.

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Rosemary

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Garlic

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Homemade Focaccia

I like to trim the edges of the Focaccia to give the Paninis a uniformed look.

The Perfect Panini

Rosemay And Garlic Focaccia Paninis (2)

Rosemay And Garlic Focaccia Paninis (1)

 

Active Prep Time: 30 minutes
Inactive Prep Time: 3 hours 
Cook Time: 40 minutes
Total Time: 4 hours 10 minutes
Yields: 12 servings (6 servings per pan)
Equipment: Stand Mixer with the dough hook attachment, 2 large mixing bowls, 2 rimmed 1/4 baking sheet pans, 1 small mixing bowl, pastry brush, pizza cutter

Ingredients:
1 (1/4-ounce) packet active dry yeast (equivalent to about 2 1/4 teaspoons per packet)
2 teaspoons granulated sugar
4 cups plus 1 tablespoon of all-purpose flour, plus more for dusting
4 large whole garlic cloves, peeled
1 1/2 cups of warm water (110 to 115degrees F.)
1 teaspoon Kosher salt
1/3 cup of *E.V.O.O., plus more for drizzling
Non-stick cooking spray

Topping:
4 tablespoons *E.V.O.O., divided
1/4 cup fresh rosemary leaves, roughly chopped, divided
Flaky sea salt

Directions:
Start by brushing two large mixing bowls with olive oil.
Fill a small bowl with hot tap water. Let the water sit in the bowl for a couple of minutes to warm the bowl, then dump the water out. In the warmed bowl, combine the yeast, 1 tablespoon of flour, sugar, and warm water (110 to 115-degrees F.) Let stand for 5 minutes. The mixture will be creamy and slightly bubbly.
Note: If the yeast does not have those characteristics, throw it away and start over with new yeast.

Using the bowl of your Stand Mixer (fitted with a dough hook), mix together 4 cups of flour and Kosher salt.  Slowly drizzle in the *E.V.O.O.  until combined with the flour. Pour in the yeast mixture, mix on medium speed until soft and elastic, 5 to 7 minutes. You’ll see the dough start to pull away from the bowl. The dough will be sticky.

Note: If the dough looks dry, add an additional 2 tablespoons of water, one at a time.

Divide the dough in half forming two equal balls. Drizzle each with olive oil, toss to coat. Place each one of the dough balls into a large oiled mixing bowl, tightly covered with plastic wrap. Allow them to rise in a warm place to rest until both dough balls double in size, 1 1/2 to 2 hours.

Preheat the oven to 400-degrees F.
Spray the rimmed baking sheet pans with the non-stick cooking spray.

To make the focaccia remove the dough from one of the bowls and place on a lightly floured surface. Place the chopped rosemary on top of the dough, then gently knead it into the dough. Do Not over-knead!

Roll the dough into a large thin oval shape then transfer to a prepared sheet pan. Drizzle more *E.V.O.O. on top of the dough. Repeat this process with the second ball of dough.

Set in a warm place, cover with plastic wrap, and let rise again for 1 hour.

Once the dough has risen, use your fingertips to dimple the dough. Brush the top with E.V.O.O. and sprinkle with flaky sea salt.

Bake until golden brown, around 30 to 40 minutes. Rub the peeled garlic cloves all over the top of the hot Homemade Focaccia. 

There you have it my Homemade Focaccia With Garlic And Rosemary.

*E.V.O.O. is Extra Virgin Olive Oil.

The Perfect Panini

 

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Homemade Ciabatta Croutons

Tuscan Sausage, Kale And Potato Soup

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There is nothing better than Homemade Ciabatta Croutons. Whenever I make croutons, they’re usually made from cutting up a special Artisan bread bought from my local bakery. Ciabatta bread is my favorite. Specifically the Tuscan garlic loaf. Whole roasted garlic cloves are baked right into the bread.

Let me say this if you love good bread, and you’ve made homemade croutons then you know what I’m talking about.

These are a few of my recipes where I’ve added Homemade Ciabatta Croutons.

My Tuscan Soup, French Onion Soup, Stuffed Acorn Squash, Rotisserie Chicken Salad, Panzanella Salad With A Twist, and finally, my Sweet Italian Sausage, Mushroom, And Asparagus Strata.

I think in the future I’ll be making a sweet bread pudding using another variety of  Ciabatta bread. They are just so many recipes that start out with great Homemade Ciabatta Croutons.

Let me show you two techniques I use when making croutons. One is the stovetop method, the other is the oven-bake method.

Rotisserie-Chicken-Salad

Stuffed-Acon-Squash

French-Onion-Soup

Panzanella Salad (2)

Sweet Italian Sausage, Mushroom, And Asparagus Strata

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Flat Leaf Italian Parsley

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Parsley And Parmesan Croutons

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Prep Time: 5 to 10 minutes
Cooking Time: 15 minute
Total Time: 25 minutes
Yields: 4 to 6 cups of croutons

Ingredients For Stove Top Method:
4 to 6 cups of bread cubes, 1 1/2-inch size cubes (1 loaf of Tuscan Ciabatta garlic loaf, or plain Ciabatta)
2 tablespoons of unsalted butter
1 tablespoon of olive oil
1 teaspoon of Kosher salt
1/2 teaspoon black pepper
2 tablespoons of Italian flat-leaf parsley, optional
Parmesan cheese, freshly grated, optional

Ingredients For Oven Bake Method:
4 to 6 cups of bread cubes, 1 1/2-inch size cubes (1 loaf of Tuscan Ciabatta garlic loaf, or plain Ciabatta)
1/4 cup of olive oil, divided
2 tablespoons of Kosher salt, divided
2 teaspoons of freshly ground black pepper, divided
2 tablespoons of Italian flat-leaf parsley, optional
Parmesan cheese, freshly grated, optional

Directions For Stove Top Method:
Melt the butter and olive oil in a large sauté pan over medium heat. Add the bread cubes making sure not to overcrowd the bread cubes and that they’re in a single layer in the pan. Season with Kosher salt and black pepper. Toss all the bread cubes around so they absorb the butter and olive oil. Sauté for a couple of minutes without turning. Once a golden brown, on the first side, then toss them again until brown all sides. This takes about 15 minutes. Transfer to a large mixing bowl.

Directions For The Oven Bake Method.
Preheat oven to 400-degrees F.
Start by evenly dividing the bread cubes out onto two rimmed baking sheet pans. Add olive oil, Kosher salt, and fresh ground black pepper, toss to evenly coat the bread cubes. Spread the bread cubes evenly into a single layer. Bake for 15 minutes turning them once halfway through the cooking process to make sure they brown evenly. Transfer to a large mixing bowl.

While the croutons are nice and hot add freshly chopped herbs and/or grated Parmesan cheese. Toss to combine.

Updated-Zuppa Toscana Soup With Homemade Parmesan Croutons

French Onion Soup With Mini-Meatballs

Stuffed Roasted Acorn Squash With Italian Sausage And Pears

Panzanella Salad

Sweet Italian Sausage, Mushroom, And Asparagus Strata

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