Advertisements

Let's Dish With Linda Lou

Taste The Love

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.

Homemade Focaccia (1)

Homemade Focaccia (2)

Homemade-Focaccia-3

Homemade Focaccia (4)

Homemade-Focaccia-5

Homemade Focaccia (8)

Homemade Focaccia (9)

Homemade Focaccia (11)

Homemade-Focaccia-7

Homemade Focaccia (6)

Homemade Focaccia (10)

Homemade Focaccia (13)

Homemade Focaccia (14)

Homemade Focaccia (16)

Homemade Focaccia (15)

Rosemary

Homemade Focaccia (18)

Garlic

Homemade Focaccia (17)

Homemade Focaccia (20)

Homemade Focaccia (21)

Homemade Focaccia (24)

Homemade Focaccia (1)

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 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 garlic cloves, peeled and finely minced
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 With Garlic And Rosemary.

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

The Perfect Panini

Advertisements
1 Comment »

Chicken Sausage, Black Bean, And Cilantro Lime Rice Burritos

2014-10-03 18.21.47

These Chicken Sausage, Black Bean, And Cilantro Lime Rice Burritos are delicious and so easy to make. Today I’m using Italian chicken sausage. It’s much leaner and adds a really nice flavor.

Pan searing the outside of the whole-grain tortillas gives these burritos great texture.

2013-10-24-12-28-531

Sweet Italian Sausage (2)

2018-02-04 09.02.33

Stuffing (2)

2015-11-27-08-58-18

2016-04-08-07-46-02

2018-02-04-09.12.09

2016-05-27-16-18-32

Olive Oil

2014-10-03 17.08.27

2014-10-03 17.09.59

Photo May 13, 2 43 19 PM

2014-10-03 17.14.55

2014-10-03 17.15.08

2015-12-18-10-39-11

Cilantro

2014-10-03 17.22.57

Photo Apr 10, 2 49 52 PM

2014-10-03 17.43.29

2014-10-03 17.30.56

2016-07-03 14.30.55

Guacamole-13

photo-jan-19-2-48-14-pm

Red Onion

Diced Red Onion (2)

2014-10-03 17.39.26

2015-07-02-14-14-44-782971720-1552612728488

2014-10-03 17.39.28

2014-12-03-15-33-35

2019-04-25 04.03.54

2014-10-03 17.54.15

2014-10-03 17.54.19

Non-stick Cooking Spray

2016-02-22-12-41-37

Cast Iron Grill Press

2014-10-03 18.21.47

 

 

 

 

Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time:1 hour 20 minutes
Yields: 8 servings
Equipment: 1 (12-inch) sauté pan, 1 (12-inch) cast-iron skillet, 1 (cast-iron) grill-press, non-stick cooking spray, chef’s knife, 1 (3-quart) saucepot, 2 large serving bowls, Microplane

Ingredients:
2 tablespoons of olive oil
1 pound of Italian chicken sausage, casings removed
1 tablespoon of Kosher salt
1 teaspoon of red pepper flakes
1 onion, diced
2 cloves of garlic, minced
2 tablespoons of Fajita seasoning
1 1/2 cups of chicken stock, unsalted
1 lime, juiced
1 (15-ounce) can of black beans, low sodium, drained and rinsed
1/4 cup of cilantro, roughly chopped

8 large whole-grain flour tortillas (substitute flour tortillas)
1 package (8 ounces) of shredded Colby jack cheese
Cilantro Lime Rice
Pico de Gallo

Ingredients For Cilantro Lime Rice:
1 bag of Success (boil-in-a-bag) Basmati white rice (substitute brown rice)
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
1/4 cup of cilantro leaves, roughly chopped
2 tablespoons of lime zest (2 to 3 limes)
1 lime, juiced

Ingredients For Pico de Gallo:
1-pint of red grape tomatoes halved
1-pint of yellow grape tomatoes halved
1 Fresno chili, seeded and minced (substitute jalapeno)
1 lime, juiced
1/2 red onion, finely diced
1/2 cup fresh cilantro leaves, chopped
1 tablespoon Kosher salt
1 teaspoon of freshly ground black pepper

Ingredients For Fajita Seasoning:
8 teaspoons of chili powder
4 tablespoons of cornstarch
4 teaspoons of Kosher salt
4 teaspoons of smoked paprika
4 teaspoons of granulated sugar
2 teaspoons of onion powder
4 teaspoons of garlic powder
1 teaspoon of cayenne pepper
2 teaspoons of ground cumin

Note: Recipe yields approx. 2 1/2 cups of Fajita seasoning.

Directions For Seasoning:
In a medium-size mixing bowl add all the ingredients from the above list, mix to combine. Tip: Store in an air-tight container, in a cool dry place.

Directions For Cilantro Lime Rice:
In a 3-quart saucepot, over medium-high heat add 1 quart of water. Submerge 1 unopened bag of rice. Bring to a boil add Kosher salt. Boil uncovered for 8 to 10 minutes.  Using a pair of tongs to remove the bag from the saucepan. Drain any excess water. Carefully cut open the bag with scissors before transferring the rice to a large mixing bowl. Add lime zest, lime juice, chopped cilantro, and fresh ground black pepper, stir to combine. Set aside.

Directions For Pico de Gallo:
In a large mixing bowl add all the ingredients from the list above for the Pico de Gallo. Toss to combine. Cover with plastic wrap, transfer to the refrigerator for 15 minutes to chill before serving.

In a large sauté pan over medium-high heat add olive oil and the diced onions, Kosher salt, and fresh ground black pepper.

Stirring frequently, cook for 3 to 5 minutes or until onions become soft and translucent. Add red pepper flakes, minced garlic, cook for 1 minute more. Next, add the chicken sausage. Using the back of a wooden spoon start breaking the sausage up. Add 2 tablespoons of the Fajita seasoning. Continue cooking, stirring occasionally, for another 5 to 7 minutes or until meat is no longer pink.

Add chicken stock and fresh lime juice, reduce the heat to medium-low, simmer for 20 to 25 minutes, stirring occasionally.

After the sausage has been simmering for 25 minutes add the black beans, mix to combine. Cook for another 2 to 3 minutes allowing the beans to heat through. With the heat off, add the chopped cilantro.  

Start by warming up 8 whole-grain flour tortillas. Place a tortilla on a microwave-safe plate, cover with a damp paper towel. Microwave on high for 30 seconds to 1 minute depending on the number of tortillas. This process makes them pliable.

Layout the tortilla on a flat surface. Place 2 tablespoons of the chicken sausage on the bottom third of the tortilla, add small amounts of Colby jack cheese, cilantro lime rice and finally, the Pico de gallo. Once you have all the fillings in place, pull the bottom half of the burrito over the meet the top half. Then, pull the tortillas back. This will form the filling into a roll. Next, fold one side in. Then the other side. With both ends folded, tightly roll your tortilla.

Preheat a cast-iron skillet over medium-low heat. Lightly spray non-stick cooking spray on each side of the burrito. Set the burrito into the hot skillet placing the grill press on top. Every 30 seconds, check the burrito. You’re looking for a golden brown color. This process happens quickly. Flip the burrito and repeat on the other side.

To serve, slice the Chicken Sausage, Black Bean, And Cilantro Lime Rice Burritos on the bias and served with a side of my Pico de Gallo. You can see the layers of deliciousness inside. I felt really good about this dish. Using leaner meat, and a whole grain tortilla, this meal was totally guilt-free and super satisfying.

Pico de Gallo

Leave a comment »

French Vanilla Cupcakes

photo-jun-18-10-26-32-am4

I can’t say this enough, your local grocery store offers so many varieties of box cake mix to choose from and they’re all really good. The brand of cake mix I’m partial to is the Duncan Hines French Vanilla. All you have to do is to add a few of your own secret ingredients and Voila!

If you’re looking for an easy dessert to make, my French Vanilla Cupcakes will work in a pinch!

2020-02-15 20.06.37

eggs

2020-02-15 20.06.27

2020-02-15 20.07.35

2020-02-15 20.08.27

2020-02-16 05.11.13

2020-02-16 05.12.29

2020-02-16 05.14.57

2020-02-16 05.17.52

2020-02-16 05.17.55

2020-02-16 05.18.38

2020-02-16 05.30.51

2020-02-16 05.35.44

2020-02-16 05.35.47

2020-02-16 05.53.07

Image

2020-02-16 06.28.10

2020-02-16 06.30.03

2020-02-16 06.42.14

2014-03-25-15-18-212

photo-jun-18-10-26-32-am4

 

 

Prep Time: 10 minutes
Inactive Prep Time: 15 minutes
Cook Time: 16 to 19 minutes
Decorating Time: 5 minutes
Total Time: 49 minutes
Yields: 24 cupcakes
Equipment: 2-12 non-stick muffin tin pans, 2 large mixing bowls, whisk, 2 small bowls, hand-held electric mixer, 1-quart saucepan

Ingredients:
2 16.5-ounce boxes of Duncan Hines French Vanilla cake mix
6 large eggs, room temperature, divided
2/3 cup of vegetable oil, divided
2 cups of water, divided
1/2 cup of ricotta cheese, room temperature, divided
2 tablespoons of pure vanilla extract, divided
Topping:
2 sticks (1/2 pound) of unsalted butter, melted
1 cup of granulated sugar
1 tablespoon of ground cinnamon

Directions:
Preheat oven to 350-degrees F.
Start by spraying the muffin tin pans, liberally, with a non-stick cooking spray. Lightly flour each of the muffin tins.

In a large mixing bowl add the eggs, water, vegetable oil, pure vanilla extract, and ricotta cheese, mix to combine. Slowly add the cake mix into the wet ingredients whisking together until moistened, about 30 seconds.

Switch to a hand-held mixer. Beat on medium speed for about 2 minutes. Pour cake batter into the first muffin tin pan.

Repeat the process to make the second box of cake mix.

Bake in the center rack of the oven for 16 to 19 minutes. Note: Add 3 to 5 minutes to bake time for dark or coated pans. The cupcakes are done when a toothpick inserted in the center comes out clean.

Cool cupcakes in the pans on a wire rack for 15 minutes before removing.

Topping:
Melt 2 sticks of unsalted butter in a small saucepan. Transfer the melted butter to a small mixing bowl. In another bowl mix 1 cup of sugar with 1 tablespoon of ground cinnamon, whisk to combine.

Take a cupcake and dip the top into the warm melted butter and then into the cinnamon-sugar mixture, place back onto the cooling rack. I promise you won’t be able to eat just one of my French Vanilla Cupcakes because they are so darn good.

Leave a comment »

%d bloggers like this: