DELICIOUS Cheesy Garlic Bread!

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bread, breadsticks, cheese, garlic, Italian, mozzarella, parmesan

To me there is nothing better than decadently cheesy garlic bread. When I was in college, I would order Domino’s cheesy bread on particularly bad weeks. Talk about the ultimate comfort food. This recipe is super easy to make and definately satisfying!

Cheesy Garlic Bread

• 1 (10 oz) tube of prepared pizza crust
• 1 tablespoon butter, melted
• 2 cloves garlic, finely minced
• 1/2 cup mozzarella cheese, grated
• 1/8 cup parmesan cheese
• 1 tbsp dried basil
• 1 tbsp dried oregano
• Salt and freshly ground pepper, to taste
• Fresh parsley garnish, if desired

Spread the pizza crust evenly on a pizza pan or stone. In a bowl, combine the butter, garlic, dried herbs, salt, and pepper in a bowl. Spread over the crust evenly. Top with cheeses. Bake at 425 degrees for approx 20 minutes or until the cheese is melty and very lightly browned. Cut into rectangle breadsticks. Makes 12 breadsticks.

 

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Savory Parmesan Bread Pudding with Bacon and Kale

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asiago, bacon, bread, cheese, kale, main dish, parmesan, pudding, savory, side dish

I just love the photo below. I don’t mean to brag. It just looks so inviting, comforting, nourishing. Like home. This dish was very tasty. The only change I would make is to add about 8 ounces of sauteed mushrooms. And maybe some onions. It could be a main dish with a small salad or a side dish. I reheated the leftovers and served it with Easter morning’s Eggs Benedict.

Savory Parmesan Bread Pudding with Bacon and Kale (inspired by this recipe)

• 1 tbsp olive oil
• 4 slices of thick cut bacon, cut into 1/2 inch strips
• 5 oz kale, large ribs and stems removed, cut into 1 inch pieces
• Salt and pepper to taste
• 2 tsp crushed red pepper flakes
• 6 large eggs
• 1 3/4 cup milk
• 8 cups of good crusty bread, cut into 1 inch pieces (I used sourdough)
• 1/2 cup + 2 tbsp grated parmesan cheese
• 1/3 cup shredded asiago cheese
• 2 tsp fresh rosemary, chopped

Preheat oven to 350 degrees. In a cast iron skillet, heat the oil. Add the bacon and cook until getting a touch crispy. Add the kale, salt and pepper. Toss to coat the kale in the grease and allow to wilt.

In a large bowl, whisk together red pepper flakes, eggs, milk, pepper to taste, and the rosemary. Add the bread cubes; toss to evenly coat. Add the kale, bacon, 1/2 cup of parmesan, and 1/3 cup of asiago.  Toss again and be sure everything is even distributed. Transfer the contents of the bowl into the cast iron skillet. Spread out evenly. Top with the remaining parmesan and more salt/pepper if you desire. Bake for 40 minutes until the top layer of bread is beginning to brown and the egg is set. Top with additional parmesan.  Serves 6 to 8.

Vidalia Onion Shortcake

Tags

bread, food, Georgia, onion, shortcake, side dish, Southern, thyme, Vidalia

One of my favorite seasonal vegetables is Vidalia onions. The official vegetable of Georgia, these sweet onions are trademarked and production is limited to a legally specified area. Who knew?! I guess when you’ve got something good, you have to protect it.

This delicious dish is worth protecting too…. from people who don’t recognize it’s deliciousness! I served it with a version of Fish Chowder, using new potatoes, shrimp, and fish.

Vidalia Onion Shortcake (from the Runaway Spoon)

• 2 tbsp oil
• 1 large Vidalia onion
• 1 bunch fresh thyme leaves
• Salt
• 2 cups all- purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 4 tbsp cold butter, cut into cubes
• 1 cup well-shaken buttermilk
• Black pepper
• ½ cup sour cream
• 1 egg

Thinly slice the onions into half-moons. Heat the oil in a large skillet over medium heat.  Add the sliced onions, the leaves from 3 thyme sprigs, and salt.  Stir to coat the onions.  Sauté, stirring frequently, until the onions are soft and caramel brown, being careful not to scorch the onions. Allow to cool slightly.

Preheat the oven to 350°. Grease a 9 – inch pan (I used a springform pan).

Place the flour, baking powder, baking soda, salt and the leaves from 2 – 3 thyme sprigs in the bowl of a food processor.  Pulse a few times to combine.  Drop in the butter cubes and pulse several times until the mixture is grainy.  Pinch a bit of the flour between your fingers and it should stick together.  Dump in the buttermilk, then process until everything is combined.  It will be a wet dough that won’t come together in a ball. Scrape the batter into the prepared dish and press it out to fill the dish. Wet your fingers to help keep the dough from sticking to them.

In a small bowl, mix the sour cream and egg.  Add the leaves from a few more sprigs of thyme and a few good grindings of pepper.  Stir on the onions, making sure the mixture is evenly combined. Pour the mixture over the dough and spread evenly.

Bake the shortcake for 25 – 30 minutes, until the edges are browned and pull slightly away from the edges of the pan.  The sour cream filling should be set and browned.  Serve the shortcake warm or at room temperature. Refrigerate leftovers.

Pumpkin Bread Pudding with Bourbon Caramel Sauce

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bourbon, bread, caramel, dessert, food, pudding, pumpkin, sauce, Southern

One of my favorite people in the world – Ms. Claire – is my buddy in exploring the local restaurants of Richmond. So far we have tried Babylon Gyros, Purdy’s Coffee Company, and  The Big Easy (Cajun themed!). At The Big Easy, we shared a serving of their bread pudding with caramel sauce. I had never been interested in trying bread pudding before this lunch. Boy was I wrong!! It was delicious! Since then I have been wanting to make my own at home. I added bourbon to this caramel sauce to make it even more delectable and smack of Southern charm.

Pumpkin Bread Pudding with Bourbon Caramel Sauce (inspired by this recipe)

Bread Pudding:

• 5 cups cubed (1-inch) day-old crusty bread
• 6 tbsp unsalted butter, melted
• 1 1/2 cups whole milk
• 1 cups canned pumpkin
• 3/4 cup white sugar
• 2 large eggs plus 1 yolk
• 1/2 cup walnuts, chopped
• 1 1/2 tsp salt
• 2 tsp ground cinnamon
• 2 tsp ground ginger
• 1 tsp ground allspice
• 2 tsp nutmeg
• 1 tsp ground cloves

Bourbon Caramel Sauce:

• 10 to 15 caramels, unwrapped
• 2 tbsp milk
• 1 tbsp bourbon

Preheat oven to 350 degrees. Toss bread cubes with butter in a bowl and set aside. Whisk together the rest of the ingredients in another bowl and pour over the bread. Coat the bread well with the mixture. Refrigerate for 30 minutes to allow the bread to absorb the liquids. Transfer into a greased glass 8 inch baking dish. Bake for 30 to 35 minutes.

While the pudding is baking, place the caramels and milk in a microwave safe bowl. Microwave 30 seconds at a time, stirring in between each time. When all the caramels are melted smooth, stir in the bourbon. Spoon the caramel sauce over the baked bread pudding. Serve warm.

Mozzarella Stuffed Buns

Tags

baking, bread, buns, cheese, food, mozzarella, yeast

Bread and cheese are two of the best things in the food world. Combined them together and you have perfection.

Mozzarella Stuffed Buns (a variation of this recipe)

• 1 cup warm water (not too hot or it will kill the yeast)
• 2 tbsp yeast
• 2 tbsp sugar
• 2 tsp garlic powder
• 1/4 cup melted butter
• 1/4 cup olive oil
• 3 cups all-purpose flour
• 2 tsp salt
• 8 oz of mozzarella cheese in 1 inch cubes
• Melted garlic herb butter

Preheat your oven to 375 degrees. Mix together the yeast and water and let it sit for a couple minutes to proof. In your mixer bowl, combine the sugar, garlic powder, melted butter, and oil. Add the flour a little and a time, mixing in your stand mixer with a dough hook. Add the salt. Knead for 10 minutes, in the stand mixer. Let the dough rise in a greased bowl for 30 minutes.

Turn the dough onto a floured counter top and kneed until smooth and not too sticky, about 5 times. Divide the dough into 15 to 20 pieces, depending on how large you want the buns. Place a chunk of cheese in the center of each one, making sure to pinch the edges together to completely cover the cheese. Place seam side down onto a greased baking sheet. Sprinkle the buns with more cheese and top with some melted garlic herb butter. Bake for 25 minutes or until golden brown. Makes approx 20 buns.

Cheese, Olive, and Buttermilk Herb Bread

Tags

bread, buttermilk, cheese, herbs, Italian, olives

Here is a quick savory bread that was a hit at work. If you like this bread, you might also enjoy this recipe for Dilly Bread. I served it with the Healthy Chicken Parmesan.

Cheese, Olive and Buttermilk Herb Bread (a version of a recipe by Sugar & Everything Nice)

• 2 1/4 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp dry mustard powder
• 1/4 cup freshly grated parmesan
• 1/4 cup grated cheddar cheese
• 1/2 cup green olives, sliced
• 8 pieces sundried tomatoes, sliced thinly
• 1/2 tsp salt
• 1 tsp freshly ground black pepper
• 1/4 cup onion, finely minced
• 1/8 cup fresh parsley, minced
• 2 tsp thyme leaves
• 2 eggs
• 2 1/2 Tbsp olive oil
• 1 1/4 cup buttermilk

Preheat oven to 350 degrees. Grease loaf pan well. Mix together flour, baking powder, soda, salt, pepper and mustard powder into a large bowl. Add cheeses, olives, sundried tomatoes, onion, parsley and thyme and mix well.

Whisk together edds, oil and buttermilk until well combined. Pour wet ingredients into dry ingredients and stir together, forming a thick batter. Scrape dough into greased pan. Bake for 40 – 45 minutes or until a fine skewer inserted in the middle of the loaf comes out clean. When done, let loaf rest in pan for 5 minutes before letting cool on a wire rack. Serve with soft butter. Enjoy!

Creamy Mushroom Soup with Blue Cheese and Scallion Toasts

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blue cheese, crimini mushrooms, fall, food, mushroom, soup, vegetarian

The Presidential campaign has gotten on everyone’s nerves. The end is in sight, though I suspect there will be hours of talking heads tonight, hashing and rehashing every minor, mind-numbing detail. To fortify yourself against the barrage, prepare this tasty soup that is full of flavor and easy to prepare. This recipe makes enough soup to have leftovers; you know you will need them tomorrow night when you are exhausted from staying up all night screaming at the pundits.

Creamy Mushroom Soup (inspired by this and this)

• 1 lb crimini mushrooms, sliced
• 6 shiitake mushrooms, sliced
• 1 onion, diced
• 4 cloves of garlic, minced
• 2 tbsp fresh thyme leaves, finely minced.
• 4 cups vegetable or chicken broth
• 1 package cream cheese
• 1 tbsp butter
• Salt and pepper to taste

In a Dutch oven or heavy bottom pot, saute the onion, garlic, thyme, and crimini mushrooms in a bit of olive oil. Saute until the mushrooms release their juices, about 5 to 7 minutes. Blitz the mixture in a food processor or with immersion blender until mushrooms are the size you desire. I did half of mine the size of pencil erasers and the other half twice that size. I want to be able to see those pieces, plus the texture is better with bigger chunks. Add mushrooms back to pan and add in broth and cream cheese. Bring to a simmer and allow cheese to melt. Simmer for another 5 minutes. In a separate skillet, saute the shiitakes in the butter until tender. Add a couple or three to each bowl. Serve with Blue Cheese Toasts below…

Blue Cheese and Scallion Toasts

• 2 oz. blue cheese, at room temperature
• 1 1/2 tsp. unsalted butter, at room temperature
• Salt and freshly ground pepper, to taste
• 6 baguette slices
• 1 scallion, thinly sliced

In a small bowl, smoosh together the blue cheese and butter with the back of a spoon. Season with salt and pepper. Spread the cheese on the bread slices. Place on an un-greased baking sheet. Broil until the cheese is bubbling around the edges, 30 to 60 seconds. Remove from the broiler and sprinkle with scallions.

Thai Mango and Chicken Wrap

Tags

Asian, chicken, food, lunch, salad, Thai

This is a quick, tasty, and unique way to jazz up chicken. I really enjoyed it’s peppy flavors and the ease with which I could throw it together. A great lunch or light summer supper.

Thai Mango and Chicken Wrap (from Indie Fixx)

• 1 mango, peeled, pitted, and chopped
• 1 1/2 cups of shredded chicken
• 1/4 cup freshly squeezed lime juice
• 1 tbsp fish sauce
• 1 clove garlic, finely minced
• 1 medium jalapeno, minced, (seeds and membrane removed)
• 2 scallions, minced
• ¼ cup unsalted, dry roasted peanuts or roasted cashews, coarsely chopped
• 1/8 cup cilantro, finely chopped
• 6-8 large lettuce leaves
• 2 whole wheat tortillas

Combine the first 9 ingredients. Place lettuce down the center of the tortilla and top with half of the chicken salad. Enjoy!!!

Yeasted Chocolate Coffee Cake

Tags

bread, chocolate, coffee cake, dessert, food, yeast

One of my favorite bloggers is Anastasia of While Chasing Kids. She is an excellent cook and a fantastic photographer. If you don’t like the sound of the recipe, you will surely like the look of it. I have bookmarked so many of her recipes but this one caught my eye today.

It seems like I go through runs of genres- a streak of grilling, of desserts, of side dishes, of cocktails. I am breaking the current streak of light and simple recipes with this amazing concoction. Easy it is not. At least not for me. I do not excel at baked goods, mostly because I haven’t had as much practice with this type of thing. Sometimes my yeast breads turn out looking like aliens.

Today’s coffee cake may not be as gorgeous as Anastasia’s. It certainly tasted beautiful! (PS I think her post is made even better by the grin on her son’s face as he was enjoying his mother’s creation. He is full of sunshine.)

Yeasted Chocolate Coffee Cake

Bread

• ¼ oz active dry yeast
• ¼ cup granulated sugar
• ¾ cup warm milk
• 1 large egg
• 3 cups all-purpose flour
• ½ tsp salt
• 8 tbs butter, melted and slightly cooled

Egg Wash

• 1 egg, slightly beaten
• 1 tbs milk

Filling

• 8 oz bitter chocolate (2 bars)
• ½ cup granulated sugar
• 1 ½ tbs ground cinnamon
• 4 tbs unsalted butter
• ¼ tsp salt

Topping

• ¼ cup confectioner’s sugar
• ¼ cup all-purpose flour
• 3 tbs unsalted butter, cut into small cubes

To make the bread-

In a medium bowl, mix the yeast and a pinch of sugar with the milk and let stand for about 5 minutes, or until foamy.  In another bowl, whisk together the remaining sugar and the egg.  Whisk into the yeast mixture after it has proofed.  In your mixer bowl, combine the flour and salt with the bread hook. Add the egg mixture and mix on low speed until almost fully combined. Add the butter.  Mix until smooth, soft, and slightly sticky, about 8 to 10 minutes (I thought it would never happen!).  Turn out the dough onto a floured surface and knead until smooth (be sure to flour your hands, mine was really soft/sticky).  Place in a large greased bowl and cover with plastic wrap.  Let stand in a warm place until doubled in size, for about 1 – 1.5 hours.

Once the dough has doubled in size, place it back on the flour surface.  Let rest for 5 minutes and then roll it out into an 18-inch square. Whisk the egg and milk together to make the egg wash.  Sprinkle all but ½ cup of the filling (see below for filling instructions) over the dough, leaving a 1-inch border.  Brush the edges with the egg wash.  Tightly roll the dough from one end to the other.  Pinch the seams to seal.  Fold in half and form a “U” shape.  Twist two or three times to make a braid-like thing.

 Make sure to pinch the ends of braid together.  Grease a 5-by-10-inch loaf pan. Line with parchment, leaving 1-inch overhangs then grease the parchment paper.  Place the dough in the pan and brush with the remaining egg wash.

To make the filling-

In the food processor with large blade attachment grind chocolate and butter.  Add salt, cinnamon, and sugar to the mixture.

To make the topping-

In a small bowl combine the confectioners’ sugar, flour, butter, and the reserved filling.  Sprinkle it over the twisted bread in it’s parchment paper home.

Preheat the oven to 350⁰F. Cover the bread with plastic wrap and let rise for about 30 minutes.

Place bread pan on a sheet and position it on the center rack in the oven.  Bake for about 55 minutes.  Reduce temperature to 325⁰F, and bake for another 10 to 15 minutes, or until golden brown. Cool the bread in the pan on a wire rack before removing it.

You know you are jealous!!!!

Lemon Zucchini Bread with Lemon Glaze

Tags

bread, dessert, gardening, lemon, pastry, spring, zucchini

Thanks to NancyCreative for this really awesome recipe. It is just in time for the summer zucchini season when you know you will soon be overwhelmed. What is better than a quick dessert to use up those ever bearing zucchini.

Lemon Zucchini Bread 

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1/2 cup canola oil
• 2/3 cup sugar
• 1/2 cup buttermilk
• Juice of 1 lemon
• Zest of 1 lemon
• 1 cup grated zucchini

Preheat oven to 35o degrees. Grease and flour a 9×5″ loaf pan; set aside.

In large bowl, blend flour, baking powder, and salt; set aside.

In medium bowl, beat 2 eggs well, then add canola oil and sugar, and blend well. Then add the buttermilk, lemon juice, and lemon zest and blend everything well. Fold in zucchini and stir until evenly distributed in mixture.

Add this mixture to the dry ingredients in the large bowl and blend everything together, but don’t overmix.

Pour batter into prepared 9×5″ loaf pan and bake at 350 degrees for 45 minutes, or until toothpick inserted in center comes out clean (if your oven tends to run hot, check the loaf after 40 minutes). Cool in pan 10 minutes, then remove to a wire rack and cool completely. While loaf is cooling, you can make the glaze…

Lemon Glaze

• 1 cup powdered sugar
• Juice of 1 lemon (or 2 Tablespoons lemon juice)

In small bowl, mix powdered sugar and lemon juice until well blended. Spoon glaze over cooled loaf. Let glaze set, then serve.