Category Archives: Breads and Pastries

Grilled Garlic Parsley Cheese Bread

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When I made a big ole batch of smoked NOLA shrimp the other day I knew I needed something for sopping up that delicious, spicy, rich sauce left at the bottom of the plate. Grilled garlic parsley cheese bread to the rescue! The bread gets delightfully crunchy on the grill. The cheesy topping has hints of garlic with fresh parsley. On both sides of the bread! Yes! Double the flavor! I love garlic bread. But garlic bread with the topping on both sides? Crazy good!
Grilled Garlic Parsley Cheese Bread

You do have to keep an eye on your grilled garlic parsley cheese bread. Well, at least while you’re grilling it. Maybe after, too, in case someone wants to steal one of your pieces. As the butter melts, it may drip down into your grill and case a little flame up. If that happens (and it probably will), just temporarily move the bread away from the flame using some tongs. Wait for the fire to die back down, then move the bread back over the direct heat. No problem.

Also try my easy grilled chimichurri bread.

Grilled Garlic Parsley Cheese Bread
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Grilled Garlic Parsley Cheese Bread

Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Servings 10 servings
Author Mike

Ingredients

  • 1 loaf French bread
  • 1 1/2 sticks unsalted butter softened
  • 4 cloves garlic minced
  • 1/4 cup freshly grated Parmesan cheese
  • 3 tablespoons fresh parsley finely chopped
  • kosher salt
  • freshly ground black pepper

Instructions

  • Fire up your grill for direct and indirect cooking.
  • Cut the bread into 1/2" thick slices.
  • Place softened butter, garlic, cheese, parsley and salt in a bowl and mash with a fork to combine.
  • Slather the butter mixture onto both sides of the bread and transfer to the grill over direct heat. Grill 1-3 minutes per side until lightly toasted and crispy. Watch out for flare-ups as the butter melts. If you get a flare-up, move the bread to indirect heat until the fire dies down.
  • Serve immediately.

Copycat Red Lobster Cheddar Bay Biscuits

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Boy, talk about something that flew off the table so fast that I was starting to wonder if we’d been robbed. We all thought that this copycat Red Lobster Cheddar Bay biscuits was even better than the restaurant favorite. They aren’t quite as crumbly. They held up to dunking in pot roast gravy, and that’s saying something. Granted, you probably can’t find pot roast gravy at Red Lobster.
Copycat Red Lobster Cheddar Bay Biscuits

I admit that when I made these copycat Red Lobster Cheddar Bay biscuits that I used a bit more parsley than the recipe below calls for. The biscuits are a little sweet (I’m not saying that in a bad way). The parsley gave a nice little herby contrast to that.

Next time I might try cutting back on the parsley, but increase the cayenne. I do like a little heat!

These biscuits are great for soppin’ up the broth from my NOLA smoked shrimp.

Copycat Red Lobster Cheddar Bay Biscuits
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Copycat Red Lobster Cheddar Bay Biscuits

Course Bread
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon sugar
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne
  • 1 cup extra sharp cheddar cheese shredded
  • 1 cup buttermilk
  • 1/2 cup unsalted butter melted, cooled

For the topping

  • 2 tablespoons unsalted butter melted
  • 1/2 teaspoon garlic powder
  • 1/2 tablespoon fresh parlsey minced

Instructions

  • Preheat oven to 475 F. Line a large baking sheet with parchment paper or use a silpat.
  • In a large bowl,whisk together the flour, baking powder, baking soda, sugar, salt, garlic powder and cayenne. Fold in the cheddar cheese.
  • In a separate bowl stir together the buttermilk and melted butter until the butter forms clumps.
  • Pour the buttermilk mixture into the flour mixture and mix gently with a spatula just until a dough forms and there are no dry ingredients remaining.
  • Lightly spray a 1/4 cup measuring cup with non-stick spray. Scoop out 1/4 cup of dough at a time and place on the prepared baking sheet, 1" apart.
  • Bake 12-15 minutes or until biscuits are golden brown.
  • Remove from oven and brush with melted butter parsley mixture.

Garlic-Cheese Crescent Rolls

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I was ‘fridge diving’ when I came across a tube of crescent roll dough. I had already forgotten why I had originally purchased it. Well, didn’t matter because I knew then that with just a few more ingredients I could spruce them up to go with that night’s spaghetti. These garlic-cheese crescent rolls are proof that it doesn’t take much to make plain into … well, not plain!
Garlic-Cheese Crescent Rolls

You can use any spices and cheese you desire. You don’t have to make garlic-cheese crescent rolls exactly like the recipe. I like to substitute smoky chipotle powder for the spices for a nice southwestern, lightly spicy, variation. Creole seasoning and Old Bay make for a totally interesting twist that pair well with jambalaya or shrimp dishes. Go crazy with it!

Also try my chipotle garlic cheese bread.

Garlic-Cheese Crescent Rolls
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Garlic-Cheese Crescent Rolls

Course Bread
Cuisine American
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 4 servings

Ingredients

  • 8 ounce tube crescent roll dough
  • 3 tablespoons butter melted
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon dried oregano
  • 2 tablespoons grated Parmesan cheese

Instructions

  • Open dough and separate and shape per package instructions. Bake for half the time indicated on the tube (6 minutes).
  • Combine butter, garlic powder and oregano; brush over rolls. Sprinkle with cheese.
  • Return the rolls to the oven and bake another 6 minutes or until golden brown.

Chipotle Cornbread

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I made a big ole pot of chili. I needed some cornbread. But not any ordinary cornbread. No, I wanted something different, with a bit of a kick to stand up to the definitely-kickin’ chili. This chipotle cornbread stepped up to the challenge in a big way. A hint of heat and a heat of smokiness. And the perfect texture to boot. Perfect for crumbling into my chili.
Chipotle Cornbread

Make sure that your buttermilk is super cold and that the melted butter has cooled before adding it to the buttermilk. The two will form an curd-looking mixture. Do not over mix it. You want a little texture to your chipotle cornbread.

For even more of a spicy kick add a fire-roasted diced jalapeno or two to the batter. For a bit more smokey flavor, use a shredded smoked cheddar cheese (I smoke my own cheese. It’s awesome!).

Also try my grilled jalapeno honey butter cornbread.

Chipotle Cornbread
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Chipotle Cornbread

Course Bread
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 servings

Ingredients

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup buttermilk
  • 1 chipotle pepper minced
  • 1 tablespoon adobo sauce
  • 1 tablespoon honey
  • 2 large eggs
  • 4 tablespoons butter melted
  • 1 cup extra sharp cheddar cheese shredded

Instructions

  • Preheat oven to 350 F. Spray a round pie pan or 8" x 8" baking dish with non-stick spray.
  • In a large bowl combine the cornmeal, flour, baking powder and salt.
  • In another bowl combine the buttermilk, adobo, honey, eggs, chipotle pepper and butter. Add to the dry ingredients and stir until smooth and combined.
  • Fold in the cheese.
  • Pour batter into the pan and bake for 25 minutes or until done. Let rest 10 minutes before slicing and serving.

Cinnamon French Toast Bake

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I could’ve just opened a few tubes of cinnamon rolls and baked them for Anita to take into the office to treat her co-workers. But that’s just not me. Nothing wrong with a tube of cinnamon rolls (as I’m about to prove). They just need a little help to be even more awesome and this cinnamon French toast bake is definitely more awesome. Fluffy rolls in a cinnamon egg maple French toast batter, covered with chopped pecans, maple syrup and icing. It’s enough to make the other cinnamon rolls sitting in tubes jealous.
Cinnamon French Toast Bake

There’s nothing I would change about this recipe. Sure this cinnamon French toast bake isn’t light. It’s not low on calories. But it’s mighty good. And since the rolls are cut into small pieces before you bake them you can easily cut and serve smaller portions. If you want to that is.

Also try my brioche French toast.

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Cinnamon French Toast Bake

Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 12 servings
Author Inspired by a recipe from Pillsbury

Ingredients

  • 1/4 cup butter melted
  • 2 tubes cinnamon rolls with icing
  • 6 eggs
  • 1/2 cup heavy whipping cream
  • 2 teaspoons ground cinnamon
  • 2 teaspoons vanilla extract
  • 1 cup pecans chopped
  • 1 cup plus 1/2 cup real maple syrup

Instructions

  • Preheat oven to 375° F.
  • Pour melted butter into a 13" x 9" baking dish.
  • Open both cans of rolls. Separate the rolls and cut each into four pieces. Place pieces into the baking dish.
  • Beat the eggs in a medium bowl. Whisk in the cream, cinnamon and vanilla. Pour over the tops of the cinnamon rolls.
  • Sprinkle nuts over tops of rolls and drizzle with 1 cup of the syrup.
  • Bake for 20-30 minutes or until golden brown. Let cool for 15 minutes.
  • Drizzle remaining syrup over rolls.
  • Microwave the icing containers on half power for 10-15 seconds. Drizzle over rolls.

Bread Machine Jalapeno Cheese Bread

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I’ve been inspired lately by my bread making expertise. Ok, not really. But I have been really happy with how great my last few loaves have turned out, like this bread machine jalapeno cheese bread. I make the dough in my bread machine, then roll it out, shape it, and let it rise again. Finally, into the oven and done! I’ve proven to myself too many times before that I should not make dough by hand. I let the bread machine do it. Like this jalapeno cheese bread. Not too spicy, and not too cheesy, but just right and the perfect texture for sandwiches.
Bread Machine Jalapeno Cheese Bread
I think you could substitute just about anything for the jalapenos and the cheese in your bread machine jalapeno cheddar bread. Chopped roasted poblanos and pepper jack cheese would make for a great combination. As would diced green chiles (drained very well first) and Monterey jack cheese. The options are pretty much endless. Just don’t use any ingredients that are extremely moist.

Also try my bread machine garlic herb pepperoni bread and my Italian herb bread.

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Bread Machine Jalapeno Cheese Bread

Course Bread
Cuisine American
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 1 loaf
Author Mike

Ingredients

  • 1 cup warm water
  • 1 teaspoon kosher salt
  • 2 tablespoon sugar
  • 1/2 cup cheddar cheese diced (I used shredded)
  • 3 medium jalapenos seeded, diced
  • 3 cups bread flour
  • 1/2 tablespoon active dry yeast

Instructions

  • Place ingredients into your bread machine in the order listed.
  • Select the dough cycle and let the machine do its job.
  • Lightly flour a work surface and add the dough. Punch down to flatten.
  • Use a rolling pin to shape the dough into a rectangle the width of your bread pan. Lightly oil the bread pan.
  • Roll the dough up into a tight log. Seal the seam and ends tightly and transfer to your bread pan.
  • Cover loosely with plastic wrap and place in a warm place to rise, doubling in size, about one hour.
  • Preheat oven to 350 F.
  • Bake bread for 30 minutes or until the bread has a nice crust on it.
  • Remove to a wire rack to cook slightly before slicing and serving.

Po Boy Bread from the Bread Machine

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This is my go-to po boy bread dough recipe from the bread machine. No way am I enough of a baker to make a dough from scratch without a bread machine. I could never make something as good as this dough. It makes for the perfect po boy. The bread gets a nice crunchy, but thin, exterior. The insides are light, soft and airy.
Po Boy Bread from the Bread MachineI’ve made this po boy bread from a bread machine at least 30 times and every time it has come out great. Well, or it did after I got the hang of rolling it into a nice loaf shape. I also learned that cutting the slits isn’t just for making it pretty, the bread seems to keep a better shape.

To get the slits just right you need to use a very, very sharp knife. You don’t want to manhandle the dough cutting it. You want the knife to go through it effortlessly.

Check out The Southern Po’ Boy Cookbook for ideas on how to use your po boy bread. I love making the ham and Swiss po boy from the cookbook, among others! (And you have to use this bread when making my Cajun Muffaletta poboys!)

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Po Boy Bread from the Bread Machine

Course Bread
Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Servings 1 loaf
Author Mike

Ingredients

  • 1 cup lukewarm water
  • 1 1/2 teaspoons melted unsalted butter
  • 1 1/2 teaspoons sugar
  • 1 1/2 teaspoons salt
  • 3 cups plus a little more, if needed bread flour
  • 1 teaspoon instant yeast

For the glaze

  • 1 egg white
  • 1 teaspoon water

Instructions

  • Place ingredients into your bread machine in the order listed.
  • Process on the dough settings. After 5-10 minutes check the consistency of the dough. It should be sticky but not stick to the sides. If it is too dry add water, but in 1/2 teaspoon increments. If it is too wet add more flour 1 teaspoon at at time.
  • When the dough cycle is completed remove the dough to a lightly floured surface.
  • Roll the dough out into a rectangle that is approximately 16" wide and 12" deep.
  • Roll up the dough along the long edge.
  • Pinch the seam and ends closed and place onto a lightly greased baking sheet, seam-side down.
  • Cover with a cheesecloth and place into a warm place to rise until doubled, about an hour.
  • After about 30 minutes of rising preheat your oven to 425 F.
  • Uncover the bread and, using a very sharp knife, make a few 1/2" deep slits along the top of the dough, about 2" apart.
  • Whisk together the glaze ingredients and brush over the top of the dough.
  • Bake for 20 minutes.
  • Reduce the temperature to 350 F and bake another 5-10 minutes or until golden brown.
  • Let cool slightly before slicing.

Bread Machine Garlic Herb Pepperoni Bread

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Bread, glorious bread! You may not be excited but any time I get homemade bread to turn out as great as this I am one happy guy! It helped a lot that the dough for this bread machine garlic herb pepperoni bread was about as foolproof as you can get. I need foolproof when it comes to bread.

The house filled with a wonderful aroma as the bread baked. I love the smell of fresh-baked bread.
Bread Machine Garlic Herb Pepperoni BreadThe right combination of Italian flavors, bread machine garlic herb pepperoni bread also has the perfect texture, color, crust, flavor… you name it. I thought about adding more chopped pepperoni, but I think I was right in not doing that. You want every bite to be filled with all of the flavors and not over-powered by just one.

I’d make this again in a heartbeat! Also try my bread machine jalapeno cheese bread and my Italian herb bread.

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Bread Machine Garlic Herb Pepperoni Bread

You'll need a bread pan for baking the bread. You can use the bread machine to bake the bread if you like but you'll get a better crust and loaf if you transfer the dough to a pan and bake it instead.
Course Bread
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 1 loaf
Author Mike

Ingredients

  • 1 cup warm water
  • 1/4 cup light olive oil plus more for oiling your bread pan
  • 3 cups bread flour
  • 1 tablespoon sugar
  • 1 teaspoon Kosher salt
  • 1 teaspoon garlic powder
  • 1 tablespoon minced dried onion
  • 1 teaspoon dried basil
  • 1/4 cup shredded mozzarella cheese
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup pepperoni slices chopped
  • 2 teaspoons bread machine yeast
  • All-purpose flour

Instructions

  • Place ingredients into your bread machine in the order listed.
  • Select the dough cycle and let the machine do its job.
  • Lightly flour a work surface and add the dough. Punch down to flatten.
  • Use a rolling pin to shape the dough into a rectangle the width of your bread pan. Lightly oil the bread pan.
  • Roll the dough up into a tight log. Seal the seam and ends tightly and transfer to your bread pan.
  • Cover loosely with plastic wrap and place in a warm place to rise, doubling in size, about one hour.
  • Preheat oven to 350 F.
  • Bake bread for 30 minutes or until the bread has a nice crust on it.
  • Remove to a wire rack to cook slightly before slicing and serving.

Brioche French Toast

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It had been soooooo long since I had French toast. Anita suggested that I make some and I quickly put the things I needed on my grocery list. I started with homemade brioche bread, but you can use a loaf from the store or substitute another type of bread, such as challah. You’ll get the best results with day-old or slightly stale bread. My homemade brioche is nice and thick, absorbing loads of the egg batter, which is the key to a perfect French toast. You don’t just want a light coating on the outside, you want it all the way through, in each and every bite.

Brioche French ToastThis brioche French toast checked off every box on my list of things that make for great French toast. A slightly crunchy crusty edge: check. Eggy creamy soft insides: check. Able to absorb tons of real Maple syrup: check and check again.

Also try my English muffin French toast and my cinnamon French toast bake!

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Brioche French Toast

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings
Author Based on a recipe from Alton Brown

Ingredients

  • 1 cup half-and-half
  • 3 large eggs
  • 2 tablespoons honey warmed
  • 1/4 teaspoon Kosher salt
  • 8 1/2" thick slices stale Brioche bread
  • 4 tablespoons unsalted butter divided
  • Your favorite toppings real maple syrup, powdered sugar, whipped cream, fruits, etc

Instructions

  • Preheat oven to 375 F.
  • Add half-and-half, eggs, honey and salt to a pie pan. Whisk with a fork.
  • Working in batches, place bread in the egg mixture and let soak on each side for 30 seconds. Transfer to a wire rack over a sheet pan.
  • Working in batches, melt 1 tablespoon of the butter in a large skillet. Add 2 bread slices to the skillet and cook until golden brown, 2-3 minutes. Flip and cook another 2-3 minutes. Remove to another wire rack over a sheet pan.
  • Transfer pan of bread to the oven and bake 5 minutes.
  • Serve immediately with your favorite toppings.

Black Pepper Biscuits

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I’ve always wanted to make my own biscuits from scratch. I finally stepped up to the challenge after watching Trisha Yearwood make these black pepper biscuits on her TV show. I figured heck, I can do that. So I did. And I was so happy that I did. These black pepper biscuits are ‘meaty’. They are not your light and fluffy little light clouds of dough. They hold up to anything and they taste absolutely divine. Buttermilk and butter… oh pinch me.

Black Pepper BiscuitsThe key to these black pepper biscuits is the butter. Make absolutely sure you cut the butter into small pieces. Big ones will not do. I cut the 6 tablespoon chunk into teaspoon pats first, then I cut each pat into 9 small pieces. That worked perfectly for me. If you leave the butter too big your biscuits might just fall apart. At the least you’ll have a hard time forming them into biscuits to start with. So, smaller is better! And when they come out of the oven all hot and yummy, drizzle them with my black pepper honey.

If you want that great homemade biscuit flavor but without the work, try my bread machine southern biscuits too!

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Black Pepper Biscuits

Course Bread
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 10 -12 biscuits
Author Based on a recipe from Trisha Yearwood

Ingredients

  • 2 1/4 cups all-purpose flour
  • 2 1/4 teaspoons baking powder
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon baking soda
  • 6 tablespoons unsalted butter cut into very small pieces, keep in freezer until ready to use
  • 1 cup buttermilk
  • 1 tablespoon heavy cream
  • Finely ground black pepper

Instructions

  • Preheat oven to 450 F.
  • Sift the flour, baking powder, salt and baking soda into a large bowl.
  • Add the butter cubes. Break up any pieces that stick together. Use your fingers to combine the butter with the flour mixture.
  • Add the buttermilk and stir until a dough forms.
  • Lightly pack the dough with your hands and place onto a lightly floured surface. Use the palms of your hands to flatten out into a 1" thick shape.
  • Use a 2 1/2" biscuit cutter to cut the dough into rounds. Transfer to a baking sheet lined with a silicon mat or parchment paper. Use any remaining dough scraps by pressing them back together with your hands and cutting more biscuits.
  • Brush the tops of the biscuits with the heavy cream and sprinkle generously with the black pepper.
  • Bake until starting to turn golden brown, 10-12 minutes.