Jalapeno Cornbread

Our neighbor brought us a big ole bag of perfect jalapeno peppers. I was like a kid at Christmas. I immediately added the ingredients for jalapeno cornbread to my grocery list. Which isn’t much, since it’s the easiest thing to make. This cornbread cooks up deliciously moist. You can taste the peppers. They aren’t so overwhelmingly hot that you regret every bite. Not at all. There’s a nice little kick, but I found it pleasantly spicy.

Jalapeno Cornbread

This recipe for jalapeno cornbread can also be changed to use whatever your favorite pepper might be. Poblanos bring that great pepper flavor, but without as much spiciness. Green bell peppers of course would be quite tame. The bigger the pepper, the less the heat, so peruse your local market and grab whatever peppers suite your fancy. Or use a combination of peppers for a great pepper flavor-packed cornbread!

I baked my cornbread in a large cast iron skillet. Nothing heats up better and more evenly. And cast iron gives the cornbread that fantastic crust!

Also try my chipotle cornbread.

Jalapeno Cornbread
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5 from 1 vote

Jalapeno Cornbread

This cornbread cooks up deliciously moist. You can taste the peppers. They aren’t so overwhelmingly hot that you regret every bite. Not at all. 
Course Side
Cuisine American
Keyword cornbread, jalapeno, spicy
Prep Time 10 minutes
Cook Time 25 minutes
Resting time 10 minutes
Servings 6 servings
Calories 521kcal

Ingredients

Instructions

  • Place oil in a 10 inch cast iron skillet. Using a paper towel, spread the oil out over the bottom and sides of the pan. Place in the oven and preheat to 400 F.
  • In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt.
  • Whisk in the buttermilk, butter, and eggs. Fold in 1 cup of the cheese, the corn and the diced jalapenos.
  • Remove the skillet from the oven. Pour in the batter and spread out evenly.
  • Top the batter with the remaining cheese and add the sliced jalapenos.
    Pour batter in pan, top with sliced jalapeños and remaining 1/2 cup cheese, and place in the oven. Bake for 20-25 minutes until a toothpick inserted in the middle comes out clean. Let cool in pan for 10 minutes before slicing.
  • Bake for 20-25 minutes or until golden brown and a toothpick inserted into the center comes out clean.
  • Let cool slightly before slicing and serving.

Nutrition

Calories: 521kcal | Carbohydrates: 46g | Protein: 16g | Fat: 31g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 697mg | Potassium: 263mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1003IU | Vitamin C: 9mg | Calcium: 329mg | Iron: 2mg

Nutritional values are approximate.

Gorgonzola Garlic Bread

This Gorgonzola garlic bread recipe was a delicious change from our usual mozzarella cheese bread. I made this to go with some grilled BBQ shrimp, so we could sop up the sauce. They made a fantastic combination. We really liked the tang of the Gorgonzola. And although the recipe calls for making this bread in the oven, you can use the grill just as easily, specially if you already have it fired up!

Gorgonzola Garlic Bread

Gorgonzola garlic bread is easy to make, but don’t forget the Parmesan cheese like I did the first time I made it. The Parmesan adds such a nice flavor with the Gorgonzola. You could substitute Asiago cheese and even add some red pepper flakes for a little heat. If that’s your thing.

Gorgonzola Garlic Bread
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4 from 1 vote

Gorgonzola Garlic Bread

Gorgonzola garlic bread is easy to make, but don't forget the Parmesan cheese like I did the first time I made it.
Course Appetizer, Bread, Side
Cuisine American
Keyword garlic bread, gorgonzola butter
Prep Time 5 minutes
Cook Time 5 minutes
Servings 8
Calories 392kcal

Ingredients

  • ¼ cup unsalted butter softened
  • ½ cup gorgonzola cheese crumbled
  • 1 clove garlic minced
  • ½ teaspoon fresh parsley chopped
  • ¼ teaspoon kosher salt
  • pinch ground black pepper
  • 1 loaf Italian bread cut into 1" slices, can substitute French bread
  • Parmesan cheese grated, to taste

Instructions

  • Preheat broiler.
  • In a small bowl, combine the butter, cheese, garlic, parsley, salt and pepper.
  • Spread mixture onto bread slices. Sprinkle with Parmesan.
  • Place slices on a baking tray and under a broiler for a few minutes or until the cheese is hot and bubbly.

Nutrition

Calories: 392kcal | Carbohydrates: 30g | Protein: 6g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 382mg | Potassium: 144mg | Fiber: 2g | Sugar: 18g | Vitamin A: 232IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg

Nutritional values are approximate.

Italian Breadsticks

We’ve been trying to perfect our breadsticks approach for years. It’s sad to admit that. But something always went weird. Heck, they’re just breadsticks, I know! Well, no more. These Italian breadsticks are absolutely fantastic. We made them on our wood pizza oven, but you can make them just as easily and just as good in your oven. They’re light and fluffy, very tasty and perfect for dipping in warmed marinara sauce.

Italian Breadsticks

You can certainly go through the steps of making your own pizza dough when you make Italian breadsticks. We’ve discovered a frozen dough, Tiseo’s, at our local grocery store that is perfect for breadsticks. And pizza. You can’t beat the final product. It’s just great!

Also try my fried Mozzarella sticks.

Italian Breadsticks
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5 from 1 vote

Italian Breadsticks

You can certainly go through the steps of making your own pizza dough when you make Italian breadsticks.
Course Bread
Cuisine American
Keyword breadsticks, Italian
Prep Time 13 hours 15 minutes
Cook Time 15 minutes
Servings 8
Calories 240kcal

Ingredients

Instructions

  • Remove the dough from the freezer and place in the fridge over night to thaw.
  • One hour before you plan on making the breadsticks remove the dough from the fridge and place on your countertop to come to room temperature.
  • Preheat your oven to 425 F.
  • Lightly flour a flat work surface, such as a countertop.
  • Lightly oil your pizza pan. Sprinkle with cornmeal.
  • Remove the dough from its packaging and, using your palms or a rolling pin, form into a round that is roughly the size of your pizza pan. Try to not overwork the dough. Transfer dough to the pan.
  • In a small pan over low heat, melt the butter. Stir in the garlic powder and Italian seasoning. Brush over the dough. Remember, edge-to-edge is our pledge so get it all around!
  • Cover the dough with the cheese, again getting it everywhere!
  • Bake the dough for 12-15 minutes or until golden brown and lightly crispy. If desired, turn the broiler on for 1 minute to further brown the top.
  • Remove from oven. Transfer to a cutting board and cut into sticks.
  • Serve with warmed marinara sauce for dipping.

Nutrition

Calories: 240kcal | Carbohydrates: 28g | Protein: 10g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 564mg | Potassium: 27mg | Fiber: 1g | Sugar: 4g | Vitamin A: 257IU | Vitamin C: 1mg | Calcium: 129mg | Iron: 2mg

Nutritional values are approximate.

Bread Machine Italian Herb Bread

I am not a baker. That’s why I have a bread machine. I’m lucky even still to get something that resembles a loaf of bread. And I’m really lucky (and happy) if I get a loaf that tastes as fantastic as this bread machine Italian herb bread. The aroma from this bread as it bakes is insanely amazing. If I could bottle it I would and I’d put it into air fresheners or one of those oil infuser things. Herbs are throughout the bread so there’s no chance you take a bite and don’t get all that deliciousness.

Bread Machine Italian Herb Bread

I wouldn’t change a thing about this bread machine Italian herb bread. Well, that’s sort of true. I sometimes sneak in a pinch or two or three of red pepper flake. Just enough for a bit of spiciness but not so much that the bread is ‘hot’. But trust me, the bread is fantastic just as it is. The herb flavor (and aroma) just cannot be beat. And neither can the flavors.

I keep practicing making bread by hand, and sometimes I get it and most of the times it just comes out ok. Until I’m a master, I’ll keep using my trusty bread machine.

Bread Machine Italian Herb Bread
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5 from 1 vote

Bread Machine Italian Herb Bread

I sometimes sneak in a pinch or two or three of red pepper flake.
Course Bread
Cuisine American
Keyword bread, herbs
Cook Time 2 hours 45 minutes
Total Time 2 hours 45 minutes
Servings 8
Calories 259kcal

Ingredients

Instructions

  • Place ingredients into bread machine in the order listed.
  • Process on dough cycle.
  • Lightly flour a flat work surface and your hands. Remove dough from bread machine and work into a ball, folding with your hands.
  • Transfer to lightly oiled bread baking pan.
  • Cover loosely with plastic wrap that has been lightly sprayed with non-stick spray.
  • Transfer to a warm place and let rise until doubled, 45 minutes to an hour.
  • Preheat oven to 375 F.
  • Carefully remove the wrap. Bake for 30-40 minutes or until golden brown.
  • Remove and let cool slightly before slicing.

Nutrition

Calories: 259kcal | Carbohydrates: 43g | Protein: 9g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 2mg | Sodium: 347mg | Potassium: 117mg | Fiber: 2g | Sugar: 2g | Vitamin A: 31IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg

Nutritional values are approximate.

Pimento Cheese Spread

I made a big batch of super-tasty roasted tomato soup the other day. I think it’s pretty much law that you must have a grilled cheese sandwich with a bowl of tomato soup. But, if you know me, I had to do things just a bit different. So, I decided to make pimento cheese. I’ve made pimento cheese grilled cheese sandwiches before, and I loved them, so to change things up I made pimento cheese bread sticks. I just took a great creamy pimento cheese mixture and spread it over toasted ciabatta bread. Under the broiler for a bit and then… fantasticness!

Pimento Cheese Spread

On the off-chance that you have some leftover pimento cheese spread, I cannot recommend enough just how great it can be on grilled burgers or hot dogs.

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Get the real stuff.

Also try my easy pimento cheese.

Pimento Cheese Spread
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5 from 1 vote

Pimento Cheese Spread

Creamy pimento cheese mixture, spread over toasted ciabatta bread. Under the broiler for a bit and then… fantasticness!
Course Sauce
Cuisine American
Keyword pimento cheese
Prep Time 5 minutes
Total Time 5 minutes
Servings 4
Calories 478kcal

Ingredients

Instructions

  • Combine the cheddar, Asiago and mayonnaise in a bowl.
  • Empty the jar of pimentos into a small food processor and pulse a few times.
  • Stir the pimentos into the cheese mixture. Add the pimento juice a little at a time, stirring. Add more juice until you get the consistency you desire.
  • Stir in the red pepper flake, if using.
  • Spread on crunchy bread.

Nutrition

Calories: 478kcal | Carbohydrates: 4g | Protein: 18g | Fat: 43g | Saturated Fat: 16g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 77mg | Sodium: 753mg | Potassium: 116mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1449IU | Vitamin C: 29mg | Calcium: 552mg | Iron: 1mg

Nutritional values are approximate.

Grilled Garlic Parsley Cheese Bread

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.

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

Also try my easy grilled chimichurri bread.

Grilled Garlic Parsley Cheese Bread
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5 from 1 vote

Grilled Garlic Parsley Cheese Bread

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! 
Course Appetizer
Cuisine American
Keyword garlic bread, grilled
Prep Time 10 minutes
Cook Time 10 minutes
Servings 10 servings
Calories 249kcal

Ingredients

  • 1 loaf French bread
  • 1 ½ sticks unsalted butter softened
  • 4 cloves garlic minced
  • ¼ cup Parmesan cheese freshly grated
  • 3 tablespoons fresh parsley finely chopped
  • kosher salt
  • 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.

Nutrition

Calories: 249kcal | Carbohydrates: 23g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 248mg | Potassium: 69mg | Fiber: 1g | Sugar: 1g | Vitamin A: 544IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 2mg

Nutritional values are approximate.

Copycat Red Lobster Cheddar Bay Biscuits

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, which was a bonus. 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 so it’s not really an issue at the restaurant!

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! At that point they’re no longer a copycat, but they’re still mighty darned good!

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

Also try my copycat of Red Lobster’s tartar sauce. It’s really yummy!

Copycat Red Lobster Cheddar Bay Biscuits
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5 from 1 vote

Copycat Red Lobster Cheddar Bay Biscuits

 We all thought that this copycat Red Lobster Cheddar Bay biscuits was even better than the restaurant favorite. They aren’t quite as crumbly.
Course Bread
Cuisine American
Keyword biscuits, cheddar, copycat, Red Lobster
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12
Calories 213kcal
Author Mike

Ingredients

For the topping

  • 2 tablespoons unsalted butter melted
  • ½ teaspoon garlic powder
  • ½ tablespoon fresh parsley 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.

Nutrition

Calories: 213kcal | Carbohydrates: 18g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 308mg | Potassium: 66mg | Fiber: 1g | Sugar: 1g | Vitamin A: 453IU | Vitamin C: 1mg | Calcium: 117mg | Iron: 1mg

Nutritional values are approximate.

Garlic-Cheese Crescent Rolls

I was ‘fridge diving’ when I came across a tube of crescent roll dough. I had already forgotten why I had originally purchased it. For all I knew, I was probably going to make chicken salad crescent sandwiches. Well, it 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 dinner. These garlic-cheese crescent rolls are proof that it doesn’t take much to make plain into … well, not plain! These were the perfect rolls for to go along with my easy pasta dish, perfect for sopping up any sauce on the plate!

Garlic-Cheese Crescent Rolls

You can use any spices and cheese you desire. Whatever you think might go together best. 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 and Old Bay seasonings make for a totally interesting twists that pair well with shrimp dishes. Go crazy with it!

Impress everyone. Use a huge basting brush to brush these rolls. No point in messing around. Plus, it’s great for the grill!

Also try my chipotle garlic cheese bread.

Garlic-Cheese Crescent Rolls
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5 from 1 vote

Garlic-Cheese Crescent Rolls

These garlic-cheese crescent rolls are proof that it doesn’t take much to make plain into … well, not plain!
Course Bread
Cuisine American
Keyword cheese, crescent rolls, garlic
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 4 servings
Calories 221kcal

Ingredients

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.

Nutrition

Calories: 221kcal | Carbohydrates: 24g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 3mg | Sodium: 496mg | Potassium: 38mg | Fiber: 1g | Sugar: 6g | Vitamin A: 49IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg

Nutritional values are approximate.

Chipotle Cornbread

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!).

Although you can use pie plates as I mention in the recipe, this cornbread is also fantastic when made in a cast iron skillet.

Also try my grilled jalapeno honey butter cornbread and my not-grilled jalapeno cornbread..

Chipotle Cornbread
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5 from 1 vote

Chipotle Cornbread

A hint of heat and a heat of smokiness. And the perfect texture to boot. Perfect for crumbling into my chili.
Course Bread
Cuisine American
Keyword cornbread, spicy
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 servings
Calories 332kcal

Ingredients

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.

Nutrition

Calories: 332kcal | Carbohydrates: 43g | Protein: 13g | Fat: 12g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 1310mg | Potassium: 224mg | Fiber: 3g | Sugar: 6g | Vitamin A: 368IU | Vitamin C: 1mg | Calcium: 329mg | Iron: 3mg

Nutritional values are approximate.

Cinnamon French Toast Bake

I could’ve just opened a few tubes of cinnamon rolls and baked them for my wife 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.

I use pecans from my dad’s nut trees when I make this recipe and any other that calls for pecans. Sorry, I don’t share since they are very near and dear to me. You’ll have to settle for store-bought pecans (unless you know someone with pecan trees too)!

Also try my brioche French toast.

Cinnamon French Toast Bake
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5 from 1 vote

Cinnamon French Toast Bake

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.
Course Breakfast
Cuisine American
Keyword French toast
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 12 servings
Calories 451kcal

Ingredients

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.

Nutrition

Calories: 451kcal | Carbohydrates: 60g | Protein: 7g | Fat: 21g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 484mg | Potassium: 171mg | Fiber: 1g | Sugar: 38g | Vitamin A: 278IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 2mg

Nutritional values are approximate.