I started this blog one year ago, after several years of going home from work, day after day to an empty house. I was tired of cooking wonderful meals that I ate by myself and packing up the leftovers for my husband. In December ’18 I decided to start this blog as a hobby, to quiet a nagging voice inside my head to be creative again and to be productive. It went live in January 2019! I did several things I never thought I’d have the courage to do in addition to this blog! I started using Twitter, Pinterest, and Instagram and posting on Facebook, and went to two WordPress events. I’ve always been hesitant to post about myself or my life, but when it comes to recipes and books, I find that I enjoy it!
My Latest Obsession, SKILLET BREAD. This No-Knead Cheddar Skillet Bread with White Pepper is an Homage to Grandma’s Pizza.
This cheesy bread was inspired by last week’s No-Knead Skillet Olive bread. It was so good that I wanted to try a different skillet bread recipe. Since it’s reminiscent of focaccia, I thought of grandma’s pizza. Grandma used to put white pepper on the crust of her homemade pizza. It gave it a mysterious kick that I loved! I’ve never been able to duplicate her pizza, so I stopped trying, but this slightly spicy bread reminds me of her!
Instead of olives, this time I stirred 8oz of cubed cheddar cheese into 3 cups of flour in a large bowl.
In a medium bowl, I added 2 cups lukewarm water and stirred in the yeast packet, then 2 tsp salt, 1/2 tbsp granulated onion, 1/2 tsp granulated garlic, 1/4 tsp ground white pepper, and 1/2 tsp crushed red pepper. I added 1/2 cup flour and stirred well.
Next, I stirred the wet ingredients into the dry ingredients and mixed them well. Then I covered it with plastic wrap and put a tea towel over it and set it in a warm place to rest and rise for an hour.
TIP
My kitchen is cold so I pre-heated my microwave with a cup of water just to take the chill off and warm it up a little. Then I tucked the bowl of dough inside the cozy, slightly warm microwave to rise for an hour.
After the hour had passed, I oiled the bottom and sides of my 10″ cast iron skillet with a drizzle of olive oil and poured the dough into the skillet, using lightly oiled fingers to get it out of the bowl. Gently pat the dough to evenly fill the skillet.
Next, I covered it with the tea towel and put it back in my slightly warm microwave to sit and rise for another half hour.
I preheated my oven to 425f and decorated the top of the bread with fresh instant pot black beans, crushed red pepper, roasted peppers, 1/4 tsp white pepper, and cilantro leaves.
I baked it for a half hour and it was golden brown so I took it out and carefully turned it out onto a baking rack to cool. Be very careful because it’s heavy and scorching hot!
After it cooled for at least a half hour we cut into it and ruined our dinner!
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No-Knead Cheddar Skillet Bread
ebookfoodie
This crusty, cheesy, yeasty bread is super easy and ready to eat in about 2 1/2 hours! As an homage to Grandma, I add white pepper to the crust! Skillet bread is my new obsession! *As an Amazon Associate, I earn from qualifying purchases.
Add 2 cups lukewarm water to a medium-sized mixing bowl.
Add the yeast packet, or 2 1/4 tsp of yeast, and stir well.
Add 1/2 cup flour and the salt to the medium bowl and stir well.
Next, in a large mixing bowl, add 3 cups flour
Add the cubed cheese to the flour and mix well.
To the medium bowl with the yeast, add the garlic, granulated onion, 1/4 tsp white pepper, 1/4 tsp red pepper flakes and stir.
Slowly stir the wet ingredients into the dry ingredients and mix well.
Cover with plastic wrap and place a tea towel over it. Place it somewhere warm to rest and rise for 1 hour.
After the dough has rested an hour, oil the bottom and sides of a 10” cast iron skillet with 1/2 tbsp olive oil.
Pour the dough into the skillet using your fingers to pull it out of the bottom of the bowl. It will be sticky!
Lightly oil your fingers and press the dough around gently to even it out. Don't poke the cheese cubes down into the bread. Most will sink to the bottom anyway.
Cover the skillet with a tea towel and put it back in a warm place to rest and rise for a half hour.
Preheat your oven to 425° F.
After a half-hour, remove the tea towel and decorate the top of your bread. Sprinkle the remaining 1/4 tsp white pepper, red pepper flakes, and anything else you want to use to decorate it. Parsley flakes, a little shredded cheese… A drizzle of olive oil…
Bake for 30 minutes and check to see if it's golden brown on top. If not, give it a few more minutes until it's golden brown.
Remove the skillet from the oven very carefully turn the bread out onto a cooling rack and let cool (pretty side up) for at least a half of an hour before slicing!
Notes
It is very moist! If you increase it to 4 cups of flour you will have a less fragile, slightly higher loaf.
I like to slice a large round of bread like this by cutting it in half once. Then cut the half into shorter slices.
This makes amazing sandwiches if any is leftover.
If you love this recipe, you may also love my no-knead olive skillet bread!*As an Amazon Associate I earn from qualifying purchases. Support your favorite food bloggers by rating or liking our recipes, or start your Amazon shopping from a link on a food blog. The blogger receives a small commission, at NO cost to you.
This FoodieBook Friday is a revisit to last week’s Pecan & Cherry Stuffed Squash post. I’ve had several requests to post the full No-Knead Olive Skillet Bread recipe. It’s an amazingly moist, easy to make, garlicky, yeasty, salty, olivey treat!
If you love shrimp and especially love shrimp with a little pizazz, you will add this to your weekly rotation! I made this cilantro lime shrimp skillet once and my husband has requested it once a week since. My go to shrimp recipes are shrimp fajita and shrimp scampi, but this one is our new favorite. It serves up best the night of cooking it, but packs up for a dinner work shift meal just fine. I get a little heavy handed with the panko, because who doesn’t love a crunchy topping?! I have served it over crusty toasted bread, over rice and alone – no matter what I serve it with, it’s a winner.
Tired of Shrimp Scampi? Looking for a shrimp recipe with some zing?!Here it is!This one-pan dish cooks up quickly so have your sides ready to go! We like to serve this over toasted bread slices rubbed with a garlic clove.
Prep Time10mins
Cook Time10mins
Total Time20mins
Course: Appetizer, Main Course, Side Dish
Cuisine: American
Servings: 4People
Calories: 133kcal
Author: ebookfoodie
Equipment
cast iron pan or heavy oven-safe pan, or a sheet pan with sides will work
Ingredients
1lbMedium to large shrimpRaw, cleaned.
1Whole lime & the zestI use this microplane zester. Lemon or orange zest is also delicious!
1tbspOlive oilPlus a little to oil the pan. I have crushed red pepper infused olive oil.
1bunchCilantroDon't like Cilantro? Use Parsley or scallions.
1clovegarlic
Instructions
Preheat the oven to 475°.
Zest the lime and slice in half. Slice one lime half into six wedges. *Reserve four wedges for garnish.
Peel, crus, and finely dice the garlic.
Wash and dry the jalapeños and slice into thin rounds.
Wash, pat dry, and coarsely chop the cilantro. You should have about 1/3 cup. *Reserve 1 tbsp for garnish.
To a medium bowl add the cleaned, dry shrimp.
Add garlic, ½ of the lime zest and ½ the cilantro to the shrimp.
Add 1 tbsp olive oil and ½ tbsp melted butter to the bowl with the shrimp.
Squeeze juice from the lime half plus two wedges over the shrimp, mix and allow it to marinate for a few minutes while you prepare the pan and topping.
Prepare the Panko Topping for Baking on the Shrimp. (Scroll down for instructions for serving leftover)
Add the panko, 2 tbsp melted butter, cilantro, and remaining lime zest to a bowl and stir. Add salt and pepper to taste.
Prepare the Skillet
Lightly oil the bottom of a cast-iron skillet and line with jalapeno slices. I use a #8 Cast Iron Skillet.
Place the shrimp in a flat, single layer on top of the jalapenos, and pour the marinade over the top. (Overcrowding the pan will cause them to be a little soggy, but still delicious!)
Spoon panko topping over the shrimp and add a drizzle of olive oil over the top. (If you are serving a portion of the dish as leftovers, set aside some of the panko topping.)
Bake the shrimp skillet in the preheated 475° oven for seven to ten minutes, or until shrimp are pink. If you're not sure, remove one and cut it in half after seven minutes. If it is cooked, it will be pink and slightly white in the center.
To Prepare Panko Topping to Serve Leftover
Brown panko and butter in a skillet over medium-high heat until lightly toasted. Mix in the cilantro and zest and set aside. When cool, place toppings in zip-top or small containers to top the shrimp later!
Notes
UPDATE: I recently cooked this in my largest cast iron skillet with mandolin-thin sliced zucchini around the edge of the pan and it was a one-pan dinner delight! I like to wash my shrimp by placing it in a bowl of ice water and about 1/2 tsp of salt for a few minutes, then rinse and pat dry.I tend to overcrowd the skillet. For crispier topping and even cooking, allow for a little space between the shrimp.Like extra spicy shrimp? Add extra jalapeño or dice some more jalapeño into the crumb topping! I’ve added poblano or serrano peppers when I was out of jalapeños. This dish is best fresh from the oven, however, it’s still delicious leftover! When I need to send it with Husband for dinner during his work shift, I brown some of the panko and send it on the side.The shrimp can be served as is, or I recommend it served on toasted crusty bread rubbed with garlic or over rice or quinoa!
I love cilantro and I love shrimp. A local restaurant chain serves a cilantro shrimp dish and I had been craving it, HARD! I searched the web for recipes and adapted my recipe from this amazing blog, Gimme Some Oven. It’s certainly delicious too. I like the little kick of spice I get with the jalapeno!
I hope you try this one pan dinner! *As an Amazon Associate I earn from qualifying purchases. Support your favorite food bloggers by rating or liking our recipes, or start your Amazon shopping from a link on a food blog. The blogger receives a small commission, at NO cost to you.
I love cilantro and I love shrimp. A local restaurant chain serves a cilantro shrimp dish and I had been craving it, so I searched the web for recipes and adapted my recipe from this amazing blog, Gimme Some Oven. It’s certainly delicious too. I like the little kick of spice I get with the jalapeno!
Served on garlic-rubbed toasted bread with Hope’s Rustic Corn. (Click the image above for my rustic corn recipe.)
