Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Parsley Potatoes




This is the easiest and fastest potato dish you will ever want to make.  I use baby red and white potatoes for this recipe. Steve caught some beautiful fish today and I’m making Parsley Potatoes as a side dish.

1tablespoon olive oil
4 tablespoons unsalted butter (1/2stick
2 1/2 pounds small Yukon gold and red potatoes, scrubbed not peeled
1/2 onion finely diced
1 tablespoon Kosher salt
1 teaspoon freshly cracked black pepper
3 tablespoons of freshly chopped flat leaf Italian parsley
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Cook Time: 35 minutes
Yields: 6 servings
Equipment: 6 qt Dutch oven with lid

In a heavy bottom Dutch oven, add olive oil the butter and melt. Add the diced onions and whole potatoes, Kosher salt and black pepper. Cover with tight-fitting lid. Cook over low heat for 20-30 minutes until the potatoes are just tender, tested with a small knife.

Occasionally (every 10 minutes or so), shake the pot without removing the lid to prevent the potatoes from burning.

Turn off the heat and allow the potatoes to steam for another 5 minutes. Do not overcook. Toss with parsley and serve hot.






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French Vanilla Cupcakes Covered In Cinnamon Sugar

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The grocery store has a lot of great varieties of box cake mixes to choose from today. Sometimes you just don’t feel like making a cake from scratch or maybe you just don’t have the time.

This French vanilla box cake mix is so good. This variety acts as a blank canvas allowing you to add additional flavorings. I recently bought a bottle of rose water from a specialty food store. I thought how interesting might that be to give the cupcakes a slight floral hint. I also have another secret ingredient that’ll give the moistest cupcakes ever!


French Vanilla Cupcakes

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Sonny’s Bar-B-Q, Then And Now


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When I look back, where I started, I can’t believe my eyes. The neighborhood barbecue place has undergone an awesome facelift.  One of my first jobs was at Sonny’s Real Pit Bar-B-Q, where I worked for most of my young adult life. Because of that, I still have extended family and friends still with the company.

Two of my dearest, own and operate the location at 5324 Bruce B Downs Blvd. Wesley Chapel. If you’re traveling through Florida, and you’re craving some amazing barbecue, with true southern hospitality, stop in and have some “lip-smacking” ribs or a delicious pulled pork sandwich. For more information visit their website at

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Fall Soup Combo



Fall Soup Combo (2)

Fall Soup Combo (3)

Fall Soup Combo (4)

Fall Soup Combo (5)

Fall Soup Combo (6)

Fall Soup Combo (1)

This soup I’ve made for my friends and they are always amazed.  Not only is it delicious but the way it’s presented is really cool.

I made a traditional spring soup as one of the soups in this recipe because my family are not fans of broccoli, I am, however; since peas are always available in the frozen section, I went with a pea and mint soup instead.  I mean really, peas are great and when you buy them frozen they are at their peak anyway.  The other is, I made this recipe totally vegetarian.  I used veggie stock (of course if you wanted, you could use chicken stock and it would be equally as good).  I also incorporated one sweet potato and a russet potato as thickening agents for both soups, so I didn’t use any cream. My daughter doesn’t eat meat products so I learned alternatives for certain dishes.

Next, add the second soup by keeping the bowl slightly tilted. Make yourself some homemade croutons and add the diced cooked pancetta and croutons to the butternut squash soup and chopped pistachios with croutons to the pea soup. When your finished the cooled soups can be stored in airtight containers and can even be frozen for another time.

1 butternut squash peeled and diced (2-inch pieces)
1 package of  thawed frozen peas
1 russet potato peeled and diced (2-inch pieces)
2 cloves of garlic minced
2 sweet onions diced
1 Fresno pepper minced and seeded
1 bulb of fennel diced
3 quarts of vegetable stock
3 tablespoons of finely chopped mint leaves
1/4 pound of diced pancetta (1-inch pieces)
2 tablespoons of finely chopped pistachios
2 tablespoons of brown sugar
1 teaspoon of cinnamon
1 teaspoon of grated fresh nutmeg
Kosher salt and fresh cracked black pepper

First, you want to roast all the squash, potatoes, fennel and both potatoes off in a 425-degree oven with olive oil and salt and pepper for about 40 minutes or until fork tender. Have to heavy bottom pots on the stove and start to sweat your onion, and garlic for both soups, add the Fresno chili to the pot for the butternut squash soup. Add a pinch of salt and pepper to both. After the onions are translucent, then add the fennel and peas with the russet potato to the one pot.  The other pot adds your add your brown sugar, cinnamon, nutmeg, sweet potato, and squash.  Cover the veggies in both pots with the vegetable stock and a little more salt and pepper.  Bring to a boil, then turn down to a simmer cover, and cook for another 30 minutes. In a small saute pan add 1 teaspoon of olive oil and diced pancetta and cook until all the fat is rendered out and pancetta is crisp then drain on some paper towel. After thirty minutes blend both of your soups. If You have an emersion blender that works great, if not let the soups cool before putting them in a regular blender.  Then pour them back into their pots and warm them up on low heat.  If You feel they are too thick then add a little more stock to thin them out.  Now you can add the finely mined mint to the pea soup and stir.  To achieve the soups side by side tilt the bowl when adding the first soup.


Homemade Ciabatta Croutons

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