Let's Dish With Linda Lou

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

Spicy Kale Chips

Spicy Kale Chips

These Baked Spicy Kale Chips are a great alternative to traditional potato chips. Once you eat one, you won’t be able to stop. You can season the kale any way you want or not at all. The flavor combinations are endless.

If you like the salt and vinegar flavored chips, drizzle a little sherry vinegar over the kale before baking.


Salad Spinner



Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Equipment: 2 rimmed baking sheet pans, salad spinner

1 bunch kale
1 tablespoon olive oil
1 tablespoon Kosher
1 teaspoon cayenne pepper

Preheat oven to 350-degrees F.
Using a pair of kitchen shears, carefully remove the leaves from the thick stems. Tear into bite-size pieces
Wash thoroughly and dry the kale using a salad spinner. Drizzle the kale with olive oil, kosher salt, and cayenne pepper. Bake for 10 minutes, or until the edges turn brown and the kale become crisp.

Transfer the Spicy Kale Chips to a large serving bowl. While the kale chips are still hot, sprinkle lightly with Kosher salt.

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Jumbo Style Heirloom Tomato Salsa

Chili Lime Chicken Burgers With Jumbo Salsa.jpg

I found some great heirloom tomatoes for a Jumbo-Style Heirloom Tomato Salsa.

Chili Lime chicken Burgers With A Jumbo Salsa

Local Grown Florida Heirloom Tomatoes

2016-08-06 21.54.50-2

Red Onion

Jumbo-Style Heirloom Tomato Salad

Prep Time: 10 minutes
Total Time: 10 minutes
Yields: 4 servings
Equipment: large mixing bowl

6 multi-colored heirloom tomatoes, sliced into wedges
1 red onion, large dice
1 Fresno chili, seeded and minced
2 tablespoons of cilantro, roughly chopped
4 tablespoons of fresh lime juice, 2 to 3 limes
1 tablespoon of Kosher salt
1 teaspoon of fresh ground black pepper

In a large mixing bowl add the wedges of heirloom tomatoes, diced onion, minced Fresno chili, chopped cilantro, fresh lime juice, Kosher salt, and fresh ground black pepper. Toss to combine. Transfer the tomato salsa to the frig for 10 to 15 minutes.

Serve my Jumbo-Style Heirloom Tomato Salsa chilled. This dish makes the perfect side to my Chili Lime Spiced Chicken Burgers.


Chili Lime Chicken Burgers With Jumbo Salsa


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Roasted Garlic Soup Topped With Gruyere And Mushroom Crostini



If you’re a lover of garlic, this dish is one that will impress family and friends.

Prep Time For Soup: 20 minutes
Cook Time For Soup: 1 hour
Total Time For Soup: 1 hour 20 minutes
Yields: 4-6 servings
Equipment: Dutch oven, 3 rimmed baking sheet pans, cheese grater, Chef’s knife, foil, and parchment paper

Tip: While the garlic is roasting, sautè the mushrooms and grate the Gruyere cheese. When the garlic is finished roasting, adjust the oven temperature and toast the baguette slices.

1/2 cup olive oil
8 heads of garlic, 2 heads for garlic oil
1/4 cup garlic infused oil
3/4 cup all-purpose flour
6 cups of unsalted chicken broth, (substitute vegetable broth)
1 tablespoon fresh rosemary, chopped
1 tablespoon Kosher salt
1 teaspoon freshly cracked black pepper
fresh rosemary sprigs for garnish

Ingredients For Sautèed Mushrooms:
1-pint cremini mushrooms, sliced (substitute white button mushrooms)
1 tablespoon olive oil
1 tablespoon unsalted butter
2 garlic cloves minced
1 tablespoon fresh thyme leaves (substitute 1/2 tablespoon dried thyme)
1 tablespoon Kosher salt
1 teaspoon freshly cracked black pepper

Ingredients For Toasted Crostini:
1 loaf of baguette bread, sliced (yields 16 slices)
1/4 cup olive oil
1 tablespoon Kosher salt
1 teaspoon freshly cracked black pepper
1 cup Gruyere cheese, grated
prepared sautèed mushroom

Directions For Garlic Oil:
In a small saucepot, on med-low heat add 1/2 a cup of olive oil and 2 heads of garlic, cut in half lengthwise (cut lengthwise through the middle), face down into the oil. Bring the temperature up nice and slow, so that the garlic infuses with the oil. Simmer for 20 minutes. You DO NOT want the oil to boil. After 20 minutes turn the heat off and allow the garlic to continue to steep in the oil. Using a pair of tongs, remove the garlic heads. Reserve 1/4 cup of the garlic oil.

Directions For Roasted Garlic:
Preheat oven to 400-degrees F.
Peel most of the outer paper off the garlic bulb. Trim about 1/4-inch off the top off the garlic bulb. Do this for each of the six heads of garlic to expose the tops of the garlic cloves. Drizzle 1-2 teaspoons of olive oil over the exposed surface allowing the oil to seep down into the cloves. Season with Kosher salt, and pepper. Wrap the 6 exposed garlic bulbs in foil, place on a rimmed baking sheet pan, and bake for 40 minutes. After 40 minutes, begin checking the garlic. The garlic is done when a center clove is completely soft when pierced with a paring knife. Exact roasting time will vary depending on the size of your garlic. Remove from the oven and let cool. Squeeze out the roasted garlic into a bowl.

Note: Even once soft,  you have the option to continue roasting until deeply golden for a more caramelized flavor. Check the garlic every 10 minutes. Allow the garlic to cool then remove their skins. Roasted garlic can be refrigerated up to 2 weeks.

Directions For Crostini:
Turn oven temperature to 375-degrees F.
Slice baguette bread at a 45-degree angle into 1/2 -inch thick slices. Arrange the bread in a single layer on a rimmed baking sheet. Brush the top surface of each slice of baguette bread lightly with the remaining garlic oil. Sprinkle with Kosher salt and freshly cracked black pepper to taste. Place into the oven on the center rack. Bake for 12-15 minutes, or until the bread is golden.

Directions For Sautèed Mushrooms:
Preheat a large sautèpan on medium, add unsalted butter and olive oil. Once melted, add sliced mushrooms fresh thyme, and minced garlic. Cook for about 5 minutes, stirring occasionally until mushrooms become lightly browned. Reduce the heat to low, sprinkle with Kosher salt and black pepper, stir through. Simmer for an additional 8 minutes. Turn heat off and set aside.

Directions For Roasted Garlic Soup:
In a large Dutch oven, on medium heat add the roasted garlic cloves along with 1/4 cup of the garlic oil. Mash the cloves into the oil. Add the all-purpose flour to that mixture, stirring with a wooden spoon, cook for 5-6 minutes until a dark roux is achieved. Change to a large whisk, add 1 cup of the unsalted chicken broth, whisk to incorporate. Repeat until all the chicken broth (or vegetable broth) has been used. Add the chopped fresh rosemary. Season with salt and pepper. Bring to a simmer and cook for 15 minutes. Turn the heat down to warm (if you don’t have that setting remove from the heat), cover.

Add a tablespoon of grated Gruyere to each slice of baguette Place back into the oven just long enough to melt the cheese. Remove from the oven and top with sautèed mushrooms. Set 2 slices of the on top of the roasted garlic soup. This dish is one that you will be making again and again.

To Serve:
Ladle the hot soup into a serving bowl. Set 2 slices of the Gruyere crostinis topped with the sautèed mushrooms on top of the roasted garlic soup. Garnish with a sprig of fresh rosemary.


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