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Let's Dish With Linda Lou

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

Pecan Shortbread With Vanilla Salt Petite Cookies

Pecan Shortbread With Vanilla Salt Petite Cookies

Melissa picked up this sweet treat by Chef Carla Hall at this year’s EPCOT Food and Wine Festival.

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My Apple Wood Smoked Turkey Sausage And Asparagus Frittata

 

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This dish is great to have any time of day and can be served hot or at room temperature. When you’re not sure what to make, frittatas are a great way to use up your leftovers.

 

Apple wood Smoked Turkey Sausage And Asparagus Frittata

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Chili Lime Chicken Burgers With Jumbo Style Heirloom Tomato Salsa

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Chili Lime Spice Blend

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Chicken burgers are a great alternative to ground beef, they are better for you, and you can flavor them any way you like  I had some of that spice blend left so I put it to use here. I had 4 ground chicken patties and seasoned them on both sides with the chili lime rub dried rosemary, salt, and pepper.  Heated up my cast iron skillet so it was hot. Drizzled a little olive oil on both sides of the patties and put them in the skillet. I seared them for about a good 5 minutes on each side, so they were thoroughly cooked, (the burger patties may vary in time depending on their thickness) so they got a nice crust and color on the outside. Grated some pepper jack cheese. Place my 4 burger patties on a sheet tray and put 2 tablespoons of pepper jack cheese on top of each one and then put them into a 200-degree oven for the cheese to melt and the burgers to stay nice and hot.  In the meantime, I sliced up some avocado,( squeeze some lime juice on them to keep them from turning brown) and put some arugula on a plate for the toppings. In the same skillet that I cooked the burgers in, I toasted ( with a little butter because It’s just better that way) the hamburger buns. I found some beautiful tomatoes, so I thought I would make a jumbo salsa to have on the side. This is what I did. I cut up 3 heirloom tomatoes into large wedges, half of a red onion into a large dice, 3 tablespoon of whole cilantro leaves, 1 minced garlic clove, 1 minced Fresno pepper, the juice of 2 limes, added some kosher salt and pepper and just stirred that all together and set in the frig for about 10 minutes for the flavors to marry. Finally, I dressed the burgers with avocado and

I put a nice helping of the jumbo salsa on the side and dinner was ready.  These burgers are so delicious, you could really top them with anything you like.

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The 2013 Jazz Festival In College Park October 26th, 6;00 pm-11:00 pm

A yearly community celebration during the College Park Jazz Fest.

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