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Let's Dish With Linda Lou

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

The Orange Is Making It’s Yearly Appearance

Well, another year has flown by,and downtown is going to be a busy place waiting for the orange to drop. Blogging about food has been great. I’ve learned a lot this year, about food, family, and friends. I want to thank all my friends who have supported me on my blog, I couldn’t have done it without your support. I’m looking forward to 2014 and everything it holds. I wish all my Facebook friends and WordPress followers a very Happy New Year and many more. Remember what they say Eat, Laugh, and Love.

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Monday Night Football, Nachos Please?

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Monday Night Football, Nachos Please?

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Artist, Not So Much

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Artist, Not So Much

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Japanese Inspired Chicken noodle Soup

2013-12-28 16.14.48Everyone’s had chicken noodle soup, but the best is homemade. I wanted to put a twist on the traditional chicken noodle, with an Asian flare. I went to the Asian market in town and found some fresh Japanese noodles. When I got home I roasted off two large chicken breasts at 350 for 35-40 minutes, with a little kosher salt, ground,sichuan pepper, and olive oil. Let them cool took the meat off the bone and shredded the chicken. In  a large heavy bottom pot I sauteed off some diced onion, carrots, and celery. I then grated some garlic and added that into the pot. Here’s where I changed it up and grated 1 tablespoon of fresh ginger. and an Asian chili minced fine, and added that as well . Gave it a big stir and poured in 2 quarts of chicken stock. Brought this mixture to a boil and reduced to a simmer for around 40 minutes. Then I added in my shredded chicken cooked this for another 5 minutes and finally added the fresh Japanese noodles in. Turn off the heat and put the lid on and let sit for 5 minutes or so. Soup is ready. Talk about taking a familiar dish and giving it a makeover, Wow!, is this delicious.

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