Let's Dish With Linda Lou

Where You Taste The Love

Crock-Pot Beef Stroganoff

2014-01-29 17.26.15

Crock-Pot Beef Stroganoff is one of those dishes, with its tender bite-size pieces of beef and egg noodles coated with that silky creamy sauce, that warms the heart of anyone who’s ever taken their first bite. This recipe is so easy to make, you may not want to ever put your crockpot/slow cooker back in the cabinet.

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Flat Leaf Italian Parsley

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Crock Pot

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Sour Cream And Ricotta Cheese

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Prep Time: 35 minutes (time includes browning the meat)
Cook Time: 4 hours 20 minutes on HIGH (6 to 8 hours on LOW)
Total Time: 4 hours 55 minutes
Yields: 6 servings
Equipment: 1 (12-inch) sauté pan, 1 (7-quart) Crock-pot (slow cooker) 1 large mixing bowl, 1 small mixing bowl

Ingredients:
1 (2-pound) London Broil, cut into 2-inch pieces
6 tablespoons olive oil
1 1/2 tablespoons of Kosher salt
1 1/2 teaspoons freshly ground black pepper
2 large onion, diced
1 pint of Cremini mushrooms, cleaned and quartered
2 cloves of garlic, minced
5 sprigs of fresh thyme
1/4 cup of Cognac (substitute unsalted beef stock)
2 cups of beef stock, unsalted
1 tablespoon Worcestershire sauce
3 tablespoons cornstarch
1/2 cup heavy cream, room temperature
3/4 cup sour cream, room temperature
2 heaping tablespoons of Dijon mustard, room temperature
1 (16-ounce) package of broad egg noodles, cooked in boiling salted water according to package directions
2 tablespoons of butter, unsalted
2 tablespoons of fresh Italian flat-leaf parsley, finely chopped

Directions:
In a large mixing bowl add cubed beef, 2 tablespoons of olive oil, Kosher salt, and fresh ground black pepper, toss to combine.

Note: While the meat is browning prep the garlic, mushrooms, and onions.

Heat 2 tablespoons of olive oil over medium-high heat in a large sauté pan. Add half of the cubed beef to the pan in a single layer. Brown for 3 to 4 minutes on each side.

Add the browned meat to the crockpot, Repeat the browning process adding an additional 2 tablespoons of olive oil with the other half of the cubed beef.

To the same sauté pan, over medium-high heat, melt 2 tablespoons of butter with 2 tablespoons of olive oil. Add the diced onions and mushrooms, minced garlic, 1/2 tablespoon of Kosher salt, 1/2 teaspoon of fresh ground black pepper, and fresh sprigs of thyme to the pan, cook for 3 to 4 minutes or until browned. Add the browned mushrooms, onions, and minced garlic to the crockpot.

With the pan off the heat add 1/4 cup of Cognac or 1/4 cup of beef stock into the hot pan. Still, over medium-high heat, carefully place the pan back over the heat scraping the brown bits from the bottom of the pan. Allow the pan juices to reduce by half, 3 to 5 minutes. Pour those juices into the crockpot.

Add 1 1/2 cups of beef stock and Worcestershire sauce into the Crock-pot, stir to combine.

Cover the Crock-pot, cook on LOW for 6 to 8 hours or on HIGH for 4 hours.

Whisk together the remaining 1/2 cup of the beef stock with the cornstarch until smooth and paste-like. Pour the mixture into the crockpot and stir. Cook covered on HIGH for 20 minutes or until the sauce has thickened.

In a small mixing bowl add the sour cream, heavy cream, and Dijon mustard, whisk to combine. Uncover the Crock-pot, add the sour cream mixture, stirring until a smooth sauce forms. Season with Kosher salt and fresh ground black pepper to taste.

Turn off the Crockpot. Pour the cooked egg noodles into the Crock-pot, stir until fully coated with sauce. Sprinkle Italian flat-leaf parsley over the top. There you have it my Crock-Pot Beef Stroganoff.

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Salmon Cakes With A Chive-Dill Aioli

2014-01-27 18.16.05

2014-01-28 17.12.48

I’m a huge fan of salmon. Any way you prepare this fish I love salmon.  My Salmon Cakes With A Chive-Dill Aioli is Steve and my favorite.

Salmon pairs perfectly with asparagus so that was an obvious choice to go along with my Salmon Cakes. There’s a great recipe for Roasted Asparagus With Lemon Pepper on my site. The link will be posted below. How about Salmon Cake Sliders? Topped with peppery arugula and slices of avocado. These sliders are super delicious.

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Arugula

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Red Onion

Diced Red Onion (2)

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Cookie Dough Scoops

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Salmon Cakes (2)

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Salmon Cakes

Prep Time 30 minutes
Inactive Prep Time: 1 hour 50 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 45 minutes
Yields: 10 cakes
Equipment: 1 rimmed baking sheet pan, 1 non-stick (12-inch) sautè pan, 2 large mixing bowls, 1 (2.25 ounce) cookie-dough scoop (large cookie-dough scoop)

Ingredients:
1/2 pound fresh wild salmon
2 tablespoons of olive oil
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper

4 tablespoons of butter, unsalted, reserve 2 tablespoons
2 tablespoons of olive oil
1 small red onion, fine dice
1 1/2 cups of celery, fine dice (about 4 stalks)
1/2 cup of red bell pepper, fine dice
1/2 cup small yellow bell pepper, fine dice
1/4 cup of Italian flat-leaf parsley, finely chopped
1 tablespoon capers, drained
1 tablespoon of fresh dill, finely chopped
1 tablespoon of fresh chives, finely chopped
1/2 teaspoon Worcestershire sauce
1 teaspoon of Old Bay seasoning
1 cup Panko bread crumbs
1/2 cup of good mayonnaise
1 tablespoon Dijon mustard
2 large egg, lightly beaten
Fresh chives for garnish (1 1/2 inches in length)
Lemon slices for garnish

Ingredients For Salmon Cake Sliders:
1 package of Hawaiian buns
1/2 stick of butter, unsalted
2 avocados, sliced
2 cups of arugula

Ingredients For Aioli:
1/2 cup of mayonnaise
1 tablespoon of Dijon mustard
juice 1/2 lemon
1 clove grated garlic
1 tablespoon fresh dill, finely chopped
1 teaspoon of fresh chives, finely chopped
a pinch of Kosher salt
a pinch of freshly ground black pepper

Directions For Aioli:
In a bowl add the mayo and Dijon mustard. Add the lemon juice, grated garlic, salt, pepper, fresh chopped dill, and fresh chopped chives. Mix all the ingredients together, cover with plastic wrap, and chill until ready to use.

Directions:
Preheat the oven to 350-degrees F.
Place the salmon on a sheet pan, skin side down. Drizzle a little olive oil, salt, and pepper, and bake for about 15 to 20 minutes, or just until cooked. When the salmon is done, remove and cover with foil and let rest for another 15 minutes.

After the salmon has rested, transfer to the refrigerator to cool, around 15 to 20 minutes. This will allow the salmon to flake and come right away from the skin. You want to flake the salmon in large chunks, you really want to see the salmon throughout the cakes.

In a large sautèpan, on medium-low heat, using 2 tablespoons each of butter and olive oil, add all the veggies, spices, capers, Worcestershire sauce, Old Bay seasoning, 1/2 teaspoon of Kosher salt, and 1/2 teaspoon of fresh ground black pepper. Cook, stirring frequently, for 15 to 20 minutes until soft. Add the Italian flat-leaf parsley, stir to combine, remove from the heat and allow to cool completely. Once cool, transfer the vegetable mixture to a large mixing bowl add the breadcrumbs, mix to combine.

Flake the chilled salmon into a large bowl. Add the beaten eggs, mayonnaise, Dijon mustard, fresh dill, and chopped chives. Combine the bowl containing the salmon with the vegetable mixture, stir to combine. Cover with plastic wrap and transfer to the refrigerator to chill for 30 minutes. Using a 2.25-ounce cookie dough scoop, shape into 10 salmon cakes. Transfer back to the refrigerator for 1 hour to set.

Preheat oven to 250-degrees F.
Heat the remaining 2 tablespoons of butter and 2 tablespoons of oil, in a large sautèpan, over medium heat. In batches, add in the salmon cakes and fry for 3 minutes on each side, or until golden brown. Line a plate with a paper towel setting the salmon cakes on the plate to drain. Next, transfer the salmon cakes onto a baking sheet pan to keep warm in the oven.

Serve my Salmon Cakes With A Chive Dill Aioli Sauce. This dish is great with a side of my Lemon Pepper Asparagus.

Serve the Salmon Cake Sliders on buttered toasted buns with arugula and avocado.

Lemon Pepper Asparagus 

My Salmon Cake Sliders

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Salmon Cake Sliders

My Salmon Cake Sliders are a spin-off from my homemade salmon cakes. Add slices of avocado, some arugula, and a healthy schmear of Chive-Dill Aioli and you have the perfect Salmon Cake Sliders. Visit the link below for the recipe.

Salmon Cakes With A Chive-Dill Aioli

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