Let's Dish With Linda Lou

Where You Taste The Love

Back Yard Landscaping


One day my goal is to entertain family and friends outside. But I have to tell you it takes a lot of work. I’ve learned a lot about keeping plants alive and flourishing. Here’s a small part of my yard where I have some flowers growing. I like English style landscaping, a structure around the outside casual on the inside.

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Orange Glazed Pork Stir-Fry

Orange And Soy Glazed Stir-fry.jpg

My Orange Glazed Pork Stir-Fry is a really flavorful dish. As with any Asain-syle dish, prep is key. It’s really important to have all your prep done in advance of starting this dish. I previously bought a 3-pound pork loin and divided it into 3 1-pound pieces. I wanted to make three completely different dishes using the same pork loin. This is the first of three really delicious and easy recipes.



Onions and Peppers

Chicken Broth

Jasmine Rice (2)

Jasmine Rice (1)

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Orange And Soy Glazed Pork Stir-fry

Orange And Soy Glazed Stir-fry




Prep Time: 15 minutes
Inactive Prep Time: 1 hour
Cook Time: 8 minutes
Total Time: 1 hour 23 minutes
Yields: 2 to 4 servings
Equipment: Chef’s knife, Wok, 10-inch sauté pan, 2 3-quart saucepots, foil, 1-gallon ziplock baggie

Ingredients For Jasmine Rice:
cup of Jasmine rice, uncooked
2 teaspoons of olive oil
1 tablespoon of ginger, freshly grated
1 1/2 cups of chicken broth, unsalted
3/4 teaspoon of Kosher salt
1/2 yellow bell pepper, seeded and diced
2 tablespoons of green onions, thinly sliced on the bias

1 pound of a pork loin, thinly sliced
2 cups of soy sauce, low-sodium
2 cup of orange juice, no pulp
1 tablespoon of ginger, freshly grated
1 tablespoon of garlic, freshly grated
1 cup of light brown sugar, lightly packed
2 Fresno chilis, both seeded, 1 seeded and minced, 1 thinly sliced into rings for garnish
2 tablespoon of cornstarch
2 tablespoons of peanut oil (substitute Canola oil)
2 tablespoons of green onions, both white and light green parts
2 tablespoons of the green onion tops sliced on the bias for garnish

Directions For Jasmine Rice:
Start by placing the pork loin into the freezer for 30 minutes. This will ensure the pork will be easy to thinly slice.

Tip: While the pork is in the freezer make the marinade and rice.

In a small saucepot over medium heat, add low-sodium soy sauce, orange juice, freshly grated ginger, grated garlic, minced Fresno chili, and light brown sugar, stir to combine. Allow the marinade to reduce by half, around 20 minutes. Allow the mixture to cool completely before whisking in the cornstarch. Continue to whisk until cornstarch is totally dissolved.

After 30 minutes, remove the pork from the freezer. Using a sharp chef’s knife thinly slice (as thin as possible) the pork loin, transferring the slices into a large ziplock baggie.

Pour half of the marinade into the baggie containing the sliced pork. Transfer the baggie to the refrigerator for 30 minutes. Reserve the remaining marinade, set aside, then start the rice for this dish.

In a medium saucepan over medium-high heat bring the chicken broth to a hard boil. Add 1 teaspoon of olive oil,  Kosher salt, and grated ginger, stir to combine. In another medium-size saucepan over low heat add the rinsed Jasmine rice as seen above. Pour the hot chicken broth over the rice. Cover tightly with foil. Place the lid securely on top of the foil. Simmer for 15 to 18 minutes until all the liquid is absorbed. Remove from the heat and fluff with a fork.

While the rice is cooking, in a small sauté pan over medium-high heat, add 1 teaspoon of olive oil, the diced yellow peppers, and a pinch of Kosher salt. Cook for 2 to 3 minutes or until the diced peppers soften then turn off the heat.

Add the sautéed peppers and sliced green onions to the rice, again fluff with a fork to combine. Cover to keep warm.

Preheat a wok over medium-high heat. Carefully add the peanut oil. Once the oil shimmers, add the first half of the marinaded pork (discard the marinade) to the wok. Sear the pork on both sides, 2 to 3 minutes. Remove the first half, transfer to a plate, then add the remaining pork and repeat. Add the first batch of seared pork slices back into the wok. Pour the marinade, reserved from earlier, over the pork, toss to coat. Bring the sauce up to temperature while tossing, 1 to 2 minutes. Remove the wok and turn off the heat.

Finish by adding the green onions, and sliced Fresno chili rings to garnish.

To serve, ladle a good helping of the cooked Jasmine rice into the bottom of a serving bowl. Spoon the Orange Glazed Pork Stir-Fry over the top. Garnish with a few of the chili rings and a sprinkle of green onions. Serve hot.


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Fennel And Garlic Roasted Pork With Asparagus And Penne



Today I’m making the second dish using my leftover Fennel And Garlic Roasted Pork Loin to make a one-pot meal. This is my Fennel And Garlic Roasted Pork With Asparagus And Penne.



Colander-Style Spoon



grape tomatoes

Olive Oil



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Flat Leaf Italian Parsley








Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yields: 2 to 4 servings
Equipment: large rondeau (deep-sided frying/braising pan) colander, 3-quart saucepot, 6-quart saucepot, colander spoon, colander, vegetable peeler

1 pound of leftover fennel and garlic roasted pork loin, 2-inch dice
1 pound of asparagus, blanched, cut on the bias into 2-inch pieces
1 pound of Penne
1/2 pint of grape tomatoes, halved
3 clove of garlic, thinly sliced
1/3 cup of olive oil
1 tablespoon of Kosher salt
1 teaspoon of red pepper flakes.
2 cups of chicken stock, unsalted
2 cups of starchy pasta cooking liquid
Parmigiano-Reggiano cheese, freshly grated or shaved
2 tablespoons of Italian flat-leaf parsley, finely chopped

Directions For Blanching Asparagus:
First, rinse the asparagus stalks under cold water to remove any dirt or sand. Take one of the stalks, hold it towards the bottom third of the stalk gently bending it until it breaks.  The bottom end that snapped off is the part of the asparagus that’s woody and very fibrous. The stalk breaks naturally where the tender part ends and the tough part begins.

In a 3-quart saucepot of salted boiling water (6 cups) add the asparagus. Cook for 2 to 3 minutes. Using a colander spoon or pair of tongs, immediately transfer the asparagus to an ice bath (a large bowl filled with ice water).  Allow the asparagus spears to cool down completely. This process is what’s known as “the shocking method”. You’re stopping the cooking process and setting the asparagus’ vibrant green color. Drain well before cutting the spears on the bias into 2-inch pieces.

In a large preheated rondeau (deep-sided frying/braising pan) over medium heat add olive oil. Next, add the crushed red pepper flakes and sliced garlic, shaking the pan to move the garlic around. Cook for 1 to 2 minutes or until the garlic becomes fragrant and light golden in color. Immediately add the halved grape tomatoes. Season with Kosher, occasionally stirring, cook for about 5 minutes, or until tomatoes start to break down. Add the unsalted chicken stock and leftover diced pork. Simmer for 15 minutes. Finally, add the asparagus stir to combine.

Meanwhile, in a large saucepot of boiling salted water, drop the pasta. Give it a big stir and cook for 10 to 12 minutes until al dente. Drain well then add to the pan, toss to combine. Add the hot starchy pasta cooking liquid to the pan to loosen up the sauce.

Remove the pan from the heat. Garnish with shavings of Parmigiano-Reggiano cheese and finely chopped flat-leaf parsley.

This is the second dish using my leftover roasted pork. This is my Fennel And Garlic Roasted Pork With Penne.

To get my recipe for Fennel And Garlic Roasted Pork Loin click the link below.

Fennel And Garlic Roasted Pork Loin


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