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Let's Dish With Linda Lou

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

Blackened Chicken Caesar Pasta Bake

2014-07-21-21-06-36

2014-07-21 20.52.36

I love Chicken Caesar salads, so it’s no wonder I had to a Blackened Chicken Caesar Pasta Bake. True story.

2014-07-21 21.06.36

Recipe For My Baked Grilled Chicken Caesar Pasta

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Sweet Italian Sausage, Mushroom, And Asparagus Strata

2014-07-17 16.24.57

When you’re not sure what to make for dinner. I have the answer that will help you put a delicious casserole together using items from your refrigerator and freezer. Click on the link below to check out my recipe for Sweet Italian Sausage, Mushroom, and Asparagus Strata.

2014-07-17 16.24.44

 

Sweet Italian Sausage And Asparagus Strata

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Fried Green Tomatoes

2014-07-15 15.43.59

 

 

 

 

 

 

 

 

 

Home alone, with the whole day to myself. I went to the Farmers’ market and picked up a couple of handfuls of green tomatoes, and knew the mission at hand was to make my Fried Green Tomatoes. 

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Flat Leaf Italian Parsley

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2014-07-15 15.43.59

 

 

Prep Time: 15 minutes
Cook Time: 10 minutes (approx. time)
Total Time: 25 minutes
Yields: 2 servings
Equipment: 12-inch sauté pan, 3 medium-size bowls

Ingredients:
4 cups (1 quart) of vegetable oil
2 large green tomatoes, ( 6 slices) sliced 1/2-inch thick ends discarded
1 1/2 cups of all-purpose flour
1 1/2 cups of buttermilk
1 tablespoon of cayenne pepper
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
3 cups of yellow cornmeal
1/2 cup of breadcrumbs, plain
2 tablespoons of smoked paprika
2 tablespoons of fresh Italian flat-leaf parsley, finely chopped
Mixed greens for garnish

Directions:
Slice the tomatoes into 1/2-inch thick slices. Sprinkle, both sides, using 1 tablespoon of Kosher salt and 1 teaspoon of freshly ground black pepper. Transfer to a large plate and allow the tomatoes to stand for 15 minutes. Pat both sides of the tomatoes dry with paper towels.

Set up three bowls for the breading staging area. In the first bowl add the all-purpose flour. The second bowl, add the buttermilk and cayenne pepper, whisk to combine. The third and final bowl, add the cornmeal, breadcrumbs, smoked paprika, and freshly chopped Italian parsley, whisk to combine.

Start by dredging the tomatoes in the flour then into the buttermilk mixture, and finally into the breadcrumbs. Transfer to a large platter. Repeat this process until all the tomatoes are breaded.

In a large sauté pan, pour the vegetable oil (enough so that there is 1/2 inch in the pan) and heat over medium heat. Place the tomatoes into the frying pan in batches of three ( 2 batches), depending on the size of your pan. Do not crowd the tomatoes, they should not touch each other. Fry for about 3 minutes or until the bottoms are golden brown. Gently turn the slices and fry the other side until browned. Transfer them to a large plate lined with a paper towel to drain. Immediately sprinkle with Kosher salt.

To serve, arrange mixed greens on two serving plates. Place 3 Fried Green Tomatoes on each plate.

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