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Let's Dish With Linda Lou

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

Baked Grilled Chicken Caesar Pasta

2014-07-21 20.52.36

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I love Chicken Caesar salads, so it’s no wonder I had to add some pasta to the mix, I’m just sayin’

 

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

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

 

Sweet Italian Sausage And Asparagus Strata

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Herb Roasted Chicken Salad

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This salad is light and refreshing. My herb roasted chicken starts out like this. I take 1 stick of room temperature butter and put it into a bowl. I then grate 2 cloves of garlic, the zest of 1 lemon,1 tablespoon of chopped fresh thyme leaves, 1 tablespoon of fresh chopped tarragon leaves, 1 teaspoon of fresh chopped rosemary, 1 tablespoon of Kosher salt, and 1 teaspoon of black pepper. I mix this all through the butter. Now for 2 large chicken breasts, bone in skin on, I lift up the skin and spread this butter mixture all underneath so it covers the whole underside of the chicken skin. I place the two breast on a baking sheet with a drizzle of olive oil on the top of the skin, and a sprinkle of Kosher salt and pepper. I bake them at 350 degrees for 40 minutes, or until the internal temp is 165. I then take the chicken out of the oven and let them rest covered for another 10 minutes. At this point I remove the cover and let the chicken cool until I can handle it to shred the chicken off the bone. When the chicken has cooled and I’ve removed it from the bone I start assembling this very easy salad. What I think makes a great salad is a lot of different colors and textures. So here’s what I do. I get myself a large serving plate and fill the bottom,with Mesclun greens, which are a mix of small young salad leaves, very Provencal, using them as a bed for all the deliciousness that goes on top. I add wedges of heirloom tomatoes, different colors and some thinly sliced red onion for some heat. To that I add the shredded herb chicken. I also sprinkle on some dried fruit, I used cranberries and then some sliced fresh fruit, for this I used strawberries. I also tossed in some shelled edamame. I finally shaved some Parmigiano- Reggiano over the top. I mean really, can’t you just taste the love that went into this salad. As for my dressing, I had a great store bought creamy Caesar and some croutons in my pantry that I also sprinkled on top. This is my idea of a great salad that won’t leave you dissatisfied.

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Heirloom, And Fried Green, Tomatoes

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Home alone, and I have the whole day to myself. I went to the market found some heirloom and some green tomatoes. Right then I knew it was a meatless night for me. Fried green tomatoes with a simple salad that has the brown heirloom tomatoes and a lemon vinaigrette dressing.

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I thought, fried green tomatoes, yum, yum! The crust has to be nice and crunchy. I like my green tomatoes a little on the thick side. I just think they hold up better and you really get that tomato flavor to come through. So I slice them about 1/2 inch in thickness.

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Now for the breading stage of these beauties. I start a bowl with about 1-1/2 cups of all purpose flour. Then in another bowl I put 1- 1/2 cups of buttermilk which I add 1 tablespoon of cayenne pepper and a pinch of Kosher salt maybe a teaspoon or so.  In the last bowl I have 3 cups of yellow corm meal. To the corn meal I add 2 tablespoons of smoked paprika, 1 tablespoon of Kosher salt, 1 teaspoon of black pepper, and 2 tablespoons of dried parsley for some nice color. i mix all of that together and let the breading begin. I line the bowls up first, flour, then buttermilk, and finally, the seasoned corn meal.

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I start with a large saute pan and add enough oil, I use a neutral flavored oil, like canola for this recipe. You don’t want anything to over power the tomatoes.

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I fry them in batches, and when I take them out I salt them right away. Set them on a paper towel to drain any excess oil, then place them on a sheet pan to go into a 250 degree oven to keep them warm until all them tomatoes are done. That’s it, dinner for me tonight, tomatoes two different ways.

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