Let's Dish With Linda Lou

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

Two, New Roasted Chicken Salads

2014-08-18 15.01.332014-08-18 15.01.04                    These two recipes will have you thinking differently from the traditional ways of making chicken salad. I start off with roasting the chicken off. I have 4 bone-in, skin-on chicken breasts that I place on 2 baking sheets. Drizzle the chicken with some olive oil, and a good sprinkling of Kosher salt, and pepper. Bake in the oven at 350 degrees for about 35-40 minutes or until internal temp is 165 degrees and then set them out to cool before removing the bone, skin, and dicing them into large chunks.

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                         The next step is two have two large bowls to which I add different flavorings too.

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In one bowl I add 1 cup of sliced halved grapes, 1/2 a cup of chopped walnuts, 1/4 cup of golden raisins, 1 cup of chopped fresh arugula, the juice of 1/2 of a lemon, 1/4 cup of finely diced red onion, 2 ribs of celery diced small, 1 teaspoon of kosher salt, and 1 teaspoon of black pepper. In the second bowl I add 1 mango diced, 1/4 cup of finely diced red onion, 1/2 cup of thinly sliced green onions, 1 cup of chopped fresh cilantro, 1/4 cup of toasted slivered almonds. The other ingredient that I added to my chicken salad have a Latin flare, was to add 1 cup of cooled, sauteed, Puerto Rican style Chorizo that I had chopped into bite size pieces. This particular brand is similar to the cured Spanish style of Chorizo, and that would work just fine. This is totally optional, but if you like a bit of heat, and depth of flavor in there, this works really well. Finally a teaspoon of Kosher salt, and 1 teaspoon of black pepper. Now except for one last ingredient I add to each bowl.

2014-08-18 14.16.092014-08-18 14.16.27                                                  Now in the first bowl and I did not add any fresh juice. That’s because I add 1 cup of fresh salsa, and that already has lime juice in it. The second bowl I add some fresh basil pesto (store bought if perfectly fine in this), about 2-3 tablespoons. So you can see that these two chicken salads will have to very different tastes. Next, I divide the diced roasted chicken in half, adding half to each of the bowls.

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Finally I add the mayo to each of them. This may vary a little due to the juice from the salsa, in the one, and the fresh lemon juice in the other. What I’m saying here is start with a half a cup of mayo and then mix it all together, see if it’s the right consistency for you. You can always add a bit more but you can’t take it out, if you’ve added too much. No one wants a running chicken salad right?

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The two varieties of chicken salad are so delicious even though they taste completely different.

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Pesto Roasted Pork Tenderloin With Rosemary, Garlic Potato Wedges

When I made this dish, I knew that the pork would just be perfect on a sandwich. Let me tell you how I did it. I started by cooking off 4 strips of bacon nice and slow on the top of the stove. To make them easier to fit in my saute pan, I cut the long strips in half. Next, the pork.

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I had some store bought pesto, of course if you have the time, making your own is even better. This was a weeknight meal, so to make my life a bit easier, I chose this route. I cut the tenderloin in half and spooned on around 4 tablespoons of the pesto and let this marinate in the frig for about an hour. The rest of the pesto, I’ll use later. While this is happening I got the potatoes ready to go into the oven because they take the longest to cook.For the potatoes, all I did here was to cut them into wedges. I used the smaller red potatoes here for faster cooking. I laid them out onto a baking sheet and added, I say about a 1/4 cup of olive oil, to make sure all the potatoes were nicely covered. Then I added 1 sprig of fresh rosemary leaves that I chopped up, and 2 cloves of minced garlic. I sprinkled on 1 teaspoon of Kosher salt and 1 teaspoon of black pepper. I tossed them all around with my hands, being sure all the potatoes had some of those flavors evenly distributed throughout, and then spread them out on one even layer. Having the oven set on 450 degrees, the potatoes went in. I like to move the potatoes around during the cooking process. This ensures they don’t stick and that all sides get nice and brown.

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At this point the bacon is finished, and I just set them on some paper towel until I’m ready for them. After around 45 minutes or so, the potatoes are done. Leave the oven at the same temperature and place the pork in. The pork will take no longer than 11 minutes to cook.

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I sprinkle them while they’re nice and hot with a pinch of Kosher salt.

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After around 11 minutes, take the pork out and cover with foil, letting the meat rest (at least 10 minutes) before slicing.

While the pork is resting, I start to build the sandwiches.

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Turn the oven down to 350 degrees before putting the bread in to toast. I bought some fresh baked Cuban bread for these sandwiches. I slathered them with butter and toasted them off.

When the bread came out of the oven, I spread one side with the reserved pesto. Nest the arugula.

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Then the sliced pork. cooked bacon, heirloom tomatoes, and some slices of Fontina cheese.

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There you have it. The ultimate pork sandwich with roasted rosemary, garlic potato wedges!

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