Let's Dish With Linda Lou

Where You Taste The Love

Rigatoni With Sweet Italian Sausage And Zucchini

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This dish is one of Steve’s favorites, loaded with sweet Italian sausage, sweet bell peppers, zucchini, diced tomatoes, and huge shavings of Parmigiano-Reggiano cheese. The dish comes together with garlic and white wine which makes for a sauce that’s light and flavorful. This is my Rigatoni With Sweet Italian Sausage And Zucchini.

Mini Sweet Bell Peppers

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Stuffing (2)

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Unsalted Chicken Stock

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Olive Oil

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rigatoni

Flat Leaf Italian Parsley

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Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes ( this includes time for the sausage to steam and grill)
Total Time: 1 hour 30 minutes
Yields: 4 servings
Equipment: 2 (6-quart) saucepots 1 with a tight-fitting lid, 6-quart Dutch oven, indoor grill pan, chef’s knife, vegetable peeler

Ingredients:
1 pound (5 links) of sweet Italian sausage
1 pound (1 box) of Rigatoni
2 tablespoons of olive oil
1 yellow onion diced
3 large zucchinis, cut into half-moons and quartered
1 1/2 cups of mini multi-colored sweet bell peppers, seeded and diced
3 cloves of garlic, thinly sliced
1 (15-ounce) can of fire-roasted diced tomatoes, drained
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
1 teaspoon of red pepper flakes
1 tablespoon of dried oregano
1 quart plus 1 cup of chicken stock, unsalted
1 1/2 cups of good white wine (Pinot Grigio)
Parmigiano-Reggiano cheese (3 to 4 shavings per serving)
1/2 a cup of fresh Italian flat-leaf parsley, finely chopped for garnish

Directions:
Start by using a fork to prick 3 sets of holes into the sausage links on both sides. In a large saucepot with a tight-fitting (glass) lid add the sausage links. Pour 1 cup of the chicken stock over the sausage. Turn the heat to medium, cover allowing the sausages to poach, in the broth, for 15 minutes. Transfer to a plate.

Preheat an indoor grill pan over medium-high heat. Arrange the links on the grill pan. Grill the sausages for 3 to 4 minutes per side. Transfer the links to cool before slicing them on the bias. Set aside.

In a preheated Dutch oven add over medium heat add olive oil and diced onions, red pepper flakes, cook until onions are soft and translucent, 2 to 3 minutes. Add the diced peppers and zucchini, Kosher salt, fresh ground black pepper, and dried oregano, frequently stirring, cook for another 5 to 7 minutes. Add the sliced garlic and cook for 1 minute more.

Next, add the wine, bring up to a bubble before adding the sliced grilled sausage, fire-roasted tomatoes, and a quart of chicken stock, occasionally stirring, simmer for 10 to 12 minutes.

In a large pot of boiling salted water drop the pasta. Cook until al dente, around 10 to 12 minutes.

Drain the pasta really well. Add the hot pasta in the bottom of a serving bowl(s). Ladle the delicious sausage and zucchini over top. Include a ladle of the broth too. Using a vegetable peeler, add shaving of the Parmigiano-Reggiano cheese over the top of each serving. Finally, garnish with the parsley. This is my Rigatoni With Sweet Italian Sausage And Zucchini.

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Guacamole Three Ways

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Great news, my sister Tina is now taking the reins on all my photos moving forward. Photocoephotography.com. She’s also going to be directing, editing, and producing all my future videos. Courtney, who I miss so much has moved and I’m pretty sure it’s just a matter of time before the wedding bells start ringing. I’m so happy for her and wish her the best in her future. You’re always in my thoughts, love you girl.

Chunky or smooth, I think everyone who loves guacamole has their preference. For me, I like chunky-style guacamole.

Notably, there are three main types of avocados, Mexican, Guatemalan, and West Indian, with the avocados most commonly found around the world being, Fuerte and Hass. The Hass avocado is known as the avocado pear or the alligator pear due to the pebbly, rough exterior. I prefer using the Haas variety, because of their buttery texture.

Avocados are loaded with lots of good fat and are simply delicious. This is my Guacamole Three Ways.

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Frezno Chili

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Limes

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Cilantro

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Mango Salsa

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Visit the link at the bottom of this post to check out my Mini Crab Tacos!

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Prep Time: 30 minutes
Yields: 4 to 6 servings per bowl
Equipment: large mixing bowl, chef’s knife, paring knife, fruit masher, paring knife, hand-held juicer, 3 serving bowls, 2 rimmed baking sheet pans

Ingredients For Guacamole:
12 ripe Haas avocadoes, halved and pits and flesh removed, large dice
3/4 cup of red onion, finely diced
1/4 cup of fresh lime juice
1/4 cup of fresh cilantro leaves, roughly chopped
2 tablespoons of Kosher salt
2 teaspoons of freshly ground black pepper

20 wonton (square) wrappers, cut-in-half diagonally
2 tablespoons of chili powder

Ingredients For Pico de Gallo Guacamole:
1/3 of the prepared guacamole
1/4 cup of fresh store-bought Pico de gallo
Cilantro leaves for garnish

Ingredients For Mango Guacamole With Fresh Strawberry Topping:
1/3 of the prepared guacamole
1/4 cup of fresh store-bought mango salsa
2 1/2 cup of fresh strawberries, hauled and finely diced
Cilantro leaves for garnish

Ingredients For Guacamole With Fresh Crab Topping:
1/3 of the prepared guacamole
1 pound jumbo lump crab meat (check for shells) 1 cup of crab mixture for topping the guacamole, the remaining for mini crab tacos
1 1/2 limes, juiced
1/4 cup of red onion, finely minced
1/4 cup Fresno Chili, seeded and minced
2 tablespoons fresh chives, finely minced
2 tablespoon of cilantro, roughly chopped
1 tablespoon Kosher salt
1 teaspoon of freshly ground black pepper

Directions:
Place a ripe avocado on a cutting board. Using a chef’s knife cut it lengthwise around the seed. Cut into the avocado until the knife hits the seed, then rotate the fruit with one hand while keeping the knife steady on the other hand. Twist the avocado in half. Place a dishcloth in the palm of your hand, using the butt of the chef’s knife hit the pit, twist, and the pit will come out attached to the knife. Carefully remove and discard the pit.

Using a paring knife make slits in the flesh making a criss-cross pattern. Be sure not to go the way through the skin. Take a spoon and scoop out the flesh, and toss the avocado into a large mixing bowl. Once you’ve completed adding all 12 avocados to the bowl take a fruit masher and mash the avocados. Do not mash until totally smooth, you want to have bite-size chunks for texture.

Add the remaining ingredients under the Guacamole list, stir to combine. Divide the guacamole into three bowls.

The first bowl, add the Pico de gallo, stir to combine. Garnish with fresh cilantro leaves.

The second bowl, add the mango salsa, stir to combine. Garnish with fresh cilantro leaves.

The third bowl, in a large mixing bowl start by adding all the ingredients to the crab, stir to combine before topping the guacamole.

Directions For Baked Wonton Chips:
Preheat oven to 400-degrees F.
Cut the square wontons in half diagonally. Spray two rimmed baking sheet pans with non-stick cooking spray. Arrange the triangle-shaped wontons in one even layer on a sheet pan. Liberally spray the non-stick cooking spray over the tops of the wontons and season liberally with chili powder. Bake for 6 to 8 minutes or until crispy and beginning to brown. Lightly sprinkle with kosher salt while they’re hot.

This is my Guacamole Three Ways.

Note: Before making any type of guacamole I like to chill the avocados for at least 30 minutes.

Note:  If you are not serving the guacamole immediately, place a piece of plastic wrap directly on top (keeping all air out) of the guacamole. This will prevent the avocados from oxidizing and turning the guacamole brown. Right before you’re ready to serve, add the toppings.

My Hanging Organic Herb Garden And Summertime Flowers

Mini Crab Tacos And Crab Guacamole

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Tom West Blueberries- Local Harvest

 It was a day for just us girls yesterday. We went to a local blueberry farm. It was my first visit and I was totally amazed. Acres and acres of blueberry bushes as far as the eye could see. One of the things I found fascinating was that they also produced their own honey.

To find a place so close to my home that used to be covered in orange groves, and now is a place where you can spend the day, with family and friends, picking your own blueberries.

The scenery around the farm is really beautiful. You can see the homes in the distance that surround the lake, on the outskirts, of the blueberry farm. My dear friend Cheri and her daughter Story, helped me pick as many blueberries as possible before the rain came. I think a homemade blueberry pie is on my list when I get home.

Even the turtles were enjoying the scenery. One thing I noticed was all the birds flying overhead. They have visual and audio deterrents that keep these birds away from eating the blueberries. They had hawk shape kites that flew high above the farm and noise machines that produced periodic siren type sounds. I have to say, it was working. None of those birds flying overhead came too close to the farm.

What a great time. I have my blueberries and I’ll be sure to pick up some of that delicious local honey on my way out. Oh yeah, I bought a small blueberry bush too. If you live in the Orlando area, and looking for something to do with the family, you need to visit Tom West Blueberry Farm at 155 W Oakland Ave. Ocoee, Fl. 34761. For more information visit their website at http://www.tomwestblueberries.com.

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