Let's Dish With Linda Lou

Where You Taste The Love

Perfect Roasted Chicken

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If you want moist and tender chicken every time, the key is to roasting. This is my full proof recipe for the Perfect Roasted Chicken.

Another way is to place a slice of lemon, under the skin before roasting. This adds extra flavor to the chicken.

Adding roasted chicken to pasta dishes, soups, and stews makes all the difference in the world.

Chicken salad using roasted chicken, is amazing!

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Prep Time: 5 minutes
Cook Time: 35 to 40 minutes
Total Time: 45 minutes
Yields: 2 servings
Equipment: 1 rimmed baking sheet pan

Ingredients:
2 bone-in skin-on chicken breasts
1/3 cup of olive oil
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper

lemon slices (optional)
*compound butter (optional)

Preheat oven to 350-degrees F.
Place the chicken onto a rimmed baking sheet pan. Rub olive oil over the top of each one. Sprinkle Kosher salt and fresh ground black pepper over each chicken breast. Bake for 35 to 40 minutes or until the internal temperature is 165-degrees F.

Once the chicken comes out of the oven, cover with foil and let rest for 5 minutes. You’ll never have dry chicken again.

*compound butter is a mixture of butter and supplementary ingredients such as garlic, herbs, and lemon zest.

Roasted Chicken Salad With Green Grapes And Tarragon

Homemade Ciabatta Croutons

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Orlando Weekly’s-Best Of Orlando 2015

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Every year, all the local businesses look forward to how the public rate us. So if you’re a foodie, and live in the Orlando area, you know what I’m talking about. The newspaper categorizes everything from best casual dining all the way up to fine dining and posts the top three in each category.

What’s really great about this is, that the locals are the ones that vote for their favorite. Then they have a section dedicated for selected critics to choose their favorites as well. The voting starts, online, a month before the results are revealed in the Orlando Weekly. It’s something that the food industry looks forward to every year.

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The diner where I work has done it again, and I’m so proud. We have an amazing staff, and the owners are amazing. We treat our guests like they were a part of our own family. I can’t even say enough about the food. The cooks take such pride in their work and it definitely shows up on the plates that we serve.

I am so happy to be a part of the staff at Christo’s Cafe. If you plan on visiting Orlando, and you’re looking for a place where the locals go to eat, you’ve just found it! You can visit Orlando Weekly on their website for more information at m.orlandoweekly.com.

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Homemade Sweet Potato Drop Biscuits

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I love these biscuits and I have a shortcut that will make you want to make these as often as you make regular drop biscuits. The sweetness of sweet potatoes just adds so much flavor to a drop biscuit.

Before you can even start on the biscuits you need to bake the sweet potatoes, remove their skins, and lastly process them until they are pureed. Well, not anymore!  What’s just as healthy than the real thing, yet ready to use, has no artificial preservatives, and is organic?

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That’s right, organic sweet potato baby food. Check out my recipe for Homemade Sweet Potato Drop Biscuits by clicking on the link below.

 

Sweet Potato Drop Biscuits

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