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Let's Dish With Linda Lou

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

Parmigiano-Reggiano

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I was strolling through, the Whole Foods market, when this display of a whole wheel of Parmigiano-Reggiano caught my eye. Oh yeah, the sale sign too! Right behind this display is a wall of cheeses from around the world, I mean that literally! There are cheeses from all over the world, and I’m planning on trying, a few of them, in the near future.

The most amazing moment was watching the process of opening of an eighty pound Parmigiano-Reggiano cheese wheel.

It turns out, this is a pretty big undertaking, and definitely takes some time to complete. Once that wheel is cracked open, it’s pretty awesome! I bought myself a couple of big wedges. When I returned home from the store, I placed one in the freezer and one in the frig. I think it’s going to be a pasta night!

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Santiago’s Bodega

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Courtney took me for lunch at a wonderful place I’d been dying to try, Santiago’s Bodega. This quaint eatery specializes in Tapas. An amazing variety of small bites that you would normally get at an upscale restaurant. Inside, the atmosphere has what I consider to be an eclectic decor. Outside, the view reminds me of a Parisian bistro. We went a little crazy with the Tapas. Let me show you. Visit them at www.santiagosbodega.com

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My New All Clad Slow Cooker

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It’s was just time I treated myself to something I’ve been wanting.  I mean, I think I deserve a new toy once and a while. When I saw this, I knew this baby was coming home with me. It browns, it steams, it braises, and finally it slow cooks. This 7 quart slow cooker is going to make life so much easier. Hope you’ll keep stopping by to see what I’m going to be cooking up in my new amazing slow cooker!

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Slow Cooker White Chicken Chili

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During the colder months here in Florida, I love making one pot meals like soups and stews. Chili is definitely one of our favorites. I’ve played around with some recipes for this dish and found this to be the one I like the best. It’s easy to make and doesn’t require a lot of prep. The best part is… everything’s done in the slow cooker!

The night before, pour 1 pound of dried Great Northern beans into a large bowl. Cover the beans by 3 inches with water, cover and place on the counter. The next day, drain and rinse the beans to remove any excess starch.

Total Time: 6-6 1/2 hrs 15 mins
Inactive Prep Time: Soaking beans overnight
Prep Time:15 min
Total Cook Time:  6hrs 45 minutes
Yields: 4-6 servings

Ingredients:
4 boneless-skinless chicken breasts
1-1/2 tablespoons of dried oregano
1-1/2 tablespoons ground cumin
1 tablespoon of ground coriander
1 teaspoon of paprika
1/2 teaspoon of red pepper flakes
1/2 teaspoon of white pepper
1 tablespoon of Kosher salt
1 pound of, soaked and rinsed, dried Great Northern beans
2 stalks of celery chopped and cut into half moons
3 cloves of minced garlic
2 cans of chopped green chilies
1 large diced sweet onion
1 died green bell pepper
1 quart of chicken broth
1 cup of whole milk
1/4 cup Masa
1 package of frozen sweet corn
1 lime juiced and 1 lime cut into  wedges for serving
1 cup of grated Monterey Jack cheese, 1/2 reserved for serving
2 avocados, slice for garish
chopped fresh cilantro for serving
corn tortillaschips for serving

Directions:
Place the chicken breasts in the bottom of the slow cooker. In a bowl, mix the cumin, coriander, oregano, paprika, red pepper flakes, white pepper, and Kosher salt. Sprinkle the spices over the chicken. Add the beans, celery, garlic, canned  chilies, onions, and diced bell pepper.

Pour in the chicken broth, put the lid on and cook on low until the beans are cooked, the vegetables are soft and the flavors are combined, about 6-61/2 hrs.

Mix the milk with the Masa in a small bowl then add to the slow cooker. Add the frozen corn right, from the freezer, and continue to cook until the sauce has thickened, about 30 minutes.

Remove the chicken to a board and shred using two forks. Return to the slow cooker, then add the lime juice, sprinkle in the Monterey Jack cheese and stir to melt.

To serve: Ladle the chili into a bowl and garnish with extra cheese, cilantro, avocado slices, and a lime wedge. Place a few tortilla chips in or on the side for garnish.

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