Let's Dish With Linda Lou

Where You Taste The Love

Mini Herb And Parmigiano-Reggiano Cheese Potato Stacks

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My Mini Herb And Parmigiano-Reggiano Cheese Potato Stacks are crunchy on the outside, tender on the inside. Listen, I’m making 48 of these mini potato stacks because Steve and I will snack on them as if they were a bowl of popcorn, lol! Where cute meets delicious.

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Chives (2)

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Prep Time: 20 minutes
Cook Time: 45 to 55 minutes
Total Time: 1 hour 15 minutes
Yields: 8 to 10 servings (approx. 48 potato stacks)
Equipment: 2 (24-cup) mini muffin pans, 2 large mixing bowls, small mixing bowl, 1 (10-cup) food processor, mandoline, chef’s knife, whisk

3 pounds (2 24-ounce bags) of baby Yukon Gold potatoes, very thinly sliced (about 1/16 inch/2 mm thickness)
2 sticks (16 tablespoons) of butter, unsalted, melted
1 cup of Parmigiano-Reggiano cheese, freshly grated, divided
2 teaspoons of garlic powder
2 teaspoons of onion powder, divided
1 tablespoon of Kosher salt
1 1/2 teaspoons of freshly ground black pepper
1/4 cup of fresh thyme leaves, finely chopped (reserve 2 tablespoons for the tops)
1/4 cup of fresh chives, finely minced (reserve 2 tablespoons for the tops)
Fleur de sel (finishing salt)

Preheat oven to 375-degrees.
Spray muffin pan with non-stick cooking spray.
Over a large mixing bowl slice 1 bag of the potatoes into 1/16-inch thick slices using a mandoline. Add half the onion powder and half of the fresh herbs. Do the same over the second bowl using the remaining garlic powder and herbs. Mix to combine both bowls of potato slices.

In a small mixing bowl containing the melted butter, add garlic powder, Kosher salt, and black pepper, whisk to combine. Pour half over each bowl of potato slices, and toss both bowls until evenly coated.

Working as quickly as you can, layer potato slices into stacks in muffin cups, sprinkling grated Parmigiano-Reggiano cheese when the potato stacks are at the halfway point. Continue filling each cup to the top. Using the reserved minced chives and finely chopped thyme, sprinkle the tops of each potato stack. Bake for 45 to 55 minutes or until edges and tops are golden brown and centers are tender.

Once out of the oven, sprinkle the tops with more of the freshly grated Parmigiano-Reggiano cheese. Let the potato stacks stand in the pan for  3 to 5 minutes. Carefully remove the potato stacks from the pan; sprinkle with Fleur de sel (if desired).

Serve immediately.

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Jaleo, Disney Springs

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Steve and I received a gift from Melissa last year for reservations at Jaleo to celebrate our anniversary. Jaleo, Disney Springs, his fifth restaurant is owned by the esteemed chef José Andrés. Most of you probably know chef José by all the amazing work he does feeding people during hard times. Recently he’s been spending a lot of time in Puerto Rico after Hurricane Maria.

Presently, chef José has found ways to help feed people during New York City’s shut down over the COVID-19 Pandemic which has had our whole country on pause. This man, a great humanitarian, may very well be talked about when we look back at this time in our history.

“Shelter in place” is how our country is dealing with containing the spreading of this horrible virus. This means no going out staying at home. With the exception of the bank, grocery store, pharmacy, or to get gas that’s what life has become, at least for a while.

We are all practicing “social distancing”, staying six feet apart to help stop the spread of this virus that’s taking the lives of so many people.

I want to thank all the healthcare workers, doctors, nurses, cleaning staff at all the hospitals, first responders, firemen, and police for all their heroism in fighting this virus.

Once this is all over and things get back to some kind of normalcy I hope you will visit Jaleo, Disney Springs, located at 1482 E Buena Vista Dr. Orlando, FL. 32830 or visit https://disneyworld.disney.go.com.

Here’s a peek into mine and Steve’s anniversary celebration.

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Jamon Iberico.

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Manchego Cheese.

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Chicken And Wild Mushroom Paella.

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Quesada Asturiana.

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Holiday Breakfast Casserole

Thanksgiving Breakfast Casserole (10)

On Thanksgiving, a lot of us have family over for the holidays. In the morning, you want to have breakfast for your family but you don’t want to make it a big ordeal. I have a great idea that will feed everyone, and hold them over until the big meal. This dish is done casseroles-style, it’s my Holiday Breakfast Casserole.

My Holiday Breakfast Casserole can be made the day before so all you need to do is pop it in the oven the morning of.

Thanksgiving Breakfast Casserole (1)

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Olive Oil

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Italian Chicken Sausage

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Sweet Italian Sausage (1)

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Stuffing (4)

I’m heading outside to my Organic Hanging Herb Garden to grab some fresh sage and Italian flat-leaf parsley.


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Flat Leaf Italian Parsley



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Holday Breakfast Casserole (5)

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Holday Breakfast Casserole (1)

Holday Breakfast Casserole (2)

Prep Time: 30 minutes
Inactive Prep Time: 12 hours, overnight to chill
Cook Time: 55 minutes
Total Time: 1 hour 25 minutes
Yields: 8 servings
Equipment: 1 (9 x 13x 3) casserole dish, 2 rimmed baking sheet pans, 1 (12-inch) sauté pan, box grater

2 pounds of hot Italian chicken sausage, casings removed (substitute mild chicken sausage or breakfast sage sausage)
1 teaspoon dried sage
2 Granny Smith apples, 1-inch dice
1 large sweet onion, diced
2 tablespoons fresh sage, finely chopped
2 tablespoons freshly chopped Italian flat-leaf parsley (reserve 1 tablespoon for garnish)
12 large eggs, beaten
2 cups half-and-half
1 tablespoon Kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons butter, unsalted plus extra for greasing the casserole dish

1 loaf of Pepperidge Farm Swirl Pumpkin Cinnamon bread, cut into 2-inch cubes
2 1/2 cups of Monterey Jack cheese, freshly grated

Preheat oven to 375-degrees F.
On the day before serving, cut the pumpkin bread into 2-inch bite-size cubes. Spread them out in one even layer on each of the 2 rimmed sheet pans. Drizzle olive oil over the bread cubes. Sprinkle with Kosher salt and fresh ground black pepper. Bake for 10 minutes, or until golden brown and crisp.

Note: Keep a close eye on the bread while baking. I’m using fresh bread here so it may take a little longer to become golden brown. If using day-old bread or stale bread, it may brown faster.

In a large sauté pan over medium heat add the sausage, dried sage, and a very light sprinkling of Kosher salt. Cook until browned through 7 to 10 minutes. Transfer the sausage with a slotted spoon to a bowl and set aside.

Without cleaning the pan, still on medium heat add unsalted butter, apples, diced onion, 1 tablespoon of the chopped sage, and a light sprinkling of Kosher salt and pepper. Cook until the onions have softened, 2 to 3 minutes. Transfer the apple mixture to a bowl and set aside.

In a large bowl whisk together the eggs, half-and-half, 1 tablespoon Kosher salt, 1 teaspoon freshly ground black pepper.

Grease a large casserole dish with the butter. Layer in half the cubed pumpkin bread, half the cooked sausage, half the apple mixture, half the fresh chopped sage, and half the shredded cheese. Repeat the process with the other half of the same ingredients, ending with the shredded cheese. Slowly pour the egg mixture all over the top. Cover with plastic wrap and refrigerate overnight.

Preheat oven to 350-degrees F.
Remove the casserole dish from the fridge 30 minutes before baking. Replace the plastic wrap with foil. Bake for 40 minutes, then remove the foil and continue baking, 10 to 15 minutes more until the top is golden brown and slightly crisp.

Garnish with Italian flat-leaf parsley. Let rest for around 10 minutes and serve warm.

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