Let's Dish With Linda Lou

Where You Taste The Love

Corn Pudding

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Photo Jun 26, 7 13 37 PM

This Corn Pudding is so delicious and easy to make you’ll want to make it for every family get-together and every holiday celebration.


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Prep Time: 10 minutes
Cook Time: 1 hour to 1 hour 15 minutes
Total Time: 1 hour 25 minutes
Yields: 12 servings
Equipment:  blender, 1 (9 x 11 x 2) baking dish, whisk, rubber spatula, colander, 1 rimmed baking sheet pan, 1 silicone pad, large mixing bowl

2 pounds of corn, sweet, yellow, frozen, and thawed, (reserve back 1 cup, optional)
3 tablespoons of pure maple syrup
6 large eggs, room temperature
1/2 cup of whole milk (substitute 2%)
1/4 cup of Mascarpone cheese, room temperature
3 teaspoons of Kosher salt
1/4 teaspoon cayenne pepper
1/4 cup of all-purpose flour
1 teaspoon of baking powder
1 1/2 cup of heavy cream
1/2 cup (8 tablespoons) of butter, melted (unsalted)

1). It’s a personal choice to add whole corn kernels stirring them into the batter to give the pudding texture.
2). Using a rimmed baking sheet pan underneath the baking dish slows the cooking process but improves the texture. Not using the pan will shorten cooking time by around 15 to 30 minutes.
3). After 60 minutes, (using a toothpick or cake tester) check the batter for doneness.

Preheat oven to 350-degrees F.
Line a rimmed baking sheet pan with a silicone pad. Place the 9 x 11 baking dish on the silicone pad.

Place the corn into the blender. Add maple syrup, Mascarpone, milk, Kosher salt, cayenne pepper, all-purpose flour, and baking powder. Mix briefly with a spatula to push down the dry ingredients.

Pulse mixture until it begins to come together. Then increase the setting to high and blend until completely smooth, 2 to 3 minutes. Transfer the mixture to a large mixing bowl. Using a rubber spatula add the reserved whole corn kernels, fold the kernels into the batter until combined. Add the 6 eggs, and 2/3 of the melted butter, whisk to combine. Finally, add the heavy cream, again whisk to combine.

Grease the baking dish with the remaining melted butter. Pour the batter into the baking dish. Bake for 60 to 75 (depending on the size and shape of your baking dish) minutes until the pudding is golden brown and set.

Allow the Corn Pudding to rest for at least 20 minutes before serving. There you have it, the easiest Corn Pudding you’ll ever make.

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Broccoli Rice Casserole

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My Broccoli Rice Casserole is a great side dish, wonderful for the holidays, and perfect for family get-togethers.

I’m using a quick-cooking long-grain white (Basmati) rice because it’s my favorite. You could definitely substitute short-grain rice like Arborio which also would be delicious, it’s a personal preference. I’m also using frozen broccoli florets for this dish.

Most Broccoli Rice Casserole recipes call for sour cream, here I’m substituting Mascarpone cheese because whenever I can add Mascarpone to dishes, sweet or savory, I do.

One other option I’ve added to this recipe is to add a light sprinkling of breadcrumbs over the top of this dish, totally up to you. Let’s get started.

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Basmati Rice

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Tuscan Soup (6)


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The next step is totally optional. If you prefer a crunchy topping to your Broccoli Rice Casserole follow the steps for toppings in the ingredients list below.

Flat Leaf Italian Parsley




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Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Yields: 6 to 8 servings
Equipment: 1 (2-quart) casserole dish, 1 (3-quart) saucepot, colander, 1 rimmed baking sheet pan, aluminum foil, medium-size mixing bowl, large mixing bowl, chef’s knife, wooden spoon

Note: One bag of rice makes about 2 cups of cooked rice. I made both bags of rice to ensure I’d have 2 cups of cooked rice.
Note: Flour can sometimes have lumps from packaging or storage. If you find your all-purpose flour is slightly lumpy, sifting the amount of flour you need first is always a good idea.

2 cups of long-grain white rice, parboiled (Basmati, Success Boil-in-a-bag) (substitute short-grain rice, Arborio rice)
1 tablespoon of olive oil
1 tablespoon of Kosher salt

1 pound (16 ounces) of frozen broccoli florets, thawed, cut into bite-size pieces
3 cloves of garlic, finely minced
1/4 cup (4 tablespoons) of butter, unsalted, extra butter for greasing baking dish
1/4 cup of all-purpose flour, sifted
2 cups of chicken broth/stock, reduced-sodium or unsalted (substitute vegetarian broth)
2 cups of whole milk (substitute 2%)
1 teaspoon of garlic powder
1 1/2 teaspoons of sweet paprika
1 tablespoon of dried oregano
2 tablespoons of Kosher salt, 1 tablespoon for the rice
1 teaspoon of freshly ground black pepper
1 tablespoon of dried parsley flakes
2/3 cup of Mascarpone cheese, room temperature (substitute sour cream)
1 cup (8 ounces) of mild Cheddar and Monterey Jack cheese mix (substitute sharp cheddar)

Breadcrumb Topping: Optional
1/4 cup of seasoned Italian-style breadcrumbs
1/4 cup of plain Panko breadcrumbs
2 tablespoons of finely chopped Italian flat-leaf parsley for topping (optional)
4 tablespoons of olive oil

Tip: I like to add Kosher salt and olive oil to the water when cooking the rice. Adding salt to the water will season the rice and the olive oil will prevent the rice from sticking together.

Preheat oven to 350-degrees F.
Start by buttering the baking dish and placing it onto a rimmed baking sheet pan. Fill a large pot with water. Submerge the 2 bags of quick-cooking rice. Add 1 tablespoon of olive oil to the water. Bring up to a boil, add a tablespoon of Kosher salt, cook the rice, according to box directions, only half the time, 4 to 5 minutes. Using a pair of tongs, remove the 2 bags, allow the water to drain, open, and dump the parboiled rice into a medium-size mixing bowl. To the same pot of hot boiling water add the broccoli, stir, for 1 minute, drain into a colander, transfer to a large mixing bowl, set aside.

In the same pot, over medium heat, add the butter, onions, and garlic, sweat them for a few minutes or until translucent (you don’t need to develop any color). Add the all-purpose flour (tip: sift the flour if it’s lumpy), stir it all in for a minute, then add the milk and stock. Whisk well to get rid of any lumps. Switch to a wooden spoon, simmer, stirring the whole time until the mixture thickens.

Add the seasonings, whisk them in to combine really well, then add 2/3 of the cheese and Mascarpone cheese followed by the partially cooked and drained rice and broccoli.

Give everything a big stir (at this point the mixture is runny and that’s exactly what you want because the rice will soak up the sauce as it cooks) pour into the buttered baking dish, cover with foil. Transfer to the oven and cook for 30 minutes.

After 30 minutes, remove the foil, sprinkle the top with the remaining cheese (this would be the time to add the seasoned breadcrumb mixture over the top followed by drizzling 4 tablespoons of olive oil) place back into the oven, and cook uncovered for about 20 minutes or until golden brown and bubbly.

Let rest for about 10 minutes before serving. Serve hot. There you have it my Broccoli Rice Casserole.

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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)

Thanksgiving Breakfast Casserole (9)

Thanksgiving Breakfast Casserole (8)

Holiday Breakfast Casserole (18)

Holiday Breakfast Casserole (17)

Holiday Breakfast Casserole (2)

Holiday Breakfast Casserole (3)

Holiday Breakfast Casserole (4)

Olive Oil

Holiday Breakfast Casserole (19)

Holiday Breakfast Casserole (5)

Italian Chicken Sausage

Holiday Breakfast Casserole (6)

Sweet Italian Sausage (1)

Holiday Breakfast Casserole (9)

Stuffing (4)

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


Holiday Breakfast Casserole (24)

Holiday Breakfast Casserole (25)

Holiday Breakfast Casserole (26)

Flat Leaf Italian Parsley



Stuffing (2)

Holiday Breakfast Casserole (11)

Holiday Breakfast Casserole (26)

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Holiday Breakfast Casserole (14)

Stuffing (7)

Stuffing (1)

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Holiday Breakfast Casserole (29)

Holday Breakfast Casserole (5)

Holday Breakfast Casserole (7)

Holday Breakfast Casserole (9)

Holday Breakfast Casserole (8)

Holday Breakfast Casserole (10)

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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