Advertisements

Let's Dish With Linda Lou

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

Mocha Chili Spiced Roasted Asparagus- P.S. Flavor- Artisanal Spice Blends

 

Pam Smith’s daughter Nicole, and my daughter Melissa are longtime friends. Once I really got into blogging about my recipes, it was important for me to acknowledge those people who inspire me.

Pam Smith is at the top of my list. She started out in the area of nutrition, had her own radio program, and now is affiliated with Epcot. She has developed her own line of spice blends and rubs that are AMAZING! My daughter and I have watched her narrate cooking demos, with well-known chefs at the EPCOT Food And Wine Festival. Now Pam has gone on to perform her own food demos with her daughter Nicole narrating them by her side. What a tremendous family achievement.

This slideshow requires JavaScript.

I received an early Christmas package from the girls and was so excited to test a recipe out using this Mocha Chili Spice blend.  I decided to roast some asparagus using the Mocha Chili.

Mocha Chili Spiced Roasted Asparagus (4)

Equipment: 1 1/4 sheet pan
Yields: 2 servings
Prep Time: 5 minutes
Cook Time: 10-12 minutes (time may vary depending on the thickness of asparagus)
Ingredients:
1 pound of Asparagus
2 tablespoons of Mocha Chili Spice Blend
1 tablespoon Kosher salt
1/4 cup olive oil

Directions:
Preheat oven to 450 degrees.

Rinse the Asparagus under cold water first. Next, dry all the spears off really well. Once they are all dry, hold each one at both ends, and where they naturally break off, discard the bottom portion.
Place asparagus onto a sheet pan. Next, add the Mocha Chili, Kosher salt, and olive oil. Using clean hands, toss the asparagus spears so they are coated really well. Then spread them out evenly into one layer so they roast nicely.  WOW!, they were so delicious. The Mocha Chili gave the asparagus such a unique flavor profile. For more information visit…

           P.S. Flavor- Spice Blends by Pam Smith, RDN.
Pam Smith will be teaching monthly online classes to go along with the P.S. Flavor Club. Available are 3-month seasonal kits, you can go to www.psflavorclub.com.

Advertisements
1 Comment »

Antipasto Platters Made Easy

 

Antipasto Platters

Antipasto Platters (2)

Antipasto Platters (3)

Whenever I’m doing an Antipasto Platter, start with great quality ingredients. I like to assemble a few and dress of few.

For example, the artichokes can be tossed with strips of roasted red peppers, and the cantaloupe and breadsticks, wrap delicious cured meats.

Keeping the same items together gives a more uniform look to the platter. I also always try to utilize herbs in my garden. Here I’m using fresh basil as a garnish for the platters.

Simple dress the grape tomatoes with E.V.O.O. and a sprinkle of Kosher salt.

What’s great about this, all the ingredients are store bought. This makes these platters quick and easy to put together. For the seasoned Bocconcini, my recipe is really simple. I doubled the recipe below for my platters in the pictures you see above.

Ingredients: Marinate For Bocconcini
1-8 ounce package of mini Bocconcini
1 tablespoon dried oregano
1 teaspoon crushed red pepper flakes
1 tablespoon dried parsley flakes
Pinch of Kosher salt
Pinch of freshly cracked black pepper
1/4 cup of E.V.O.O.

Directions:
Separate all the mini mozzarella balls and place them into a small bowl along with the rest of the ingredients. Using a spoon, gently mix together.

1 Comment »

Copper Chef

Let's DishThis pan is so

cool!

Copper Chef

I saw the advertisement for this pan and I fell in love.  What really attracted me to it was the fact it needed no oil at all for sauteing, WOW!  The other perks were the glass tempered lid, deep fryer attachment and the steamer plate. Seriously, you can cook pretty much anything in this pan with its high sides and transfer to the oven due to the metal handle. Nothing sticks due to its construction of the pan.

I’m going to be testing out of few of my recipe in the pan using no oil to see how it works. Watch for that to show up where I print the ingredients for my recipes. I will post the amount of oil you’ll need if using traditional saute pans or sauce pots.

Leave a comment »

Sharetheexceptional.com- Coeur a la Creme!

2014-11-24 12.43.47

Photo May 27, 5 28 33 PM

 

Photo May 27, 3 52 40 PM (1)

Photo May 27, 5 27 47 PM

Photo May 27, 3 52 22 PM

 

Photo May 27, 3 51 46 PMThermador are one of the great makers of kitchen appliances. They are always showcased in a subscription I receive called,  Traditional Home. Inside the magazine was an article, Moments Worth Sharing.

Live, Cook, Share,  was printed along with this website, sharetheexceptional.com.  I went to the site and it asked, “to upload a photo or share your story and you could be featured in our next campaign.”

I found a favorite photo of my Coeur a la Creme. A French style cheesecake is how I describe this dessert.  It’s like a taste of heaven with its light and creamy texture. Family and friends are always astonished by its beauty and elegance.

I went to the site and uploaded the picture. Today I received an e-mail from sharetheexceptional.com. The picture of my Coeur a la Creme above was featured on their site. What a great feeling!!!

From what I understand, my photo has been picked among others to be posted in their gallery. Next, I believe, will be the one or ones that will be in an article. My fingers are crossed!

 

Leave a comment »

%d bloggers like this: