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Let's Dish With Linda Lou

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

Pesto Potato Salad

Warm-Red-Potato-Salad (1)

This Pesto Potato Salad requires no mayonnaise so it travels well. As a side dish with chicken, pork, or beef it’s perfect. The fresh basil pesto in this Pesto Potato Salad adds so much flavor. The sweet multi-colored bell peppers add a burst of color. A few really good ingredients make this potato salad a winner.

I’m never shy about taking help from the grocery store. You can now find fresh basil pesto in the refrigerated section of your grocery store, where they display the fresh pasta and marinara sauce. This pre-made fresh basil pesto is a huge time saver. Add basil pesto to warm potatoes and they’ll soak up all those delicious flavors.

Mini Sweet Bell Peppers

Warm-Red-Potato-Salad

Yields: 6 to 8 servings
Prep Time: 15 minutes
Cook Time: 10-12 minutes (depending on potatoes and size, time may vary slightly)
Total Cook Time: 25-27 minutes
Equipment: cutting board, chef’s knife, 6-quart stockpot, strainer, large mixing bowl. spatula or long-handled spoon, plastic wrap.

Ingredients:
2 pounds of red bliss potatoes, quartered (waxy potatoes work best)
1/2 cup finely diced red onion
1 cup of multi-colored mini sweet bell peppers, finely diced (red, yellow, and orange)
1 7-ounce container, Rana fresh basil pesto (found in the refrigerated section by the fresh pasta)
1 teaspoon Kosher salt
1 teaspoon freshly cracked black pepper

Directions:
Wash and scrub the potatoes from any grit. Cut them into large, bite-sized chunks. transfer the potatoes to a large stockpot. Add enough cold water to cover the potatoes by 1-inch.

Bring the water to a simmer over medium-high heat. Adjust the heat to keep the water at a gentle simmer. Add a good sprinkling of Kosher salt. Cook until the potatoes are tender all the way through when pierced with a fork, 10-12 minutes. Exact cooking time depends on the size of your potato chunks and the type of potatoes.

Drain the potatoes, then return them to the same pot they were cooked in. Do not set the pot back on the heat. Let any water that may be on them evaporate from the hot pot, about 1to 2 minutes.

In a large mixing bowl add the diced red onion, diced sweet bell peppers. Next, add the cooked, still very warm, potatoes, Kosher salt, and black pepper. Start with half the prepared pesto, using a rubber spatula, toss gently to combine. If more pesto is needed, add an extra tablespoon at a time toss to combines.

 

 

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Mexican Style Corn On The Cob

Mexican Style Grilled Corn On The Cob

Taco

 

Leftover Homemade Chili dressed up on a corn tortilla. My Homemade Chili is infused with Ancho Chilies, adding a real smokey flavor to the dish. Add fresh grape tomatoes, diced red onion, cilantro, Queso fresco, and lime. Reinventing leftovers into a completely new meal.

Alongside I served Mexican Style Corn On The Cob, grilled in their husks, smothered with a chili lime butter, and top with Queso Fresco.

Link for Homemade Chili is at the bottom of this post.

Equipment: indoor grill pan
Prep Time: 5 minutes
Cook Time: 10-12 minutes
Total Time: 15-17 minutes

Ingredients: For Chili Lime Butter
1 stick (1/4 pound ) softened unsalted butter
2 teaspoons chili powder
1 tablespoon Kosher salt
1 teaspoon freshly cracked black pepper
1 lime, zested
6 ears fresh corn, unhusked
1 cup of Queso Fresco, crumbles
1 lime cut into wedges

Directions: For Chili Lime Butter
Mix butter, chili powder, Kosher salt, black pepper,  and lime zest in a bowl set aside.

Directions:
Prepare indoor grill for medium-high heat.  Gently pull back husks from each cob, leaving them attached at the bottom of the cob. Remove corn silks from the cobs, (do not worry if a few still cling to the corn cobs). Season by rubbing the cobs with the *compound butter. Pull the husks back into place, (they may be a little loose, but that’s fine. Next, grill the corn, turning frequently, until the husks are charred, and corn is tender about 10-12 minutes.

To Serve:
Pull back the husks, sprinkle crumbled Queso Fresco over the corn and lime wedges. Enjoy!

*Compound butter: Butter that has been mixed with fresh garlic, spices, and or fresh herbs.

Homemade Chili

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Homestyle Fried Potatoes

Homestyle Fried Potatoes

I’ve been making these potatoes since my daughter was very young. She loved them so much that they were a regular side dish on most nights.

Working in a diner, I serve home fries, as a side with eggs and bacon all the time. People love their potatoes for breakfast. Imagine having them with dinner. Let me show you how I make my Homestyle Fried Potatoes.

 

 

 

2018-08-31 09.35.49

Homestyle Fried Potatoes

Yields: 4 servings
Prep Time: 20 minutes
Cook Time: 30-35 minutes
Equipment: 12-inch sautépan

Ingredients:
1 tablespoon olive oil
5 tablespoons of unsalted butter
1 large red onion, finely diced
6 cups of red potatoes, 1/2 inch cubes
2 tablespoons garlic, minced
1/2 cup multi-color mini sweet bell peppers, finely diced
1 1/2 tablespoons Kosher salt
1 1/2 teaspoons of freshly cracked black pepper
2 tablespoons dried oregano
1 teaspoon garlic powder
2 tablespoons fresh Italian flat-leaf parsley, chopped fine

Directions:
In a (12 inch) sauté pan, preheated on medium heat, add olive oil and diced red onion. Sprinkle with 1/2 tablespoon of the Kosher salt, 1/2 teaspoon of the black pepper, 1 tablespoon of unsalted butter, and garlic powder. Cook for 5 minutes until onions are soft. Add the freshly minced garlic and toss through.

Turn the heat down to medium-low, add the remaining butter and allow to melt. Add the diced red potatoes, diced sweet bell peppers, and dried oregano. Using a flat spatula, toss the potatoes to coat.  Allow the potatoes to cook for 5 minutes before turning. Continue cooking on medium-low heat for another 20-25 minutes, turning occasionally until potatoes are browned and cooked through. Turn the heat off add the Italian flat-leaf parsley and toss.
Serve hot.

 

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