Let's Dish With Linda Lou

Where You Taste The Love

Wedding Day

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It was November 2019 when I got the news, my niece, Danielle was getting married on January 11. 2020. I asked my sister what she needed. She said, “Danielle has hired a wedding planner and everything was covered except appetizers”. There were going to be cocktails, for after the ceremony, but no appetizers.

Say no more! The appetizers can be a wedding gift from the three of us. Melissa was still in school so she wasn’t going to be able to come. It was going to come down to Steve and me to pull this off.

I needed to start picking up a few essentials for the tablescape. The colors she’d chosen were burgundy and blush. First stop, Hobby Lobby. I found this amazing burgundy lace fabric to use as a table runner, blush-colored chargers for the appetizers, votive candles, and these awesome little blush colored confetti diamonds to fill the bottom of the herb-filled mason jars and to sprinkle all over the table.

Next, I needed to know what kind of appetizers she was looking to have. After speaking to her I got a better handle on what she was wanting.

I needed to go to D & G Occasions for party supplies. My living room was filling up with bags of goodies.

I always set up a backdrop for the table I plan on doing. I believe it lets the guests know a little about what you’re serving.

My first appetizer, the Proscuitto, and Brie Crostini topped with homemade cranberry sauce, microgreens, and balsamic glaze, I laid out a variety of baguettes and rolls flowing onto the table. The most important part of any crostini is to start with really good bread.

My second appetizer, Tropical Salsa, filled with fresh mango, pineapple, Fresno chilies, cilantro, fresh lime juice, and a shrimp garnish. The backdrop, apothecary jars filled with fresh Fresno and jalapenos, and fresh limes, mangos, and pineapples to complete the scene.

Finally in the center, fresh-cut flowers surrounded by cilantro-filled mason jars.

The menu was set, next, it was time for me to draw the plans for the table. The day was coming up fast and timing was really important. Groceries had to be bought, prepped for traveling, visiting the venue where the wedding was going to be held, and meeting with the wedding planner.

Having the opportunity to see where I’d be working and also the table’s location helped me to plan a strategy. It was extremely important to me the table be set and ready.

Wedding Day.
I was really pleased with how stunning the finished table looked. Finally and most importantly, the bride, groom, and guests all enjoyed the hors d’oeuvres.

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D & G Occasions

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Italian Sausage, Asparagus, And Fontina Cheese Frittata Muffins

Mini Sausage, Asparagus, And Truffle Fontina Cheese Frittatas

Today’s the day to clean out my refrigerator. I have quite a few eggs, ricotta cheese, and part of orange bell pepper on hand. Making a frittata makes perfect sense.

I’m doing Italian Sausage, Asparagus, And Fontina Cheese Frittata Muffins.

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Mini Sausage, Asparagus, And Truffle Fontina Cheese Frittatas (2)

Ricotta

eggs

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Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yields: 24 frittatas
Equipment: 2 (12-cup) muffin tin pans, large mixing bowl, whisk, box grater, non-stick cooking spray, 12-inch sauté pan

Ingredients:
1 pound of sweet Italian sausage, casings removed
12 large eggs,
1 cup of ricotta cheese, room temperature
1/2 cup of half-and-half
1 1/2 cups of Truffle fontina cheese, freshly grated (reserve 1/2 cup)
1 1/2 tablespoons of Kosher salt
1 1/4 teaspoons of freshly ground black pepper
1 (8-ounce) package of thawed (Birds Eye Steam Fresh) frozen asparagus, cut into 2-inch pieces sliced on the bias
1/4 cup of orange bell pepper, finely diced
2 tablespoons of fresh chives, finely minced
1 tablespoon of fresh thyme leaves, chopped

Directions:
Preheat oven to 350-degrees F.
Start by spraying both muffin tin pans with non-stick cooking spray.

In a large mixing bowl break a dozen eggs. Add ricotta, half-and-half, Kosher salt,  and fresh ground black pepper whisk to combine. Add freshly grated fontina cheese whisk to combine. Next, add the fresh chives, thyme, and asparagus, stir to combine. Set aside.

In a large sauté pan over medium-high heat add the sausage. Using a wooden spoon break up the sausage. Stirring occasionally, cook until no longer pink, 10 to 12 minutes. Add the finely diced bell pepper, stir to combine, cook for another 2 to 3 minutes.

Transfer the cooked sausage to a plate lined with a paper towel to drain. Set aside to cool for 10 minutes.

Combine the cooled sausage mixture with the egg mixture, stir to combine. Fill the muffin cup halfway with the frittata mixture. Sprinkle the reserved grated fontina evenly of the tops of each frittata. Bake until the eggs are just set, 15 to 20 minutes. Allow the Italian Sausage, Asparagus, Fontina Cheese Frittata Muffins to cool before running a rubber spatula around the outside of each one to ensure easy removal.

Transfer to a large serving platter. Serve warm or at room temperature.

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Mini Crab Tacos And Crab Guacamole

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I’m using chives, from My Hanging Herb Garden, for both my Mini Crab Tacos And Crab Guacamole. Above I’ve shown a few different ways you might like to serve these recipes. Whether serving them with crispy pita chips, warm tortilla chips, or mini tacos, will impress family and friends.

My sister Tina is now taking all my photos and future videos for my blog, I’m so excited!!!

Jumbo Lump Crab is so versatile. It starts out as a “blank slate” to which you can add any ingredients you like. The options are endless. I’m going to share my two favorite ways to enjoy crab.

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Red Onion

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Limes

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Cilantro

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Prep Time: 30 Minutes
Yields: 6 mini tacos
Yields: 6 tostadas
Equipment: large mixing bowl, elevated oven-proof wire rack, 1 rimmed baking sheet pan, rubber spatula, chef’s knife, round cookie-cutter

Ingredients For Crab Mini Tacos:
1 pound jumbo lump crab meat
1 1/2 limes, juiced
1/4 cup of red onion, finely minced
1/4 cup Fresno Chili, seeded and minced
2 tablespoons fresh chives, finely minced
2 tablespoon of cilantro, roughly chopped
1 tablespoon Kosher salt
1 teaspoon of freshly ground black pepper
1 package of round wonton wrappers

Note: If wonton wrappers are square, use a round cookie-cutter to form circles.

Ingredients For Guacamole:
4 avocados, pitted and diced
1/4 cup of red onion finely diced
1 1/2 limes, juiced
1/2 cup of crab mixture for topping
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper

Directions For Jumbo Lump Crab Guacamole:
Half and pit all 4 avocados transfer into a large mixing bowl. Add the diced red onion, fresh lime juice, Kosher salt, fresh ground black pepper Using a fork mash the avocados. Do not mash until completely smooth, allow some chunky pieces to remain for texture, mix to combine. Add the jumbo lump crab mixture on top.

Directions For Mini Crab Tacos:
Place the lump crab meat into a bowl. Next add chives, finely minced red onion, minced Fresno chili, cilantro, lime juice, Kosher salt, and fresh ground black pepper. Gently toss all the ingredients together.

Directions For Wonton Taco Shells:
Preheat oven to 350-degrees F.
Place an elevated oven-proof rack on a rimmed baking sheet pan. Spray the rack with non-stick cooking spray. Place the round wonton wrappers over the wire rack (as seen in pictures above, you will have to fold the wrapper over two of the racks) to form a taco shell. Spray the wonton wrappers with non-stick cooking spray.

Bake for 8 to 9 minutes. Remove the wonton wrappers from the oven and let cool slightly. Gently remove shells from the rack, then carefully spoon in the crab filling. There you have it my Mini Crab Tacos And Crab Guacamole.

Note: Place 1 teaspoon of guacamole on the bottom of the plate to use as “food glue”. This will enable the tacos to stand up-right on the plate. Serve three for an appetizer.

Chunky-Style Guacamole

My Hanging Herb Garden And Summertime Flowers

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