Let's Dish With Linda Lou

Where You Taste The Love

Beets And Sweets

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This dish is one I saw made and new I had to recreate in my own way. This is my version of Beets And Sweets!🌰🥔

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Flat Leaf Italian Parsley

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Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yields: 4 servings
Equipment: 2 rimmed baking sheet pans, chef’s knife, 1 (8-ounce) jelly jar with a tight-fitting lid, aluminum foil, 1 hand-held juicer,1 large mixing bowl, 1 medium-size bowl, disposable gloves, 4 porcelain salad bowls

Ingredients:
3 red beets, washed, tops and bottoms removed, roasted, peeled, and diced
3 golden beets, washed, tops and bottoms removed, roasted peeled and diced into 2-inch size pieces
3 medium-size sweet potatoes, peeled, roasted, and diced into 3-inch size chunks
1/2 cup of olive oil
2 1/2 tablespoons of Kosher salt
2 1/2 teaspoons of freshly ground black pepper
1 (4-ounce) store-bought pre-washed package of baby arugula
1 (8-ounce) package of Goat cheese, crumbled
1/2 cup of store-bought roasted and salted Pepitas

Ingredients For The LemonVinaigrette:
Yields: 8 ounces
1/4 cup of fresh lemon juice (3 juicy lemons)
1 teaspoon of freshly grated garlic, (optional)
1 tablespoon Dijon mustard
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
2 tablespoons of Agave nectar (substitute honey)
1/4 teaspoons of fresh Italian flat-leaf parsley, finely chopped
1/2 cup of *E.V.O.O.

Note: Place both the beets and sweet potatoes in the oven at the same time.

Directions For Roasted Beets:
Preheat oven to 425-degrees F. Convection, 400-degrees F.
Layout two large pieces of aluminum foil. Place the red beets on one piece of foil and the golden beets on another. Add 1/4 cup of olive oil, 1 tablespoon of Kosher salt, and 1 teaspoon of fresh ground black pepper evenly divided between each set of beets. Wrap both the red and golden beets tightly in the foil, transfer to the baking sheet pan. Cook for 1 hour (60 minutes) or until a knife can be inserted with no resistance. Once completely cooled, using disposable gloves, remove the skins, dice, and transfer to a large mixing bowl. Add chopped Italian flat-leaf parsley, toss to combine. Set aside.

Directions For Roasted Sweet Potatoes:
Preheat oven to 425-degrees F. Convection, 400-degrees F.
On another rimmed baking sheet pan lay out the sweet potatoes chunks in one even layer. Add olive 1/4 cup of olive oil, 1 1/2 tablespoons of Kosher salt, and 1 1/2 teaspoons of freshly ground black pepper, toss to evenly coat all the sweet potatoes. Cook for a minimum of 25 minutes or until fork-tender. If you prefer your sweet potatoes to be slightly more charred on the outside continue cooking for an additional 10 to 12  minutes. Allow the potatoes to cool completely.

Directions For The Salad:
In a large mixing bowl combine the beets with the sweet potatoes. Add the arugula. Start with adding 1/2 cup of the lemon vinaigrette to the bowl, gently toss to combine. Top with crumbled goat cheese and roasted pepitas.

Serve the salad in individual salad bowls. Alongside, extra Lemon Vinaigrette and pepitas. There you have it my Beets And Sweets.

Directions For Lemon Vinaigrette:
Add all the ingredients for the vinaigrette into an 8-ounce jelly jar. Finish with the *E.V.O.O. Place the lids tightly on the jars and shake really well.

*E.V.O.O. is an acronym for extra virgin olive oil.

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Heirloom Tomato Salads

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Orzo And Heirloom Tomato Salad

Heirloom tomatoes are in season so I’m buying them fairly regularly. I have two, really easy and delicious salads here that can be the main course or a side dish with any protein you like. The second of the two is completely vegetarian.

Let’s talk about my first of the two Heirloom Tomato Salads. Heirloom Tomato Salad With Bocconcini And Sopressata.

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Dried Oregano

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Local Grown Florida Heirloom Tomatoes

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Flat Leaf Italian Parsley

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Arugula

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The second salad is my Artichoke, Heirloom Tomato, And Orzo Salad.

Orzo And Heirloom Tomato Salad (2)

Orzo And Heirloom Tomato Salad

1). The first tomato salad is an Heirloom Tomato Salad With Bocconcini And Sopressata.

Prep Time: 20 minutes
Total Time: 20 minutes
Yields: 4 servings
Equipment: large mixing bowl, small mixing bowl, large salad serving bowl, a 2-cup measuring cup, whisk

Ingredients:
8 cups of heirloom tomatoes, halves, and wedges (depending on whether whole or grape size tomatoes)
1 1/2 heaping cups of diced Sopressata, OPTIONAL (substitute diced Genoa salami)
1 (8-ounce) package of Bocconcini (mini mozzarella balls or pearls)
1/4 cup red wine vinegar
1/2 cup *E.V.O.O.
2 tablespoons Agave nectar
1 1/2  tablespoons Kosher salt
1 1/2 teaspoons freshly ground black pepper
1/4 cup of fresh tarragon leaves, roughly chopped

Salad Dressing:
1/4 cup red wine vinegar
1/2 cup *E.V.O.O.
2 tablespoons Agave nectar
1 1/2 tablespoons Kosher salt
1 1/2 teaspoons of freshly cracked black pepper

Directions For Salad Dressing:
Place all ingredients into a (2 cup) measuring cup. Whisk all the ingredients together until well combined.

Herb Marinade For Bocconcini:
1 (8-ounce) package of mini Bocconcini
1 tablespoon dried oregano
1 teaspoon crushed red pepper flakes
1 tablespoon of Italian-flat-leaf parsley, finely chopped
Pinch of Kosher salt
Pinch of freshly ground black pepper
1/4 cup of *E.V.O.O

Directions:
Separate all the mini mozzarella balls and place them into a small mixing bowl along with the other ingredients. Using a spoon, gently toss to combine. Set aside.

Direction For Heirloom Tomato Salad:
In a large mixing bowl, add the tomato halves and wedges. Add the marinated bocconcini and chopped tarragon. Pour the dressing over and toss all the ingredients together. Transfer to a large salad serving bowl. Serve with your favorite bread.

2). The second tomato salad is an Arugula, Heirloom Tomato, And Orzo Salad. This one is a vegetarian salad, totally meat-free!

Prep Time: 20 minutes
Total Time: 20 minutes
Yields: 4 servings
Equipment: 6-quart saucepot, large mixing bowl, large salad serving bowl, large mesh sieve

Ingredients:
1 pound of orzo, cooked drained and cooled
2 cups of arugula leaves
4 cups of diced and halved heirloom tomatoes (depending on whether whole or grape size)
1 (14.6-ounce) jar of long-stemmed artichoke hearts, halved
1 (8-ounce) package of Bocconcini ( mini mozzarella balls
1 lemon, juiced
2 tablespoons of Agave nectar
1 1/2 tablespoons of Kosher salt
1 teaspoon of freshly ground black pepper
2 tablespoons of Italian flat-leaf parsley, roughly chopped

Directions:
In a large mixing bowl add the diced and halved heirloom tomatoes, cooked and cooled orzo pasta, halved artichokes hearts, bocconcini, arugula leaves, Kosher salt, fresh ground black pepper, and Italian flat-leaf parsley. Squeeze fresh lemon juice and drizzle the two tablespoons of agave nectar over the top, gently toss to combine. Next, transfer to a large salad serving bowl. My Artichoke, Heirloom Tomato, And Orzo Salad are so delicious you’ll be asked to make it over and over again.

*E.V.O.O. is extra virgin olive oil.

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Chicken Milanese-Updated

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Chicken Milanese is my favorite of all my dishes. The idea of warm chicken on top of a cool, crisp green salad, lightly dressed with lemon juice and olive oil and shaved pieces of Parmigiano-Reggiano cheese, makes me, well…CRAZY

All Chicken Milanese is, is a breaded chicken cutlet that’s been shallow fried in olive oil. My grandmother had her method, she would dip the chicken breasts in beaten eggs that had been seasoned, and then the chicken would be dredged in Italian bread crumbs.  I’ve updated that a bit.

To make the best-fried chicken, the chicken should be marinated in buttermilk, for a couple of hours or overnight, as a first step. It really tenderizes the chicken and then, of course, a flour or breading would follow.  I’ve decided to use a seasoned Greek yogurt as a first step then follow that up with the breading. It makes the chicken so tender and the spices really permeate the meat. Then I follow up with the breading.

I’m a really big fan of grilled chicken on top of a Caesar salad, so that gave me this idea! I’m using my favorite brand of creamy chicken Caesar dressing as a marinade for my Chicken Milanese. The spices are already in the dressing, and I love the flavor of a Caesar dressing. This will make a great marinade and tenderizer for the chicken cutlets.

This is my Chicken Milanese-Updated.

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Chicken Milanese-Updated

Prep Time: 15 minutes
Inactive Prep Time: Minimum 2 hours
Total Cook Time: 35 to 40 minutes
Yields: 4 servings
Equipment: large baking sheet pan and rack, 1 (12-inch) sauté pan, large mixing bowl, vegetable peeler

Ingredients:
1/2 cup olive oil
1 pound of chicken cutlets (breasts)
1 (16-ounce) bottle of creamy Caesar dressing
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
2 1/2 cups of Italian seasoned breadcrumbs
1/2 cup of fresh Italian flat-leaf parsley, finely chopped  (substitute 2 tablespoons of dried)

2 packages of prewashed mixed greens
Parmigiano-Reggiano cheese shaved
4 lemons
1/4 cup of *E.V.O.O.
Kosher salt and freshly ground black pepper to taste

Directions:
In a large bowl, marinate chicken cutlets in a mixture of Creamy Caesar dressing, Kosher salt, fresh ground black pepper, and 1/4 cup of finely chopped Italian flat-leaf parsley for 2 hours.

Note: Make sure each of the cutlets is coated on both sides. Cover with plastic wrap and place in the frig for at least 2 hours.

Preheat oven to 350-degrees F.
Line baking sheet with foil and spray rack with non-stick cooking spray.

Remove the chicken from the frig. Pour the breadcrumbs into a large bowl with 1/4 of finely chopped Italian flat-leaf parsley, toss to combine. Dredge each cutlet, shaking off the excess Caesar dressing, into the breadcrumbs, shaking off the excess breadcrumbs. Once they’re all breaded, set them onto the baking sheet pan fitted with a rack.

Preheat a large sauté pan over medium heat. Carefully add in the olive oil, tilting the pan away from you. Make sure the bottom of the pan is covered in oil. Once the oil has come up to temperature, (you can test this by just submerging the handle of a wooden spoon into the oil. If you notice the oil bubbling, surrounding the tip of the handle, the oil is ready.) carefully add the breaded chicken to the pan. Don’t overcrowd the pan. You may have to do this shallow frying in batches and possibly add more olive oil. Pan fry about 2 to 3 minutes per side, just enough to get a golden brown color on both sides.

Transfer golden brown cutlets back onto the baking sheet fitted with the rack. Transfer the chicken to the oven and bake for another 25 to 30 minutes or until the chicken is completely cooked through. The internal temperature of 165-degrees F.

To serve:
Divide the mixed greens onto 4 salad plates. Squeeze about 1 tablespoon of lemon juice over each salad. Drizzle each with a couple of tablespoons of *E.V.O.O. Sprinkle each salad with Kosher salt and pepper to taste. Using a potato peeler, shave a few shavings of Parmigiano-Reggiano over each salad. Top each of the cold crisp salads with 2 of the hot pieces of the Chicken Milanese. The remaining lemon juice squeezed over the chicken placing the used lemon on the plate. Serve immediately and enjoy!!! There you have it my Chicken Milanese-Updated.

*E.V.O.O. is the acronym for extra virgin olive oil.

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