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Let's Dish With Linda Lou

Taste The Love

Roasted Italian Sausage And Grapes

Tuscan Style Roasted Sausage And Grapes (19)

A classic Italian combination is a slice of meat paired with fruit like prosciutto with melon or even figs. Roasted Italian Sausage And Grapes (seedless green, red, or both) is a roller coaster for your taste buds combining flavors and textures.

Seedless green or red grapes, when in season, are bursting with sweetness.

This dish is usually served with a loaf of crusty bread for dipping. I’m changing up the traditional Roasted Italian Sausage And Grapes. I’m going to be adding potatoes, a perfect accompaniment to this dish, a complete one-pot meal. Potatoes were a huge part of my mom’s recipes. I suppose this is where my English influence comes into play.  I’m not stopping there, for some added color and flavor, roasted sweet bell peppers, YUM!

There are a couple of different ways you can make this dish, you can choose to use half hot and half sweet Italian pork sausage, that’s traditional. You could even substitute Italian style turkey sausage or Italian style chicken sausage. I’m going to use a leaner and less fatty option, mild Italian chicken sausage for this recipe.

If you’ve never tried roasting grapes, well… you don’t know what you’re missing. They add amazing sweetness to this dish. The perfect harmony of savory and sweet flavors. Let’s get started.

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Tuscan Style Roasted Sausage And Grapes (1)

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Tuscan Style Roasted Sausage And Grapes (9)

Sweet Italian Sausage (3)

You can see above how much leaner the Italian chicken sausage is from the traditional Italian pork sausage.

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Tuscan Style Roasted Sausage And Grapes (4)

Tuscan Style Roasted Sausage And Grapes (8)

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Onions and Peppers

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Tuscan Style Roasted Sausage And Grapes (6)

Tuscan Style Roasted Sausage And Grapes (7)

Rosemary

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Rosemary (2)

Tuscan Style Roasted Sausage And Grapes (15)

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Tuscan Style Roasted Sausage And Grapes (18)

Tuscan Style Roasted Sausage And Grapes (20)

Tuscan Style Roasted Sausage And Grapes (1)

 

 

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yields: 4 to 6 servings
Equipment: large 11 x 13 x 2 baking dish

Ingredients:
2 packages (10 links) Italian chicken sausage (substitute 1/2 hot and 1/2 sweet, Italian pork sausage, or Italian style turkey sausage)
1/2 cup olive oil
1 2-pound bag petite red potatoes, cut in half
1 red bell pepper, julienned
1 yellow bell pepper, julienned
6 cups of seedless green grapes, halved
1 sweet onion, sliced thin
4 cloves garlic, minced
4 tablespoon dry Chianti (red wine)
1 quart plus a 1/4 cup chicken stock, unsalted
2 tablespoons Kosher salt
2 teaspoons of freshly ground black pepper
3 sprigs of fresh rosemary, plus 4 to 6 sprigs for individual servings, to garnish

Balsamic Glaze:
1/4 cup good balsamic vinegar
1/2 cup pan juices

Directions:
Note: Cooking Times may vary slightly. If any or a few of the potatoes are larger than most, cut the larger ones into quarters. The potatoes need to be similar in size.
First, slice the potatoes in half.
Add the halved potatoes into a large pot, cover the potatoes with cold water. On medium-high heat. Bring the potatoes up to a boil. Continue boiling the potatoes for 12 to 15 minutes, or until just fork-tender. They’ll finish cooking in the oven.

Note: Cooking times may vary slightly.
Using a fork prick each of the sausage links 3 times on each side. Pour 1 quart of unsalted chicken broth into a large saucepot, similar to the one in the picture above. Place the 10 sausage links into the pot (make sure the liquid covers the sausage links, add water if needed), turn the heat to medium, and cover. Parboil the sausages until grey throughout, about 12 to 15 minutes.

The parboiled sausages and potatoes should be done around the same time.

Preheat oven to 500-degrees F.
While the potatoes and sausages are on the stove being parboiled, prep the grapes, peppers, onion, and garlic placing them into a large mixing bowl. Add  1 tablespoon of Kosher salt, 1 teaspoon of black pepper, and 1/4 cup of olive oil, tossing to coat with oil and seasoning.

Next, using tongs, transfer the sausage links to a plate lined with a paper towel. Drain the potatoes and transfer them back into the same pot. This will allow (because the pot is still very hot) any excess water to evaporate from the potatoes. Set the pot aside for a minute. Once the potatoes are free of any excess water, move onto the next step.

Place the potatoes into the baking dish first. Add 1 tablespoon of Kosher salt, 1 teaspoon of black pepper, and 1/4 cup of olive oil, toss to coat all the potatoes. Add the grapes, peppers, onions, and garlic mixture to the baking dish. Using a pair of tongs, place the Italian chicken sausage links on top. Pour the chicken stock and red wine all over the top. Finally, place the 3 sprigs of rosemary on top.

Roast in the oven for 25 to 30 minutes. Turning the sausage links halfway through the cooking process. This allows for both sides to brown really well.

Remove the baking dish from the oven. Remove the rosemary sprigs. Using a ladle remove 1/2 cup of the cooking liquid from the bottom of the baking dish. Cover the baking dish to keep everything warm.

Directions For Balsamic Glaze:
Using a ladle, remove the cooking liquid from the bottom of the baking dish to a measuring cup. In a small saucepot, pour in the cooking liquid. Next, add the balsamic vinegar. Turn heat to medium-high, whisking occasionally, cook allowing the vinegar and juices to reduce and become thick and syrupy around 5 minutes.

Pour the Balsamic Glaze over the sausages and grapes. Garnish with fresh rosemary sprigs.

To serve:
Bring the baking dish right to the table Set on a using a trivet. Serve hot and family-style.

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Chicken, Broccoli, And Rice Casserole

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What a great weeknight meal!  Casseroles are a magical thing. Everything baking together in one dish. Hot and bubbly, with a golden brown cheesy top. What’s not to love about that?  My cheesy chicken, broccoli, and rice casserole will set you on the path to “Comfort Town”.

Not as traditional as most of the chicken, broccoli, and rice casseroles you may have encountered, I like adding mushrooms and a combination of a yellow and English white cheddar to this dish.

Why an English white cheddar you’re wondering? I’ve compared all kinds of white cheddar cheeses in the past, English white cheddar is the best.

I’m fortifying the flavor of my poached chicken for this dish. All that means is that the poaching liquid I’m using is an unsalted chicken broth to enhance the chicken flavor.

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Prep Time: 40 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 50 minutes
Yields: 6-8 servings
Equipment:  9 x 11 x 2 baking dish

Ingredients:
1 quart of unsalted chicken broth (poaching liquid)
4 boneless- skinless chicken breasts

1 tablespoon of good olive oil
1 cup diced onions
1 pint of cremini mushrooms, sliced
1 tablespoon of a Fresno chili (approx. 1/2 a Fresno chili, seeded and minced)
1/4 teaspoon Kosher salt
1 teaspoon dried thyme
2 1/2 cups of cooked white rice (Success, boil-n-bag rice, 2 packets, now available in brown rice)
2 1/2 cups of thawed frozen broccoli florets, roughly chopped
3 cups of cooked diced chicken (4 boneless skinless chicken breasts)

Cheese Sauce:
2 tablespoons of unsalted butter, plus 2 tablespoons for the topping
2 tablespoons of all-purpose flour
1/2 teaspoon of Kosher salt
1/4 teaspoon black pepper
1 cup (8-ounces) Philadelphia Whipped original cream cheese, room temperature (or substitute 1 cup sour cream)
2 1/2 cups of whole milk, heated
1 3/4 cups of grated English white cheddar
1/4 cup of grated yellow cheddar
2/3 cup of grated Parmesan cheese, plus 4 tablespoons

Directions:
Spray a 9 x 11 x 2 baking dish with cooking spray.

Note: Make sure the frozen broccoli florets are completely thawed. Transfer the broccoli florets to a large plate lined with a paper towel and pat dry as much as possible. Transfer the florets to a cutting board and give them a rough chop. Place into a bowl and set aside.

In a large saucepot, over medium heat, add 4 boneless skinless chicken breasts (in a single layer), dried thyme, Kosher salt, and freshly ground black pepper. Pour 1 quart of unsalted chicken broth, enough to cover the chicken. Once the liquid comes to a boil, turn down the heat to a low simmer and cover. This process should take anywhere from 10-15 minutes.

While the chicken is poaching, start with the boil-in-a-bag rice. Follow the instructions on the box. Once the rice and water are brought to a boil, boil for 8-10 minutes, remove the rice from the bag and transfer to a large bowl, set aside.

The chicken should be opaque in color and have an internal temperature of 165-degrees. Remove the chicken from the poaching liquid and transfer to a plate. Next, dice the chicken into 1-inch cubes. Transfer the diced chicken to a bowl and set aside.

Next, in a large sautè pan on medium heat, add the olive oil. Add the diced onions, cook 3-4 minutes, until soft and translucent. To the onions add the sliced mushrooms, minced Fresno chili, and dried thyme, cook for another 4-6 minutes. Continue sautèeing until all the liquid has evaporated and mushrooms are nice and brown. This is the time to add the Kosher salt to the pan, stir through. Finally, add the broccoli florets and continue to cook for another 1-2 minutes.

Transfer the broccoli, mushroom, and onion mixture into a large mixing bowl. Add to that the cooked rice and diced (cooked) chicken. Toss all the ingredients together and set aside for the time being.

Preheat oven to 350-degrees F.

Directions For Cheese Sauce:
In a 3-quart saucepan,  over medium heat, melt the butter. Sprinkle the flour over the melted butter. Add 1/4 teaspoon of Kosher salt and whisk. Cook for 1 to 2 minutes or until the mixture turns blonde in color. Start by slowly whisking the hot milk in about 3 tablespoons at a time, until smooth and combined. Continue by slowly adding the remaining hot milk and whisking until the sauce thickens.

Bring to a boil then turn the heat down to low, switch to a wooden spoon and continue to cook for 2 to 3 minutes more. Remove from the heat and let cool for 5 minutes.

First, add the cream cheese, stir until smooth and combined. Next, add the grated Parmesan, white, and yellow cheddar, again stir to combine. Transfer the cheese sauce to the large bowl containing the chicken and vegetables, mix to combine.

Pour into a 9 x 11 x 2 greased baking dish and spread evenly. Sprinkle 4 tablespoon of the grated Parmesan cheese over the top. Dice 2 tablespoons of unsalted butter into tiny cubes. Take the tiny cubes of butter and *DOT the top of the casserole.

Bake for 25 minutes or until completely heated through. Turn broiler to the ON position and cook another 3 to 5 minutes, until the top is golden brown.

*DOT: a food process involving the placement of small bits (butter) and/or pieces of food to evenly distribute particles over the top that are to be melted or absorbed.

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Blackened Chicken Caesar Pasta Bake

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In my twenties, going out to dinner with the girls was so much fun. Having a cocktail and always ordering a Caesar salad with blackened chicken. I can remember the first time I had a Chicken Caesar Salad like it was yesterday. You know, that cold crisp romaine lettuce topped with the warm grilled chicken and drizzled with that wonderful creamy Caesar dressing. Oh, and the cheese, so good!

Now the chicken that you’re able to order comes one of two ways, grilled, or grilled and blackened. I always choose the blackened, I love the spiciness of the chicken alongside the cool creamy Caesar dressing.

What a great idea! Take the flavors of the creamy Caesar dressing and make that into a sauce, then add pasta, blackened chicken, a breadcrumb topping, and bake. I’ll call it my Blackened Chicken Caesar Pasta Bake!

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Flat Leaf Italian Parsley

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Flat Leaf Italian Parsley

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Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Yields: 6 to 8 servings
Equipment: indoor grill pan, large mixing bowl, 12-inch sautépan, 6-quart saucepot,
1-quart saucepot, colander, 11 x 13 baking dish

Ingredients For Chicken:
6 chicken cutlets
1/4 cup of olive oil
2 tablespoons blackened seasoning
1 tablespoon Kosher salt

Ingredients For Blackened Seasoning:
3 tablespoons smoked paprika
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon of dried thyme
1 teaspoon of dried oregano
1 1/2 teaspoons Kosher salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper

Ingredients For Blackened Seasoning:
In a small bowl add all the spices above with the Kosher salt and fresh ground black pepper, mix to combine. Store in an air-tight container and store in a cool dry place.

Ingredients For Topping:
3/4 stick unsalted butter
1 1/2 cups Panko breadcrumbs
1/2 cup Parmigiano-Reggiano, grated
2 tablespoons of Italian flat-leaf parsley, finely chopped

Ingredients For The Caesar Sauce:
3 tablespoons butter, unsalted
4 tablespoons garlic, minced
1 tablespoon anchovy paste
3 heaping tablespoons of all-purpose flour
2 cups of half-and-half, heated (substitute whole milk)
1 cup chicken stock, unsalted and room temperature
1/4 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
3 to 4 dashes Worcestershire sauce
1 cup of Parmigiano-Reggiano cheese, freshly grated
1 pound of penne pasta

Directions:
1). 11 x 13 baking dish, buttered
2). Preheat oven to 375-degrees F.
3). Preheat grill pan on medium-high heat (both front and back burners)

In a large mixing bowl add the chicken cutlet, olive oil, and blackened seasoning. Using clean hands, mix together until all the chicken is evenly coated with oil and spices.

Place the chicken cutlets onto the grill. Cook 4 minutes on the first side, 3 minutes on the flip side. Transfer to a plate and set aside. Let cool, then slice on the bias.

Next, in a large sautépan on medium-low heat, melt the butter. Add the Panko breadcrumbs to the pan, stir until they’re completely coated with the melted butter. Cook for 1 to 2 minutes or until a very light golden brown. Remove from the heat. Add the dried parsley, stir to combine. Transfer to a bowl and set aside.

In a large pot of boiling salted water, add the pasta. Cook pasta until slightly undercooked by 1 to 2 minutes. Remember, the pasta will continue to cook during the baking process. Drain the pasta. Let the pasta stay in the colander while you make the sauce.

*Scald the milk. In a 1-quart saucepot over medium, heat the milk to just under the boiling point. Small bubbles will appear around the rim of the pot.

In a 4-quart saucepot on medium heat add the butter, Once butter melts add the anchovy paste and minced garlic, cook for 2 minutes. Next, add the flour and whisk until smooth. Slowly whisk the in the chicken stock, then the heated milk and Worcestershire sauce continually whisking until sauce thickens and coats the back of a spoon. Remove the sauce from the heat, add the grated Parmigiano-Reggiano cheese, stir to combine.

In a large mixing bowl add the penne pasta. Using a rubber spatula, transfer the sauce to the bowl and mix with penne, until all the pasta is coated with the sauce. Next, gently fold in the sliced blackened grilled chicken and Italian flat-leaf parsley until combined.

Transfer the mixture to a buttered 11 x 13 baking dish. Using a spatula smooth the mixture evenly throughout the dish. Top with breadcrumb topping. Spray non-stick cooking spray on the dull side of the foil. This will prevent the topping from sticking to the foil. Cover and bake for 35 to 40 minutes then uncover and continue baking until the top is golden brown.

Make sure to let rest for at least 20 minutes before cutting. This will give the dish time to set.

I like to serve my Blackened Chicken Caesar Pasta Bake with a Romaine salad dressed with a drizzle of *E.V.O.O., fresh lemon juice, and shaved Parmigiano-Reggiano cheese. There you have it, the best of both worlds in one dish!

*E.V.O.O. is Extra Virgin Olive Oil.
*Scalded Milk: Is milk heated to just under the boiling point.

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