Let's Dish With Linda Lou

Where You Taste The Love

Homemade Sloppy Joes

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A childhood favorite. When your mom or dad made Sloppy Joes for dinner it wasn’t a matter of what’s for dinner, it’s, how long before dinner’s ready? My Homemade Sloppy Joes get the same response today.



Olive Oil


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Flat Leaf Italian Parsley







Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yields: 6 servings
Equipment: 1 (6-quart) braising pot, 2 rimmed baking sheet pans

2 pounds of ground pork
2 tablespoons olive oil
1 1/2 tablespoons Kosher salt
1 1/2 teaspoon freshly ground black pepper
3 tablespoon smoked paprika
1/2 teaspoon ground cinnamon
1 tablespoon onion powder
1 teaspoon garlic powder
1 tablespoon dried oregano
2 tablespoons tomato paste
1 medium-size onion, diced
1/2 yellow bell pepper, seeded and diced
1/2 red bell pepper, seeded and diced
1/2 orange bell pepper, seeded and diced
1 Poblano pepper, seeded and diced
3 cloves of garlic, minced
1 Fresno chili, seeded and minced
1 (28-ounce) can of crushed tomatoes
1 (28-ounce) can of tomato purée
1/2 cup ketchup
2 tablespoons of Dijon mustard
4 dashes Worcestershire sauce
1 heaping tablespoon of light brown sugar
2 tablespoons of Italian flat-leaf parsley, chopped fine
1 (12-pack) package of Brioche hamburger buns
1/2 stick butter, unsalted and room temperature

In a heavy bottom braising pot on medium-high, heat the olive oil. Add the ground pork, breaking apart with the back of a wooden spoon into crumbles as it starts to brown, about 5 minutes. Drain well and set aside.

Add diced onion, red, orange, and yellow diced bell peppers, and the diced Poblano pepper and cook for 2 to 3 minutes. Add minced garlic and cook for 2 minutes more until fragrant. Add the ground pork back into the same pot add the tomato paste. stir well.

Preheat oven to 350-degrees F.

Add ketchup, Dijon mustard, Worcestershire sauce, crushed tomatoes, tomato purée, Kosher salt, fresh ground black pepper, smoked paprika, ground cinnamon, brown sugar, onion powder, garlic powder, dried oregano, stir well to combine. Lower the heat to medium-low and simmer for 40 minutes or until mixture has thickened to your liking.

While the sloppy joe mixture is simmering, butter the Brioche buns, place onto 2 baking sheet pans and toast until a light golden brown, about 3 to 5 minutes.

To serve, place 2 Brioche hamburger buns onto a plate. Ladle a good helping of the hot sloppy joe mixture onto each one. There you have it, my Homemade Sloppy Joes.

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Fennel And Garlic Roasted Pork Loin


I found a beautiful 3-pound boneless pork loin I just couldn’t pass up. I knew Steve and I wouldn’t be able to finish off that much pork so I decided I’d cook the whole pork loin. The first dish I’m making a Roasted Pork Loin With Fennel And Garlic served with my Farro With Cranberries Pineapple And Pistachios.

The marinade for this recipe is one I use for either a bone-in or boneless pork loin. It imparts a perfect balance of flavors, so why would I mess up a good thing?

There will definitely be pork leftover so I’m playing around with a couple of spin-off dishes I could make using the flavors from this recipe. That story’s for another time.




Rosemary (2)

Flat Leaf Italian Parsley




Fennel And Garlic Roasted Pork Loin (4)

Fennel And Garlic Roasted Pork Loin (5)

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Fennel And Garlic Bone-In Pork Loin (7)

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Fennel And Garlic Bone-In Pork Loin (11)

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Fennel And Garlic Bone-In Pork Loin (12)

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Fennel And Garlic Pork Loin (2)

Fennel And Garlic Pork Loin (1)

Fennel And Garlic Pork Loin (3)

Fennel And Garlic Crusted Pork Loin

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yields: 4 servings
Equipment: roasting pan with a rack, 1 (10-cup) food processor, instant-read thermometer, Microplane, chef’s knife, whisk

1 (3-pound) boneless pork loin
1 tablespoon of fennel seeds
1 tablespoon of fresh rosemary leaves, roughly chopped
3 garlic cloves, roughly chopped
3 tablespoons of Dijon mustard
1 lemon, zested
2 tablespoons of Kosher salt
2 teaspoons of freshly ground black pepper
1 tablespoon of olive oil
2 tablespoons of Italian flat-leaf parsley, finely chopped for garnish

Ingredients For Pan Gravy:
Drippings from the roasted pork
4 tablespoons of  butter, unsalted
4 tablespoons of all-purpose flour
2 1/2 cups of chicken stock, unsalted
1/2 teaspoon of Kosher salt
1 pinch of freshly ground black pepper

Preheat oven to 400-degrees F.
Allow the boneless pork loin to stand at room temperature for 30 minutes. Set the pork fat side up in a roasting pan, on a rack, just large enough to hold it comfortably.

In the bowl of a food processor, fitted with the metal blade process the garlic, rosemary, lemon zest, and fennel seeds, until roughly chopped. Next, add the Dijon mustard, olive oil, Kosher salt, and black pepper until they form a smooth paste.

Smear the paste all over the top and sides of the pork loin. Roast for 40 minutes or until internal temperature reaches 140-degrees F. Remove from the oven, transfer to a cutting board, and cover with foil. Let rest for 20 minutes before slicing.

Directions For Pan Gravy:
While the pork is resting, remove the rack from the roasting pan. Over medium-high heat add butter to the roasting pan. Once the butter’s melted, stir the flour into the pan. Using a wire whisk, cook, stirring constantly, until the flour/butter mixture becomes blonde in color, whisking and scraping the brown bits off the bottom of the pan, until smooth and bubbly. Gradually, add the chicken stock, continue to whisk, and heat to boiling. Boil for 1 minute or until gravy thickens. Season with Kosher salt and black pepper.

Arrange three slices of the Fennel And Garlic Roasted Pork Loin, over a bed of Farro With Cranberries, Pineapple, And Pistachios. Finish with a ladle of pan gravy and garnish with Italian flat-leaf parsley.

Fennel And Garlic Roasted Pork With Asparagus And Penne Pasta

Farro With Cranberries, Pineapple, And Pistachios

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Crock-Pot Beef Stroganoff

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Crock-Pot Beef Stroganoff is one of those dishes, with its tender bite-size pieces of beef and egg noodles coated with that silky creamy sauce, that warms the heart of anyone who’s ever taken their first bite. This recipe is so easy to make, you may not want to ever put your crockpot/slow cooker back in the cabinet.


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Flat Leaf Italian Parsley



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Crock Pot

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Prep Time: 35 minutes (time includes browning the meat)
Cook Time: 4 hours 20 minutes on HIGH (6 to 8 hours on LOW)
Total Time: 4 hours 55 minutes
Yields: 6 servings
Equipment: 1 (12-inch) sauté pan, 1 (7-quart) Crock-pot (slow cooker) 1 large mixing bowl, 1 small mixing bowl, chef’s knife, large slotted spoon, colander

1 (2-pound) London Broil, cut into 2-inch pieces
6 tablespoons olive oil
1 1/2 tablespoons of Kosher salt
1 1/2 teaspoons freshly ground black pepper
2 large onion, diced
1 pint of Cremini mushrooms, cleaned and quartered
2 cloves of garlic, minced
5 sprigs of fresh thyme
1/4 cup of Cognac (substitute unsalted beef stock)
2 cups of beef stock, , unsalted (reserve 1/2 cup)
1 tablespoon Worcestershire sauce
3 tablespoons cornstarch
1/2 cup heavy cream, room temperature
3/4 cup sour cream, room temperature
2 heaping tablespoons of Dijon mustard, room temperature
1 (16-ounce) package of broad egg noodles
2 tablespoons of butter, unsalted
2 tablespoons of fresh Italian flat-leaf parsley, finely chopped

In a large mixing bowl add cubed beef, 2 tablespoons of olive oil, Kosher salt, and fresh ground black pepper, toss to combine.

Note: While the meat is browning prep the garlic, mushrooms, and onions.

Heat 2 tablespoons of olive oil over medium-high heat in a large sauté pan. Add half of the cubed beef to the pan in a single layer. Brown for 3 to 4 minutes on each side.

Add the browned meat to the crockpot, Repeat the browning process adding an additional 2 tablespoons of olive oil with the other half of the cubed beef.

To the same sauté pan, over medium-high heat, melt 2 tablespoons of butter with 2 tablespoons of olive oil. Add the diced onions and mushrooms, minced garlic, 1/2 tablespoon of Kosher salt, 1/2 teaspoon of fresh ground black pepper, and fresh sprigs of thyme to the pan, cook for 3 to 4 minutes or until browned. Add the browned mushrooms, onions, and minced garlic to the crockpot.

With the pan off the heat add 1/4 cup of Cognac or 1/4 cup of beef stock into the hot pan. Still, over medium-high heat, carefully place the pan back over the heat scraping the brown bits from the bottom of the pan. Allow the pan juices to reduce by half, 3 to 5 minutes. Pour those juices into the crockpot.

Add 1 1/2 cups of beef stock and Worcestershire sauce into the Crock-pot, stir to combine.

Cover the Crock-pot, cook on LOW for 6 to 8 hours or on HIGH for 4 hours.

Whisk together the remaining 1/2 cup of the beef stock with the cornstarch until smooth and paste-like. Pour the mixture into the crockpot and stir. Cook covered on HIGH for 20 minutes or until the sauce has thickened.

In a large pot of salted boiling water cook the egg noodles according to package directions. Using a colander, drain well before adding them to the crockpot.

In the meantime, in a small mixing bowl add the sour cream, heavy cream, and Dijon mustard, whisk to combine. Uncover the Crock-pot, add the sour cream mixture, stirring until a smooth sauce forms. Season with Kosher salt and fresh ground black pepper to taste if needed.

Turn off the Crockpot. Pour the cooked egg noodles into the Crock-pot, stir until fully coated with sauce. Sprinkle Italian flat-leaf parsley over the top. There you have it my Crock-Pot Beef Stroganoff.

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