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Let's Dish With Linda Lou

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

Updated-Tuscan Soup With Parmesan Croutons

Tuscan Soup With Parrmesan Croutons

Tuscan Soup (1)

This soup is one you’ll have to try, it’s my Updated-Tuscan Soup With Homemade Croutons. The heavy cream adds a silkiness to the soup.

Filled with chicken sausage, potatoes, and kale, and topped with homemade croutons. I decided to make a lighter version, instead of pork sausage, I’m using chicken sausage here but, turkey sausage would be just as delicious.

Let’s start with the potatoes.

The one thing I do in advance of making the soup is to par-boil the potatoes. This will remove the starch from the potatoes giving you a clear broth, not one that’s cloudy.

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Yields: 6 servings
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Equipment: 6-quart Dutch oven, large mixing bowl, 6-quart stockpot

Ingredients:
1 16-ounce bag kale, pre-washed chopped
6 large red potatoes, sliced thin, then cut into half moons (as seen above)
1 1/2 pounds chicken sausage (substitute pork or turkey), casings removed
2 tablespoons olive oil
1 package of thawed frozen yellow corn
1 yellow onion, small dice
1 red bell pepper, small dice
4 cloves garlic, minced
1 teaspoon crushed red pepper flakes
1 tablespoon dried oregano
1 tablespoon dried thyme
1 teaspoon fresh rosemary chopped
1 tablespoon Kosher salt
1 teaspoon freshly cracked black pepper
2-quarts unsalted chicken broth
1 cup heavy cream

Directions:
Prepare The Potatoes:
In a large pot of boiling salted water, add the sliced potatoes. Par-boil sliced potatoes for 3 to 5 minutes. Drain well, transfer to a large mixing bowl and set aside.

While the potatoes are cooking prep all the veggies.

In a 6-quart Dutch oven, over medium heat, add olive oil, crushed red pepper flakes, dried oregano, and fresh rosemary, cook for one minute, until fragrant. Add diced onions and diced red bell peppers, Kosher salt, and black pepper. Cook and continue stirring for another 2 to 3 minutes. Next, add the minced garlic and cook for another minute.

To the pot, add the chicken sausage. Using a wooden spoon, break up the sausage. Next, add the dried thyme. Cook sausage until brown, about 15 minutes. Chicken sausage is lean so there is no fat to drain.

Still, on medium heat, add the pre-washed chopped Kale in batches. Once the first batch goes into the pot, stir and combine until wilted. Add the second batch and repeat. Add the sliced potatoes, unsalted chicken broth, and corn. Stir all the ingredients together. Cook for 10 minutes.

Turn the heat down to low, add the heavy cream, stir and simmer for an additional 10 to 15 minutes. Cover to keep hot.

Click the link below for my recipe for Homemade Ciabatta Croutons.

Serve hot.

 

Homemade Ciabatta Croutons

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Meatloaf With Sundried Tomatoes

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Meatloaf Withh Sundried Tomatoes (1)

Meatloaf is a favorite in my house. I’m always trying to reintroduce new flavors into my meatloaf. Whether I’m trying different types of ground meat or adding different ingredients, meatloaf is comfort food. This is my Meatloaf With Sun-Dried Tomatoes.

Meatloaf Gravy

I want to talk about my gravy for this dish. Sometimes I like to make a gravy that’s more in the style of an Au Jus. What I mean is, it’s more on the brothier side than a thicker style gravy. I’ll get into more detail later in the post.

I’m making this meatloaf with ground chicken. It’s leaner and I can play around with some new flavors. Let’s get started.

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Meatloaf With Sundried Tomatoes (2)

Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Yields: 6-8 Servings
Equipment: 12-inch sautépan, 1  rimmed baking sheet pan

Ingredients:
2 tablespoons good olive oil
1 sweet onion, diced
1 red and yellow bell pepper, diced
1 Poblano pepper diced, (substitute green bell pepper)
1/2 cup chopped sun-dried tomatoes
2 cloves grated garlic
1 tablespoon dried oregano
2 large eggs
1/4 cup Ricotta cheese
1/2 cup half and half
5 dashes Worcestershire sauce
2 tablespoons Ketchup
2 tablespoons Kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons finely chopped fresh Italian flat-leaf parsley
1 3/4 cups seasoned Italian breadcrumbs

2-pounds of ground chicken (substitute ground turkey)

Gravy:
2 cups unsalted chicken broth
2 cups unsalted beef broth
5 sprigs of fresh thyme
Salt and pepper to taste

Side Dish: 2 15-ounce bags frozen Petite Green Peas

Directions:
Preheat the oven to 350-degrees F.
Heat the olive oil in a large sauté pan over medium heat. Add the onions and diced peppers, cook for 5-7 minutes, stirring occasionally, until the vegetables are soft but not browned. Set aside to cool.

Place all the ingredients, from the list above, into a large mixing bowl adding the breadcrumbs last. Mix together until you get the consistency of wet sand. To that add the cooled sautéed onions and peppers and the chopped sun-dried tomatoes. Mix to combine.

Finally, add the meat. With clean hands, gently toss the mixture together, making sure it’s combined but not compacted.

Place a piece of parchment paper on a rimmed baking sheet pan. Transfer the meat mixture over to the lined sheet pan. Pat the meat into a flat rectangle and then press the sides in until the meat forms a cylinder down the middle of the pan.  The will ensure there will be no air pockets. Bake for 40-50 minutes, until the internal temperature, in the middle, reads 155-160-degrees F.

Remove from the oven and allow to rest for 10 minutes before slicing.

Directions For Gravy:
To a 3-quart saucepot add 2 cups unsalted chicken broth, 2 cups unsalted beef broth, and 5 sprigs of fresh thyme. Over medium heat, bring the liquid up to a simmer. Salt and pepper to taste.

In a small bowl, add 4 tablespoons of cornstarch to 4 tablespoons of cold water. Whisk together until smooth paste forms. Whisk the *slurry (cornstarch/water mixture) into the sauce pot with the broth (chicken/beef) until the liquid comes back up to a bubble, 2-3 minutes. Fish out the thyme sprigs.

*Slurry:  Mix 1 tablespoon of cornstarch with 1 tablespoon of cold water. Whisk until smooth paste forms. Add the slurry into the hot, simmering liquid you want to thicken. 2 tablespoons per cup will give you a thicker, more gravy-like consistency.

 

Homestyle Baked Mac & Cheese

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Antipasto Platters Made Easy

 

Antipasto Platters

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Whenever I’m doing an Antipasto Platter, start with great quality ingredients. I like to assemble a few and dress of few.

For example, the artichokes can be tossed with strips of roasted red peppers, and the cantaloupe and breadsticks, wrap delicious cured meats.

Keeping the same items together gives a more uniform look to the platter. I also always try to utilize herbs in my garden. Here I’m using fresh basil as a garnish for the platters.

Simple dress the grape tomatoes with E.V.O.O. and a sprinkle of Kosher salt.

What’s great about this, all the ingredients are store bought. This makes these platters quick and easy to put together. For the seasoned Bocconcini, my recipe is really simple. I doubled the recipe below for my platters in the pictures you see above.

Ingredients: Marinate For Bocconcini
1-8 ounce package of mini Bocconcini
1 tablespoon dried oregano
1 teaspoon crushed red pepper flakes
1 tablespoon dried parsley flakes
Pinch of Kosher salt
Pinch of freshly cracked black pepper
1/4 cup of E.V.O.O.

Directions:
Separate all the mini mozzarella balls and place them into a small bowl along with the rest of the ingredients. Using a spoon, gently mix together.

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