Let's Dish With Linda Lou

Where You Taste The Love

Corn Pudding

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This Corn Pudding is so delicious and easy to make you’ll want to make it for every family get-together and every holiday celebration.

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Prep Time: 10 minutes
Cook Time: 1 hour to 1 hour 15 minutes
Total Time: 1 hour 25 minutes
Yields: 12 servings
Equipment:  a blender, 1 (9 x 11 x 2) baking dish, whisk, rubber spatula, colander, 1 rimmed baking sheet pan, 1 silicone pad, large mixing bowl

Ingredients:
2 pounds of corn, sweet, yellow, frozen, and thawed, (reserve back 1 cup, optional)
3 tablespoons of pure maple syrup
6 large eggs, room temperature
1/2 cup of whole milk (substitute 2%)
1/4 cup of Mascarpone cheese, room temperature
3 teaspoons of Kosher salt
1/4 teaspoon cayenne pepper
1/4 cup of all-purpose flour
1 teaspoon of baking powder
1 1/2 cup of heavy cream
1/2 cup (8 tablespoons) of butter, melted (unsalted)

Notes:
1). It’s a personal choice to add whole corn kernels stirring them into the batter to give the pudding texture.
2). Using a rimmed baking sheet pan underneath the baking dish slows the cooking process but improves the texture. Not using the pan will shorten cooking time by around 15 to 30 minutes.
3). After 60 minutes, (using a toothpick or cake tester) check the batter for doneness.

Directions:
Preheat oven to 350-degrees F.
Line a rimmed baking sheet pan with a silicone pad. Place the 9 x 11 baking sheet pan on the pad.

Place the corn into the blender. Add maple syrup, Mascarpone, milk, Kosher salt, cayenne pepper, all-purpose flour, and baking powder. Mix briefly with a spatula to push down the dry ingredients.

Pulse mixture until it begins to come together. Then increase the setting to high and blend until completely smooth, 2 to 3 minutes. Transfer the mixture to a large mixing bowl. Using a rubber spatula add the reserved whole corn kernels, fold the kernels into the batter until combined. Add the 6 eggs, and 2/3 of the melted butter, whisk to combine. Finally, add the heavy cream, again whisk to combine.

Grease the baking dish with the remaining melted butter. Pour the batter into the baking dish. Bake for 60 to 75 (depending on the size and shape of your baking dish) minutes until the pudding is browned and set.

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Holiday Breakfast Casserole

Thanksgiving Breakfast Casserole (10)

On Thanksgiving, a lot of us have family over for the holidays. In the morning, you want to have breakfast for your family but you don’t want to make it a big ordeal. I have a great idea that will feed everyone, and hold them over until the big meal. This dish is done casseroles-style, it’s my Holiday Breakfast Casserole.

My Holiday Breakfast Casserole can be made the day before so all you need to do is pop it in the oven the morning of.

Thanksgiving Breakfast Casserole (1)

Thanksgiving Breakfast Casserole (9)

Thanksgiving Breakfast Casserole (8)

Holiday Breakfast Casserole (18)

Holiday Breakfast Casserole (17)

Holiday Breakfast Casserole (2)

Holiday Breakfast Casserole (3)

Holiday Breakfast Casserole (4)

Olive Oil

Holiday Breakfast Casserole (19)

Holiday Breakfast Casserole (5)

Italian Chicken Sausage

Holiday Breakfast Casserole (6)

Sweet Italian Sausage (1)

Holiday Breakfast Casserole (9)

Stuffing (4)

I’m heading outside to my Organic Hanging Herb Garden to grab some fresh sage and Italian flat-leaf parsley.

Sage

Holiday Breakfast Casserole (24)

Holiday Breakfast Casserole (25)

Holiday Breakfast Casserole (26)

Flat Leaf Italian Parsley

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Stuffing (2)

Holiday Breakfast Casserole (11)

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Stuffing (7)

Stuffing (1)

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Holiday Breakfast Casserole (22)

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Holiday Breakfast Casserole (28)

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Holiday Breakfast Casserole (29)

Holday Breakfast Casserole (5)

Holday Breakfast Casserole (7)

Holday Breakfast Casserole (9)

Holday Breakfast Casserole (8)

Holday Breakfast Casserole (10)

Holday Breakfast Casserole (1)

Holday Breakfast Casserole (2)

Prep Time: 30 minutes
Inactive Prep Time: 12 hours, overnight to chill
Cook Time: 55 minutes
Total Time: 1 hour 25 minutes
Yields: 8 servings
Equipment: 1 (9 x 13x 3) casserole dish, 2 rimmed baking sheet pans, 1 (12-inch) sauté pan, box grater

Ingredients:
2 pounds of hot Italian chicken sausage, casings removed (substitute mild chicken sausage or breakfast sage sausage)
1 teaspoon dried sage
2 Granny Smith apples, 1-inch dice
1 large sweet onion, diced
2 tablespoons fresh sage, finely chopped
2 tablespoons freshly chopped Italian flat-leaf parsley (reserve 1 tablespoon for garnish)
12 large eggs, beaten
2 cups half-and-half
1 tablespoon Kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons butter, unsalted plus extra for greasing the casserole dish

1 loaf of Pepperidge Farm Swirl Pumpkin Cinnamon bread, cut into 2-inch cubes
2 1/2 cups of Monterey Jack cheese, freshly grated

Directions:
Preheat oven to 375-degrees F.
On the day before serving, cut the pumpkin bread into 2-inch bite-size cubes. Spread them out in one even layer on each of the 2 rimmed sheet pans. Drizzle olive oil over the bread cubes. Sprinkle with Kosher salt and fresh ground black pepper. Bake for 10 minutes, or until golden brown and crisp.

Note: Keep a close eye on the bread while baking. I’m using fresh bread here so it may take a little longer to become golden brown. If using day-old bread or stale bread, it may brown faster.

In a large sauté pan over medium heat add the sausage, dried sage, and a very light sprinkling of Kosher salt. Cook until browned through 7 to 10 minutes. Transfer the sausage with a slotted spoon to a bowl and set aside.

Without cleaning the pan, still on medium heat add unsalted butter, apples, diced onion, 1 tablespoon of the chopped sage, and a light sprinkling of Kosher salt and pepper. Cook until the onions have softened, 2 to 3 minutes. Transfer the apple mixture to a bowl and set aside.

In a large bowl whisk together the eggs, half-and-half, 1 tablespoon Kosher salt, 1 teaspoon freshly ground black pepper.

Grease a large casserole dish with the butter. Layer in half the cubed pumpkin bread, half the cooked sausage, half the apple mixture, half the fresh chopped sage, and half the shredded cheese. Repeat the process with the other half of the same ingredients, ending with the shredded cheese. Slowly pour the egg mixture all over the top. Cover with plastic wrap and refrigerate overnight.

Preheat oven to 350-degrees F.
Remove the casserole dish from the fridge 30 minutes before baking. Replace the plastic wrap with foil. Bake for 40 minutes, then remove the foil and continue baking, 10 to 15 minutes more until the top is golden brown and slightly crisp.

Garnish with Italian flat-leaf parsley. Let rest for around 10 minutes and serve warm.

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Italian Sausage, Asparagus, And Fontina Cheese Frittata Muffins

Mini Sausage, Asparagus, And Truffle Fontina Cheese Frittatas

Today’s the day I’m cleaning out my refrigerator. I have quite a few eggs, ricotta cheese, Italian sausage, and part of orange bell pepper on hand so making a frittata just 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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cheeses

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Chives (2)

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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, 1 (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.

Next, 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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