Let's Dish With Linda Lou

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Arugula Salad With Herb Crusted Goat Cheese Medallions

Aruguala Salad Herb Goat Cheese Medallions and Seared Scallops

Herb Crusted Goat Cheese Medallions

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A simple cool crisp arugula salad with sliced red onion, fresh lemon juice, and *e.v.o.o. is perfect by itself. Now, when you top the salad with my warm herb-crusted goat cheese medallions, that takes the salad to a whole new level. Really delicious and simple to make. Let me show how I make these little gems. This is my Arugula Salad With Herb Crusted Goat Cheese Medallions.

Steve brought home a pound of fresh sea scallops. He asked me if I would pan sear a few of them for his salad. You know how it is, he just couldn’t wait to eat them which gave me the idea to add three seared sea scallops to each one of the salads.


Below are my new garlic chives!


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Flat Leaf Italian Parsley



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Yields: 4 servings
Prep Time: 15 minutes
Inactive Prep Time: 30 minutes
Cook Time: approx. 10 minutes.
Total Time: 25 minutes
Yields: 4 servings
Equipment: 2 rimmed baking sheet pans, parchment paper, large mixing bowl, 4 porcelain salad bowls, 2 (12-inch) non-stick sauté pans

Ingredients For Arugula Salad:
2 (4-ounce) packages of baby arugula or mixed greens, pre-washed
1/2 red onion, thinly sliced into half-moons
3 lemons, juiced, 2 tablespoons per salad
4 tablespoons of *E.V.O.O, 2 tablespoons per salad
Kosher salt to taste
Freshly ground black pepper to taste
1 large grapefruit, supremed (optional)

Note:  This next section is totally optional. Remove the connective tissue from each one of the scallops. Dry scallops really well before cooking.
12 large sea scallops
1 tablespoon of olive oil
2 tablespoons of butter, unsalted

Directions For Seared Scallops:
In a large non-stick sauté pan, over medium-high heat, melt butter with olive oil. As soon as the butter is melted, carefully add the scallops, flat side down, into the pan in one even layer. Cook until well browned, 1 1/2 to 2 minutes. Using tongs, flip the scallops, and continue to cook. Using a large spoon to baste the scallops with the butter/olive oil mixture (tilt the pan so the butter/oil mixture runs to one side). Continue to cook until the sides of the scallops are firm and centers are opaque, 30 to 90 seconds longer (remove the smaller scallops as they finish cooking).

Ingredients For The Fried Goat Cheese Medallions:
2 (11-ounce) logs of goat cheese, sliced into 12 medallions 1/2-inch thick
3 large eggs, beaten
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
2 tablespoons of fresh garlic chives, minced (substitute chives)
2 tablespoons of Italian flat-leaf parsley, finely chopped
1 1/2 cups of Panko bread crumbs
2 tablespoons of butter, unsalted
1 tablespoon of olive oil

Start by dividing evenly, into four porcelain salad bowls, the arugula, and sliced red onions. Cover each bowl with plastic wrap and transfer to the refrigerator to stay cold until ready to serve.

The Breading:
Place the panko, chives, and Italian flat-leaf parsley into a large mixing bowl.  Mix the fresh and dried herbs evenly throughout the Panko bread crumbs.

For the egg mixture, add to a bowl, 3 eggs, Kosher salt, fresh ground black pepper, and garlic powder. Using a fork, beat the eggs and spices together. Remove the goat cheese logs from the frig and slice into 12 1/2-inch thick medallions.

Dip the medallions, a few at a time, flipping with a fork, into the seasoned egg mixture, toss to coat. Next, carefully using a fork to transfer them, two or three at a time, into the herbed Panko, using a fork to flip the medallions.

Place the breaded goat cheese onto a rimmed baking sheet pan lined with parchment paper. Once all of the medallions are breaded, place the baking sheet into the frig to chill and set for 30 minutes.

In a large sauté pan over medium heat melt butter and olive oil swishing around to coat the pan. Once melted, arrange the breaded goat cheese medallions in the pan, do not overcrowd. Spread them out giving each enough room to flip. You may need to do this in two batches. Cook the goat cheese medallions quickly on both sides until lightly browned on the outside not allowing the cheese to melt on the inside.

Note, cook just until lightly brown on both sides.

Note:  If cooking in two batches, add another tablespoon of butter and oil. Bring the melted oil and butter back up to temperature before adding in the second batch of breaded medallions.

To Serve:  Squeeze fresh lemon juice over each of the prepared salads. Sprinkle each salad with Kosher salt and fresh ground pepper to taste. Drizzle with the *E.V.O.O. and toss. Top each with three goat cheese medallions. There you have it my Arugula Salad With Herb Crusted Goat Cheese Medallions.

Serve immediately.

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

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Biscuit Pockets


Looking for a dish that’s fast, delicious, and will solve the issue of “leftovers”? This recipe fits the bill. Whether it’s a vegetarian filling like leftover roasted vegetables or a meat-filled version, either will work perfectly for these Biscuit Pockets. 

These Biscuit Pockets are filled with a mix of hot and sweet Italian sausage and mozzarella cheese as my filling. You really could use any leftover filling you have on hand.  All you need is your favorite brand of biscuits in the tube.

Using pretty much the same filling. check out my recipe for Cast Iron Skillet Pull-Apart Stuffed Pizza.



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Prep Time: 10 minutes
Cook Time: 33 minutes (this includes the filling)
Total Time: 43 minutes
Yields: 16 Biscuit pockets
Equipment: 2 rimmed baking sheet pans, rolling pin, pastry brush

1 tablespoon of olive oil
1 pound of sweet and/or hot Italian sausage, casings removed
1 tablespoon of dried oregano
2 (8-count) tubes of Pillsbury Grands Southern Homestyle Biscuits
1 onion, diced
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
1 Poblano pepper, seeded and diced (substitute green bell pepper)
3 garlic cloves, minced
1 (14.5-ounce) can of fire-roasted tomatoes, drained
1 (8-ounce) package of shredded Mozzarella cheese
all-purpose flour
Marinara sauce, homemade or jarred
*egg wash

Note: Keep dough refrigerated until right before you roll them out.

Preheat oven to 350-degrees F.
Line two baking sheet pans with parchment paper.

Preheat a large sautèpan over medium-high heat. Add olive oil and sausage. Using the back of a wooden spoon break up the sausage. Cook, moving the sausage around, until brown and no longer pink, about 10 to 12 minutes.

In the same sautè pan add all the veggies, Kosher salt, fresh ground black pepper, and dried oregano stir to combine. Cook, stirring frequently until veggies soften, around 3 to 5 minutes. Add the drained fire-roasted tomatoes, reduce the heat to medium-low stirring occasionally, simmer for an additional 10 minutes.

Once finished, using a slotted spoon to drain any excess grease, transfer to a large mixing bowl to cool. Once cooled add the shredded Mozzarella cheese, stir to combine.

Dust a flat surface lightly with all-purpose flour. Roll out each biscuit into a circle, 8-inches in diameter. You want them to be around 1/4-inch in thickness because they will puff up when baked. Add a heaping tablespoon, of your choice, of filling. Brush around the edges with an *egg wash.

Fold the dough over into half-moons and crimp the edges using your fingers. Arrange the Biscuit Pockets onto the parchment paper-lined sheet pans 1 to 2 inches apart. Brush the outsides with the *egg wash. Bake for 12 to 16 minutes or until golden brown.

Bake according to the instruction on the biscuit tube. Serve the Biscuit Pockets with a side marinara sauce. So easy, so YUMMY?

Note: If you wanted to serve these Biscuit Pockets as an appetizer, cut the biscuits in half. Roll the dough out to 4 inches in diameter. Follow the same process as above using half the amount of filling.

*Egg wash: Whisk together 1 beaten egg and a tablespoon of water or milk.

Cast-Iron Skillet Pull-Apart Stuffed Pizza

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Chili-Lime Chicken Pot Pie


First I’d like to start by saying that anything having a pie crust screams comfort food. Using a Chili Lime Rub to season the chicken for this dish and then adding ingredients to mirror those flavors will take this pot pie to a whole new level.

I decided on a variety of peppers, tomatoes, black beans, pineapple, and shoepeg corn. This is my Chili-Lime Chicken Pot Pie.



Chili Lime Spice Blend


Olive Oil

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Prep Time: 30 minutes
Cook Time: 1 hour 58 minutes
Total Time: 2 hours 28 minutes
Yields: 2 pies (6 slices per pie)
Equipment: chef’s knife, 12-inch cast-iron skillet, meat-safe cutting board, large mixing bowl, 2 (9-inch) glass pie plates, 2 rimmed baking sheet pans

6 tablespoons of butter, unsalted, divided
4 tablespoons of olive oil (2 tablespoons for searing the chicken)
6 boneless skinless chicken breasts
2 ounces of Chili-Lime Rub
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
3 cloves of garlic minced
1 large sweet onion, diced
1 tablespoon of tomato paste
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
1 orange bell pepper, seeded and diced
1 Poblano pepper, seeded and diced
1 Fresno pepper, seeded and minced
1/4 cup of sliced green onions, reserve the tops
1/4 cup of all-purpose flour
1 cup of chicken stock, unsalted
1 (15-ounce) can of fire-roasted tomatoes with juice
1 (15-ounce) can of black beans drained and rinsed
2 cups of frozen shoepeg (baby white corn kernels) corn, thawed
1 (8-ounce) can of pineapple chunks, drained, reserve the juice
1 lime, juiced

1 box (2 sheets) of Puff pastry
Shredded cheddar cheese for garnish
Cilantro for garnish
*egg wash

Note: Transfer the Puff Pastry the night before to the refrigerator.

On a plastic meat-safe board layout all the chicken breasts. Start by using paper towels to pat dry both sides of all the chicken. Using the full 2 ounces of Chili Lime seasoning, evenly coat both sides of all the chicken breasts. Transfer to a large platter. Set aside.

In a preheated cast-iron skillet over medium-high heat add 1 tablespoon of olive oil and 3 tablespoons of butter; swirl to coat. Add 3 chicken breasts, round side down; cook for 5 minutes. Turn the chicken over; reduce the heat to medium, and cook for an additional 5 minutes. Transfer the seared chicken to a large platter. Set aside. Repeat the process for the remaining 3 chicken breasts.

Dice up the chicken into 2-inch bite-size chunks. Transfer to a large mixing bowl. Set aside.

Remaining on medium-high heat and in the same skillet add 2 tablespoons of olive oil, the diced onion, sliced green onions, minced Fresno chili, tomato paste, Kosher salt, and fresh ground black pepper. Cook the onions, using a wooden spoon scraping the bits off the bottom of the pan, until they are soft and golden in color, 3 to 5 minutes.

Add the diced bell peppers and minced garlic. Continue cooking, stirring occasionally until the peppers soften and become brown around the edges, another 5 minutes.

At this point, sprinkle in 1/4 cup of flour. Stirring frequently, cook for another 2 to 3 minutes until all the raw flour disappears.

Adjust the heat to medium-low, add the diced chicken, fire-roasted tomatoes, chicken stock, pineapple juice, fresh lime juice, and corn, stir to combine. Simmer for 45 to 50 minutes until chicken is cooked and the sauce has thickened.

Finally, add the pineapple, black beans along with the green onion tops gently stir to combine. Stirring occasionally, and simmer for an additional 10 minutes. Divide evenly, between the two glass pie dishes. Allow the filling cool for 20 minutes.

Preheat oven to 400-degrees F.
You want to roll out the Puff Pastry while it’s still cold. Dust your board with flour. Using a rolling pin, roll out the dough so it’s smooth, with no creases, and is 1-inch larger around than the pie dish you’re going to cover. Roll the pastry up around the rolling pin and unravel the dough over the pie plate.

Tuck under the dough all around the edges. It doesn’t have to look perfect, you want it to look homemade. Score the top (using a paring knife to make long slits but not all the way through)  in a criss-cross pattern and brush with an *egg wash.

Place each pie onto a rimmed baking sheet pan. Bake for 25 minutes or until the top is golden brown. Rotate the pies halfway through, so they brown evenly.

Add a sprinkle of shredded cheese and finely chopped fresh cilantro to the top for garnish. Allow the pies to rest for about 20 minutes so the filling sets before slicing.

There you have it, Chili-Lime Chicken Pot Pie.

*Egg wash: A mixture of beaten eggs and milk or water brushed over pastry or dough before baking in order to give an attractive color and shine to the surface.

P.S. Flavor Spice Blends-Mocha Chili Spiced Roasted Asparagus

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