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Let's Dish With Linda Lou

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

Greek Pasta Salad With A Sun-dried Tomato Vinaigrette

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Ina Garten was the inspiration for this salad. She did an episode on making pasta three different ways. This Greek pasta salad caught my eye. I wanted to make it with a couple of changes. What’s really cool about this recipe is, in the time it takes to cook the pasta, you can have all the veggies chopped and the salad dressing made. This is my Greek Pasta Salad With A Sun-dried Tomato Vinaigrette.

Hot House Cucumber

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Flat Leaf Italian Parsley

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Red Onion

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Kalamata Olives (2)

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E.V.O.O.

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Greek Pasta Salad With A Sundried Tomato Vinaigrette

Photo Mar 09, 7 43 11 PM

Photo Mar 09, 7 43 07 PM

 

 

 

Prep Time: 10 minutes
Cook Time: 10 to 12 minutes
Total Time: 22 minutes
Yields: 6 servings
Equipment: 6-quart saucepot, colander, large mixing bowl, large serving bowl, mini food processor

Ingredients:
2 hothouse or English cucumbers, diced into 1-inch chunks
1/2 a red onion, thinly sliced into half-moons then quartered
2 pints of grape tomatoes, halved
1/4 cup of Kalamata olives, pitted and chopped
10 ounces of good Greek Feta, diced into 1-inch cubes
1 pound of fusilli pasta, cooked, rinsed until cold and drained
2 tablespoons of fresh mint leaves, chopped
2 tablespoons of Italian flat-leaf parsley, finely chopped
1 1/2 tablespoons of Kosher salt
1 teaspoon of freshly ground black pepper

Ingredients For Sun-dried Tomato Dressing:
2 tablespoon of drained capers
2 garlic cloves
8 sun-dried tomatoes, drained (packed in oil)
1 tablespoon of Agave nectar
1 lemon, juiced
1/4 cup red wine vinegar
1/2 cup of *E.V.O.O.
1 teaspoon of Kosher salt
1/2 teaspoon of freshly ground black pepper
1 fresh sprig of mint for garnish

Directions For Dressing:
Add the sun drained sun-dried tomatoes, capers, and garlic into a food processor. Pulse until they are finely minced. Next, add in the red wine vinegar, lemon juice, Kosher salt, black pepper, and Agave nectar. Pulse the ingredients to combine. Transfer to a small mixing bowl. Slowly drizzle in the *E.V.O.O whisking until the dressing comes together.

Directions:
In a large bowl, place all the diced vegetables. To the vegetables, add in the well-drained, cooked pasta. Pour in half of the sun-dried tomato vinaigrette and stir through. This gives the hot pasta a chance to absorb those flavors. Finely, add in the cubed Feta, freshly chopped herbs, and remaining dressing. Gently toss the diced Feta (so to keeps its integrity) and herbs through until all the ingredients are well combined.

Serve the salad at room temperature or chill in the frig and serve cold. Garnish with a sprig of mint. This is my Greek Pasta Salad With A Sun-dried Tomato Vinaigrette.

*E.V.O.O. is the acronym for extra virgin olive oil.

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Lemon Garlic Chicken

2014-09-23 13.12.08

2014-09-23 13.09.08

This is my recipe for Lemon Garlic Chicken. This is another memory of a favorite childhood dish my mom made quite a bit. I know there are many versions of this dish out there, but I’m going to keep mine as close to my mom’s recipe as I can.

I’m also making this dish for a close friend of mine, Cheri. She was a big part of mine and Melissa’s life. Today Cheri has a family of her own and because she loved this dish so much, this is for her. Love you girl!

I like to start with the Yukon Gold potatoes. I think they work best, and it’s what my mother used. Trying to stay with tradition, with a few minor changes, gives my Lemon Garlic Chicken a modern makeover.

Flat Leaf Italian Parsley

Tarragon

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Rosemary

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Caesar Dressing

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Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 40 minutes
Yields: 4 to 6 servings
Equipment: 9 x 13 x 2 baking dish, 12-inch sauté pan, 2 rimmed baking sheet pans, large mixing bowl, medium-size bowl,  plastic meat board, 3-quart saucepan, Microplane, instant-read thermometer

Ingredients:
6 medium-size Yukon Gold potatoes, quartered
1/4 cup olive oil, plus 1 tablespoon for onions, plus 8 tablespoons for breaded chicken
2 tablespoons Kosher salt
2 teaspoons fresh ground black pepper
3 tablespoons fresh rosemary leaves, roughly chopped (reserve 1 tablespoon for the marinade)
6 boneless skinless chicken breasts
1 cup of chicken stock, unsalted
1 large sweet onion, thinly sliced in half-moons.
1 9-ounce bottle of Creamy Caesar dressing, store-bought
4 cups of Panko breadcrumbs
4 tablespoon flat-leaf Italian parsley, finely chopped plus 2 tablespoons for garnish

Ingredients For the Lemon Garlic Sauce:
1/2 cup olive oil
1 tablespoon of rosemary leaves, roughly chopped
1/2 teaspoon of fresh tarragon leaves, finely chopped
6 cloves of garlic, freshly grated
6 lemons, zested and juiced
2 cups chicken stock, unsalted

Directions:
Preheat oven to 450-degrees F.
I like to start with the Yukon gold potatoes. I think they work best, and it’s what my mother used. Trying to stay with tradition, with a few minor changes, gives my Lemon Garlic Chicken a modern makeover.

Start by taking 6 medium-size Yukon gold potatoes cut them into quarters placing them into a large mixing bowl. Add the olive oil, 2 tablespoons of fresh chopped rosemary leaves, 2 tablespoons of Kosher salt and 1 teaspoon fresh ground black pepper, toss to coat all the potatoes. Next, divide them evenly onto two baking sheet pans, spreading them out into one even layer. Roast in an oven for around 15 minutes. Halfway through the cooking process, turn the potatoes allowing all sides to become light golden brown in color. Remove the potatoes from the oven and transfer them to the baking dish. Spread the potatoes out to evenly cover the bottom of the dish.

Adjust oven temperature to 350-degrees F.

In a large sautépan on medium-high heat add 1 tablespoon of olive oil. Add sliced onions, Kosher salt, and pepper to taste, sauté until just soft and translucent, 5 minutes. Turn the heat off and set aside.

In a large mixing bowl add the Caesar dressing the remaining chopped rosemary leaves, mix to combine. Lay the chicken breast out onto a plastic meat board.  Using a silicone pastry brush, paint both sides of the chicken with the Caesar dressing.

Instead of using Italian style bread crumbs, which my mom used, I’m using Panko bread crumbs. I like how they’re lighter and give a little more texture to the coating. In a bowl add the Panko breadcrumbs and the remaining chopped fresh parsley, mix to combine.

Dredge the chicken into the panko coating both side. Lay the chicken on top of the potatoes, as seen in the picture above.

Pour the 1 cup of chicken stock into the bottom of the baking dish. This will prevent the potatoes from burning. Drizzle 1 to 2 tablespoons of olive oil over each of the breaded chicken breasts. Bake for 20 minutes.

In a medium-size bowl add olive oil, fresh chopped rosemary, grated garlic, lemon zest, lemon juice, tarragon, and chicken stock, whisk to combine. Pour those ingredients into a saucepan. On medium heat bring the sauce up to slow bubble reduce to a simmer and cook for 5 minutes. Fifteen (15) minutes into baking the chicken, remove the chicken from the oven, scattering the sautéed onions on top then ladling half of the garlic lemon sauce over the chicken. Cover the baking dish with foil and continue cooking for another 35 to 40 minutes, or until the chicken has an internal temperature of 165-degrees F.

Remove the chicken from the oven and let rest covered for another 15 minutes.

Arrange the chicken surrounded by the potatoes in a large deep serving platter. Ladle the remaining lemon garlic sauce over the top and sprinkle with Italian parsley. Bring the platter of Lemon Garlic Chicken to the table, serve family-style.

I’m dedicating this dish in loving memory of my mom, Doris Domicole.

 

 

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Cheesy Garlic Ciabatta Bread

 

Cheesy Garlic Bread (1)

This Cheesy Garlic Ciabatta Bread is great for mopping up that extra tomato sauce you might have on your plate.

Cheesy Garlic Bread (2)

Cheesy Garlic Bread (3)

Cheesy Garlic Bread (1)

 

 

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yields: 4 servings
Equipment: 1 rimmed baking sheet pan

Ingredients:
1 loaf of Tuscan Garlic Ciabatta bread (substitute regular Ciabatta)

Ingredients For *Compound Butter:
1 stick unsalted butter, room temperature
2 cloves garlic, freshly grated
2 tablespoons of Italian flat-leaf parsley, finely chopped
2 tablespoons of basil leaves, finely chopped
1 tablespoon of oregano leaves, finely chopped
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups finely grated mozzarella cheese

Directions:
Preheat oven to 400-degrees F.
Cut it in half down the center of the loaf and open into two halves. In a large bowl mix together the ingredients for the *compound butter. Spread the *compound butter over both halves, cover completely. Add the finely grated Mozzarella cheese to one half. Put the two halves together and wrap with foil. Bake for 20 to 25 minutes.

Unwrap the foil and slice. Serve hot.

*Compound butter: A mixture of butter and supplementary ingredients such as herbs, spices, fresh garlic, salt, and pepper.

 

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