Let's Dish With Linda Lou

Where You Taste The Love

Portobello Mushroom Pizzas

2014-08-26 17.37.40

Last night I made an awesome Bolognese sauce. I always have quite a bit leftover so for tonight’s meal, I had a great idea on how to use up my leftover Bolognese sauce.

I went to the Farmers’ Market today and bought some beautiful Portobello mushrooms along with some fresh arugula. I’m going to grill these mushrooms and use them as the base for my Portobello Mushroom Pizzas.

To get my recipe for Bolognese Sauce, click on the link at the bottom of this post. I’d recommend making these Portobello Mushroom Pizzas any time you have some leftover homemade sauce you want to use up.

2014-08-26 16.50.37

2014-08-26 16.51.17

2014-08-26 16.57.21

2014-08-26 17.05.36

Arugula

2014-08-26 17.05.32

2014-08-26 17.23.36

2014-08-26 17.36.32

2014-08-26 17.37.02

Parmigiano-Reggiano Cheese.JPG

2014-08-26 17.37.40

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yields: 2 servings
Equipment: indoor grill pan, rimmed baking sheet pan, chef’s knife, 3-quart saucepot with a lid, vegetable peeler

Ingredients:
6 large Portobello mushrooms (dark black gills and stems removed), grilled
1 (16-ounce) package of BelGioioso fresh mozzarella, pre-sliced
1 (4-ounce) package of arugula, prewashed and dried
6 cups of Homemade Bolognese sauce (substitute a good jarred Marinara sauce)
1/4 cup of Canola oil
2 teaspoons of garlic powder
1 tablespoon Kosher salt
3 teaspoons of freshly ground black pepper
Parmigiano-Reggiano shavings, garnish

Directions:
Start by heating up your (leftover) sauce on low heat, in a covered saucepot, stirring occasionally.

Preheat an indoor grill pan on medium heat. While the grill pan is heating up, prep all 6 Portobello mushrooms. First, remove the stems, next, using a tablespoon, scrape off the dark black gills from the underside of the mushroom caps.

Brush the top side of the Portobello mushrooms with Canola oil. Season with freshly ground black pepper and garlic powder. Place the mushrooms presentation side down first on the hot grill. While the mushrooms are starting to grill brush the underside with Canola oil and season with freshly ground black pepper and garlic powder. Grill on each side for 3 to 4 minutes, or until caramelized and deep golden brown. Turn the grill pan off and transfer the grilled Portobello mushrooms, presentation side down, to a rimmed baking sheet pan.

Set the oven to broil.
Lay a slice of the mozzarella cheese on each one of the mushrooms. Sprinkle Kosher salt and the remaining freshly ground black pepper all over each of the slices. Transfer the sheet pan to the top rack in the oven leaving the oven door slightly ajar. Keeping a close eye on the mushrooms, melt the cheese until bubbly and golden brown on top, 1 to 2 minutes.

Arrange 3 of the Portobello mushrooms on each plate. Ladle a little of the (leftover) Bolognese sauce onto each one of the mushrooms. Top with arugula. Serve my Portobello Mushroom Pizzas with a few shaving of Parmigiano-Reggiano over the top.

Note: Depending on the sauce you choose, this dish can be both gluten-free and vegetarian.

Pappardelle Alla Bolognese

1 Comment »

Caprese Burgers

2014-06-13-17-07-56

The most important tips I can give you in making the perfect burgers, I learned from the master, Bobby Flay. He didn’t personally teach me, although that would’ve been awesome. I watched a show he did on grilling burgers. If there is anyone on this planet that can make and grill the perfect burger it’s Bobby Flay. These are my Caprese Burgers.

Arugula

2014-08-26-17-05-32

2014-12-01-17-24-47

2018-06-20 14.25.05

2019-09-13 17.05.46

2020-05-04 14.42.23

2014-10-20-11-36-11-3016398989-1554511627311

Image

Caprese Burgers

Prep Time: 10 minutes
Inactive Prep Time: 10
Cook Time: 9 to 10 minutes
Total Time: 30 minutes
Yields: 6 servings 2-inches thick burgers
Equipment: indoor grill-pan, large mixing bowl, 2 large platters, chef’s knife

Ingredients:
2 pounds of lean (90% lean) ground sirloin, substitute pork, chicken, or  turkey
2 cloves of garlic, freshly grated
2 tablespoons onion powder
1 tablespoon Kosher salt
1 1/2 teaspoons freshly ground black pepper
4 dashes Worcestershire sauce
2 tablespoons good ketchup

2 large beefsteak tomatoes, 6 slices, 1-inch thick
6 slices fresh Mozzarella, 1-inch thick slices
2 cups of baby arugula or mixed greens
6 Brioche Buns, toasted
balsamic glaze, (optional)
Canola oil

Directions:
Place all the ingredients (flavorings) into a large bowl whisk to combine. Next, add the ground meat to the bowl, mix gently with a fork incorporating all the ingredients throughout the meat. This ensures the meat does not get over-mixed or compacted, by using your hands. Gently press the meat down evenly into the bowl. Using your hands, score the meat into 6 equal portions. This will ensure the patties are the same size.

Grab one of the scored portions. Patty the meat gently,  then with your finger, press the center of the patty making an indention, a dimple. This will stop the burger from shrinking will cook evenly throughout. Crazy right? Believe me, when I tell you, this works every time.

Note: Season both sides of your patties with a sprinkling of Kosher salt and black pepper after you’ve brushed them with Canola oil, then place them on the hot grill.

Whether you’re using an inside or outside grill, first, make sure the surface is nice and hot. Lightly brush each side of your burger patties with Canola oil and place it on the hot grill. Do not touch them no matter how bad you want to. You should only flip the burger once.

Cook the burgers on the first side for 5 minutes before flipping. Grill the patties on the other side for another 3 to 4 minutes. Transfer the patties to a large plate, cover them with foil, and let them rest for 10 minutes.

While the burger patties are resting, butter the Brioche buns, place them on the grill. Toast the buns for 1 to 2 minutes.

To assemble, lay the bottom toasted bun on the plate. Add the burger patty, a fresh of Mozzarella, a thick slice of tomato, a sprinkling of Kosher salt and fresh ground black pepper, a drizzle of balsamic glaze (optional), a few fresh arugula leaves, and finally, the toasted top bun. These are my Caprese Burgers.

Serve hot.

Follow this method every time and you’ll have the perfect burgers. Thanks, Bobby Flay!

Leave a comment »

Chicken Caprese Pasta With Arugula

2014-04-09-17-56-18

This dish so is easy and delicious. I love making different versions of this recipe all the time. In my house, we love pasta, every possible way you can think of, so coming up with new recipes is always fun. I thought about how much we love tomatoes, fresh mozzarella, basil, and pasta. It just made sense, to add chicken, for a one-pot meal.

Roasting chicken, bone-in and skin-on, really intensifies the flavor and locks in the juices. This is my Chicken Caprese Pasta With Arugula.

Olive Oil

2015-11-27-08-58-18

2015-09-03-18-17-20

Photo May 13, 2 43 19 PM

Image

grape tomatoes

Image

2014-12-30-09-48-08

Shredded Rotisserie Chicken

Image

Chicken Broth

Image

Colander-Style Spoon

Sweet Basil (2)

fresh basil

Image

2018-06-08 16.27.29

Image

Arugula

2014-11-30-17-24-02

Image

Image

 

 

 

 

Prep Time: 5 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 10 minutes
Yields: 4 servings
Equipment: 1 rimmed baking sheet pan, rondeau (large deep-sided frying/braising pan), colander spoon (colander), 6-quart saucepot

Ingredients For Roasted Chicken:
2 bone-in skin-on chicken breasts
1/4 cup of olive oil
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper

Ingredients:
2 1/2 cups of roasted chicken, bones and skins removed and shredded
1 pound of mini Farfalle (mini bowties)
1/3 cup of good olive oil
1 tablespoon of crushed red pepper flakes
6 garlic cloves, sliced
2 pints of grape tomatoes, halved
1 cup of chicken broth, unsalted
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
2 1/2 cups of fresh arugula leaves
1/4 cup of fresh basil leaves, roughly chopped
1 (8-ounce package, 2 4-ounce balls) of fresh mozzarella 1 1/2 inch dice

Directions For Roasting Chicken:
Preheat oven to 350-degrees F.
Start by placing two chicken breasts on a rimmed baking sheet pan. Using your hands rub olive oil over each chicken breast. Sprinkle with Kosher salt and fresh ground black pepper. Roast for 35 to 40 minutes. Allow the chicken to cool down enough before removing both the skin and bones. Shred the chicken, transfer to a bowl, and set aside.

In a cold rondeau (deep-sided frying/braising pan) add 1/3 cup of olive oil. I know that sounds like a lot, but remember this is the base for our sauce. To the olive oil, add the red pepper flakes and sliced garlic. Turn the heat to low allowing the oil to infuse the flavors from the garlic and chili flakes. Slowly heat the oil, making sure to watch it carefully, so the garlic slices don’t brown or burn about 10 minutes.

Once you start to smell the aroma of the garlic add the halved grape tomatoes. Season with Kosher salt and fresh ground black pepper. Turn the heat up to medium-low and simmer, stirring occasionally, until the tomatoes just start to break down. This will be the sauce for this dish.

Add the shredded chicken and chicken broth, stirring occasionally, simmer for another 15 minutes.

In a large pot of boiling salted water, drop the pasta. Cook for 10 to 12 minutes until al dente.

Meanwhile dice up the fresh mozzarella, set aside,

Using a colander spoon (drain pasta into a colander) transfer the pasta to the pan containing the chicken and tomatoes. Add two cups of the starchy pasta cooking liquid, the fresh basil leaves, and arugula. Remove the pan from the heat, stir together allowing the arugula and basil to wilt.

Finally add the diced mozzarella, gently toss to combine.

To serve, I like to take the pan right to the table and serve it family-style. There you have it, Chicken Caprese Pasta With Arugula.

Perfect Roasted Chicken

Leave a comment »

%d bloggers like this: