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Let's Dish With Linda Lou

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

Homestyle Fried Potatoes

Homestyle Fried Potatoes

I’ve been making these potatoes since my daughter was very young. She loved them so much that they were a regular side dish on most nights.

Working in a diner, I serve home fries, as a side with eggs and bacon all the time. People love their potatoes for breakfast. Imagine having them with dinner. Let me show you how I make my Homestyle Fried Potatoes.

 

 

 

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Homestyle Fried Potatoes

Yields: 4 servings
Prep Time: 20 minutes
Cook Time: 30-35 minutes
Equipment: 12-inch sautépan

Ingredients:
1 tablespoon olive oil
5 tablespoons of unsalted butter
1 large red onion, finely diced
6 cups of red potatoes, 1/2 inch cubes
2 tablespoons garlic, minced
1/2 cup multi-color mini sweet bell peppers, finely diced
1 1/2 tablespoons Kosher salt
1 1/2 teaspoons of freshly cracked black pepper
2 tablespoons dried oregano
1 teaspoon garlic powder
2 tablespoons fresh Italian flat-leaf parsley, chopped fine

Directions:
In a (12 inch) sauté pan, preheated on medium heat, add olive oil and diced red onion. Sprinkle with 1/2 tablespoon of the Kosher salt, 1/2 teaspoon of the black pepper, 1 tablespoon of unsalted butter, and garlic powder. Cook for 5 minutes until onions are soft. Add the freshly minced garlic and toss through.

Turn the heat down to medium-low, add the remaining butter and allow to melt. Add the diced red potatoes, diced sweet bell peppers, and dried oregano. Using a flat spatula, toss the potatoes to coat.  Allow the potatoes to cook for 5 minutes before turning. Continue cooking on medium-low heat for another 20-25 minutes, turning occasionally until potatoes are browned and cooked through. Turn the heat off add the Italian flat-leaf parsley and toss.
Serve hot.

 

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Semi-Homemade Cheddar And Chive Drop Biscuits

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Semi-Homemade Cheddar Biscuits

Growing up in my house it was always a big deal when my parents took my sister and me out to eat. When Melissa was a young girl she and I would have dinner and a  movie every Friday night. Our first stop was to a seafood restaurant where we would have dinner before going to a movie.

Anyway, years later this particular restaurant came out with Cheddar Bay Biscuits they served you before your meal. I don’t know about you, I loved those biscuits.

We’re all really busy these days so I don’t mind taking a little help from the grocery store.

Wow, how did I get so far off-topic!  Biscuits are one of my favorite things to have with a meal. You can pretty much add whatever you want to them. Drop-style biscuits are my favorite, no kneading involved. Today, most grocery stores now carry that restaurant’s brand of box mix for these wonderful biscuits.

Here are my Semi-Homemade Cheddar And Chive Drop Biscuits.

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Flat Leaf Italian Parsley

Chives (2)

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Semi-Homemade Cheddar Biscuits

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Prep Time: 5 minutes
Cook Time: 14 to 16 minutes
Total Time: 21 minutes
Yields: 10  biscuits
Equipment, 2 rimmed baking sheet pans, 1 large mixing bowl, pastry brush, bread basket

Ingredients:
1 box of Red Lobster’s Cheddar Bay biscuit mix
1/2 teaspoon of baking powder
1/2 cup of Coby Jack cheese, grated
2 tablespoons of fresh chives, finely minced (optional)
2 tablespoons of Ricotta cheese, room temperature
Slightly less than 3/4 cup of water
1 stick of unsalted butter, melted
1/2 teaspoon of garlic powder (optional)
4 tablespoons of Parmesan cheese
1 1/2 tablespoons of fresh Italian flat-leaf parsley, finely minced, (substitute 1 teaspoon of dried)

Directions:
Preheat oven to 425-degrees F.

In a large mixing bowl add grated cheese, baking powder, minced chives, whisk to combine. Next, add a little less than 3/4 cup of water and ricotta, stir until the batter just comes together. Do not over mix.

Using two spoons, spoon dollops of the batter onto parchment paper-lined rimmed baking sheet pans.

Bake for 14 to 16 minutes or until a toothpick comes out clean, and the biscuits are light golden brown.

In a small saucepot melt the butter. Add garlic powder and finely, chopped Italian parsley. As soon as the biscuits come out of the oven, brush that delicious buttery mixture over the top of each one then finish by sprinkling grated Parmesan cheese over the tops. These are my Semi-Homemade Cheddar And Chive Drop Biscuits.

Note: I don’t use their seasoning pack, included in the box, I just use the dry mix.

 

 

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Monday Night Football Burgers On Pretzel Buns With Roasted Sweet Potato Wedges

 

Monday Night Football Burgers On Prezel Buns With Roasted Sweet Potatoes

Next, to having pizza or wings, burgers are really another great choice to have when you’re watching the Monday night game.

I came across these amazing pretzel buns, at the grocery store. They’ll make the perfect vessels for my burgers. These are my Monday Night Football Burgers On Pretzel Rolls With Roasted Sweet Potatoes.

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Today I’m using ground beef for my burgers. You could substitute, ground pork, chicken, or turkey for this recipe, any choice you make will be delicious.

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Monday Night Football Burgers On Prezel Buns With Roasted Sweet Potatoes

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yields: 4 servings
Equipment: 12-inch cast-iron skillet, 2 rimmed baking sheet pans, large mixing bowl

Ingredients:
2 pounds ground beef (80% lean to 20% fat ratio)
2 tablespoons garlic powder
2 tablespoons Kosher salt
1 tablespoon fresh ground black pepper
8 to 10 dashes of Worcestershire sauce
1/4 cup of barbecue sauce (favorite brand)
2 tablespoons of grilled steak seasoning blend
2 tablespoons of dried parsley
10 tablespoons of unsalted butter (1 stick plus 2 tablespoons)
1  cup of Monterey Jack cheese, shredded
1 large heirloom tomato, sliced thick
1/2 red onion, thinly sliced
2 cups of mixed greens

Ingredients For Roasted Sweet Potatoes:
2 large sweet potatoes, peeled and cut into thick wedges
2 tablespoons of vegetable oil
2 tablespoons light brown sugar
1 tablespoon Kosher salt
1 teaspoon of fresh ground black pepper

Directions:
Preheat oven to 450-degrees F.

Start by adding to a large mixing bowl, ground beef, garlic powder, Kosher salt, fresh ground black pepper, Worcestershire sauce, barbecue sauce, grilled steak seasoning blend, and dried parsley.

Using a fork, mix all the ingredients together without over mixing. You just want everything to be combined evenly through the meat. Gently pat the mixture down into the bowl, using your hands to score the meat into 4 sections. This helps to ensure the burgers are relatively the same size. Take one of the sections, making a nice patty with your hands. Using your thumb push down in the center forming a dimple. This will ensure they will cook evenly.

In a preheated cast-iron skillet over medium-high heat, melt and swirl 2 tablespoons of butter all over the bottom of the pan. The objective is to form a nice crust on the outside of both sides of the burgers.

Set all 4 patties into the cast-iron skillet. After about 6 minutes, (these burgers are pretty thick) flip them and add 2 more tablespoons of butter in the center of the pan to help form the crust on the other side of the burger patties. Remember you only flip the burgers one time. Cook the burgers on the other side for another 5 to 6 minutes. Transfer the cooked burgers to a sheet pan and cover with foil to stay warm.

Start by covering a sheet pan with foil. Before using the same skillet, take a paper towel and wipe out some of the burnt bits on the bottom of the pan. On medium heat, melt 2 tablespoons of butter swirl the butter all over the skillet. Once the butter has melted add the pretzel buns to the skillet. Allow them to absorb the butter and toast for 1 to 2 minutes. Transfer the toasted buns to the covered sheet pan. Repeat the process for the remaining two buns.

While the burgers are cooking, rub 2 tablespoons of vegetable oil all over the bottom of a rimmed baking sheet. In a small mixing bowl, add 2 tablespoons of brown sugar, 1 tablespoon of Kosher salt, and 1 teaspoon of black pepper.

Spread the sweet potatoes wedges onto the baking sheet pan sprinkling them with the seasoning blend, toss to evenly coat all the wedges.  Roast for 20 to 25 minutes, turning them halfway (15 minutes)through the cooking process until caramelized on the outside and fork-tender. Remove the pan of potatoes from the oven, transfer the potatoes to a large serving bowl. While hot, sprinkle the sweet potatoes with Kosher salt.

Set the oven to the broil position:
Evenly divide the shredded Monterey cheese between the four burgers. Place under the broiler to melt the cheese. Keep a close eye on them, 1 to 2 minutes.

I sliced up some of my favorite toppings, mixed greens, sliced heirloom tomatoes, and thinly sliced red onions. It’s time to build the burgers. Nice toasty buns, delicious perfectly cooked burgers, then the toppings. Finally the roasted sweet potatoes. These are my Monday Night Football Burgers On Pretzel Buns With Roasted Sweet Potatoes.

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