Let's Dish With Linda Lou

Where You Taste The Love

Meatloaf With Sundried Tomatoes

Meatloaf With Sundried Tomatoes (2).JPG

Meatloaf is a favorite in my house. I’m always trying to reintroduce new flavors into my meatloaf. Whether I’m trying different types of ground meat or adding different ingredients, meatloaf is comfort food.

I want to talk about my gravy for this dish. Sometimes I like to make a gravy that’s more in the style of an Au Jus. What I mean is, it’s more on the brothier side than a thicker style gravy. I’ll get into more detail later.

I’m making this meatloaf with ground chicken. It’s leaner and I can play around with some new flavors. This is my Meatloaf With Sun-Dried Tomatoes.

Meatloaf Withh Sundried Tomatoes (1)

Meatloaf With Sundried Tomatoes (1)

Meatloaf Withh Sundried Tomatoes (2)

2016-10-21 12.04.01

2018-02-04 08.57.05

Meatloaf With Sundried Tomatoes (9)

2018-06-20 14.25.05

Meatloaf With Sundried Tomatoes (6)

Meatloaf With Sundried Tomatoes (18)

Flat Leaf Italian Parsley

2015-06-29-15-07-11

2015-03-30-13-48-15

Meatloaf With Sundried Tomatoes (17)

Meatloaf With Sundried Tomatoes (20)

Meatloaf-With-Sundried-Tomatoes-21

Meatloaf With Sundried Tomatoes (22)

Meatloaf With Sundried Tomatoes (13)

Meatloaf With Sundried Tomatoes (5)

Meatloaf Gravy

Meatloaf Withh Sundried Tomatoes (2)

Meatloaf With Sundried Tomatoes (3)

Meatloaf With Sundried Tomatoes (2)

Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Yields: 6 to 8 Servings
Equipment: 1 (12-inc) sauté pan, 1  rimmed baking sheet pan

Ingredients:
2 pounds of ground chicken (substitute ground turkey)
2 tablespoons good olive oil
1 sweet onion, diced
1 red and yellow bell pepper, diced
1 Poblano pepper diced, (substitute green bell pepper)
1/2 cup chopped sun-dried tomatoes
2 cloves grated garlic
1 tablespoon dried oregano
2 large eggs
1/4 cup Ricotta cheese
1/2 cup half and half
5 dashes Worcestershire sauce
2 tablespoons Ketchup
2 tablespoons Kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons Italian flat-leaf parsley, finely chopped
1 3/4 cups seasoned Italian breadcrumbs

Gravy:
2 cups chicken stock, unsalted
2 cups beef stock, unsalted
5 sprigs of fresh thyme
Salt and pepper to taste (Kosher salt)

Side Dish: 2 (15-ounce) bags frozen petite Green Peas

Directions:
Preheat the oven to 350-degrees F.
Heat the olive oil in a large sauté pan over medium heat. Add the onions and diced peppers, cook for 5 to 7 minutes, stirring occasionally, until the vegetables are soft but not browned. Set aside to cool.

Place all the ingredients, from the list above, into a large mixing bowl adding the breadcrumbs last. Mix together until you get the consistency of wet sand. To that add the cooled sautéed onions and peppers and the chopped sun-dried tomatoes. Mix to combine.

Finally, add the meat. With clean hands, gently toss the mixture together, making sure it’s combined but not compacted.

Place a piece of parchment paper on a rimmed baking sheet pan. Transfer the meat mixture over to the lined sheet pan. Pat the meat into a flat rectangle and then press the sides in until the meat forms a cylinder down the middle of the pan. This will ensure there will be no air pockets. Bake for 40 to 50 minutes, until the internal temperature, in the middle, reads 155-160-degrees F.

Remove from the oven and allow to rest for 10 minutes before slicing. There you have it my Meatloaf With Sundried Tomatoes.

Directions For the Gravy:
To a 3-quart saucepot add 2 cups chicken stock, 2 cups of beef stock, and 5 sprigs of fresh thyme. Over medium heat, bring the liquid up to a simmer. Salt and pepper to taste.

In a small bowl, add 4 tablespoons of cornstarch to 4 tablespoons of cold water. Whisk together until smooth paste forms. Whisk the *slurry (cornstarch/water mixture) into the saucepot with the broth (chicken/beef) until the liquid comes back up to a bubble, 2-3 minutes. Fish out the thyme sprigs.

*Slurry:  Mix 1 tablespoon of cornstarch with 1 tablespoon of cold water. Whisk until smooth paste forms. Add the slurry into the hot, simmering liquid you want to thicken. 2 tablespoons per cup will give you a thicker, more gravy-like consistency.

Homestyle Baked Mac & Cheese

Leave a comment »

Ribollita With Chicken Sausage Meatballs

2015-04-16 12.37.46

I’m giving this traditional Italian vegetable soup a makeover. I’ve added chicken sausage meatballs to what was an already perfect soup. Now it’s even heartier. This is my Ribollita With Chicken Sausage Meatballs.

2016-01-07-15-07-54

2019-06-08 23.12.59

Fennel

2020-04-29 18.22.36

Flat Leaf Italian Parsley

2015-06-29-15-07-11

2015-03-30-13-48-15

2018-06-20 14.25.05

2015-04-16 09.07.47

2015-04-16 09.12.47

Cookie Dough Scoops

2015-11-12-14-50-53

2015-11-12-14-51-55

2015-11-12-15-30-57

2018-05-14-08.34.16

2015-05-01-13-32-21

2016-05-01-13-45-11

2020-04-17 14.24.47

Photo May 29, 8 05 39 AM

2015-09-28-04-31-32

Stuffing (2)

2015-11-27-08-58-18

2016-05-27-16-18-32

2015-04-16 10.23.24

2016-01-07-15-07-54

2016-01-07-15-12-23

Kale

2015-04-16 10.23.46

2016-05-01-17-06-24

2015-04-16 10.28.16

2015-04-16 10.29.04

2015-04-16 10.30.16

2014-09-15-12-07-51

2015-04-16 10.44.01

2015-04-16 10.47.14

Olive Oil

Photo May 13, 2 43 19 PM

2015-04-16 10.53.20

2016-01-07-15-05-55

2015-04-16 10.55.44

2015-04-16 10.58.25

2015-04-16 10.58.56

2015-04-16 10.54.04

2015-04-16 11.06.24

2015-04-16 11.07.04

Chicken Broth

2015-04-16 11.07.57

2015-04-16 11.10.24

2015-04-16 11.11.40

2015-04-16 11.12.08

2015-04-16 11.16.01

2015-04-16 11.16.01

2015-04-16 12.12.49

E.V.O.O.

2016-05-01-17-11-41

2015-04-16 12.37.46

 

 

 

 

 

Prep Time: 20 minutes
Cooking Time 48 to 50 minutes minutes
Total Time: 1 hour 10 minutes
Yields: 6 servings
Equipment: 10-cup food processor, 1 (6-quart) saucepot, cookie dough scoop, 2 rimmed baking sheet pans, Microplane, mesh sieve

Ingredients For Chicken Sausage Meatballs:
1 pound of ground chicken breasts
1 large egg
2 tablespoons of Italian flat-leaf parsley, finely chopped
1/2 cup of seasoned Italian bread crumbs
1/4 cup of heavy cream
5 dashes of Worcestershire sauce
1/4 cup of Parmigiano-Reggiano cheese, freshly grated
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
2 tablespoons of dried oregano
1 tablespoon of fennel seeds

Ingredients For Ribollita:
3 tablespoons of olive oil
1/2 diced onion
1/4 pound of pancetta, diced
1 cup of (leafy-top) carrots (2 medium-size carrots), diced
3 ribs of celery (1 cup), diced
3 cloves of garlic, minced
2 (15-ounce) cans of Cannellini beans, 1 (15-ounce) can drain and rinsed, 1 (15-ounce) can purée
1 bay leaf
1 tablespoon of Kosher salt
1 teaspoon of fresh ground black pepper
1 teaspoon of red pepper flakes
1 teaspoon of nutmeg freshly
1 (28-ounce) can of San Marzano whole tomatoes
2 quarts of chicken stock, unsalted
1/2 cup of chopped fresh basil leaves
3 cups of chopped kale
3 cups of Savoy cabbage, chopped
5 slices of good sourdough bread, crusts removed
1/2 a cup of Parmigiano-Reggiano cheese, freshly grated
*E.V.O.O for drizzling over the top of each bowl

Directions For Chicken Meatballs:
Preheat oven to 375-degrees F.
Line two rimmed baking sheet pans with parchment paper. Spray each one with non-stick cooking spray.

In al large mixing bowl add all the ingredients from the list above, except the ground chicken, mix to combine. Add the ground chicken last. Using a fork, combine all the ingredients (flavorings) throughout the ground chicken. Do not overmix.

Note: Every few scoops of the meat mixture spray the inside of the scoop with non-stick cooking spray for easy removal. After forming a few meatballs, lightly spritz your hands with warm tap water. This will give your meatballs a smoother texture.

Using a cookie dough scoop, scoop the meat mixture into your hands to form the meatballs. Lightly spray the tops of all the meatballs with non-stick cooking spray. Bake for 20 minutes.

While the meatballs are cooking, use this time to prep all the vegetables from the list above. Once you’ve prepped the veggies the meatballs should be ready to come out of the oven. Set the two trays of meatballs aside.

Start the Ribollita.
Over medium heat, add the olive oil and diced onions. Sauté until soft and translucent but not brown. Add crushed red pepper flakes and diced pancetta, cook for 3 to 5 minutes.

Next, add the diced carrots, celery, and bay leaf stir to combine. Add the minced garlic, Kosher salt, and freshly ground black pepper. Stirring occasionally, cook together for 10 minutes until the veggies start to soften. At this point, add the whole canned tomatoes with their juice. Use a wooden spoon, break up the tomatoes.

Next, add the chopped cabbage and kale, and freshly grated nutmeg, cook for another 5 to 7 minutes until the greens wilt down. Turn the heat down to medium-low, add the puréed Cannellini beans, stir to combine. Next, add the whole beans, again stir to combine.

Pour in the unsalted chicken stock. This is the point when you add the cooked meatballs. Still on medium-low heat simmer for another 15 minutes. At this point add in the cubed bread and continue simmering for another 10 minutes. The bread will dissolve and thicken the soup. The Ribollita With Chicken Sausage Meatballs is done at this point. Turn the heat off add the fresh basil leaves, stir to combine.

To Serve:
Ladle a good helping of the Ribollita into large porcelain soup or pasta bowl. Add a nice helping of the freshly grated Parmigiano-Reggiano cheese. Finally. lightly drizzle your best *E.V.O.O on top. I promise, if you love really good soup or a delicious stew, I would say try making my Ribollita With Chicken Sausage Meatballs.

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

1 Comment »

Hearty Ragu With Rigatoni

2014-03-28-17-05-52

A great pasta dish starts with a hearty ragu. I like to choose a style of pasta I know is going to work well with the type of sauce I’m making. Rigatoni will be perfect. This is my Heary Ragu With Rigatoni.

Olive Oil

Cheese

2016-05-01-17-06-24

2016-05-01-17-11-41

2020-04-17 14.24.47

Photo May 29, 8 05 39 AM

photo-mar-30-8-03-02-pm

2015-07-02-14-28-54

2014-03-28-16-12-07

2014-03-28-16-14-44.jpg

Roasted Red Peppers

Piquillo Peppers (2)

Piquillo Peppers (1)

Photo May 13, 2 43 19 PM

2020-04-29 18.22.36

Fennel

2016-10-21 12.45.46

2014-03-28-16-24-27

2018-06-20-14.23.22-1

2020-05-09 13.28.24

2014-12-08-15-52-39

2014-03-28-16-18-55

2014-03-28-16-26-53

2014-03-28 16.47.06

 

 

 

2019-10-16 15.20.04

Colander-Style Spoon.jpg

Sweet Basil (2)

fresh basil

2014-03-28-17-05-52.jpg

 

 

 

Prep Time: 15 minutes
Cook Time: 1 hour 37 minutes
Total Time: 1 hour 52 minutes
Yields: 4 servings
Equipment: 2 (6-quart) saucepots, 10-cup food processor, rondeau (deep-sided braising/frying pan)

Ingredients:
1 pound of ground chicken (substitute ground turkey)
2 tablespoons of olive oil
1 large onion, quartered
1 large carrot peeled and chopped into thirds
3 garlic cloves, roughly chopped
1/4 cup of pinenuts
1 (12-ounce) jar of roasted Piquillo peppers
2 tablespoons of dried oregano
1 teaspoon of red pepper flakes
2 tablespoons of Kosher salt
2 teaspoons of freshly ground black pepper
1 tablespoon of tomato paste
1 cup of chicken broth, low sodium
1 (28-ounce) can of crushed tomatoes
1 tablespoon of light brown sugar
2 tablespoons of fennel seeds
1 1/2 cups of Pecorino Romano cheese, freshly ground
1/4 cup of fresh basil leaves, julienned

Directions:
Process the Pecorino Romano cheese. Transfer to a container set aside.

Start the *sofrito.
Prepare the vegetables for the food processor. Next, process the onion, carrot, and garlic cloves until finely minced then transfer to a medium-size bowl. Finally, process the almonds and roasted Piquillo peppers together until puréed. Add the Piquillo pepper purée to the same bowl, stir to combine. Set aside.

In a large deep-sided pan (rondeau) over medium-high heat add 1 tablespoon of olive oil, ground chicken, fennel seeds, 1 tablespoon of Kosher salt, and 1 teaspoon of fresh ground black pepper. Cook, breaking the meat up with the back of a wooden spoon, stirring frequently until chicken is fully cooked and brown in color, about 12 to 15 minutes.

In a large saucepot over medium heat add 1 tablespoon of olive oil, the prepared *sofrito, dried oregano, 1 tablespoon of Kosher salt, red pepper flakes, and 1 teaspoon of fresh ground black pepper, stir to combine. Stirring frequently, cook for 2 to 3 minutes before adding the chicken broth, cook allowing the liquid to reduce by half, about 5 to 7 minutes. Add the crushed tomatoes and brown sugar, stir to combine.

Next, add the cooked ground chicken to the pot, stir to combine. Bring up to a bubble reduce to medium-low heat, simmer for 1-hour stirring occasionally.

After 1 hour, have a large pot of salted boiling water on the stove ready to go. Drop the pasta. Cook for 10 to 12 minutes until al dente. Using a colander spoon (or a colander, drain first) transfer pasta to the pot containing the ragu. Gently stir to combine.

Remove from the heat, add fresh basil, and grated Pecorino Romano cheese.

To serve, ladle a good helping of my Hearty Ragu With Rigatoni into a porcelain bowl. Grate more Pecorino Romano over the top.

*Sofrito: A fragrant blend of vegetables, herbs, and spices used to season countless dishes, such as stews, beans, rice, and sauces.

Leave a comment »

%d bloggers like this: