Let's Dish With Linda Lou

Where You Taste The Love

Burgers With Roasted Sweet Potato Wedges

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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 Burgers With Roasted Sweet Potatoes.

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Ground Sirloin (2)

Flat Leaf Italian Parsley

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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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Flat Leaf Italian Parsley

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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: 1 (12-inch) cast-iron skillet, 2 rimmed baking sheet pans, large mixing bowl

Ingredients:
2 pounds of ground beef (80% lean 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 butter, unsalted (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 With Roasted Sweet Potatoes.

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Side Dishes

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Sautéed Spinach With Garlic

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Roasted Organic Baby Carrots With Curry And Ginger

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Brown Sugar Glazed Roasted Sweet Potatoes

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Fennel And Tangelo Salad With A Citrus Vinaigrette

I have four side dishes here that are super easy to make and really delicious. Sautéed Spinach With Garlic, Roasted Organic Baby Carrots With Curry And Ginger, Brown Sugar Glazed Roasted Sweet Potatoes, Fennel, And Tangelo Salad With A Citrus Vinaigrette.

Side Dishes can really compliment whatever entrée you may be serving. They can also echo those flavors to whatever protein you’re serving. I wanted to talk about a few really delicious sides and are no trouble to put together, yet still have that WOW factor.

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Olive Oil

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Sautéed Spinach With Garlic

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Sautéed Spinach With Garlic

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Roasted Organic Baby Carrots With Curry And Ginger

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Flat Leaf Italian Parsley

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Roasted Organic Baby Carrots With Curry And Ginger

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Brown Sugar Glazed Roasted Sweet Potatoes

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On the left side is the brown sugar mixture for the sweet potatoes, and on the right side is my curry and ginger mixture for the organic baby carrots.

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Brown Sugar Glazed Roasted Sweet Potatoes

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Fennel And Tangelo Salad With A Citrus Vinaigrette

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Fennel and Tangelo Salad With A Citrus Vinaigrette

Equipment: 2 rimmed baking sheet pans, chef’s knife, 3 small mixing bowls, whisk, mandolin, 12-inch sauté pan

Sautéed Spinach With Garlic
Prep Time: 5 minutes
Cook Time: 6 minutes
Total Time: 11 minutes
Yields: 2 servings

Ingredients For Sautéed Spinach With Garlic:
1 16-ounce bag of prewashed spinach
2 tablespoons of olive oil
3 cloves of garlic, minced
1 tablespoon of red pepper flakes
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper

Roasted Carrots
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yields: 2 to 4 servings

Ingredients For Roasted Organic Baby Carrots With Curry And Ginger:
1 bunch (1 pound) of baby organic carrots with leafy tops
1/4 cup of olive oil
1 tablespoon of mild curry powder
1 tablespoon of ground ginger
1 tablespoon of Kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons of Italian flat-leaf parsley, finely chopped for garnish

Roasted Sweet Potatoes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yields: 4 servings

Ingredients For Brown Sugar Glazed Roasted Sweet Potatoes:
2 sweet potatoes, peeled and cut into thick wedges
1/4 cup of olive oil
2 tablespoons of light brown sugar
2 tablespoons of Kosher salt
1 teaspoon of freshly ground black pepper
2 tablespoons of Italian flat-leaf parsley for garnish

Fennel And Tangelo Salad
Prep Time: 20 minutes
Total Time: 20 minutes
Yields: 2 to 4 servings

Ingredients For Fennel And Tangelo Salad With A Citrus Vinaigrette:
2 fennel bulbs, sliced thin
1/2 a red onion sliced thin
2 tangelos, *supreme, reserve the juice (1/4 cup)
1 teaspoon of Agave nectar
1 teaspoon of Kosher salt
1/2 teaspoon of freshly ground black pepper
1/2 cup of *E.V.O.O
2 tablespoons of Italian flat-leaf parsley, finely chopped for garnish

Directions For Sautéed Spinach With Garlic:
Start by mincing 3 garlic cloves. Next, add oil to a cold sauté pan. Add the minced garlic and crushed red pepper flakes to the pan. On medium heat, bring the oil up to temperature and sauté the garlic for 1 minute until fragrant. Add the spinach leaves, to the pan, in batches. As soon as all the leaves have wilted down, 3 to 5 minutes, season with the Kosher salt and fresh ground black pepper. Toss through one more time until all the leaves are coated then turn off the heat. My Sautéed Spinach With Garlic is so flavorful, you just may change your mind on how you feel about spinach. Transfer the Sautéed Spinach With Garlic to a large serving bowl. Serve hot.

Directions For Roasted Organic Baby Carrots With Curry And Ginger:
Preheat oven to 450-degrees F.

Start by trimming the tops of the carrots leaving around 2 inches intact. In a small bowl, add the mild curry powder, ground ginger, Kosher salt, and fresh ground black pepper, whisk to combine.

Using two rimmed baking sheets pans, divide the carrots between the two pans. Drizzle the olive oil over all the carrots. Sprinkle the curry and ginger spice mixture over each of the carrots. Toss the carrots together allowing for the spices to coat the carrots really well. Place the pans in the center rack of the preheated oven. Roast for 20 minutes until fork tender. Transfer the Roasted Organic Baby Carrots With Curry And Ginger to a large serving platter. Sprinkle with chopped Italian flat-leaf parsley.  Serve hot.

Directions For Brown Sugar Glazed Sweet Potatoes:
Preheat oven to 450-degrees F.

Start by peeling two sweet potatoes. Slice in half and cut into large wedges. In a small bowl add brown sugar, Kosher salt, and fresh ground black pepper, whisk to combine.
Transfer the potato wedges to a rimmed baking sheet pan. Drizzle the sweet potato wedges with olive oil. Sprinkle the brown sugar mixture over all the potato wedges. Toss really well to coat, then spreading them out into one even layer.

Place into the center rack of a preheated oven, roast for 15 to 20 minutes. Halfway through turn the sweet potato wedges over to caramelize on the other side, roast until fork tender. Transfer the Brown Sugar Glazed Sweet Potatoes to a large serving platter. Sprinkle with chopped Italian flat-leaf parsley. Serve hot.

Directions For Fennel And Tangelo Salad With A Citrus Vinaigrette:

Start by using a mandolin to shave the fennel and red onion. Arrange the shaved fennel and red onion on a large serving platter. *Supreme two tangelos and place the segments on top.

In a small mixing bowl with the reserved tangelo juice, add Kosher salt, Agave nectar, fresh ground black pepper, and the *E.V.O.O., whisk to combine. Spoon the citrus vinaigrette over the Fennel And Tangelo Salad. Garnish with freshly chopped Italian flat-leaf parsley. My Fennel And Tangelo Salad With A Citrus Vinaigrette is light and refreshing.

*Supreme is a technique that removes the membrane from the citrus fruit so it can be served in slices/segments.

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

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Homemade Chili Verde

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Chili Verde is a style of chili traditionally made with white beans, tomatillos, onions, garlic, jalapeno or serrano peppers. Verde (the color green) lets you know the sauce is not tomato-based, instead, using the ingredients I’ve mentioned along with a lot of bold spices.

Listen, you could also add your choice of protein, like, ground chicken, pork, or turkey to this dish. Today, I’m adding braised pork to my Chili Verde.

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Mexican chocolate as seen below is used as a spice in traditional chili recipes. This chocolate adds depth of flavor to this dish.

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The tomatillo, which is not related to the tomato instead belongs to the gooseberry family and comes in its own natural wrapping.

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Cilantro

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Stuffing (2)

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I have a great tip for removing corn kernels from their cob and that’s to use a bundt pan. This way the corn won’t fly off in every direction.

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Olive Oil

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Limes

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Cilantro

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Using the leftover Chili Verde to create a pie was a perfect idea. Garnished with a few slices of avocado, my Chili Verde Pie turned out to be a home run.

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Prep Time: 15 minutes
Cook Time: 6 hours 50 minutes
Total Time: 7 hours 5 minutes
Yields: 4 to 6 servings
Equipment: 2 (6-quart) Dutch oven pots, 1 (10-cup) food processor, 1 rimmed baking sheet pan, large mixing bowl, medium-size mixing bowl, chef’s knife, indoor grill-pan, bundt pan, pastry brush, non-stick cooking spray, aluminum foil, plastic wrap, kitchen twine

Ingredients For The Braised Pork Loin:
1 (3-pound) pork loin, tied
1/2 cup of olive oil
1/4 cup of Canola oil (use for grilling corn)
1 tablespoon of ground cumin
1 tablespoon of ground coriander
1 tablespoon of ground chipotle powder
1 tablespoon of light brown sugar
1 tablespoon of Kosher salt
1 tablespoon of garlic powder
1 teaspoon of freshly ground black pepper
3 cup of chicken stock, unsalted
3 cups of orange juice
6 sprigs of cilantro
2 bay leaves
1 medium-size onion, peeled and halved
1 whole jalapeno

Ingredients For The Chili Verde:
1/2 cup of olive oil plus 7 tablespoons
1 tablespoon of cumin seeds
1 tablespoon of ground cumin
2 tablespoon of ground coriander
8 tomatillos, peeled and quartered
4 large white onions, 2 quartered, 1 diced, 1 roasted
1 whole bulb of garlic, roasted, divided
4 Poblano peppers, roasted
2 limes, juiced
3 1/4 cups of chicken stock, unsalted
3 cups of orange juice
1 green bell pepper diced
3 jalapeno peppers, 2 seeded and minced (substitute serrano pepper)
1 cup of cilantro leaves plus 5 sprigs of cilantro (including their stems)
2 bay leaves
2 1/2 tablespoons of Kosher salt
2 teaspoons of freshly ground black pepper
4 tablespoons (1/4 cup) of Mexican chocolate, freshly grated
2 tablespoons of Agave nectar
1 lime, juiced
2 (15.5-ounce) cans of Cannellini beans, drained and rinsed
2 cups of shelled Edamame, shelled (optional)
4 corn on the cob, grilled and kernels removed
braised pork cooking liquid, reserve 1/2 a cup for *slurry
2 heaping tablespoons of cornstarch

Garnish and Toppings:
crunchy tortilla strips
cheddar cheese, freshly grated
Queso Fresco, crumbled
1/2 red onion, finely diced
lime wedges
cilantro

Directions:
Preheat oven to 375-degrees F.
Start by spraying both sides of the corn tortillas with non-stick cooking spray. Stack the tortillas on top of each other slicing them into strips. Divide the strips in half giving you two equal portions. Arrange the tortilla strips into a single layer on each baking sheet pan. Sprinkle with Kosher salt. Bake for 12 to 15 minutes. Allow the tortilla strips to cool for 15 minutes before placing them into a large resealable bag.

Adust the oven temperature to 425-degrees F.
Directions For Roasting The Vegetables:
To start, slice a whole garlic bulb in half crosswise. Drizzle with 1 tablespoon of olive oil, sprinkle with Kosher salt and pepper to taste. Wrap tightly with foil. Place the poblano peppers, the halved onion, and foil-wrapped garlic bulb on a rimmed baking sheet pan. Drizzle 1/2 cup of olive oil over the poblanos and onion halves. Sprinkle with 1 1/2 tablespoons of Kosher salt and 1 teaspoon of fresh ground black pepper. Bake for 25 to 30 minutes.

In the meantime, seed and dice 1 green bell pepper, dice the onion, quarter the tomatillos, and seed and mince the 2 jalapeno peppers. Place the vegetables on a large platter and set aside. Shuck corn, remove the silk. Set aside.

Transfer the Poblano peppers to a large mixing bowl cover tightly with plastic wrap, steam for 15 minutes. Next, carefully unwrap the roasted garlic allowing it to cool along with the onion halves.

Take 1/2 the roasted garlic bulb, squeeze the bulb until the roasted garlic slides out from the skins. Dice the roasted garlic, transfer to the plate containing the diced green bell pepper and onion.

Moving forward, using your hands, peel the skin off the Poblano peppers. Cut the tops off then remove and discard the seeds. Into the food processor, fitted with the metal blade, add the roasted poblanos, the remaining half of roasted garlic cloves, lime juice, and both the roasted onion halves. Next, add 1 tablespoon of Kosher salt, 1 teaspoon of freshly ground black pepper, and 1/4 cup of chicken stock. Pulse until the mixture comes together in a thick consistency. Refer to the picture above. Transfer to a medium-size mixing bowl. Set aside.

This beautifully roasted poblano-garlic flavored purée that is going to bring this chili up to a level of perfection.

Heat the indoor grill pan over medium-high heat. Brush each one of the corn with Canola oil. Arrange the cobs on the grill pan turning them every 2 minutes or until they begin to char around 10 minutes. Transfer to a plate to cool. Using a bundt pan, remove the kernels. Set aside.

Adjust the oven temperature to 350-degrees F.
Directions For Braising The Pork Loin:
Start by adding the spices into a large mixing bowl for the pork loin. Add ground cumin, coriander, dried Chipotle powder, brown sugar, Kosher salt, garlic powder, and fresh ground black pepper. Add 3 tablespoons of olive oil, mix to form a paste. Cover the pork loin with the spice rub, transfer to a large plate. Set aside.

In the bottom of a large Dutch oven add the quartered onions, 3 cups of chicken broth, orange juice, 5 tied sprigs of cilantro, 2 bay leaves, and 1 whole jalapeno. Arrange the spice-rubbed pork loin on top. You want to make sure the liquid comes up the sides of the pork without covering the meat. If needed, adjust the liquid by adding water.

Over medium-high heat bring up to a boil, reduce the heat allowing the liquid in the pot to be at a simmer. Place the lid on, transfer to the oven, and cook for 5 hours.

Halfway into the cooking process flip the pork loin and continue cooking. After the pork has finished braising transfer the pot to the top of the stove. Carefully remove the pork loin to a cutting board. Discard the string. Cut the pork into bite-size chunks and transfer to a large mixing bowl. Set aside.

In another Dutch oven over medium heat add 3 tablespoons of olive oil. To the oil add 1 tablespoon of cumin seeds, 1 tablespoon of ground cumin, and 2 tablespoons of ground coriander, stir to combine. Stirring frequently, cook for 1 minute allowing the spices to *bloom or until you smell their aroma.

To the pot add the diced green bell peppers, onions, minced jalapenos, and roasted garlic, stir to coat with spice mixture. Cook for 3 to 5 minutes or until soft. Add the freshly grated Mexican chocolate, lime juice, and the Agave nectar stir to combine. Finish by adding the poblano purée, and tomatillos, again stir to combine.

Now it’s time for the liquid. Using a slotted spoon and scoop out the onions, bay leaves, and jalapeno. They ‘ve done their work. Reserve 1/2 cup of the braising liquid in a small bowl and set aside. I’ll explain in a minute. The rest of the liquid is going into the chili.

At this point add the corn, Cannelini beans, and Edamame (optional) to the pot.

To the pot containing the vegetables add the shredded pork and all the braising liquid. You want the liquid to come up to about 2 inches from the top. If needed, add a little chicken stock. Cook over medium heat for 45 minutes.

The liquid will reduce and the chili will thicken some but not enough. Here’s what I do. After the 45 minutes taste for seasoning. Add Kosher salt and pepper if needed. In the bowl containing the reserved braising liquid add the cornstarch, mix until smooth and paste-like.

Add the *slurry into the chili. Allow the chili to come back up to a bubble and cook for another 15 minutes.

The Homemade Chili Verde is ready.

The best part is the toppings. I chose to make some crunchy tortilla strips, cheddar, and Queso Fresco cheese, avocado slices, and lime wedges.

I’m wondering if you can #tastethelove that went into making this dish?

How can you change this chili into something a little different the next day? Dishes like this are always better the next day because the flavors marry together which causes magical things to happen. I spent a lot of time making this dish, so I thought I’d turn my chili into Chili Verde Pies. I bought 2 boxes of store-bought ready-made pie crusts. There are some great ones out there so don’t be afraid to take advantage whenever you can.

I took two of my pie dishes and placed 1 pie crust into the bottom of each pie plate. Then I brushed the bottom pie-crust dough with beaten egg whites. This helps to prevent that raw mushy-like bottom dough taste. The egg whites form a barrier between the filling and the crust. Cool right?

Using a slotted spoon, to separate as much of the liquid as possible, I filled both the pies with half the chili. Sprinkled shredded cheddar and the Queso Fresco on top of each pie. Placed the remaining two pie crusts on top of each pie, crimped the edges, brushed them with an egg wash, and cooked them according to the directions on the pie crust box. There you have it, Homemade Chili Verde Pie.

*Bloom:  The process of cooking spices in oil allowing them to release their essential oils.

*Slurry:  A thickening mixture that is made up of cold liquid with cornstarch. It’s used as a thickening agent.

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