Let's Dish With Linda Lou

Where You Taste The Love

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 my Home-style Potatoes 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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Olive Oil

Red Potatoes

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Mini Sweet Bell Peppers (2)

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Red Onion

Diced Red Onion (2)

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Flat Leaf Italian Parsley

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Homestyle Fried Potatoes

 

 

 

Prep Time: 20 minutes
Cook Time: 30 to 35 minutes
Yields: 4 servings
Equipment: 12-inch sautépan, chef’s knife

Ingredients:
1 tablespoon olive oil
5 tablespoons of butter, unsalted
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 large sauté pan, preheated on medium heat, add olive oil and diced red onions. 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 it through.

Reduce the heat down to medium-low, add the remaining butter, 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 over medium-low heat for another 20 to 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.
These are my Homestyle Fried Potatoes.

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Slow Roasted Roma Tomatoes

Slow Roasted Roma Tomatoes

Roasting intensifies the flavor of any vegetable. Tomatoes are no exception. My Slow Roasted Roma Tomatoes will taste like candy as their natural sweetness bursts through, I promise. Low and slow is key.

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Olive Oil

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fresh basil

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Slow Roasted Roma Tomatoes

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yields: 4 to 6 servings
Equipment: 1 rimmed baking sheet pan, chef’s knife, large mixing bowl

Ingredients:
8 to 10 Roma tomatoes, halved and seeded
2 tablespoons of olive oil
1 tablespoon of granulated sugar
2 tablespoons of Kosher salt
1 teaspoon of fresh ground black pepper
2 heaping tablespoons of garlic, finely minced
1/4 cup of fresh basil leaves, chopped *chiffonade-style

Directions:
Preheat oven to 325-degrees F.

Start by slicing all the Roma tomatoes in half. Next, using a spoon, scoop out the seeds. Transfer the tomatoes into a large mixing bowl. Add Kosher salt, granulated sugar, fresh ground black pepper, and minced garlic, toss to combine.

Arrange the tomatoes onto a rimmed baking sheet pan in a single layer.

Set the pan on the center rack of the preheated oven and cook for 45 minutes. Transfer the Slow Roasted Roma Tomatoes to a large serving platter. Shower all the tomatoes with the *chiffonade-style chopped basil.

Serve room temperature.

*Chiffonade-style: is a slicing technique in which leafy green vegetables such as spinach, sorrel, or Swiss chard, or flat-leaved herbs like basil, ar cut into long thin strips.

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Fusilli With Smoked Turkey Sausage

 

Smoked Turkey Sausage Over Pesto Fusilli

I do not like whole wheat pasta, but it’s really much better for you. I’m trying to incorporate wheat pasta into our diet. I mean, when you grow up eating what you’re familiar with change is hard. Well, I’ve been experimenting with it and found that if I mix in some basil pesto, I like it so much more.

Steve’s turned me on to smoked turkey sausage and I just love it. It has great flavor and is leaner meat which translates to healthier for you. So anyway I’ve come up with a recipe that is definitely a “roller coaster for your taste buds”.

I’m taking a lot of help from the grocery store with ingredients that are ready-to-use for this dish.

This is my Fusilli With Smoked Turkey Sausage.

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grape tomatoes

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Onions and Peppers

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Olive Oil

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Colander-Style Spoon

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Flat Leaf Italian Parsley

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Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yields: 4 servings
Equipment: large rondeau pan (deep-sided frying/braising pan), 4 medium-size bowls, large plate, 6-quart saucepot, colander spoon (colander)

Ingredients:
1 (14-ounce) package of Jenny-O Kielbasa hardwood smoked sausage (fully cooked), diced on the bias
1 (8-ounce) package of Birds Eye frozen Steamfresh asparagus spears, thawed, cut into 2-inch pieces on the bias
2 tablespoons of olive oil
1 red onion, small dice
1 teaspoon of red pepper flakes
1 yellow bell pepper, 2-inch dice
2 heaping cups of (1 to 2 medium-size butternut squash) , peeled seeded and cut into a 2-inch dice
2 cloves of garlic, minced
1 tablespoon of Kosher salt
1 teaspoon of freshly  ground black pepper
1 pint of San Marzano grape tomatoes, halved (substitute grape tomatoes)
2 cups of chicken stock, unsalted
1 (7-ounce) container of store-bought fresh basil pesto
1 pound of whole wheat Fusilli pasta
2 tablespoons of Italian flat-leaf parsley, fine chopped for garnish

Directions:
In a large preheated rondeau (deep-sided frying/braising pan) over medium heat add olive oil and red pepper flakes. Next, add the diced red onion, stirring frequently, cook until soft and translucent 2 to 3 minutes.

Add the diced yellow bell peppers, stirring occasionally, cook until the peppers become tender another 2 to 3 minutes. Next, add the diced butternut squash Kosher salt, fresh ground black pepper, and minced garlic. Stirring frequently, cook for 5 to 7 minutes. Add the chicken stock, bring up to a bubble, simmer for 7 to 10 minutes or until squash is just fork tender.

Next, add the sliced smoked sausage, continue to cook over medium heat, frequently stirring, allowing the sliced sausage to heat through, another 5 to 7 minutes. Add the halved grape tomatoes and asparagus tips. stir to combine. Reduce the heat to low.

In the meantime, in a large pot of salted boiling water drop the pasta. Stirring occasionally, cook until al dente, 8 to 10 minutes. Transfer to a large mixing bowl, add the pesto to the hot pasta stir to combine.

Tip: Reserve 1 cup of the starchy pasta cooking liquid. If needed add a tablespoon at a time to thin out the pesto until it reaches the consistency of your choosing.

To serve, add two good ladles full of the Fusilli  with basil pesto into a porcelain serving bowl. Ladle the smoked sausage mixture over the top. Garnish with Italian flat-leaf parsley. Serve hot. There you have it, Fusilli With Smoked Turkey Sausage.

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