Advertisements

Let's Dish With Linda Lou

Taste The Love

My Hanging Organic Herb Garden And Summertime Flowers

Hanging Herb Garden

My hanging herb garden is thriving! My Hanging Herb Garden And Summertime Flowers are on the move.

Tarragon

Tarragon above I use in so many of my chicken and seafood dishes.

English Lavender

The Lavender above smells so good. I like adding the blooms to sugar. Lavender sugar makes a great gift.

Chive Flowers

2020-05-02 08.52.49

The Chives are blossoming.

Flat Leaf Italian Parsley

Italian Flat-Leaf Parsley is used in most of my dishes because of its great flavor.

Thyme

Above is my fresh Thyme. The lemony flavor is perfect for chicken.

Sweet Basil (2)

Sweet Basil with its lemony minty flavor goes with just about everything. I’d say, it’s the one herb I use the most.

Oregano

Above is my Oregano, a super-strong herb so you don’t need much. Great in Tex-Mex dishes.

Oregano

More Oregano! This is the Greek variety.

Rosemary

My Rosemary is definitely outgrowing this pot!

Sage

Sage is one of those herbs that reminds me of the holidays. A peppery-rosemary flavor that’s super earthy.

Mint

Above is my fresh Mint. Great for desserts, salads and so much more. Below are pictures of flowers from around my house.

Lavender

Lavender can be used in so many ways. I love making Lavender sugar.

2019-04-02 15.41.11

My bright red Gerberas are part of the daisy family.

2019-07-08 08.39.21

2019-03-12 17.49.42

Perennials are great because they’re ever-changing with each season.

Hibiscus

Hibiscus

Hibiscus bushes are perfect anywhere in your garden.

2019-03-12 17.48.33

One a year the Dragon Lilies bloom. Their vibrant orange color screams summertime is coming!

Rain Lillies

Rain Lilies are so beautiful. They seem to pop up everywhere in my garden.

2019-06-10 07.24.20

Sunflowers

Sunflowers are the meaning of summertime.

2019-06-10 07.24.31

2019-06-20 06.59.50

Periwinkles look great in large pots.

2019-06-20 07.00.05

Hydrangeas are my favorite flower, NO question!

Hass Avocado Tree

My Hass Avocado tree is just finding its way. I’m talking 10 years before I’ll see any fruit.

Birdhouse

The Cardinals love their birdfeeder.

2019-06-20 07.00.39

My side garden has a variety of flowers and plants like my baby Fig Trees. Can you see them?

2019-06-23 17.44.22

2019-06-20 07.00.55

Advertisements
3 Comments »

My Comfortable Place

My Comfortable Place (2)

This area outside my house I call My Comfortable Place.

Spring Flowers

Potting Table (1)

Potting Table (2)

Potting Table

Spathiphyllum

While sitting in my rocking chair, I had a thought. I decided to challenge myself to use each one of my herbs to make really easy and delicious dishes.

Rosemary

My Rosemary is out back in a different garden. Rosemary, is a much hardier herb and grows to be quite large. Planting the Rosemary in the ground only made sense.

Sweet Basil (2)

Sweet Basil.

Sage

Sage.

Oregano

Oregano.

English Lavender

Lavender.

Mint

Mint.

2020-05-02 08.52.49

Chives.

Chives

Garlic Chives.

Sage.JPG

Sage.

Flat Leaf Italian Parsley

Italian Flat-leaf Parsley.

Starting soon, I’ll be profiling each of these herbs and incorporate them into a main or side dish. Fresh herbs bring so much flavor and to any recipe. They give the dish a gourmet touch. Well, I better get started on my first dish! Happy Cooking!

1 Comment »

Slow Cooker White Chicken Chili

white-chicken-chili

photo-jan-19-4-33-13-pm

During the colder months here in Florida, I love making one-pot meals like soups and stews. Chili is definitely one of our favorites. I’ve played around with some recipes and found I like this one the best. It’s easy to make and doesn’t require a lot of prep. The best part is… everything’s done in the slow cooker! This is my Slow Cooker White Chicken Chili.

photo-jun-08-10-11-36-am

photo-jan-19-5-58-31-am-1

2020-04-17 14.25.14

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

photo-jan-19-7-39-05-am

photo-jan-19-6-52-55-am

photo-jan-19-7-03-35-am

Crock Pot

photo-jan-19-7-07-37-am

photo-jan-19-7-08-38-am

photo-jan-19-7-23-54-am

photo-jan-19-7-41-44-am

2015-12-18-10-39-11

photo-jan-19-2-39-55-pm

photo-jan-19-2-43-18-pm

photo-jan-19-2-46-45-pm

photo-jan-19-2-44-49-pm

Photo Jun 26, 4 18 07 PM

photo-jan-19-2-46-45-pm

photo-jan-19-2-52-10-pm

photo-jan-19-2-54-26-pm-1

photo-jan-19-3-01-02-pm

Cilantro

Limes

photo-jan-19-2-48-14-pm.jpg

Avocado

photo-jan-19-4-33-13-pm

photo-jan-19-4-33-21-pm

 

 

 

Prep Time: 15 minutes
Inactive Prep Time: soaking beans overnight
Total  Time:  6 hrs 45 minutes
Yields: 4 to 6 servings
Equipment: 7-quart Crockpot, chef’s knife, large mixing bowl, 1 (2-cup) measuring cup

Ingredients:
4 boneless skinless chicken breasts
1 1/2 tablespoons of dried oregano
1 1/2 tablespoons ground cumin
1 tablespoon of ground coriander
1 teaspoon of paprika
1/2 teaspoon of red pepper flakes
1/2 teaspoon of white pepper
1 tablespoon of Kosher salt
1 pound of dried Great Northern beans, soaked and rinsed
2 ribs of celery, diced and cut into half-moons, include chopped leafy tops
3 cloves of garlic, minced
2 (4-ounce) cans of  Hatch green chilies, chopped
1 large onion, diced
1 green bell pepper, seeded and diced
1 quart of chicken stock, unsalted
1 cup of whole milk
1/4 cup Masa
1 (15-ounce) package of frozen corn
2 limes, 1 juiced, 1 cut into wedges for serving
1 cup of Monterey Jack cheese, freshly grated, 1/2 cup reserved for serving
2 avocados, sliced for garnish
Cilantro for garnish
corn tortilla chips for serving

Directions:
The night before, pour 1 pound of dried Great Northern beans into a large mixing bowl. Cover the beans, by 3 inches, with water, cover, and place on the counter. The next day, drain and rinse the beans to remove any excess starch.

Place the chicken breasts in the bottom of the slow cooker. In a bowl, mix the cumin, coriander, oregano, paprika, red pepper flakes, white pepper, and Kosher salt. Sprinkle the spices over the chicken. Add the beans, celery, garlic, canned chilies, onions, and diced bell pepper.

Pour in the chicken broth, put the lid on and cook on low until the beans are cooked through, about 6 hrs.

Mix the milk with the Masa in a small bowl then add to the slow cooker. Add the frozen corn, straight from the freezer, and continue to cook until the sauce has thickened, about 30 minutes.

Remove the chicken to a board and shred using two forks. Return to the slow cooker, then add the lime juice, sprinkle in the Monterey Jack cheese and stir to melt.

To serve: Ladle the chili into a porcelain serving bowl, garnish with extra cheese, cilantro, avocado slices, and a lime wedge. Place a few tortilla chips in or on the side for garnish. This is my Slow Cooker White Chicken Chili. Serve hot.

Leave a comment »

%d bloggers like this: