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Let's Dish With Linda Lou

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

Summer Time Flowers And My Hanging Herb Garden

Hanging Herb Garden

My hanging herb garden is thriving! Summer Time Flowers And My Hanging Herb Garden 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

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.

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.

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My bright red Gerberas are part of the daisy family.

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

Hibiscus

Hibiscus

Hibiscus bushes are perfect anywhere in your garden.

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

Rain Lillies

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

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Sunflowers

Sunflowers are the meaning of summertime.

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Periwinkles look great in large pots.

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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.

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

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My Comfortable Place

My Comfortable Place (2)

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 plant 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)

Sage

Oregano

English Lavender

Mint

Chives

Sage.JPG

Flat Leaf Italian 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!

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Slow Cooker White Chicken Chili

white-chicken-chili

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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 for this dish and found this to be the one I like 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!

The night before, pour 1 pound of dried Great Northern beans into a large 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.

Total Time: 6-6 1/2 hrs 15 mins
Inactive Prep Time: Soaking beans overnight
Prep Time:15 min
Total Cook Time:  6hrs 45 minutes
Yields: 4-6 servings

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, soaked and rinsed, dried Great Northern beans
2 stalks of celery chopped and cut into half moons
3 cloves of minced garlic
2 cans of chopped green chilies
1 large diced sweet onion
1 died green bell pepper
1 quart of chicken broth
1 cup of whole milk
1/4 cup Masa
1 package of frozen sweet corn
1 lime juiced and 1 lime cut into  wedges for serving
1 cup of grated Monterey Jack cheese, 1/2 reserved for serving
2 avocados, slice for garish
chopped fresh cilantro for serving
corn tortillaschips for serving

Directions:
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, the vegetables are soft and the flavors are combined, about 6-61/2 hrs.

Mix the milk with the Masa in a small bowl then add to the slow cooker. Add the frozen corn right, 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 bowl and garnish with extra cheese, cilantro, avocado slices, and a lime wedge. Place a few tortilla chips in or on the side for garnish.

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