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Let's Dish With Linda Lou

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

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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Mini Sweet Bell Peppers (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 unsalted butter
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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Arugula Salad With Herb Crusted Goat Cheese Medallions

 

Aruguala Salad Herb Goat Cheese Medallions and Seared Scallops

Herb Crusted Goat Cheese Medallions

A simple cool crisp arugula salad with sliced red onion, fresh lemon juice, and *e.v.o.o. is perfect by itself. Now, when you top the salad with my warm herb-crusted goat cheese medallions, that takes the salad to a whole new level. Really delicious and simple to make. Let me show how I make these little gems. This is my Arugula Salad With Herb Crusted Goat Cheese Medallions.

Steve brought home half a pound of fresh sea scallops. He asked me if I would pan sear a few of them for his salad. You know how it is, he just couldn’t wait to eat them. That’s why you see them in the picture.

Below are my new garlic chives!

Chives

Flat Leaf Italian Parsley

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Yields: 4 servings
Prep Time: 15 minutes
Inactive Prep Time: 30 minutes
Cook Time: approx. 10 minutes.
Total Time: 25 minutes
Yields: 4 servings
Equipment: 2 rimmed baking sheet pans, parchment paper, large mixing bowl, 4 porcelain salad bowl, 12-inch sauté pan

Ingredients For Arugula Salad:
2 4-ounce packages of arugula, pre-washed
1/2 red onion, thinly sliced into half-moons
3 lemons, juiced, 2 tablespoons per salad
4 tablespoons of *E.V.O.O, 2 tablespoons per salad
Kosher salt to taste
Freshly ground black pepper to taste

Ingredients For The Fried Goat Cheese Medallions:
2 11-ounce logs of goat cheese, sliced into 12 medallions 1/2-inch thick
3 large eggs, beaten
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
2 tablespoons of minced chives
2 tablespoons of Italian flat-leaf parsley, finely chopped
1 1/2 cups of Panko bread crumbs
2 tablespoons of unsalted butter
1 tablespoon of olive oil

Directions:
Start by dividing evenly, into four porcelain salad bowls, the arugula, and sliced red onions. Cover each bowl with plastic wrap and transfer to the refrigerator to stay cold until ready to serve.

The Breading:
Place the panko, chives, and Italian flat-leaf parsley into a large mixing bowl.  Mix the fresh and dried herbs evenly throughout the Panko bread crumbs.

For the egg mixture, add to a bowl, 3 eggs, Kosher salt, fresh ground black pepper, and garlic powder. Using a fork, beat the eggs and spices together. Remove the goat cheese logs from the frig and slice into 12 1/2-inch thick medallions.

Dip the medallions, a few at a time, flipping with a fork, into the seasoned egg mixture, toss to coat. Next, carefully using a fork to transfer them, two or three at a time, into the herbed Panko, using a fork to flip the medallions.

Place the breaded goat cheese onto a rimmed baking sheet pan lined with parchment paper. Once all of the medallions are breaded, place the baking sheet into the frig to chill and set for 30 minutes.

In a large sauté pan. until over medium heat melt butter and olive oil swishing around to coat the pan. Once melted, arrange the breaded goat cheese medallions in the pan, do not overcrowd. Spread them out giving each enough room to flip. You may need to do this in two batches. Cook the goat cheese medallions quickly on both sides until lightly browned on the outside not allowing the cheese to melt on the inside.

Note:  Cook just until lightly brown on both sides.

Note:  If cooking in two batches, add another tablespoon of butter and oil. Bring the melted oil and butter back up to temperature before adding in the second batch of breaded medallions.

To Serve:  Squeeze fresh lemon juice over each of the prepared salads. Sprinkle each salad with Kosher salt and fresh ground pepper to taste. Drizzle with the *E.V.O.O. and toss.  Top each with three goat cheese medallions. There you have it my Arugula Salad With Herb Crusted Goat Cheese Medallions.

Serve immediately.

*E.V.O.O. is extra virgin olive oil.

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Greek Pasta Salad With A Sun-dried Tomato Vinaigrette

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Ina Garten was the inspiration for this salad. She did an episode on making pasta three different ways. This Greek pasta salad caught my eye. I wanted to make it with a couple of changes. What’s really cool about this recipe is, in the time it takes to cook the pasta, you can have all the veggies chopped and the salad dressing made. This is my Greek Pasta Salad With A Sun-dried Tomato Vinaigrette.

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Flat Leaf Italian Parsley

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Greek Pasta Salad With A Sundried Tomato Vinaigrette

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Prep Time: 10 minutes
Cook Time: 10 to 12 minutes
Total Time: 22 minutes
Yields: 6 servings
Equipment: 6-quart saucepot, colander, large mixing bowl, large serving bowl, mini food processor

Ingredients:
2 hothouse or English cucumbers, diced into 1-inch chunks
1/2 a red onion, thinly sliced into half-moons then quartered
2 pints of grape tomatoes, halved
10 ounces of good Greek Feta, diced into 1-inch cubes
1 pound of fusilli pasta, cooked, rinsed until cold and drained
2 tablespoons of fresh mint leaves, chopped
2 tablespoons of Italian flat-leaf parsley, finely chopped
1 1/2 tablespoons of Kosher salt
1 teaspoon of freshly cracked black pepper

Ingredients For Sun-dried Tomato Dressing:
2 tablespoon of drained capers
2 garlic cloves
8 sun-dried tomatoes, drained (packed in oil)
1 tablespoon of Agave nectar
1 lemon, juiced
1/4 cup red wine vinegar
1/2 cup of *E.V.O.O.
1 teaspoon of Kosher salt
1/2 teaspoon of freshly ground black pepper
1 fresh sprig of mint for garnish

Directions For Dressing:
Add the sun drained sun-dried tomatoes, capers, and garlic into a food processor. Pulse until they are finely minced. Next, add in the red wine vinegar, lemon juice, Kosher salt, black pepper, and Agave nectar. Pulse the ingredients to combine. Through the feed tube of the food processor, while it’s turned on, drizzle in the *E.V.O.O until the dressing comes together.

Directions:
In a large bowl, place all the diced vegetables. To the vegetables, add in the well-drained, cooked pasta. Pour in half of the sun-dried tomato vinaigrette and stir through. This gives the hot pasta a chance to absorb those flavors. Finely, add in the cubed Feta, freshly chopped herbs, and remaining dressing. Gently toss the diced Feta (so to keeps its integrity) and herbs through until all the ingredients are well combined.

Serve the salad at room temperature or chill in the frig and serve cold. Garnish with a sprig of mint. This is my Greek Pasta Salad With A Sun-dried Tomato Vinaigrette.

*E.V.O.O. is extra virgin olive oil.

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