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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

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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.

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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 screams 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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Sirloin Tips With Mushroom Gravy

Sirloin Tips With Mushroom Gravy (1)

Sirloin Tips With Mushroom Gravy (2)

This dish is one of our favorites. I can’t tell you how many times I’m asked to make my Sirloin Tips With Mushroom Gravy. The meat is so tender, the mushroom and onions pair perfectly with that deep brown gravy that swims over the egg noodles. This recipe is really easy to make.

I prefer to use a large sautèpan to brown and caramelize the meat because of its large surface area. I like to do this in two batches so as not to overcrowd the meat during the browning process before transferring the meat to the braising pot.

Olive Oil

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Rosemary

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Fresh Rosemary (1)

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thyme (2)

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Flat Leaf Italian Parsley

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Prep Time: 15 minutes
Cook Time: 1 hour 25 minutes
Total Time: 1 hour 40 minutes
Yields: 6 servings
Equipment: Heavy bottom braising pot with lid,  12-inch sauté pan, large pot,  large mixing bowl, 1 (6-quart) pot, whisk, small bowl

Ingredients:
1 pinch of granulated sugar
1/4 cup red wine, divided
1 1/2 pounds of top sirloin steak, cut into 1 1/2-inch bite-size pieces
5 tablespoons unsalted butter, 2 tbsp for mushrooms, 3 tbsp for egg noodles
2 tablespoons Kosher salt
2 teaspoons freshly ground black pepper
1/4 cup of olive oil plus 1 tablespoon for the mushrooms
2 large garlic cloves, minced
1/2 teaspoon of fresh rosemary, minced
3 fresh sprigs of thyme (if the stems are woody, strip off the leaves, if the stems are still green and tender, no need to remove them)
1/4 cup of Cabernet Sauvignon
2 cups beef stock, unsalted, reserve 1 cup of chilled beef stock for a *slurry
1/4 cup soy sauce, low sodium
3 dashes Worcestershire sauce
1-10 1/2-ounce can of beef consommé
2 pints of Cremini mushrooms, sliced
1 pint of Shitake mushrooms, stems removed and sliced
2 onions, large dice
1 package of NO Yolks broad noodles
1 heaping tablespoon of cornstarch
2 tablespoons of flat-leaf Italian parsley, finely chopped to garnish egg noodles, (optional)

Directions For Browning Sirloin:
Cut the steak into 1 1/2 inch bite-size pieces, transfer to a large mixing bowl. Add 1/4 cup of olive oil, 1 tablespoon of Kosher salt, and 1 teaspoon fresh ground black pepper. Toss to coat.

In a preheated sautèpan over medium heat add half the steak cubes to the sautè pan, do not overcrowd. Allow them to brown, 3 to 4 minutes, then flip the sirloin tips to brown on the other side, again 3 to 4 minutes. Transfer them to the braising pot. Repeat this process for the second batch.

Using the same sauté pan, used to brown the steak, turn the heat up to medium-high. Add the olive oil and butter. Once the butter melts add the diced onions, mushrooms, fresh rosemary, and thyme, continue cooking for another 5 to 7 minutes. Next, add the garlic, stir to combine, cook for another 2 minutes.

Pour in the wine, using a wooden spoon, to *deglaze by scraping the bits off the bottom of the pan. Add 1 tablespoon of Kosher salt and 1 teaspoon of fresh ground black pepper, continue cooking until the wine reduces by half another 2 to 3 minutes, transfer the mushroom and onion mixture to the braising pot.

Pour 1 cup of beef stock into a small bowl or container. Transfer to the refrigerator to chill until the time comes to make the *slurry.

Preheat oven to 350-degrees F.
Still over medium-high heat, add the remaining unsalted beef stock, beef consommé, soy sauce, and Worcestershire sauce to the pot. Bring up to a simmer, turn the heat off, cover and transfer to the oven to cook for 1 hour, or until meat is tender.

To the reserved 1 cup of chilled unsalted beef stock add 1 heaping tablespoon of cornstarch. Whisk both together until it forms a smooth paste.

Remove the pot from the oven. Remove the lid and turn the heat to medium. Add the *slurry slowly, stirring occasionally, cook until the sauce thickens, 3 to 5 minutes. Turn the heat to off, cover to keep hot.

In the meantime, cook the egg noodles according to package directions. In a large bowl add the remaining butter and chopped parsley. Drain noodles really well, then add to the bowl, toss to combine.

To serve. place buttered parsley egg noodles into a serving bowl, ladle the Sirloin Tips With Mushroom Gravy over top. Serve hot.

*deglaze: To dilute meat sediments on the bottom of a pan in order to make a gravy or sauce. Typically done with wine.

*Slurry: For each cup of liquid you want to thicken, start with 1 tablespoon of cornstarch in a bowl or measuring cup. Add an equal amount of cold liquid and whisk until smooth paste forms.

 

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Chicken And Dumplings With Vegetables

 

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What’s the definition of comfort food?, Chicken And Dumplings With Vegetables. It’s so comforting you’ll get warm fuzzies inside!

I do have to honest here, I didn’t make my own dumplings or this dish, I took some help from my local grocery store. I mean, making your own from scratch is probably best and can make all the difference in the world except if you’re like where the value of your time, store-bought dumplings are a quick alternative, and a great time saver.

One ingredient that’s a staple in my frig is chicken fat. Steve loves to grill chicken thighs and doesn’t use the skin, he gives those to me. I render the skin down and collect all the drippings for recipes such as Matzo ball soup and this dish. Chicken fat can add extra flavor to your dish. I’ll show you how I incorporate it.

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Flat Leaf Italian Parsley

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thyme (2)

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Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 35 minutes
Yields: 4 servings
Equipment: 4-quart saucepot with a tight-fitting glass lid, 6-quart stockpot

Ingredients:
1 tablespoon olive oil plus 2 tablespoons chicken fat (or 3 tablespoons of olive oil)
1 yellow diced yellow onion
3 diced carrots
3 ribs diced celery
2 cloves of minced garlic
3 boneless skinless chicken breasts, poached and shredded
pinch of dried rosemary (crush up in your hand)
1-1/2 tsp. Kosher salt
1 tsp. freshly cracked black pepper
2 bay leaves
1 teaspoon of poultry seasoning
1 10.5-ounce can cream of chicken soup
1/2 package of Mary B’s Open Kettle Dumplings (12 ounces, break strips in half- freeze unused dumplings)
1 package frozen peas – optional
6 cups of chicken stock, unsalted
4 tablespoons of corn starch
4 tablespoons of water
1/4 cup of finely chopped, fresh flat-leaf Italian parsley

Tip: While chicken is poaching, prep all the vegetables for this dish.

Directions For Poaching Chicken:
To start, place 3 boneless-skinless chicken breasts, in a single layer, 3 sprigs of fresh thyme, and a sprinkling of Kosher salt and freshly cracked black pepper, into a large pot. Cover the chicken with either water or (I’m using) unsalted chicken broth. If the 1 quart of broth does not cover the chicken completely, add water so that it will cover the chicken by at least 1-inch.

Bring the chicken to a boil on medium-high heat. You’ll see some white scummy foam collecting on the surface as the liquid starts to boil.  Since I’m not using the poaching liquid for this recipe, there is no need to skim this off, it’s fine to leave it.

As soon as the liquid comes to a boil, reduce the heat to medium-low, cover the pot, and let the chicken simmer. The chicken will typically finish cooking between 25 to 30 minutes depending on the thickness of the meat and whether it has a bone. The chicken breasts are done when they are opaque through the middle and an instant-read thermometer put into the thickest part of the chicken reads 165-degrees F.

Remove the chicken from the poaching liquid, transfer the cutting board, and begin shredding them using two forks, transfer to a bowl.

Directions For Frozen Dumplings:
Gently separate the dumplings right before adding them to the broth.

Directions For The Chicken And Dumplings:
In a small dice, dice the onions, carrots, and celery. Finely mince the garlic. In a large soup pot, heat olive oil, and chicken fat over medium heat. Add in all the vegetables, poultry seasoning, bay leaves, and a pinch of dried rosemary. Season with Kosher salt and fresh ground black pepper. Cook until the onions until they are soft and translucent, about 5 minutes.

Add cream of chicken soup to the pot and stir. Next, add the chicken broth (making sure to add enough broth to where it comes up to over the halfway mark in the soup pot), and give another good stir. Turn the heat to medium-high and wait until it returns to a boil. Once boiling, drop in the dumplings one by one. Let them boil in the soup, (45 minutes according to the package), stirring occasionally until they are all tender. Next, carefully fish out the two bay leaves.

Return cooked shredded chicken to the pot and gently stir through.

To Thicken Broth:
In a small bowl combine 4 tablespoons of corn starch with 4 tablespoons of water.
Add to the boiling broth, a little at a time, stirring to reach desired consistency. This is my Chicken And Dumplings With Vegetables.

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