Let's Dish With Linda Lou

Where You Taste The Love

Rotisserie Chicken

2016-04-03 16.54.29

2016-04-03-16-26-07

2014-06-04-15-37-15

2014-06-04-15-46-22

Ciabatta

2017-12-23-08-49-05

2017-12-23-08-53-58

Homemade Croutons (3)

Homemade Croutons (1)

Homemade Croutons

2016-04-03 16.39.39

2016-04-03-16-54-29

Rotisserie Chicken is a staple in my house. The meals you can pull together, in a pinch, are endless. I’m thinking of a cool crisp salad with warm tender chicken on top, YUM! I find it’s a great way to clean out your frig.

In my refrigerator, I’m seeing some seedless green grapes, strawberries, half a red onion, and one of those bags of mixed greens. This is going to work out just perfectly. Whenever I’m at the grocery store, I always make sure to bring home a pint of those sweet grape tomatoes. I think I’m obsessed with those babies.

Well, I need a huge bowl so everyone can join the party. First, the greens, next to the fruit and tomatoes. Wait!, I need something crunchy. I walk to the pantry and what do you know, walnuts, perfect!  A quick chop and right into the bowl with those. Now I’m thinking about cheese, back to the frig to grab some goat cheese. That soft, creamy, tangy, goodness crumbled all over the top will make this extra special. Now, for the Rotisserie chicken.  I’m adding some warm shredded chicken to the top of the salad. I believe I have a zip-lock baggie of my Homemade Croutons, somewhere,..found them!

A quick and simple lemon vinaigrette dressing to drizzle over the top, a glass of sweet tea and the TV remote. I’d say, this is the perfect ending to a busy day.

Homemade Ciabatta Croutons

Homemade Vinaigrette Recipes- Lemon, Balsamic, And Cilantro Lime

 

Leave a comment »

Arugula And Barley Salad

2016-01-04 15.46.37

This salad is simple, satisfying, and delicious. Warm or at room temperature, and if needed, travels really well. Great as a side dish or as an entrée. This is my Arugula And Barley Salad.

2016-07-03 14.30.55

2014-01-09-09-58-50

Arugula

Red Bell Pepper

Olive Oil

2016-01-04-15-46-37

 

 

 

Prep Time: 5 minutes
Cook time: 40 to 45 minutes
Yields: 4 servings
Equipment: 1 (3-quart) saucepot, mesh sieve

Ingredients:
1 cup of pearled barley
1/4 cup of red bell pepper, finely diced
1/2 cup of edamame, shelled
1 cup of baby arugula
1 tablespoon olive oil
3 cups of vegetable stock (optional chicken stock)
1/2 teaspoon Kosher salt
1/4 teaspoon of freshly ground black pepper

Directions:
In a large saucepot over medium-high heat, bring the vegetable stock up to a boil. Add the olive oil, Kosher salt, and fresh ground black pepper. Next, add the pearled barley and finely diced red pepper. Stir and reduce the heat to low. Stirring occasionally, simmer the barley for 40 to 45 minutes or until the grains are tender but still chewy. If there is any cooking liquid left, pour the barley through a mesh sieve to drain any excess liquid. Pour the cooked barley into a large bowl. Add the baby arugula and edamame, toss to combine. The warm barley will wilt the arugula. While salad is still warm, season to taste if needed. 

Serve my Arugula And Barley Salad warm or at room temperature.

Leave a comment »

%d bloggers like this: