Let's Dish With Linda Lou

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

EPCOT Food And Wine Festival 2018

EPCOT Food And Wine Festival 2018

It’s that time of year again, EPCOT’s International  Food And Wine Festival 2018. Each year my daughter Melissa tries to come home for this event. She’s definitely a Disney girl and always shares her experience with family and friends.

Straight outta EPCOT’S International Food And Wine Festival 2018.

EPCOT Food And Wine Festival 2018 (41)

EPCOT Food And Wine Festival 2018 (3)

Her good friend Nicole Smith Ramsland and mom Pam Smith are a huge part of the EPCOT Food And Wine Festival experience with their P.S. Flavor Spice Blend Collection. They both hold food demonstrations at the Festival Center.

EPCOT Food And Wine Festival 2018 (2)EPCOT Food And Wine Festival 2018 (24).jpg

EPCOT Food And Wine Festival 2018 (2)


Below is a picture of the Loaded Vegan Nachos from Greece. This dish is filled with vegan sausage, vegan tzatziki, vegan feta, onions, and cucumbers

For more information about the EPCOT International Food And Wine Festival google EPCOT International Food And Wine Festival for more details.

Here’s a peek into Melissa’s visit to Toy Story Land at Disney’s Hollywood Studios.

Disney's Hollywood Studios Toy Story Land (1)

Disney's Hollywood Studios Toy Story Land (2)

Toy Story Land (1)

Next on to Disney’s the Animal Kingdom and Pandora.


Pandora the world of Avatar in Animal Kingdon, at the Satu’li Canteen restaurant, this dish is a build-a-bowl filled roast beef, veggies, and potatoes.



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Roasted Spiced Chickpeas

Roasted Spiced Chickpeas.jpg

Spiced Roasted Chickpeas.jpg

Easy to make Spiced Roasted Chickpeas are a great alternative to croutons on soup,  delicious for salad toppers, or even a healthy snack travels. If you’re serving appetizers, a bowl of Spiced Roasted Chickpeas will be a hit at any party.

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These spice blends above are part of the P.S. Flavor- Spice Blends collection by Pam Smith. An amazing chef and friend with her own spice blend products. There are so many spiced blends in her collection that would work perfectly for this recipe. One of my favorite blends is called Chili-Lime Spice, I use that on grilled chicken, roasted asparagus, and so much more.

You could also mix your own combination of spices together like I’ve done for this recipe.

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Spiced Roasted Chickpeas

Roasted Spiced Chickpeas

Prep Time: 5 minutes
Equipment: strainer, paper towels, measuring spoons, 2 rimmed baking sheet pans
Cook Time: 30 minutes
Total Time: 35 minutes

5-15 ounce cans of chickpeas, rinsed, drained, and dried really well
4 tablespoons of olive oil, divided
3 teaspoons Kosher salt, 1 teaspoon reserved for the spice mixture
1 teaspoon cracked black pepper
2 teaspoons of chili powder
2 teaspoons ground cumin

Heat oven to 400 degrees F. Place rack in the middle of the oven.
Open the cans of chickpeas. Pour them into a strainer and rinse really well under running water. Next, pat the chickpeas super dry with paper towels. They should look matte and feel dry to the touch. If you’re able, let them air-dry for a few minutes. Remove any loose chickpea skins that come off while drying, but otherwise don’t worry about them.

Divide and spread the chickpeas evenly and in one layer between two rimmed baking sheets. Mix the chili powder, cumin, Kosher salt, and cracked black pepper in a large bowl. Drizzle olive oil (about 2 tablespoons per sheet pan) over the chickpeas. Divide and sprinkle 2 teaspoons of Kosher salt over the chickpeas.

Roast the chickpeas for 30 minutes, shaking the pans every 10 minutes. A few chickpeas may pop, that’s okay. The chickpeas are done when they are golden and slightly darkened, dry and crispy on the outside, yet, soft and chewy on the inside. Transfer the hot chickpeas to the spice mixture bowl and toss until all the chickpeas are well coated.

Note: You don’t want to add the spices to chickpeas before cooking. The spices may burn and turn bitter.

Serve while the chickpeas are still warm and crispy. Let them cool completely before storing them in an air-tight container.

Recipe notes:
1). You can use them as a snack,  salad toppers, or on top of soup in place of croutons.

2). P.S. Flavor Spice blends by Pam Smith has a variety of spice- blend choices that will enhance the flavor of any your recipes.

3). Experiment mixing different spices and herbs


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Togarashi Spiced Edamame

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I love salty snacks, like potato chips. I love, love, love, them. But I have to say, once I tasted Togarashi Spiced Edamame I was hooked. Let me give you some background.

Togarashi is a Japanese spice blend that my daughter and I experienced when we were at the EPCOT Food And Wine Festival a few years back. When it comes to Melissa and dining, she always picks Japanese cuisine. As an appetizer, they served warm Edamame in the shell sprinkled with this outrageous spice. I couldn’t stop eating them, I mean I really couldn’t stop. Melissa told me it was Togarashi. Well, the second I got home I Googled it.

Togarashi is the Japanese word for chilies. It”s a condiment generally made up of 7 ingredients, that brings out the clean and simple flavors of Japanese food. I won’t bother getting into all 7 of them, because the blend has items that are somewhat unusual to find, and really, why bother. It’s just easier to order Togarashi online.

Now this spice blend is a staple in my house. A sprinkle of Togarashi and a pinch of Kosher salt over Edamame has to help me to overcome my obsession with potato chips. Now Edamame comes shelled in the frozen section of the grocery store.  Serve Edamame warm or at room temperature just don’t forget the Togarashi.

My new favorite spice #togarashi, #tastethelove.

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