Zuppa Di Mussels

Good morning. We’re hurtling toward the end of the year now, a year that’s been like no other any of us has experienced, and I made Brent Zuppa di Mussels and shrimp, Stuffed Clams, and garlic bread for his Birthday Dinner.   And we got to thinking about how much better we hope 2021 will be for all of us and particularly for those who read my blog in search of a measure of hope and deliciousness against the torrent of dark news and difficult days.

Happy New Year to all.

2 tbsp. butter

1 onion, chopped

3 cloves garlic, minced

1 15-oz. can diced tomatoes

1 cup dry white wine

2 tbsp. freshly chopped parsley, plus more for garnish

kosher salt

Freshly ground black pepper

1/2. A package of frozen Mussels (when I can't find fresh i use walmarts Mussels they have 2 vacuum packs inside.  1 package is enough for 2 people.) Cook and drain.

12 peeled and deveined shrimp raw

Grilled bread, for serving

In a pot over medium-low heat, melt butter. Add onion and cook until fragrant and soft, 5 minutes, then add garlic and cook until fragrant, 1 minute more.Add diced tomatoes, wine, and parsley and stir until combined. Season with salt and pepper.Add shrimp cook till just pink  add cooked add drained mussels and simmer for a couple minutes. Your just warming the Mussels.  (Discard any shells that aren’t open.)Garnish with more parsley and serve with grilled bread.

Enjoy

Allison

P.S.

When your sautéing your onion, feel free to add some chorizo or Italian sausage for more flavor. 

Pepperoni Bread

I have been baking a lot of Bread since it's so cold here at the farm. So here is a very easy Pepperoni Bread you can make for a Appetizer. I would say this is enough for 6 people.

1 package refrigerated pizza dough i use the one in a can.

 sliced pepperoni

 sliced provolone cheese

3 tablespoons butter 1 teaspoon garlic powder

1 teaspoon Italian seasoning

Instructions

1. Preheat oven to 375 degrees F. and prepare a rimmed baking sheet by spraying it with cooking spray.or rub lightly with oil.

2. Remove the pizza dough from the canister and roll it out onto a lightly floured surface or parchment so that it measures into a rectangle.

3. Beginning at one of the longer ends, place the pepperoni in an overlapping layer down the length of the dough.

4. Tear a few of the provolone slices in half and place over the pepperoni.

 5. Pull the dough up from under the pepperoni and roll it over the cheese so that it sticks to the dough beyond the

pepperoni. 

6. Repeat adding the pepperoni and cheese and rolling until you have completely rolled the dough.

7. Place the roll seam side down onto the prepared rimmed baking sheet. You may have to curve it so that it fits.

 8.  melt the butter in the microwave for about 30 seconds. 

9. Mix in the garlic powder and Italian seasoning. 

10. Brush half of the mixture completely over the Pepperoni Bread.

11. Bake for 20 - 25 minutes or until lightly golden. 

12. Remove to a large cutting board  and brush with the remaining butter mixture and let  set for about 3 - 5 minutes before cutting to serve.

Serve with a side of spaghetti sauce for dipping.

Brent and I have enough left over for 2 more cocktail hours  🍸! Lol

😉 Enjoy!

Allison 

Allisonskitchen.blogspot.com 

The Best Thanksgiving Soup

At the end of the week I have been known to empty out the refrigerator and create soup. But this Thanksgiving soup is by far one of my best creations to date.

This is a no recipe "Recipe".

Here were my leftovers:😁

Turkey 

Stuffing

Mashed potatoes 

Macaroni and Cheese

Green Bean Casserole 

Gravy

All the drippings from the Roast Turkey

Cranberry sauce

I started by adding all ingredients to a soup pot EXCEPT STUFFING AND CRANBERRY SAUCE!

I had about 4 cups of turkey stock/drippings. 

Let this simmer for 2 hours with lid cracked.

Meanwhile I took my cornbread stuffing and put it on a sheet pan in the oven at 250° till it was nice and crunchy (poof! Croutons).

The farm smelled heavenly at this point i may say😇

I added a little heavy cream to the soup at the end.

Into bowls, topped with those crunchy Croutons and Cranberry sauce.

Enjoy!

Allison

Https://allisonskitchen.blogspot.com 

Moms Best Beef Stroganoff

It's said that this Russian beef stew was created by chefs working for the noble Stroganov family. The story probably isn't true (though it would be pretty messed up if you invented a dish only for the rich people you're working for to have their name associated with it), as some version of the dish was already in existence at this point. While this dish has a bit of a dated reputation, this will sate your next craving for some cold-weather comfort food. My mother and grandmother were both amazing cooks, some of my fondest memories are of helping in the kitchen when I was little. As most of you know myself and my husband both grew up in family restaurants, Beef Stroganoff is one of many home cooked meals we would make.  I remember my Mom and Bubba (grandmother) making the roux, browning the beef, and there was always fresh dill,

Well sometimes you want the comfort food of your childhood but don't have time for the long process, fast forward to 2020 and here is my version of Moms best beef stroganoff I think Mom and Bubba would be proud of the results 

Enjoy!

Allison 

Allisonskitchen.blogspot.com

Ingredients

11/2 lbs cubed cut into thin strips round steak

Seasoned salt such as Everglades Seasoning. To taste

all purpose flour

2 tablespoons olive oil

2 tablespoons butter

1 medium sliced onion

1 clove of garlic minced

Fresh dill

8 oz sliced fresh mushrooms or you can leave them whole if small

1 (10 3/4 oz) can beef broth

1(10 oz) can cream of mushroom soup

3 Tablespoons of Sherry. Or more if no one is watching,  lol

1 cup sour cream

cooked egg noodles add butter and a little chopped dill.

Season the steak strips with Seasoned salt Seasoning, then dust with flour. In a large skillet, quickly brown them on both sides in the olive oil and butter. Remove the steak from the pan.

Add the onion slices and mushrooms to the pan drippings. Sauté for a few minutes, until the onion is tender,  add minced garlic cook for another minute,  if you need to add more butter go right ahead.  you don't want to burn the garlic. Sprinkle with 1 teaspoon flour. Then stir.

Put the steak back into the pan with the onion and mushrooms. Add the cream of mushroom soup and beef broth. I like to mix both of these together in a bowl first so you don't have any glumps. (Is that a word?)Cook over low heat for about 30 minutes, covered. Add your Sherry,, stir,  Adjust seasoning to taste, adding salt and pepper, as needed.

Stir in the sour cream the last few minutes, right before you serve. Serve over cooked buttered noodles, sprinkle with fresh dill

ENJOY!

ALLISON 

PORK ROAST THE OLD-FASHION WAY (CAST IRON DUTCH OVEN) And into the Crock Pot

 I love to use my crock pot and my cast iron pots and when you combine the two Magic happens.

so here is my recipe for one of the best pork roast dinners you will ever have!

INGREDIENTS

• 4 -5

  lbs pork roast (butt, loin, etc.) I use Butt, or Shoulder
• 5

  garlic cloves, peeled
• 1

  small onion, thinly sliced
• 2

  cups water
• 1

  tablespoon Kitchen Bouquet if you don't have any on hand mix some beef bouillon into the 2 cups of water.
• 2

  teaspoons black pepper
• 1

  teaspoon salt
• 1

  tablespoon lard
• 2

  tablespoons cornstarch
• 1⁄2

  cup water

• Melt lard in cast iron dutch oven, or very heavy bottomed pot over medium high heat.
• Salt and pepper all sides of pork roast. be very generous this is a big chunk of meat!
• When lard just begins to give off smell of being hot, place roast in pot.
• DO NOT move it for a few minuets  or so, then rotate it to brown all sides.
• When all sides are nice and golden brown, transfer roast into your slow cooker and turn off the heat to your cast iron pan, but leave the pan on the burner
• Lay garlic cloves and onion slices into the cast iron pan  and stir to brown them a bit. Cast iron stays hot for a long time so no heat is needed for this step.
• Mix Kitchen Bouquet into the 2 cups of water (.or your beef bullion)
• Pour in the water mixture.
• Cover tightly and turn on your crock pot to Low
• Cook on Low for 8-10 hours So your going to want to start this EARLY in the morning.
• Half-way through cooking  time turn the roast over.
• Check the roast at 8 hours it should be fork tender if not let it go for 2 more hours on low or you can turn it up to high for the last hour or two.
• Remove roast from crock pot and cover to keep hot.
• Mix 2 Tablespoons cornstarch into 1/2 cup water.
• Using a whisk, stir the cornstarch mixture into the pot drippings, breaking up the garlic cloves as you mix.
• Bring to a boil, taste and season if needed with salt and/or pepper.
• NOTE: Pork roast made this way is ALWAYS tender.
• It makes wonderful hot pork sandwiches!
• The gravy is out of this world!
• Enjoy!
• Allison
• allisonskitchen.blogspot.com
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Copycat Carrabba's Olive Oil Dipping Sauce

Well I've been on a roll lately about creating my own Seasoning Blends, and who doesn't love Carrabba's olive oil Dipping sauce?   

We will just call this herb dip + bread + wine dinner and check this day off as done, yes? Yes.

Well maybe add a appetizer to that, but seriously I could make a meal on the Crusty bread dipped into a good olive oil dip, add a glass of Vino and dinner is done!

So give this a try and let me know what you think. 

2 cloves garlic, very very finely minced

1 tablespoon fresh oregano, very finely minced

1 tablespoon fresh rosemary, very finely minced

1 tablespoon fresh parsley, very finely minced

½ tablespoon fresh basil, very finely minced

1 teaspoon crushed red pepper flakes

½ teaspoon kosher salt

¼ teaspoon coarse ground black pepper

¼ cup olive oil for serving make sure it's a good quality olive oil, Carrabba's uses a Spanish olive oil which gives the dip a light lemony note.

Mix all ingredients in a small bowl except for the olive oil. 

Put about a Tablespoon of the mixture on a plate and pour the oil on top, Grab a crusty Italian bread a glass of wine and Mangia!

Enjoy!

Allison 

Allisonskitchen.blogspot.com

P.S. Yes you could use dried herbs but it wont be the same as Carrabba's 

Everything Bagel Seasoning Blend

Are you a Bagel fan? I am. Today I'm here to talk about what goes on the Bagel...

The seasoning blend of all times, Drum roll please...Everything Bagel Seasoning! 

I love making my own customized seasonings versus store bought blends. It saves me time, money, and I really appreciate knowing exactly what goes into my food! 

INGREDIENTS 

• 1 tablespoon sesame seeds white
• 1 tablespoon sesame seeds black
• 1 tablespoon onion dried, minced
• 1 tablespoon garlic dried, minced
• 2 tablespoons poppy seeds
• 1 tablespoon sea salt coarse

That's it mix all together and store in a glass jar.

 Everything Bagel Seasoning will go on so many more things than Bagels .

So spread the love!

Where to Use this Seasoning Blend

In the most traditional sense, add it on top of cream cheese on your favorite bagels.

• Top your homemade Boursin cheese 
• Add it to baked potatoes
• Top your popcorn 
• Add a little crunch to hard boiled or scrambled eggs ,or deviled eggs 
• Add it to chicken
• Sprinkle on top of vegetables 
• Sprinkle it on your avocado toast!
• It also makes a perfect topper guacamole 
• Pizza crust
• Make your own everything Bagel seasoning crackers, store bought crackers, spray with a little butter spray, top with Everything Bagel seasoning and bake 350 degrees 5 -10 min. Poof! Everything Bagel crackers.
• WHAT WOULD YOU PUT IT ON
• LET ME KNOW. 

Enjoy!

Allison 

Allisonskitchen.blogspot.com

Homemade Taco Seasoning

Why make your own Taco Seasoning you ask?  Yes I know you can buy the packets at the store for about a dollar, but hey things are tight for most of us at the moment and you probably already have all the ingredients in your pantry anyway.  And another good reason is you can adjust the amount of salt, or a spice you don't particularly care for.

The recipe provided makes roughly the equivalent of a single store-bought packet of taco seasoning

Use your homemade taco seasoning in:

• soups
• salad dressings
• dips
• as a rub for chicken, pork or beef
• on kebabs
• and of course, all sorts of zesty Mexican dishes!

• 2 teaspoons Chili Powder
• 1-1/2 teaspoon Ground Cumin
• 1/2 teaspoon Paprika
• 1/2 teaspoon Crushed Red Pepper
• 1/2 teaspoon Salt
• 1/4 teaspoon Garlic Powder
• 1/4 teaspoon Onion Powder
• 1/4 teaspoon Dried Oregano
• 1/4 teaspoon Black Pepper

Measure out all the ingredients in a small bowl. Mix well. Then taste and adjust the salt or spices as desired. Store in an airtight container until ready to use.

For a larger batch (the equivalent of about 6 packets), use:

1/4 cup chili powder
3 tablespoons ground cumin
1 tablespoon each paprika, crushed red pepper, and salt
1 1/2 teaspoons each garlic powder, onion powder, dried oregano, black pepper.

Enjoy!

Allison 

Allisonskitchen.blogspot.com

Whiskey Peppercorn Sauce

Our wedding Anniversary came and went this year with not much fanfare, Covid -19 lock down was still in place, so we cooked out a nice steak, made my Aunt Dorthy's  Cheesy Au Gratin potatoes and had our Whiskey Peppercorn Sauce to go with the steak, oh and a bottle of bubbly, cant forget that!
Unfortunately I didn't have all the ingredients but hey, we're all learning to adapt right?

So here is the original recipe and on the side What i used, it still turned out Amazing.

4 Tablespoons butter divided. ( I had that, LOL)

1 Tablespoon black peppercorns, crushed. ( well all I had was one of those throw away pepper grinders so I just kept grinding till I had 1 Tab.)

2 Large Shallots, peeled and chopped. (I had 2 small garlic cloves and 1 scallion).

1/4 Cup of Whiskey (Well duh I had that!)

1/3 Cup of heavy cream (I used 1/3 cup of half and half and 1 Tab of corn starch)

So melt 1/2 of your butter over med low heat, add peppercorns, add Shallots you don't want to brown anything just cook a few minutes till fragrant.

Now this is IMPORTANT Remove the pan from the heat then add your Whiskey, (you don't want to have to call the fire department).

Reduce the sauce a little, Then add your Heavy cream. cook on low for a few minutes till it starts to thicken up.  You can remove the sauce from the heat at this point and finish your Steak,
As you steak rests,  heat the sauce very low and add the last of the butter stirring till silky smooth,  keep warm till your ready to plate the Steaks.  If the sauce starts getting to thick add a smidgen of cream.
Enjoy!
Allison

Cast Iron Skillet- Roasted Lemon Chicken

Ina Garten aka the Barefoot Contessa one of my favorite Food Network shows,  It seems no matter what I have tried of hers it never fails, and this Lemon Chicken is another winner.

Since we are still on a #Saferathome order here in Florida 🌴I have been studying my Herbalist course and trying a lot of new recipes, but sometimes you just don't have all the ingredients you need so you just have to improvise 🤷‍♀️.

So I'm going to list Ina's ingredients and next to it I'll put my adjusted ingredients.

Let me just tell you this was Amazing,  the aroma coming from my oven nearly drove me crazy. I served this over rice and added a little extra sauce in a ramekin for dipping.  Yummy 🥰

I love using my Grandmother's Cast iron Skillet.

• 2 teaspoons fresh thyme leaves
• 1 teaspoon whole fennel seeds.(I did not have fennel seeds, so I substituted 1/2 teaspoon of cumin).
• And I added 1 teaspoon of Herbs de Provence because it contains fennel ♥️
• Kosher salt and freshly ground black pepper
• 1/3 cup good olive oil
• 1 lemon, halved and sliced ¼ inch thick
• 1 yellow onion, halved and sliced ¼ inch thick
• 2 large garlic cloves, thinly sliced(I used 4 well just because I love Garlic, lol thank goodness hubby does also)
• 1 (4-pound) chicken, backbone removed and butterflied.( Well I had legs and thighs).
• ½ cup dry white wine, such as Pinot Grigio(I had Sun Blush from Lakeridge Winery)🍷
• Juice of 1 lemon

Preheat the oven to 450 degrees.

Place the thyme, fennel seeds, 1 tablespoon salt, and 1 teaspoon pepper in a mini food processor and process until ground. (Or the herbs you have on hand).  Pour the olive oil into a small glass measuring cup, stir in the herb mixture, and set aside.

Distribute the lemon slices in a 12-inch cast-iron skillet and distribute the onion and garlic on top. Place the chicken, skin side down, on top of the onion and brush with about half the oil and herb mixture. Turn the chicken skin side up, pat it dry with paper towels 😉(very important!),😉 and brush it all over with the rest of the oil and herb mixture.

Roast the chicken for 30 minutes. Pour the wine into the pan 🙈(not on the chicken!) 🙈 Again VERY IMPORTANT!   And roast for another 10 to 15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees.

Remove the chicken from the oven, sprinkle it with the lemon juice, cover the skillet tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Cut the chicken into quarters or eighths, sprinkle with salt, and serve hot with the pan juices, cooked lemon, and onion.

The pan juices are amazing!  I had some leftover so tomorrow I'm going to roast some shrimp ( Another one of my favorite Ina Garten recipes) And have the leftover pan juices on the shrimp♥️

Enjoy!

Stay safe at home

Allison 🤗

How to Make and Use the Legendary Four Thieves Vinegar Blend

History and Folklore of the Four Thieves Vinegar Blend

As most of you know by now, I have been studying Herbs for some time now, on and off for years, since we have been staying in place now for over 3 weeks, due to the Covid-19 pandemic I have been getting more study time in.  So i Thought I would share one of my favorite recipes with you with most interesting folklore. And if your interested in learning more I put a link on the side bar for you to enjoy a Free Mini Course.  

 

In medieval times, four thieves were said to rob the homes of those suffering from illness and those who had died from the 17th-century plague, the Black Death. It is said that on moonless nights in Marseilles, France, the thieves would anoint their bodies in vinegar that had been infused with “protective” herbs now known to have antibacterial and antiviral properties. This herbal vinegar was thought to give the thieves an advantage against contracting the illness. Fleas were thought to be one especially sneaky carrier of the plague. In addition to its antimicrobial potential, the thieves’ aromatic cloak may have also acted as a natural flea repellent!
At first, the four thieves’ behavior wasn’t of much consequence, as folks assumed the plague would eventually take hold of them. However, the thieves’ resistance was strong, and their thievery continued. When they were finally apprehended, judges offered a less agonizing form of execution if they would be helpful by sharing their immunity secret. 
An alternative to this tale is that the four thieves had been caught for their acts of robbery and were then sentenced to bury the dead after the plague hit. In order to try and stave off catching the disease, they created this potent herbal vinegar in which they rubbed behind their ears, on their temples, and in their hands. 


Whichever myth is true, the recipe they revealed has been a well-known bit of folklore ever since, and today, I will share it with you! 


When making the Four Thieves Vinegar Blend, feel free to use fresh or dried herbs, depending on what you have on hand. The following recipe calls for dried herbs, as these help to extend the shelf life of the preparation. If using fresh herbs, simply double the amount that is called for in the recipe (1 teaspoon of dried herb equals 2 teaspoons of fresh herb) and know that since fresh herbs contain water, the shelf life of the Four Thieves Vinegar will be reduced, and the preparation will need to be used more quickly.

Four Thieves Vinegar Blend

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Get ready to make perhaps one of your most versatile, spicy herbal blends! This infused vinegar can be used internally, externally, as an ingredient, or even as a cleaning item. You may find you enjoy (or grow used to) taking a swig each morning or night to promote wellness, or keeping it on hand for days you feel you may have had contact with someone who is sick. If nothing else, you can use it just as you would almost any other vinegar!

Ingredients

2 cups (16 fl oz) organic apple cider vinegar
2 teaspoons dried sage (Salvia officinalis) leaves
2 teaspoons dried rosemary (Rosmarinus officinalis) leaves
2 teaspoons dried lavender (Lavandula officinalis) flowers
2 teaspoons dried juniper (Juniperus communis) berries
1 teaspoon black peppercorn (Piper nigrum) seed, crushed
1 teaspoon dried thyme (Thymus vulgaris) leaves
1 bulb fresh raw garlic (Allium sativum) cloves, chopped

Directions

• Fill a quart-sized canning jar with the herbs and top off with organic apple cider vinegar to 1-inch below the top of the jar. Stir the mixture with a clean spoon to remove any air bubbles and to ensure the herbs are thoroughly saturated with the vinegar.
• Seal the jar with a plastic lid, or place a piece of parchment paper between the jar and a metal lid to prevent the vinegar from corroding the metal and touching any coating on the lid.
• Let the mixture macerate for a month in a dark cupboard. Shake the jar daily to keep the herbs and vinegar mixed as this will ensure a better extraction.
• After a month, strain the vinegar using a sieve and layered cheesecloth. Reserve the liquid and compost the herbs.  Bottle the liquid in an amber-colored bottle to protect from light and label.

There are many ways to utilize the benefits of the Four Thieves vinegar blend! Use your Four Thieves blend wherever vinegar is called for in a recipe. If you are looking for a mocktail, add the blend to fizzy water and relax. Do you like to make your own salad dressings? If so, use your Four Thieves vinegar blend to make a delicious and flavorful vinaigrette base. If you feel a cold coming on, use this vinegar blend as a tincture or take it by the spoonful. It can also be a creative addition to the vinegar portion of a Fire Cider formula, or you could simply mix the vinegar with honey and enjoy as an easy oxymel. 
This Four Thieves vinegar blend can also be used externally as a household cleaner for any kitchen or bathroom surface. Because of its antimicrobial action (Serafin, Shah, & Yagnik, 2018), it discourages the overgrowth of certain types of microbes when it comes into contact with them, thus helping you to keep your home healthy during cold and flu season.   

Finally

Making a Four Thieves vinegar blend can be an easy, creative, and fun way to combat seasonal colds, flu, and infection. This all-purpose aromatic vinegar is just what you need to stay unplagued and healthy especially with a global pandemic going on.
God Bless
Enjoy!
Allison

Grandma's Ultimate Mac and Cheese

I have been making this decadent,  creamy macaroni and cheese for as long as I can remember. One year to save time I bought Stouffers. While I love Stouffers frozen foods, I've never lived that down and some of my family think that is what they have been eating for years. Lol  So to save face I am giving the rest of my family the recipe. 

I hope your happy ! Brent,Jason,Timothy, Nicole, Amelia and Camila♥️

 

3 Cups uncooked elbow macaroni 

1 package 16oz Velveeta cubed

2 Cups shredded Mexican cheese blend

2 Cups shredded White Cheddar cheese OR Sharp cheddar ( I use Sharp usually)

1 and 3/4 Cups whole milk

1 Can (12oz ) evaporated milk. NOT CONDENSED!

3/4 Cup of butter melted

3 large eggs lightly beaten 

Grease you crock pot with butter.

Cook macaroni in salted boiling water till Al dente.about 7-10 min. DRAIN.

( Don't cook to long you want it a little firm because it's still going to cook in the crockpot. )

After you drain the macaroni add it to the crockpot,  put cheese in,

Mix your eggs, milk, evaporated milk, and butter in a bowl till combined. 

Now pour that into the crockpot and stir till combined. 

Cook covered for 2 to 2-1/2 hours on LOW

stirring once halfway through cooking time. At the half way point you can add a little more milk if not creamy enough, but usually it's perfect.

Enjoy!

Allison

Mom

Grandma

Grammy♥️🥰

Beet Pickled eggs

Beet pickled eggs  • 1can of  beets sliced 1 cup beet juice, I just use the whole can• 1 cup cider or white vinegar whatever you have on hand.• 1/2 onion, sliced • 3/4
Cup granulated sugar • 2 garlic cloves smashed and cut in half • 1 bay leaf • 6 hard cooked eggs, peeled.
Put peeled eggs into a clean glass jar.
Bring all other ingredients to a boil, till sugar melts.
Let cool slightly then pour into eggs, cover and refrigerate.  Will keep for months, but ours never last that long.  The longer they sit the more flavor they develop,  but we've eaten them the next day , sometimes you just can't wait lol
Enjoy!
Allison

Polish Potato Dumplings (Kopytka) Recipe

Polish Potato Dumplings (Kopytka) made with mashed potatoes, flour and egg. These dumplings are perfect served with garlic, onion, mushrooms and bacon.

Or just some melted butter and sauteed onion.  Or like I made today sauteed with butter and added to a big pot of sauteed cabbage,onions,garlic, and apple. Which becomes my version of Haluski(Fried cabbage and noodles).

The ultimate comfort food 

Kopytka are popular in the southern part of Poland. They are made with mashed potatoes, egg and flour. 

They are cooked in salted water, I add chicken  broth. when they float they are done. and can be served right away or sauteed in pan for a crispy exterior. 

• 2 cups mashed potatoes cold
• 1 large egg
• 1 cup all purpose flour 

Place mashed potatoes in a mixing bowl. They should be cold, so this is a great way to use up leftover potatoes.

Add egg and flour and mix until the dough comes together. 

In a large saucepan or pot, boil water and add 1 teaspoon of salt. I add chicken base to my water, that's why it's yellow!

Now make your dumplings by taking a teaspoon full of dough and sliding it off into your chicken stock

Add about 8 dumplings at a time to the boiling stock and cook until they start to float to the top. This does not take long.

And poof little magical potato pillows of awesomeness. 

Remove and place on a plate. Repeat with remaining dumplings. There were more, but I had to sample a few, lol

You can serve the dumplings right away as a side dish. Or do as I did and saute with butter and add to cabbage. 

Enjoy!

Allison