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. 

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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HONEY, MANDRIN ORANGE AND MANGO GLAZED HAM

This Ham is very easy and makes a beautiful presentation! It does take some of your time because you have to baste it every 15 minutes while it bakes, but trust me it is well worth it!

The ingredients are very simple
Ham ( I used a 7 pound)
Honey ( about 1/3 cup)
2 T of Dijon Mustard
1- 11oz can of Mandarin Orange in light syrup
1/2 a cup of Wellsley Farms Caribbean Mango sauce ( This can be found at BJ's) or if you can't find this and mango sauce or orange marmalade will work nice.
ONE (1) DROP of CLOVE OIL ( I AM SERIOUS ABOUT THIS 1 DROP) or 1/4 teaspoon of ground clove.

Now line a roasting pan with foil ( trust me again on this one folks, I've learned from experience)
Place your Ham cut side down on the foil,
Now take a sharp knife and score your ham in a diamond pattern mix the honey,mustard and mango sauce and pour over the ham using a pastry brush get it all over. It will look like this.
Now pour the juice from the oranges over the ham. and save the orange segments for later.

Now bake in a pre heated 325 degree oven for about 2 hours. If you have a smaller Ham use the 15 min per lb. rule.
Now this is where you just cant set it and forget it YOU MUST baste the ham with the drippings every 15 min. The last 15 min add the orange segments. and now it will look like this

Now comes the real hard part, you must let it rest for another 15 min before you slice it!

Enjoy!

Allison

MY WORLD FAMOUS SPAGHETTI SAUCE

Well at least famous in my little world, Ha Ha. My 8 year old grandson had to call me on the phone and tell me that he ate 2 plates!!  Everyone I make this for just loves it so give it a try the next time you make spaghetti.
                                                         

1 lb. Italian sausage casings removed (mild or hot)
1-lb. ground beef
1- med onion chopped
4-garlic cloves minced
1-28oz can diced tomatoes
2-6oz cans tomato paste
2-15oz cans tomato sauce
2-cups of water, I rinse out all the cans to get every drop of goodness.
3-t basil
2-t parsley
2-T brown sugar
1-t salt
1/2-t red pepper flakes
1/4 cup good red wine( if you wouldn't drink it don't cook with it)
1-lb thin spaghetti ( we like Angel Hair)
parmesan cheese

In large, heavy stockpot, brown Italian sausage, and Ground beef breaking up as you stir.

2 Add onions and continue to cook, stirring occasionally until onions are softened.

3 Add garlic, tomatoes, tomato paste, tomato sauce and water.

4 Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.

5 Stir well and barely bring to a boil.

6 Stir in red wine.

7 Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn. I cook mine on low and slow for at least 4 hours.

 

 8 Cook spaghetti according to package directions
 9 Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.

I have made this in the crock pot also and just let it go on low all day. Heaven!

This is my base sauce, I sometimes add zucchini, mushrooms, whatever you want

Now just sit back and have a glass of wine and listen to all the complements.

Enjoy.
Allison





















                               

                          
                                                                                                                            

 

CARAMELIZED FRENCH ONION DIP

One of my family members gave me this recipe, and I don't know if it's better to have warm when its just done or after a few days of sitting. I love it both ways, after it's been in the fridge(if it makes it there) let it warm up a bit before you eat it, This dip is addicting you will love it and it's worth the time to really cook the onions.

4 tablespoons (1/2 stick) salted butter

1 medium sweet onion, cut into 1/2-inch-thick rings

Fine sea salt and freshly ground black pepper

1 teaspoon honey

3 cloves garlic, chopped

1/4 cup dry vermouth or dry white wine

3/4 cup sour cream

1/4 cup (2 ounces) cream cheese, at room temperature

1 tablespoon finely chopped fresh chives, plus more for garnish

Dash of cayenne pepper

 

 

 

 

 

 

 

Add the butter to a larger heavy skillet.

Heat the skillet over medium-high heat. Add the onions, 3/4 teaspoon salt and 1/4 teaspoon pepper. Fry the onions, flipping them now and then, until they're dark on the edges, even black and crispy in spots, about 10 minutes. Add the honey and garlic and cook for 1 more minute. Add the vermouth, bring to a simmer and cook until the liquid thickens, about 3 minutes. Remove from the heat and let cool.
Put the sour cream and cream cheese in a mixing bowl and mix with a rubber spatula until smooth. Finely chop the fried onions on a cutting board and add them, along with their pan juices, to the cream cheese mixture. Stir in the chives. Add the cayenne and season with salt.
Transfer to a small bowl and garnish with more chives. (This can be made ahead of time and refrigerated.)

ENJOY!
Allison

LEFTOVER MASHED POTATO PANCAKE RECIPE

I hope everyone had a wonderful holiday and I wish everyone a very Happy New Year!  Today I want to share a very simple recipe with you for using up leftover mashed potatoes, I remember my grandmother and my mom making these for breakfast they go great with eggs! But my husband likes them for dinner as well.  There is no exact science for this recipe, because you never know how much potatoes you have left over but here is the basics and just adjust from it.

1 bowl of leftover cold mashed potatoes (lets say about 2-3 cups)
salt and pepper to taste
1 egg well beaten (maybe 2 if you have more potatoes)
1-2 T of flour (again maybe more but be careful if you add to much flour you will have something of a fried potato biscuit !! instead of a creamy fluffy potato cake)

Mix all ingredients in a bowl and shape into a patty with your hands don't worry if the mixture is a little loose but you don't want it falling all apart ( this is when you should add a little more flour)

Now fry in butter or bacon fat nice and slow till browned on both sides don't try to flip to soon or they will fall apart. Well I have a great picture to show you, but i can't seem to upload it right now.  so I will try to add it later.
Enjoy!

Allison

BEST BAKED BEANS EVER!!!

Do you think you can't improve on your best baked bean recipe? Well think again my friends. We have been making this bean recipe for years and it is a HIT at any gathering. Your family will Love this. This can be a meal by itself with a nice crusty bread, or a fantastic side dish. Super duper easy, just put every thing in the crock pot and let er go.

Oh by the way I could not find a butter bean at the grocery store to save my soul. So just improvise if you have to I used northern beans instead.

HERE IS WHAT YOU NEED
1/2 lb ground beef and 1/2 cup chopped onion browned and drained
1/3 cup brown sugar
1/3 cup white sugar
1/4 cup BBQ sauce
  2 Tbsp. mustard
1 tsp. black pepper
1/2 tsp. salt
1/2 tsp. chili powder
1 16oz can kidney beans, drained
1 16oz can pork and beans, drained
1 16oz can butter beans, drained
Save sum of the juice from the beans in a small cup for later
Mix and but into the crock pot on low for about 2-3 hours till hot and bubbly. or if your in a real hurry mix and bake for 1 hour at 350 degrees
Use some of the liquid from the beans to add during cooking if you would like it a little more soupy. but don't add it right away till they cook for a while and you see the consistency. that's it they are done.
Enjoy!
Allison

EASY FRENCH BREAD

We are getting a lot of rain down here today, so I thought it would be a good day to post a blog about my easy French Bread. This recipe is for a 2 LB loaf and it comes out perfect every time.
I make this in my bread machine then bake it in the oven. You have to try this one its fantastic!

Ingredients:
1 1/2 cups water, at about 105 degrees
4 cups flour ( bread flour)
1 1/2 tsp salt I like kosher
2 1/2 tsp dry yeast

Directions:
Add the ingredients in the order your bread maker needs
For mine it's water first
Then I add 1/2 of the flour and the salt then the rest of the flour then the yeast on top
Set your machine for the Dough cycle.

When your dough is done take it out and cut dough in 1/2 on a floured board roll each 1/2 into a long rope.  Place on a greased baking sheet that has a little corn meal on it and cut small slits about 4 just through top to the bread.
Brush with ice water then cover with a tea towel and let rise for 1 hour then brush with egg wash and I like to sprinkle a little kosher salt on top of my bread before I bake it. If you want a softer crust brush with cream instead of egg wash.
Bake at 350 degrees for about 25-35 min.
Enjoy!
Allison

PERNIL-PUERTO RICAN and CUBAN STYLE PORK BUTT/SHOULDER

I remember when I bought my first house in the Fl Keys it was a tiny little thing, and had a 6 foot tall fence all around it.
  One Sunday I was working out in my yard and The most amazing aroma was coming from my Cuban neighbors next door, well most of the day I enjoyed that smell till finally I could not take it any more, I went next door and asked them what that amazing smell was.  They laughed and asked me to come in and I was introduced to Pernil and black beans and rice,

That was a long time ago, and I still think of my wonderful Cuban neighbors and the many recipes they shared with me. This one involves a lot of garlic, so if you don't love garlic maybe you should just move on to another blog. I used to squeeze my own sour oranges and make my own marinade but Goya makes a wonderful Mojo that saves me lots of time.

Oh did I mention this takes at least 2 days to marinate? You can do it for just 3 hours but its soooo much better if you take the extra time.

Here is what you will need:

1 Bone-In Pork Shoulder (5-10 Pounds depending on how many you want to feed) plus you will want extra for some yummy Cuban sandwiches

5-8 Cloves garlic, sliced

Adobo by Goya (or a mixture of garlic power, onion powder, cumin, black pepper, salt and oregano)

2 Bottles of Goya Mojo Marinade (or 2 Oranges and 1 Lime OR 1 Cup OJ and 2 Limes)

olive oil

Okay 2 days before your going to cook your Pernil but in a large bowl skin side up side up.
Rub all over with olive oil. Then sprinkle very generously with the Goya Adobo and I mean be generous, this is one huge hunk of meat your seasoning.

Now slice up your garlic and with a sharp knife cut slits and stuff with a slice of garlic all over the pork.

Now pour your Mojo all over (Use the whole bottle, don't be shy!) cover and put in the fridge for at least 2 days turning once in a while so the mojo goes through the entire Pernil.

THE BIG DAY!!

This is going to take 8 or 9 hours of cook time so be prepared!!

Put your Pernil in a roaster fat side up sprinkle with a little more adobo pour in more mojo and add a little chicken broth so you have about 2 inches of liquid in your roaster. Make sure you always have some liquid in the bottom of your roaster or you will have a real mess to clean up!!

Heat your oven to 475 degrees. When the oven is hot but your pork in and cook uncovered for 1 hour.

When the hour is over turn your oven down to 275 degrees and tent your pork with a little foil, cook like this for 8-9 hours. For the last hour remove the foil tent and allow the skin to crisp up.

 This will only get it so crisp so if you want to make Chicharron once your pork is done remove the skin and cut up and fry till crisp. ( This is wonderful to snack on try it)
I have been making this every Christmas and Easter.

 YOU CAN'T OVERCOOK THE PERNIL IF YOU COOK IT THIS WAY.

You will know when this is done it will just fall apart when you put a fork into it.
I told my friend Hector that I was making Pernil and he said What? You are gringa you can't do that!!!  Ha Ha little does he know.
ENJOY!
Allison

TO DIE FOR CROCK POT ROAST BEEF

Well with a name like this I had to try this recipe. This is so simple and very good make sure you have enough time for it to cook, because you have to cook it on low. and it takes 7-10 hours.  Put this on early in the morning and by dinner time your house smells wonderful.  This makes its own juice that you can thicken with a little corn starch, and serve with mashed pot and a side salad. Give this a try, it sounds a little odd but it is great.
1- 4 to 5 lb beef roast (any kind)
1 - pack brown gravy mix (dry)
1 - pack Italian salad dressing mix (dry)
1 - pack ranch dressing mix (dry)
Mix all seasoning together,rub all over roast, then just put the rest of the mix in the crock pot
pour 1/2 cup water, (That's all just 1/2 cup) down the side of the roast.
Cook on LOW for 7 to 10 hours depending on how big your roast is.  The roast is done when its fork tender.
That's It  This couldn't be easier,
Enjoy.

GRANDMA'S HOMEMADE EGG NOODLES

Homemade egg noodles are the ultimate comfort food, very easy to make and also inexpensive. I remember helping my grandmother and my mom make these delicious noodles. Today I put all the ingredients into my bread machine and let it do all the work. Add a little more flour if the dough is still to wet.

2 1/2 cups AP flour ( plus a little more to work with)
1 pinch of salt
2 eggs beaten
1/2 cup of milk
1 T butter (soft)
Chicken stock for cooking
Stir flour & salt, add egg, milk,and butter
mix together to form dough if dough is to wet add a little more flour
Knead for 5 min. Let rest in a bowl covered with a towel for 10 min.
put some flour on your work surface and roll out then slice ( I use a pizza cutter) let air dry for a least an hour.
Then cook in Chicken or Beef stock or even well salted water. they will puff and float when they are done. after about 5 min of cooking try one. If you use stock it will give the noodles additional flavor, but today I just drained mine and mixed them with butter, fresh thyme, celery salt, and S&P Yum Yum
Enjoy!

SMITH'S HOT DOGS AND GREEK SAUCE FROM ERIE,PA

Well by now you all know that I love hot dogs.  I thought I would tell you about Smith's hot dogs made in Erie,PA.  These are one of the best hot dogs around, when we go to visit family we make sure we bring back plenty of hot dogs and Ox Roast (not really ox) for the delicious taste of the county fair. More on the Ox Roast sandwich later, right now we're talking Hot Dogs!!

These hot dogs are flavorful, made of the finest quality beef and pork, and are topped off with a "snap" with each bite. Smith Provision Co., Inc. is a manufacturer of premium quality wieners, sausages, deli meats, bacon and award winning hams located in Erie, Pennsylvania where it is owned and operated by the Weber family. If you would like to try your own Smiths hot dog visit the website http://www.smithhotdogs.com/ These nice folks will be happy to ship some to you.  Erie also has Greek sauce, this is kind of like a coney sauce but this is much better in my opinion and has a little kick to it.  Here is my family recipe for Greek sauce that my dad would sell in one of his bars he used to own in Erie.  I hope you enjoy it as much as we did.

Alex's Greek Sauce from Erie,PA                                   

1 pound hamburger
2 chopped onions OR 1/2 tsp onion salt and 1/2 tsp onion powder
1/2 tsp oregano
1/2 tsp chili powder
1/2 tsp sweet basil
1/2 tsp cayenne pepper
1/2 tsp garlic salt
1/2 tsp cumin powder
1/2 tsp black pepper
1/2 tsp salt
1 small can tomato sauce
3/4 cup water
Put everything into a crock pot ( DO NOT BROWN BEEF FIRST) cook all day on low or 1/2 day on high. Enjoy on your hot dog!!

Enjoy!
Allison
http://allisonskitchen.blogspot.com

PERFECT PEACH CAKE

Wow is it Hot down here! It's been in the 90's and we need rain.
  The snowbirds have gone north for the summer so it's pretty quiet where I live.
 Our friend and neighbor Jeanie left the end of May but before she left she made this wonderful peach cake that she shared with us.
 My husband enjoyed it so much he asked for more! I told him you can't ask for more when someone brings you something and he said" watch me" Ha! Ha! He LOVED this cake.
 Jeanie was a real trooper and brought him the rest of the cake and also brought me the recipe (Thank You Jeanie)  So here is the recipe for this Perfect Peach Cake I hope you all enjoy it as much as we did ( even though I didn't get much of it )

PERFECT PEACH CAKE:
2/3 cup butter or margarine,softened
1-1/2 cups packed brown sugar
2 eggs
1 tsp. pure vanilla extract
2 Cups flour
1 tsp. baking soda
1/8 tsp. salt
1 cup buttermilk
4  medium peaches,peeled and chopped, or 3 cups frozen unsweetened peach slices, thawed and chopped.
1/4 cup sugar
1 tsp. cinnamon
Preheat oven to 350. Grease and flour a 9x13 pan and set aside.  In a large mixing bowl,beat the butter and brown sugar until light and fluffy.  Beat in the eggs and vanilla extract.  in a medium bowl, stir together the flour,baking soda and salt.  Gradually add to the creamed mixture alternating with the buttermilk, beating until smooth after each addition.  Stir in the peaches by hand .  Pour the batter into the pan.  In a small bowl combine the sugar and cinnamon.  Sprinkle over the batter.  Bake at 350 for about 40-45 minutes or until a toothpick inserted near the center comes out clean. serve warm with ice cream.
Enjoy!
Allison
http://allisonskitchen.blogspot.com