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