Whenever I say to my husband, “I want to go out for Italian food” he says, “I don’t like Italian.” Well, last night I fed him Italian. He didn’t know it and he loved it. This is my version of a recipe for Cioppino Seafood Pot that is a fish stew that originated in San Francisco, California. It is an Italian-American dish, and is related to regional fish soups and stews of Italian cuisine. There are many recipes using a variety of seafood and various degrees of tomato base. You can add other fish such as cod, lobster, bay scallops, etc. Make it how you enjoy it and serve with a crusty loaf of artisan bread.
You all saw Aunt Nettie in her later years when I shared her recipe for Orange Slice Nut Cookies. This recipe is a holiday favorite of old for Home Made Mince Meat. I can’t say that I like mince meat but many people did and still do. My Aunt Nettie in this picture was when she was finishing teaching school and getting ready to begin to teach young children. Such a beautiful young woman. She was raised in Oklahoma during the depression and saw her family go from owning a mining store to being sharecropper on a cotton farm. Times were tough back then but the stories were vast. I hope you enjoy learning about her and seeing her recipes.
Turkey stuffing for those of us who used to hate stuffing. I started making this dressing many years ago and it’s always been a hit. Can be prepared the day before and then baked with Turkey the next day. For a vegetarian version use Knorrs vegetable cubes prepared in water to replace chicken broth.
- RICE MIXTURE:
- 1 cup unsalted butter
- 1/2 cup mild onions ; chopped into small pieces
- 1/2 cup celery ; chopped into small pieces
- 1 cup Basamati rice
- 1 1/2 cup chicken broth
- 1 pinch saffron ; optional
- 1 teaspoon ground sea salt ; or to taste
- 1/2 teaspoon Cavendars Greek Spice ; or substitute poultry seasoning
- BREAD MIXTURE:
- 1 pound bread stuffing ; cubes/seasoned
- 1/2 cup mushrooms ; canned/drained & chopped into small pieces
- 2 smal granny smith apples ; chopped into 1/4″ pieces
- 1/2 cup pecans ; chopped, can substitute slivered almonds
- 2 cups chicken broth ; substitute Knorrs Vegetable cubes in water for Vegetarian
1. In a very large skillet, saute onions and celery in butter over low heat. Add rice and continue to saute for 2-3 minutes until onions and celery are slightly tender. Add chicken broth, salt, and Cavendars Spice. Bring to a boil. Cover pan tightly, lower the heat to maintain in a slow boil and continue to cook 15 minutes (rice will not be fully cooked). Rice will be soft and of a thick soup consistency.
2. Remove rice mixture from heat and mix in bread croutons, canned mushrooms, apples and pecans. If your pan is not large enough then combine rice and bread mixture in a mixing bowl large enough to handle all the ingredients.
3. With a large spoon, mix bread and rice together along with other ingredients until well blended. I like my stuffing to be of a slightly dry texture prior to adding to the bird. After combining all the ingredients, I then slowly add more chicken broth and continue to turn the stuffing until I reach my desired consistency which is loose and slightly moist. If you like your stuffing more on the dry side, then leave the texture loose and slightly moist. If you like your stuffing soft and thoroughly moist, like bread pudding, then continue to add broth until the bread and rice begin to pack together into a slightly tight and soft consistency.
(If prepared the day before: place 1/2 of dressing in a one-gallon bag and the remaining in a baking dish. Refrigerate until the following day.)
4. Fill the cavity of a medium sized turkey or large roasting chicken with lightly packed dressing and allow to overfill a little. Fill the breast pocket if the turkey with more dressing as well and make sure to tuck and secure the skin with a metal or wooden skewer. When you begin to brown the bird, cover the dressing with foil so that it will not burn, but is brown and slightly crunchy on top. Bake according to Turkey Recipe instructions.
5. Place any remaining stuffing in a covered clay baking crock. Cover and refrigerate baking dish until the final hour before dinner then bake in 350 oven for 1 hour.
6. Remove the cover from the baking crock for the last 15 minutes of cooking so that it can crisp a little on the top.
7. Serve hot in baking dish.
I will have some cherry tomatoes soon thanks to AeroGarden. They are doing much better than the strawberries. Only have two strawberry plants left… wahhhh…I think I may have killed them. But the tomatoes area thriving. Thanks, Dad, for your inspiration. I loved that you always brought me tomatoes when you came to visit me. I can still see in my mind how you would go into your garden and check your corn, tomatoes and sweet peas. You never thought you could grow sweet peas and that was because your young trouble makers were eating them right off the vine. I still love eating sweet peas to this day and remember fondly of you when I do. But, today and forever your tomatoes will be my favorite!
I’m on a soup kick because my husband will not eat soup unless its clam chowder or French Onion soup. At lunch is my chance to try something different. I’m still using up that leftover turkey but didn’t want to make exactly the same soup.
Today I grilled up the vegetables on the indoor grill. You could grill outdoors or sear in a hot skillet. Cast iron would work nicely, or maybe sear in a wok.
Put about 3 cups turkey broth and as much turkey (substitute chicken) as you desire into a medium size saucepan. Salt and pepper to taste. Heat over medium heat.
Cook your vegetables on the grill.
one small baby red sweet pepper
one small potato; peel then quarter
one-fourth onion; separate out the sections so they lay curve side down on the grill
one section of carrot about 5 inches long and 1/2 inch wide so that it stays on the grill
Cook until they get sear marks and begin to get tender. Cut potato into bite-size pieces and add to the broth. Remove the top of the pepper and seeds. Dice the onion and pepper and add to the soup. Lastly cut the carrot on a diagonal about 1/8 inch thick and add to broth too.
The soup will cook for 20-30 minutes until the potatoes are completely tender. As the potatoes cook they will absorb broth so make sure to watch and add more broth as necessary. Mine cooked down so that it was a thickened broth. Add as much broth as you desire.
I thought I had enough soup that I wouldn’t be able to eat it all, but NO and ate every last drop. Though I did share a few bits with my Yorkie, Gismo. She enjoyed the soup too.
I’m still on my healthy eating path to reaching several goals; better food menu for healthy eating, losing weight (a few more pounds) and exercising to have more muscle tone. There it is. The reason for coming up with this variety of Turkey Soup. It’s the first time I’ve made it and didn’t use a recipe. It was invented by thinking of other dishes I’ve made and how to adapt them without rice or noodles.
This soup is an Asian version of Turkey Soup. Normally I would add a ton of noodles and thicken with flour. This time, I started with Turkey Stock that was from the roast turkey breast leftovers earlier this week. For a single serving: start with 1 tablespoon olive oil in a small pan and bring to medium heat. Add chopped onion, slivered carrot, zucchini slices and chopped baby bell peppers. Sauté until tender. Add potsticker sauce (hoisin sauce) and cornstarch sprinkled to thicken. This could be used as a sauce over meat, but I used it to create a soup base. Add turkey stock to fill the pan to as much soup as your desire. Continue to add cornstarch until desired thickness. Add chunks of cut up turkey and simmer until thickened and the cornstarch is cooked. Season with salt and pepper to taste. Pour into serving bowl and enjoy. Or, if in a hurry, just eat from the pan. 😀
Tonight for dinner I’m grilling a simple skin on the bone-in chicken breast. I like leaving the skin on and bone in so that the chicken is really moist. We’re at our Ironworks cabin so we almost always grill. The spice I use is Boswell’s Blends – Fowl-n-Feather Seasoning. I bought it at one of those home shows in Phoenix AZ and use it all the time. The ingredients in case you want to try something similar are:
other spices (the secret ingredients)
dehydrated red bell pepper
Rub the spices into the chicken breast & spray with olive oil, butter oil or coconut oil.
The breast was still partly frozen so I started with a 350 grill and put it in a cooler area to thaw out. Then as it came up from the frozen state the grill was upped to 375.
I’m cooking it fairly slow as we’re enjoying happy hour on the patio. Nothing spectacular…. just a Blue Moon with an orange slice for me and a Malibu rum and Diet Coke for Gus.
When the chicken is done we’ll enjoy it with a good sized green salad with lots of goodies. Internal temperature should be 365 for chicken breast.
It’s done so were hungry and ready to eat.
This is my first post in a long long time.