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.

Cioppino
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Rating: 5
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Servings Prep Time
2-3 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
2-3 people 15 minutes
Cook Time
30 minutes
Cioppino
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Votes: 1
Rating: 5
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Print Recipe
Servings Prep Time
2-3 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
2-3 people 15 minutes
Cook Time
30 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Over medium low heat melt butter in a 6 quart stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft.
  2. Add tomatoes, chicken bone stock, bay leaf, basil, thyme, oregano, water and wine. Cover and let simmer 15 minutes.
  3. Stir in the crab sections, shrimp, scallops, and clams. Bring to a slow boil. Lower heat, cover and simmer 5 to 7 minutes until clams open.
  4. Serve in shallow bowl with crusty artisan bread and a glass of the white wine.
Recipe Notes

Cioppino 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.

I found this beautifully written recipe in one of my Aunt Nettie’s Old cookbooks, Meta Given’s Modern Encyclopedia of Cooking. The copyrights were 1947-1952. The recipe was penned by my aunt who lived to be 99 1/2 years old before she passed. Such a wonderful woman. She taught grade school most of her adult life which may account for her lovely penmanship. She was born on July 1, 1916 so as you imagine she saw many things change during her life. The picture of her was when she was probably in her late 80’s. I’ll be sharing many more of the recipes that she saved.

Aunt Nettie Gathering Clippings from Yard
Orange Slice Nut Cookies from Aunt Nettie

Blueberry Muffins Like Mimi's Cafe

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Votes: 3
Rating: 3.67
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My husband loves the Blueberry Muffins from Mimi's Cafe. I've tried many times to make something similar. These are close. I just needed them to puff up a bit more but the taste was delicious.
Servings Prep Time
6 Muffins 30 Minutes
Cook Time Passive Time
35 Minutes 15 Minutes to Cool

Servings Prep Time
6 Muffins 30 Minutes
Cook Time Passive Time
35 Minutes 15 Minutes to Cool

Blueberry Muffins Like Mimi's Cafe

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Votes: 3
Rating: 3.67
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My husband loves the Blueberry Muffins from Mimi's Cafe. I've tried many times to make something similar. These are close. I just needed them to puff up a bit more but the taste was delicious.
Servings Prep Time
6 Muffins 30 Minutes
Cook Time Passive Time
35 Minutes 15 Minutes to Cool

Servings Prep Time
6 Muffins 30 Minutes
Cook Time Passive Time
35 Minutes 15 Minutes to Cool

Ingredients


Servings: Muffins

Units:

Instructions
  1. Preheat oven to 375 degrees. Prepare your muffin tins. 12 small cupcake tins with cupcake liners or 6 large cupcake tins with large liners. The liner should reach the top of the tin.

  2. Start by creaming together softened butter, sugar and vanilla with a hand mixer in a large bowl.

  3. Add 2 eggs and mix until well blended

  4. Combine flour, salt, and baking powder. Blend together and then add to the large bowl creamed mixture alternately with the milk. I use a 1/4 cup measure to add the flour and then pour in a bit of milk after the flour is blended in.

  5. Gently by hand fold in 1/2 cup blueberries. (2 1/2 cups is equivalent to 2 small packages of blueberries). After folding in the first 1/2 cup then gently fold in the remainder at approximately 1/2 cup at a time. Be gentle so that not to break the berries.

  6. Using a large serving spoon, scoop the the batter into 6 lined cupcakes filling to the top of each. I prefer the large tins so that it's more like Mimi's Cafe. If using the larger tins then bake for 35 minutes or until browned on top. If using the smaller tins reduce the oven bake time to 25 minutes. Check middle of muffin with a toothpick. When the toothpick comes out clean the cake part is done. Try not to pierce a blueberry.

  7. Let cool for 10-15 minutes to allow the berries to set.

Recipe Notes

My muffins were a little flat. When doing a Google it said to make sure your eggs and butter are at room temperature. Also not to let the batter sit too long before going in the oven. My eggs were straight from the fridge. Opps. Also, measuring by volume instead of weight will make the recipe off. I used volume so next time it's by weight for sure. The muffins are just beginning to rise in the oven here.

I had started to take down all the Christmas decorations. The dining room and kitchen were finished and I had moved onto the family room and fireplace. As I removed all the colorful figurines, stockings and garland, I found myself getting gloomy. So, I put them back up! It’s only 354 days until Christmas and I still have a smile on my face.


The stockings were hung by the chimney with care for another 354 days? 

Mom's Navy Bean Soup

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Servings
16 people

Servings
16 people

Mom's Navy Bean Soup

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Servings
16 people

Servings
16 people

Ingredients
THE NIGHT BEFORE:

COOKING DAY:


Servings: people

Units:

Instructions
  1. INSTRUCTIONS

    The night Before:

    Soak the beans in water that is at least 2" over the beans to soak and often the beans. This decreases the cooking time the next day.

  2. Cooking Day:

    Drain the water from the beans. Add fresh water to 1" over the beans. Then add chicken broth to bring the liquid to 2" over the beans. Add ham hocks or diced ham and start to cook in slow cooker on medium heat. In the meantime, slice/dice the carrots and celery then add to the cooker. Dice or mince 2 cloves of garlic and add to cooker. Make sure to cook most of the day in a slow cooker until reduced down and thickened.

  3. During the last 30 minutes to hour remove the ham hock bone and add any meat back to the pot. The add the thyme and parsley. Serve over fried potatoes.

When making this yummy turkey I used a Fresh Young Turkey at 22 pounds. It was so juicy and tender. There was no need to add butter if it already is pre-basted.  For a super tasty bird brine it overnight first.

22  pound Turkey 1/8 teaspoon Basil
1/2 teaspoon Poultry Seasoning Paprika
1/4 cup Salt; I prefer Kosher Sea Salt 1 1/2 cups Chicken broth; For basting Turkey
1/8 teaspoon Oregano 1  cube butter; Optional for basting
Turkey… I love it any way I can get it.  It does have to be cooked first thought.  This one is ready to go into the oven and then basting for several hours.

Turkey Stuffed with Apple Pecan Dressing along with extra Paprika for even browning.
Turkey Stuffed with Apple Pecan Dressing along with extra Paprika for even browning.

Cooling for awhile so we can carve it up.
Give me the carving knife – I’m hungry!

turkey-stuffed-with-apple-pecan-dre-3
DON’T DROP THAT TURKEY, PLEASE!

Turkey Stuffed with Apple Pecan Dressing Preparation

1.  Make sure turkey is fully defrosted.  I prefer a fresh young bird at around 22-25 pounds.

2.  Completely rinse inside of turkey and remove any remaining insides that you may see in the cavity.  Pat dry with paper towel.

3.  Liberally season inside of cavity with 2/3 of the spice mixture of salt, poultry seasoning, oregano and basil.  I mix the seasoning in a small bowl and then just grab liberal pinches of the mix to season.

4.  Lightly pack neck cavity with Apple Pecan Dressing (or another of your choice) and then secure skin to bottom of turkey with short wooden or metal skewers.

5.  Lightly pack bird cavity with Apple Pecan Dressing (or another of your choice).  Most turkeys now come with a oven proof plastic catch to secure the leg which helps to hold the dressing in place.

6.  Place turkey in large roasting pan and add a small amount of Chicken Broth if desired for basting (reserve broth for gravy).  Note: I added the broth after cooking the bird for 3 hours so that some turkey drippings would glaze and brown on the bottom of the pan. If the bird you choose does not come pre-buttered or injected with butter, then a 1 cube butter to the bottom of the pan for initial basting.  Also, when basting the bird if you notice that the bottom of the pan is beginning to brown to much, add the chicken broth then.

7.  Evenly season entire outside of turkey with remaining season mix.

8.  Sprinkle top of turkey with Paprika which will help with an even browning.

9.  Cover wing tips with foil so they do not burn or turn them down and under the turkey if possible.  Crunch up a little foil and place over the dressing so that it does not burn.  You will remove this foil later to allow for some browning.

10.Cover entire bird with a large piece of foil set loosely over the bird so that it does not brown to quickly.  I use the extra large foil size.  I use the heavy duty 18″ foil so that it easily covers the entire pan.

11. Cook in 325 degree oven for 5 1/2 to 6 hours for a 22 to 25 pound bird.  Baste turkey with pan dripping once every hour while cooking.  I usually add the chicken broth at the first stage of basting.

12.  If the bird has not browned sufficiently after 4 1/2 hours, then remove the foil to allow for final browning.

I love turkey any way I can get it.  After stuffing myself so I can zip the pants, a few hours later you can find me slicing off another piece… add a little salt and pepper… and I’m have a late snack.  The next day it’s not a sandwich for me.  I’ve got to make homemade egg noodles, heat up the mashed potatoes, make some more gravy and toss in lots of cut up turkey.  This is a famous farm dish from Idaho the is the perfect comfort food.  Start with the mashed or smashed potatoes on your plate, spoon over the gravy turkey combination and dig in.  Yummmmmmm…

Turkey Stuffed with Apple Pecan Dressing
Turkey Stuffed with Apple Pecan Dressing from KCinAZ BigOven

If you like this recipe from KCinAZ, then give me a like or comment on this post. 😀 I’ll try to give you more fun 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.

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18 Servings

INGREDIENTS

    • 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

      INSTRUCTIONS

      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.