Linguini With Red Clam Sauce

Linguini with Red Clam Sauce, plus a few bay scallops!

The weather around here has been dismal and dreary, with lots of rain and clouds everyday for about a week. Friday night was just too depressing to even think about dragging around, looking for a convivial spot to have a drink and get a plate of good food, so I decided to make one of our family favorites, Linguine with Red Clam Sauce. This recipe is not only good to eat, it is very low in calories and fat. I like to add in what ever other kind of seafood we happen to have around the house, and last night it was a cup full of frozen bay scallops (the little ones).

This is so easy and everything can be kept on hand for those nights when you forget to thaw something or you did not have time to prep a meal early in the day. The basic sauce it very budget friendly -- canned clams are always inexpensive, just watch for frozen seafood sales at the local grocery store. for the extra seafood to toss in.

Try this -- I am betting it will become a part of your meal rotation. It's a go to winner! I have often served it to company, dressed up with fresh clams and shrimp, and it's always a hit. This recipe will serve 4 - 6, depending on what you serve with it. Don't forget the salad and bread, to make it go a little farther!

Linguini With Red Clam Sauce

2 T. extra virgin olive oil

1 28 oz. can whole tomatoes (get a good brand or San Marzano)

1 large onion, chopped

4 cloves of garlic, minced

1 small can minced clams in juice**

1 handful chopped flat leaf parsley OR 1 tsp. dried oregano + 1 tsp. dried basil

a spritz of fresh lemon juice

1 tsp. salt

1/4 c. dry red wine

freshly ground black pepper

1 16 oz. box linguini, cooked al dente

In a large, deep non stick frying pan, heat your oil over low heat and add the onions and garlic. Let this cook low and slow, to develop the flavor, being careful not to brown the garlic. I like to do this at least 10 minutes. Open the can of clams and drain off the juice; then, add it to the pan, reserving your clams for later. Continue to let this simmer for a few minutes. Drain the juice from the tomatoes into the pan and then crush the tomatoes with your hands and add them to the sauce. ("Why not use crushed tomatoes" you are asking? Because most of them have tomato puree added and the consistency is too smooth. Same thing with diced tomatoes, wrong consistency.) If you are using the dried herbs, add them at this point. Sprinkle in a scant tsp. of salt (don't over do the salt, the clams and juice are salty on their own) and a few gridings of black pepper. Add the wine. Turn up the heat and bring the sauce to a boil. Turn it down, cover it and let it simmer for about 30 minutes. (Start heating up your big pot of water for the pasta, so it all gets ready about the same time.)

At this point, add in your clams and a cup or so of any other seafood you like. Some to try are whole, peeled and deveined shrimp, scrubbed cherry stone clams, bay scallops or sea scallops cut in fourths. If you are using fresh seafood, just make sure it is well drained and cleaned.

Bring the sauce back to a boil, just for a few minutes, long enough to cook your additional seafood -- the canned clams are cooked. Shrimp and scallops take about 5 minutes, whole clams are ready when they pop open. Discard any that do not pop.

I have made this dish many times with just the clams, and it works fine and is delicious. However, adding the extra seafood gives it a little WOW factor. It all depends on your budget and what you have in your kitchen!

Lastly add the fresh flat leaf parsley, if that is the herb you have, and the spritz of lemon. Serve over hot, cooked linguini. Be sure to serve this with crusty bread -- the sauce is very juicy and you will want to soak it all up and not miss a drop!! It's not traditional, but I can't resist adding a few shavings of Parmigiano Reggiano to the top.

**Cooks note: Be sure to buy minced clams, not chopped. And be sure to follow the directions to add the juice from the can early in the recipe and the clams themselves at the very end. If you cook canned clams too long, they begin to taste like chopped rubber bands!!

Here are Two Chili's to try: Mom's Chili and White Bean Chicken Chili

Everyone has a favorite chili recipe, possibly one that has been passed along through their family, or that they created on their own. Today, I bring you TWO great chili recipes, each one completely different from the other. The first one, Mom's Chili, is my own, that came to me from memories of my mom's chili, and from my Aunt Cissy, a wonderful cook, who always had a pot of chili on the back burner for hungry kids and teenagers.

The second recipe came through the family too, but from a cousin on my hubby's side of the family, and is quite different from the chili I grew up with. I hope you enjoy them both! Make the Arkansas Cornbread I wrote about earlier this month, and have yourself a chili party! That's what we do around here each fall. Have fun and happy eating!

Mom's Chili

1 lb. 93% lean ground beef
1 large onion, chopped
2 cloves minced garlic
2 T. chili powder
2 tsp. oregano
1/2 tsp. cumin
Cook all of the above together in a deep pot or dutch oven, until beef is crumbled and cooked through.
Add:
1 28 oz. can crushed tomatoes
1 15 oz. can diced tomatoes
1 15 oz. can tomato sauce
1 14 oz. can Rotel original tomatoes and green chilies
6 oz. beer (you'll have to drink the other half, DARN!)
4 T. chili powder
1 - 2 tsp. hot sauce (we like Tapatio or Frank's)
1/4 - 1/2 tsp. dried red pepper flakes (optional, to taste)
a dash of apple cider vinegar
1/2 tsp. salt + a few grindings fresh black pepper
a pinch of cinnamon (optional, to taste-- adds a little depth to the chili)
Bring this to a boil, turn down the heat to simmer and cook it for at least one hour, stirring occasionally.

Lastly Add:
1 can drained light red kidney beans
1 can drained dark red kidney beans
1 can drained black beans
1 6 oz. can tomato paste (you may omit this if you like a "looser" chili)
Stir it all together well and bring the chili back to a boil. Turn it down and let cook at least another 30 minutes.
Will feed at least 6 - 8. Freezes well. When I serve it to company, I serve it w/light sour cream, 4 cheese shredded Mexican blend, saltine crackers and chopped green onions.

White Bean Chicken Chili
4 large boneless chicken breasts or 1 rotisserie chicken, skin removed
3 16 oz. cans Great Northern Beans (you can use white kidney beans if you can't find Great Northern)
1 14 oz. jar Salsa (your favorite, "medium" heat is recommended)
2 cups chicken broth
1 8 - 10 oz. block Monterey "Pepper Jack" Cheese

If using breasts, boil the chicken 'til tender. Once cool, pull it apart with a fork. If using a rotisserie chicken, remove the skin and discard. Take off all the meat from the carcass and cut into bite sized pieces. (I like this better w/ a rotisserie chicken, I think the texture is a little better.)
Combine beans, salsa, broth and chicken in a large saucepan or crock pot. Heat on low to med. heat for at least 45 minutes, if using a saucepan. 1 - 2 hours on med/high in a crock pot. Make sure it is heated though and bubbly, before adding cheese.
Cut cheese into small chunks and add to mixture. Stir well. Reduce heat to low, and let it simmer. It should cook at least another hour in a saucepan, 2 -3 hours on low in a crock pot. Stir now and then, to distribute the cheese evenly. Don't let it get to a rolling boil after the cheese goes in -- just simmer it!
The longer this cooks, the better it gets!
Makes at least 8 bowls of chili.

Arkansas Cornbread

I love cornbread, the moister, the better. I like a little "kick" with mine too. Here is a perfect choice to make when the urge to spluge hits you! This recipe makes a lot, so it's perfect for sharing or making to give away as a gift! Goes great with chili and is a tasty snack, too. Enjoy!

Arkansas Cornbread

2 8 oz. pkg. corn muffin mix
2 c. milk
1/2 c. veg. oil
3 eggs, beaten
1 1/2 c. shredded sharp cheddar cheese
1 large onion, grated (I use a food processor or food mill for this)
2 T. sugar
1 8 oz. can cream style corn
1/2 c. seeded and chopped chili peppers ( I use a combo of the canned chopped green chilies and some hot ones)
Preheat oven to 400 degrees. Mix everything together until just blended. Divide batter between 3 greased 9" pans or use one greased 13 X 9" pan.
Bake at 400 degrees for about 35 minutes.
Very moist and flavorful! You can control the "heat" by choosing the peppers your family likes.

For this batch, I used the Habaneros that I grew over the summer -- just one of them-- mixed in w/a small can of chopped green chilies. Freezes well and makes a nice gift!

Fantastic Fall Apples!

My family loves almost all apple desserts, but Apple Crisp is an absolute favorite around here! It's easy to make and foolproof...it comes out crispy on the top and juicy and flavorful underneath! Like most of my dessert recipes, this one is from my husbands' side of the family -- I got this from a special aunt and a good friend. I have made only 2 minor adjustments to her original recipe over the years. Be sure to have some vanilla ice cream to put on top!

We prefer this recipe made with Granny Smith apples, but any firm, tart baking apple will work.

Ann's Apple Crisp

Preheat your oven to 350 degrees.

First prepare your apples:

4 cups apples, peeled, cored and sliced

1 tsp. sugar

1 tsp. salt

1/4 cup water

1 T. lemon juice

Layer your apples in a 1 - 2 qt. dish and sprinkle them with the salt and sugar. Pour the water and juice over all.

Next, the Topping:

3/4 cup flour

1 T. oatmeal

1 c. sugar

1/3 cup butter, softened

Mix together your dry ingredients and cut in the butter with pastry blender, 2 knives or your hands, which ever way you like! The mixture should be course and well mixed, with pieces about the size of peas.

Sprinkle the topping over the apples, and bake for 40 minutes, uncovered. Serve warm, topped with vanilla ice cream or whipped cream.

Fall Dinner -- Herb Roasted Pork and Gravy

The weather in central Virginia has turned decidedly chilly -- it's almost like we went right from summer to winter! Now that things have cooled off around here, it's easier to think about heating up the kitchen with roasting and baking.

I always cook a nice dinner on Mondays, because I think that Monday is a tough day for almost everyone, no matter what you do! If you are working a 9 to 5 grind, then it's back to the old routine, after a leisurely weekend of football and family. If you are a kid, getting up early and heading off to school after a day or 2 off can be tough. Even if you are a full time or part time stay at home mom (like me!), Monday means laundry, cleaning up lots of messes and at my house, fixing a nice dinner to say, "Here's to a good week, Family!"

This Monday, it's Herb Roasted Pork, Garlic Mashed Potatoes, Sauteed Cabbage and Red Onions and Ann's Apple Crisp (recipe here). Yummy! Try the pork and apple dessert with your favorite sides and enjoy the taste of fall!

Herb Roasted Pork

1 3 - 3.5 lb. pork roast

2 cloves garlic

4 sprigs fresh thyme

3 - 2" stems fresh rosemary

fresh ground black pepper

1 medium onion, peeled and thickly sliced

1 T. Worcestershire Sauce, for gravy

Water or beef broth, for gravy

Preheat your oven to 425 degrees.

Now, prepare your herbs:

Wash and dry the thyme and rosemary. Remove the leaves from the stems. I am lucky enough to still have lots of herbs in my garden, especially these 2 which will withstand the cooler weather and continue to produce.

Chop the garlic thyme and rosemary. Grind in some fresh black pepper and continue to work this mixture together until it is well blended. With a small sharp knife, cut the garlic cloves into slivers. Push the knife into the pork roast and insert a sliver of garlic into the roast. Do this several times so that the roast is studded all over with garlic cloves. 

Place your pork roast, fat side up, in a heavy, deep roasting pan. Score the fat with knife making 3 or so slashes across the roast. Rub your herb mixture over the surface of the roast, making sure it gets down into the slashes. Scatter the onion slices over the top of the roast, and along the sides. Sprinkle the whole thing with salt.

Put the roasting pan (uncovered) into your preheated oven. Set the timer for 10 minutes. When the timer sounds, reduce the heat to 350 degrees and cover your roast. Set the timer for 1 hour and 30 minutes. The internal temp. should be 180 degrees. Remove the roast and let rest 10 - 20 minutes before carving. Occupy your time making gravy, while you wait for the roast to cool.

Here's how I make gravy: To the drippings in the pan, stir in a 1/4 c. flour (a scant 1/4 c., not packed, just lightly spooned), and mix that into the juices with a wire whisk, being sure to scrape the bottom and sides of the pan, getting up all the brown bits and onion.

Make sure all of the flour is absorbed by the juices, that way you won't get lumpy gravy. Put the roasting pan on the stove --you may need to "straddle" it over 2 burners, depending on your stove and your pan -- and turn the burner(s) on low. Pour in 2 1/2 c. water or beef broth if desired, and continue to whisk, making sure your flour is dissolving and the gravy is blending well, continuing to scrape the bottom and sides of the roasting pan. Add the Worcestershire sauce, it gives great flavor and color. Turn up the heat, and keep going until it starts to boil This takes about 10 min. but you can do this while your meat is cooling. . Add a little salt and pepper, after tasting, if necessary.

Something special to begin your tailgating!

Tailgatin' Mufalletta

It's football season! Let the fun begin!

Here is a recipe for a fantastic sandwich that travels well, keeps well and feeds the multitudes. It is my variation on a "Muffaletta", a classic from N'Awlins that my family loves. Let me give props to some research I did on the the Food Network website, which I combined with a sandwich I grew up with that we called a "Zep", short for zeppelin, that my parents discovered when we were stationed near Valley Forge, PA.

Tailgate Muffaletta

First make the dressing:

1/3 c. red wine vinegar

2 garlic cloves, peeled, smashed and minced

1/3 c. olive oil

2 T. jalapeno olive spread (from a jar, I used Mezetta's)

10 pitted, chopped black olives

6 green olives, with pimentos, chopped

1/4 c. roasted red pepper, chopped

a little fresh ground black pepper

1 tsp. dried oregano

Whisk together the vinegar, dried oregano and garlic. Drizzle in the olive oil while whisking. Add in the rest of your ingredients

Now, for constructing your sandwich:

1 round crusty, loaf ("boule") of bread, about 1 lb., 7" diameter and 3" high

6-8 slices thinly sliced, smoked ham, such as Sahlens Smokehouse Ham

8-10 slices hard salami

6-8 slices provolone cheese

1/2 onion, thinly sliced and soaked in some cold water**

1 c. shredded lettuce (iceberg or romaine)

1 dill Kosher spear pickle, minced

Cut the top inch off the bread and set aside. Hollow out almost all of the interior of the round bottom, leaving a sturdy shell intact. Spread several T. of your dressing mixture over the bottom of the shell, and up the sides. Layer in the meats and cheeses. Top them with the onions, lettuce and pickle. Spread a little more of the dressing on top. Carefully cover with the reserved top of the loaf.

Wrap this tightly in plastic wrap, and refrigerate at least 30 min. and up to 24 hours.

Use the bread you pulled out of the middle of the boule' to soak up the rest of the dressing mixture as a yummy appetizer!

**Cooks note: Soaking the onions takes some of the bite out of them and makes them more palatable. Simply slice them very thinly, and put them into a bowl with some cold water. Let them soak about 10 minutes, and drain off the water before using.

When you are ready to serve, cut the sandwich into pie shaped slices. They can be as thin or as thick as you need them to be, depending on how many people you need to serve. This will AMPLY serve 6 and could serve as many as 12.

And Let Me Just Say, GO HOKIES!!

Fresh, Simple Salsa

There is simply nothing better than fresh salsa, and it is so very easy to make. Why not try it this week, while tomatoes are delicious and inexpensive at the markets and peppers are abundant?

We have been trying our hand at growing tomatoes and peppers in our backyard in containers. The peppers were extremely successful, the tomatoes, not so much, but we did get a few. Luckily, we have a friend who had lots of tomatoes on his vines and he was very generous! In a addition to that, the local favorite Hanover tomatoes have been on sale at several Richmond area grocery stores, including Kroger and Ukrops.

Here is a very basic, simple and tasty salsa recipe. Enjoy!

Simple Salsa

4 - 5 large Hanover or farm stand tomatoes

1 or 2 Hanbanero pepper (1 makes it spicy, 2 makes it medium hot)

1 handful fresh cilantro, washed, dried and stems removed

1/2 medium onion, peeled and cut in quarters

1 tsp. sea salt

a few grindings fresh ground black pepper

2 garlic cloves, peeled and smashed

1 T. white vinegar

1 tsp. fresh lime juice

2 tsp. olive oil

Bring a medium sized pot of water about 2/3 full to a full boil. While you are waiting for the water to boil, get out your food processor and dust it off. Wash your pepper and VERY CAREFULLY cut it open and remove most of the seeds and the stem. Wash your hands with soap and dry them with a paper towel. DON'T TOUCH your face while handling the pepper!

When the water comes to a boil, using a slotted spoon, immerse your tomatoes, one or two at a time in the boiling water for about 15 seconds. Remove them to a heat proof bowl and let them cool. When they have cooled, take off the skins and cut out the core at the stem end. Put the onion, garlic and pepper into the processor and pulse it a few times to begin the chopping process. Add in all but one of the tomatoes, the cilantro, and everything else. Pulse the salsa til it is almost smooth then add in the last tomato. Pulse a few more times until you reach the desired consistency.

Don't leave out the olive oil or the vinegar. The oil gives the salsa a little richness and the vinegar kicks up the fresh flavor. The lime juice makes is zesty! Don't be afraid of adding the habenero, using only one or 2 and seeding the pepper keeps the extreme hotness in check while spicing up the salsa for an authentic flavor! This salsa is really good just like it is, but don't be afraid to keep going! Makes about 5 cups.

Make this your own! Add in, as you like:

1 cup. fresh, roasted corn

1 c. drained and rinsed black beans

another hot pepper or 2

3 or 4 minced oil-packed sun dried tomatoes