This soup is a perfect dish for the cold, snowy night tonight and it just so happens to be Corbyn's Fav! New England Boil will warm you up, and fill you up. So easy to make with so little ingredients, but BIG on flavor!
This soup tastes even better the second time around and makes the BEST base for split pea soup.!!!
New England Boil Dinner:
5 lb Smoked Picnic Pork Shoulder
1, 2 lb bag of carrots (cut into chunks)
1 softball size Onion (or several smaller ones) Cut into a large dice
5 Idaho Potatoes (cut into a large dice)
1 small Cabbage (cut into chunks)
Place the Pork in a large stock pot. Fill the pot with water till the Pork is 3/4 covered. Add the Carrots and Onions and bring to a boil over high heat. When the water is boiling, partially cover the pot and reduce the heat to medium. Leave it for at least 2 hours. Add the Potatoes and continue cooking for about 45 mins. Then add the Cabbage and cook for an additional 15 mins. Remove the Pork and slice. Put several slices of Pork in the bottom of the bowl and top with the Broth. Some people like to add some brown mustard...me I like it with a buttered biscuit.
I have some AMAZING women in my life who have helped mold me and my cooking.
My Great-Grandmother is 92 and still cooks dinner every night for my Great-Grandfather and herself! Being from England, her cooking is reflective of a certain time and still very traditional English.
The art of making everything from scratch and my families love of gravy I owe to her!
My Grandmother (also English) is traditional, but having married a southern boy from North Carolina, defiantly has a southern twist to her cooking. I spent many an hour with her in the kitchen learning the basics on which I base most of what I make to this day. Give her a good pork chop smothered in gravy with mashed potatoes and collard greens and she is a very happy person!
My Auntie Sharon (yes, it is acceptable for a grown woman to call her Aunt, Auntie! I don't care how old I am! :P ) whom I learned how to cook for the masses! Whether she knows it or not, I can can attribute the fact that I would rather cook for 20 than 2 to her! It might have something to do with the fact that she had three boys who ate as if there were 20 people in the house! Love ya boys!
My Mother..There is so much to say about my mom! She taught me how to look into a fridge or pantry that most would look at say there was nothing to make, and create a meal that you would be proud to serve anyone. She allowed me to make a mess of her kitchen, and the creative freedom to experiment. She exposed me to new foods and taught me to not be scared of trying new things. Thank you MOM! xoxo
I hope that I am able to pass this knowledge along to my children and YOU!
When I asked my kids what recipe I should write about next, this is the one that they picked. It is an all time fav in our house for sure (not to mention my best friend and her family)!
We are a baseball family. Both my boys play from spring, through late fall. Which means the 4 of us spend A LOT of time at the ball-field!! There are only so many hot dogs one person can eat (or should eat), so this is one of the meals that I can make ahead of time and pack up for the ball game.
The Best Baked Ziti ala Vodka:
1 Box Ziti (1.5 lbs)
1 pkg Italian Turkey Sausage
1 C Basil (cut into ribbons)
1 Can Crushed Tomatoes (32oz)
2 C Chicken Stock
1 C Vodka
4 Cloves of garlic (minced)
1 Small Onion (diced)
1/2 a block of Cream Cheese
1 C Parm Cheese (shredded)
1 C Mozzarella Cheese (shredded)
1 Container Part Skim Ricotta Cheese (15 oz)
1 T Extra Virgin Olive Oil
1 T Butter
1 tsp Salt and Pepper
1 tsp Crushed Red Pepper (or more if you like it a with a little more spice)
Preheat oven to 400.
In a large sauce pan heat the Olive Oil and the butter over medium high heat. Add the onion, Salt/Pepper and Crushed Red Pepper. Cook for 4 mins or until the onions start to soften. Add the Garlic and cook for another 2 mins. Remove the pan from the heat and add the Vodka, place back over medium high heat. When the Vodka has reduced by about half add the Tomatoes, Chicken Stock and Basil. Reduce heat to medium and put the lid on the pan to allow some steam to escape. Simmer for about 20 mins.
While the sauce is simmering, place the Italian Turkey Sausage in a large skillet over medium high heat with 1/2 C water and cover. When the water has almost evaporated remove the lid and turn the sausage. Continue cooking for 5 mins, or until cooked thru. Remove from pan and allow the Sausage to rest for 5 mins before cutting into bite size cubes.
Cook the Ziti in a large pot of salted water until it is a little under done. Drain.
Add the Cream Cheese to the sauce, stirring until melted and combined. Pour it into the bottom of a deep 9x13 pan. Add 1/2 of the Parm Cheese, 1/2 Mozzarella, Ricotta, Turkey Sausage and Ziti. Stir to combine. Top with the remainder of Parm and Mozzarella Cheeses. Cover with foil and bake for 30 mins. Remove foil and continue cooking for 10 mins until the cheese is melted and the sauce is bubbling. Wait about 5 mins before serving.
Fried Bread, thick slices of fresh Mozzarella Cheese, Tomatoes, and ribbons of Basil...do I have your attention? I am not sure about you but I am drooling!!!
This is one of my sister Abby's fav things that I make. If I want to make her happy, I make her these!
Abby's Fav Bruchetta:
1 Loaf French Bread (Sliced about 1" thick)
16 oz Mozzarella Cheese (Sliced about 1/4" thick)
6 Medium Tomatoes on the Vine (cubed)
1/4 of a Medium Red Onion (minced)
1 C Basil (julienne)
1 T Garlic (minced)
1/4 C Extra Virgin Olive Oil (plus more for frying bread)
6 T Butter
1 1/2 tsp Kosher Salt
1 tsp Black Pepper
Place the Tomatoes, Basil, Red Onion and Garlic in a medium bowl. Toss in the EVOO along with the Kosher Salt and Pepper. ~Best if you can make this about 30 mins before you fry the bread.~
Poor enough EVOO to coat the bottom of a large skillet along with 1 T Butter over medium high heat. When the oil is hot place about 4 slices of bread in the skillet (this is not the time to walk away from the stove...been there, burnt my bread). Turning the bread when it is golden brown. Remove from pan when both sides are browned. While the bread is still nice and warm top with 2 slices of Mozzarella Cheese and a nice large spoon full of the Tomato mixture. Repeat until all the Bread and Tomato mix is gone.
YUM!!!
This one my kids love. Both my boys say mom that's good. Savannah on the other hand tends to me more like me..."Mom why does it taste like the Cranberry Ginger soda that we make?" I told her to think about it and not more than 2 seconds later she says (with a knowing smile), "Ginger!"
Kids have amazing pallets too! Mine have been my taste testers since they got teeth. :) Did I mention how honest my children are...
Blueberry, Lime & Ginger Smoothie:
- 1 12oz bag of frozen Blueberries
- 1 C limeade
- 1 C Cran/Pomegranate Juice
- 1 T Honey ( or agave nectar)
- 1 “ Ginger root
Grate
the ginger into the bottom of a blender. Add the frozen berries
followed by the juices. Blend for about 2 mins until combined.
*If
you would like to make this an adult beverage you would reduce the
juices to ½ C each and add ½ C Grand Marnier and 1 C Tequila ….Can you
say white sandy beaches...sigh.
I LOVE fresh mozzarella cheese! Really, really..give it to me drizzled with some extra virgin olive oil and kosher salt and I am in HEAVEN! So when I buy it (not always cheap!), I try and find ways to use it all up (other than just shoveling it in my mouth). So today I was trying to do just that. This is one of my go to, when I don't have any greens in the house to make a salad well, salad. It is also one of those things that are great to bring to a BBQ or picnic since there is no mayo or anything in it that would go off very fast in it.
Say hello to my Couscous Salad lunch~
This will make about 4 cups.
Couscous Salad:
1C of Couscous
1C Water (use Chicken or Vegetable stock for added flavor)
3 T Extra Virgin Olive Oil
1/4 tsp Salt
1/4 C Fresh Basil
1/2 C Sweet peppers (chopped)
1/2 C Mozzarella cheese (diced)
3 Scallions (thinly sliced)
1 tsp Garlic (minced)
Juice of 1/2 a lemon
Kosher salt and pepper
Bring the water along with 1/4 tsp salt and 1 tsp of the EVOO to a boil. Add the Couscous, sir, take off the heat and cover. Wait 5 mins. Remove the cover, fluff with a fork and let cool.
While the Couscous is cooling, get the remaining ingredients sliced, diced, chopped, minced and placed into a medium size bowl. Add the lemon juice and toss. When the Couscous is room temperature add to the bowl. Drizzle with remaining EVOO and season with salt and pepper. You can eat it just like this or cover it and refrigerate for a few hours (even better!) and then enjoy. :)
When my kids come home school to the smell of these cookies baking, or freshly out of the oven it just seems to make the afternoon and homework easier..or maybe I am just on a sugar high from eating the dough..either way:
Here is what I came up with for my fav Chocolate Chip Cookie Recipe:
- 2 sticks of Butter (one salted and one unsalted) softened
- ⅔ C Brown Sugar
- ⅔ C Sugar
- 2 large Eggs
- 2 tsp Vanilla Extract
- 3 C Flour
- 1 tsp Baking Soda
- ¼ tsp salt
- 1 ½ C Milk Chocolate Chips
Cream together the Butter and Sugars until light and fluffy (about 2 mins). Beat in the Vanilla. Add one egg at a time until combined.
In
a separate bowl combine the Flour, Baking Soda and Salt. I mix them
together with a fork to fluff and see if there are any clumps.
Slowly add the Flour mix to the Butter mix until just combined. Then add the Chocolate Chips.
Make
ping pong size balls about 1” apart on baking sheet and lightly push
down on the tops to flatten. Bake @ 350* for 12 mins or until light
brown on top. Remove to a cooling rack right away.
Enjoy!!!
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