Garlic & Clam Fettuccine

  This recipe has been staring me in the face for the last few weeks, but I have been avoiding it.  The reason for this is because I did not recognize this recipe.  I don't ever remember eating this at home, so I was skeptical.  The last time I tried a recipe I did not recognize, it came out absolutely horrible.  I didn't blog about it because I didn't have anything good to say about it.  The funny thing about that Chicken Stroganoff was that on the recipe there was a note that said "Kids like".  Ummmmmmmm,  either my taste buds were underdeveloped back then or I did something very wrong.  It is likely that I messed it up by using the wrong type of vinegar required, but that is neither here nor there.

  Back to the point...I hesitated to make this even though I love clams and had 3 cans in the pantry.  But today was the day and you know, what?  IT.  WAS.  FABULOUS!  I absolutely love it!  Going along with a common theme that Mom's recipes have, it was EASY EASY EASY and FAST!  The entire dish was complete in the time it takes for the noodles to boil.  So, here it is, I hope you enjoy it as much as we did around here.  Even my husband, who is learning to expand his palate to all kinds seafood, loved it!

1     Tablespoon Olive Oil

1     Tablespoon Butter

2     Cups Clams (I used 3 cans - 6.5 oz ea - of whole clams)

1/2  Red Onion, chopped

4     Garlic cloves, chopped

1/4  teaspoon Crushed Red Pepper Flakes

1/4  teaspoon Salt

1/4  teaspoon Pepper

1     Bay Leaf

1     Cup White Wine

2     Cups Chicken Broth

       Fettuccine Noodles

       Parmesan Cheese

       Chopped Green onions to garnish

-  Start the water boiling for the noodles. 

-  While the water is heating up, get the sauce ready:  In a large pan, cook, Olive Oil, Butter, Clams*,  Red Onion, and Garlic.  Cook for a few minutes until onions are soft.  My clams were popping in the pan!  YUM!

-  Add the spices and let simmer for 5 minutes.

-  Add the White Wine and let simmer for 5 more minutes.  I poured two laps worth of wine into the pan.  It was roughly 1 cup.  This smells absolutely DIVINE!

-  Add the Chicken Broth to the pan, cover, reduce heat, and simmer.  Let it simmer until the noodles are done cooking.  

-  Drain noodles and add to sauce pan. Toss noodles in the sauce with Parmesan Cheese.  I did not have Fettuccini noodles, so I used Whole Wheat Spaghetti noodles instead and it was tasty!

-  Garnish with a tad more cheese and chopped Green Onions.

  This one is going in my big book of go-to recipes right now!

* I used whole clams and chopped them up a little bit using my handy dandy Quick Chef from Tupperware that I LOVE and endorse 100%!  I wish I received a royalty for how often I recommend it.

Cabbage Casserole

  This one is for the countless folks who have asked me for this recipe over the years.  It was Mom's favorite dish!  I wish I knew where it originated from, but I know that Mom made a few crucial changes to the original recipe that give this casserole it's very own flair of flavor.  The ground turkey and brown rice make all the difference!  It has been a household staple around here and is now my husband's favorite as well.  I must admit that I can't whip this one up without thinking about her.  Love you, Mom!

2    lbs Ground Turkey

1    Large Onion, chopped

3    Garlic Cloves, minced

2    Cans (15 oz. ea) tomato sauce, divided

1    teaspoon dried Thyme

1/2 teaspoon Dill Weed

1/2 teaspoon rubbed Sage

1/4 teaspoon Salt

1/4 teaspoon Pepper

1/4 teaspoon Cayenne Pepper

2    Cups cooked Brown Rice

1    Medium head of Cabbage, shredded

Tip: to peel garlic, place the blade of a large chef knife over the garlic clove and carefully hit it firmly with the heel of your hand.  This will crack the peel right off the clove!  Thank you, Chopped!

Next to my kitchen aid, this is my favorite kitchen tool.  It's a Quick Chef from Tupperware!  Never will I ever chop onions by hand.  In exactly 6 seconds, I have perfectly chopped onions & garlic to toss into my pan!

-  Cook the rice first!  I often forget to do this first and then I feel that it sets me back and adds to my cook time for everything.  

-  In a large skillet, cook the ground turkey, onion and garlic until the meat is no longer pink.  

-  Add 1 can of tomato sauce and the seasonings.  Bring to a boil, reduce heat, cover and simmer for 5 minutes.

-  Stir in rice and remove from heat.

-  Pour 1/3 meat mixture into a 9x13 inch pan.  Layer with cabbage ending with cabbage on top.  

-  Pour remaining can of tomato sauce over the top.

-  Cover and bake at 375 degrees for 45 minutes.  

Meatball & Bean Soup

  This meatball & bean soup has become a new regular on the dinner circuit around here.  I have now made it twice!  It is foolproof, fast, super easy and comes out delicious every time.  It only takes about 30 minutes from start to finish.  Mom struck gold with this one!

4 Cups           Water
1 16 oz can    Crushed Tomatoes
1 15 oz can    Pinto Beans
1 15 oz can    Kidney Beans
1                    Carrot, sliced
4 tsp               Beef Bouillon granules
1 tsp               Dried Oregano
1/4 tsp            Thyme
several dashes Hot Sauce
1/2 Cup          Elbow Macaroni (or shells)
24                  Frozen Meatballs

- Combine water, undrained tomatoes, drained kidney beans, undrained pinto beans, carrot, bouillon, oregano, thyme, and hot sauce.  The original recipe calls for kidney beans or pinto beans, but I use both and it is bomb!  Also, I didn't have beef bouillon, so I used chicken bouillon and it comes out delicious just the same!

- Bring to a boil and add macaroni.

- Bring to a boil, cover, reduce heat and simmer for 5 minutes.  Recently, I was watching Secrets of a Restaurant Chef with Anne Burrell and she said, "B2BR2S" Bring To Boil, Reduce To Simmer".  I loved the acronym!  Now, of course, I use it.

- Add meatballs and...here we go...B2BR2S!  Bring to boil, reduce to simmer for 5 minutes or until meatballs are heated through.

- Sprinkle with Parmesan cheese and serve with sourdough toast!