Dining Out Southeast: The Peerless Saloon and Grille, Anniston, AL

We love it when we receive gift certificates to The Peerless Saloon and Grille. Dating back to 1899, the Peerless Saloon is on the U.S. Register of Historic Places, and features live music Thursday through Saturday nights. Thursday is open jam session night, and local bands play on Friday and Saturday nights. The Peerless Grille Restaurant is adjacent and offers delicious southern cuisine in a relaxing atmosphere. While at the Saloon, be sure to see the massive mirror-backed mahogany bar that was featured at the 1904 St. Louis World's Fair.

We started with Fried Dill Pickles and homemade tortilla chips. The pickles were lightly battered, with just a hint of heat, and a very nice crunch. The tortilla chips were served hot and lightly salted.  Very good.

I chose the Cuban Sandwich.  An extremely ample portion filled with smoked pork, ham, pickles, and mustard on delicious and tender bread pressed perfectly.  Oh, see those thin, crunchy onion rings.  I don't care what else you order while there, order the onion rings. These are the closest to my homemade onion rings I've ever had anywhere.  Perfect.

Sweet Harold chose from the daily specials menu board.  Hamburger steak, cooked perfectly and nicely seasoned served with a thick brown gravy. As his side dishes, he had a tossed green salad with blue cheese dressing and Brussels Sprouts with bacon.  

If you're ever traveling through Anniston (or want to make a special trip), please take a stop in The Peerless.

Around Lolly's Table: Winter Snowmen 2019

It seems like the entire country is in a deep freeze this week. A perfect time for a table filled with snowflake linens, snowflake chargers, icy crystal, and beautiful snowmen place settings!

Chicken Alfredo Tortellini Soup

This is one of the creamiest, yummiest soups you'll ever eat.  All the goodness you love in chicken alfredo in a bowl full of cheese tortellini and veggies.

2 T. unsalted butter
1/2 medium yellow onion, diced
2 medium carrots, halved lengthwise and sliced
2 cloves garlic, minced
1 pound boneless skinless chicken breast, cut into bite-sized cubes
1 t. kosher salt
1/2 t. freshly ground black pepper
1/4 cup all-purpose flour
4 cups reduced sodium chicken stock
1 t. crushed red pepper flakes
9 oz. cheese tortellini, frozen or fresh
1 cup half-and-half
2 cups freshly shredded Parmesan cheese
2 oz. fresh baby spinach

Warm a large pot over medium-high heat.  Add the butter.  When it has melted, add onions and carrots. 

Cook the vegetables until the carrots are translucent, about three minutes.  Add the garlic and cook for 30 seconds.

Add chicken, salt and pepper and stir to combine. Cook for 3 minutes, stirring occasionally. 

Sprinkle the flour over the chicken and vegetables. Stir to coat everything and continue to cook for 2 - 3 minutes to cook the flour. Stir in the chicken stock and red pepper flakes.  Continue cooking for 5-10 minutes until the soup thickens. 

Add the tortellini to the soup and cook for 5 - 7 minutes.  If using frozen, you'll need to cook 9 - 11 minutes. Remove the pot from the heat and add the half-and-half and half of the cheese and stir until the cheese has melted. 

Add the spinach and remaining cheese and stir just until the spinach wilts and the cheese has melted.

To re-heat soups with half-and-half, warm over very low heat stirring frequently. You may need to add a little milk. Soups with cheese or milk-based will separate and turn grainy if warmed too quickly.

From:  The Slow Roasted Italian

Dining Out Southeast: Hector's Kitchen, Attalla, AL

We were ready for a second visit to Hector's Kitchen in Attalla last night. This time we took some friends along to enjoy some great Latin American food, and there was more to share and to try!

Half the table order mojitos and the other half ordered Columbian Tea which is Hector's version of a Long Island Ice Tea. Happy Hour is served from 2 - 5 p.m.  After one sip of my mojito, I wondered why I don't order them more often.  I've now found an ideal place to enjoy them! Very flavorful and FULL of mint!

Our amuse bouche (that one bite appetizer that somehow makes you ravenous!) was a stuffed mushroom. And yes, I could have made a meal of these.

I have been thinking of the potato croquettes for a week since my last visit. I wanted my friends to try them, too. The mashed potatoes are wrapped around a roasted pork and sofrito filling and then fried.  The chimichurri mayo is out of this world delicious. I want it on everything. $3.99

Diner #1 order the Cuban Sandwich with tortilla chips and queso dip.  One the specials last night was 1/2 Cuban sandwich and soup. Trust me, this is a BIG sandwich. Hector does not skimp on the pork.  Delicious slow roasted pork, ham, pickles, mustard, and then pressed to a perfect crisp on the bread.  $7.99 The queso had a medium spicy heat.  incredibly up.

Diner #2:  Coconut Wrap - slow roasted marinated pork, rice, mofongo, mango salsa wrapped in a flour tortilla, lightly pressed and topped with a homemade coconut sauce and coconut flakes.  Served with yellow rice, black beans, yucca, and black beans. You also have a choice of soup or salad  $12.99

I'm not a coconut fan, so I didn't taste this dish, but Diner #2 enjoyed.

Diner #3: Chicken Quesadilla served with sour cream and salsa $6.99.  The quesadilla was loaded with tender chicken and lots of ooey gooey cheese.  Every bite was gone!

Diner #4 (me!):  Carne Asada - thinly sliced marinated steak topped with onions and peppers served with a side of chimichurri sauce, yellow rice, and black beans.  Don't forget those delicious plantains and yucca (also a personal favorite)  $12.99 You get all this food for $12.99 PLUS a choice of soup or salad.

The marinade on the steak was extremely flavorful with a distinct taste of citrus. This was a treat for me! I enjoyed it immensely. 

Of course, you can't leave Hector's Kitchen without ordering the flan. $3.99 PLEASE give this one a try.

Panko-Crusted Pork Cutlets with Mushroom Sauce

This dish would be great for a dinner party with friends.  It's a take on the Italish veal marsala dish. Pork is definitely cheaper than veal which helps the budget. I used hearty baby portabella mushrooms instead of white button mushrooms but choose your favorite variety.  The panko adds a nice crunch to the pork cutlets.

2 pounds boneless pork chops

salt and freshly ground black pepper

1 cup all-purpose flour

3 large eggs, lightly beaten

2 cups panko crumbs

1/4 cup chopped fresh parsley, plus more for garnishing

2 lemons, the juice of 1, the zest of 2

5 T. vegetable oil

2 large shallots, thinly sliced

1 pound mushrooms, thinly sliced

1 cup ruby port or dry sherry

1 1/2 cup fresh chicken stock or canned low sodium 

1 T. cornstarch mixed with 1 T. cold water

Preheat oven to 250 degrees F.  Put the pork chops on a large cutting board and cover with a doubled sheet of plastic wrap.  Using a meat mallet, pound the pork to a thickness of 1/2 inch.

Pur the flour, beaten eggs, and panko in separate shallow dishes.  Add the chopped parsley and half the lemon zest to the panko and stir to blend. Season the pork lightly on both sides with salt and pepper.  Dredge the pork in the flour, dip in the egg, drain the excess, then dredge in the panko. Transfer to a large plate.

Heat a large skillet over medium-high heat. Add 2 T. of the oil and swirl to coat the pan.  When the oil is hot, and working in batches, add the pork and saute, turning once, until golden, 2 to 3 minutes per side.  Add 2 T. more of the oil, and repeat with the remaining pork. As each cutlet is done, transfer to a plate and keep warm in the oven. 

Wipe out the pan and heat over high heat. Add the remaining 1 T. oil and swirl to coat the pan.  When the oil is hot, add the shallots and saute, without stirring, until soft, about 1 minute.  Add the mushrooms and saute, stirring, until browned, about 3 minutes.  Add the port or sherry and lemon juice, stir and simmer until the liquid is reduced by half, about two minutes.  Add the stock and bring to a simmer.  Whisk in the cornstarch slurry and simmer until slightly thickened, about 1 minute.  Adjust the seasoning if necessary.  

Transfer the mushroom mixture to a rimmed serving platter and top with the cutlets.  Garnish with the extra parsley and remaining zest and serve.

Adapted from Simply Ming in Your Kitchen

Brussels Sprouts, Artichoke Hearts, and Kalamata Olive Skillet

Sweet Harold's favorite vegetable is Brussels Sprouts. I have steamed, roasted, and served them thinly sliced in salads. I wanted to try a different way to serve them, and went to the pantry and fridge for some inspiration.

The result of my experimentation was simple, fast, and met his approval for a new recipe that I'm more than happy to share with all of you.

2 T. olive oil

1 pound Brussels Sprouts (ends trimmed and the sprouts sliced in half lengthwise)

1 small yellow onion, peeled, halved and thinly sliced

2 t. chopped garlic

1 - 8 oz. can of quartered artichoke hearts (don't drain!)
1/2 cup pitted, sliced Kalamata olives
1 T. capers
kosher salt
freshly ground black pepper

Heat olive oil in a cast iron skillet over medium-high heat. Add Brussels Sprouts. Stirring frequently, let the sprouts get some char on them, about 3 - 5 minutes. Add onions and garlic. Cook for another 2 - 3 minutes. 

Next add artichoke hearts with liquid, olives and capers. The liquid from the artichoke hearts will braise the sprouts. You want them tender, not mushy.  This will take 3- 5 more minutes.

Season with salt and pepper. You could certainly add chopped sun dried tomatoes.....and how about topping with some crumbled bacon!

Easy Meat Loaf Muffins

Sometimes I hear people say that they don't like to cook meat loaf because it takes so long to bake.  Well, here's a fun solution:  Meatloaf Muffins!  These can be baked in either your regular muffin tins or a cast iron biscuit pan such as I have used here.  These baked for about 25 minutes and were ready to enjoy. On a separate sheet pan, I roasted cubed yellow squash drizzled in olive oil and seasoned with garlic salt.  

Instead of my usual ketchup, I tried Hunt's Meatloaf Sauce. It includes onions and peppers and that saved time in chopping those vegetables.

I followed the recipe on the Hunt's Meatloaf Sauce label.  

2 pounds ground sirloin beef (90% lean)
1 can (15.25 oz each) Hunt's Seasoned Tomato Sauce for Meatloaf, divided.
2 eggs, beaten.
1 cup quick-cooking oats, dry bread crumbs or cracker crumbs.
1/2 teaspoon salt.
1/2 teaspoon ground black pepper.

• Preheat oven to 400°F. Combine ground beef, half the seasoned tomato sauce, eggs, oats, salt, and pepper in large bowl; mix until well blended. Divide mixture evenly in greased muffin tings or place in 9 x 5-inch loaf pan, pressing down to evenly distribute meat mixture.
• For muffin sized portions bake uncovered for 25 - 28 minutes.  For the loaf pan size, bake, uncovered, 1 hour. Remove from oven and drain well. Pour remaining seasoned tomato sauce over meatloaf. Bake an additional 10 minutes. Remove from oven. Allow to rest 10 minutes before slicing into 8 slices to serve.
• 
  

Chicken, Green Bean, and Barley Casserole

If you're looking for a comforting casserole that's easy to prepare and delicious, this is the one to try this week.  I used a vintage Le Creuset casserole dish to bake.  You'll need a 2 - 2 1/2 quart casserole dish.

A little tip here.  Cook the barley FIRST so it will be ready to be mixed in with the casserole ingredients when the creamy portion is ready. I think the next time I make this dish, I may add a cup of steamed chopped carrots!

Cooking Spray for baking dish
4 T. unsalted butter, divided
1/3 cup chopped onion
1 t. chopped garlic
3 T. all-purpose flour
1/3 cup dry white wine
1 1/2 cup chicken stock
4 oz. cream cheese, cubed
1/4 cup grated Parmesan cheese
kosher salt
freshly ground black pepper
2 cups shredded rotisserie chicken
3 cups cooked pearled barley
8 oz. green beans, steamed and chopped
1/4 cup chopped flat leaf parsley
1 cup crumbled cheese crackers (I used Cheese-Its)

Preheat oven to 425 degrees F. Lightly grease a 2-quart baking dish.

While you prepare the filling, go ahead and let the barley cook because it's going to take about 40 - 45 minutes to cook.

Melt 3 tablespoons butter in a medium saucepan over medium-high heat. Add onion and garlic and cook, stirring occasionally, until caramelized, 8 to 10 minutes. Whisk in flour and cook, whisking constantly, 1 minute. Gradually whisk in wine and stock. Bring to a boil. Reduce heat and simmer, stirring occasionally, until thickened, 4 to 6 minutes.

Whisk in cream cheese, one piece at a time, then Parmesan, until smooth. Season with 1/4 teaspoon salt and 1/2 teaspoon pepper. Stir in chicken, cooked barley, green beans, and parsley. Transfer mixture to the prepared pan.

Melt the remaining tablespoon butter in a microwave-safe bowl. Add cheese crackers and stir to coat; sprinkle over casserole. Bake until golden and bubbly, 25 to 30 minutes.

Let stand 10 minutes before serving.

From Country Living.

Dining Out Southeast: Hector's Kitchen, Attalla, Alabama

I finally made it to Hector's Kitchen in Attalla, Alabama a few days ago.  This neat, cozy Latin American Restaurant is conveniently located near I-59.  

Hector Contreras is a native of Columbia, South America and came to America as a young adult.  He lived in Asheville, NC for 30 years before moving to Alabama.

We were warmly greeted by our server, Kim, who was extremely knowledgeable in answering our questions about the menu selections. We both chose to order from the "specials menu."

Sweet Harold chose the spring mix salad with housemade ranch dressing.  Other dressing choices were 1,000 Island and Balsamic Vinaigrette. The salad was fresh with diced pineapple and soft croutons.

I chose the soup:  Piccadillo Beef Sancocho.  The broth was flavorful with ground beef and tender vegetables.  I really dislike it when I order soup and it's lukewarm.  No problem with that here. This bowl was served nice and hot, and I know if I were feeling under the weather, this would be my choice of comfort food soup.

Harold ordered the Pork Colombian Special with roasted pork, all house sides of rice, black beans, plantains, yucca, and topped with his choice of a sunny side up fried egg.  It's difficult for me to begin to describe the goodness which is on this plate.  The pork was flavorful and tender. Both the black beans and rice were well seasoned and perfectly cooked. Two different condiments are provided including fresh house chopped salsa. You could literally taste the freshness of the tomatoes and herbs.  Hector's habanero sauce should be tried carefully at first, but if you love some heat with your meals, this is the one to try.  The plantains (pictured below that look like banana slices) were soft and tasty. Now to the yucca (about 9 o'clock on the plate).  From the few bites I swiped off his plate, I LOVED them. These were lightly fried and reminded me of a delicious thick cut french fry.  You can order the egg fried however you choose or scrambled.  Everything on this plate was delicious!

Now to my selection.  I chose the Mofongo.  Once again, a wide variety of new foods to try. I loved them all. Usually, when I order unfamiliar items, there may be one that doesn't appeal to me as much as the others. Not this time! Let's review everything on my plate!

Slow roasted pork served over yellow rice with green plantain chips with a side of black beans topped with an over medium egg.  See that item that looks like an egg roll in the bottom right?  More on that in a bit.

As y'all know, I know my pork. I love it cooked in any way possible. But slow roasted pork is the ultimate. Hector knows how to cook pork! Where the plantains on Harold's plate were softer, these were more chip like and crunchy.  

Now let's talk about that potato croquette!  Imagine pureed potatoes wrapped around that delicious pork and sofrito (a sauce made from peppers, tomatoes, garlic, onions, cilantro), then lightly battered and fried.  Sounds perfect, doesn't it?  Now add a delicious chimichurri mayo to dip it in, and you've got an ideal bit of deliciousness.  

I could make a meal from these and the yucca!  And I plan to go back and do precisely that.

And yes, we were stuffed, but we decided we couldn't leave without trying the flan for dessert.  Creamy, rich, and delicious. PLEASE save room to try this dessert.  You can come back here and thank me later

Hector stopped by our table, and we had a pleasant chat.  You can tell by talking with him and by tasting his food that he takes great pride in the food he cooks for his customers.  We are incredibly fortunate to have Hector's delicious meals in our area. 

The menu includes Cuban sandwiches, carne asada, coconut wraps, chicken and pork bowls.  There's also a children's menu and a nice selection of cocktails from which to choose.

I'm going to share some photos from Hector for you to get a more complete look at the fantastic food that's offered.  When you go enjoy a meal with Hector, tell him Lolly sent you!

Sheet Pan Dinner: Lemon Pepper Chicken, Green Beans and Parsnips

Y'all know how I love sheet pan dinners. I used boneless skinless chicken breasts, and I cut them in half lengthwise so they would cook quicker and more evenly. Your choice on what flavor profile you want to use, but I had been craving lemon pepper ANYTHING, so it was an easy decision for me.

You can cook as much or little as you need to feed your family, but remember these make great leftover for lunches at work. You can bake 4 pieces of chicken, 6, 2.  Add your own combination of the vegetables you love the most. Cooking these meals at a high temperature, roasts the vegetables and brings out their natural sweetness.

Here's what I prepared:

1 1/2 pounds boneless skinless chicken breasts

8 oz. green beans

3 parsnips, peeled, cut lengthwise and sliced in 2-inch lengths

Olive Oil

Lemon Pepper

1 - 2 T. butter (option)

Preheat oven to 400 degrees. Place chicken breasts on a rimmed baking sheet and lightly coat with olive oil. Sprinkle liberally with lemon pepper.

Place in oven while you prepare the vegetables. When parsnips are ready, remove baking sheet from oven and place vegetables on the pan. Drizzle with olive oil and season with lemon pepper.

Bake for 20 - 22 minutes or until internal temperature of chicken reaches 180 degrees F.

For an added richness, cube 1 - 2 T. butter and place the pieces on the hot pan. The butter will melt and make a really great sauce for the vegetables and the chicken.

Serve immediately.

Chicken and Vegetables with Barley

Pearled barley is my new favorite whole grain. The South is in a deep freeze along with the rest of the country and this was the perfect comfort food for a dreary cold Monday afternoon.

1 1/2 lbs. boneless skinless chicken breasts
1 t. each salt and black pepper
3 T olive oil
8 oz. sliced baby portabella mushrooms
1 medium onion, chopped
2 cloves garlic, minced
1/2 cup dry white wine
4 cups chicken broth, divided
1 bay leaf
1 cup pearl barley
3 T. dry sherry
2 medium carrots, peeled, halved lengthwise and cut into 1/8" thick slices
2 t. chopped fresh thyme
2 small zucchini, quartered lengthwise and cut into 1/2" thick slices
1/4 cup chopped fresh parsley
2 T. grated Parmesan cheese

Cut chicken into bite-size pieces and season with salt and pepper. Heat 2 T. olive oil in a large frying pan over medium-high heat. Add chicken and sauté until lightly browned about 6 minutes. Remove chicken from pan, then add remaining oil, mushrooms, and onion. Cook until mushrooms are lightly browned, about 7 minutes. Add garlic and cook 2 minutes more. Using a slotted spoon, transfer mushroom mixture to a bowl and set aside.

Add wine to hot pan and use a wooden spoon to scrape browned bits off the bottom. Add 2 cups broth, barley, and bay leaf and bring to a boil; reduce heat to low, cover, and cook until most of the liquid is absorbed and barley is tender about 25 minutes.

Stir in remaining 2 cups broth, sherry, carrots, and thyme. Bring to a boil, then reduce heat to a simmer, cover, and cook 10 minutes. Return chicken and mushroom mixture to pan, add zucchini and parsley and simmer until chicken is cooked through about 7 minutes. Remove bay leaf. Stir in parmesan and serve.

Adapted from www.myrecipes.com

Instant Pot Cooking: Country Style Ribs

The cold January rain has set in, and there's no way I wanted to stand out on the deck and attempt to grill ribs.  Time for another Instant Pot experiment!

I used a dry rub that I mixed up with this and that which I always use on smoked Boston Butts.  It includes paprika, chili powder, cumin, granulated garlic, onion powder, salt, black pepper, and ground coriander.  You can mix your own or use your favorite purchased dry rub mix.

Instead of using plain water in the pot, I found ham base at Publix today!  I have used Better than Bouillon's Beef and Chicken base for years, and I'm delighted to discover that they have this product in their line now.

2.5 lbs. country style ribs

Dry rub

1 cup water

1 t. ham base

1/2 t. liquid smoke (optional)

your favorite bbq sauce (optional)

Generously season the ribs with the dry rub. Set aside.

Mix water and ham base (and liquid smoke if using) together in a measuring cup and pour into the Instant Pot.

Place the trivet (rack) in the Instant Pot and fit the ribs into the cooker.

Close, lock the lid, set the pressure valve to steam.  Set the cooking time to 26 (or 28 minutes if the ribs are meaty) on high pressure.

When time is up, press “cancel” and let the steam naturally release for 5 minutes.  Then slowly turn the valve on the lid of the Instant Pot to venting position using a long-handled wooden spoon.  When the steam is released, carefully remove the cover.

Carefully remove the rack from the Instant Pot. The ribs are ready to eat!  But.......

if you'd like to sauce them up, place the ribs on a baking sheet like so. Brush them with your favorite BBQ sauce and put under the broiler for a minute or two to glaze the sauce.

So my verdict on pressure cooked ribs?  Two sauce covered thumbs up!