Time to Crack Open a Delicious Jar of Homemade Eggplant Antipasto 


Although this receipe may take eight hours to make, believe me it’s worth the wait.  It has simple ingredients and delicious flavor.

  1. 2 Eggplants about six (6) pounds
  2. 2 Ball Mason Jars
  3. 1 Large Bottle White Vinegar 
  4. Good Extra Virgin Olive Oil 
  5. Dried Garlic Powder 
  6. Dried Red Pepper Flakes 
  7. Dried Italian Seasoning 
  8. Salt
  • Directions:

Peel your eggplants cut them into 1/4  thick strips, and they should be no longer then three inches in length.  Place your Eggplant strips  into a collander,  sprinkle your eggplant strips with salt untill well coated.  Place your collander with your eggplant strips in a large pot this will help while catching the drippings from the Eggplant.  You need to  put a large plate  with a heavy object on top of the Eggplant strips such as a can to sit on top of the plate causing pressure to release the Eggplant Juices.  This is a Six to Eight hour process.  Once you are done , place Eggplant in large bowl cover all of your Eggplant with white vinegar let sit on counter for two more hours.  Once complete drain your eggplant and squeeze well.  The Eggplant will look very wormy at this point  , and be seedy.   First I rinse the Eggplant under cold running water  then to remove the seeds I spin the Eggplant in my salad spinner.  If you do not have a salad spinner that is o.k.,  shake the collander as much  as you can to remove the seeds. Place the Eggplant strips into a large mixing bowl , with the above ingredients.  Mix till well coated with all of the dry ingredients, sprinkle with olive oil turning lighltly  depending on your Taste Buds adjust to your liking.   In your sterlized Wide Mouth Mason Jars, fill your Eggplant.  Fill with Extra Virgin Olvie Oil just below the rim of your jars.  Place in a cool dry place in your cubard in two months.  Get ready for a Delicious well worth taste of heaven!
Love ❤️ Through Food is My Motto 

Quick Easy and Tasty Homemade Sundried Tomatoes 

  •   I Love making these Sundried tomatoes.  They are so easy to mix up , and  keep in your cubard.  You can enjoy them any time of year.  I  put them in my salads or serve them as a addition to my appetizer when company comes unexpected.  I   buy the  sundried tomatoes that are already dehydrated at my specialty market.  I season them just the way my family enjoys them,  but you can season them the way you like they are so versatile .

Now remember you can also add these  lovely little tomatoes to your Pasta dishes.  Such as Cream sauce, or even into your  chicken recipes to give your dish  more  flavorful  appeal .   Here’s  my receipe for my Sundried Tomatoes packed in Extra Virgin Olive Oil.

  1. Good Extra Virgin Olive Oil Filled just below wide mouth rim
  2. Sundried Tomatoes about Four  (4) cups
  3. Ball Mason Jar One (1)  sterlized (24) oz. Wide Mouth
  4. Cento Italian Seasoning  1/2 tsp.
  5. Cento Garlic Powder  1/2 tsp.
  6. Cento  Red Pepper Flakes  1/2 tsp.
  7. Cracked Black Pepper  1/4 tsp.
  8. Salt  1/2 tsp.


Love❤️ through Food is My Motto !

French Onion Soup


Who doesn’t love a Good bowl of Hot French Onion Soup ?  Think its a hard task?  it’s not.  This is not only a quick recipe that can be ready in no time, but it is so hardy too.   In this version of French onion soup I like ALOT  of  melted cheese .  But you can adjust the slices of cheese , more or less based on your prefence .   The following is the basic receipe , for two large ramken bowls , or onion soup crocs.

  1. 4 cups of onions
  2. 4 cups of beef broth
  3. 1 teaspoon thyme 
  4. 2 tablespoon of  Cooking sherry
  5. 1/2 cup of butter
  6. 2 tablespoons of olive oil
  7. Toasted French Baquet about 2 slices per bowl
  8. 4 Slices  of  Swiss cheese
  9. 8 Slices of Slicing Provolone Cheese 
  10. Sprinkled Grated Pecorino cheese for the top of each Ramken  or Onion Crocs
  11. 2 tablespoons of  Kitchen Bouquet
  12. Cracked Black pepper and Salt (THIS AMOUNT Is Up to You)
  • Directions 
  • Carmelize  your onions in your butter  and olive oil.  While your onions are Carmelizing add the Cracked Black pepper and salt .   I carmelize my onions in a Dutch oven on medium flame on top of my stove.  Carmlize  until your onions are clear, NOT BROWN. Then add your beef broth , cooking  sherry, dried thyme , and Kitchen Bouquet (Browning & Seasoing Sauce) .   Simmer  for forty minutes, and turning occasionally.   Toast your French baquet on both sides, under your broiler turning as needed.  
  •    Leave oven on Broil or Bake.  Remove French baquet and cut into pieces.   Ladel soup into crocs once  cooking  time has been reached   .  Put  your French baquet pieces into the French Onion soup  , put your layers of  chesses on top of soup  sprinkle wth your grated cheese.  Bake or Broil on a baking sheet until bubbly. 
  • Love ❤️ through Food is My Motto 



My Mom’s Stuffed Italian Frying Peppers with a little Twist

  • I remember my mother making stuffed frying peppers all so well.  It’s seems like yesterday that she  would whip them up  so easly for us in our family  italian kitchen.   This dish was a very reasonable priced vegetable to make,  but it tasted like a  delicacy.     Ingredients:

This receipe I made was for only Four (4)  Italian Frying Peppers.  Make adjustments if making more peppers.

  1. 4 Italian Frying Peppers
  2. 1  Green Onion Chopped or  1/4 of medium  onion chopped 
  3. 3  Garlic cloves Chopped 
  4. 4 slices of crusty bread chopped 
  5. 4 tabelspoons of extra virgin olive oil 
  6. 4 tablespoons of butter
  7. 1  handful of fresh chopped Italian parsley
  8. 1 egg beaten 
  9. 1 can  8 oz of Tomato sauce plus 1 can of water  * from your 8 oz can  (Mom’s Recipe)
  10. 1 12 oz Mason Jar of Homemade Roma Tomatoes (My Recipe)  “How to Can Roma Tomatoes  Recipe coming soon  !  My twist on this Recipe is useing my own canned Tomatoes 
  11. 4 tablespoons of Grated pecorino cheese
  12. Salt and pepper to taste  

Sauté onion and garlic in olive oil and in butter, till slightly golden.    Add your bread crumbs and push down your bread crumbs with the end of your fork, while sauteing .  Mix  well untill well blended while sauteing .  Remove from heat , and add your chopped parsley, salt and pepper.  Salt and peppper is always a required ingredient  when cooking.  In  most of all my  recipes I don’t like to  tell people  exactly how much  salt and pepper for you to use.  I always say ( to  put to taste ) , because  some people like more then others .   Unless of course you are baking and need exact measurements.  Then add your  grated pecorino cheese and beaten egg.  Mix untill blended.    You’re  stuffing for your peppers should be moist  in consistencey,  not dry.  Cut off ends of  your frying peppers ( remove seeds) and stuff with stuffing.   If making my mothers recipe add tomato sauce and one can of water, and add your sauce to the bottom of a  covered non stick pan.  If making my recipe add homemade canned Roma tomatoes.  Place your Stuffed Peppers on top of your sauce , and  cook covered for at least forty minutes or until  fork tender, turning carefully  during cooking time.
Love ❤️  through Cooking is My Motto!!



Easy 7 minute steamed Zucchini 

  •   Zucchini   Is rich in Folate (for cell devlopment, and  help to produce Red blood cells to name a few .   Some zucchini come in dark green to yellow in color.  This is a simple 7 minute steamed vegetable recipe , any beginner can do.  

I used  one  8 inch zucchini  in a 1 1/2 quart coverd pot.   I have a metal steamer but you can feel free to use  any type  steamer  you have  , or  whatever you feel comfortable with will work just fine .  Clean  and chop your zucchini , chop up  your 2 garlic cloves , set aside .   Bring your water level up to your basket level place zucchini , garlic , and salt and Pepper into basket.  Cover on Medium heat  once it comes  to a full rolling  boil lower heat and steam  for 7 minutes .

Remove the zucchini from the steamer and serve with a splash of evo  and enjoy !

Love ❤️ through Food is my Motto !

Escarole & Cannellini Beans

Did you Escarole is Loaded  with Vitamin K, A,  and rich in dietery Fiber?

  1. 3 tablespoon EVO (extra virgin olive oil)
  2. 1 lb of Escarole
  3. 1 15 oz can Cannellini beans
  4. 1 tbs.  of Better then Bouillon, Chicken base follow directions  on jar , or 1 can  of  chicken stock
  5. 3 chopped garlic cloves
  6. salt & pepper of  your liking
  7. 1/2 cup of saute’ pepperoni, or sausage in olive oil  **  You can leave the Meat out for my  Vegan friends **


Clean and wash your Escarole well under cool running water.    Making sure  all leaves are cleaned from any dirt or sand.  If you have some time you can even soak the head upside down in a cold water pot, lifting up then rinsing.   You would be surprised how much dirt is lifted during this process.   I brake the the Escarole by hand and place into a colander and set aside. Start  to sauté  your garlic till fragrant.  Add Escarole it should only be rinsed off not dry .   Cook down turning  while cooking on medium heat .  Add chicken base or  chicken stock , cook for 15 minutes. Add you’re Cannellini Beans and cook another 5 minutes just enough to heat up the Cannellini Beans.   Sprinkle with a good parmesan cheese , and serve up with a good crusty bread.  ***  If you are making your dish with any of the above meats mentioned  saute’ in olive oil first till golden  brown, then proceed with the next steps listed in this recipe .


Easy Beef Stroganoff

Beef Stroganoff is a Russian dish, I sauté pieces of beef rolled in flour, salt, and pepper.  It’s a easy recipe the Key is to a constent stir.

Ingredients :

2 lb package stew meat  ( I always re-cut smaller into bite size pieces)

1   Medium chopped onion

1 10 oz. package mushrooms sliced

1 can of beef broth

2 sticks butter

1  16 oz contanier sour cream

1 10 oz pack. of egg noodles

1/2  cup of all-purpose flour,  Salt and Pepper to taste

Directions :

Slice mushrooms and chop onions .  Sauté the mushrooms and the onions in butter till soft and transulcent.  Remove from your sauté pan, place onions and mushrooms in a seperate dish, leaving remain drippings.  In a  seperate bowl add flour , salt and pepper to your stew meat until well coated.  Place in  sauté pan with your drippings and sauté on moderate heat.   Stirring  constantly  brown meat, add   1/2 stick butter,  add mushrooms and onions stirring them till thickend.   Slowly add beef broth.   This  should all come together to  be well blended,  season again with salt and pepper if needed.  Have  a stock pot large enough for your egg noodles coming to a boil.   Remove meat from heat and slowly incorporate sour cream one tablespoon at a time.  Boil and cook your noodles according to directions.  Incorporate the two and enoy !

Love ❤️ through Food is My Motto !