ToniAnns Chicken Piccata and side of Penne Pasta 

The  ultimate in gourmet comfort food is so quick and easy to create with a few short steps and so quick to get on the table for dinner.

  1. 8 Boneless Skinless Chicken Breast
  2. 1 1/2 cup Flour
  3. Salt & Cracked Black Pepper
  4. 2 Lemons
  5. 1/2 cup of Capers
  6. 1 1/4 cup Chicken Stock
  7. 11  Tbsp.  Butter
  8. 7  Tbsp. Olive Oil
  9. 5 oz. White  Button Mushrooms  ( My Family enjoys  this in their recipe but generally doesn’t   go in the classic  recipe)
  10. Handful of Fresh Parsley Chopped


Season your flour with salt and pepper, dredge your chicken cutlets in the flour

mixture and set aside.  In a large skillet  heat half of your butter and half of your olive oil , proceed to  cook your cutlets  in your skillet.  Lightly brown the  cutlets about 3 minutes on each side  as needed.    Add the rest of the  butter and olive oil.  Once all the cutlets are sautéed set aside. Sauté   your mushrooms and capers in the butter and oil. Add your Chicken stock  scraping the  bottom of  your skillet.  Proceed to start cooking your  pasta according  to the manufacturing directions.  While you’re water is coming to a boil, put the cutlets back in to the skillet and heat.  Squeeze the juice of 1 1/2 lemmon over the cutlets.  The remaining half slices place on top with the chopped parsley just before serving.  Reserve enough  juice for your pasta,  plate and serve!
Love ❤️ Thru Food is my Motto ! 


Peppercorn Tuna Steak

  • Tuna Steak is so easy to prepare ,  I made it tonight for my hubby he just loves it.  With three simple ingredients and it is so easy to prepare outside on your grill or either in a cast iron frying pan and you are done…

Ingredients are :

  1. Tuna Steak
  2. Fresh Coarse Black Pepper
  3. Sea  Salt
  4. Olive Oil

Lightly brush your  Tuna Steaks with olive oil, and apply your peppercorns and seasalt on all sides .  Have your grill on  high  heat, at least 400 degrees.   You know when You’re  steaks are done when you’re steaks are  beige on the out side, and pink on the inside It should be like sushi,  if you over cook your steak it will be dry and not moist with flavor.

Linguine  With White Clams and Shrimp 

Hi all ToniAnn here ,  I’ve been making this recipe for a number of years now.  If you enjoy enjoy your White Clam Sauce,  a little Creamy then you will enjoy this recipe.  Let me know how it turns out , I love to hear the feed back thanks.



  1. 1 dozen whole clams
  2. 1 lb of cleaned Shrimp
  3. 1 Can of Cento White Clam Sauce
  4. 1 Bottle of Cento Clam Juice
  5. 3 Garlic Cloves Chopped
  6. 1 Stick Butter
  7. 1/2 Medium Onion Chopped
  8. 3 tbs. of Flour. ( Wisk your flour in  about a half cup of  very  Cold water to ensure no Lumps)
  9. Fresh chopped Italian Parsley
  10. 1/2 Lemmon slices  
  11. Salt and Pepper to taste 
  12. 1 lb.. Of Linguine


Clean your clams make sure you scrub and rinse from  any debris under cold running water.   Place your clams in a large stock pot with sliced Lemmon pieces ,  some chopped parsley and water (some white cooking Wine can be added) also.  Add enough water to come half way up the sides of the  stock pot. but  not covering the clams. Depending on your likeness let your imagination go with it !  Steam  covered untill the clams open, this is a short process  it only takes about 5-7 minutes remove  the  clams from the stock pot discard any unopened clams   Remove  some of the clams  from their shells ,but not all  of them leaving some shells,  set the clams aside.  I like keeping  some of the clams in there  shells  also to  show real clams were used in the recipe.  The shrimp should be cleaned and deveined .  The shrimp are going to be added later to the sauce during  pasta cooking time otherwise they will become tough.
In a pot melt the  stick of butter and sauté onion, and garlic till soft not brown add salt and pepper.

Add Cento White Clam Sauce and Cento  White Clam Juice,  chopped fresh parsley on a low medium heat,  then slowly add your flour and cold water to the sauce making sure to continually to stir so that it dosent  stick.    The thickness  of the sauce  can be adjusted with a can of chicken stock, if you feel your sauce is too thick.   Add  your chicken stock a little at a time to ensure proper thickness or likeness .
Bring your pasta to a boil,  add your clams and shrimp to sauce during pasta cooking time.  Cook pasta according to pasta directions ,  drain and add you sauce to your pasta.

Love ❤️. thru Food is MY Motto. !

ToniAnns Sausage and Peppers

Who dosent love a Good tasting sausage and peppers sandwich on a hard roll, sub, grinder dripping with homemade Italian sauce?  Wherever you come from North or South, East or West  it sure is a great comfort food.   Well this one tray pleaser is great for company,  with just a few short list of ingredients .   It’s  so easy to put together, just mix once or twice   during cooking time , and  it will be ready to serve before you know it.  I hope you enjoy it as much as My Family.


Ingredients :

  1. 2 lbs. of Sausage  I use  1 lb. Hot and  1 lb. Sweet
  2. 1 28 oz Can of Crushed Tomatoes and 1/4 of the Can of Water
  3. 6 Green Bell Peppers sliced Juliene 
  4. 2 Medium Onions sliced  not chopped
  5. 2 tsp. Of chopped Fresh Garlic
  6. 1/2 tsp. Salt
  7. 1/2 tsp. Ground Black Pepper
  8. 1 tsp. Granulated Garlic
  9. 3 – 4 Chopped Fresh Basil
  10. 2 tbs. Olive Oil



Preheat your oven 350 degrees.  In a 13 X 9 tin baking pan.  I love useing baking tins especially when having company, less clean-up, more socializing .  Cut your sausages in half, and  place into the  baking tin.  Slice the  green peppers, and onions also place into the baking tin.  Pour your 28 oz can of Crushed Tomatoes into the tin pan , add  1/4 can of water from the crushed tomatoes .  Add your spices salt ,  ground black pepper,  garlic powder  and chopped garlic.  Mix in pan gentley  add chopped fresh basil and sprinkle with olive oil on top and bake for at least 2 hours uncovered .  Turn as needed,  enjoy and don’t forget the  BREAD !!


Love ❤️ Thru Food is My  Motto !

    Creamy Garlic Pasta 

    Who  dosent love Pasta ?  At least once a week we all can really indulge, right .  This Pasta is so creamy and tasty you will want to make it over and over again it’s a great mid-week meal.  Not only is it  quick and easy meal , it’s reasonable too!



    1. 2 tsp Extra Virgin Olive Oil
    2. 4 Garlic Cloves chopped
    3. 2 -3 Tbsp Butter
    4. 1/2 tsp. Salt
    5. 1/2 tsp. Black Ground Pepper
    6. 3 Cups of Chicken Stock
    7. 1/2 lb Angel Hair Pasta
    8. 1 Cup Grated Pecorino Cheese
    9. 3/4 Cup Heavy Cream
    10. 2 Tbsp. Chopped Fresh Parsley


    In a large pot bring your olive oil and chopped garlic on a  low medium heat and cook  about two minutes   Add butter, salt pepper and chicken stock.  Bring to a boil, once boiling put your pasta in and  cook pasta according to box directions ,  reduce heat and add Grated Pecorino Cheese , once cheese is  completely melted  turn heat off and stir in heavy cream and serve immediately top with chopped Parsley.  
    Love ❤️  Through Food is My Motto !

    Veal Meatloaf

    •   Ingredients 
    1. 1 lb. of Ground Veal
    2. 1 tsp. Salt
    3. 1 tsp. Pepper
    4. 1 tsp. Granulated Garlic
    5. 1 tsp. Italian Seasoning 
    6. 1 tsp. Worcestershire Sauce
    7. 1 tsp. Brown and Serve Bouquet 
    8. 1 Large Egg
    9. 1 8oz Can of Tomato Sauce
    10. 1 15oz Can of Tiny Peas 
    11. 1/2 cup Seasoned Bread Crumbs 
    • Directions:

    In a mixing bowl bring together your chopped veal with all of your dry ingredients.  But do not mix your Meatloaf yet, over mixing causes a hard meatloaf  not moist .   Add all your wet ingredients,  and half of your 8 oz can of tomato sauce.  Mix your Meatloaf , shape into a loaf and place in  a baking dish.   Surround your meatloaf with your Tiny peas, and remaining half of the tomato sauce sprinkle with extra salt and pepper ontop of your meatloaf and peas.  Bake in a 400 degrees oven for one hour or your meatloaf  reachs 160 degrees to be fully cooked.

    Here is a helpful hint try putting a water bath under yor Meat loaf so it  dosent crack  during cooking.
    Love ❤️ through Cooking 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