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 !

    My Moms Italian Red Clam Chowder

    Hi guys I love this recipe, my Mother made this chowder  for us on  Friday’s .  Especially that we didn’t eat “Meat on Friday”, during  the Lent  season.    My family loves this recipe , I’m sure yours will  too  .   You can also add fresh whole clams if you prefer.  Just make sure  you have time to clean your clams under cold running water, and remove any debris.  Add the Raw Clams at least ten minutes to your pot and allow to simmer  prior to serving .   I love this recipe too,  because  a few chops of the vegetables and the hard work  is done , the rest is opening a few cans.


    1. 1 8 fl oz. Clam Juice
    2. 1 8 oz tomato sauce and 1 can of water
    3. 1 10 oz  Fancy Whole Baby Clams in Can
    4. 3  Medium Carrots Chopped
    5. 3 Stalks of Celery Chopped
    6. 3 Russet Potatoes Chopped pre-boiled
    7. 1 Medium Oinion  Chopped
    8. 1 Bay Leaf
    9. 1 tsp. Salt
    10. 1 tsp. Black pepper
    11. 1 tsp. Oregano
    12. 1 tsp. Garlic Powder
    13. 1 lb. of Ditalini Pasta

    In a stock pot sauté your medium chopped onion, sauté till translucent in olive oil.  Add carrots, and  celery  sauté with your onion.  Add Clam Juice, Tomatoe Sauce and one can of water from your 8 oz of tomatoe sauce.  Mixing all ingredients, add seasoning Bay Leaf , Salt and Pepper , Oregano and Garlic Powder.  Let simmer till your vegetables are done.  Then add pre-boiled potatoes and   Fancy Whole Baby Clams.    Cook your Ditalini according to directions and then add to your chowder.
    This is a Easy Manhattan Clam Chowder Soup Enjoyed by Many family members of mine , and thought I would share it with You.

    My Motto Is Love ❤️  Through Food !

    Artichoke Pie Appetizer 

    Here’s a Great Appetizer you can put together for all to appreciate at your “Super Bowl Party”.



    1. 1 Frozen Pie Shell
    2. 6 Eggs
    3. 1/4 Cup Grated Pecorino Romano Cheese 
    4. 1/2 Cup Chopped Pepperoni 
    5. 1 Frozen Package of Artichoke Hearts  OR   1 14 0z. Can of Artichoke Hearts 
    6. 1 tbsp. Chopped Parsley   OR Parsley Flakes
    7. 1 tsp. Salt
    8. 1  tsp. Pepper 
    • Directions 

    Drain and quater your artichoke hearts, making sure all water is drained throughly.  Place your artichoke hearts in a mixing bowl add your  Pecorino cheese,  add the chopped pepperoni and  parsley .  Mix eggs and add to your artichoke mixture, add salt and pepper mix and pour into your pie shell.  Bake in a 350 ‘ degree oven for one hour. 

    It’s National Nutella Day  February 5th 

    It’s National Nutella Day today, I Made some simple Crepes to celebrate.  This is a simple crepe recipe,  they are  delicious and easy to prepare in just a short time  .

    Simple Crepe Recipe:

    1. 1 tbsp. melted butter
    2. 1 Cup Flour
    3. 1 Tbsp. Sugar
    4. 1/2  tsp. Salt
    5. 1 1/2 cup Milk
    6. 3 Eggs

    Melt butter whisk  it into the  flour,  then add sugar, salt, milk, and eggs.  Heat a nonstick skillet over medium heat.  Ladle your  Crepe mixture into your  skillet , cook crepe until golden around all edges of your crepe   then flip , and repeat process to make your crepes. Once done fill  with something delicious I chose Nutella in honor of “Nutella Day” !!
    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! 

    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 !