Baby Baked Eggplant 

  

  I  had to go to a wonderful family Bridal Shower this weekend, on the way home I couldn’t resist stoping at a few of my favorite  Vegetable Stands and Bakery to name a few.  I love being able to park your car and walk one block and  buy anything you need to create a great meal right at your fingertips.  I was lucky enough to find these super tiny eggplants and thought I’ll  buy them and   Stuff and Bake them!  I also picked up some delicious Crusty Italian Bread and dessert too.  Now mind you I have made this recipe before with baby Eggplants but these were really little so I used the same recipe on theses cute little eggplants and they came out just as Delicious .


Ingredients 

  1. Eggplant ( Small Size Works Best). 
  2. Seasoned Breadcrumbs.  I had 11 Eggplants so I used 2 Cups
  3. 3 tbs. Pecorino Romano
  4. 1/4 tsp. Salt
  5. 1/4 tsp. Pepper
  6. 1/4 tsp. Garlic Powder

Wash and cut off ends of Eggplants .

   
Cut your Eggplants in half lengthwise , then once you have done this make cuts down and across each Eggplant making sure not to go thru the skin of the eggplant as shown.

In a mixing bowl bring together all the above ingredients , and mix well.  Once the Breadcrumb stuffing is incorporated it’s time to stuff your eggplants.  Without breaking them apart , crack eggplants open and sprinkle  your breadcrumb stuffing into each one. Place the Eggplants after they are stuffed into a baking dish.

 

Pouring enough water to cover just the the sides of the eggplant, as shown. Drizzling   the tops of each eggplant with extra virgin olive oil and cover with tinfoil  and bake at 350 degrees until soft .

     
 

Love ❤️Through 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.

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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

  
Directions:

 

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!

      

    Ingredients

    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

    Directions:

    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.


    Ingredients 

    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 !

    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.
    Ingredients:

    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.
    Ingredients

    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 !