Swedish Meatballs

First let me say this is a number 1 crowd pleaser.  When I make it I always make at least 4 lbs of Chop Meat.  One pound is never for my crowd they simply love it .  I adapted this recipe from a cookbook  from a dear friend from her PTA  fundraiser Cookbook and have been making it since 1991.

Ingredients:

1 lb Chop Meat

1 Cup  Bread Crumbs

1/2 Cup Milk

1 Egg

1 tsp. Salt @ Pepper

1/4 tsp Nutmeg

1/2 Cup Onion Chopped

1/3 Cup Margerine

1 1/2 Tbsp Flour

1 Cup Beef Broth

Directions:

Soak bread crumbs in milk for 15 minutes.  Mix in with Chop meat .  Add seasoning and egg. Fry onion till clear in Margerine when soft Ladel out onion and add to chop meat .  Mix all of your ingredient well.   Make meaballs and fry in Margerine .  When done frying remove meatballs and place in a seperate tin .  Add broth to fryer and scrap up bits , add flour, cooking slowly to form gray.  Add gravy to meatball’s and Serve! SPECIAL NOTE :  While frying your Sweish Meatballs add more Margerine to reduce sticking .

Love❤️ Thru Food is my Motto !

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

Directions:

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 ! 

 

Easy Blueberry Jam

  • While I was on a Short Vacation I was able to pick up some fresh Blueberries.  I enjoy checking the local farmers markets to see what is in season in the area, these local Blueberries were Bursting with flavor and appetizing to my Eyes as Well.   So I decided to buy some and make some delicious Jam.  I used only 3 ingredients in this recipe which made it so simple.  Enjoy and have fun with your children making this it only takes a few minutes.

Ingredients:

  1. 1 Pint of Blueberries 
  2. 1/2 Cup of Raw Honey 
  3. 1 1/3 tps. Lemmon juice 

Directions 

Clean and discard any stems from the blueberries. Place them in a pot , bring to a boil then reduce to low heat with all above ingredients.
Proceed to cook your blueberries until they are completely cooked thru about 20 minutes.  They will start to look like the picture below.  Stir your Blueberries so that they will break open and relase their flavor for your jam.


Once you reach the correct consistently have your canning jars sterilized and ready for filling. I was able to get three jars from these Blueberries!

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.

Happy Earth Day Everyone!!

  I couldn’t resist shopping today for some great Herbs , Tomatoes and Flowers at one of my favorite nurseries to name a few. In the spirit of Earth Day I am going to start some container gardens. Of spearmint, orange mint,  basil and tomatoes.  Hopefully all grows well so I can use them in my Homemade Recipes! 
   Love ❤️through Food is my Motto!

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!