I find it easier to boil the sausage, then cut. Cut all peppers and onions garlic and sauté, with olive oil and S&P. Add sausage sauté and serve
- 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.
- Good Extra Virgin Olive Oil Filled just below wide mouth rim
- Sundried Tomatoes about Four (4) cups
- Ball Mason Jar One (1) sterlized (24) oz. Wide Mouth
- Cento Italian Seasoning 1/2 tsp.
- Cento Garlic Powder 1/2 tsp.
- Cento Red Pepper Flakes 1/2 tsp.
- Cracked Black Pepper 1/4 tsp.
- Salt 1/2 tsp.
Love❤️ through Food is My Motto !
Did you Escarole is Loaded with Vitamin K, A, and rich in dietery Fiber?
- 3 tablespoon EVO (extra virgin olive oil)
- 1 lb of Escarole
- 1 15 oz can Cannellini beans
- 1 tbs. of Better then Bouillon, Chicken base follow directions on jar , or 1 can of chicken stock
- 3 chopped garlic cloves
- salt & pepper of your liking
- 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 .
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.
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
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 !
This year food trend for 2016 to watch is going to be a year of a lot of whole foods . Consumers are looking to pay a little extra for their foods. Rather then getting bargain foods . They shop organic foods, specialty food markets, local food stands, and have home grown gardens . Potted herbs and potted gardens are huge in Restaurants all Over major cities today . They take pride using their own vegetables and fresh herbs and list them on their menu which have big draws to the consumer. Dried beans are so healthy for you and simple to create just like my “New Years Good Luck Lentil Recipe” . Beans and certain types of legumes are a great protein. Vegetables are a huge staple , and will be taking center stage this year, no more cutting ends off the ends of your vegetables clean and cook whole giving (more nutrients) for you.
I have canned all my own Tomatoes , peaches, artichoke hearts, eggplant, and even green olives to name a few last summer and will share those great recipes , soon too. Let’s Get cooking for 2016….
Love ❤️ through food is my Motto !
- 1 Large Eggplant, trimmed, peeled and sliced 1/2-inch thick lengthways
- 10 oz. package Goat Cheese
- 1 lb. cotainer of Sorrento whole milk ricotta cheese
- 1 egg white beaten
- 8 sprigs of roughly chopped italian parsley
- 1/4 cup of grated Parmesan cheese
salt and freshly ground black pepper to your taste
Eggplant Breading consists of:
- 2 cups of italian seasoned bread crumbs
- 1 cup stone ground corn meal
- 3 beaten eggs for egg wash
- 2 tbls. of grated parmesan cheese
salt and freshly ground pepper to taste
Cut off ends of your eggplant. Peel and slice your eggplant lengthways, cutting into 1/2 inch thick pieces. Prepare your egg wash , beat your eggs in a seperate dish, adding your parmesan cheese and salt and pepper. In a second dish mix your dry ingredients. Bread crumbs and corn meal should be blended thoroughly . Heat a 1/4 inch cooking oil in a large skillet to 350 degrees bringing you’re oil to this temperature will make your eggplant less likely to absorb the oil during cooking. Dip your eggplant slices in egg wash, then your dry bread crumb mixture, and begin to fry turning until both sides are golden brown. Set aside and cool on paper towels to absorb any extra oil from your frying of the eggplant. Mix together in a large bowl your wet ingredients. Ricotta cheese, goat cheese, egg white, chopped parsely, parmesan cheese and salt and pepper, until well blended. Place a tablespoon of your goat cheese and ricotta mixture in the center of your fried eggplant pieces . Bring up each end of the eggplant close your Rollatini with a toothpick. After all your eggplant are stuffed and are rolled coat a 13 x 9 baking dish with your favorite italian sauce. Put your rollatini in your baking dish. Ladle your sauce on top of the rollatini, and sprnkle wth your grated mozzarella cheese. Bake at 375 degree oven for 30 – 40 minutes or till mozzarella is bubley.
Love ❤️ through Food is My Motto !
Home Made Sweet potatoes for Thanksgiving
* 5 lbs of Yams
* 1/2 pound of butter
* 1 pound of Brown Sugar
Clean and wash Yams under cold running water. Boil yams in a large pot till fork tender. Drain under cold running water, pinch ends of yams and peel , your skins will just peel right off. Quater yams and arrange in a baking dish. Melt 1/2 cup of butter in a saucepan once melted add 1 pound of brown sugar and stir to you get a consistency of a syrup. Pour your mixture of yams and bake in a 350 degree oven for 1 hour.
This is one dish that you family and friends will love ❤
Simple recipe’s made easy for first time learners.
Have questions send me a message 🙂