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 !

Escarole & Cannellini Beans

Did you Escarole is Loaded  with Vitamin K, A,  and rich in dietery Fiber?

  1. 3 tablespoon EVO (extra virgin olive oil)
  2. 1 lb of Escarole
  3. 1 15 oz can Cannellini beans
  4. 1 tbs.  of Better then Bouillon, Chicken base follow directions  on jar , or 1 can  of  chicken stock
  5. 3 chopped garlic cloves
  6. salt & pepper of  your liking
  7. 1/2 cup of saute’ pepperoni, or sausage in olive oil  **  You can leave the Meat out for my  Vegan friends **

Directions:

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 .

 

Easy Beef Stroganoff

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.

Ingredients :

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

Directions :

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 !

 

Food Trend for 2016

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 ! img_3790

Eggplant Rollatini

imageimageIngredients

  1. 1 Large Eggplant, trimmed, peeled and sliced 1/2-inch thick lengthways
  2. 10 oz. package Goat Cheese
  3. 1 lb. cotainer of Sorrento whole milk ricotta cheese
  4. 1 egg white beaten
  5. 8 sprigs of roughly chopped italian parsley
  6. 1/4 cup of grated Parmesan cheese
  7. salt and freshly ground black pepper to your taste
  8. Eggplant Breading consists of:

  9. 2 cups of italian seasoned bread crumbs
  10. 1 cup stone ground corn meal
  11. 3 beaten eggs for egg wash
  12. 2 tbls. of grated parmesan cheese
  13. salt and freshly ground pepper to taste

    Directions :

    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 !

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Home Made Sweet potatoes for Thanksgiving

image

Ingredients

*  5 lbs of Yams

*   1/2 pound of butter

*    1 pound of Brown Sugar

Directions

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 🙂