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
1 head of Broccoli Rabe or Rapini cleaned chopped stems removed
1 lb. of Hot or Sweet Sausage. Your choice
1 lb. Rigatoni pasta
6 Garlic Cloves chopped
1 Can of Chicken Stock
5 Tbs of Evo
1/4 tsp Salt & Pepper
1/2 tsp. Cento Garlic powder
Bring a large pot of water to a boil, boil broccoli Rabe for ( 3 ) minutes drain well and set aside. A quick (3) minute boil of your Broccoli Rape or Rapini will reduce the taste of the bitterness . Sauté your sausage casing removed in EVO. When almost brown add chopped garlic. Continue to sauté then add Broccoli Rabe and spices , add can of chicken stock. Incorporate all continue to sauté .
Bring pasta to boil , take at least 3 1/2 laddels of starch water , and add to create more juice to your Sausage & Broccoli Rabe. Bring all together once pasta is drained and serve . Serve with grated Pecorino Romano on top.
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 .
- Eggplant ( Small Size Works Best).
- Seasoned Breadcrumbs. I had 11 Eggplants so I used 2 Cups
- 3 tbs. Pecorino Romano
- 1/4 tsp. Salt
- 1/4 tsp. Pepper
- 1/4 tsp. Garlic Powder
Wash and cut off ends of Eggplants .
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!
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.
- 2 lbs. of Sausage I use 1 lb. Hot and 1 lb. Sweet
- 1 28 oz Can of Crushed Tomatoes and 1/4 of the Can of Water
- 6 Green Bell Peppers sliced Juliene
- 2 Medium Onions sliced not chopped
- 2 tsp. Of chopped Fresh Garlic
- 1/2 tsp. Salt
- 1/2 tsp. Ground Black Pepper
- 1 tsp. Granulated Garlic
- 3 – 4 Chopped Fresh Basil
- 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 !
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 8 fl oz. Clam Juice
- 1 8 oz tomato sauce and 1 can of water
- 1 10 oz Fancy Whole Baby Clams in Can
- 3 Medium Carrots Chopped
- 3 Stalks of Celery Chopped
- 3 Russet Potatoes Chopped pre-boiled
- 1 Medium Oinion Chopped
- 1 Bay Leaf
- 1 tsp. Salt
- 1 tsp. Black pepper
- 1 tsp. Oregano
- 1 tsp. Garlic Powder
- 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 !
Although this receipe may take eight hours to make, believe me it’s worth the wait. It has simple ingredients and delicious flavor.
- 2 Eggplants about six (6) pounds
- 2 Ball Mason Jars
- 1 Large Bottle White Vinegar
- Good Extra Virgin Olive Oil
- Dried Garlic Powder
- Dried Red Pepper Flakes
- Dried Italian Seasoning
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
- 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 !