Flavored Wine Vinegars

These Flavored Wine Vinegars are prefect for holiday gift giving or keeping. They  taste so much better than store bought and so easy to make you’ll be making your own vinegar all the time.  

You know that wine that’s been sitting for a few days??? That’s the wine to use in this recipe. But you don’t have to use wine at all, if you have an allergy to it,

leave the wine out and add apple juice or just use vinegar. It will still be delicious!!!

Make  Flavored Wine Vinegars Pretty

You can make these Flavored Wine Vinegars gift giving worthy by using  pretty bottles and and jars tying some twine around them.

Add pretty towels and a salad bowl and you have a gift anyone would love to receive any time of the year!!! I will be doing a series

on food for gifting. Please following along and don’t forget to leave me a comment. And please don’t forget to tag me on Instagram.

I love hearing from you, it’s my favorite part!!!!

Ingredients

• 1 quart white vinegar
• 2 cups white or red wine
• 1 Tablespoon pepper corns
• 3 cloves garlic
• 2 tablespoons sugar
• Peel from one lemon
• Peel from one orange
• 6 sprigs each of thyme, rosemary and tarragon
• 10 raspberries

Instructions

1. In a medium stock pot simmer the vinegar, wine, 2 gloves of garlic, 2 sprigs each of the herbs, on low until it reaches 190 degrees about 15 minutes
2. Set aside  covered for 2 hours
3. Strain and let sit on counter overnight
4. Pour into pretty, sterilized  bottles
5. Add raspberries, thyme and lemon to one
6. Add rosemary, garlic and lemon peel to another
7. Add orange rind, peppercorns and tarragon to the third
8. Let sit on your counter for up to one month using as needed

This Tuna Puttanesca sauce is quick, easy and delicious!!!!

PUTTANESCA sauce might have a scandalous past, history has it was made by prostitutes, for it’s powerful aroma,  used to drawn  customers. I don’t know how much is fact and how much is fiction,I love the history behind the recipe. I know growing up we referred to it as the sauce of the prostitutes.

The combination of anchovies, olives and capers, gives this Puttanesca sauce a robust rich flavor, with aroma that still draws people to  a different room,…. The  kitchen.

The sauce cooks quickly in this deep covered   saute pan, and it’s a deep enough pan you can toss the pasta in the same pan.

What I use When Making Tuna Puttanseca Sauce

I used spaghetti  pasta , you can use what fits your life style and taste, short or long shaped pasta. doesn’t matter. If the sauce is too dry use a more of the pasta water, it’s starchy from the pasta, and  great to add substance to the sauce, and because of it’s starchy it’s a thicken agent.

.I also used kalamata olives, I love their pungent taste. Traditionally the olives used my mother were picked on our family farm in Tuscany, she would cure them in a salt and water solution she changed every few days,  for weeks. until the bitterness was drawn out.  They went from a shiny purple to a shriveled up olive, she marinated in olive oil, garlic, orange rind, and red pepper flakes, they were delicious and time consuming.  It is important in this recipe to use  flavorful olives. It’s a simple sauce with bold flavors, created by strong flavored ingredients.

I hope you try this and the part I like  best…..Let me know how you liked it!!!! Enjoy restaurant style cooking at home!!!!

Please don’t forget to tag me on Instagram with your creations!!!!

Ingredients

1. lbs. Spaghetti pasta cooked according to package directions (el Dente)
2. 1 small chopped onion
3. 2 Tbs. chopped garlic
4. 4 anchovy fillets
5. 2 cans albacore tuna in water
6. 1/2 cup capers
7. 1 cup chopped kalamata olives
8. 1 15 oz. can chopped tomatoes
9. 1 15 oz. tomato sauce
10. 1 cup reserved pasta water
11. 1 Tbs. each chopped Italian parsley, basil,  thyme and red pepper flakes
12. 2 Tbs. each olive oil and butter

Instruction

1.Cook pasta according to package directions reserving 1 cup pasta water

2.Mean while prepare your sauce by heating oil and butter in a large deep saute pan, add onion and garlic, cook until tender and just begining to brown

3.Add the anchovy fillets stir until anchovies disintegrate, then add both cans of tomatoes not drained and reserved pasta water.

4.Simmer covered for 20 minutes, add the Tuna, olives, spinach, capers, red pepper flecks and herbs, simmer 10 minutes longer,

5.Always salt and pepper to taste

6.Toss with the drained spaghetti pasta, ………ENJOY

So what is Easy Bolognese sauce?

Easy Bolognese Sauce is a chunky sauce made with minced beef, garlic, carrots, herbs and enough tomatoes for flavor.

It’s a hearty sauce when you want stick to your ribs comfort food.  It’s  delicious, versatile and easy to make you’ll want to have it on hand, for ready make meals.

I used ground turkey, you can use any ground meat and pasta, that fits your taste. The recipe calls for pappardelle pasta, but you can use this same Bolognese sauce when you want a heartier lasagna too!!! 

It’s not to often that you find a recipe that your whole family likes. when you do WIN- WIN.

Not only is it a family favorite it’s a crowd pleasing meal on a budget add a salad, some crusty french bread and you have dinner special enough for weekend get togethers  and easy enough for weeknight family meals.Why I love Easy Bolognese Sauce

This is a great go to meat sauce when you want, easy, healthy, flavorful Italian meals, the trifecta for dinner success.

I make this hearty meat sauce in my cast iron dutch oven, sometimes, if I want carefree cooking, I start it on the stove top, and finish it off in a 375 degree oven for one hour.

You can double or triple the recipe, it keeps in your refrigerator up to 4 days,  you can freeze it for ready made meals, that’s what I do when I make it.

The link below will take you to a the cast iron dutch oven I use, not only for this recipe, but for recipes the require longer cooking time.

It is also the Dutch oven I use to bake my sour dough bread, the recipe for the sourdough bread is posted below. My Dutch oven https://amzn.to/2XlrfIJ

Happy day my dears and always cook happy!!!!Ingredients

1 Lbs. papperdelle

1 Lbs. ground turkey

1 chopped onion

2 carrots grated

2 Tablespoons chopped garlic

2 15 oz. cans crushed tomatoes

2 cup waters

1 cup chicken stock

1 Tbs. each chopped Italian parsley, basil, and thyme

2 Tbs. each olive oil and butter

Instruction

1. Cook pasta according to package directions
2. Heat oil and butter in a deep saute pan
3. Add onion, garlic and carrots
4. Saute until tender and just beginning to brown
5. Add ground turkey brown breaking into small pieces with wooden spoon
6. Salt and pepper to taste
7. Drain fat
8. Add tomatoes, chicken stock,  and herbs
9. Simmer covered 45 minutes

Real Easy Marinara

This Real Easy Marinara is an Italian mother sauce, from this basic recipe the meal possibilities are endless. Marinara sauce is a tomato sauce usually made with tomatoes, garlic and herbs.

Your going to love this recipe for so many reasons. First you only need a few pantry ingredients, seven to be exact, if your counting the water. Second it’s so easy, you’ll wonder why you never made it before. Another thing this Easy Marinara Sauce is freezer friendly. One important thing about this recipe since it’s make with tomatoes, be sure to use the best brand you can find, here’s the crushed tomatoes and the

tomato sauce I use. When I make it I always make more than I need and freeze it in different size containers for ready made meals or to add to recipe.

But the best part is it’s one of those Italian sauces everyone loves.

If your looking for a good all around stock pot this is the one I use for most of my sauces,stews,  and soups. It’s the prefect size comes with a lid and it’s good quality,so you only need one.

Ingredients

• 2 Tablespoons each olive oil and butter
• 1 chopped yellow onion
• 1 bunch chopped Italian parsley
• 1 30 oz. can crushed tomatoes
• 1 30 oz. can tomato sauce
• 1 30 oz. can water
• 1 bunch large chopped basil

Instructions

1. In a medium size stock pot bring the oil and butter to medium heat
2. Chop the onion, parsley and garlic together add to the stock pot
3. Saute until tender and just beginning to brown
4. Add the rest of the ingredients except for the basil
5. Bring to a boil lower the heat and simmer covered 2 hours stirring occasionally Add the basil the last 30 minutes.

Balsamic BBQ Sauce

This Balsamic BBQ Sauce is the best barbecue sauce that is both sweet and tangy is ready in 15 minutes and made from scratch.

BBQ sauce is one of those foods that differ from state to state you have Kansas City style, Memphis style, Texas style and many between. Everyone has their personal favorite. I like them all.

Growing up in an Italian household our BBQ sauce consisted of a basic olive oil, garlic, lemon juice and herbs, still one of my favorites.

But today I wanted to share this quick and easy BBQ sauce that uses few ingredients you probably have  on hand,is ready in 15 minutes. and comes out prefect every time.

Storing Balsamic BBQ Sauce

When you make this Balsamic BBQ sauce as a made-ahead meal prep allow it to cool, then pour it onto mason jars. Seal it tight with a tight fitting lid and store it in the refrigerator to use for quick and easy meals throughout the week.

It’s the prefect sauce to use for pulled pork or chicken and keeps fresh in you fridge up to 2 weeks.

When you make this BBQ sauce please leave me a comment, let me know in what recipe you used it, and don’t forget to tag me on Instagram with your creations I love hearing from you!!!

Ingredients

• 2 cups ketchup
• 1 cup water
• 1 cup balsamic vinegar
• 1/4 cup red wine vinegar
• 1/2 cup brown sugar
• 2 Tablespoons hot sauce
• 1 Tablespoon each powered garlic, onion, smokey paprika, Worcestershire sauce
• Salt and pepper to taste

Instructions

1. Mix all ingredients in a medium size sauce pan
2. simmer covered 15 minutes over low heat or until sauce thickens stirring occasionally

Mixed Mushroom Marinara

This easy classic  mixed mushroom sauce is make with three different mushrooms for a thick, rich  vegetarian marinara full of robust earthy flavors. It’s so easy and versatile you’ll want to make it often.

In this mixed mushroom marinara I used three different types of mushrooms  crimini, white button and portabellas. You can use any combination of mushrooms you like, that’s the beauty of this recipe. not only can you customize this recipe to your liking, You can freeze it for ready made meals when you need dinner quick. You can even add ground chicken, beef, or turkey for a hearty meat sauce,

I severed this mixed mushroom marinara  over air fried polenta rounds, it’s just as good over pasta, and delicious over toast sprinkled with parmesan and  Italian herbs.

This recipe is simple in nature, uses few ingredients and produces intense flavors It’s sure to become your go to sauce when you want Italian, but you also need quick and easy.

While sometimes it’s nice to showcase your chef abilities with fancy, perfectly plated creations most of the time simple is the way I cook.

Cleaning The Mushrooms

This Mixed mushroom marinara is full of delicious earthy flavors and because mushrooms grow close to the earth they can be full of dirt too!!

Mushrooms are like sponges. If you soak them in water they become waterlogged and won’t brown nicely. Instead clean mushrooms with a damp paper towel.

If your using sliced mushrooms, most are pre cleaned. If you see dirt give them a quick rinse in a colander just before cooking patting them dry with dry paper towels.

If your using whole portabellas , follow the process above, then remove the stem which can be saved and frozen to use in stuffed mushrooms, and with a spoon scoop out the gills and slice.

It’s helpful to remember mushrooms need a shower not a bath, if they are still dirty after wiping with a damp paper towel, give them a quick rinse.

If you make this recipe please leave me comment and don’t forget to tag me on Instagram that’s my favorite part!!!

Ingredients

• 8 oz. sliced white mushrooms
• 8 oz sliced crimini mushrooms
• 8 oz sliced portabellas
• 2 cans 15 oz. crushed tomatoes
• 2 cans 15 oz. tomato sauce
• 1 chopped bunch Italian parsley
• 2 tablespoon each chopped basil, thyme and oregano
• 1 chopped medium onion
• 2 tablespoons each butter and olive oil
• Salt and pepper to taste

Instructions

1. In a 5 quart stock pot heat the olive oil and butter
2. Add the onion and garlic saute until limp
3. Add in the mushrooms saute until mushrooms are brown
4. Salt and pepper now
5. Add all the tomato sauces
6. Rinse out tomato cans add 1 can of water to the sauce
7. Add herbs
8. Simmer covered for 1 1/2 hours stirring occasionally
9. ENJOY