Tony & Toni...A Collection Of Recipes From Our Cookbook Forkful of Simplicity

Tony & Toni...A Collection Of Recipes From Our Cookbook Forkful of Simplicity: Stuff Your Flank...

noreply@blogger.com (Tony&Toni) — Tue, 28 Apr 2015 11:24:00 +0000

Tony & Toni...A Collection Of Recipes From Our Cookbook Forkful of Simplicity: Stuff Your Flank...: Everyone has a favorite cut of beef and a favorite preparation and once the art of cooking your beef to your specific preference is mastere...

Stuff Your Flank...

noreply@blogger.com (Tony&Toni) — Tue, 28 Apr 2015 11:13:00 +0000

Everyone has a favorite cut of beef and a favorite preparation and once the art of cooking your beef to your specific preference is mastered there ends the story. When was the last time you steered away from your favorite steak preparation? Let's look past the grill for a moment and the the classic choice of filet mignon, london broil or a strip steak and choose a different cut of beef like the flank steak for a change. It is relatively priced and so versatile. It is great sliced ultra thin for sandwiches and perfect for a quick stir fry but how about we take it a little farther and stuff it. It is so easy to do and the end result is a perfectly cooked piece of beef perfection wrapped around a delicious middle. Try it tonight...Beef it's what's for dinner.

Italian Stuffed Flank Steak
1.25 lb. Flank Steak
2 Tablespoons Olive Oil
3 Cloves Garlic (minced)
4 Cups Spinach (washed and dried)
Salt/Pepper
8 Slices Provolone Cheese
8 Slices of Red Roasted Peppers
1 Cup Red wine
1 Cup Water

In a medium size pan
Heat olive oil over medium heat
Add garlic
Season with salt/pepper
Cook for 3-4 minutes or until lightly browned and fragrant
Add spinach and toss to coat with olive oil and garlic
Cook till wilted - about 3 minutes
Remove from heat and allow to cool

Preheat oven to 350 degrees
Lay flank steak on a clean, flat work surface
Season with salt/pepper
In the middle of the meat overlap 4 slices of provolone on meat
Next add the spinach on top of the cheese
Next top with red roasted peppers
Overlap remaining 4 slices of provolone cheese over filling
Gently fold left side of flank steak over filling tuck under stuffing
Then gently fold the right side of flank steak over top of left folded side
Place meat on a rack inside of a roasting pan
Pour red wine and water over the top of the stuffed steak
Allowing the fluid to collect in the bottom of the roasting pan
Place in oven and cook for 45 minutes
Remove from oven and allow to cool for 15 minutes
Gently remove remove steak from rack and place on a cutting board
Slice into 1 inch pieces
Discard liquid from roasting pan

***For a more medium rare cook for 1 hour and allow to cool for 10 minutes before slicing

Tony & Toni...A Collection Of Recipes From Our Cookbook Forkful of Simplicity: Healthy Solutions Spice Blend Challenge...

noreply@blogger.com (Tony&Toni) — Tue, 31 Mar 2015 15:23:00 +0000

Tony & Toni...A Collection Of Recipes From Our Cookbook Forkful of Simplicity: Healthy Solutions Spice Blend Challenge...: Whose up for a challenge...a Healthy Solutions Spice Blend Challenge that is...I am and I am extremely excited about it too. I was graciou...

Healthy Solutions Spice Blend Challenge...

noreply@blogger.com (Tony&Toni) — Tue, 31 Mar 2015 15:22:00 +0000

Whose up for a challenge...a Healthy Solutions Spice Blend Challenge that is...I am and I am extremely excited about it too. I was graciously given a packet of Healthy Solutions Spice Blend - Ultimate Burger and a short list of rules. When my packet came in the mail it was like the amazing birthday gift you wait for as a kid from your grandmother in Florida. I opened the envelope with such care and could not wait to get my packet open for a little taste. The creative juices started flowing and low and behold T's BBQ Meatballs were created, eaten for dinner and enjoyed tremendously. Wish me luck on my tasty creations...and make them for yourself, they are sure to be rewarding for your taste buds.

T's BBQ Meatballs

2 lbs. 85% Lean Ground beef
4 Poblano Peppers - small (diced)
2 Jalapeno Peppers (diced)
1 Large Onion (diced)
1 Large Carrot (diced)
Salt/Pepper
3 Tablespoons Healthy Solutions Spice Blend Ultimate Hamburger
1/4 Cup Worcestershire Sauce
1 Egg
1 1/2 Cup Shredded Cheddar Cheese (plus more for sprinkling)
5 Slices of Bacon (cooked and crumbled)
Vegetable Oil or Canola Oil

In a medium fry pan
Coat the bottom of the pan with vegetable oil or canola oil
Saute peppers,onions, and carrot
Season with salt/pepper
Remove from heat and allow to cool

Preheat oven to 350 degrees

In a large bowl
Add the ground beef
Add Healthy Solutions Spice Blend
Add Worcestershire sauce
Add onion/pepper/carrot mixture
Add egg
Mix to combine
Add cheese and bacon
Mix to combine
Shape into golf ball size meatballs
Lightly oil a sheet pan with vegetable oil or canola oil
Place meatballs on sheet pan
Bake for 30 minutes
Remove from oven
Place meatballs on top of rice
Top with Sauce
Sprinkle with desired amount of shredded cheddar cheese
Enjoy

T's Sauce
3/4 Cup Brown Sugar
1/2 Cup Ketchup
Salt/Pepper/Garlic Powder
Worcestershire Sauce (a few shakes)
1/2 Bottle Dark Beer

Whisk all ingredients together in a bowl
In a medium saucepan over medium/low heat
Add all ingredients
Cook for 20 minutes
Cover and keep warm until meatballs are cooked and ready for plating

Tony & Toni...A Collection Of Recipes From Our Cookbook Forkful of Simplicity: Chocolates, Wine & Broccoli Raab Valentine Dinner

noreply@blogger.com (Tony&Toni) — Thu, 12 Feb 2015 19:14:00 +0000

Tony & Toni...A Collection Of Recipes From Our Cookbook Forkful of Simplicity: Chocolates, Wine & Broccoli Raab Valentine Dinner: Trust me on this one nothing says I love you like chocolates and red wine and garlicky broccoli raab. Not not all together of course but w...

Chocolates, Wine & Broccoli Raab Valentine Dinner

noreply@blogger.com (Tony&Toni) — Thu, 12 Feb 2015 19:13:00 +0000

Trust me on this one nothing says I love you like chocolates and red wine and garlicky broccoli raab. Not not all together of course but when paired separately they are perfect. Chocolates and red wine are the classic and perfect match while red wine and broccoli raab creates a masterpiece of flavor. The bitter broccoli raab paired with the peppery taste of the red wine and a dash of spicy garlic keeps anyone coming back for more.

It is too easy to make this dish and it will make your Valentine's heart, and tummy, flutter with happiness and since you will both be eating together the garlic breath will cancel itself out - trust me on that too!

So grab some simple ingredients, 2 bottles of red wine and a quality box of chocolates and enjoy the evening with the person (or people) you love the most and remember use love as the first ingredient...Happy Valentine's Day!

Red Roni, Red Roni, Red Wine Roni

***Roasted broccoli raab
16 oz. short cut pasta
1/4 cup olive oil
1/4 cup red wine
1 tablespoon red pepper flakes
Salt/pepper
Grated Parmesan cheese

Bring a large pot of salted water to a boil and cook pasta according to package directions
(for a little color add a healthy splash of red wine to the cooking water for purple tinged macaroni)
Meanwhile in a small pan heat the olive oil and red pepper flakes
Season with salt/pepper
Cook on high for 5-8 minutes on high heat
Add wine and cook on high
Strain hot seeds and toss with pasta and broccoli raab

Top with grated Parmesan cheese

***Roasted Broccoli Raab

2 Large Heads Broccoli Raab

8 Cloves of Garlic (sliced thin)

Salt/Pepper

Olive Oil

Preheat the oven to 350 degrees

Rinse and dry the top of the broccoli raab

Carefully cut the broccoli raab above the twist tie and discard the bottom stems

Separate the broccoli raab evenly among two non-stick cookie sheets

Sprinkle the garlic over the two pans of broccoli raab

Season with salt/pepper

Coat with olive oil and toss with your hands

Place in oven for 15 minutes

Remove from oven and re-season with a pinch of salt and toss

Not So New England Chowder...

noreply@blogger.com (Tony&Toni) — Mon, 02 Feb 2015 17:42:00 +0000

All this chatter about the Superbowl champions, the New England Patriots, puts me in the mood for what else...Chowder. I love soup, that is no secret here, and I also love chowder. Chowder comes in all different types, New England, Manhattan, Bermuda Fish Chowder, Southern Illinois Chowder, Corn Chowder and my newest favorite Shrimp Chowder! My side kick chef found a recipe for this chowder and we decided to make it. Of course we changed it a little to make it our own and what great changes we made to it. It is so shrimpy, creamy and hearty. It totally stands up to my favorite chowder at California Grill on Long Beach Island! It is simple to make and it tastes even better the next day. So whip out your soup bowls and dig in to some Chowder or Chowda!

Not So New England Chowder

2 tablespoons butter

2 stalks celery (chopped)

1 red onion (chopped)

1 green pepper (chopped)

2 tablespoons corn starch

16 oz. clam juice

2 cups water

2 teaspoons old bay seasoning

1 teaspoon fresh basil (chopped)

1 1/2 lbs. shrimp (cleaned and devained)

12 oz. frozen corn

2 tablespoon capers

8 oz. mascarpone cheese

Heat butter in 4-6 quart Dutch oven

Add celery, onion and pepper stir and cook 5 minutes over medium heat

Stir in corn starch to coat

Add clam juice, water, old bay and basil

Bring to a boil

Reduce heat

Add shrimp, corn and capers

Cook 6 minutes till shrimp are pink

Remove from heat

Stir in marscapone cheese

Serve hot with grilled cheese sandwiches

The ultimate decontructed baked potato

noreply@blogger.com (Tony&Toni) — Fri, 30 Jan 2015 21:20:00 +0000

Let's talk stuffed baked potatoes. They are good but are they really that good? All of the goodness lays on top and once you get to the middle and the bottom of the spud it is usually dry and tasteless unless of course if you are making a twice baked potato and that is a whole different recipe. Back to the baked potato...I find the skin to be tough if cooked too long and it just falls flat in flavor. So how to make it better? I know how to make it better - deconstruct it and layer the flavors. Oven roasted, crispy potatoes topped with meat and cheese and more cheese. A nice twist on an old classic and my version is so worth it and can be made as a main dish, an appetizer or a picky food at a party...fantastic food for Super Bowl XLIX!

T's Deconstructed Baked Potato

1 lb. ground beef
8 red bliss potatoes (sliced evenly)
2 tablespoons olive oil, plus more for potatoes
1 large onion (diced)
Salt/pepper
2 tablespoons garlic powder
1/2 bottle beer (I used Yuengling beer)
1 tablespoon cumin
1/2 tablespoon jalapeno flakes
2 (14.5 oz) cans diced tomatoes
1 (15.5 oz.) can small white beans (rinsed and drained)
Shredded cheddar cheese
Olive oil

Preheat oven to 350 degrees
Liberally season sliced potatoes with salt/pepper and garlic powder
Coat with olive oil and toss
Lay seasoned potatoes in a single layer on a sheet pan
Bake for 1 hour

Meanwhile heat a medium pan over medium heat
Add 2 tablespoons olive oil and onions
Season with salt / pepper
Add 1/4 of the beer to onions and cook for 6-8 minutes
Add the ground beef
Season with cumin and jalapeno flakes
Add additional 1/4 cup of beer
Cook till meat is no longer pink about 10 minutes
Add tomatoes and beans
Re-season with salt/pepper
Toss all ingredients over heat to medium/low heat
Cover to cook for 10 minutes
Stir occasionally
Remove from heat and stir in desired amount of cheese

Remove potatoes from oven
Allow to cool for 2 minutes
Place potatoes in a single layer on an oven proof serving dish
Top with cheese (if desired)
Top with meat mixture
Top with additional desired amount of cheese
Place in oven for 8 minutes or until cheese is melted
Serve hot

1000 Lentils For Good Luck

noreply@blogger.com (Tony&Toni) — Thu, 22 Jan 2015 20:35:00 +0000

Well here we are again walking around saying Happy New Year to one another and can you believe it is the year 2015 - was it not just Y2K or Prince's 1999?
What did you do to celebrate this year...we had a quiet one at home with some Sushi and Sake, it is a little tradition my honey and I share on New Year's Eve. We love it and have been doing it for quite sometime now. The other tradition we like to partake in it is making a whole LOT and I mean a LOT of lentil soup, this year 30 cups, and taking half and sharing it! I read a long time ago that eating something round resembling a coin is good luck for the new year and eating pork was also a symbol of good luck so I decided to make lentil soup with sausage each year to combine both for extra good luck and what better way to share the wealth than to share. Each year I get so excited to make it and deliver it to someone in my inner circle of family and friends. I usually make enough soup for a 1000 people regardless and this year was my biggest pot ever! I loved making it and I hope that my friends did too...

Happy New Year everyone - I hope it is one filled with much love, joy, happiness, health, wealth and good food!

1000 Lentils Soup

7 sweet sausage links

7 hot sausage links

2 tablespoons Olive Oil
2 large onions (diced)
1 16 oz. bag of celery (chopped)
1 16 oz. bag carrots (diced)
Salt/Pepper
1 90 oz. (yes that says ninety ounces) of San Marzano Tomatoes
***24 oz. dried lentils (rinsed and drained)
64 oz. low sodium chicken stock

In a very large stock pot slightly warmed over medium heat
Add olive oil
Remove the sausage from the casing
Add sausage meat to the olive oil and cook over medium heat
Break up the sausage meat into crumbles as it cooks
Cook till no longer pink about 10-15 minutes
While the sausage is cooking remove the whole tomatoes from the sauce and crush with
your hand into a bowl and set aside, reserve remaining sauce
Remove sausage from pot with a slotted spoon reserving the fat
Add onions and season with salt/pepper
Cook for 5 minutes
Add celery and carrots and re-season with salt/pepper
Cook for 5-8 minutes
Add the lentils
Stir to incorporate lentils and vegetables
Add in the crushed tomatoes and the reserved tomato sauce
Stir, stir, stir to incorporate
Re-season with salt/pepper
Add the chicken stock and bring to a boil
Cover and reduce heat and cook on medium/low for 1 hour and 15 minutes
Stir occasionally
After the 1 hour and 15 minutes taste to ensure lentils are tender and adjust seasoning to taste
Remove from heat and serve hot
Refrigerate remaining soup

Gyoza O Boyza!

noreply@blogger.com (Tony&Toni) — Mon, 27 Jan 2014 11:00:00 +0000

Gyoza what is the world is a gyoza... In essence it is the it is the cousin of the wonton. Goyza is made from a thicker dough than a wonton and it is shaped differently when prepared. Why all the chatter about the goyza...because I had left over wonton wrappers from the open faced, baked crab rangoons I made last week and in keeping the Asian flare I wanted to make wonton soup. To the Internet I go and look for recipes. I find a recipe for gyoza and think alright this sounds good so go with it, but of course not without tweeking it just tad. I make them for dinner and not only did my kitchen smell like The Original No. 1 Chinese Restaurant (which happens to be my favorite Chinese food restaurant in northern New Jersey) but they tasted like I placed an order with No. 1! So delicious and so easy to make.

So I do a little research about gyoza because that is what I think I made last night and low and behold I get a this new found knowledge about gyoza and wontons. So the recipe said gyoza but I used wonton wrappers so how is that a gyoza? No idea, so for all intents and purposes my creation is now known in my kitchen as Gyoza O Boyza It's A Wonton! Enjoy...

Goyza O Boyza It's AWonton
1 tablespoon sesame oil
2 cups Napa cabbage (chopped)
1/4 cup onion (chopped)
1 clove garlic (diced)
1/4 cup carrots (chopped)
1/2 lb shrimp (rinsed, peeled and devained)
1 egg
1 tablespoon vegetable oil
1 (10 oz.) package wonton wrappers
1/4 cup water

In a large skillet heat sesame oil over high heat
Mix cabbage, onion, garlic and carrot until limp
Add shrimp and the egg and cook till shrimp is pink and egg is no longer runny
Remove mixture from heat and allow to cool

Fill Wontons:
Take 1/2 teaspoon of cooled mixture and place it in the center of each wonton
Moisten the outer edge of the wonton and fold in half to seal it
Continue until all wontons are filled and sealed

Preheat vegetable oil in the same skillet used to make the wonton mixture
Cook each wonton approximately 1 minute per side or until slightly browned
Place water in the skillet and cover
Allow wonton to steam until the water is gone about 3-5 minutes

Remove from skillet and serve warm with optional dipping sauce

Optional Dipping Sauce
1/4 cup soy sauce
2 tablespoons rice vinegar

Roasted Veggie Enchaladas

noreply@blogger.com (Tony&Toni) — Fri, 03 Jan 2014 18:14:00 +0000

I was recently in the mood for something fiesta like in flavor. I was thinking how about enchiladas I have not made them since I first got married - look out 10 years - and back then what did I know about cooking...not too much but I do remember making enchiladas and my husband loved them. Ok off to the store for the "enchilada sauce". Of course it is not just the "enchilada sauce" it is this, that and the other 10 things for a total of $53.50 later...no biggie.

So I say how about roasted veggie enchiladas. Slicing and slicing I go. Colored bell Peppers, poblano peppers, onions, squash. Beautiful colors tossed with olive oil to glisten in the oven.

Ok...wait 30 minutes for veggie perfection and they are perfect!

Lets assemble the enchiladas. I look at the can on the counter and I read the ingredients AGAIN...I cannot stress enough the AGAIN part because in the store I completely, totally and utterly missed the modified corn protein part as well as the monsodium gludimate part...WHAT...I missed that. Now i am in fiesta feisty MSG no way Jose not in my kitchen mood I think there is no possible way I am pouring chemicals onto my roasty toasty beautiful veggies. I walk the can over to the donation bag and make a deposit. Onto plan B. Fresh cilantro from the fridge into the blender with a little half/half and whir it up. Well not only does it compliment the colores of the veggies but it is so vibrant and OH SO delish.

Now we can assemble and return to happy fiesta mood. So my apologies go to my husband...sorry for the processed MSG I gave you ten years ago but this dish came out so good you will marry me all over again and totally forget those "other" enchiladas!

1 Red Bell Pepper (sliced long ways)
1 Yellow Pepper (sliced long ways)
3 Small Poblano Peppers (sliced longways)
2 Onions (sliced)
1 Green Zucchini (sliced long ways)
1 Yellow Zucchini (sliced long ways)
Salt/Pepper
Olive oil
1 handful cilantro
2 Tablespoons of Half/Half
6 Flour Tortillas
1 Cup Shredded Cheddar Jack Cheese
Pam Spray

Preheat oven to 350 degrees
On a baking sheet lay veggies in a single layer
Season veggies with salt/pepper and toss with olive oil
Roast for 30 minutes
Remove from oven and allow to cool for 10 minutes

In the meantime blend half/half and cilantro set aside

Assemble enchiladas
Spray a baking dish with Pam spray
Lay out 6 tortillas
Place a little bit of cheese inside each tortilla
Add veggies to each tortilla
Fold and place seam side down onto baking dish
Top with reserved cilantro sauce
Top with remaining cheese
Bake for 20 minutes till cheese is melted

Flake...

noreply@blogger.com (Tony&Toni) — Fri, 08 Nov 2013 11:00:00 +0000

I know it I am a flake...I post, post post then nothing absolutely noting out of me for months. Why, why do I keep doing this to you?!? Simple...Life gets crazy! Ever since I added a new little chef to my kitchen last November I get caught up and since we started solid food I am whipping up apples purees, mushing bananas and whirling up the baby bullet with all kinds of concoctions. But this is no reason to leave you out. So here we go again, I will do my best to post, but if it is any consolation when I go into hiding I am still cooking and squirreling away recipes to share with you so you are never far from my mind!

So what do I have for you today...how will I entice you to return to reading my blog and following me again...BACON...that's right BACON. Bacon gets everyone's attention and put us all in a good mood. So now that you may have forgiven my flakiness I have the most amazing, irresistible, delicious, mouth watering, serious Mac & Cheese you have ever eaten in your entire life. Forget about your favorite Mac & Cheese it is a Mac & Cheese of the past this is the Mac & Cheese of your future. But wait didn't I mention something about Bacon?!? That is correct, I have added bacon to this Mac & Cheese. There our relationship is now fixed and you will not even remember I ever left the blogging world...Enjoy!

8 oz. elbow macaroni
8 strips of bacon
1/2 cup white onion (chopped)
3 cloves garlic (minced)
1 (12 oz.) can evaporated milk
1 Large egg
1/2 teaspoon salt
1/4 teaspoon black pepper
Pinch of cayenne
8 oz. freshly grated smoked white cheddar cheese
1/4 cup Parmesan cheese
3 tablespoons white truffle oil

In a medium pan over medium heat cook bacon till crispy
Remove from pan with a slotted spoon onto a paper towel lined dish and blot
Crumble when cooled and set aside
In the same pan add onion and cook for 5 minutes
Add garlic and cook for 1 minute
Remove from heat
Bring a large pot of salted water for the pasta to a boil and cook according to directions
In a separate bowl, whisk together the evaporated milk, egg, salt/pepper and cayenne
Once the pasta is cooked and drained immediately stir in evaporated milk mixture until combined
Take the pasta and add to the onions and garlic and cook over medium heat for 5-8 minutes or until the sauce comes to a simmer
Remove from heat stir in cheeses
Mix well to incorporate
Gently stir in truffle oil and half of the crumbled bacon
Top with remaining bacon serve immediately

Leave The Crust Out Of This...

noreply@blogger.com (Tony&Toni) — Tue, 12 Mar 2013 12:41:00 +0000

I guess I have a small obsession lately with reinventing the recipes for classic egg dishes...last week was my take on eggs benedict and this week quiche. Quiche - who messes with quiche...I do! I really love this versatile delight. A delicious, fluffy egg mix of goodness is really what I believe quiche to be. I read that a quiche is really just 4 eggs and a 1 1/2 of milk, heavy cream or half and half. So having said that the possibilities are endless. We can take the classic quiche Lorraine to a whole new level, a healthier level at that! While I was dreaming of new filling creations for my quiche I dared to take it a step further and leave out the crust. I know all these bold moves lately, no holladaise on the egg benedict and now no crust for the quiche, what's next? Who needs the crust when you can have the custard filling all by itself, which in my opinion, is the best part. So switch it up with me and make this oh so easy crustless quiche. Serve it for brunch, lunch or even dinner! It goes perfect with the traditional tossed salad or a salad with artichoke hearts, mozzarella and balsamic dressing - I just can't help myself I even have to tweak the side salad! Enjoy...

Crustless Eggplant Quiche
1 Medium Eggplant (diced)
1 Medium Onion (diced)
4 Cloves Garlic (minced)
2 Tablespoons Olive Oil
1 Medium Eggplant (diced)
4 Roasted Red Peppers (sliced)
Salt/Pepper
1/2 Teaspoon Red Pepper Flake
1 Teaspoon Dried Basil
1/4 Cup Grated Parmesan Cheese
4 Eggs
1/2 Cup Heavy Cream, Whole Milk or Half & Half

In a medium size pan add olive oil
Warm over medium heat
Add onions and garlic and cook for 4 minutes
Stirring often so garlic does not burn
Add eggplant and roasted red peppers and season with salt/pepper
Turn to incorporate eggplant and peppers with onions/garlic
Season with red pepper flake and basil
Add a touch more olive oil and mix
Cook for 8 minutes or until eggplant is soft
Remove from flame and set aside to cool
Once cooled add Parmesan cheese and mix well

Preheat oven to 375 degrees

In a medium size bowl
Whisk eggs with heavy cream, milk or half& half
Season with a few grinds of black pepper

Spread eggplant mixture evenly inside of a 9 x13 inch oven proof baking dish or pie plate
Pour egg mixture on top
Bake for 30 minutes
Remove from oven and slice into squares
Serve alongside a tossed salad

Side Salad
1 Head Romaine Lettuce (rinsed, dried and cut)
1 Can Artichoke Hearts (drained and diced)
8oz. Part Skim Mozzarella (diced)
Salt/Pepper
Creamy Balsamic Dressing

In a bowl add lettuce, artichokes and mozzarella
Season with salt/pepper
Toss with desired amount of salad dressing

Tony's Benedict...

noreply@blogger.com (Tony&Toni) — Thu, 07 Mar 2013 13:42:00 +0000

Who does not like eggs benedict? Let's be honest perfectly poached eggs dressed up with hollandaise sauce all atop Canadian bacon and a buttery English muffin. It is the perfect combination of everything wonderful. It is an indulgent meal, something we cannot eat all of the time but we want to. We want to sink that fork into the egg and see the yolk pour out all over the plate. We want that yummy, creamy, salty bite of delight. But how can I make this not so over the top fattening while maintaining the integrity of the eggs benedict...Simple! Make a few adjustments, leave off the hollandaise - WHAT no hollandaise - how can that be. Well when you top it with horseradish mustard you will not even realize the hollandaise is not there believe me. It truly is a new take on a very classic dish...Enjoy!

Tony's Benedict...
4 Poached Eggs (see recipe below)
1 Bunch Asparagus (rinsed and rough ends cut off)
Salt/ Lemon Pepper
Olive Oil
4 Smithfield Boneless Pork Chops
Cracked Black Pepper
Horseradish Mustard

Preheat oven to 350 degrees
Lay asparagus in a single layer on a sheet pan
Season with salt/ lemon pepper
Drizzle with olive oil
Roast for 20 minutes
Remove from oven and set aside on a dish
On the same sheet pan place the pork
Bake for 12 minutes or until warmed through
In the meantime begin preparing the poached eggs
Remove pork from oven
Place one piece of pork per plate
Place a few spears of asparagus on top of each pork chop
Top with a poached egg
Season with a small grind of fresh black pepper
Add a small dollop of horseradish mustard

Poached Eggs
4 Eggs
Water
1 Tablespoon White Vinegar

In a medium size pot bring water and vinegar to a slight simmer
Gently crack one egg at a time into the water
Gently stir water around the egg
Cook for 4 minutes
Remove each egg with slotted spoon to drain excess water

***Cook eggs longer if you desired a harder yolk***

Margarita Friday...

noreply@blogger.com (Tony&Toni) — Tue, 05 Mar 2013 15:51:00 +0000

Not only is it Friday but it is officially Margarita Friday...why you may be asking, because February 22 is National Margarita Day! Wow it really does not get much better than that when you stop and think about it. So having said that how about you make a shopping list and grab some items for an amazing, easy dinner and drinks Friday night at home. These black bean stuffed peppers will not only save you more time for enjoying that Margarita but it will satisfy those taste buds.

I encourage you to enjoy Margarita Friday in a big way but in a responsible way - don't eat too many black bean stuffed peppers! Enjoy...

Friday Night Stuffed Peppers

4 Large Red Peppers (rinsed and cut in half lengthwise, seeds removed)
1 Can Black Beans (rinsed and drained)
1 Avocado (seeded with fruit removed from peel)
1 Small Onion (diced)
1 Jalapeno (diced)
2 Tablespoons Franks Red Hot
2 Teaspoons Cumin
Salt / Pepper
4 oz. Low Sodium Chicken Broth
Low Fat Sour Cream

Preheat oven to 350 degrees
Arrange Peppers in a baking dish
In a medium size bowl add blacks beans, avocado, onion,
jalapeno, and Franks Red Hot Sauce
Toss to incorporate making sure avocado is well Incorporated into mixture
Season with cumin and salt/pepper
Adjust seasoning as desired (adding more Franks Red Hot for a spicier flavor)
Evenly stuff each pepper with mixture
Pour chicken broth around peppers
Bake for 40 minutes
Allow peppers to cool 5 minutes
Top with low fat sour cream

Ain't nothing but a chicken wing...

noreply@blogger.com (Tony&Toni) — Sat, 02 Feb 2013 18:00:00 +0000

This phrase cracks me up every time I am really not sure why but it does! It has nothing to do with chicken wings which is a good thing because I don't even like chicken wings. The only person around here who is the chicken wing eater is my husband. He is always on the quest for the wing with the best flavor. If you live anywhere around Manahawkin, New Jersey where we do, check out Doyle's Pour House for wings. According to my husband, the self proclaimed wing man, they have the best wings around because they put them "back on the grill". Which is in his mind is the best thing you can do to a chicken wing...fry it then grill it. I do not see the thrill but like I said I don't like the wing...not grilled, definitely not fried..I am not interested.

Having said all that this recipe is not my creation it is my wing eaters recipe. He decided he wanted wings his way. They are healthier for you since they are not fried and the offer up a very different take on the traditional hot wing. So gather up the ingredients and make some chicken wings for the big game tomorrow night...Go 49er's!

Ant's Wing Sauce

10-12 Frozen Chicken Wings
1 Zip Lock Bag
3 Tablespoons Honey BBQ Sauce
3 Tablespoons Honey
3 1/2 Tablespoons Franks Red Hot
1/2 Teaspoon Vegetable Oil
3 Teaspoons Jalapeno Pepper (minced)
3 Teaspoons Garlic (minced)

Whisk all of the ingredients in a bowl
Place wings in the Zip Lock Bag
Pour marinade over chicken wings
Marinate 3 hours or overnight in the refrigerator

Preheat oven to 400 degrees
Remove wings from refrigerator and place on a sheet pan
Cook 40 minutes turning once
Remove from oven to cool
Serve hot with paper towels for cleaning hands

***If you like to dip your wings - double the marinade recipe and use half for marinating the chicken and the other half for dipping the cooked chicken. Do not consume any marinate that has been used on raw chicken***

Black Friday...

noreply@blogger.com (Tony&Toni) — Fri, 23 Nov 2012 13:52:00 +0000

Happy Black Friday! Most of us are doing one of two things today...shopping or relaxing. If you are shopping I hope you find the best deals imaginable on all of your treasures. If you are relaxing I hope it is with someone you love and in your own home.

At some point today you will open the fridge and eat left overs from yesterday. Left overs you made or left overs you took from someone's house. Just remember turkey can get boring and I can help. E-mail me at forkfulofsimplicity@gmail.com if you are looking for a creative way to change up some of your left overs! I love questions and I look forward to hearing from you.

Bounty of Thankfulness...

noreply@blogger.com (Tony&Toni) — Sat, 17 Nov 2012 14:55:00 +0000

The best time of the year is upon us...Thanksgiving! In 5 short days cooks in their kitchens around the country will be chopping, dicing, whipping, mashing, beating, baking, roasting, and stirring all of their foodie creations for the biggest meal of the year. If you are cooking the meal you are scouring the Internet for recipes, if you are bringing a side dish you are trying to decide which one, and not that string bean casserole, and if you are in charge of dessert you are thinking buy it or make it?

Well look no further...I have put together an easy Thanksgiving menu from Forkful of Simplicity Cookbook. This menu is easy but just because it is easy to prepare do not think it lacks flavor and deliciousness. It will allow more time out of the kitchen on Thanksgiving and more time with family and friends and that, in my opinion, is the best ingredient on this menu.

I hope you cherish this Thanksgiving and remember why we come together at this time of the year...to celebrate all that there is to be thankful for! Enjoy...

Thanksgiving Menu From Forkful of Simplicity Cookbook

Red/White Wine

W.D.'s Chickpea Dip

Not Only In November Turkey and Stuffing

Cornbread Panzanella Salad

Kicked Up Green Bean Almondine

Tons of Mushrooms

For My Sweetie Potato Pie

Miss Gracie's Rice Pudding

Twisted Espresso

W.D.'s Chickpea Dip
1 Can Chickpeas (rinsed and drained)
1 Small Jar Green Olives (drained)
1/2 Cup Extra Virgin Olive Oil
Salt/Pepper

In a food processor add chickpeas, olives and olive oil
Blend slowly till smooth
Remove dip from food processor
Season with salt/pepper
Serve with pita chips or bread pieces

***Make it the day before. Store dip in an airtight container and refrigerate.
Serve at room temperature***

Not Only In November Turkey and Stuffing
1 Boneless Turkey Breast
1/2 Cup Low Sodium Chicken Broth
Salt/Pepper
1 (6oz.) Package of Stuffing Mix
Special Equipment...Crock Pot

In a crock pot add 3 tablespoons chicken broth
Place turkey breast in the pot
Season with salt/pepper\Prepare stuffing mix according to package directions
Pack stuffing on and and around turkey, patting down, not packing tight
Pour remaining chicken broth around turkey breast
Cover and cook on low 8-10 hours
Gently remove turkey breast from crock pot, slice and serve warm

***Start this early in the morning so it is cooked by the time you are ready to
serve this main part of your meal***

Cornbread Panzanella Salad
2 Cups Cornbread (cubed)
1/2 Cup Cherry Tomatoes (halved)
1/2 Cup Italian Fontina Cheese
1/2 Cup Cucumber (cubed)
Fresh Basil Leaves (chopped)
1/3 Cup Extra Virgin Olive Oil
1 Lemon (zested and juiced)
Salt / Pepper

In a large bowl combine all ingredients
Toss gently to combine
Serve immediately

***Cut and measure all of your ingredients beforehand, store separately in air tight containers and refrigerate until ready to assemble and serve***

Tons of Mushrooms
1lb. Mushrooms (sliced)
1/2 Cup Butter
2 Tablespoons Minced Onion
1 Teaspoon Lemon Juice
Salt/Pepper

In a large pan over medium heat melt the butter till brown about 5 minutes
Add mushrooms to butter
Season with salt/pepper
Cook for 15-20 minutes on medium low heat
Add lemon juice and serve warm

***Make this dish the day before. Place mushrooms in air tight container in refrigerator. When you are ready to serve mushrooms bring to room temperature, place mushrooms in microwave safe container and warm for 10 minutes, turn once and serve warm***

For My Sweetie Potato Pie
1/2 Stick Unsalted Butter (softened)
2 Cups Sweet Potatoes (cooked and mashed)
2 Cups of Sugar
1 Small Can Evaporated Milk
1 Teaspoon Vanilla
3 Eggs (beaten)
1 1/2 Teaspoon Cinnamon
2 Prepared Pie Shells (unbaked)

Preheat Oven to 350 degrees
Mix butter, potatoes, sugar and milk till well blended
Add vanilla, eggs and cinnamon mix well
Evenly distribute among pie shells
Bake for 1 hour or until set

***Make this the day before. Cover and refrigerate. Re-warm in 350 degree oven for 20 minutes***

Miss Gracie's Rice Pudding
1 Cup Water
Pinch Salt
1/2 Tablespoon Butter
1/2 Cup Arborio Rice
2 Cups Whole Milk
4 Tablespoons Sugar
1 Teaspoon Vanilla Extract
Few Dashes Ground Cinnamon

In a medium saucepan add water, salt and butter
Bring to a boil
Add the rice and return to a boil
Reduce heat to lowest setting
Shake the pan occasionally and cook until rice has absorbed the water but
is still al dente about 15 minutes
In a separate saucepan bring milk, sugar, vanilla and cinnamon to a simmer
Add cooked rice
Simmer over medium-low heat until rice absorbs most of the milk about 10-15 minutes
(Mixture should be thick and silky)
Transfer pudding to a large bowl and cool to room temperature
Place in refrigerator to cool and set

***Make this a day or two before. Bring to room temperature before serving with
whipped cream and a dash or two more of cinnamon***

Twisted Espresso
Espresso Coffee
Sambuca Liquore

Brew a pot of epresso coffee as instructed
Pour espresso into expresso cups
Add a touch of Sambuca
Stir and drink hot

Artichokie Pasta...

noreply@blogger.com (Tony&Toni) — Mon, 22 Oct 2012 14:04:00 +0000

Happy Meatless Monday! Let's think outside of the meat box and make this amazing, delicious, fast, and most important meatless meal tonight for supper...Enjoy!

Artichokie Pasta

1 lb. of Pasta (your choice)
1 Can of Artichoke Hearts
Extra Virgin Olive Oil
Salt / Pepper
Parmesan Cheese

Cook pasta according to directions
While pasta is cooking place the artichokes, with the water, into the food processor
Pulse artichokes into small pieces
Drain pasta
Add artichokes to pasta
Season with salt/pepper
Drizzle with Extra Virgin Olive Oil
Sprinkle with Parmesan Cheese

Soup Season So Soon?!?

noreply@blogger.com (Tony&Toni) — Tue, 09 Oct 2012 14:34:00 +0000

If you know me, follow my blog, or occasionally visit you know that I LOVE soup season. There is no designated time for soup season it happens every year and when I designate the start. Last soup season happened in January this soup season started last night!

What sparks the kick off of soup season in Forkful of Simplicity's kitchen you might ask...well the criteria is simple...is is cool enough outside, is is going to remain cool outside (this one is questionable), do we need something to warm the soul and the belly, and when was the last time we ate soup. All very valid points for soup don't you think?

Last night was cool outside actually it was gloomy, dank and dreary...check
Is it going to remain cool outside...questionable but the forecast shows yes for a few more days...check
Do we need something to warm the soul and the belly...check, check
I have no idea when the last time we ate soup was...check!

To the soup file I went and came across a very different take on lentil soup. Middle Eastern Lentil Soup. It was so easy to make and required so few ingredients it was the perfect match for my eggplant sandwiches on, fresh from San Francisco, sour dough bread.

So celebrate Soup Season along with me and treat yourself to a bowl full of goodness tonight with this amazing, easy and delicious soup. Enjoy...and according to my husband it went nicely with his seasonal pumpkin ale!

Middle Eastern Lentil Soup

1 Cup Dried Lentils
2 Tablespoons Olive Oil
1 Small Onion (diced)
1 Medium Red Bell Pepper (diced)
Salt / Pepper
1/2 Teaspoon Ground Cumin
1 Teaspoon Whole Fennel Seeds
1/4 Teaspoon Red Pepper Flakes
4 Cups Chicken Broth
1 Tablespoon Lemon Juice
Plain Yogurt

Pick over lentils
Rinse, drain and set aside
Heat stock pot over medium heat
Coat the bottom of the pot with olive oil
Add onions and peppers
Season with salt / pepper
Cook for 5 minutes
Add lentils
Season with cumin, fennel seeds, red pepper flakes
Stir to coat add chicken broth
Bring to a boil
Reduce heat to low
Cover and simmer 30 minutes
Stir in lemon juice
Spoon desired amount of soup into bowls
Top with 1 tablespoon of yogurt

Apple Balsamic Chicken

noreply@blogger.com (Tony&Toni) — Thu, 04 Oct 2012 13:51:00 +0000

According to the calendar it is Autumn but according to the thermometer it is still way too warm and humid in New Jersey to constitute as Autumn. When I think Autumn I think crispy mornings and pumpkin coffee enjoyed with the window open and the fresh air wafting in the house not while still wearing flip flops sitting next to the vent still pumping out the air conditioned cold air from the garage furnace.

This is the best time of year, in my opinion, and in an effort to celebrate Fall I invite you to make this amazing fall flavored dish...Apple Balsamic Chicken. It is so easy to prepare even if you are still wearing those capri pants and a tank top! Enjoy...

Apple Balsamic Chicken

6 Chicken Breasts
1 Large Onion (sliced)
Salt/Pepper
***1/3 cup Renzi Balsamic Vinegar with Apple Pulp
1/3 Cup Olive Oil
1/2 Cup Chopped Walnuts

Preheat oven to 350 degrees
Season chicken with salt/pepper
Top with onions
Add balsamic vinegar and olive oil
Toss together
Top with walnuts
Bake for 40 minutes or until the juices run clear

***If you cannot find Balsamic Vinegar with Apple Pulp make it...Add 1 Tablespoons of your favorite applesauce to 1/3 cup of your favorite balsamic vinegar. Stir to incorporate and you have instant Balsamic Vinegar with Apple Pulp***

Cool Like a Cucumber or Watermelon...

noreply@blogger.com (Tony&Toni) — Mon, 20 Aug 2012 10:01:00 +0000

Summer is only time of year we think watermelon unless you are craving a big chunk of Bubbalicious gum or the watermelon flavored Jolly Rancher. I am not a hug fan of the big red and green striped fruit. It just tastes wet to me and then you have to work when you eat it picking out the seeds and making sure to to bite too far down to the rind. Too much work and no flavor.

So much to my disappointment my sister-in-law recently brought a watermelon to my family gathering. The gathering went well but the watermelon got left behind. So there it sits on the counter everyday begging to be cut into chunks or slices because what else do you do with it?!?
I think there has to be something else I can do with this big fruit to make it better, less traditional.

I got it salsa! Odd as it may sound it was different in a whole new, complex, fresh and crisp way. The watermelon was transformed from the dessert at the backyard BBQ to an upscale dinner delight. I decided to serve it with grilled shrimp and rice for a complete summer meal - it was so delicious we ate all of the shrimp before I could take a picture of the complete dish! Enjoy...

Not Too Watery-Melon Salsa
2 Cups Watermelon (cubed and seeds removed)
1/2 Cup Cucumber (cubed)
1/4 Red Onion (diced)
1 Jalapeno Pepper (diced)
1 Tablespoon Mint and Basil (julienned)
2 Tablespoons Honey
1 Lime Zested
1 Teaspoon Lime Juice (reserve the remaining juice for the rice)
1 Tablespoon Fresh Ground Black Pepper

In a medium size bowl add add ingredients and toss gently
Place in refrigerator for 1 hour

Shrimp
1 lb. Peeled and Cleaned Shrimp
Lemon Pepper
Vegetable Oil
5-6 Wood Skewers (soaked in water for 10 minutes)

Evenly thread shrimp onto soaked skewers
Season generously with lemon pepper
Coat with vegetable oil
Grill for 5-7 minutes or until shrimp turn pink
Remove from grill and cool for a few minutes

Lime Rice
2 Cups of Instant Rice
Remaining Lime Juice From Salsa
Salt/Pepper
2 Tablespoons Olive Oil

Prepare rice according to package directions
Once rice is done cooking add the remaining lime juice from the salsa
Season with salt/pepper and olive oil
Mix well

Assemble The Dish
1 large scoop of rice per person
Hearty scoop of salsa
Top with desired amount of grilled shrimp

Great with a Margarita!

A Seed of Knowledge...

noreply@blogger.com (Tony&Toni) — Mon, 13 Aug 2012 13:25:00 +0000

Monday morning fact...Quinoa is a seed! Interesting isn't it. Besides being a seed, it is gluten free, cholesterol free, and it is the highest protein packed whole grain. It is healthy and extremely delicious. A great main course, side dish and quinoa can be used as a filling for tomatoes and peppers. It cooks quickly and takes on the flavors you add to it. With all of this new found knowledge add quinoa to your shopping list (it can be found in the aisle with the rice and usually comes in a small bag) this week and try out this recipe for starters. Trust me you are going to love the taste and texture of this super seed! Enjoy...

1/2 Bag Quinoa
Salt/ Pepper
3 Tablespoons Extra Virgin Olive Oil (more if needed)
Zest of 1 Lemon
Juice of 1/2 Lemon
6-8 Basil Leaves (julienned)

Cook quinoa according to directions on the package
Remove from heat and season with salt/ pepper
Add olive oil
Mix gently
Stir in lemon zest and lemon juice
Gently stir in basil
Serve Warm

***It is a great compliment to grilled fish or chicken for a complete meal!

The Great Garden State Sandwich...

noreply@blogger.com (Tony&Toni) — Thu, 09 Aug 2012 13:26:00 +0000

On our patch of land in this great garden state of New Jersey we have got the most beautiful, yes beautiful, vegetables ever this year. I am not sure if it the contraption my husband built in the garden for the tomatoes, the plants we purchased at a local farm market or the time of the year we planted but I am not questioning the bounty of the harvest this year. The tomatoes are perfect, sweet, red and juicy. The peppers are green, crisp and delicious. The cucumbers are multiplying by the day right next to the ripe purple eggplant which sit nicely next to the celery which is the new star of the show in my macaroni salad.

To see the garden flourish is a work of art all thanks to my husband. I do nothing in the garden but hold the bowl filled with the vegetables and complain that its hot outside. My work starts after they are picked from the vine. No chemicals, small imperfections and the occasionally bug in the kitchen sink excite me because I know something delicious going to be made from these veggies.

My latest sandwich is the Great Garden State which the perfect meal for lunch or dinner...Enjoy

The Great Garden State Sandwich
1 Large Eggplant (sliced into medium size rounds)
1 Large Onion (sliced)
20 Cherry Tomatoes
Olive Oil
Salt
Lemon Pepper
Ciabatta Rolls
Part Skim Mozzarella Cheese
4 Basil Leaves (per sandwich)

Preheat oven to 350 degrees
Toss the eggplant, onions and tomatoes with enough olive oil to coat
Generously season with salt and lemon pepper
Place in oven for 50 minutes
***Turn veggies over half way through cooking

Remove veggies from oven a cool slightly
In the meanwhile slice the rolls open and lightly toast

Assemble the sandwich
On one side of the bread place two slices of eggplant
Top with a slightly generous portion of onions and tomatoes
On the other side of the bread place two thin slices of mozzarella cheese and 4 basil leaves
Season with a little grind of salt
Close sandwich and cut in half

Alternatively the veggies can be cooked on the grill for a different great flavor!

Lentils As A Salad...

noreply@blogger.com (Tony&Toni) — Mon, 09 Jul 2012 10:00:00 +0000

So you have been invited to a BBQ and you were asked to bring a salad. Ok, no problem but do you really want to bring that ho hum drum boring pasta or potato salad, you know the one with the mayo that you refrigerate and then leave out in the heat to eat later on. Or do you want to be different and bring something new, delicious and refreshing? I think you want new and exciting so how about a lentil salad?!?

Lentils, in my opinion are far too often skipped over and thought of nothing more than a soup,which either you love or hate,and this is really sad because lentils are so versatile. These little lens shaped seeds come in different colors, they are packed with protein, low in calories, have no cholesterol and take on amazing flavors. Lentils as a salad posses a very interesting twist and compliments burgers, chicken, and fish. Trust me you will be pleasantly surprised at the flavor of dish and that mayo goopy salad will be a thing of the past. Enjoy...

Dreamy Lentil Salad

1 Cup Lentils (picked over)

4 Cups of Water

3 Tablespoons Red Wine Vinegar

Salt/Pepper

3 Tablespoons Extra Virgin Olive Oil

3 Tablespoons Parsley

3 Carrots (finely diced)

2 Celery Stalks (finely diced)

In a medium stock pot add the water and bring to a boil

Add the lentils and cook for 30 minutes

Drain lentils and discard cooking liquid

Gently toss lentils with red wine vinegar

Season with salt/pepper and gently toss again

Let lentils sit for 5 minutes

Add olive oil, parsley, carrots and celery

Gently toss to incorporate

Taste to adjust seasoning

Chill or serve at room temperature

*This salad can be made a day in advance and refrigerated until ready to serve. Taste to adjust seasoning and add a little more olive oil if needed*