Stuffed Tomatoes jeanine’s kitchen my original recipe!

Stuffed Tomatoes jeanine’s kitchen my original recipe !
4 large beefsteak tomatoes
1 1/2 cup rice
1 cup, any leftover meat or fresh cooked you have
fresh bread crumbs in processor any stale bread ,with 1 tbs fresh parsley and 1 tbs pecorino cheese grated
S&P added
blend together as shown
now add all your ingredients in a bowl and mix.
Fill each tomato to the top and the add mozzarella to the top. Put the lids back on the tomatoes and bake in an oiled pan at 375 degrees for about 30 mins and start checking at 20 mins to make sure your oven is not so powerful they are already browning. My stove took 30 mins at 375. Hope you enjoy and try some of your own ideas from this, love J !!!

Chef note: if you want a more grilled taste to the top of the cheese, take the tops off for the last 5 mins of cooking in the oven.

Hi guys I got a good recipe here today or I think it’s good I hope so I made it up by myself from leftovers and what to do with I know a lot of people like my ideas I had this sausage 5 days ago I put in the freezer

So that what generated the entire idea for this recipe what we’re going to do is first and foremost cuz we’re doing stuffed tomatoes and keep the lids on look at these babies not an easy task to undo them I got to say it was a little

Bit of a battle and now I just lost the stem okay that could be a steam hole if I could do that look I can’t do it it won’t do it for the other ones but that may be an idea let me see if I could get

Them out I will though that just inspired me I got to say okay I’ll put them on loosely enough of that I’m going to make fresh breadcrumbs let me tell you this this is what I keep all the time in my freezer let me show you the

Bag because it’s important these are all reasons and things you could use and you’ll never be without fresh breadcrumbs for any stuffed item this is a baguette we happen to have it left over and what I do is I take it and I chop it down to the little pieces

Because not only does Vinnie like to make this on Sunday morning he’ll put a 10 or so on a tray with butter and they’re the most delicious toast I use them for breadcrumbs you could buy a fresh one cut it up and just throw this in there and forget about it we had

Leftovers but this is a bagette cut up for a thousand Reasons okay that’s tip one and that’s also what I’m going to do now I have some chopped parsley with four pieces of baguette I’m going to add a tablespoon of my parmesan cheese now this isn’t parmesan this is

Actually the locatelli the um pecarina Romano peina put like one to two okay now let pulse that together wait let me put some pepper mobile pepper cuz we don’t these aren seasoned breadcrumbs we’re making them fresh we have to season ourselves myself and no this is only the second sorry my made homemade

Uh breadcrumbs but it’s really a good recipe it’s not H it’s not H and I love this baby I put them in a little too chunky and may have to work on that a second help it out and you just say okay I was rushing and this is all you do if

This happens to you this is what you do you break it down a little bit more okay see I was rushing my bed okay we want it fine because we’re using it for stuff and it’s getting now let me just this drives me crazy all this

Mess I do that to move some of the solid pieces down it’s getting beautiful really is smells beautiful I do that too to help move the big pieces all right I’m going to call that a wrap I could have went crazy I tend to do that with this little thing now look

How beautiful they are these are our homemade breadcrumbs okay not too shabby we’re not going to need them all but it can’t be fresh let’s move my little my little guy there okay now we have all our ingredients let’s get to mixing okay let’s do the rice first I

Think well no the sausage is the the K this dish about a cup sadly I had a lot extra and I’ll give you tips for what I did wrong I’ll share that I sauted some onions give it some real good flavor and freshness also inspired by my stuffed mushrooms what’s

The difference whether it be a mushroom a Pepper or a tomato that’s how I feel it’s all good should all match make it up as you go so now look at that delish I don’t think we need much uh rice we’ll put maybe after this cuz we have the breadcrumbs you

Know we don’t want to Overkill them we’re going to add cheese there’s the rice so sausage sauteed onions rice let me get some of these fresh breadcrumbs with parsley parmesan okay oh I made this up got to prove I got some cooking chops now watch it’s going to be

Delicious I smell the P I like that I like that okay let’s get a little mix going now it’s okay if this is dry you know how I always worry when I do my mushrooms is it too dry dry I’m not going to worry here and I’ll tell you

It’s because the tomatoes have so much moisture and juice and as they cook down you know they’re going to get even more moist so they’ll take care of the stuffing if it’s too dry I’m not adding anything this is coming along good okay we got sausage we got onions we got

White rice that was cooked left over these are things I had okay putting together a quick something something now I had Brand New Bag of Swiss cheese the MZ is going to go on the top but look at this this is shredded Swiss I think that’ll be delicious in here I do I

Think it will be it’ll make it nice and gluey and it’ll hold everything together we no egg to bind this we got our binder let me just have a quick sip of coffee it’s early here maybe after 11:00 this will be for us a quick lunch cuz I’m going to cook

Another meal later for dinner this is going to be a quick lunch and I know that I can eat it room temp okay so I’m not worried I have the oven preheating at 375 okay this is looking good it’s probably going to get a little messy now

That’s why I put the Scott towel down there it’s not really like I said it’s more of a dry mix so I’m going to everything’s pretty blended it seems like so much like I got a lot am I thinking I think I’m always cooking for an army here and I’m not

Let’s go with this is a/4 cup okay let’s try to make this easy as possible and let me put a little oil in the pan excuse me okay because we are going to roast them this is my good stuff that I love all righty let’s move this let me get myself discombobulated

Here I want to put them there on stuff from here okay take this you know what I’m going to stuff them over the bowl in case anything falls out I could do that kind of thing okay I have to try to say try to do them

A little flat and on top of the Swiss I am going to use a little bit of the mozzarella on each one of them when I’m finished putting them all in the pan because I have it and they don’t want to waste it okay that goes to him got to keep

Everybody’s perspective topping where they go that belongs to him okay this one is a smaller one see they vary in size pack it in sadly I’m going to have excess of everything and I’ll tell you what I should have did and what you could do my mistakes learn from my

Mistakes that’s what I say okay oh that guy goes with that you can always take it back off to put the all righty please fit okay here’s a chunka let’s get this guy filled good I feel better about that because there’s really not much I

Can do with this we eat we have to cook again tonight and make dinner for us I wanted to share this recipe because again I had leftovers I put this in the freezer before I left for New York what was that 5 days it’s spin in there but

What a great idea when you have meat just cook it and freeze it if you can’t get to it Judy this is for you if you’re watching remember that sausage I put away in the cauliflower video this is that sausage and this is what I came up what to do with it and

I’m going to mention something else to all you guys that are interested in the tips and tricks to save food conserve food okay we used pretty much all of it okay my hands are clean as always I’m going to Pat it in there because you know why I’m going to add mozzarella to

Them now just for his topper I just W my hand just a little bit I they say the expiration on these bags is I I like to finish them well before the date it says so I’ve been using it up I will probably cook with mozzarella all

Week these are going to be a gooey delicious mess I could tell already because now I’m going to put the cap on them they’re going to go in a 375 oven for I’d say about 30 minutes I’m going to check them after 20 and that should be paired down the uh

I’m going to put the tops like that we have the oil on the bottom like I said guys I never did this before I’m trying to be creative and something original that’s fun and delicious we hope I will tell you if it’s not not going to lie if

It don’t meet my Mark I will say so now here’s the thing before I put the them in the oven I just wanted to say got a lot of guts from the Tomato I don’t have nothing to do with it I really don’t know but we went to Spain and what they

Do is they take this on a piece of toasted bread brush it with garlic and then you put you brush it with this absolutely delicious it’s crazy we had it like in a as a topas I had all of this left okay if you wanted I should

This is the mistake I made when I put the sausage away you should always portion it out Meats to one cup cuz one cup will make you a pasta dish now if I was smart and this was in another one cup measure bag in the freezer this could have been another dinner another

Night and then I probably could have froze this too to add some onions fresh tomato the sausage you got a quick pasta sauce you know sadly now I have no other use for that but I did at least get some use and I got to use my bread I got to

Use a lot of goodies that we didn’t waste and hopefully a delicious meal is to come okay these are going to go in the oven I said it’s preheating at 375 I’m going to put them on the bottom rack they’re sliding around a bit okay we’ll see you

Soon okay let’s see what we got they look great okay still need a serious cleaning okay they’re sizzling guys okay I’m going to put them here I’m going to try to do a taste test for you they look fabulous let me keep my glove on let’s try to get one out right

Away for the tasting and we’ll take this guy because you know why he’s not photo worthy for our thumbnail so we’ll use him as the taster oo I’m excited I’m excited and I can find my small where’s my small uh you know what I’m looking for right yeah small one all right whatever

No matters no matters I got to get him out let me get a tissue this is getting a little see real food real time my guys keeping it real and it’s burning hot so I’m going to be careful bear with me I’m not going to jump right into it

I’m going to try to cut a piece super tender but they stayed intact I’m surprised this was my first tomato okay let’s lift this lid because it’s okay for nothing I’m going to cut it into it to get it cool enough for my mouth I’m tired of burning me mouth put a little

Bit of salt because I didn’t season them now remember guys I know it’s going to be good I have a feeling but if you don’t like tomatoes think like this it could have been a pepper it could have been a zucchini a eggplant um an ACG corn squash whatever you want to stuff

The vehicle the recipe is the same and it’s great because it could have been rotisserie chicken left over ground chicken left over could have been chop meat left over but you mix in my recipe with the cheese this and you can change the cheeses up I’ll put a few ideas in

Case you forget cuz sometimes you watch the video and then you you know if it go back to it and you forget so I’ll try to put all my ideas inspiration be inspired by this you know look at that telling you this is my version my my pepper stuffing like a stuffed pepper

But in a tomato get me this is really good I love rice anything to do with rice I’m cutting small guys cuz I’m scared I’m afraid let me get a small for I’m I’m stalling for time in the meantime what I wanted to say and laugh to everybody is I lived in

New York my whole life never had a sweatshirt that said New York I mov to Florida I make one trip to New York airport look what I come home with like a tourist how embarrassing I love it I needed a sweatshirt okay let’s get a little bit more of that tomato on there

Surprisingly they stayed nice I thought they were go I’ve seen recipes with them they always look all melted and Squishy please don’t burn me very the stuffing reminds you you immediately think of excuse me you immediately think of a stuffed pepper so that’s good that’s a good thing one more

Bite the cheese is fabulous the Swiss is subtle it taste the rice the sausage is like a fries you can’t tell it was frozen I enjoy the tomato with it this is a keeper I like it it’s a goodie this is this is lunch today and it’s going in my cooking

Repertoire I hope you try it like I said I’ll put all in any ideas the timing took a good 35 minutes for me in my stove I’ll put the range because I’m going to say anywhere from 25 to 40 minutes check after certain time I’ll write it all in the description just

Give me a couple of hours sometime by tonight thank you for watching I can’t wait till the next recipe