antoniakiener
antoniakiener is one of the top Food influencer in United States with 14135 audience and 2.16% engagement rate on Instagram. Check out the full profile and start to collaborate.
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It’s here! My OG bolognese sauce! Finally ???????????? Not only is this recipe 20 years in the making, it’s PACKED with flavor. You know I love my fresh herbs & rosemary steals the show here, anchoring it & making it wonderfully earthy. Simmered low + slow in red wine for hours, the sauce builds into this rich luscious velvety mouth full of HOLY YUM. Then finished off in a rosemary butter so decadent + delicious you think it couldn’t possibly get ANY better… till you hit it with an earth shattering amount of fresh parmigiana ???????????? I can only suggest making double batches to freeze, especially if you want to give my lasagna a try (which is coming up soon). Does Steven get the last bite? Watch as we do the bolognese boogie and find out. 2 TBSP butter 2 TBSP olive oil 1 LB ground beef 1 LB ground pork 2 carrots, diced 2 celery, diced 1 large onion, diced 4 garlic cloves, minced 2 TBSP sage chopped 3 TBSP rosemary chopped 1 tsp red chili pepper 1 tsp paprika 6 oz tomato paste S&P to taste 3 tsp sugar 1 cup whole milk 3/4 bottle red wine, Chianti is perfect for this 40 oz RAOS marinara sauce A healthy dash of fresh nutmeg Optional- Finish with a dash of heavy cream For platting: 2 TBSP Butter 1-2 Rosemary leaves Parmigiana, measured with the heart Sauté pork + beef in olive oil + butter till browned, then add in the mirepoix + garlic. Sauté till softened. (Note: add a pinch of salt here, start building flavor). Add all your dry ingredients (except the sugar) and sauté for 2-3 minutes. Then add tomato paste. Sauté for a few more minutes, allowing it to caramelize without burning. Before adding the rest of the wet ingredients try the meat mixture. It should taste delicious + well seasoned enough to eat on its own. Always build your flavor as you go. Then add the wine, let reduce down a bit before adding your Raos sauce. Pour in the milk (the acids in the milk actually break down the meat to help achieve that silky consistency) & last throw in your bay leaf + sugar. Bring up to a boil and then simmer on low for 3-4 hrs. Finish it off with a splash of heavy cream if that’s your vibe. AND if you can make a day in advance, even better. Voila, enjoy!
2025-10-09
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I’d walk that line... currently craving my Deconstructed Deviled Egg Toast. Made with Dijon mustard and avocado mayo topped sliced hard boiled eggs, a drizzle of white wine vinegar, olive oil, a pinch of sweet paprika, sea salt & fresh chives on seeded bread!
2025-10-09
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Springtime in Dallas has always felt like magic ???? But this year, it feels even deeper, like the beginning of something I’ve been waiting for. I’ve taken up gardening for the first time (thanks to the lovely @sallyraypatton ????), learning to water my roots with patience and prayer. Trusting what is still unseen. Celebrating what’s already beginning to bloom. Lately, life feels stitched together by small, real things… slow meals with friends, time spent outdoors, the quiet joy of being present for what’s unfolding. This season has been filled with the sweetest celebrations, watching friends welcome new life, new beginnings, new dreams into the world. Some things take longer to grow. But the slow bloom is sacred, too. #SeasonsOfGrowth #PlantingHope #SlowBloom #DreamsInBloom P.S. slide 16- even tiny Toni never let a little rain stop her ????
2025-10-09
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If you keep a spring roll in one hand and a glass of wine in the other, you will never touch your face. Follow me for more Covid tips... and yummy recipes. Summer Rice Paper Rolls & THE BEST Peanut Sauce recipes are up in story highlights. Enjoy!
2025-10-09
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This year is different. It’s big, fast, accelerating. It’s transformation. Release. Becoming. Unbecoming. The Year of the Snake. The year of unburdening, unfolding, and stepping fully into alignment. I have spent so much time carving away the excess, and for the first time, I’m not looking back. I believe in what’s ahead. In the wild, unexpected ways life clears the path. In the knowing, deep, unwavering, that what’s ahead is already finding me. #yearofthesnake #transformation #alignment
2025-10-09
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2024 was a year of growth, of challenges that forged us into something stronger, something more resilient. It was a year that stretched us beyond our limits, revealing depths we never knew we had—and in that, we found our power. We endured, we healed, and through it all, we discovered an unwavering strength. As we close this chapter, surrounded by the warmth of family and with hearts overflowing with gratitude, we honor not just the journey, but the transformation it brought. With 2025 unfolding before us, we step into the future with hearts full of anticipation, ready to embrace the promise of a year rich with possibility and new beginnings. #NewBeginnings
2025-10-09
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2025, we’re stepping into you with memories in hand, hearts full of hope, and excitement for the moments yet to come. This year, we embrace the possibilities and the promise of something truly extraordinary ahead ✨
2025-10-09
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Miss me? I’m baaaaack. This isn’t your grandma’s beige squash soup. The honey + apple cider vinegar hit that sweet-tart balance, the cayenne sneaks up like good gossip, and the pomegranate seeds? They’re the exclamation point. Eat it with crusty bread (or in my case @oakcliffbread’s focaccia, which is chefs kiss ???? ), or drink it straight from the mug while pretending you’re the kind of person who doesn’t need bread. Ingredients * 1/8 tsp cayenne (don’t overdo it, unless chaos is your brand) * 2–3 Tbsp honey (real stuff, not the squeeze bear) * 3 tsp apple cider vinegar * 3 carrots, chopped * 2 lbs butternut squash, cubed * 2 honeycrisp apples, chopped * 1 fennel bulb, chopped * 2 small onions or 2 leeks (white part only), chopped * 2 garlic cloves, smashed (no mincing, we’re not in culinary school) * A handful of sage leaves * 4–5 sprigs fresh thyme * 2 Tbsp butter * Olive oil (just enough to coat the pan) * 1 can full-fat coconut milk * Salt + pepper to taste * Toppings: crème fraîche, pomegranate seeds, parsley Directions 1. Start strong. In a large pot, heat a splash of olive oil. Sauté onions (or leeks) until soft and sultry. Add garlic, fennel, sage, carrots, squash, and apples. Stir like you mean it. 2. Layer the flavor. Toss in thyme & cayenne. Let everything get cozy for a few minutes. 3. Simmer time. Add enough water (or veggie stock if you’re fancy) to just cover the veggies. Bring to a boil, then reduce heat and simmer until the squash is tender, add honey and apple cider vinegar 4. Puree into velvet ???????? 5. Make it luxe. Stir in coconut milk and butter. Simmer a few more minutes until thickened and silky. 6. Finish like a show-off. Serve hot, topped with a drizzle of crème fraîche, a sprinkle of pomegranate seeds, and fresh parsley. À La Yours, Antonia #butternutsquash #soup #food #foodie #instafood #yummy #delicious #healthy #Homemade #Cooking #chef #foodstagram #soupseason
2025-10-09
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Maybe one day we’ll finally get around to sending Christmas cards, but today’s not that day! So here’s our heartfelt, slightly last-minute, but very genuine Merry Christmas from our crew to yours! We’re so grateful for your love and support this year, and we’re beyond excited about what’s to come in the year ahead! Wishing you all a joyful holiday season filled with love, laughter, and maybe a little extra dessert. Cheers to an amazing New Year ahead! ✨ #MerryChristmas #CelebrateLife #Gratitude #joy #Peace #happyholidays #holidaycard
2025-10-09
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