“Cooking With Mr. C.’s” Chocolate “Chips”

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Ingredients:
1 large bag of Ruffle Potato Chips
16 oz. semi sweet chocolate (melted)
1 can of sprinkles
Directions:
1. Line a baking pan with waxed paper.
2. Dip one end of chip into melted chocolate. Place on wax paper.
3. Scatter some sprinkles on chocolate end of chips.
4. Let air dry for at least 30 minutes, or 10 minutes in the freezer.

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Super Bowl Sunday’s Stuffed Chicken and Shrimp Tortilla Shells

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Set it up and let everyone help themselves.

Ingredients:
6 tortilla shells
6 chicken cutlets (grilled and cut into bite size pieces)
1/2 lb. shrimp (tails removed and boiled)
2 cups salsa
2 cups shredded cheddar cheese
2 cups sour cream
1 head of iceberg lettuce (shredded)
2 cups cherry tomatoes
Directions:
1. Fill each shell with lettuce and top with fillings of your choice.
Optional/Suggestions: red onions, guacamole, chick peas, black beans, sliced beef

Super Bowl Chicken Wings

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Ingredients:

2 dozen chicken wings

3/4 cup all purpose flour

1/2 tsp. cayenne pepper

1/2 tsp. paprika

salt and pepper (just a pinch)

olive oil

1/2 cup of butter or margarine

2 tsp. hot sauce

Directions:

1. In a bowl, mix flour, cayenne pepper, paprika, salt and pepper. Coat wings in flour mixture. Refrigerate for 2 hours.

2. In a skillet, put 4 tbs. of olive oil. When heated, add wings. Cook wings for 12-15 minutes. Turn wings over to cook evenly.

3. While wings are cooking, in a separate pan, add butter and hot sauce. Keep on a low heat and stir until butter is melted.

4. When wings are done, place on paper towels to absorb excess oil. Put wings in a bowl and pour butter sauce over them. Stir to coat them.

Serve hot.

Chicken Parmesan

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Ingredients:

8 thin slices chicken cutlets

2 cups tomato sauce

2 cups fresh ricotta cheese

1 lb. piece fresh mozzarella cheese (sliced into 8 thin slices)

sea salt

4 fresh basil leaves (chopped)

olive oil

Directions:

Preheat oven to 350 degrees.

In a large skillet put 2-3 tbsp. of olive oil. Cook chicken cutlets on both sides for about 3 minutes each.
In a large baking pan, coat the bottom with tomato sauce. Place cooked cutlets in pan. Put a little tomato sauce on top of each cutlet.
Put a dollop of fresh ricotta cheese on top of each cutlet. Spread the ricotta evenly on top.
Put a slice of mozzarella on top of each cutlet. Sprinkle with sea salt and basil. Bake for 8-10 minutes, or until mozzarella is melted.

Feta Greek Pork Chops

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Ingredients:
4 boneless pork chops.
1 cup of fresh leeks (chopped)
1 cup feta cheese
olive oil
sea salt
black pepper
Directions:
Put a tablespoon of olive oil in a skillet. Cook leeks until tender and a little crispy. Set to the side.
In a large skillet or on a grill, put 1 tablespoon of olive oil. Cook pork chops on each side. (Depending on the thickness, at least a total of 10-12 minutes.) Chops should be white when you slice into them. Sprinkle with a pinch of sea salt and black pepper.
When chops are just about done, add cooked leeks and feta cheese on top of chops. Cook an additional minute and then serve.
Serve warm.

New Year’s Avocado Bean Salad

Happy “2019” !! Have You “Liked” “Cooking With Mr. C.” on Facebook?

Ingredients:
2 avocados (sliced)
1 (10 oz.) can of chick peas (drained and rinsed)
1 (10 oz.) can of corn (drained)
1 (10 oz.) can of red kidney beans (rinsed and drained)
1 cup of cherry tomatoes
1 green bell pepper (sliced)
1 red bell pepper (sliced)
1 tbsp. fresh parsley (chopped)
3 tbsp. olive oil
2 tbsp. red wine vinegar
2 tsp. sea salt
1 tsp. black pepper
Directions:
1. In a large bowl add all ingredients, except olive oil, vinegar, salt and pepper.
2. Refrigerate for at least 1 hour.
3. After an hour, add olive oil, vinegar, salt and pepper. Mix well and serve.

New Year’s Eve Stuffed Artichoke Hearts

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Ingredients:
2 or 3 cans of whole artichoke hearts (drained) (usually about 8 hearts in a can)
1 cup plain bread crumbs
1 cup grated parmesan cheese
1/2 cup pignoli nuts
6 slices of prosciutto (chopped)
1 tbs. fresh parsley (chopped)
1/4 tsp. black pepper
olive oil
Directions:
Preheat oven to 350 degrees.
1. In a large bowl, mixed bread crumbs, parmesan cheese, pignoli nuts, prosciutto, black pepper, parsley and 3 tbs. of olive oil. Mix well. If crumbs are still a little dry, add another tsp. of olive oil. Mix well.
2. Stuff each artichoke heart. (see photo)
3. In deep baking dish, coat the bottom with a tbs. of olive oil. You can lightly brush the artichoke hearts with a little olive oil. Stand up all artichoke hearts and bake in oven for 12 minutes or until bread crumbs are slightly browned.
Serve hot.