2 T-Bone Steaks
1 12 oz. can of chick peas (drained and rinsed)
2 carrots (diced)
2 celery stalks (diced)
1 small red onion (chopped)
1 red pepper (seeds removed and diced)
1/4 cup sundried tomatoes (chopped or left whole)
sea salt and pepper
1. In a skillet, add three tablespoons of olive oil. Add chick peas, carrots, celery, red onion, and red pepper. Sprinkle with a pinch of sea salt and pepper. Stir and cook for 4 minutes. After 4 minutes, add sundried tomatoes and stir. Turn off heat and set to the side.
2. On a grill/barbecue, cook your steak as you desire it.
3. When steak is done, pour chick pea mixture on top.
Serve hot. Serves 2 people.
Archive for July, 2016
8 chicken cutlets
2 cups roasted peppers
8 slices fresh mozzarella
8 large pita breads
1 cup fresh basil
1 clove of garlic
1/2 cup grated cheese
1. In a large skillet put 1 tsp. of olive oil. Cook chicken cutlets for about 5 minutes. Sprinkle a little sea salt. (Turn over a few times.) Set to the side.
2. In a food processor, put basil, grated cheese, garlic and 3 tbsp. of olive oil. Mix well.
3. Take 2 pita breads. Put a teaspoon of pesto on both. Spread evenly.
4. Put 2 chicken cutlets on pita bread. Put 2 slice of mozzarella. Put a few roasted peppers on top. (Repeat and make 3 more paninis.)
5. Preheat oven to 400 degrees.
6. Put pitas on a baking pan and bake in the oven for about 12-15 minutes, until pita is crisp and mozzarella has melted.
*If you have a panini maker, use that. But for those who don’t, the oven is just as good.
1 lb. bag of frozen cheese tortellini
2 cups grape tomatoes
1 cup red onion (chopped)
2 tbsp. fresh parsley (chopped)
3 tbsp. olive oil
1/2 cup grated parmesan cheese
1. Cook tortellini according to directions, or to desired taste. Drain well.
2. In a large skillet, put olive oil. Sauté cherry tomatoes and red onion for about 3 minutes.
3. Pour tomatoes over cooked tortellini. Let cool.
*Refrigerate For About 2 hours.
Sprinkle parmesan cheese on top and serve.
3 large beefsteak tomatoes (cut 4 slices out of each tomato)
3 ripe avocados (sliced)
4 slices of bacon
2 ears of corn
salt and pepper
1/2 tsp fresh parsley (chopped)
1. Salt and pepper ears of corn. Brush with a little olive oil. Grill corn until it’s a little browned. Remove and let cool. When cooled, shuck the corn off the cob and leave to the side.
2. In a large skillet, cook bacon until crispy and remove. Let dry on a paper towel.
3. Brush olive oil on each tomato slice. Sprinkle a pinch of salt and pepper on each side. Grill tomatoes on each side for about 5 minutes. (You want them a little tender, not soft.) Remove tomatoes from grill when done.
4. To stack tomatoes, take a tomato slice and put an avocado slice on top. Put another tomato slice on top. Then put an avocado slice and then top it with a tomato slice.
5. On the top, put a slice of bacon and a slice of avocado. Put 2 tbs. of corn on top.
6. In a small bowl, mix 2 tbs. of olive oil, 1 tbs. of balsamic vinegar and parsley. Stir. Drizzle a little over tomato and serve.
Makes four stacks.
4 ears of fresh corn (cut into pieces)
1/2 cup butter
2 tbsp. garlic (minced)
1 tsp. sea salt
1 tsp. black pepper
In a small pot, melt butter. Add garlic, sea salt and black pepper.
On a grill, add ears of corn. Baste corn well.
Turn corn frequently and keep basting throughout.
Cook for a total of 5-7 minutes.
*You want the kernels tender.
6 skinless, boneless chicken breast halves (cut in strips) *see photo
3 tbs. creamy peanut butter
1/3 cup soy sauce (low sodium)
1/2 cup lemon juice
1 tbs. brown sugar
2 cloves garlic (chopped)
wooden skewers (2 dozen)
1. In a bowl, combine peanut butter, soy sauce, lemon juice, brown sugar, and garlic.
2. Place the chicken breasts in the marinade and refrigerate. (at least 3 hours, overnight is better)
3. Preheat grill to a high heat.
4. Weave the chicken onto skewers.
5. Grill each side for 4-5 minutes. (Depends on thickness of chicken.)
*If you use a skillet, put about 2 tbs. of olive oil and then cook on each side.
*You can make extra sauce for dipping. Do not use the same sauce the raw chicken was marinating in.
2 large eggplants
1 cup fresh mozzarella (shredded)
1/4 cup olive oil
1/2 cup white balsamic vinegar
sea salt and black pepper
flat bread or thin focaccia/pizza bread
fresh basil leaves ( a few pieces, chopped)
1. Slice all eggplant slices (1/4 inch thick)
2. In a large pan, put eggplant.
3. Mix olive oil and balsamic vinegar together, Pour over eggplant and let marinate, refrigerated, for at least 3 hours.
4. On a heated grill, grill eggplant on both sides until tender. (about 2-3 minutes on each side)
Remove eggplant and set to the side.
5. Brush a little olive oil on flat bread. Sprinkle with sea salt and black pepper. Cook bread on grill for about 3 minutes on each side.
6. Put sliced eggplant on top and sprinkle with fresh mozzarella cheese and basil.
7. Continue to cook on grill until bread is crispy and mozzarella is melted.
1/2 lb. ground chicken
1 scallion ( chopped )
1 tsp. sea salt
1 tsp. black pepper
3 tbs. vegetable oil
wonton wrappers (found in most stores freezer department)
1. In a bowl, add chicken, scallions, sea salt and black pepper. Mix well.
2. Put a wonton wrapper on a flat surface. (Keep the wonton wrappers covered with a damp towel so they don’t dry out.) Place 1 tablespoon of chicken mixture in the center of the wrapper.
3. Coat the edges of the wrapper with a little water.
4. Fold the circle over to form a half moon. Press edges with fingers or fork. Set aside, covered with a damp towel, while you make the rest.
5. Get a large skillet and add oil. When the oil is hot, place the wontons in a single layer in the pan. Make sure they are not touching one another.
6. Cook dumplings for about 4 minutes. ( 2 minutes on each side) You want the wontons browned. Lower the heat to low. Pour in 2 tablespoons of water and immediately cover the pan with a lid. Cook until the wontons are tender, about 5 minutes. Remove from the pan and serve hot with the dipping sauce. *Cut one open to make sure chicken is cooked on the inside.
1/2 cup ponzu (*check Asian section of supermarket)
1 tsp. hot sauce
1/2 teaspoon stir-fry seasoning mix
In a small bowl, mix the ponzu, hot sauce and stir-fry seasoning.
1 lb. raw shrimp (cleaned and tail removed)
1 1/4 cup tomato sauce
8 slices cheddar cheese
1.Boil shrimp until pink. Drain well. Let cool. (put in refrigerator for 15 minutes.)
2. In a baking dish, coat the bottom with tomato sauce.
3. You can put some tomato sauce on top of shrimp.
4. Layer cheddar cheese on top of shrimp.
5. In a 350 degree oven, bake shrimp for about 7 minutes. You want the cheese to be well melted and bubbly.
Have You “Liked” “Cooking With Mr. C.” On Facebook?
4 large zucchini (cut into 1/2 inch thick slices, scoop out inside) see photo
2 cups cooked brown rice
2 large carrots (diced)
1 sweet onion (chopped)
1/2 cup parmesan cheese
1/4 cup tomato sauce (optional)
1 tsp. fresh parsley (chopped)
1/2 tsp. salt
1/2 tsp. black pepper
Preheat oven to 350 degrees.
1. In a skillet, add 2 tbs. of olive oil. Cook carrots and onions for 5 minutes.
2. Add cooked rice, parmesan cheese, salt, pepper, parsley and tomato sauce (optional) to skillet. Stir well. Let cook for 3 minutes and remove skilet from heat. Let cool for 10 minutes.
3. Stuff each zucchini slice with rice stuffing. Pack the rice well onto each piece.
4. In a greased (2 tbs. of olive oil) baking pan (coat the bottom) place the zucchini pieces. (rice side up)
5. Bake in oven for about 15-20 minutes. You want the zucchini to be tender, but not to soft.