Category: Appetizers


Ingredients:

6 large portobello mushrooms  (stem and gills removed)
6 tbsp. balsamic vinegar
1/2 cup extra-virgin olive oil, divided
sea salt and freshly ground black pepper
1 1/2 cups fresh bread crumbs
1 cup grated Parmesan
3 tbsp. freshly chopped parsley leaves
2 tbsp. freshly chopped basil leaves
6 slices of fresh mozzarella cheese

Directions:

Preheat oven to 400 degrees.

  1. Toss the portabellas in the balsamic vinegar, 1/4 cup of olive oil, sea salt and pepper, to taste. Arrange the mushrooms on a baking sheet and roast in the oven for about 10 minutes. Remove from the oven and let cool.

2. While the mushrooms are cooling mix together the bread crumbs, parmesan, parsley, basil and               the remaining 1/4 cup olive oil.

3. Stuff the bread crumb mixture into each mushroom. Return mushrooms to oven for 7 minutes. Remove from oven. Put a slice of mozzarella cheese on top. Return to oven for about 5 minutes. Cheese should be melted and bubbly.

*Optional: You can put some sauteed peppers on top, if you wish. (See photo.)

 

Homemade Eggplant Caponata

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Ingredients:

1 large eggplant

1 large sweet onion

1 large green pepper

1 cup fresh mushrooms

3 cloves of garlic (crushed)

1/2 cup stuffed (with pimentos) green olives

1 6 oz. can tomatoe paste

1/4 cup water

2 tbs. wine vinegar

1 1/2 tsp. sugar

1 tsp. oregano

1 tsp. salt

olive oil

Freshly ground pepper to taste

Directions:

1. Peel and cube eggplant. Cut pepper (remove seeds) and onion into small (bite size) pieces. Slice mushrooms.

2. In a skillet, put 3 tbs. of olive oil. Add garlic. Then add eggplant, peppers, onions and mushrooms. Cover and cook for about 10 minutes. Stir frequently.

3. Add all the remaining ingredients (green olives, tomato paste, water, wine vinegar, sugar, oregano and salt. (ground pepper to taste)

4. Stir everything together. On a low heat, simmer for 30 minutes until eggplant is tender.

Refrigerate overnight. Serve cold. Stays in refrigerator for 1 week. Serve on toasted bread or on your favorite cracker.

Shrimp and Feta Horderves

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A quick and easy horderve for any party.
Ingredients:
12 large shrimp (boiled, tails removed) *chopped
1/2 cup fresh arugula (chopped)
1/4 cup feta cheese (chopped)
1/2 cup grape tomatoes (chopped)
2 tbs. olive oil
1/2 tsp. sea salt
2 dozen mini filo shells (room temperature)
Directions:
1. In a large bowl, mix all ingredients except filo shells.
2. Fill shells with mixture. (see photo)

Braised Tomatoes

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Ingredients:

6 vine tomatoes

1 cup bread crumbs

3 cloves garlic (chopped)

1 tbs. parsley (chopped)

1/4 cup olive oil

1/2 tsp salt

1/2 tsp. black pepper

Directions:

Preheat oven to 400 degrees.

1. Cut tomatoes in half. Remove seeds only.

2. In a skillet put 3 tbs. of olive oil. Heat oil and put tomatoes in pan. Cook on each side for 4 minutes.

3. In a bowl, mix bread crumbs, garlic, parsley, olive oil, salt and pepper. Mix well.

4. In a baking pan (coated with a tbs. of olive oil), place tomatoes (cut side up). Evenly put bread crumb mixture on top of each tomato.

5. Put tomatoes in oven for 12-15 minutes. Tomatoes should be tender.

Serve hot.

Homemade Bruschetta

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Ingredients:
2 ripe tomatoes (diced)
1/4 cup red onion (diced)
1/2 cup pitted kalamata olives (chopped)
1 tbsp. balsamic vinegar
1 tbsp. olive oil
pinch of sea salt
Italian bread sliced thin or thin crispy toast crackers
Directions:
In a large bowl, put tomatoes, olives, red onion, vinegar, olive oil and sea salt. Stir gently.
If you’re using Italian bread, slice it thin.
Put bread on a baking tray and rub a little olive oil on top of each slice.
In a preheated oven, 350 degrees, let bread crisp in the oven. (about 5 minutes)
Let bread cool for 5 minutes and put bruschetta on each slice.

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Ingredients:
2 ripe avocados (sliced)
1/2 cup walnuts (chopped)
2 tsp. sesame seeds
1/2 tsp. sea salt
1 tbsp. olive oil
Directions:
!. Put sliced avocados on a platter. Put walnuts and sesame seeds on top.
2. Drizzle a little olive oil on top.
3. Sprinkle with sea salt.

New Year’s Shrimp and Scallop Pizza

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Ingredients:
Focaccia or Pizza Bread
1/2 lb. shrimp (uncooked)
1/2 lb. bay scallops (uncooked)
3 large red onions (sliced)
1 large vidalia onion (sliced)
2 cups fresh arugula
1 tsp. sea salt
1/2 tsp. black pepper
3 tbsp. balsamic oil
2 tsp. white sugar
olive oil
Directions:
1. In a skillet, put 1 tbsp. olive oil. Cook shrimp and scallops. Sprinkle with sea salt and black pepper. Turn shrimp and scallops while cooking. Should take no more than 5 minutes to cook. Set to the side.
2. In a skillet, put 2 tbsp. of olive oil. Cook sliced onions. Stir frequently. When they are tender, add balsamic vinegar and sugar. Stir together. Cook an additional 2 minutes. Set onions to the side. (If it’s to oily, drain some of the excess.)
3.Preheat oven to 350 degrees. Brush a little olive oil of focaccia/pizza bread. Place on a baking sheet and place in oven, just for about 5 minutes. You want the bread to begin to get crisp.
4. Remove bread from oven. Spread cooked onions evenly on top Scatter fresh arugula on top. Place cooked shrimp and scallops evenly on top. (If the scallops are large, you can cut them into pieces.)
5.Return to the oven for about 6-8 minutes.
*Serve hot and crispy.

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Ingredients:
4 red bell peppers (cut in half, seeds removed)
2 cups cooked brown rice (or rice of your choice)
1 1/2 cups fresh mozzarella (chopped)
1 (15-ounce) can diced tomatoes (drained)
1 (8 oz. can) peas (drained)
1/2 cup onion (chopped)
2 tsp. sea salt
olive oil
Directions:
Preheat the oven to 350 degrees F.
1. Cut red peppers in half and scoop out the seeds.
2. Brush pan with a tbs. of olive oil. Place peppers on baking pan.
3. In a large bowl, mix rice, mozzarella cheese, peas, onions, diced tomatoes and sea salt. Mix well. Add 2 tbs. of olive oil and mix again.
4. Stuff each pepper. You can brush a little olive oil on the pepper if you like.
5. Bake until the peppers are tender . (About 30 minutes.)

Grilled Stacked Tomatoes

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Ingredeints:
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)
olive oil
balsamic vinegar
Directions:
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.

Pan Fried Chicken Dumplings

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Ingredients:
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)

Directions:
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.
Dipping Sauce:
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.