Quick And Easy Recipes…And Lots More!
Happy 2020 !!
Ingredients:
2 (8 oz.) bars of cream cheese
2 cups shredded cheddar cheese
1 pkg. (1 oz.) ranch salad dressing mix
1/2 cup beer
Directions:
1. Put all ingredients in one bowl and mix well using a mixer.
2. Once creamy, refrigerate for about 2 hours before serving.
*Serve with pretzels.
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)
Ingredients:
4 cups chicken stock
1 tbs. olive oil
1 onion, finely (chopped)
2 garlic cloves (crushed)
1 1/2 cups arborio rice
1/2 cup shredded parmesan
4 eggs
2 cups dried breadcrumbs
1 cup plain flour
1 cup fresh mozzarella (chopped into tiny pieces)
Vegetable oil (for frying)
Directions:
1. Place the stock in a medium saucepan over high heat and bring to a boil. Reduce heat to low.
2. Heat oil in a large saucepan over medium heat. Add the onion and garlic and cook until soft. (about 5 minutes)
3. Add rice to the onion mixture with a ladle of soup. Stir frequently with a wooden spoon until the liquid is completely absorbed.
4. Continue to add stock, 1 ladle at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ladle. (About 20 minutes or until the rice is tender yet firm)
5. Once all stock is absorbed, stir in the parmesan and mozzarella. Set aside for 2-3 hours to cool completely.
6. Add 2 eggs and stir until well combined.
7. Place the breadcrumbs on a large plate and flour in a bowl. Crack remaining eggs in a separate bowl and lightly whisk.
8. Using wet hands, shape 2 tablespoons of the rice mixture into a ball. (makes about 2 dozen)
9. Roll the rice balls in the flour and shake off any excess. Dip in the egg, then in the breadcrumbs, pressing to coat.
10. Place on a large pan and chill in the refrigerator for at least 30 minutes.
11. Add enough oil in a large saucepan. Heat over medium-high heat . When hot, add 6 rice balls to the oil and cook, turning occasionally, for 4-5 minutes or until golden.
12. Use a slotted spoon to transfer to a plate lined with paper towels. Repeat with the remaining rice balls. Add more oil while you go along.
Serve with marinara sauce for dipping.
Ingredients:
3 (6 oz.) cans of minced clams in juice
3/4 cup bread crumbs
1 clove of garlic (chopped)
2 tsp. oregano (fresh preferred)
2 tsp. dried parsley
1/2 tsp. sea salt
2 tbs. parmesan cheese
2 tbs. of olive oil
Directions:
Preheat oven to 350 degrees.
1. In a large bowl, mix all ingredients.
2. Using premade (aluminum) clam shells, stuff each one. Depending on how much you stuff each one, you will need about 12 clam shells.
3. On a baking tray, put stuffed clam shells.
4. Bake in oven for 15-18 minutes or until tops of clams are slightly crispy.
Serve with lemon.
Ingredients:
2 to 2 1/2 lbs large red tomatoes
3 tbs olive oil
2 tsp dried oregano
sea salt
1/2 tsp freshly ground black pepper
1/2 cup pesto, store-bought or homemade (recipe follows)
1/2 cup freshly grated Parmesan cheese
Pesto:
1/4 cup walnuts
1/4 cup pine nuts
3 tbs minced garlic
5 cups fresh basil leaves, packed
1 tsp sea salt
1 tsp. freshly ground black pepper
1 1/2 cups olive oil
1 cup grated Parmesan cheese
Directions:
Preheat the oven to 4oo degrees.
1. Core the tomatoes and then slice them across ( in 1/2 inch-thick slices)
2. Arrange the slices in a single layer on a sheet pan. Drizzle the tomatoes with olive oil and sprinkle with the oregano, 1 tsp. sea salt, and black pepper.
3. Bake the tomatoes for 10 minutes. Remove from the oven, spread each slice with pesto, and sprinkle with the Parmesan cheese.
4. Return the tomatoes to the oven and continue baking for 7 to 10 minutes, until the Parmesan is melted and begins to brown. Sprinkle with sea salt before serving.
Ingredients:
3 green tomatoes (sliced)
1 cup panko bread crumbs
1 cup grated cheese
3 egg whites (beaten)
olive oil
sea salt
Directions:
1. Mix bread crumbs and grated cheese in a bowl. Put egg whites in a bowl.
2. Dip tomatoes in egg whites. Next, dip in bread crumbs mixture.
3. In a large skillet, put 4 tbs. of olive oil. Cook tomatoes on both sides until tender and crisp. Add more olive oil if needed while cooking. Dry on paper towels.
4. Sprinkle with a little sea salt.
*You can serve with a little marinara sauce if you like.
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*A delicious and very healthy variation of nachos.
Ingredients:
1 1/2 lbs. fresh arugula (rinsed and drained)
1 (10 oz.) can black beans (rinsed and drained)
1 lemon (juiced)
4 tbs. olive oil
1 tsp. sea salt
1 bag of whole grain nacho chips ( I use gluten free sweet potato chips)
Directions:
1. In a large skillet, add olive oil. Cook beans for a minute. Stir.
2. Add arugula and sprinkle with sea salt. Stir arugula until tender.
3. When tender, add lemon juice and another tbs. of olive oil. Stir.
4. Line a platter with chips of your choice.
5. Spoon arugula and bean mixture on top of chips.
Serve with sour cream and guacamole if you wish.
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Ingredients:
16 stuffing mushrooms
1 cup bread crumbs
1/2 cup grated parmesan cheese
1/2 cup shredded cheddar cheese
8 pieces of cooked crispy bacon (chopped)
1/4 cup olive oil
white wine ( I use a sweet Moscato wine.)
Directions:
1. Remove stems from mushrooms Rinse and dry mushrooms well.
2. In a large bowl, put bread crumbs, parmesan cheese, cheddar cheese, bacon and olive oil. Mix well.
3. Stuff mushrooms.
Preheat oven to 400 degrees.
4. Put mushrooms in a deep pan. Pour enough wine in pan that it covers mushrooms half way up.
5. Bake in oven for 15 minutes. Mushrooms should be tender.
Ingredients:
2 lbs. fresh string beans (ends trimmed)
2 cups bread crumbs
1 cup grated parmesan cheese
4 eggs (beaten)
vegetable oil
Directions:
1. Boil string beans for 3 minutes in boiling water. Drain well. Let cool.
2. Dip string beans in egg and then in bread crumbs and grated cheese. Cover completely.
3. In a deep frying pan put vegetable oil. Fill up pan half way.
4. Heat oil. When it starts to bubble on the sides, add string beans. You can fry them in batches. (Probably 4 batches.)
5. Cook for about 3-5 minutes until they are golden brown. Remove with a strainer and drain on paper towels.
Serve warm
Dipping Sauce Recommendation:
1 cup of Ranch dressing
1 tsp. fresh wasabi (2 tsp. if you like it more spicy)
Mix together in a bowl. Keep cold until serving. (You can use any favorite dipping sauce.)
Ingredients:
1 lb. thawed uncooked small or medium shrimp (cleaned and dried of excess water)
3 tbs. olive oil
1 lemon (juiced)
1 large clove of garlic (chopped)
2 tbsp grated ginger (optional)
sea salt and black pepper
Directions:
Cooking With Mr. C. 
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