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Baked Salmon With Tomato Shrimp Salad

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Ingredients:

4   1/4 lb. pieces of salmon

3 vine tomatoes (cut into small pieces)

1/2 lb. uncooked small shrimp (tails removed)

1/4 cup red onion (sliced)

1 tbsp. fresh basil (chopped)

sea salt and black pepper

olive oil

white balsamic vinegar

Directions:

Preheat oven to 375 degrees.

1. In a baking pan, coat the bottom of the pan with 2 tbsp. of olive oil.

2. Sprinkle sea salt and black pepper on pieces of salmon.

3. Bake in oven for about 18-20 minutes.

4. Meanwhile in a skillet, put 1 tbsp. of olive oil.

5. Cook shrimp for about 4-5 minutes.

6. In a bowl, put shrimp, tomatoes, red onion and basil. Sprinkle with a little sea salt.

7. Add 2 tbsp. of olive oil and 2 tbsp. of white balsamic vinegar. Mix well.

8. Serve salmon with side of shrimp and tomatoes.

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Ingredients:

1 lb. linguine

1 red pepper (seeds removed, sliced thin)

1 yellow pepper (seeds removed, sliced thin)

1 small red onion (sliced thin)

1 head of broccoli (chopped into small pieces)

1 zucchini (chopped into bite size pieces)

olive oil

1 clove of garlic (chopped)

sea salt and black pepper

1/4 cup parmesan cheese

Directions:

1. In a large part of water , boil linguine for 10-12 minutes. (to your desired taste)

2. Drain linguine well. Add 1 tbs. of olive oil, garlic and stir. Add a pinch of sea salt and black pepper. Mix well.

3. Add peppers, onion, broccoli and zucchini. Refrigerate pasta.

4. When ready to serve, remove from refrigerator and add parmesan cheese. Stir well.

Calamari Salad

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Ingredients:

1/4 cup red onion (sliced)
1 green bell pepper (sliced) *seeds removed
1 cup red pepper (sliced) *seeds removed
1/4 cup fresh parsley, minced (no stems)
1 clove garlic (chopped)
1 1/2 lemons
1 1/4 tsp red wine vinegar
sea salt and fresh pepper to taste
1 lb. fresh squid, tube and tentacles cleaned

Directions:

1. Rinse squid and slice tubes into 1/2 inch rings. Leave the tentacles whole.

2. In a bowl combine onion, garlic, red and green peppers, lemon juice, vinegar, sea salt and fresh pepper.

3. Bring a medium pot filled with water to a boil. Add calamari and cook until tender. (Do a taste test about 2 minutes into it.)

4. Quickly drain when cooked and add to a bowl of ice water, for about 5 minutes. Then drain.

5. Combine squid with the salad and toss well. Taste for sea salt and add additional seasoning if needed. Garnish with parsley.

6. Cover and refrigerate at least an hour or two.

*Occasionally I add cold shrimp to the salad.

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Antipasto Pasta

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I lb. rigatoni pasta

1/4 lb. ham (chopped)

1/4 lb. salami (chopped)

1/2 cup black olives (pitted and sliced)

1/2 cup red onion (sliced)

1 cup roasted peppers (sliced and chopped)

2 tbs. olive oil

1 tbs. fresh parsley (chopped)

1 tsp. sea salt

1/2 tsp. black pepper

3 tbs. parmigiano reggiano (optional) * Any parmesan cheese is good.

Directions:

1. Boil pasta to desired taste. Drain well.

2. Add olive oil and stir well.

3. Add all other ingredients, mix well and serve.

*This is delicious warm and also cold.

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Ingredients:
1 1/4 lbs. lean ground beef
3 garlic cloves (minced)
1/4 cup onion (finely chopped)
1/4 cup fresh parsley (chopped)
1/2 tsp. sea salt
1/2 tsp. black pepper
1/2 tsp. dry oregano
1 egg (beaten)
1/2 cup dry breadcrumbs
1 cup fresh ricotta
provolone cheese (thinly sliced)
tomato sauce (about 2 cups, heated)
olive oil
6 fresh basil leaves
Directions:
1. Mix all the ingredients (except ricotta,basil, provolone cheese, olive oil and tomato sauce) and shape into meatballs.
2. In a large skillet, put 3 tbs. olive oil.
3 Cook the meatballs for 5-6 minutes or until cooked through and browned on the outside. Remove.
4. In a large serving bowl, cover the bottom with warmed tomato sauce. In the center put a large dollop of ricotta cheese. Place meatballs around ricotta. Pour warmed tomato sauce over meatballs. Decorate with slices of provolone cheese and basil. (see photo) Sprinkle a little sea salt and black pepper on ricotta.

Prosciutto and Fresh Mozzarella Sandwiches

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Ingredients:

1 lb. prosciutto (sliced thin)

1 lb. fresh mozzarella (sliced)

3 tbs. olive oil

1 tsp. sea salt

1/2 tsp. black pepper

8 rolls (of your choice)

Directions:

1. In a bowl, mix olive oil, sea salt and black pepper. Stir well.

2. Cut open rolls. On the inside of the roll, brush a little olive oil.

3. Place prosciutto on roll and a slice of mozzarella on top.

4. You can drizzle a little olive oil on top of the mozzarella, if you wish.

*Suggestion: Serve sandwiches with a variety of different olives.

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Ingredients:

1/2 lb. turkey (8-10 slices)

8 pieces cooked bacon

2 avocados (sliced)

2 tomatoes (sliced thin)

8 slices multigrain bread (toasted)

mayonnaise (optional)

Directions:

On each sandwich (toasted bread) place 2 slices of turkey, 2 strips of cooked bacon, sliced tomato and avocado. (You can put mayonnaise on the sandwich, if you like.)
Makes 4 sandwiches.

Don’t Forget “Mr. C. Takes Manhattan.” This Fall.  Makes A Great Book/Gift To A Child This Holiday Season. (On Sale In October)

 

 

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Ingredients:

3 1/2 cups all purpose flour

1 tsp. baking soda

1 1/2 cups butter softened

1 1/4 cups sugar

1 cup firmly packed brown sugar

2 large eggs

2 tsp. vanilla extract

1 (12 oz.) package semi sweet chocolate chips

1 cup white chocolate chips

Directions:

Preheat oven to 375°F.

1.Mix flour and baking soda in a medium bowl. Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla and mix well.  Beat in flour mixture on low speed until well mixed. Stir in chocolate and vanilla chips.

2. Drop rounded tablespoons about 2 inches apart onto ungreased baking sheets. (Or make them larger as in photo, about 2 tbs.)

3. Bake for 10-12 minutes or until lightly browned. Cool on baking sheets for a few minutes. Remove to wire racks and let cool completely.

 

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Ingredients:

1 lb. ground chicken

2 tsp. sea salt

1 tsp. black pepper

1 cup fresh basil (packed into cup)

1 clove of garlic

1/4 cup pignoli nuts

1/4 cup parmesan cheese

3 tbsp. olive oil

2 avocados (sliced)

a bunch of red leaf lettuce (rinsed, drained and torn)

Directions:

1. In a food processor, put basil, garlic, pignoli nuts, parmesan cheese and olive oil. Pulse until smooth. If you need a little more oil, add a drop more. Leave pesto to the side.

2. Mix ground chicken with sea salt and black pepper. Form into 4 burgers.

3. Grill burgers for at least 10 minutes. (Turn over after 5 minutes.)

4. On ciabatta bread or a roll, put a tbsp. of pesto on inside of roll. Place burger. Put lettuce and slice avocado on top.

*Serve with french fries. (Optional)