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Pesto Tortellini

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Ingredients:

1 lb. frozen or fresh tortellini (tricolor is nice)

2 cups fresh basil leaves (no stems)

2 tablespoons pine nuts or walnuts

2 large cloves garlic

½ cup extra-virgin olive oil

½ cup freshly grated parmesan cheese

Directions:

  1. Combine basil leaves, pine nuts or walnuts and garlic in a food processor and process until very finely minced. With the machine running slowly drizzle in the oil and process until the mixture is smooth. Add the cheese and process very briefly, just long enough to combine.
  2. Boil tortellini according to directions. Drain well when done.
  3. Pour pesto sauce on top and mix well. Serve warm.

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Ingredients:

5 red peppers (cut in half, seeds removed)

2 cups flavored bread crumbs

1 can (6 oz.) pitted black olives (drained and chopped)

1 cup pignoli nuts

olive oil (1/2 cup plus extra)

2 cloves of garlic (chopped)

lemons (optional)

Directions:

Preheat oven to 400 degrees.

  1. In a large bowl, mix bread crumbs, black olives, pignoli nuts and garlic. Mix well. Add 1/2 cup of oil. Stir. (If it’s a little dry, add a little more olive oil.)
  2. In a large baking pan, brush a little olive oil on the bottom of the pan.
  3. Stuff each pepper with bread crumb mixture.
  4. Cover pan with aluminum foil and make a hole on top. Bake in oven for 30 minutes.
  5. Remove tin foil and bake for an additional 15 minutes. (You want peppers to be tender and bread crumbs a little crunchy.)                                                                                                                                    * Optional: You can squeeze a little lemon on top when serving.

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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.

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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.

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Ingredients:
1 1/2 lbs. carrots (shredded)
1 cup dried cranberries
1 cup of walnuts (cut into pieces)
3 cloves of garlic (chopped)
2 tsp. sea salt
3 tbs. olive oil (plus extra if needed)
Directions:
1. In a large skillet put olive oil. Brown garlic for a minute and then add carrots. Stir well.
2. Add 1 tsp. of sea salt and stir. Stir frequently so carrots don’t burn. If it seems a little dry, add another tbs or two of olive oil.
3. When carrots become tender, add cranberries, walnuts and 1 tsp. of sea salt. Stir.
4. Cook for another 3-4 minutes and serve.
Serve hot.

Homemade Pecan Sandies

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Ingredients:
1 cup margarine, softened
1 cup vegetable oil
1 cup white sugar
1 cup confectioners’ sugar, sifted
2 eggs
1 tsp. vanilla extract
4 cups all-purpose flour
1 tsp. baking soda
1 tsp. cream of tartar
1 tsp. salt
2 cups finely chopped pecans (more powdery)
whole peans to put on top
*white sugar when rolling the dough into balls
Directions:
Preheat oven to 375 degrees.
1. In a large bowl, cream together the margarine, vegetable oil, 1 cup white sugar and confectioners’ sugar until smooth.
2. Beat in the eggs one at a time, then stir in the vanilla.
3. Combine flour, baking soda, cream of tartar and salt.
4. Stir into the creamed mixture. Mix in the chopped pecans.
5. Roll dough into 1 inch balls and roll each ball in white sugar. Place the cookies 2 inches apart onto ungreased cookie sheets. Press a whole pecan on top of each cookie.
6.Bake for 10 to 12 minutes in the preheated oven, or until the edges are golden. Remove from cookie sheets to cool on wire racks.

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Homemade Fish N Chips

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Ingredients:
8 medium-sized pieces of white fish
1 cup all-purpose flour
1 cup beer
1/2 tsp. sea salt
1/2 tsp. black pepper
1/2 tsp. dried thyme
1 cup vegetable oil
Directions:
1. Season fish with sea salt and black pepper.
2. Mix flour, beer, sea salt, black pepper and thyme in a large bowl. Whisk until everything is fully mixed. The mixture should resemble pancake batter. Add more beer if necessary.
3. Heat vegetable oil in a deep skillet/pan.
4. When oil is hot, coat thoroughly two pieces of fish in batter and then gently lie them in the oil.
5. Cook fish until it is golden brown and crispy. Pick up each piece of fish gently turn them over. Cook on the other side until done. (about a total of 5 minutes)
6. Drain fish on paper towels and fry the remaining fish pieces.
Serve warm with french fries. (see link)
https://cookingwithmrc.wordpress.com/2013/05/07/homemade-baked-french-fries/

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Ingredients:
1 (3 lb.) roasting chicken
1 large eggplant (peeled and sliced thin) *at least 8 slices
2 large tomatoes (sliced) *at least 8 slices
1 lb. piece fresh mozzarella (sliced) *you need 4 slices
1 jar of roasted peppers (drained and sliced)
2 cups of bread crumbs
2 eggs (beaten)
1 cup fresh ricotta
sea salt and black pepper
olive oil
Directions:
Preheat oven to 350 degrees.
1. Sprinkle sea salt and black pepper on whole chicken. Roast chicken for one hour and 20 minutes. Chicken should be well cooked. Let cool.
2. Dip eggplant slices in egg and then bread crumbs.
3. In a large skillet put 3-4 tbsp. of olive oil. Fry eggplant on both sides until tender. (about 4-5 minutes) Let dry on paper towels.
4. Slice the roast chicken breasts into thin slices.
5. In a baking pan, coat the bottom with a little olive oil. Put a slice of eggplant. Put a slice of tomato on top. Put a slice of fresh mozzarella on top. Put a slice of chicken and then top with another slice of eggplant. Put a dollop of fresh ricotta on top. Sprinkle a little sea salt. Top with roasted peppers. (see photo)
Preheat oven to 350 degrees.
6. Bake in oven for about 12-15 minutes. You want mozzarella cheese melted.

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Ingredients:
1 lb. whole wheat pasta shells (mini)
3 ears of corn (*Canned corn, well drained is fine too.)
1/2 cup red onion (chopped)
1/4 cup red bell pepper (minced)
1 cup fresh ricotta
1 tsp.sea salt
3 tbsp. olive oil
2 pieces of fresh basil (chopped)
Directions:
1. Remove husks from corn. Brush with a little olive oil and sprinkle with sea salt. On a grill/barbecue, grill ears of corn until a little golden brown. Turn while cooking. (about a total of ten minutes) *Or, open canned corned and drain very well. Grill in skillet for about 3 minutes.  Skip Step 2 if using canned corn.
2. Let corn cool for about 15 minutes and then shuck the corn off the cob.
3. Begin to boil pasta to your desired taste.
4. Drain pasta well. Put pasta in a large bowl. Add corn, red onion, red bell pepper, 3 tbsp. of olive of oil and 1 tsp. of sea salt. Mix well.
5. Pour pasta onto a serving  platter.
6. Place dollops of fresh ricotta on top. Put basil leaves on top.
Optional: Drizzle a little olive oil on top.
Note: Some enjoy this as a cold pasta dish as well as a warm one.