Tag Archive: basil


Mr. C.’s Chicken Ricotta Parmesan

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Ingredients:

8 thin slices chicken cutlets

2 cups tomato sauce

2 cups fresh ricotta cheese

1 lb. piece fresh mozzarella cheese (sliced into 8 thin slices)

sea salt

4 fresh basil leaves (chopped)

olive oil

Directions:

  1. In a large skillet put 1 tbsp. of olive oil. Cook chicken cutlets on both sides for about 3 minutes each.
  2. In a large baking pan, coat the bottom with tomato sauce. Place cooked cutlets in pan. Put a little tomato sauce on top of each cutlet.
  3. Put a dollop of fresh ricotta cheese on top of each cutlet. Spread the ricotta evenly on top.
  4. Put a slice of mozzarella on top of each cutlet. Sprinkle with sea salt and basil.IMG_5320
  5. Preheat oven to 400 degrees and bake for 1o minutes until cheese is melted. IMG_5322   Serves 3 to 4 people.

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:
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.

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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.

Basil Flank Steak

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Ingredients:
2 lb. piece flank steak (thinly sliced)
1 lb. mushrooms (washed/sliced)
1/2 lb. carrots (sliced thin)
3 tbs. basil (chopped)
2 cloves of garlic (chopped)
3 tbs. olive oil
4 tbs. sesame oil
2 tsp. sea salt
Directions:
1. In a large skillet, add olive oil and garlic. Brown garlic and then add flank steak. Add 1tsp. sea salt. Cook for about 5 minutes, stirring frequently. When cooked, remove and put to the side, covered.
2. In the same skillet, add 3 tbs. sesame oil. Add mushrooms and carrots. Stir frequently. When tender, add basil. Stir well.
3. Add cooked flank steak to the pan and add 1 tbs. of sesame oil. Add 1 tsp. sea salt. Mix together and cook for an additional minute and serve.
Serve hot.

Greek Yogurt Sundried Tomato Dip

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Ingredients:

2 cups plain Greek yogurt

1 cup sundried tomatoes in olive oil (chopped)

2 tbsp. garlic (minced)

6 fresh basil leaves (chopped)

1 tsp. sea salt

Directions:

  1. In a large bowl, mix all ingredients.
  2. Place a few basil leaves on top.

Serve with crackers.

Penne Mozzarella and Basil

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Ingredients:

1 lb. pasta (your choice)

1/2 lb. piece fresh mozzarella (cut into bit size pieces) *room temperature

12 pieces of large basil leaves (torn into pieces)

4 large plum tomatoes (chopped)

3 cloves of garlic (minced)

1 tsp. red pepper flakes (optional)

2 tbsp. olive oil

fresh grated parmesan cheese

Directions:

1. In a large skillet, put olive oil and garlic. Brown garlic for a minute and add tomatoes.

2. Cook tomatoes until tender. (about 5 minutes)

3. Cook pasta to desired taste. Drain pasta well.

4. Put tomatoes on top of pasta. Add mozzarella and basil. Mix well. *red pepper flakes optional

5. Put a generous helping of parmesan cheese. Stir together and serve.

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Ingredients:

1 lb. pasta

8 plum tomatoes (chopped)

1 small onion (minced)

2 cloves of garlic (minced)

1 tsp. sea salt

2 tbsp. fresh basil (chopped)

parmesan cheese

3 tbsp. olive oil

Directions:

1. In a large skillet, put 3 tbsp. of olive oil. Add onions and garlic. Sauté for a minute. Add tomatoes and sea salt. Stir. Cook on a medium heat for about 10-12 minutes or until tomatoes are soft.

2. Cook pasta to desired taste. Drain well.

3. Put pasta in a large bowl. Pour some sauce on top. Sprinkle with fresh basil and parmesan cheese.

Cold Antipasto

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Ingredients:

2 large eggplants (slices 1/4 inch thick)

2 large yellow peppers (sliced and seeds removed)

2 large beefsteak tomatoes (sliced)

1 lb. piece fresh mozzarella (thinly sliced)

1/2 cup fresh basil (pieces)

olive oil

1 clove of garlic (chopped)

sea salt and black pepper

Directions:

1. In a skillet add 3 tbs. of olive oil. Brown garlic and add eggplant and peppers. Sprinkle a pinch of salt and pepper on both sides. Cook until tender and remove. (You can drain eggplant and peppers on paper towels, if you wish.) Refrigerate for at least 2 hours.

2. On a platter, arrange each row with a slice of eggplant, peppers, tomatoes and fresh mozzarella. Repeat the process on the whole platter. Put basil on top. Sprinkle with a little sea salt and black pepper and a drizzle of olive oil.

Serve cold. *Serves 6

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.