Tag Archive: bread crumbs


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


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.)





1 pound fresh green beans, washed and trimmed

1/2 cup water

1/4 cup Italian-style seasoned bread crumbs

1/4 cup olive oil salt and pepper to taste

1/4 teaspoon garlic powder

1/4 teaspoon dried oregano

1/4 teaspoon dried basil

1/4 cup grated Parmesan cheese


  1. Combine green beans and 1/2 cup water in a medium pot. Cover, and bring to boil. Reduce heat to medium, and let beans cook for 10 minutes, or until tender. Drain well.
  2. Place beans in a medium serving bowl, and mix in bread crumbs, olive oil, salt, pepper, garlic powder, oregano and basil.
  3. Toss mixture until the beans are coated. Sprinkle with Parmesan cheese, and serve.



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)


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.

Stuffed Artichoke Hearts


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2 cans of whole artichoke hearts (drained)
1/2 cup plain bread crumbs
1/2 cup grated parmesan cheese
1/4 cup pignoli nuts
3 slices of prosciutto (chopped)
1 tbs. fresh parsley (chopped)
1/4 tsp. black pepper
olive oil

Preheat oven to 350 degrees.
1. In a large bowl, mixed bread crumbs, parmesan cheese, pignoli nuts, prosciutto, black pepper, parsley and 3 tbs. of olive oil. Mix well. If crumbs are still a little dry, add another tsp. of olive oil. Mix well.
2. Stuff each artichoke heart. (see photo)
3. In deep baking dish, coat the bottom with a tbs. of olive oil. You can lightly brush the artichoke hearts with a little olive oil. Stand up all artichoke hearts and bake in oven for 12 minutes or until bread crumbs are slightly browned.
Serve hot.


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3 Heirloom Tomatoes (different colors if you want)

1/2 cup plain bread crumbs

3/4 cup parmesan cheese

olive oil

basil leaves (cut into pieces, about 8 leaves)


Preheat oven to 350 degrees.

  1. Slice all tomatoes. (about 1/4 inch thick)
  2. In a large baking dish, put 2 tbsp. of olive oil.
  3. Place tomatoes in baking dish.
  4. Sprinkle bread crumbs evenly on top.
  5. Sprinkle parmesan cheese on top.
  6. Sprinkle basil leaves on top.
  7. Drizzle olive oil on top evenly.
  8. Bake in oven for about 15-17 minutes.

Serve hot.

Crab Cakes




1 lb. lump crabmeat

3 cups plain bread crumbs

1/2 cup mayonnnaise

1 tbs. dijon mustard

1 large egg (beaten)

1 tsp. lemon juice

1/2 tsp. salt

1/2 tsp. pepper

1/2 tsp. hot sauce (optional)


1. In a bowl, mix egg, mayonnaise, mustard, lemon juice, salt and pepper. (Adding hot sauce is optional.) Add crab meat to the mixture and stir. Refrigerate for an hour or two to chill.

2. After an hour or two, remove crabmeat from refrigerator. Put bread crumbs on a separate dish. Depending how large you want your crab cake, take 2 tbs. of crabmeat an roll into a ball. Then roll the ball in the bread crumbs until fully covered. Using your hand, press down to flatten. (about 1/2 inch thick) Repeat the process with the rest of the crabmeat.

3. You have two cooking options. You can fry them in a pan with olive oil, 4 minutes on each side until golden brown. You can also bake them in a 400 degree oven for 20-25 minutes. Brush a little olive oil on the baking pan before putting crab cakes in the oven.

Serve with your favorite cocktail or tartar sauce. 


Fried String Beans


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2 lbs. fresh string beans (ends trimmed)

2 cups bread crumbs

1 cup grated parmesan cheese

4 eggs (beaten)

vegetable oil


1. Boil string beans for 5 minutes in boiling water.  Drain well.

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.)

My new children’s picture storybook, “Cooking With Mr. C.”, is being released, January 2016. Get it today through Mascot Books, Amazon and Barnes and Noble.

Stuffed Artichokes




4 large artichokes

1 1/2 cups bread crumbs

6 tbs. grated parmesan cheese

2 cloves of garlic (chopped)

2 tbs. fresh parsley (chopped)

6 tbs. of olive oil

1 tsp. salt

1 tsp. black pepper 


1. Cut off stems of artichokes. Then cut off about 1/2 inch of the tips of the artichokes. Remove any tough outer leaves. Rinse artichokes thoroughly in cold water. Turn artichokes upside down on a hard surface. This will open up the artichoke and excess water will be removed.

2. In a bowl, add bread crumbs, grated parmesan cheese, parsley, garlic, salt and pepper. Mix together.

3. Divide the mixture into 4 parts. Distribute each part to each artichoke. Spread the leaves open and stuff with the bread crumb mixture. Repeat with all 4 artichokes.

4. Place artichokes upright in a deep saucepan/pot with a cover. Pour 1 tbs. of olive oil over each artichoke. Put remaining 2 tbs. of olive oil in pot. Add 2 cups of water to the pot. Cover and cook for 30-40 minutes or until leaves are tender. If water is evaporating quickly, add a little more.

Serve warm