Penne Shrimp and Broccoli

Ingredients:

1 lb. penne

1/2 lb shrimp (uncooked)

1 large bunch of broccoli

3 cloves of garlic (chopped)

1 red bell pepper (chopped)

olive oil

sea salt and broccoli

Directions:

  1. In a pot of boiling water, cook broccoli for 5 minutes and drain well.
  2. In a large skillet, put garlic and 3 tbsp. of olive oil. Let garlic brown a minute and then add shrimp.
  3. Turn shrimp and cook for about 3 minutes.
  4. Add broccoli and red bell pepper to skillet. Sprinkle with sea salt and black pepper.  Stir frequently. Add a drizzle more of olive oil. Stir. Let cook for about 5 minutes.
  5. Serve over your favorite cooked pasta.
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Stuffed Chicken

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Ingredients:

4 large boneless chicken breasts

1 lb. of broccoli (broken into pieces)

2 cloves of garlic (chopped)

1/2 cup cheddar cheese (shredded)

1/2 cup fresh mozzarella (shredded)

1 1/2 cups chicken stock

3/4 cup white wine

3 tbsp. olive oil

sea salt and black pepper

Directions:

1. In a large pot of boiling water, boil broccoli for 15 minutes. Broccoli should be soft. Drain broccoli well and let cool for 15 minutes.

2. When broccoli is cool, chop into small pieces. Add broccoli to a bowl. Add cheddar cheese, mozzarella cheese, garlic, olive oil and a pinch of sea salt and  blackpepper.

3. Preheat oven to 400 degrees.

4. Cut chicken breasts on the side to make a large stuffing pocket.

5. Stuff each chicken breast with broccoli mixture. Stuff as much as you can. Using string, wrap the the chicken breast tightly. (This will prevent mixture from coming out while baking.)

6. In a large baking dish, place chicken breasts. Sprinkle with salt and pepper. Pour chicken stock and wine into baking dish. Cover dish with aluminum foil. Cut some small holes in the foil. Bake in oven for 45-50 minutes. Chicken should be white and moist. You can remove the aluminum foil 5 minutes before done to brown the chicken a bit. Remove string before serving.

Serve hot. Serves 4.

Cold Linguine Salad

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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.

Broccoli Stuffed Potato Skins

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Ingredients:

1 lb. of broccoli (boiled until tender and drained well) Then chop broccoli.

4 large baking potatoes (Russet Potatoes) wash potatoes and put an X on top with a knife

1 cup mozzarella cheese (shredded)

1 cup cheddar cheese (shredded)

1 tsp. sea salt

1/2 tsp. black pepper

2 tbs. olive oil

Ingredients:

Preheat oven to 400 degrees.

1. Bake potatoes for an hour or until soft. Let cool and cut in half. Scoop out the inside.

2. In a large bowl, add potatoes and all ingredients. Mix well.

3. Restuff potatoes and drizzle a drop of olive oil on top of each one.

4. Put stuffed potato skins on baking pan and return to oven for 10-12 minutes. Cheese should be melted and bubbly. (see photo)

Serve hot.

*A Brand New Children’s Book Coming This Fall 2017.

Mr. C.’s Homemade Brown Rice Pizza

Ingredients:
2 cups brown rice
2 cups of water
2 cups vegetable stock
1 head of broccoli (cut into pieces)
2 orange bell peppers (seeds removed and sliced) *can be red or yellow peppers
2 cups spinach (washed and drained)
1 red onion (sliced)
2 cups fresh mozzarella (shredded)
3 cloves of garlic (chopped)
4 tbs. olive oil
salt and pepper
Directions:
Preheat oven to 400 degrees.
1. In a pot, put brown rice, water and vegetable stock. Add a pinch of salt. Put cover on pot and cook on a low heat. Cook for about 30 minutes. Remove lid to check that all liquid has absorbed and that the rice is fluffy. Put rice in a bowl and refrigerate to cool.
2. In a large baking pan, put all vegetables (except spinach) and garlic. Pour 4 tbs. of olive oil on top. Add a pinch of salt and pepper. Stir well and bake in oven for 20 minutes. Add spinach and bake for an additional 5 minutes. Vegetables should be almost cooked, but not mushy. Remove from oven.
3. Remove brown rice from refrigerator. In a large deep baking pan, make a layer of brown rice in the bottom of the pan. The layer of brown rice should be about 1 1/4 inch thick. Sprinkle mozzarella cheese evenly on top. Put all baked vegetables evenly on top. Bake in oven for 20 minutes.
Serve hot.

Tri-Color Pasta With Broccoli and Sun Dried Tomatoes

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Ingredients:

1 lb. Tri-Color Pasta

2 cloves garlic (chopped)

4 tbs. olive oil

1/2 lb. broccoli (cut into pieces)

1 cup of sun dried tomatoes (in olive oil)

1/4 cup red onion (chopped) *optional

1 tsp. sea salt

1/2 tsp. black pepper

1/4 cup grated parmesan cheese

Directions:

1. In a pot of boiling water, boil broccoli for 5 minutes and drain well. Set to the side.

2. Begin to boil pasta to desired taste.

3. In a large skillet, add olive and garlic. Brown for a minute and add broccoli, red onion and sun dried tomatoes. Stir together. Cook for 5 minutes. Sprinkle with salt and pepper.

4. Drain pasta well.

5. In a large bowl, put pasta and broccoli mixture on top. Put parmesan cheese on top. Stir together and serve.

Cheesy Cheddar Broccoli

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Ingredients:

2 lbs. fresh broccoli (washed and cut into pieces)

2 cups  sharp cheddar cheese (shredded)

1 cup of  butter

1 tsp. sea salt

1 tsp. black pepper

Directions:

Preheat oven to 350 degrees.

1. Boil broccoli in a pot of water for about 15 minutes. Broccoli should be tender when done. Drain well.

2. Melt butter add salt and pepper. Stir.

3. In a deep baking dish, add broccoli. Sprinkle cheddar cheese on top. Pour butter over broccoli.

4. Bake in oven for 15 minutes, until cheese is melted.