Baked Tilapia Topped With Cherry Tomatoes And Chick Peas

Ingredients:

4 slices of tilapia

2 cups cherry tomatoes (sliced in half)

1 cup of chick peas (rinsed and drained)

1 celery stalk (chopped) *optional

bread crumbs (flavored)

1 egg beaten

olive oil

1 clove of garlic (chopped)

sea salt and black pepper

Directions:

Preheat oven 400 degrees.

1. Dip tilapia in egg and then in bread crumbs.
2. In a coated ( a drop of olive oil) baking pan, put tilapia slices.
3. Bake in oven for about 20 minutes.
4. While tilapia is baking, get a large bowl.
5. In a large bowl, add tomatoes. chick peas, celery, garlic, 2 tbsp. of olive oil, sprinkle sea salt and black pepper. Mix well.
6. About 3 minutes before tilapia is done, pour tomato mixture on top of fish and return to oven. Let stay in oven for 3 minutes. Serve hot.

 

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Mr. C.’s Holiday Salad

Ingredients:

2 cups mozzarella balls (bocconcini)

1 cup green olives

1 1/2 cups chick peas

1 bruschetta recipe (see my link)

https://cookingwithmrc.wordpress.com/2017/02/22/homemade-bruschetta-2/

Directions:

1. Mix all ingredients in a large bowl. Stir well. Refrigerate for about 3 hours before serving.

Cooking With Mr. C.’s Avocado Bean Salad

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Ingredients:
2 avocados (sliced)
1 (10 oz.) can of chick peas (drained and rinsed)
1 (10 oz.) can of corn (drained)
1 (10 oz.) can of red kidney beans (rinsed and drained)
1 cup of cherry tomatoes
1 green bell pepper (sliced)
1 red bell pepper (sliced)
1 tbsp. fresh parsley (chopped)
3 tbsp. olive oil
2 tbsp. red wine vinegar
2 tsp. sea salt
1 tsp. black pepper
Directions:
1. In a large bowl add all ingredients, except olive oil, vinegar, salt and pepper.
2. Refrigerate for at least 1 hour.
3. Now add olive oil, vinegar, salt and pepper. Mix well and serve.

Grilled Chicken Escarole Salad With Fresh Mozzarella

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Ingredients:
1 lb. fresh escarole (rinsed, drained and chopped)
4 chicken cutlets
2 tomatoes (sliced)
1 lb. piece fresh mozzarella (sliced)
1 cup chick peas
1 cup marinated mushrooms
1 tbs. olive oil
1 lemon (juiced)
1 tsp. sea salt
Directions:
1. Marinate chicken cutlets in olive oil, lemon juice and sea salt. Let marinate for at least an hour refrigerated.
2. Grill cutlets on both sides for about 4-6 minutes. Let cool and slice into thin pieces.
3. In a large bowl place escarole. Place sliced chicken cutlets, sliced mozzarella, chick peas, marinated mushrooms and tomatoes on top.
*You can use a dressing of your choice or use a little olive oil and lemon juice on top.

Grilled T-Bone Steaks

Ingredients:
2 T-Bone Steaks
1 12 oz. can of chick peas (drained and rinsed)
2 carrots (diced)
2 celery stalks (diced)
1 small red onion (chopped)
1 red pepper (seeds removed and diced)
1/4 cup sundried tomatoes (chopped or left whole)
olive oil
sea salt and pepper
Directions:
1. In a skillet, add three tablespoons of olive oil. Add chick peas, carrots, celery, red onion, and red pepper. Sprinkle with a pinch of sea salt and pepper. Stir and cook for 4 minutes. After 4 minutes, add sundried tomatoes and stir. Turn off heat and set to the side.
2. On a grill/barbecue, cook your steak as you desire it.
3. When steak is done, pour chick pea mixture on top.
Serve hot. Serves 2 people.

Baked Filet Of Sole

 

Ingredients:

4 slices of sole

1/4 cup bread crumbs (optional)

1 cup cherry tomatoes (cut in half)

1 cup chick peas

2 celery stalks (chopped)

1/4 cup red onion chopped

olive oil

balsamic vinegar

salt and pepper

Directions:

Preheat oven to 375 degrees

1. Brush each slice of sole with olive oil and sprinkle a pinch of salt and pepper on each side. (optional: you can bread the sole with bread crumbs or leave plain)

2. Brush the bottom of a large baking pan with a little olive oil. Add slices of sole and bake for 15-20 minutes. (depending on how thick the slices are)

3. While sole is baking, put tomatoes, chick peas, celery and onions in a bowl. Add 1 tbs. of olive oil and 1 tbs. of balsamic vinegar. Add a pinch of salt and pepper. and mix well. Put to the side.

4. Place filet of sole on a platter. Spoon tomato mixture on top of each slice.

Serve warm.

 

Red Snapper With White Wine, Sun Dried Tomatoes and Chick Peas

 

Ingredients:

4 large slices of red snapper

3 tbs. olive oil

2 cups white wine

1 cup sun dried tomatoes in olive oil (chopped)

1 (10 oz.) can of chick peas (drained)

2 tsp. sea salt

Directions:

Preheat oven to 400 degrees

1.  Mix sun dried tomatoes and chick peas in a bowl.  Set to the side.

2. In a large baking pan, coat the bottom with 2 tbs. of olive oil.

3. Put sea salt on both sides of red snapper and place in pan.

4. Brush the remaining tbs. of olive oil on top of the red snapper.

5. Pour white wine into pan.

6.  Bake in oven for 15 minutes. Remove from oven.

7. Put sun dried tomatoes and chick peas on top of red snapper.

8. Return red snapper to the oven for another 5 minutes.  *Cooking time depends on thickness of fish. Check fish occasionally while baking.

Serve hot.

 

Grilled Chicken With Chick Peas and Fresh Mozzarella

 

Ingredients:

4 boneless chicken breasts

1 can (10 oz.) chick peas (drained)

3/4 lb. fresh mozzarella balls

2 carrots (diced)

1 celery stalk (diced)

1/4 cup red onion (diced)

1/2 cup balsamic vinegar plus 2 tbs.

1/4 cup olive oil plus 2 tbs.

1 tsp. sea salt

1/2 tsp. black pepper

Directions:

1. In a Ziploc bag, add chicken breasts with a 1/4 cup of balsamic vinegar and 1/4 cup olive oil. Let marinate in refrigerator for 2 hours.

2. Grill chicken on both sides for about 10 minutes each. (depends on the thickness of chicken breasts) Chicken should be white on the inside when cooked.

3. In a large bowl, add chick peas, mozzarella balls, carrots, celery, red onion, 2 tbs. of olive oil,  2 tbs. balsamic vinegar, salt and pepper. Mix well.

Serve chick pea salad on the side of grilled chicken breast.

 

Hummus

 

Ingredients:

1 (16 oz.) can of chick peas (drained)

4 tbs. fresh lemon juice

2 tbs. tahini

2 cloves of garlic (chopped)

2 tbs. olive oil

1/2 tsp. sea salt

Directions:

1. Put all ingredients in a food processor. Pulse slowly. You can add, if needed, another tbsp. of olive oil while it is mixing. It should be smooth and creamy.

Serve right after making or refrigerate. Serve with pita bread.

*Optional: Sprinkle a 1/4 tsp. of paprika on top.

Spinach With Chick Peas

Ingredients:

1 lb. fresh spinach (rinsed and drained)

1 can (10 oz.) chick peas (rinsed and drained)

3 cloves of garlic (chopped)

3 tbs. olive oil

salt and pepper

Directions:

1. In a large skillet put olive oil. Add garlic and brown for 1 minute. Add chick peas and stir.

2. Add a pinch of salt and pepper. Add spinach and stir.

3. Cook for about 3 minutes or until spinach begins to wilt.

Serve hot.