Penne With Grilled Corn and Fresh Ricotta

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.

Advertisements

Tomato and Cucumber Salad

Have You Liked “Cooking With Mr. C.” On Facebook?

Ingredients:
3 large vine tomatoes (Cut into eighths)
2 cucumbers (cut into 1/4 in. slices)
1 red onion (sliced
1 tsp. salt
1 tsp. black pepper
1/4 tsp. dry oregano
1/4 cup olive oil
1/4 cup red wine vinegar
Direction:
1. In a large bowl, combine all ingredients. Mix well.
Serve cold.

Mussels and Avocado Salad

Ingredients:

3 lbs. mussels

3 avocados (sliced)

1/2 cup red onion (sliced)

1 bulb of garlic (roasted)

1/4 cup olive oil

sea salt and black pepper

Directions:

1. In a large pot, put 1 cup of water. Add cleaned mussels and cook on a low heat. (about 8 minutes) You want the mussels to open and cook.
2. Drain well. Let cool a few minutes and then remove mussels from shells.
3. Slice avocados to bite size pieces.
4. Slice red onion.
5. Put all ingredients in a serving bowl. Cover and refrigerate.
6. Preheat oven to 350 degrees. Take a piece of aluminum foil. Put garlic bulb on top. Drizzle a tbsp of olive oil on top of bulb. Wrap up and cook in oven for about 30 minutes.
7. Let cool and remove garlic from bulb.
8. In a food processor, put garlic, 1/4 cup olive oil and a pinch of sea salt and black pepper. Pulsate for 20 seconds.
9. Pour dressing over mussels and serve.

Shredded Ginger Pork With Mixed Vegetables

Ingredients:
10 pork cutlets (cut in strips)
1 medium red onion (sliced)
2 cloves garlic (chopped)
2 cups fresh snap peas
1 cup carrots (shredded, small pieces)
1 cup mushrooms (rinsed and dried) * cut in half if large
1 cup string beans (rinsed and cut in half)
2 tbs. fresh ginger (shredded)
5 tbs. sesame oil plus extra
3 tbs. soy sauce (low sodium)
1 tbs. fresh basil (chopped)
Directions:
1. Using 2 tbs. of sesame oil, cook pork strips (about 5 minutes) in a large skillet. Remove and put to the side.
2. In same skillet put 3 tbs. of sesame oil. Heat up for a minute and add garlic, red onions, carrots, mushrooms, string beans and snow peas. Stir frequently. Add 2 tbs. of soy sauce and stir. (If you need a little more sesame oil, add a little.)
3. When vegetables are tender, add cooked pork, basil and ginger. Drizzle a drop of sesame oil and 1 tbs. of soy sauce. Cook on a high heat for 3 minutes and continue to stir.
Serve hot.

Cold Pepper, Zucchini and Tomato Salad With Homemade Honey Mustard Dressing

Ingredients:

2 red bell peppers sliced thin (seeds removed)

1 green bell pepper sliced thin (seeds removed)

1 orange bell pepper sliced thin (seeds removed)

1 cup grape tomatoes

1 yellow zucchini sliced thin

1/2 cup red onion sliced thin

2 basil leaves (chopped)

Dressing Recipe:

½ cup mayonnaise

¼ cup mustard or dijon mustard

¼ cup honey

½ tsp. sea salt

½ tsp. black pepper

Directions:

1. Mix dressing ingredients and refrigerate for at least 3 hours.
2. In a large bowl put all vegetables.
3. Gradually add dressing to vegetables and mix. (about half)
4. Adjust to how much dressing you want on your vegetables.    Serve cold.

It’s All About “Toast”

Have you “Liked” “Cooking With Mr. C.” on Facebook?

Ingredients:

A Loaf Of Multigrain Sliced Bread (Toasted)

1 (8oz.) cream cheese

2 ripe bananas (sliced thin)

1 cup fresh blueberries

salmon lox

1 small red onion (sliced)

Directions:

1. On toasted bread, spread some cream cheese.
2. On one slice of bread put sliced banana and blueberries.
3. On one slice of bread put lox and red onion.  (see photos)

Roasted Baby Carrots

Ingredients:

1 1/2 lbs of fresh carrots rinsed and cleaned well, patted dry (leave an inch of the green stem on)
1 large red onion (cut into small wedges)
2 tbsp. olive oil
1 tbsp. fresh chopped rosemary
2 cloves garlic  (peeled and crushed)
Sea salt and black pepper

Directions:
1 Preheat oven to 400°F.

2. Line a roasting pan with aluminum foil. Place the carrots, red onion wedges, and crushed garlic cloves on the pan and sprinkle with chopped rosemary.

2. Drizzle with olive oil and toss to combine so that the carrots and onions are lightly coated. Sprinkle with sea salt and pepper.

3. Roast at for 30 to 40 minutes until well browned and caramelized around the edges. Remove from pan and place in a serving dish to serve.
Print

Cucumber Feta Salad

 

Ingredents:

3 cucumbers (cut into 1/4 inch bite size pieces)

1 cup feta cheese (bite size squares)

1/2 cup red onion (sliced)

1/2 cup kalamata olives (pits removed)

1/2 tsp. sea salt

1/2 tsp. black pepper

1 tsp. fresh or dry dill

4 tbs. olive oil

3 tbs. red wine vinegar

Directions:

1. In a large bowl, mix all ingredients, except olive oil and vinegar. Refrigerate for at least 2 hours.

2. When ready to serve, add olive oil and vinegar. Mix well and serve.

Blue Cheese Wedge

 

Ingredients:

1 head of iceberg lettuce (cut into 8 quarters)

8 slices of crisp bacon (chopped)

1/2 cup red onion (chopped)

Your favorite blue cheese dressing.

Directions:

1. Cut head of lettuce into 8 quarters

2. Drizzle blue cheese on top.

3.  Sprinkle bacon and red onion on top. (see photo)

*Lettuce should be cold.

Roasted Mustard Lime Chicken

 

Ingredients:
2 lbs. chicken pieces
1/2 cup fresh lime juice
1/3 cup dijon mustard
1 red onion (sliced)
3 tbsp. olive oil
1 tsp. sea salt
1/2 tsp. black peppr
1 lime (seeds removed, sliced thin)
Directions:
Preheat oven to 400 degrees.
1. In a large bowl, mix chicken pieces with lime juice, dijon mustard, salt and pepper. Mix well. Refrigerate for at least 2 hours. You can even refrigerate overnight.
2. In a large baking pan, coat bottom with olive oil. Add all chicken pieces. Put red onions on top. Cover with tin foil and make a few holes in it.
3. Put in oven. After 30 minutes, remove tin foil. Cook for additional 25-30 minutes, until chicken is well cooked and a little crispy.
Garnish with room temperature lime slices.