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Ingredients:
1 lb. mixed greens (rinsed and drained well)
1 cup goat cheese (crumbled)
1 tomato (cut into pieces)
1 cup pitted dates (chopped)
1/2 cup fresh raspberries (rinsed and drained)
Directions:
1. In a large bowl, mix all ingredients.
2. Toss with your favorite dressing.

April 28: National Blueberry Pie Day

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Ingredients:
Pie Crust:
2 cups flour
1 cup Crisco
1 tsp. salt
1/2 cup iced water
Pie Filling:
4 cups of fresh blueberries (washed and dried)
1 cup of sugar
2 1/2 tbs. of corn starch
1 tbs. margarine
Directions:
Preheat oven to 425 degrees
1. In a bowl, mix flour and salt. With a mixer, add Crisco and iced water. With hands, shape dough into a ball. Roll half of the dough and fit to a 9 inch pie plate. Roll the other half of the dough and place to the side.
2. In another bowl, mix blueberries, sugar, corn starch and margarine.
3. Pour blueberries into pie plate. Take remaining rolled out dough and cover pie. Pinch dough all around the pie plate. Cut a 2 inch whole through the top of the dough. (see photo)
3. Bake for 40 minutes. Pie should look golden brown.
Serve at room temperature or refrigerate.

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Preheat oven to 350 degrees.
Ingredients:
4 8oz. bars of cream cheese (softened)
5 eggs
1 1/2 pints sour cream
4 tsp. vanilla extract
Directions:
1. Mix all ingredients together. Mix well.
Ingredients for Crust:
1 1/2 cups graham cracker crumbs
3/4 stick margarine
3 tbs. sugar
Directions:
1.Mix all ingredients together.
2. In a 9 inch spring pan, layer graham cracker filling on the bottom of the pan. Make sure crumbs are spread evenly.
3. Pour cream cheese mixture on top of crumbs.
4. Bake for 1 hour. Turn off oven and let cake stay in oven until oven is cool.
*Important: Don’t open oven while baking. Only open when oven has completely cooled down.
5. You can use canned cherries, blueberries or pineapples on top. You can also leave it plain.
Keep refrigerated.April 23, Natio

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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.

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.

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Hope to see Long Islanders at Barnes and Noble in Carle Place, NY,  as I sign my brand new children’s picture book, “Cooking With Mr. C.”, this Thursday, April 14, at 7:00 pm.

Zucchini Linguine

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Ingredients:
1 lb. of zucchini (sliced thin like linguine)
3 cloves of garlic (chopped)
1 12 oz. can crushed tomatoes
1 tbs. fresh basil (chopped)
1 tsp. dried oregano
1 tsp. dried parsley
1 tsp. salt
1/2 tsp. black pepper
olive oil
Directions:
1, In a large skillet, add 3 tbs. of olive oil. Brown garlic. Add zucchini.
2. Stir zucchini for about 2 minutes.
3. Add crushed tomatoes and all spices. Stir.
4. Cook on a low heat for about 30 minutes.
5. Zucchini should be tender when served.
Serve hot.

Caramel Apple Cookies

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Ingredients:
2 sticks of butter (softened)
1 cup sugar
1 cup light brown sugar
1 tsp. vanilla
2 large eggs
2 1/2 cups all purpose flour
1 tsp. baking soda
1 tsp. cinnamon
1 bag (12-14 ounce) wrapped caramels (cut into thirds)
1 1/2 cups chopped apple (very tiny pieces)
Directions:
Preheat oven to 350 degrees.
1. Mix butter, sugar, brown sugar, vanilla and egg together. Beat until creamy.
2. In another bowl mix flour, baking soda and cinnamon.
3. Add flour mixture to butter mixture. Combine well.
4. Add in caramels and apples. Stir together.
5. On a parchment lined baking pan, put scoops of batter (about 1 large tablespoon)
6. Bake for about 15 minutes until cookies are golden brown around the edges.
Makes 18-24 cookies.

Shepherd’s Pie Sunday

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Ingredients:
2 lbs. potatoes (your choice)
1 lb. ground beef
1 can peas (drained)
1 red pepper (seeds removed, then diced)
1 small onion (chopped)
1 cup heavy cream
1/2 stick butter or margarine
olive oil
salt and pepper
paprika (optional)
Directions:
1. Wash and peel potatoes. Cut potatoes into cubes and put in boiling water for about 25 minutes, until potatoes are soft. Drain potatoes well. In a bowl add potatoes, cream, butter and a little salt and pepper. With a mixer, mix until creamy and set to the side.
2. In a skillet, put 2 tbs. of olive oil. Add onions and red peppers. Cook for about 3 minutes and add ground beef and a pinch of salt and pepper. Brown beef until cooked for about 10 minutes. Add peas and drizzle some olive oil on top. Stir thoroughly.
3. In a baking pan, drizzle a little olive oil at the bottom of the pan. First, put a layer of creamy potatoes. Next, pour the meat mixture on top. Finally, cover with another layer of creamy potatoes. Drizzle a little olive oil on top. Sprinkle salt, pepper and paprika (optional) on top.
4. Put baking pan in a 400 degree oven for 30 minutes. Potatoes should be a little browned on top.
Serve warm. (Serves 4- 6 people)

Chicken Lettuce Wraps

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Ingredients:
2 boneless chicken breasts (cut into bite size pieces)
1 red bell pepper (seeds removed and diced)
1/2 cup zucchini (diced)
2 cloves of garlic (chopped)
2 scallions (chopped)
2 1/2 tbs. olive oil
2 tbs. soy sauce                                                                                                                                                                10 lettuce leaves (cold and crisp)
Directions:
1. In a large skillet, put 1 tbs. olive oil. Add garlic, zucchini and red bell pepper. Brown for two minutes. Stir frequently. Remove and set to the side.                                                                                        2. Add a tbs. of olive oil to skillet. Cook chicken. Stir frequently for about 5-6 minutes. Make sure chicken is cooked.                                                                                                                                                      3.  Add scallions, soy sauce and remaining 1/2 tbsp. olive oil. Stir well.  Add cooked zucchini and peppers.                                                                                                                                                                       4. Cook for additional 3-5 minutes. Chicken should be white/cooked on the inside.
5. Wrap chicken in pieces of lettuce. (See photo.)

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