Archive for May, 2013

Artichoke Salad




2 cans artichoke hearts (drained) cut in half

1 can of hearts of palm (drained) cut in half

1 small red onion (sliced)

1 cup cherry tomatoes

1 cup fresh snap peas

1/2 cup of small pitted black olives (drained) (optional)

2 tbs. olive oil

2 tbs. red wine vinegar

1/4 tsp. sea salt

1/4 tsp. black pepper


1. In a large bowl, mix all ingredients. Mix well. Refrigerate for an hour and serve.

It’s simple and delicious. Some people like black olives in it and some don’t. It all depends on your taste.


We “flashback” to Broadway this week, with the very talented Bernadette Peters. Like with Matthew Broderick, an updated picture is due.


Sesame Poppy Crusted Salmon




4   1/2 lb. pieces of salmon

3 tbs. olive oil plus 2 tbs. (for baking pan)

5 tbs. balsamic vinegar

1/2 cup sesame seeds

1/2 cup poppy seeds

1 tsp. sea salt


1. Put salmon in a large ziploc bag. Add olive oil and balsamic vingar. Let marinate in refrigerator for up to 2 hours.

Preheat oven to 350 degrees.

1. Coat the bottom of a large baking pan, with 2 tbs. olive oil.

2. In a bowl, mix sesame seeds, poppy seeds and salt. Mix together.

3. Coat pieces of salmon on both sides with seeds.

4. Place salmon pieces in pan. Cover pan with aluminum foil and cut slits in top.

5. Bake in oven for 10 minutes and remove foil. Bake for an additional 8-10 minutes. Salmon should be pink and flaky when done.

Serve hot. Serves 4 people.

*Serve over sauteed vegetables.

It was brought to my attention, by many of you, that “Cooking With Mr. C.” was named one of the best blogs of 2013, on a “Top 10 List”.  Here’s the link and thanks to all of you for your support.





8 chicken cutlet slices (breaded and fried in olive oil until golden brown)

1/2 lb. Virginia Ham (sliced thin)

1/2 lb. munster cheese (sliced thin)

8 slices of tomato (sliced thin)

salt and pepper


Preheat oven to 350 degrees.

1. Bread cutlets and fry in olive oil until golden brown. Drain on paper towels.

2. Using two cutlets like slice bread, make a sandwich layering ham, munster cheese and tomatoes. Sprinkle a pinch of salt and pepper.

3. After making the sandwiches, place them on a baking pan and bake in oven for 5-7 minutes until cheese begins to melt.

Makes 4 sandwiches. Serve warm.




When “The Nanny” was at the height of its popularity, I had the wonderful Fran Drescher visit my classroom, so my students could interview her.  I was lucky to see Fran again, at last years TV Land Awards.  Here we are with my good friend Shari.


Grilled Eggplant and Chicken




8 chicken cutlets

1 large eggplant (sliced 1/4 in. thick)

1/2 cup olive oil

1/4 cup balsamic vinegar

3 cloves of garlic (chopped)

1 tsp. sea salt

1/2 tsp. black pepper


1. In a ziploc bag, put sliced eggplant with olive oil, balsamic vinegar and garlic. Refrigerate for at least 2 hours. Overnight is even better.

2. In a large skillet, brush 1 tbs. of olive oil. Grill eggplant on each side for about 2 minutes each, or until tender. Remove and keep warm.

3. In the same skillet add another tbs. of olive oil. Salt and pepper chicken cutlets. Cook in skillet on each side for 3 minutes each.(depends on thickness) Chicken should be white on the inside when sliced.

4. Once chicken is almost cooked and is browned a little, return eggplant to the skillet, just for a minute. Remove and serve on a platter. (see picture)

Serve hot. Serves 4 people.


Tilapia Francaise




4 large slices of tilapia

1 1/4 cups all purpose flour

3 tbs. butter

1 large egg (beaten)

1 large lemon (juiced)

1/4 tsp. paprika

1/2 tsp. parsley (chopped)

1 1/2 cups vegetable stock

salt and pepper


1. Beat egg in a bowl. In another bowl, add flour, paprika, parsley and a pinch of salt and pepper.

2. Dip tilapia in egg and then in flour mixture.

3. In a skillet melt buter. Add tilapia and cook on both sides until golden brown (About 2-3 minutes on both sides.)

4. Mix vegetable stock and lemon juice in a bowl. Pour over tilapia. Reduce to a medium low heat and let simmer for about 8 to 10 minutes.

Serve on a platter and garnish with lemon slices. Serve hot. Serves 4.


Sausage Patties




1 lb. ground pork

1/4 piece of provolone cheese (cut into mini bite size pieces)

1 red pepper (seeds removed and diced)

1/4 cup sweet onion (chopped)

1 clove of garlic (chopped)

1 egg white (beaten)

1/2 tsp. salt

1/4 tsp. red pepper flakes

1/4 cup parmesan cheese

olive oil (for frying)


1. Put all ingredients (except, olive oil) into a large bowl. Mix all ingredients thoroughly.

2. Divide sausage into 6 equal amounts. (4, if you want larger burgers) Shape into burgers.

3. In a large skillet put 3 tbs. of olive oil. When oil heats, add burgers. Cook on each side for 8-10 minutes each. Turn them over occasionally, so neither side cooks more than the other. Sausage burgers should be white on the inside when cooked.

Serve hot. 




For anyone who is a big fan of “The Sound Of Music”, you’re probably fans of Oscar Winner Christopher Plummer. Here’s Chris and I , years back on Broadway.