Cooking With Mr. C.’s Guacamole



4 ripe large  California Avocados (seeded and peeled)

3 limes  (juice only)

1 medium tomatoe  (chopped)

1 medium white onion  (chopped fine)

¼ tsp. ground black pepper

½ tsp.sea salt

1 clove fresh garlic  (minced)

⅛ tsp. cayenne pepper *optional

Pinch sugar


1. Place avocados in a bowl and mash well.
2. Add in remaining ingredients and mix well.
Serve with tortilla chips or crackers.



Homemade Chicken Meatballs With Mushroom Gravy



Chicken Meatball Ingredients:

1 lb. ground chicken (white meat)
1 cup breadcrumbs
1 large egg
1/2 cup milk
1/4 tsp freshly ground nutmeg
1 garlic clove (minced)
3/4 tsp. sea salt
1/2 tsp. black pepper
2 tbsp. chopped parsley

Gravy Ingredients:

1 tbsp. olive oil
1 tbsp. butter
1 lb. cremini mushrooms, (sliced)
1 onion, finely (minced)
1 tbsp. flour
2 cups vegetable or chicken stock
1 sprig fresh thyme


1. Preheat oven to 375 F.
2. In a large bowl, combine all chicken meatball ingredients. Mix well.
3. Using a tablespoon, roll mixture into meatballs  and place on parchment lined baking sheet. Bake in middle rack of oven until meatballs are cooked through, about 15 to 20 mins.

Gravy Recipe:

1. Add olive oil and butter to a medium pan over medium high heat.

2. Add onions and cook until soft, about 5 minutes. Add sliced mushrooms and sauté, stirring until  mushrooms are golden brown, about 10 mins.
3. Sprinkle over flour and stir.  Add stock and bring to simmer.  Add thyme and let simmer until mixture reduces and thickens slightly, about 5 minutes. Season with sea salt and black pepper to taste.

4. Put gravy over chicken meatballs. You can serve over rice.

Romaine Salad With Salami and Provolone Cheese




1 lb. romaine lettuce (washed, drained and chopped)

1/4 lb. salami (sliced thin) cut into pieces

1/4 lb. provolone cheese (sliced thin) cut into pieces

1/2 cup candied pecans

1 cup roasted peppers (sliced)

1 tsp. sea salt

1/2 tsp. black pepper


1. In a large platter, place romaine lettuce.

2. On top, place salami, cheese, pecans and roasted peppers.

3. Sprinkle sea salt and  blackpepper.

*Serve with your favorite Italian or vinaigrette dressing.

Serves 4

Honey Garlic Ginger Pork Chops




4 pork chops (salt and pepper on each side)

3 tbs. of olive oil

3 tbs. of honey

2 tbs. grated ginger

4 cloves of garlic (chopped)

sea salt and pepper


1. In a large skillet, put olive oil. Brown garlic for a minute. Add honey and stir. Put chops in pan.

2. Chops will need to cook for at least 20 minutes or until white on the inside. (It depends on the thickness of your chops. The thicker they are the longer they will need to cook.)

3. Keep turning, so they don’t burn on either side. Add ginger about 3 minutes before chops are done. Serve hot.

Creamy Cauliflower Soup With Greens



1 tbs. olive oil
1 medium onion (chopped)
4 cloves garlic, chopped
1 medium head cauliflower (Cut into small pieces) (about 8 cups)
4 1/2 cups water
1/4 cup chopped fresh dill
5 large kale leaves  (chopped)
sea salt and black pepper


1. Heat oil in a large pot over medium heat; cook onion until soft. Add garlic and a pinch of sea salt.  Cook for 2 minutes.

2. Add cauliflower, and pour in water until it reaches just below the top of the cauliflower.

3. Bring to a boil. Add 2 tablespoons of dill. Reduce heat to low, and simmer until cauliflower is  tender. (about 10 minutes)

4. Add in kale, and simmer for 3 minutes. Let cool for 5 minutes.

5.  Puree soup in batches in a blender until very smooth, adding more water (about 1/3 cup) if it’s too thick.

6. Return to pot, and reheat. Season with sea salt and  black pepper.

*When serving you can drizzle on drop of olive oil on top of each individual bowl of soup.

Chicken and Mozzarella Penne



1 lb. pasta of your choice  (cooked to desired taste)
2 grilled chicken breasts (cooked and cut into bite size pieces)
1 cup roasted peppers (sliced)
1 cup fresh mozzarella balls (room temperature)
1/2 cup sun dried tomatoes in oil (chopped)
1/2 cup cherry tomatoes
3 tsp. fresh parsley (chopped)
4 tbs. olive oil
2 cloves of garlic (chopped)
2 tsp. sea salt
1 tsp. black pepper
parmesan cheese for sprinkling on top of pasta
1. Begin to boil pasta. Stir occasionally.
2. While pasta is boiling, take a large skillet and add olive oil and garlic. Brown garlic for a minute and add cooked chicken, roasted peppers, sun dried tomatoes, cherry tomatoes, sea salt, pepper and parsley. Mix well.
3. When pasta is done, drain well. Add pasta to chicken. Mix all together.
4. Place in a large bowl. Add fresh mozzarella balls. Sprinkle with parmesan cheese.
Serve hot.