Archive for December, 2015


Wishing everyone, a wonderful Christmas and holiday season.


My new children’s story picture book will be released right after the New Year. (January 2016) Pre-order it through “Mascot Books”.






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

Preheat oven to 400 degrees.
Take one bulb of garlic and put it on aluminum foil. Sprinkle with a little olive oil and sea salt. Wrap up and bake in oven for 30 minutes. Remove and let cool.
2 whole tomatoes (sliced) (keep refrigerated)
1 lb. piece fresh mozzarella (sliced)
5 basil leaves (chopped)
sea salt
5 tbs. olive oil
3 cloves of cooked garlic
1. On a platter, place sliced tomatoes and mozzarella. Sprinkle chopped basil and a little sea salt on top. (see photo)
2. In a food processor, put olive oil and cooked garlic (3 cloves). Beat for about a minute.
3. Drizzle olive oil over tomatoes and fresh mozzarella.
*You can keep the remaining bulb of garlic in the refrigerator.


My new children’s picture storybook “Cooking With Mr. C.” is about to be released. Order it through Mascot Books.


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

16 stuffing mushrooms
1 cup bread crumbs
1/2 cup grated parmesan cheese
1/2 cup shredded cheddar cheese
8 pieces of cooked crispy bacon (chopped)
1/4 cup olive oil
white wine ( I use a sweet Moscato wine.)
1. Remove stems from mushrooms Rinse and dry mushrooms well.
2. In a large bowl, put bread crumbs, parmesan cheese, cheddar cheese, bacon and olive oil. Mix well.
3. Stuff mushrooms.
Preheat oven to 400 degrees.
4. Put mushrooms in a deep pan. Pour enough wine in pan that it covers mushrooms half way up.
5. Bake in oven for 15 minutes. Mushrooms should be tender.


My new children’s picture storybook, “Cooking With Mr. C.” will be released right after the new year.  (January 2016) You can order it through Mascot Books. Check the link below.

Stuffed Artichoke Hearts


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

2 cans of whole artichoke hearts (drained)
1/2 cup plain bread crumbs
1/2 cup grated parmesan cheese
1/4 cup pignoli nuts
3 slices of prosciutto (chopped)
1 tbs. fresh parsley (chopped)
1/4 tsp. black pepper
olive oil

Preheat oven to 350 degrees.
1. In a large bowl, mixed bread crumbs, parmesan cheese, pignoli nuts, prosciutto, black pepper, parsley and 3 tbs. of olive oil. Mix well. If crumbs are still a little dry, add another tsp. of olive oil. Mix well.
2. Stuff each artichoke heart. (see photo)
3. In deep baking dish, coat the bottom with a tbs. of olive oil. You can lightly brush the artichoke hearts with a little olive oil. Stand up all artichoke hearts and bake in oven for 12 minutes or until bread crumbs are slightly browned.
Serve hot.


My first children’s picture storybook, “Cooking With Mr. C.” will be released in January 2016. It can be ordered through Mascot Books

Chocolate Dipped Pistachio Biscotti


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

3 cups all purpose flour
1/2 lb. butter or margarine
1 cup of sugar
2 eggs
3 tbs. sour cream
1 cup chopped pistachios
1 tsp. baking powder
1 tsp. baking soda
1 lb. piece of dark chocolate (melted)
Preheat oven to 375 degrees.
1. In a bowl, cream butter and sugar. Add eggs and sour cream.
2. In a separate bowl, mix flour, baking powder, baking soda and pistachios. Then add it to the butter mixture.
3. Mix the dough into a ball. If sticky, add a little more flour. Dough must be soft. Form six loaves and put on a greased cookie sheet.
4. Bake for 20 minutes. Remove from oven and slice into 1 inch wide toast slices. Return to oven for 7 minutes on each side. (total of 14 minutes)
5. Remove from oven and cool.
6. Melt dark chocolate and dip one end of biscotti. Let dry on wax paper. Refrigerate for faster drying.
Makes about 3 dozen.

*Don’t forget, my brand new children’s picture storybook for kids and teachers, “Cooking With Mr. C.”, is available through Mascot Books and Amazon.


Pignoli Cookies


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

3 large egg whites
1 lb. almond paste
1/2 cup flour
1 1/2 cups sugar
3/4 lb. pignoli nuts
1. In a bowl, with a mixer, mix egg whites, almond paste, sugar and flour. Mix well and refrigerate for 2 hours.
Preheat oven to 350 degrees.
2. Remove from refrigerator and take a large tsp. full of bater and roll into ball. Roll dough into pignoli nuts.
3. Place on a cookie sheet. Bake in oven for 10-12 minutes, until slightly golden brown.
Makes about 2 dozen.


“Cooking With Mr. C.” , my children’s picture book makes a wonderful gift this holiday season. A great story and message for children.

Teriyaki Meatballs



1 lb. ground beef
1 lb. ground pork
1/2 cup bread crumbs
2 large egg yolks
2 scallions thinly sliced
2 cloves garlic, pressed
1 tbsp. freshly grated ginger
1 tsp. soy sauce
1/2 tsp. pepper

Teriyaki Sauce:
1 tbsp. cornstarch
1/4  cup soy sauce
1/4  cup brown sugar, packed
1/2 tsp. ground ginger
1/4 tsp. garlic powder
2 tbsp. honey

1. Preheat oven to 400 degrees F. Coat a rimmed baking sheet with a little olive oil.

2. In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.

3. In a small saucepan over medium heat, add soy sauce, brown sugar, ginger, garlic powder, honey and 1 cup water; bring to a simmer.

4. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes.

5. In a large bowl, combine ground beef, ground pork, breadcrumbs, egg yolks, scallions, garlic, ginger, soy sauce and pepper.

6. Using a spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 35 meatballs.

7. Place meatballs onto prepared baking sheet and bake until golden brown and cooked through, about 20-25 minutes. Serve meatballs immediately with warmed teriyaki sauce, poured over meatballs.

*Serve as horderves. (mini- meatballs)