Fresh Mozzarella and Tomatoes With Roasted Garlic


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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.

Pignoli Cookies


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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)

Cooking With Mr. C.’s Homemade Sausage and Broccoli Rabe Pizza



2 tsp.  olive oil

1 lb. sweet Italian sausage, casings removed, (chopped)

1 tsp. garlic (minced)

1 bunch broccoli rabe (about 10-12 oz.) (cut crosswise into 1-inch pieces)

sea salt and freshly ground pepper

1 cup prepared tomato sauce

2 cups fresh shredded mozzarella cheese

Pizza Dough (Premade)


  1. On a large board, put a tbsp. of flour.  Spread it out. Roll out pizza dough. It should be about 1/4 inch thick. (Note: It doesn’t have to be round shaped. Whatever works for you.) Brush a drop of olive oil on a baking/pizza pan. Put dough on pan.
  2. In a small skillet put 2 tsp. of olive oil. Add sausage. Cook for about 5 minutes, until cooked and browned. Stir frequently. (set to the side)
  3. In a pot of boiling water, put broccoli rabe. Cook for about 3 minutes, or until tender. Drain well. Get all excess water out.
  4. Put tomato sauce on pizza dough. Scatter mozzarella on top. Put sausage, mince garlic and broccoli rabe on top. (see photo)
  5. Sprinkle a little sea salt and black pepper.
  6. Drizzle a little olive oil on top
  7. In a preheated oven of 400 degrees, bake pizza for about 20-22 minutes. *It depends on your oven. I checked it very often after the first 15 minutes. You want the dough cooked and crispy, but you don’t want it to burn on the bottom.