Archive for January, 2016


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2 boneless chicken breasts
1 lb. rigatoni pasta
1 cup cherry tomatoes (cut in half)
2 cloves of garlic (chopped)
2 tbsp. fresh parsley chopped
olive oil
sea salt and black pepper
*Parmesan cheese
1. Sprinkle chicken breasts with sea salt and black pepper. Grill for about 20 minutes.(turning over periodically) Brush with a drop of olive oil while grilling. Chicken should be well cooked. (cut open to make sure it’s cooked) Let cool for a few minutes and slice thin.
2. In a large skillet, put 2 tbsp. of olive oil. Brown garlic for 2 minutes. Add cherry tomatoes and cook for about 5 minutes until tender.
3. Boil pasta until desired consistency. (drain well)
4. Put tomatoes and chicken on top of pasta. Sprinkle with parsley and parmesan cheese.
Serve warm.



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8 chicken cutlets
2 cups fresh arugula
1 lb. piece fresh mozzarella ( 8 thin slices)
4 large vine tomatoes (16 thin slices)
4 tbs. olive oil
4 tbs. balsamic vinegar
2 tsp. sea salt
1. In a Ziploc bag, put chicken cutlets, olive oil and balsamic vinegar. Refrigerate for 2 hours.
2. After 2 hours, grill cutlets in a skillet with a tbs. of olive oil. Sprinkle salt on both sides. Cook on both sides for about 3 minutes each. (Depends on the thickness of cutlets.) Make sure chicken is well cooked.
Preheat oven to 400 degrees.
3. In a large baking pan, put a little olive oil to coat the bottom.
4. Put chicken cutlet, arugula, a slice of mozzarella and 2 slices of tomatoes on top.
5. Bake in oven for 10 minutes, until cheese melts.
Serve hot. Serves 4. (2 cutlets each)

Chocolate Chip Raisin Cookie


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2 1/2 cups of flour
1 cup of sugar
1/2 cup light brown sugar
1/2 tsp. baking powder
1 cup of margarine or butter
2 large eggs
1 1/2 tsp. vanilla
1 cup raisins
1  cup chocolate chips (semi-sweet or milk chocolate)
Preheat oven to 350 degrees.
1. In a bowl mix flour and baking powder. In another bowl, cream butter, sugar, brown sugar, eggs and vanilla together.
2. Slowly add flour to creamed mixture. Add raisins and chocolate chips and mix well with a wooden spoon.
3. Drop a rounded tablespoon of batter onto a baking pan (ungreased) Bake for 15-17 minutes. (Depends on your oven, so watch closely.)Remove from pan and let cool when done.


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4 large boneless and skinless chicken breasts
2 cups chopped walnuts (finely chopped pieces)
1/4 cup brown sugar
2 egg whites (beaten)
olive oil
1. Dip chicken breasts in egg whites.
2. In a bowl, mix walnuts and brown sugar. Dip chicken breasts into walnut mixture. Coat both sides
3. In a large skillet, put 3 tbs. of olive oil.
4. When oil is heated, cook chicken breasts on both sides. (Time depends on thickness of breasts.) Chicken should be white on the inside when sliced.
Dipping Sauce Optional:
1/4 cup soy sauce
3 tbs. white sugar
3 scallions (chopped)
Combine all ingredients in a bowl and use for dipping. If to salty, add more sugar, if to sweet, add a drop more of soy sauce. Everyone’s taste differs.