Archive for August 9, 2017


Cold Zucchini and Shrimp Salad

Ingredients:

1/2 lb. medium shrimp (boiled and cooled)
3 large zucchini (sliced thin)
2 cloves of garlic chopped
1 tbs. fresh mint (chopped)
4 tbs. of olive oil
3 tbs. red wine vinegar
1 tsp. sea salt
1/2 tsp. black pepper
Directions:
1. In a large skillet, put olive oil. Saute thin zucchini slices until cooked. Let dry briefly on paper towels.
2. In a deep serving dish, put zucchini and shrimp. Sprinkle sea salt and black pepper.
3. Drizzle red wine vinegar on top.
4. Put chopped garlic and mint on top.
5. Cover and refrigerate for at least 4 hours. (Overnight is even better.)
Serve cold.

IMG_5323

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Ingredients:

8 thin slices chicken cutlets

2 cups tomato sauce

2 cups fresh ricotta cheese

1 lb. piece fresh mozzarella cheese (sliced into 8 thin slices)

sea salt

4 fresh basil leaves (chopped)

olive oil

Directions:

  1. In a large skillet put 1 tbsp. of olive oil. Cook chicken cutlets on both sides for about 3 minutes each.
  2. In a large baking pan, coat the bottom with tomato sauce. Place cooked cutlets in pan. Put a little tomato sauce on top of each cutlet.
  3. Put a dollop of fresh ricotta cheese on top of each cutlet. Spread the ricotta evenly on top.
  4. Put a slice of mozzarella on top of each cutlet. Sprinkle with sea salt and basil.IMG_5320
  5. Preheat oven to 400 degrees and bake for 1o minutes until cheese is melted. IMG_5322   Serves 3 to 4 people.