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Ingredients:
2 avocados (sliced)
1 (10 oz.) can of chick peas (drained and rinsed)
1 (10 oz.) can of corn (drained)
1 (10 oz.) can of red kidney beans (rinsed and drained)
1 cup of cherry tomatoes
1 green bell pepper (sliced)
1 red bell pepper (sliced)
1 tbsp. fresh parsley (chopped)
3 tbsp. olive oil
2 tbsp. red wine vinegar
2 tsp. sea salt
1 tsp. black pepper
Directions:
1. In a large bowl add all ingredients, except olive oil, vinegar, salt and pepper.
2. Refrigerate for at least 1 hour.
3. Now add olive oil, vinegar, salt and pepper. Mix well and serve.

(Left to Right) Actor and Host Michael Urie, Drama Desk Winner and Tony Nominee Andy Karl for “Groundhog Day”, Drama Desk Winner and Tony Nominee Jenn Colella for “Come From Away” and “Youtube Sensation” Randy Rainbow.

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

Ingredients:
1 lb. fresh escarole (rinsed, drained and chopped)
4 chicken cutlets
2 tomatoes (sliced)
1 lb. piece fresh mozzarella (sliced)
1 cup chick peas
1 cup marinated mushrooms
1 tbs. olive oil
1 lemon (juiced)
1 tsp. sea salt
Directions:
1. Marinate chicken cutlets in olive oil, lemon juice and sea salt. Let marinate for at least an hour refrigerated.
2. Grill cutlets on both sides for about 4-6 minutes. Let cool and slice into thin pieces.
3. In a large bowl place escarole. Place sliced chicken cutlets, sliced mozzarella, chick peas, marinated mushrooms and tomatoes on top.
*You can use a dressing of your choice or use a little olive oil and lemon juice on top.

Stuffed Spinach Ricotta Shells

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Ingredients:

1 lb. box macaroni shells (for stuffing)

1 lb. ricotta cheese

1 egg’

1 cup grated parmesan cheese

1 lb. piece of mozzarella cheese (shredded)

2 cups fresh spinach (chopped)

tomato sauce

Directions:

1. Boil pasta shells (according to box directions) Drain well.’

2. In a large bowl, add ricotta cheese, 3/4 lb. of the mozzarella cheese, parmesan cheese, egg and spinach. Mix well.

*Preheat oven to 400 degrees.

3. In a large baking pan, coat the bottom with tomato sauce.

4. Begin to stuff each pasta shell. Place in pan.

5. Put tomato sauce on top of pasta shells, and spread remaining 1/4 lb. shredded mozzarella cheese on top.

6. Bake in oven for 15 minutes. You want cheese melted and bubbly.

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Ingredients:

½ cup butter (softened)

½ cup chunky peanut butter

½ cup granulated sugar

½  cup brown sugar

1 large egg

1 ¼ cup all-purpose flour

½ tsp. baking powder

½ tsp. baking soda

1 cup Mini Chocolate Peanut Butter Cups (*If you get large one, crumble them.)

1 cup of semi-sweet chocolate morsels

Directions:

Preheat oven to 375 degrees.

1. Cream the butter and the sugars until smooth and light. Add  egg and mix until well combined.

2. In a large bowl, whisk the flour, baking soda, baking powder together.

3. Add the dry ingredients to the butter mixture. Stir in the mini chocolate peanut butter cups and chocolate morsels.

4. With an medium-sized spoon, round cookie dough onto the cookie sheet. Bake for 10 to 12 minutes until lightly golden.

24 medium-sized cookies or 12 large cookies

*The size of the cookie depends on you. So do watch your oven while baking. If you’re making larger cookies, it will have to bake a little longer.

Let cool before eating.

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Ingredients:

4 skinless boneless chicken breasts (1/4 in. thick)

8 slices munster cheese

1/2 cup sundried tomatoes (in olive oil)

1 cup fresh arugula (rinsed and drained well)

4 hero breads

sea salt and black pepper

Directions:

1. On a grill with a little olive oil, grill chicken breasts. Sprinkle sea salt and black pepper. Cook on both sides. Cook for about 8 minutes. (depends on the thickness of chicken) *Chicken should be well cooked.

Preheat oven to 350 degrees.

2. When chicken is cooked, place chicken on a baking pan. Place 2 slices of munster cheese on each chicken breast. Put in oven for about 5 minutes, until cheese is melted.

3. Slice hero bread. (see photo)

4. Drizzle a little olive oil on bread. Put some arugula on bread. Place chicken breast on bread and top with sundried tomatoes. (See photo.)

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Ingredients:

8 chicken cutlets
1 large eggplant (peeled and sliced thin)
1 large zucchini (sliced thin)
2 red peppers (sliced)
2 whole bulbs of garlic
4 tbsp. fresh parsley (chopped)
olive oil
1 fresh lemon (squeezed)
sea salt and black pepper
cooked rice (of your choice)
Directions:
Preheat oven to 400 degrees.
1. Take both whole bulbs of garlic and put on top of aluminum foil. Pour a tbsp. of olive oil on top. Wrap up the garlic and place in oven for 30 minutes.
2. Remove garlic from oven and cool.
3. Peel skin off of garlic. In a food processor put garlic, parsley and a pinch of sea salt and black pepper. Pulse to a slight paste. Then add fresh lemon juice and beat again.
4. Rub a little olive oil on a grill. Grill all vegetables on both sides. You can baste vegetables with garlic mixture. Remove vegetables and keep warm.
5. Grill chicken on both sides, until cooked. (Meat must be white on the inside.) Baste with garlic mixture, when chicken is almost cooked. Cook for additional 2 minutes. Sprinkle a pinch of sea salt and black pepper.
6. On a platter, place your favorite cooked rice. Top with chicken and grilled vegetables. (see photo)

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Ingredients:

1 lb. chopped beef (made into 4 burgers)

4 slices sharp cheddar cheese

1/2 cup salsa

1/2 cup sour cream

1/2 cup guacamole

Directions:

1. Cook burgers to your desired taste.

2. When burger is almost done, place a slice of cheddar cheese on top.

3. In a bowl, mix sour cream, salsa, and guacamole. Mix it all together.

4. When burger is done, put a dollop of salsa mixture on top.

*Serving with fries is optional.

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Ingredients:

1 lb. skinless/boneless salmon filets (ground)

1 tbsp. dijon mustard

1 tbsp. shallots (chopped)

1 tsp. sea salt

1/2 tsp. black pepper

1 tsp. lemon rind

olive oil

Directions:

1. Mix all ingredients in one bowl.

2. Make 4 burgers. (about 1/4 lb. each)

3. Brush grill with olive oil. Cook burgers on each side for 3-4 minutes each.

*Optional: Squeeze a little lemon juice on top, ketchup, or topping of your choice.

 

 

 

 

 

 

 

Ingredients:
2 cups brown rice
2 cups of water
2 cups vegetable stock
1 head of broccoli (cut into pieces)
2 orange bell peppers (seeds removed and sliced) *can be red or yellow peppers
2 cups spinach (washed and drained)
1 red onion (sliced)
2 cups fresh mozzarella (shredded)
3 cloves of garlic (chopped)
4 tbs. olive oil
salt and pepper
Directions:
Preheat oven to 400 degrees.
1. In a pot, put brown rice, water and vegetable stock. Add a pinch of salt. Put cover on pot and cook on a low heat. Cook for about 30 minutes. Remove lid to check that all liquid has absorbed and that the rice is fluffy. Put rice in a bowl and refrigerate to cool.
2. In a large baking pan, put all vegetables (except spinach) and garlic. Pour 4 tbs. of olive oil on top. Add a pinch of salt and pepper. Stir well and bake in oven for 20 minutes. Add spinach and bake for an additional 5 minutes. Vegetables should be almost cooked, but not mushy. Remove from oven.
3. Remove brown rice from refrigerator. In a large deep baking pan, make a layer of brown rice in the bottom of the pan. The layer of brown rice should be about 1 1/4 inch thick. Sprinkle mozzarella cheese evenly on top. Put all baked vegetables evenly on top. Bake in oven for 20 minutes.
Serve hot.