Tag Archive: Cooking With Mr. C.


Mr. C.’s Chicken Ricotta Parmesan

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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.

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Ingredients:
1 whole chicken (cut up into pieces)
1/2 cup brown sugar
1/2 cup paprika
1 tbsp. ground black pepper
1 tbsp. sea salt
1 tsp. chili powder
1 tbsp. garlic powder
1 tbsp. onion powder
1 tsp. cayenne pepper (optional)
Directions:
1. Mix all spices in an a large Ziploc bag.
2. Add chicken pieces to Ziploc bag. Shake well.
3. Refrigerate for at least 4 hours. (Overnight is even better.)
Cooking Options:
1.) Barbecue on a grill. Turning frequently. About 20 minute cooking time. (Make sure chicken is well cooked.)    Or
2.) Preheat oven to 35o degrees and bake for 45 minutes.
*Note: Certain chicken pieces will cook faster than others. Make sure all chicken is cooked well.

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Ingredients:
Pie Crust:
2 cups flour
1 cup Crisco
1 tsp. salt
1/2 cup iced water
Pie Filling:
4 cups of fresh blueberries (washed and dried)
1 cup of sugar
2 1/2 tbs. of corn starch
1 tbs. margarine
Directions:
Preheat oven to 425 degrees
1. In a bowl, mix flour and salt. With a mixer, add Crisco and iced water. With hands, shape dough into a ball. Roll half of the dough and fit to a 9 inch pie plate. Roll the other half of the dough and place to the side.
2. In another bowl, mix blueberries, sugar, corn starch and margarine.
3. Pour blueberries into pie plate. Take remaining rolled out dough and cut in strips. Make criss cross shapes on top.  Pinch dough all around the pie plate. (see photo)
3. Bake for 40 minutes. Pie should look golden brown.
Serve at room temperature or refrigerate.

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A Thanksgiving Blueberry Pie

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Ingredients:
Pie Crust:
2 cups flour
1 cup Crisco
1 tsp. salt
1/2 cup iced water
Pie Filling:
4 cups of fresh blueberries (washed and dried)
1 cup of sugar
2 1/2 tbs. of corn starch
1 tbs. margarine
Directions:
Preheat oven to 425 degrees
1. In a bowl, mix flour and salt. With a mixer, add Crisco and iced water. With hands, shape dough into a ball. Roll half of the dough and fit to a 9 inch pie plate. Roll the other half of the dough and place to the side.
2. In another bowl, mix blueberries, sugar, corn starch and margarine.
3. Pour blueberries into pie plate. Take remaining rolled out dough and cover pie. Pinch dough all around the pie plate. Cut a 2 inch whole through the top of the dough. (see photo)
3. Bake for 40 minutes. Pie should look golden brown.
Serve at room temperature or refrigerate.

Zucchini Linguine

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Ingredients:
1 lb. of zucchini (sliced thin like linguine)
3 cloves of garlic (chopped)
1 12 oz. can crushed tomatoes
1 tbs. fresh basil (chopped)
1 tsp. dried oregano
1 tsp. dried parsley
1 tsp. salt
1/2 tsp. black pepper
olive oil
Directions:
1, In a large skillet, add 3 tbs. of olive oil. Brown garlic. Add zucchini.
2. Stir zucchini for about 2 minutes.
3. Add crushed tomatoes and all spices. Stir.
4. Cook on a low heat for about 30 minutes.
5. Zucchini should be tender when served.
Serve hot.

Oscar Cookies 2016

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This year’s Oscar cookies include Jennifer Lawrence, Leonardo DiCaprio, Cate Blanchett, Matt Damon, etc. Eleni’s Of New York, creates these every year.

Basil Flank Steak

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Ingredients:
2 lb. piece flank steak (thinly sliced)
1 lb. mushrooms (washed/sliced)
1/2 lb. carrots (sliced thin)
3 tbs. basil (chopped)
2 cloves of garlic (chopped)
3 tbs. olive oil
4 tbs. sesame oil
2 tsp. sea salt
Directions:
1. In a large skillet, add olive oil and garlic. Brown garlic and then add flank steak. Add 1tsp. sea salt. Cook for about 5 minutes, stirring frequently. When cooked, remove and put to the side, covered.
2. In the same skillet, add 3 tbs. sesame oil. Add mushrooms and carrots. Stir frequently. When tender, add basil. Stir well.
3. Add cooked flank steak to the pan and add 1 tbs. of sesame oil. Add 1 tsp. sea salt. Mix together and cook for an additional minute and serve.
Serve hot.

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Ingredients:
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
Directions:
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.

Chocolate Chip Raisin Cookie

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Ingredients:
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)
Directions:
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.