Tag Archive: fresh mozzarella


Have You “Liked” “Cooking With Mr. C.” on Facebook?
Ingredients:
1 lb. cooked spaghetti
1 1/2 cups fresh ricotta
1 1/2 cup fresh mozzarella (shredded)
1 cup thinly sliced pepperoni
2 eggs (beaten)
4 tbs. olive oil
salt and pepper
Directions:
1, Boil spaghetti to desired tatse. Drain, pour cold water over spaghetti. Drain well.
2. In a large bowl mix ricotta, mozzarella, pepperoni, a pinch of salt and pepper. Mix well.
3. Mix the beaten egg into the cooled spaghetti. In a large frying pan, put olive oil. Put half the spaghetti in pan. Put all ricotta, mozarella, pepperoni mixture on top. Spread it out.
4. Put remaining spaghetti on top.
5. On a medium heat, cook on one side for 10-12 minutes. After 8-10 minutes, using a dish, flip over and put back in pan. Cook on other side for another 8-10 minutes. You want it to be crispy on the outside. (See picture) Serve hot.
Optional: If you have a cast iron pan, you can bake it in the oven. 350 degrees for about 35-40 minutes.

img_2957

Ingredients:
1 (3 lb.) roasting chicken
1 large eggplant (peeled and sliced thin) *at least 8 slices
2 large tomatoes (sliced) *at least 8 slices
1 lb. piece fresh mozzarella (sliced) *you need 4 slices
1 jar of roasted peppers (drained and sliced)
2 cups of bread crumbs
2 eggs (beaten)
1 cup fresh ricotta
sea salt and black pepper
olive oil
Directions:
Preheat oven to 350 degrees.
1. Sprinkle sea salt and black pepper on whole chicken. Roast chicken for one hour and 20 minutes. Chicken should be well cooked. Let cool.
2. Dip eggplant slices in egg and then bread crumbs.
3. In a large skillet put 3-4 tbsp. of olive oil. Fry eggplant on both sides until tender. (about 4-5 minutes) Let dry on paper towels.
4. Slice the roast chicken breasts into thin slices.
5. In a baking pan, coat the bottom with a little olive oil. Put a slice of eggplant. Put a slice of tomato on top. Put a slice of fresh mozzarella on top. Put a slice of chicken and then top with another slice of eggplant. Put a dollop of fresh ricotta on top. Sprinkle a little sea salt. Top with roasted peppers. (see photo)
Preheat oven to 350 degrees.
6. Bake in oven for about 12-15 minutes. You want mozzarella cheese melted.

IMG_4455

Ingredients:
8 chicken cutlets
2 cups roasted peppers
8 slices fresh mozzarella
8 large pita breads
1 cup fresh basil
1 clove of garlic
1/2 cup grated cheese
olive oil
sea salt
Directions:
1. In a large skillet put 1 tsp. of olive oil. Cook chicken cutlets for about 5 minutes. Sprinkle a little sea salt. (Turn over a few times.) Set to the side.
2. In a food processor, put basil, grated cheese, garlic and 3 tbsp. of olive oil. Mix well.
3. Take 2 pita breads. Put a teaspoon of pesto on both. Spread evenly.
4. Put 2 chicken cutlets on pita bread. Put 2 slice of mozzarella. Put a few roasted peppers on top. (Repeat and make 3 more paninis.)
5. Preheat oven to 400 degrees.
6. Put pitas on a baking pan and bake in the oven for about 12-15 minutes, until pita is crisp and mozzarella has melted.
*If you have a panini maker, use that. But for those who don’t, the oven is just as good.

IMG_4840

Ingredients:
2 large eggplants
1 cup fresh mozzarella (shredded)
1/4 cup olive oil
1/2 cup white balsamic vinegar
sea salt and black pepper
flat bread or thin focaccia/pizza bread
fresh basil leaves ( a few pieces, chopped)
Directions:
1. Slice all eggplant slices (1/4 inch thick)
2. In a large pan, put eggplant.
3. Mix olive oil and balsamic vinegar together, Pour over eggplant and let marinate, refrigerated, for at least 3 hours.
4. On a heated grill, grill eggplant on both sides until tender. (about 2-3 minutes on each side)
Remove eggplant and set to the side.
5. Brush a little olive oil on flat bread. Sprinkle with sea salt and black pepper. Cook bread on grill for about 3 minutes on each side.
6. Put sliced eggplant on top and sprinkle with fresh mozzarella cheese and basil.
7. Continue to cook on grill until bread is crispy and mozzarella is melted.

IMG_2883

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.

IMG_3089

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

Ingredients:
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
Directions:
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)

IMG_2875

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

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.
Ingredients:
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
Directions:
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.

CookingwithMrC_MBWeb

My new children’s picture storybook “Cooking With Mr. C.” is about to be released. Order it through Mascot Books.

https://mascotbooks.com/mascot-marketplace/buy-books/childrens-books/cooking-with-mr-c/

IMG_4984

Ingredients:

1 lb. penne (your choice)

2 large zucchini (cut into mini-cubes)

1 cup fresh mozzarella (shredded)

2 cloves of garlic (chopped)

2 tbsp. olive oil

parmesan cheese

marinara sauce or tomato sauce

sea salt and black pepper

Directions:

  1. In a large skillet, put olive oil and garlic. Cook garlic for a minute and then add zucchini.
  2. Sprinkle with salt and pepper. Stir frequently. Cook until tender. (about 5 minutes)
  3. Cook pasta to desired taste. Drain well.
  4. Add sauce on top of pasta. Put shredded mozzarella and zucchini on top.
  5. Sprinkle with parmesan cheese.

Serve hot.

Italian Salad

IMG_4086

Ingredients:
1 lb. mixed greens (rinsed and drained well)
1 cup cherry tomatoes
1 cup of red roasted peppers (cut in thin slices)
1 cup fresh mozzarella (grated)
1/2 cup black olives (sliced)
1 cup shredded carrots
1 cup artichoke hearts
Directions:
1. On a large platter, place mixed greens. Put all ingredients on top. (See photo.)
2. Serve with a simple Italian dressing. Mix well and serve.