Pepper Steak


3 tbs. Vegetable Oil
1 1/2 lbs. boneless beef top sirloin steak, thinly sliced
3 cups thinly sliced green, red, and orange bell peppers (your choice)
1 1/2 cups thinly sliced yellow onion
1 can (14.5 oz)  diced tomatoes (drained)
1/2 cup Stir Fry Sauce-Marinade (La Choy Brand is good)
1/4 cup water
2 tbs. lite soy sauce


  1. Heat 1 1/2 tablespoon of oil in a large skillet over medium-high heat.
  2. Add steak and cook and stir until browned. After browned, remove from skillet. Keep warm.
  3.  Use 1 1/2 tablespoon of oil. Add bell peppers and onion to skillet. Cook and stir for about 5 minutes. (If you need a drop more of oil add it.)
  4. Stir in drained tomatoes, stir fry sauce, water, soy sauce and meat.
  5. Reduce heat to a low simmer for about 5 minutes. (You want sauce to thicken.)

Cooking With Mr. C.’s Chicken Cacciatore


4 boneless chicken breasts

1 large onion (chopped)

1 garlic clove (chopped)

1 large green pepper (remove seed and cut in slices)

2 cups canned tomatoes

1/2 cup red wine

sea salt and  black pepper

4 tbsp. olive oil (additional if needed when cooking)


1. Season chicken breasts with sea salt and  black pepper. Heat oil in a skillet and brown chicken on all sides for about 10 minutes. Add peppers, onions, garlic and tomatoes to the chicken. Cover and simmer for 40 minutes.
2. Add wine and simmer for an additional 3 minutes. Make sure chicken is white and cooked on the inside.
Serve hot.

*Garnish with pitted black olives and fresh chopped parsley.

Chicken With Black Beans and Peppers



2 tbsp. sesame oil

3 cloves garlic cloves (chopped)

1 can (10 oz.) black beans (Goya) (drained and rinsed)

1 tsp.sea salt

1/2 tsp. black pepper

1 lb. skinless, boneless chicken breasts  (cut into sliced pieces)

3 tbsp. olive oil

1/2  cup chicken stock

1 small sweet onion  (peeled and sliced)

4 green scallions (chopped)

2 green bell peppers (diced)

2 red bell peppers (diced)

1 tbsp. low sodium dark soy sauce

4 tsp. cornstarch

3 tbsp.  water


1. Heat a skillet over a medium heat with 3 tbsp. olive oil. Add chicken pieces and cook on all sides for about 5-6 minutes. Make sure it’s all cooked and set to the side.

2. In a separate skillet, add the sesame oil and heat for about 30 seconds. Stir in garlic, peppers, onions and scallions. Cook for 3 minutes and then add black beans. Season with sea salt and black pepper. Stir.

3. Add chicken to the skillet. cook, stirring frequently.  Pour in chicken stock and cover.  Cook for 5 minutes on a low heat.

4. In a small bowl, mix cornstarch, water and soy sauce. Stir well.

5. Add to chicken and vegetable skillet. Stir together. Raise the heat for 3 minutes and stir well.

Serve hot. Serve over rice.

Roasted Cauliflower Soup



2 heads cauliflower, broken into florets

1/4 cup olive oil plus 2 tbs.

1 large onion (chopped)

4 cloves garlic  (chopped)

6 cups water

1/2 cup heavy cream

sea salt

black pepper


1. Place the cauliflower florets into a large bowl of lightly salted water. allow to stand for 30 minutes.  Drain cauliflower well.

2. Preheat oven to 400 degrees.

3. On a greased baking pan (2 tbs. olive oil) put cauliflower. Drizzle a little olive oil over cauliflower.  Sprinkle with sea salt and pepper.

4. Bake in oven for about 25-30 minutes, until cauliflower is tender. Remove from oven. Set aside.

5. In a large soup pot, heat olive oil.  Cook the onion until translucent.  Add in the garlic and roasted cauliflower. Stir.

6. Pour in the water and season with a little sea salt and black pepper.

7. Simmer for about 15 minutes. After 15 minutes, add heavy cream. Stir.

8. Blend the soup in the pot with an immersion hand blender until creamy and smooth.

9. You can put soup in a blender, if you don’t have a hand blender.  Then reheat for an additional 3 minutes.

Linguine With Baby Shrimp and Vegetables




1 lb. linguine (cooked to your taste)

3/4 lb. baby shrimp (peeled and cleaned)

1 cup red bell pepper (seeds removed and sliced)

1 cup green bell pepper (seeds removed and sliced)

1 cup sweet onion (chopped)

2 cloves garlic (chopped)

3 tbs. olive oil

1 tbs. butter

2 tsp. sea salt

parmesan cheese


1. In a large skillet, add oil and garlic. Add peppers and onions. Cook until tender. Put to the side.

2. Add baby shrimp to same pan and cook for 3-4 minutes. Put to the side.

3. When linguine is boiled to desired consistency, drain well.

4. In a large skillet, add butter. Return linguine to pan. Stir around. Add vegetables and shrimp. Sprinkle with sea salt and stir. Heat for about 2 minutes.

5. Place in a serving bowl and sprinkle with grated parmesan cheese.


Balsamic Chicken and Vegetables



8 chicken cutlets  (thin slices)

1 cup of broccoli (boiled for 5 minutes and drained well)

1 red bell pepper (sliced and seeds removed)

1 yellow bell pepper (sliced and seeds removed)

1 small onion (sliced)

1 cup of black olives (without pits)

 1 cup of bread crumbs

2 egg whites beaten

2 cloves of garlic (chopped)

olive oil

4 tbs. balsamic vinegar

salt and pepper


1. Mix cutlets in egg whites and then in bread crumbs. Coat each side well with crumbs.

2. In a large skillet, add 2 tbs. of olive oil. Heat oil and fry cutlets on both sides until browned. (remove and let dry on paper towels.

3. In another skillet, add 2 tbs. of olive oil. Brown garlic and add broccoli, peppers and red onion. Cook for 5 minutes. Add black olives, and a pinch of salt and pepper. Stir well.

4. Once cooled, cut chicken cutlets into strips.

5. In a large baking dish add chicken cutlets and vegetables. 

6. In a small bowl add 1 tbs. of olive oil and 4 tbs. of balsamic vinegar. Mix well. Pour over chicken and vegetables.

7. Bake in oven for 10 minutes and serve hot.


Sausage Patties




1 lb. ground pork

1/4 piece of provolone cheese (cut into mini bite size pieces)

1 red pepper (seeds removed and diced)

1/4 cup sweet onion (chopped)

1 clove of garlic (chopped)

1 egg white (beaten)

1/2 tsp. salt

1/4 tsp. red pepper flakes

1/4 cup parmesan cheese

olive oil (for frying)


1. Put all ingredients (except, olive oil) into a large bowl. Mix all ingredients thoroughly.

2. Divide sausage into 6 equal amounts. (4, if you want larger burgers) Shape into burgers.

3. In a large skillet put 3 tbs. of olive oil. When oil heats, add burgers. Cook on each side for 8-10 minutes each. Turn them over occasionally, so neither side cooks more than the other. Sausage burgers should be white on the inside when cooked.

Serve hot.