Marilyncardoza's profile page
Recipes
Sandwiches - Italian Stallion Hero
By marilyncardoza
Mix all vinaigrette ingredients and reserve
- For the Red Wine Vinaigrette:
- 1 cup extra-virgin olive oil
- 1/2 cup red wine vinegar
- 1 tablespoon mayonnaise
- 1 tablespoon Dijon mustard
- Salt and pepper
- 1 large, round foccacia bread
- 1 pound sliced ham
- 1/2 pound sliced Genoa salami
- 1/2 pound sliced spicy soppressata
- 1 pound sliced fresh mozzarella
- 2 beefsteak tomatoes, sliced
- 1 red onion, thinly sliced
- 1 head iceberg lettuce, chopped
- 2 tablespoons dried oregano or Italian seasoning
- Salt and pepper
Herb Crusted Pork Chops
By marilyncardoza
Preheat oven to 450 degrees F
- 4 boneless pork chops, fat trimmed
- 2 Tbsp Dijon mustard
- 1/2 cup whole wheat Panko breadcrumbs
- 1 Tbsp fresh thyme, chopped
- 1 Tbsp fresh parsley, minced
- 1/8 tsp. sea salt
- 1/8 tsp. pepper
- 1 Tbsp olive oil
Mar-a-Lago Turkey Burger
By marilyncardoza
Saute the scallions, celery and apples in the canola oil until tender
- 1/4 cup thinly sliced scallions
- 1/2 cup finely chopped celery
- 3 Granny Smith apples, peeled and diced
- 1/8 cup canola oil
- 4 pounds ground turkey breast
- 2 Tbsp. salt
- 2 Tbsp. black pepper
- 2 tsp. Tabasco chipotle pepper sauce
- 1 lemon, juiced and grated zest
- 1/2 bunch parsley, finely chopped
- 1/4 cup Major Grey's Chutney, pureed
Chicken Barbecue Pulled
By marilyncardoza
Serve on Kaiser roll with sliced jalapenos, sliced red onions and some sour cream
- 1 can reduced-sodium tomato sauce
- 1 can chopped green chilies
- 3 tablespoons cider vinegar
- 2 tablespoons honey
- 1 tablespoon sweet or smoked paprika
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 2 teaspoon dry mustard
- 1 teaspoon ground chipotle chilie
- 1/2 teaspoon salt
- 2 1/2 pounds boneless, skinless chicken thighs
- 1 small onion
- 1 clove garlic
Taco-Stuffed Pasta Shells
By marilyncardoza
Heat oven to 350°F. Cook and drain pasta shells as directed on box
- 10 oz uncooked jumbo pasta shells, cooked, drained
- 1 1/2 lb lean (at least 80%) ground beef
- 1 pouch (8 oz) Old El Paso® roasted tomato Mexican cooking sauce
- 1/2 teaspoon salt
- 1 1/4 cups diced tomatoes
- 2 1/2 cups shredded Mexican cheese blend (10 oz)
- 1/4 cup chopped fresh cilantro
Potatoes - Bacon & Onion Foil Packet Potatoes
By marilyncardoza
Spray each sheet of foil with cooking spray
- 2 to 3 sheets of heavy-duty foil
- 1 packet onion soup powder
- 10-12 baby red potatoes, thinly sliced
- 12 slices of cooked and crumbled bacon
- 1 small onion thinly sliced and diced
- 1 cup cheese (optional)
- Salt and pepper to taste
- 3 tablespoons butter
- Sour cream for serving (optional)
Salsa - Fermented Salsa
By marilyncardoza
Add the tomatoes to your food processor and pulse them a few times until they are broken down to the size you like
- 2 – 3 lbs of organic tomatoes of your choice, I used heirloom cherry tomatoes from my garden
- 1 large onion, I have used both red and white, both are delicious choices
- various, chile peppers – quantity and types, your choice. We like spicy so I went with 2 serrano and 1 jalapeño (you can also use bell peppers if you like your salsa mild)
- 3-4 garlic cloves, minced
- 1 bunch of fresh cilantro (If you don’t like cilantro add in oregano, chives, etc)
- Juice of 2 limes, or 1 lime and 1 lemon, or 2 lemons
- 1 1/2 – 2 tablespoons sea salt*
- Dried spices to taste, if you’d like – I added some cumin, chipotle and chile powder
Festive Fruit Cocktails
By marilyncardoza
Brighten up the party with these Festive Fruit Cocktails!
- 2/3 cup of ginger ale
- 2/3 cup cranberry juice
- 1/3 cup vodka
- Pineapple chunks
- Strawberries
- Bluberries
Chicken Parsley-Stuffed with Honey-Butter Sauce and Boiled Potatoes
By marilyncardoza
Serves 4
- 1 4-pound chicken
- Kosher salt and pepper
- 2 bundles flat-leaf parsley, cleaned and dried -- chop the tops of 1 bundle and leave 1 bundle intact
- 2 fresh bay leaves
- 1 small onion
- Black pepper
- 1 stick (1/2 cup) butter
- 2 1/2 pounds small to medium thin-skinned white or red potatoes, halved or quartered
- 2 rounded tablespoons flour
- 1 1/2 to 2 tablespoons honey
- 1 cup chicken stock
Spaghetti , Drunken Spaghetti with Kale, Walnuts and Pecorino
By marilyncardoza
Bring large pot of water to boil for pasta
- Salt
- 1 pound spaghetti
- 1 bunch Tuscan or flat kale, stripped and shredded 1/2 inch
- 1 bottle red zinfandel or Barolo wine
- 3 tablespoons olive oil
- 1 red onion, finely chopped
- 4 cloves garlic, chopped
- 1 teaspoon dried chili
- 1 teaspoon sugar
- 1/2 cup chopped walnuts, toasted
- Grated pecorino cheese