Marilyncardoza's profile page
Recipes
Chicken - Bacon-Wrapped, Walnut and Spinach-Stuffed Chicken
By marilyncardoza
Preheat oven to 400°F. Combine walnuts with soft cheese, spinach, garlic, salt, pepper and nutmeg
- 4 ounces walnuts (about 3/4 cup), toasted, cooled and coarsely chopped
- 1 8-ounce brick Neufchatel cheese or cream cheese, softened
- 1 10-ounce box chopped frozen spinach, defrosted and well-drained
- 2 cloves garlic, finely chopped
- Salt and pepper
- Freshly grated nutmeg
- 6 pieces boneless, skinless chicken breast, breasts butterflied to open them up like a book
- 1/3 pound thinly sliced smoky bacon or speck
- 1/4 tablespoon olive or canola oil, divided
SHRIMP BOIL FOIL PACKS
By marilyncardoza
Chop corn into thirds, then chop each third in half lengthwise
- 1 pound shrimp, peeled and de-veined
- 2 ears of corn on the cob, husked
- 1/2 pound andouille sausage
- 1 pound baby red potatoes OR baby yellow potatoes
- 3 tablespoons old bay seasoning OR homemade seasoning (see note)
- salt and pepper, to taste
- 3 teaspoons minced garlic
- juice of 1/2 lemon, plus lemon wedges for serving
- 3 tablespoons, melted + 1/2 cup butter, divided
- chopped fresh parsley, for topping
Vegitarian Eggplant Roll-ups Grilled
By marilyncardoza
Preheat oven to 400°F. For the sauce, heat EVOO, 2 turns of the pan, in a medium saucepot or Dutch oven over me...
- For the Spicy Tomato Sauce:
- 2 tablespoons EVOO – Extra Virgin Olive Oil
- 1 small onion, finely chopped
- 1 small chili pepper, seeded and finely chopped
- 3 to 4 cloves garlic, finely chopped
- 1 bay leaf
- 1 teaspoon dried oregano or marjoram
- 1 cinnamon stick
- Salt and pepper
- 2 tablespoons tomato paste
- 1/2 cup chicken or vegetable stock
- 1 28-ounce can Italian crushed tomatoes
- A few leaves of basil, torn
- For the roll-ups:
- 2 medium-large firm eggplant, very thinly sliced lengthwise
- Salt
- EVOO – Extra Virgin Olive Oil, for brushing
- 1 large clove garlic, crushed
- 1/2 pound sliced spicy capicola ham
- 1 pound fresh ricotta cheese
- 1 egg yolk
- Freshly grated nutmeg
- 1 cup grated Parmigiano-Reggiano cheese
- A small handful flat-leaf parsley, finely chopped
- 1 pound fresh or smoked mozzarella, thinly sliced
Chicken - Grilled Sweet-and-Sticky Chicken, Asparagus and Harissa
By marilyncardoza
Whisk together Tamari, balsamic, honey, garlic, fennel seed, red pepper flakes, lemon zest and juice and olive oi...
- 3 About 3 tablespoons Tamari (aged soy sauce) or liquid amino
- 3 tablespoons aged balsamic vinegar
- 2 tablespoons honey or agave syrup
- 4 cloves garlic, chopped
- 1 teaspoon fennel seed
- 1 teaspoon crushed red pepper flakes
- Zest and juice of 1 lemon
- 1/4 About 1/4 cup olive oil
- 1 pound medium to large asparagus, ends trimmed or peeled
- 8 to 12 boneless, skinless chicken thighs
- Scallions, very thinly sliced on an angle
- Harissa, thinned with olive oil or hot water or Sriracha sauce, for garnish
Mini Meat Loaves Stuffed With Cheese
By marilyncardoza
Heat oven to 350°F. In large bowl, stir bread crumbs and 1 cup of the cooking sauce until well mixed; let stand 5 ...
- 1/2 cup Progresso® Italian style panko crispy bread crumbs
- 1 can (18 oz) Progresso™ Recipe Starters™ fire roasted tomato cooking sauce
- 2 sticks (1 oz each) string cheese*
- 1 lb extra-lean (at least 93%) ground beef
- 1 egg
- 1/4 cup sliced green onions (4 medium)
- Hot cooked mashed potatoes, if desired
- Regular mozzarella cheese, cut into 1/2-inch cubes, can be substituted.
The Best Homemade Alfredo Sauce Ever!
By marilyncardoza
In a medium saucepan add butter, heavy whipping cream, and cream cheese
- 1/2 cup butter
- 1 pint heavy whipping cream (2 cups)
- 4 ounces cream cheese
- 1/2 teaspoon minced garlic
- 1 teaspoon garlic powder
- 1 teaspoon italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup grated parmesan cheese
Chicken Grilled Cutlets with Zucchini, Corn and Cherry Tomato Sauce
By marilyncardoza
In a shallow dish, combine the lemon zest and juice with half of the garlic, 3 to 4 tablespoons of the EVOO and the...
- 1 lemon, zested and 1/2 juiced
- 4 cloves garlic, grated, divided
- 5 to 6 tablespoons EVOO – Extra Virgin Olive Oil, divided
- 1 tablespoon thyme leaves, chopped
- 4 6- to 8-ounce boneless, skinless chicken breasts
- Salt and pepper
- 2 ears corn, kernels cut from the cob
- 2 small or 1 medium zucchini, halved lengthwise, seeded and diced
- 1 bunch scallions, whites sliced and greens reserved for another use
- 1 small red chile pepper, such as Fresno, seeded and finely chopped or about 1 teaspoon crushed red pepper
- 2 tablespoons butter
- 1 pint cherry tomatoes
- 1 cup loosely packed fresh herbs, such as mint, parsley, tarragon or basil, chopped
- 4 cups baby arugula
- A chunk of Pecorino pepato (Pecorino with black peppercorns), shaved into curls with a vegetable peeler, for garnish
Salmon - BLAST Burgers (Bacon, Lettuce, Avocado, Salmon and Tomato Burgers with Sriracha Aioli)
By marilyncardoza
Heat oven to 375°F and bake bacon on slotted pan or parchment paper-lined baking sheet until crisp
- For topping:
- 8 slices bacon
- 1 1/2 pounds salmon (or substitute fresh tuna), cut into chunks
- 1 medium egg yolk
- 1/4 cup finely chopped fresh herbs, a combination of chives, parsley and dill
- 1 large clove garlic, grated or finely chopped
- Salt and pepper
- 2 tablespoons lemon juice, divided
- Canola oil, for drizzling
- 3/4 cup homemade aioli* or store-bought mayo
- 3 tablespoons Sriracha hot sauce
- 1 avocado, sliced
- 2 tablespoons lemon juice, divided
- 4 burger rolls or everything bagels, toasted
- Leaf lettuce
- Thinly sliced red onion
- Sliced ripe beefsteak tomato
Fire Crackers
By marilyncardoza
Place all crackers in zip lock Mix oil, dressing and spices Pour over crackers and let set 24 hrs
- 1 1/2 c canola oil
- 1 T ceyenne pepper
- 1 T crushed red pepper
- 2 T dill weed
- 1 pig ranch dressing
- 2 1/2 gal zip lock bag
- 1 box wheat crackers
Appetizer - Crab & cream cheese snacks
By marilyncardoza
Heat oven to 375°F. Spray cookie sheet with cooking spray
- 1-8 oz. tube crescent roll dough
- 3 oz. cream cheese, softened
- 1/4 cup mayonnaise
- 3/4 cup cooked crabmeat, chopped
- 2 green onions, chopped
- 1/8- 1/4 teaspoon cayenne pepper
- salt and pepper, to taste