Marilyncardoza's profile page
Recipes
Chicken with Ham and Mozzarella and Broiled Tomatoes
By marilyncardoza
Heat oven to 400ºF. Season the chicken with salt and pepper
- 1 1/2 pounds (4 pieces) boneless, skinless chicken breast, about 6 ounces each
- Salt and pepper
- 2 tablespoons olive oil, divided
- 2 tablespoons butter
- 1 large clove garlic, crushed
- 1 tablespoon chopped fresh thyme
- 4 slices smoked or fresh mozzarella, 1/2-inch thick
- 8 slices speck or prosciutto di Parma
- 8 slices vine-ripe tomato
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- A few leaves of basil, torn
Slow Cooker Rustic Italian Chicken
By marilyncardoza
Spray 3 1/2- to 4-quart slow cooker with cooking spray
- 12 boneless skinless chicken thighs (about 2 lb)
- 2 large carrots, cut into 1/2-inch slices
- 1 medium red bell pepper, chopped (1 cup)
- 1 cup sliced fresh mushrooms (3 oz)
- 3 cloves garlic, finely chopped
- 1 tablespoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 can (28 oz) crushed tomatoes, undrained
- 3 1/2 cups uncooked penne pasta (about 12 oz)
- Shredded Parmesan cheese, if desired
- Chopped fresh Italian (flat-leaf) parsley, if desired
Rack of Lamb Recipe
By marilyncardoza
1 Rub rib rack(s) all over with mixture of rosemary, thyme, and garlic
- For each rib rack:
- 1 or more Frenched* lamb rib racks with 7 to 8 ribs each (1 1/2 to 2 pounds for each rack, figure each rack feeds 2-3 people)
- 2 teaspoons chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- 2 cloves garlic, minced
- Salt
- Pepper
- 2 Tbsp olive oil
Vegitarian - Eggplant and Potato Lasagna-Style Casserole with Tomato-Vegetable Sauce
By marilyncardoza
Spread eggplant slices on a kitchen towel or paper towels and season with salt; let drain 15 minutes
- 3 to 4 medium-size firm eggplants, sliced into 1/4-inch thick discs
- Salt
- 1 About 1 cup EVOO – Extra Virgin Olive Oil
- 1 large clove garlic, crushed plus 3 cloves thinly sliced or chopped
- 2 sprigs fresh rosemary
- 4 to 5 medium-size thin-skinned potatoes, such as Yukon or Adirondack, sliced 1/4- inch thick
- 2 carrots, peeled and finely chopped
- 2 to 3 ribs celery and leafy tops, finely chopped
- 1 onion, finely chopped
- 2 frying peppers or cubanelle pepper, finely chopped
- 1 small chili pepper, finely chopped
- 1 28-ounce can San Marzano tomatoes
- A few leaves of basil, torn
- 3/4 pound ball fresh mozzarella
- 1 cup grated Parmigiano-Reggiano
Casserole Toastacho
By marilyncardoza
Reconstitute ancho peppers in simmering broth and just enough water to cover
- For topping:
- 2 dried ancho chilies, stemmed and seeded
- 1 cup beef stock
- 2 poblano chilies
- 16 corn tortillas, cut into 1-inch strips
- All-natural cooking spray
- Salt
- 2 tablespoons vegetable or olive oil
- 1 pound Mexican chorizo
- 1 pound ground beef
- 2 jalapeño chilies, seeded and chopped
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 15-ounce can black beans, drained
- 2 1/2 cups (12 ounces) shredded cheddar or blend of Monterey Jack, Pepper Jack, cheddar, Chihuahua, asadero or any easy melting cheeses of choice
- Chopped romaine or iceberg lettuce
- Chopped tomatoes
- Chopped red onions
- Pickled jalapeño slices, for garnish
- 1 ripe avocado
- 1 lime
- 1 cup sour cream
Appetizers - Layered Bean Dip
By marilyncardoza
Spread the following ingredients in order in a deep dish
- 1 can Refried Beans
- Guacamole
- 1 pint Sour Cream
- Tomatoes (chopped)
- Olives (sliced)
- Shredded Lettuce
- Cheddar Cheese (shredded)
- Taco Seasoning
- Green Onions (sliced)
Meatloaf Easter
By marilyncardoza
Preheat oven to 400°F. Place 8 eggs in a pot and cover with cold water
- 10 extra-large organic eggs, divided
- 3 cups coarsely chopped or torn peasant bread or stale Italian bread
- 1 cup milk
- 1 onion, finely chopped
- 1 large shallot, finely chopped
- 4 cloves garlic, finely chopped
- 1/2 cup dry white wine
- 2 pounds ground lamb
- Sea salt (go easy) and coarse black pepper (go heavier)
- 1 teaspoon dried oregano or 1 tablespoon fresh oregano, chopped
- 1 tablespoon lemon zest
- 1 package organic chopped frozen spinach, defrosted and drained then separated
- Freshly grated nutmeg
- 2 tablespoons EVOO – Extra Virgin Olive Oil, plus some for drizzling
- 1/2 cup finely crumbled feta cheese
- 1/2 cup mint leaves, finely chopped, plus some for garnish
- 1/2 cup parsley leaves, finely chopped plus some for garnish
- Lemon wedges, for serving