Chef Marianne Cozzolino operated Satisfying Suppers for a decade in suburban Philadelphia serving all types of customers and events: families, busy professionals, fancy dinner parties, church fundraisers, cooking classes and anything else you can think of besides an actual restaurant! In 2006, she followed the desserts pathway to establish an artisan gelato company focusing on locally-sourced dairy and fruit. After relocating to Carolina Beach in 2016 and restoring her own health through diet, she decided to zero in on teaching healthy and specialized cooking classes.
Personal Chef @ Satisfying Suppers, LLC
May 2017 - Present, Carolina Beach, NC
Rediscovering my passion for cooking, helping clients who are dedicated to changing the way they eat forever.
Co-founder, gelato maker @ Jenny and Frank's Artisan Gelato
Jan 2011 - Oct 2017, Audubon, PA
Co-founded an artisan gelato company that featured local pastured dairy and fresh seasonal fruits and herbs to make delicious gelati and sorbetti, sold retail, wholesale and through local farmer's markets.
Certified Personal Chef @ Satisfying Suppers
May 2002 - Dec 2011, Audubon, PA
ull out your handy dandy crockpot. Add your chicken breasts. Then add the rest of the ingredients on top, in any order. Put on low for 8-10 hours or high for 6-8. After it's done cooking, use tongs to pick at the chicken to shred it in with all the ingredients. Top with cilantro and some avocado. Eat up!!
Place chicken with skin, water and salt in pressure cooker. Cook on high for 15 minutes. Release pressure. Remove chicken with slotted spoon and set aside to cool then remove skin and shred. Add all vegetables to pressure cooker and cook on high for 4 minutes. Stir in shredded chicken and parsley.
Paleo chicken soup so loaded with the vegetables that you won't miss the noodles or the reduced sodium.
Heat in microwave or in a sauce pan on the stove top until hot throughout. Enjoy.
Preheat oven to 450 F and line 2 baking sheets with parchment paper. Steam cauliflower until tender. Cool. Rice in food processor. Mix together cauliflower, 1/2 of the mozzarella, 1/2 of the parmesan, eggs and spices. Divide into 10 small circles, using 1/2 cup measure and press flat between the 2 pans. Bake for 20 minutes until top is dry and golden. Flip and bake for 10 minutes more. Saute onions and peppers in avocado oil until soft. Stir in spinach and cook just to wilt. Layer sauce then vegetables then remaining mozzarella and parmesan cheese across prepared crusts. Wrap individually in heavy duty foil.
Individual pizzas loaded with sauteed vegetables, sauce and cheese.
Preheat oven to 400. Open foil packet and place directly in oven. Bake for 10 minutes or until cheese is melted and golden.
Place zucchini strips in a colander over a bowl or in the sink. Sprinkle zucchini with salt and toss to combine. Let the zucchini sit for 15 minutes while the salt extracts the moisture. Drain excess water, squeezing zucchini, if necessary. (If using butternut squash, microwave 3 minutes on high.) Beat together eggs and 1/2 cup of parmesan. Meanwhile, cook bacon in a skillet over medium heat until crisp, turning frequently. Remove bacon to a stack of paper towels to drain. Crumble bacon. Remove all but 2 T of bacon drippings from the pan. Cook onions over medium heat until translucent. Add garlic and cook 1 minute more. Deglaze pan with wine. Return bacon and noodles to pan and toss until heated through. Remove from heat. Stir in egg/parmesan mixture and toss thoroughly. Place on platter and top with additional parmesan and parsley.