Menu for the week of January 2 to January 5

Monday, January 2

Manicotti with French Bread

Beginning with homemade tomato sauce, this hand-rolled pasta is created from traditional Italian ingredients: basil, parsley, garlic, olive oil, and four cheeses. The perfect blend of these ingredients combine to achieve a rich, classic Italian dish that is both delicate and completely satisfying. Partnered with my subtle, succulent garlic bread, gently broiled to create a crunchy outside and soft interior, this meal is outstanding.

Tuesday, January 3

Loaded Baked Potato Soup

Bread

This salute to the mighty potato is my favorite soup. The name pretty much says it all. Using the potato in four different ways, I add bacon, onion, and garlic to create a thick, creamy soup that lusciously melts in your mouth. Use your bread to wipe your bowl clean so as not to miss a drop!
PS. Let me know your preference...white or wheat bread.

Wednesday, January 4

Chicken Marsala

Lightly buttered egg noodles provide a delicate base for this meal. Tender, lightly-breaded chicken cutlets top the noodles. A lovely bacon/mushroom marsala sauce, made from a few simply ingredients, tops off this impeccable, wildly-popular dish.

Thursday, January 5

Meatloaf

Garlic Mashed Red Potatoes

Forget all of the "common" stereotypes and preconceived notions you've ever heard about meatloaf. I use fresh, quality ingredients (including two types of meat), combined with a creative baking method to create a delicious meatloaf that is moist rather than dry, delectable rather than tough, and completely infused with flavor. Topped with a sauce that is both sweet and tangy, this meatloaf is a fan favorite! The garlic mashed red potatoes are the perfect side dish to round out this hearty meal.

MERRY CHRISTMAS!!!

Hi Everyone,

Just want to wish you all a Merry Christmas and let you know that I will not be cooking for the week of Dec. 26. I have some family and other holiday obligations and will be taking care of that. Thanks to you all. I will post the menu for the week of Jan. 2 by mid week next week.

One other thing....I am doing a special order of the Old Fashioned Pork Roast for someone for their Christmas Eve family dinner. I am doing one large roast that will feed 15-20 people. The way I do it, I can do two roasts. So, if you would like to order it, let me know. The first person that emails me, gets it. Again, it is the full roast, sliced and ready to go, it does not come with any sides, but the roast will comfortably feed 15-20 people. The cost is $35 and is a totally separate purchase from your existing ticket. Let me know ASAP. Pickup will be on Christmas Eve.

Menu for the week December 19 to December 22

Monday, December 19
Cheese Ravioli with Marsala Cream Sauce
French Bread
Ravioli filled with cheese, then topped with Marsala cream sauce.

Tuesday, December 20
Lasagna Soup
Bread

Wednesday, December 21
Apple Cider Braised Pork
Homemade Stuffing

Thursday, December 22
Chicken Enchiladas
Toppings

Yes, these are my normal enchiladas.

Monday, December 12

Hello,
Chicken pot pie day is going to be big :) I am going to use Sunday evening to prep. If you could please get your order in by Sunday morning that would be great. Please call me or email me if you have any questions. Thank you so much, Meagan.

Menu for the week of December 12 to December 15

Monday, December 12

Chicken Pot Pie

My pot pies are made 100% fresh! I begin with homemade pie crust; a process and recipe that I learned years ago in my grandmother's kitchen. Then, I stuff the crust full of onion, celery, potatoes, carrots, peas, corn, and gorgeous chicken breast. I top it off with a creamy chicken broth with fresh parsley.

Please remember that the pot pies aren't cooked. I just don't have the oven space available to cook that many. This is the only recipe that I don't cook for you. You will need to do the cooking at home. I will provide you with the cooking instructions.

Tuesday, December 13
Creamy Vegetable Soup with Ham
Bread

Wednesday, December 14
Baked Ziti with Mild Italian Sausage
Garlic Bread

Thursday, December 15
Teriyaki Steak
White Rice
Fortune Cookies

Menu for the week of December 5 to December 9

Thank you for being so patient. This will be my last week teaching. I will be going back to cooking Monday thru Thursday start the week of the 12th. Tuesday will be soup day. Just a heads up, Chicken Pot Pie will be next week. Thank you again, Meagan.

Monday, December 5
Beef Chili topped with cheese
Homemade Scones with Honey Butter
This is always a favorite. I know a lot of you have been waiting.

Wednesday, December 7
Homemade Tortellini Soup
Bread

Friday, December 9
Parmesan Chicken Sandwich
Cole Slaw

MENU

Hi everyone, I will get next week's menu posted by tomorrow (Thursday) night. I am having some trouble and it will be up tomorrow. Thanks to all of you

Menu for the week of November 28 to December 2

Monday, November 28

Shredded Pork Burritos

Toppings

This burrito is overflowing with succulent shredded roast pork. The pork is seasoned perfectly and cooks with a blend of chilies, peppers, onions, and carrots to provide moist and flavorful meat. Once wrapped in a tortilla, the burrito is smothered with a tomato sauce and melted cheese. Add your favorite toppings to finish off this tasty meal.

Wednesday, November 29

Chicken Tortilla Chipotle Soup
Fried Tortilla Strips
Fresh Limes, Cheese, Sour Cream, Jalapenos and Cilantro

This soup is abounding in chicken and bursting with flavor. Starting with chicken stock as a base, tomatoes, corn, onion, and green chilies are added to help this hearty soup seem light and flavorful. Finally, a touch of chipotle breathes spice into the soul of this soup, but isn't enough to take your head off. This soup is coupled with fried tortilla strips that melt like butter when they enter the broth. Top it all off with fresh lime, cheese, jalapeno, sour cream, and cilantro for a tasty and beautiful meal.

Thursday, December 1
Roasted Chicken with Late-Summer Vegetables
Pan Sauce

Through much trial and error, I have found that the dark meat chicken works perfectly for this recipe. By slowly cooking this chicken, the meat stays moist and tender and is packed with flavor. The pan sauce is added for additional flavor and acts as an extremely light gravy. An abundant supply of vegetables makes for the perfect companion to the chicken. The vegetables are roasted, which creates a pleasant, slightly-sweet flavor. A combination of vegetables may include the following (depending on the season): carrots, potatoes, zucchini, yellow squash, asparagus, green beans, corn, grape tomatoes, and onions.

Friday, December 2

Beef Bolognese & Creamy Polenta

Bolognese is one of the most famous dishes in Italy. It is a chunky sauce made of beef, pork, lots of vegetables, and tons of flavor. The touch of cream gives this sauce a rich, velvety feel that melts in your mouth. I serve my bolognese over a creamy polenta. My polenta is made from a few simple ingredients that create a light, fluffy texture. I find that bolognese and polenta, topped with fresh parsley and freshly grated parmesan cheese, are a perfect pair.

HAPPY THANKSGIVING!!!

Hi Everyone, for the week of Thanksgiving (Nov. 21-25), I will not be cooking. I am leaving town on Wednesday for the holiday and with my cooking class on Tuesday, I thought I would just take the week off. I would only be able to cook on Monday, so that seemed like the thing to do. I am going to attempt to get my Christmas decor up also. I will be back in full swing the following week. I will get my menu for the week of 28th posted very early next week. Thanks so much and I hope everyone has a fun and safe holiday.

Menu for the week of November 14 to November 18

Monday, November 14

Irish Brisket with Horseradish Sauce

Sauteed Cabbage

For those of you who haven't tried this, I want you to forget all your pre-conceived ideas about corned beef. This is probably my signature meal, and I have mastered the process so that nothing but tender, flavorful meat emerges. By sauteing the cabbage, I am able to present a side dish that is fresh, colorful, and slightly firm. The corned beef and cabbage is definitely a delicious combination. I top the meat with my homemade horseradish cream sauce which still has a kick without overwhelming the taste buds.

Wednesday, November 16

White Bean Chicken Chili

Bread

Made with tender white chicken breast, this chili is packed with flavor without being overwhelmingly spicy. I use three different peppers, onions, garlic, and hearty white beans. After all of the flavors have infused beautifully through a slow simmering process, I add lime juice and cilantro for a fresh, vibrant touch. You can lose yourself in a number of toppings for this delicious chili: shredded cheddar cheese, green onions, sour cream, cilantro, and fresh lime.

Thursday, November 17

Chicken Breast with a Light Cream Sauce

Penne Pasta

I start with white-meat chicken breasts and poach them with handfuls of fresh vegetables and herbs. The result is a tender, gorgeous piece of chicken infused with flavor. Then, I create a light, delicate cream sauce featuring thinly sliced mushrooms and a touch of garlic. Served over penne pasta and topped with fresh parsley, this luscious dish is one of my most requested.

Friday, November 18

Baked Spaghetti

Garlic Bread

This flavorful dish is a fun twist on a favorite entree. Think traditional spaghetti assembled lasagna-style. To begin, my meat sauce is made from scratch. Starting with a classic tomato base, I add fresh onions, peppers, garlic, and parsley. After the sauce simmers for a few hours so all the flavors combine beautifully, I layer the cooked noodles, sauce, and cheese and bake it to perfection. Served with my famous garlic bread, this meal will be a huge hit with everyone in the family.

Menu for the week of November 7 to November 11

Monday, November 7
Chicken Parmesan

Pasta

When cooking this Chicken Parmesan, my kitchen is transformed to a quaint little town in Southern Italy. On my cutting board, you'll find: tender chicken cutlets, tomatoes, onions, garlic, basil, mozzarella cheese, and parmesan cheese. I lightly bread the cutlets, then saute and bake the chicken to ensure luscious, juicy meat with a crunchy exterior. Served over al dente spaghetti noodles, the cutlet is topped with fresh marinara and cheese. Everything is homemade, from the bread crumbs to the sauce. Delizioso!

Wednesday, November 9

Corn Chowder

Bread

Traditionally, chowders tend to turn out thick and weighted-down. My "secret" to achieve a fantastic, "not too heavy" texture to this delicious soup involves sweet white corn and a little half-and-half. I add red potatoes, more corn, and a touch of bacon to this sweet, succulent base to create a creamy, flavorful, and beautiful chowder.

Thursday, November 10

Succulent Old-Fashion Roast Pork

Smashed Potatoes

For all of those "Pork Skeptics" out there, who believe that all pork turns out dry and unappetizing, you have to give this dish a try. Cooking all afternoon at a low heat creates a moist, savory pork roast. On it's own, this meat melts in your mouth! My gravy has just enough zing to it that it only enhances the natural flavor of the pork. My chunky, hearty smashed red potatoes makes the perfect companion.

Friday, November 11

Sesame Chicken with White Rice

Chocolate Dipped Fortune Cookies

Sesame chicken is a Chinese takeout favorite. Everyone seems to crave these crispy pieces of chicken tossed in a sweet, rich sauce made of ginger, garlic, sesame oil, soy sauce, and a touch of chili paste for just enough spice to wake-up your taste buds. Topped with roasted sesame seeds and green onions, this dish rivals any Chinese restaurant. Finish off this delectable dinner with my chocolate-dipped fortune cookies.

I will only be cooking on two days next week. Monday is Halloween. We go all out at our house. It's one of my favorite holidays. Tuesday is my cooking class. On Wednesday, I have a catering. This is a rare mid-week catering. I'm happy to do catering anytime. If you are ever interested, just ask me about a bid. I will be back to normal the week of the 7th. Happy Halloween

Menu for the week of November 3 to November 4

Thursday, November 3

Glazed Chicken Breast with Cranberry Sauce

Garlic Mashed Potatoes

This luscious chicken turns out sweet and juicy after hours of preparation. The glaze is created with orange juice and honey and a handful of other ingredients that perfectly compliments the chicken breasts. Topped with a tart cranberry sauce, the sweet-to-sour ratio is exquisite! My garlic mashed red potatoes are the ideal companion to this succulent chicken dish.

Friday, November 4

Homemade Wonton Soup

Crisp Wontons
Chocolate Dipped Fortune Cookies

The soup itself is created from a very simple base. After making my own Asian chicken stock, using handfuls of fresh vegetables and herbs, I start building the soup. I add cabbage, carrots, green onion, and snow peas for a colorful, gorgeous, delicious soup. Finally, I add the crowning jewel: homemade pork wontons. I combine the pork with fresh garlic, ginger and a handful of flavorful seasonings. Encased in a delicate wrapping, these wontons make the soup outstanding! Served with a side of crispy wontons so you can soak up the last drop.

Menu for the week of October 24 to October 28

Monday, October 24
Shepherd's Pie

Don't think "traditional" Shepherd's Pie when you read about this menu item, my Shepherd's Pie could be served in a gourmet restaurant. I start by slow cooking the roast beef until it is so tender that it practically falls apart on its own. I add chunky, colorful, beautiful carrots, green beans, corn, and onions cooked to perfection. I top the meat and veggies with homemade mashed potatoes. A layer of cheddar and parmesan cheese finish off this incredibly flavorful dish.

Wednesday, October 26
Chicken Noodle Soup
Bread

The base for this chunky soup is a boneless, skinless chicken breast and flavorful chicken broth. Then, I pack the pot with gorgeous vegetables: onions, carrots, celery, basil, peas, and corn. I finish it off with big, thick noodles. The perfect comfort food!

Thursday, October 27
Chicken Cacciatore
Buttered Egg Noodles

I use dark meat as the base for my Cacciatore, slow-roasted to perfection. The combination of onions, mushrooms, tomatoes, and rosemary give the sauce a rich, deep flavor. The sauce is served over a bed of lightly buttered egg noodles with a pinch of parsley and a touch of Asiago cheese.

Friday, October 28
French Dip with Au Jus
Macaroni Salad

Tender beef, melted cheese, and a drenching in flavorful au jus...what's not to love? Unlike most french dips, this sandwich is not filled with deli sliced meat. My sandwich is stuffed with lean beef that has been roasted to perfection-juicy and flavorful. A chilled, elbow macaroni salad makes the perfect companion to this amazing sandwich.

Menu for the week of October 17 to October 21

Monday, October 17

Manicotti with French Bread

Beginning with homemade tomato sauce, this hand-rolled pasta is created from traditional Italian ingredients: basil, parsley, garlic, olive oil, and four cheeses. The perfect blend of these ingredients combine to achieve a rich, classic Italian dish that is both delicate and completely satisfying. Partnered with my subtle, succulent garlic bread, gently broiled to create a crunchy outside and soft interior, this meal is outstanding.

Wednesday, October 19

Loaded Baked Potato Soup

Bread

This salute to the mighty potato is my favorite soup. The name pretty much says it all. Using the potato in four different ways, I add bacon, onion, and garlic to create a thick, creamy soup that lusciously melts in your mouth. Use your bread to wipe your bowl clean so as not to miss a drop!
PS. Let me know your preference...white or wheat bread.

Thursday, October 20

Chicken Marsala

Lightly buttered egg noodles provide a delicate base for this meal. Tender, lightly-breaded chicken cutlets top the noodles. A lovely bacon/mushroom marsala sauce, made from a few simply ingredients, tops off this impeccable, wildly-popular dish.

Friday, October 21

Meatloaf

Garlic Mashed Red Potatoes

Forget all of the "common" stereotypes and preconceived notions you've ever heard about meatloaf. I use fresh, quality ingredients (including two types of meat), combined with a creative baking method to create a delicious meatloaf that is moist rather than dry, delectable rather than tough, and completely infused with flavor. Topped with a sauce that is both sweet and tangy, this meatloaf is a fan favorite! The garlic mashed red potatoes are the perfect side dish to round out this hearty meal.

MENU

Hi Everyone, just letting you know that this is the final week of the summer menu...I will be switching to the fall/winter meals. I'm excited!! Thanks to you all.

Menu for the Week of October 10 to October 13

Monday, October 10

Grilled Chicken Caprese Sandwich

Lemony Fruit Salad

All the things that make caprese salad so outstanding...the mozzarella, tomato, basil, and olive oil. Combined with a grilled chicken breast, this makes an outstanding sandwich.

Wednesday, October 12

Southwestern Salad

Toppings

This salad is so packed with a variety of toppings that no two bites will be the same. Set in a bed of crisp green lettuce, your palette has a choice from the following as toppings: BBQ chicken breast, pepper jack cheese, corn, shredded carrots, sliced olives, green onions, tomatoes, avocado, corn chips, and cilantro. You have the choice of regular ranch dressing or the flavorful chipotle ranch. Use your scrumptious pepper jack quesadillas to scoop up every last bite. I have everything ready to go, all you do is add the grill marks to the quesadillas.

Thursday, October 13

Chicken Enchiladas

Toppings

Rolled flour tortillas brimming with chicken and a tasty, cheesy tomato sauce, these enchiladas are a big hit with everyone in the family. The chicken is infused with two different kinds of chili peppers, onions, garlic, and a fabulous enchilada sauce. Then rolled and smothered with even more sauce and more cheese. Delicious!

FYI

Hi Everyone,
I have next week's menu posted. As you will notice, I am cooking on Monday, Wednesday & Thursday. For the months of October and November, I will not be cooking on Tuesdays. I will actually be teaching a cooking class on all the Tuesdays in Oct & Nov. I am super excited! Also, I just wanted to remind all of you that when I switch over to the fall/winter meals, I will be adding a day of meal preperation....so that means I will be preparing meals 4 days a week instead of 3. Thanks again to all of you for your continued support!

Menu for the Week of October 3 to October 6

Monday, October 3

Chef Salad

Homemade Ranch Dressing and Croutons

Yummy Crusty Hard Rolls

This is chef salad to the max! If you can think of a topping, you'll find it on this salad. The list of ingredients is seemingly endless: moist chicken breast, crunchy bacon, sliced ham, two kinds of cheese, hard-boiled eggs, shredded carrots, shredded cabbage, crisp cucumber, and sweet grape tomatoes. I top it off with my homemade ranch dressing. If you're lucky, you'll get some of my famous, homemade croutons to make this salad perfection. That is, unless my husband sneaks all of them first.

Wednesday, October 5

Asian Pork Kebabs

Grilled Vegetables

White Rice

They always say that you eat with your eyes first, and this meal is one of my most colorful, appealing dishes. Beautiful skewers of bright green zucchini, golden squash, green peppers, and radiant red onions are grilled to crisp perfection. I also create skewers of tender pork and marinade them in a heavenly mix of Asian flavors: soy sauce, sesame, honey, ginger, and garlic. Don't put those grills away yet, this is the perfect Autumn meal.

Thursday, October 6

Parmesan Chicken Sandwich

Green Salad with Ranch

My traditional Chicken Parmesan has been one of my most popular Winter menu items. So, out of necessity, I decided to turn it into a sandwich. You'll find the same tender cutlets of chicken, breaded in my homemade bread crumbs, and baked to crisp, moist perfection. I top it with mozzarella cheese that melts its way around the chicken. Finally, I add my homemade marinara sauce and place it on a soft bun. I serve this decadent sandwich with a light, crisp green salad with my homemade ranch dressing.

FALL/WINTER

Hi Everyone,
Just letting you all know that we are approaching the end of the summer menu and meals. Probably within the next couple of weeks. I am super excited about the fall/winter menu. The trusted standbys will be back along with some new and fun and super yummy recipes. Thanks again everyone!!

Monday, September 26

Enchilada Lasagna

Toppings

I love getting creative in my cooking. For this dish, I get to reach into some of my favorite meals, use a variety of my favorite processes, cross over two continents to combine two cultures, and create a delicious, fun dish. I start by flavoring my meat as if I'm making my Shredded Pork Burritos, using the same technique I use for my Barbacoa Sweet Pork. The result being perfectly seasoned, tender, scrumptious pork. Then, I make the same enchilada sauce that I use in my Chicken Enchiladas. I take these traditionally "Mexican" ingredients and head on over to Italy where I layer and bake them like a traditional lasagna. So much fun!

Tuesday, September 27

Citrus Marinated Grilled Chicken Breast

Salad Greens with an Orange Vinaigrette

Hard Roll

Picture in your mind a child that refuses to eat anything you put in front of them. You'll probably have to think of the neighbor's child because I'm sure that none of you encounter this at your house. Just indulge me. Then, picture putting a meal in front of you that they not only eat - down to the last bite - but actually ask for more. They may even like it so much that they actually pick bites off other people's plates. This is that meal! I create a simple but tangy marinade for the chicken breasts using a ton of citrus: lemon, lime, orange, and a touch of honey. When you grill it up, it turns out juicy and so full of flavor. I pair this chicken with a simple salad with an orange vinaigrette and a hard roll. Fabulous!

Wednesday, September 28

Meatball Subs

Potato Salad

These sandwiches are stuffed with immense, juicy, flavorful meatballs and savory mozzarella cheese. I like to serve these sandwiches warm so the cheese melts and envelops each meatball. Then, I douse the meat and cheese in my fresh and fabulous, homemade marinara sauce. The flavors fuse beautifully to provide the perfect combination of flavors in every bite. Served with a side of my homemade potato salad, this meal is the perfect introduction to Summer!

Menu for the Week of September 19 to September 21

Monday, September 19

Chicken Cordon Bleu Salad

Rolls

So much fun to get my creative juices flowing again! This time, I decided to deconstruct a fan favorite: Chicken Cordon Bleu. I start with a bed of bright, crisp lettuce as my canvas. Then, I pound the chicken and the ham until they are thin and tender. I place the ham on the chicken and roll them up and sear them to get a nice, crisp outer layer. Finally, I slice them into perfect little pinwheels. The breading of the traditional cordon bleu can be found in the crunchy croutons. I sprinkle the salad with shredded swiss cheese, and top it off with a sweet and light honey-mustard dressing. Fun to create; fun to eat!

Tuesday, September 20

Pepper Jack Cheese Burger

Mexican Egg Rolls with Creamy Avocado Ranch

This cheeseburger will breathe new life into a ho-hum beef patty. While the heat definitely isn't overwhelming, the pepper jack cheese adds just the right amount of "kick" to this thick, juicy, fabulous burger. The egg rolls are like the ones you get at Chili's. Crisp and crunchy on the outside, these egg rolls are stuffed with corn, beans, chicken, cheese, and herbs and spices. The creamy avocado ranch dip provides the "cool" for the "heat" of the egg roll. These little beauties have so much flavor packed into every bite!

Because the egg rolls have been so popular, you have a few ordering options with this meal. You can get the traditional order which consists of 4 burgers and 4 egg rolls. Or, you can bypass the burger altogether and order 12 egg rolls. Just let me know when you place your order.

Wednesday, September 21

BLTA Sandwich

Cole Slaw

How can I possibly offer a Summer Menu without including a BLT??? Or course, I like to add my own little twist to this American classic. My sandwich is layered with crunchy bacon, scrumptious tomatoes, sliced avocado, and crisp shredded lettuce. Served on a soft, fresh bun, this sandwich is satisfying and filling. I serve my homemade coleslaw on the side. The sweet tang of the slaw compliments the sandwich perfectly to create a refreshingly delicious meal!

Menu for the Week of September 12 to September 15

Monday, September 12th

Chinese Chicken Salad

Hard Roll

Tuesday, September 13th

Baby Mac Burger

Macaroni Salad

Grill day turns a little fun with these little burgers. A pint size classic burger with a wonderful sauce. Add the macaroni salad and it's good eats.

Wednesday, September 14th

California Bagel

Potato Salad

A west coast favorite. This sandwich has it all: roast turkey, bacon, avocado, and an outstanding mayonnaise. All served on a sesame seed bagel to set it apart.

Thursday, September 15

The Best BBQ Chicken Ever

Coleslaw

That's a big statement, but you have to try this! One bite and you won't want BBQ chicken any other way. The best part is that this recipe has me doing all the work for you. The chicken is cooked in the oven first, takes a generous dip in the sauce, and then you grill it for less than five minutes at home-just enough to put on the grill marks. I partner this succulent chicken with my homemade coleslaw. Tangy and crispy, the coleslaw is the ideal side dish for the sizzling chicken. Set up the picnic table, mix up some lemonade, and enjoy this perfect Summer meal.

FYI

Hi Everyone,
Just wanted to bring to your attention that next week the meals will be on Wednesday andThursday instead of the usual M-T-W. With the Labor day holiday, I needed to switch it up a bit as I will be out of town for the holiday weekend. Also, I will be unable to cook on Friday. I had originally posted the menu for the week to include Friday, but I have a prior obligation. I'm actually going to the Scrapbook fair. My second favorite thing right behind cooking is scrapbooking. The following week will be back to the normal days.

Menu for the Week of September 7th and 8th

Wednesday, September 7

Shredded Barbacoa Sweet Pork Salad

Avocado Ranch Dressing

This salad is deep, layered, satisfying, and incredibly flavorful. In a flour tortilla bowl, I start with a flavorful cilantro lime rice as the the first layer, add soft black beans in a light tomato sauce, top the beans with cheese, and finally pour on handfuls of tender, sweet, Barbacoa pork. I top the entire creation with crispy lettuce and a creamy avocado ranch dressing. Several people have told me that this is even better than Cafe Rio's. Maybe it's just because the price is right and you get a lot more.

Menu for the Week of August 29 to August 31

Monday, August 29

BLT Salad

I absolutely love the idea of changing a favorite sandwich into a favorite salad. This salad contains all of the traditional BLT "sandwich" ingredients. You'll find plenty of bacon, lettuce, and tomato in every bite. And you can bet that I didn't forget the bread, except you'll find it in JUMBO crouton form. Finish it all off with a wonderful, creamy basil dressing.

Tuesday, August 30

Honey-Lime Chicken Fajitas

Grilled Guacamole

Spicy Lime Corn Dressing

Fajitas are always sizzling, satisfying, and pretty-dang-fun-to-eat. These fajitas are no exception. The powerful marinade of lime juice and honey gives the chicken tons of flavor. I'll do everything but grill the chicken. Then, the fun begins! Start with soft flour tortillas, add some spicy lime corn dressing, perfectly grilled chicken, monterrey jack cheese, and top it off with a delicious grilled guacamole.

Wednesday, August 31

Buffalo Chicken "French Dip" Sandwiches

Cool Cucumber Salad

It's always fun to get my "creative juices" flowing, and this creation was simply a blast to design. I started by deconstructing classic Buffalo wings and the traditional "French Dip." The sandwich starts with a delightful chicken salad topped with bright, crisp shredded lettuce, placed on a soft, tender bun. Next, I bring in the "French Dip" element and provide a Hot Wing Dipping Sauce. So, the "hot" is all in the dip. As a side, you'll find a cool, crisp cucumber salad to balance out all the spice. An outstanding combination, this sandwich is just so much fun to eat.

I know that hot wing sauce isn't everyone's cup of tea, so I also provide a substitute in an extremely flavorful, homemade, balsamic-based barbecue sauce.