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.