December 12, 2012

I just wanted to wish everyone a Merry Christmas.  I have been super busy with Christmas.  The season seems frantic this year.  I am taking the rest of the year of to spend with my family.  We are also going on vacation.  I hope you all have a wonderful Christmas.  Be safe.  Meagan

Menu for the week of December 2 to December 8

Wednesday, December 5

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 25 to December 1

I hope you had a wonderful Thanksgiving.  We enjoyed a great dinner and hit the black Friday sales.  I will not be cooking this week.  I need to get all the Christmas decorations up.  Have a great week, Meagan.

Thaksgiving

I'm so sorry this is up so late.  I forgot to hit the publish button.  I hit the preview instead. 

I am not cooking this week.  I am having Thanksgiving at my house this year.  I hope that you have a wonderful week.  Meagan

Menu fro the week of November 11 to November 17

Tuesday, November 13 
Chicken Marsala

French Bread

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, November 15

Beef Chili topped with cheese
Homemade Scones with Honey Butter

If you're looking for a reason to enjoy the seemingly endless Utah winter, complete with frigid temperatures and the occasional inversion, this meal is your answer. This hearty chili will warm your bones while warming your soul. The perfect compliment to this meaty, flavorful chili are homemade scones. You can use your scone to scoop up the last few bites of chili and wipe the bowl clean, or put a dollop of honey butter and let it melt down your fingers while enjoying your scone as dessert.

Menu for the week of November 4 to November 10

Tuesday, November 6
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!

Thursday, November 8
Lasagna Soup
Bread

Menu for the week of October 28 To November 3

Tuesday, October 30
French Dip with Au Jus
Cole Slaw

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.

Thursday, November 1

Homemade Wonton Soup 

CrispWontons

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 21 to October 27

Sorry this is so late getting it posted.  I won't be cooking this week.  We are leaving town.  Have a great week.  Meagan

Menu for the week of October 14 to October 20

Tuesday, October 16
Spaghetti Marinara and Meatballs

Garlic Bread

This traditional Italian meal is made with my homemade marinara sauce and topped with large, juicy meatballs. Using a variety of tomatoes and herbs, the sauce simmers slowly to create a light, sweet sauce that compliments the meat perfectly. This dish is served over noodles with a side of my subtle, succulent garlic bread, gently broiled to create a crunchy outside and soft interior. Add a green salad to complete the meal.

Thursday, October 18
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!

Menu for the week of October 7 to October 13

I'm sorry it took me so long to get this up. I couldn't decide what to do about this coming week.  I have a million appointments.  I don't know how they got all piled up in one week.  I won't be cooking this week.  I will get next weeks menu up by Tuesday.  Thank you for being so wonderful.  Have a great week.  Meagan

Menu for the week of September 30 to October 6

Sorry, I forgot to post this.  The Scrapbook USA  Expo was this week.  I got wrapped up.  I will not be cooking this week. Have a great week.

Menu for the week of September 23 to September 29

Last week of the summer menu.  I'm loving the cooler days.  I can't wait until the fall menu starts.  Have a great week. 
Meagan

Tuesday, September 25

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.

Thursday, September 27

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.

Menu for the week of September 16 to September 22

Tuesday, September 18

Cobb/Club Sandwich

Grape Salad

This creative sandwich is a combination of a club sandwich and a cobb salad and has quickly become a favorite among all ages. I start with a bollio roll and add a shmear of a super yummy (yet perfectly subtle) bleu cheese-infused mayo as the sauce. I top it with chicken, tomato, hard-boiled egg, avocado, bacon, and lettuce. Take one bite and you will be completely hooked. I pair this sandwich with a bright, sweet, tangy grape salad. The combination of flavors in this meal is sure to make for a table full of extremely happy eaters.

Thursday, September 20

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!

For the week of September 3 to September 15

Hello,
I know this is really late.  I am not going to cook this week.  I need to do some canning.  If I don't make jam soon, my family is going to kill me.  I hate canning but it has to be done.  Thank you for being so wonderful.  Have a great week, Meagan.

Menu for the week of September 2 to September 8

Tuesday, September 4

Southwestern Salad

Grilled Quesadillas

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, September 6

California Bagel

Cole Slaw

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.

Menu for the week of August 26 to August 31

Tuesday, August 28

Chinese Chicken Salad

Hard Roll

Wednesday, August 29

Pimiento Cheese and Bacon Burger

Baked Beans

This gourmet burger is not only a feast for your taste buds, but for your eyes as well. You will not be eating a fast food burger, but a work of art. The thick, juicy burger is topped with crispy bacon, crunchy lettuce, and a rich, creamy, flavorful pimiento cheese sauce. Add a good-sized dollop of the cheese sauce as soon as the burgers come off the grill and let the cheesy goodness melt into the perfect burger. My down-home baked beans just add to the perfection.

Menu for the week of August 20 to August 26

Hi Everyone,
After much trial and error, I have finally figured out my schedule.  Thank you so much for working with me.  I will be cooking every Tuesday and Thursday for the rest of the summer.  If I have conflicts I will move one of the days to Wednesday.  I will try to have the next week's blog posted by the Thursday prior to that week.  Thank you so much for all your patience.  Meagan
  

Tuesday, August 21

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.

Thursday, August 23

That Good Salad

Homemade Rolls

My nephew penned the name for this salad. He always asks me to make it, and it is just because it is really, really good. The goodness begins on a bed of baby spinach and continues with fresh mushrooms, thinly sliced red onions, swiss cheese, crunchy bacon, and honey roasted peanuts. The goodness is finished off with a light, sweet poppy seed vinaigrette. My light and fluffy homemade rolls compliment this salad beautifully

Menu for the week of August 12 to August 18

Monday, August 13 

Cobb/Club Sandwich

Grape Salad

This creative sandwich is a combination of a club sandwich and a cobb salad and has quickly become a favorite among all ages. I start with a bollio roll and add a shmear of a super yummy (yet perfectly subtle) bleu cheese-infused mayo as the sauce. I top it with chicken, tomato, hard-boiled egg, avocado, bacon, and lettuce. Take one bite and you will be completely hooked. I pair this sandwich with a bright, sweet, tangy grape salad. The combination of flavors in this meal is sure to make for a table full of extremely happy eaters.

 

Wednesday, August 15

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!

Menu for the week of August 5 to August 11

Hello,
I'm sorry it has taken so long to get the blog up.  Eric just got home today.  He has the next two weeks off.  We have a super busy week, so I won't be cooking.  Thank you for being so wonderful and willing to work with me.  Have a great week.  Meagan

Menu for the week of July 29 to August 4

Wednesday, August 1

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.

 

Thursday, August 2

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.

 

Menu for the week of July 22 to July 28

Thursday, July 26

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.

Week of July 16

Hi Everyone,  I will be unable to cook this week.  I will actually be at girl's camp.  (Yay!..ok, not really).  Anyway, I will start back up the following week.  Thanks!

Menu for the week of July 8 to July 14

Tuesday, July 10
Chicken Caesar Salad with Creamy Caesar Dressing
Hard Roll

I start with crisp Romaine lettuce as a base to turn this classic salad into a light, tangy, perfect Summer meal. I top the beautiful green lettuce with chicken, parmesan cheese, and a creamy homemade dressing. Finally, to add the perfect crunch, I top it all off with my flavorful homemade croutons. That is, if I can keep my husband from "sneaking" to many of them. Enjoy! 

Wednesday, July 11
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.

Week of July 1 to July 8

Just wanted to wish everyone a Happy 4th of July.  We will be out of town for most of the week.  I will not be cooking.  I hope everyone has a great 4th.  Meagan

Menu for the week of June 24 to June 30

Tuesday, June 26

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.

Menu for the week of June 18 to June 22

Wednesday, June 20

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 June 10 to June 17

Hey everyone,

Hope that you have had a great start to the summer.  I will send everyone their updated accounts later this week.  As you can see, I will only be cooking on Wednesday this week.  The summer meals are so labor intensive.  It is usually a 8 to 10 hour day for both my husband and me.  I can't do it by myself.  Eric has started a wonderful new job.  Here is the downside, he is out of town for most of the week.  He will only be home for a few days at a time.  I am in charge of all the helpful things he does when he is here, including carpooling kids. :)  So, the plan for now is to cook on the days when he is home.  I will not be cooking on traveling days.  He is almost always home on Tuesday or Wednesday.  Luckily, Tuesday and Wednesday are always my busiest days.  Some weeks he might be home more and I will schedule Meagan's Meals accordingly.  Thank you for all your support and understanding.  Meagan

Wednesday, June 13

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.

Next week and the month of May.

Hi Everyone,

I am going to be taking the Month of May off completely.  I don't necessarily want to, but I need to.  With Meagan's Meals as busy as it is, I have let a lot of other things move to the back burner.  I really need to take some time and get several things completed.  My kids have been begging me, and its time.  I figured this was the ideal time and then I can transition into the summer meals.  I appreciate all of you and your continued support.  Thanks again.  If you do have any special requests or anything during May, just let me know and I can more than likely accommodate you. 

Menu for the week of April 23 to April 26

I won't be cooking this Tuesday. I have another commitment. Thanks, Meagan

Monday, April 23
Creamy Vegetable Soup with Ham
Bread

Wednesday, April 25
Baked Ziti with Mild Italian Sausage
Garlic Bread

Thursday, April 26
Teriyaki Steak
White Rice
Fortune Cookies

Menu for the week of April 16 to April 19

Monday, April 16
Beef Chili topped with cheese
Homemade Scones with Honey Butter

If you're looking for a reason to enjoy the seemingly endless Utah winter, complete with frigid temperatures and the occasional inversion, this meal is your answer. This hearty chili will warm your bones while warming your soul. The perfect compliment to this meaty, flavorful chili are homemade scones. You can use your scone to scoop up the last few bites of chili and wipe the bowl clean, or put a dollop of honey butter and let it melt down your fingers while enjoying your scone as dessert.

Tuesday, April 17
Homemade Tortellini Soup
Bread

Wednesday, April 18
Parmesan Chicken Sandwich
Cole Slaw

This whimsical dish combines two of my most celebrated items. I've taken my deliciously moist Chicken Parmesan and turned it into a fun and easy-to-eat sandwich. Using the same process as my wildly popular Chicken Parmesan dish, everything is homemade and fresh. I start with 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. I place a cutlet on a fresh bun, and top with my fresh marinara and cheese. Coupled with my beloved coleslaw, this warm sandwich and fresh, crisp salad make a delicious and satisfying meal that everyone in the family will love!

Thursday, April 19
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.

Menu for the week of April 10 to April 12

Sorry this took so long to put up this week. I won't be cooking on Monday, because it is Spring Break. My kids are home. Thanks for being so patient, Meagan
Tuesday, April 10

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, April 11

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, and sour cream, for a tasty and beautiful meal.

Thursday, April 12
Mexican Egg Rolls with Creamy Avocado Ranch

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 and everyone keeps asking for them, I am adding them to the winter menu. Each full order will get 12 egg rolls. Please let me if you would like regular ranch instead of the avocado.

Menu for the week of April 2 to April 5

Monday, April 2

Spaghetti Marinara and Meatballs

Garlic Bread

This traditional Italian meal is made with my homemade marinara sauce and topped with large, juicy meatballs. Using a variety of tomatoes and herbs, the sauce simmers slowly to create a light, sweet sauce that compliments the meat perfectly. This dish is served over noodles with a side of my subtle, succulent garlic bread, gently broiled to create a crunchy outside and soft interior. Add a green salad to complete the meal.

Tuesday, April 3

Homemade Wonton Soup

Crisp Wontons
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.

Wednesday, April 4
I will not be cooking this day as I have to be out of town unexpectedly. Thanks.

Thursday, April 5

Pulled Pork Sandwiches

Coleslaw

The pork is seasoned with smokey spices and sauces and cooked at a low heat all day to create a tender, tasty meat filling that falls apart at the touch. My coleslaw is a fan favorite! The sauce is made early in the day to allow the flavors to really mesh, but I combine the cabbage and sauce at the last minute. As a result, the coleslaw emerges crisp and flavorful without being soggy. Delicious!

Menu for the week of March 26 to March 29

Monday, March 26
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!

Tuesday, March 27

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.

Wednesday, March 28

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.

Thursday, March 29

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.

Menu for the week of March19 to March 22

You will notice that I have the corned beef on this week's menu. I know that St. Patty's was on Saturday, but I still wanted to do it. I already have the meat purchased, so there will be no danger of not being able to get the meat. Thanks everyone!


Monday, March 19

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.

Tuesday, March 20
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.

Wednesday, March 21

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.

Thursday, March 22

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.

Menu for the week of March 12 to March 15

Monday, March 12
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.

Tuesday, March 13
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!

Wednesday, March 14
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.

Thursday, March 15
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.