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