UPDATE

Hi All,
I forgot to mention that this coming week wraps up the fall-winter menu. Starting on June 6, the menu will be changing over to the summer meals. I'm looking forward to it. Thanks again everyone.

Menu for the Week of May 30 to June 2

Monday, May 30

I will be spending the day with family and will not be cooking today. I hope everyone has a safe and fun Memorial Day!

Tuesday, May 31

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!

Wednesday, June 1

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!

Thursday, June 2

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.

SUMMERTIME

Hi everyone, just a quick note letting you know that I will soon be switching to the summer menu. I have made some changes and kept some things the same. I'm excited and I hope you are too. Just another quick mention of my wonderful neighbor and talented photographer Emily. She has made these fun changes to my blog and I really appreciate her.

Menu for the week of May 23 to May 26

Monday, May 23

Teriyaki Steak

White Rice

Fortune Cookies

This steak is tenderly cooked and thinly sliced. The teriyaki sauce is homemade using traditional, flavorful Asian ingredients: soy sauce, vinegar, fresh ginger, and a touch of red pepper flakes. I finish it off with green onions and sesame seeds to produce a dish that is both appetizing and visually appealing. The steak is superb over simple white rice. At the end of your meal, enjoy some fun fortune cookies!

Tuesday, May 24

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, May 25

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. These pies are heaven baked in a pan.

The Chicken pot pie will be in the individual pans again. You will be getting 6 of the individual pies. 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.

Thursday, May 26

Baked Ziti with Mild Italian Sausage

Garlic Bread

Baked Ziti is a classic Italian American comfort food of pasta baked with sausage, marinara sauce, and all kinds of gooey, yummy cheeses. The marinara sauce is homemade (of course), and the sausage is mild yet provides enough kick of savory seasoning. Scrumptious!

Menu for the Week of May 16 to May 19

Monday, May 16

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, May 17

I will not to be cooking tonight. I am excited to be catering a lunch, and there are simply not enough hours in the day to do both. However, if you ever have any catering questions, just send me an email.

Wednesday, May 18

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.

Thursday, May 19

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.

Menu for the week of May 9 to May 12

Monday, May 9

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, May 10

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, May 11

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, May 12

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.