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.