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.