Side Dishes to Drool Over

I've been making some new-to-me side dishes to see what trips my palate trigger. Different types of starches are easy to mix with poultry, beef, fish, and sauteed veggies- like quinoa, couscous, risotto, orzo, pierogies, and polenta; and let the fun begin. I like adding some cheese and seasonings for creaminess and flavor. Those side dishes have become tastier than the main dish. Try 'em all, branch out, take risks! Life is short!

Not quite the Grilling Season

I'm so ready for grilling, but, the weather is not always cooperating when I'm actually ready to cook. So, until then, I've been making some meals that seem summery to me. I bought thinly sliced skirt steak that I cooked up on the stove with seasonings. Next, shred some Havarti cheese (oh so yummy, it melts right through the beef!!), some sauteed onions and pepper- all on a hoagie roll. Perfect Philly beefsteak to curl my toes. Earlier this week, on a chilly, windy night, I decided to make kabobs--out came the chicken, shrimp, onions, peppers, mushrooms and sweet/sour glaze...all mouth watering sensations for my hungry tummy. I baked it in the oven, giving it a few turns and WOW! Surprise, Surprise! Even without the smokey smell, it was fabulous and low in fat! Until that warm weather hits for good, I keep trying to fake out my not-to-patient palate with some warm weather, whip-together meals.

Missing, but not out of action

Yes, I've been missing in action for 3 months. It started with major computer issues that escalated to printer problems and ended with all new products which took a while to get into place. Now, I'm finally back online.
One thing that has always been a part of my cooking is the semi-homemade aspect. When you work several jobs, time is critical. Buying ready made sauces or dressings has worked for me. I've found making pierogies and mixing them with sauteed onions, peppers, mushrooms, pancetta and a dressing of choice (mine was garlic caesar) is the easiest dinner. Bear with me, I've been keeping track of some fun recipes coming your way!

A new year begins...

I've been taking it easy for a few weeks. Now, the orders begin to roll in. One of the great things about catering is the ability to make people happy with one bite. I'm making two lasagnas for a birthday party- a beef and cheese lasagna for the kids and spinach and cheese for the adults. The party is being held in a barn with all kinds of farm games and such. They wanted minimal, but filling food. Lasagna is perfect for that. The cake will be made in a bakery. The client didn't even want appetizers or sides. I had to beg for salad or bread. She went with bread. There you have it...bing, bang, bun-- and we're done.

New Year, New Recipes!

That's right! I've been using the last couple of weeks to work up some new recipes to tickle my taste buds. One is a chicken sandwich with less carbs-- Bake a seasoned chicken breast, set on a 4-inch round piece of bread, texas toast, or english muffin, using a little mustard or ranch if preferred, and topped with a warm salsa and melted cheese. Two is a delicious veggie salad with asparagus, onion, tomato, bacon, and a drizzle of raspberry vinaigrette. Thirdly, I pulled out my new crepe maker, whipped up a bunch of crepes, layered them with homemade pudding and poured chocolate sauce over the top. A little whipping cream and I'm full!

A Little Taste of Heaven!

If you read my blogs often, you'll notice many of my menus include something "mini". As I continue to plan menus and adjust recipes, I've found most of my events are casual- not the formal sit-down type. So, hosts/hostesses like finger foods and small portions. These work for young children, teens, women's groups, corporate meetings, seniors clubs and everyone in between. I've gotten quite the list of "mini's". It includes cheesecakes, quiches, breads, muffins, tortes, pies, potatoes, cookies, meatloafs...and the list goes on. I find that a cheesecake, a quiche, and a loaf of bread look lonely on a table. But, plate out numerous platters of mini delights and it not only feeds more people, they tend to eat less! Aaahhh, less IS more!

Tis the Season!

Just like anyone else, this is the craziest time for working, shopping, wrapping, and partying. But, for a caterer, this can be the best time financially, and the worst time for personal organization. I have the hardest time getting my own Christmas festivities to occur without staying up until midnight. My busiest orders weren't for events...but for truffles!! I was shocked. What does a good caterer do...roll with the punches (or truffles as it was). I was dipping truffles by the hundreds. I'm actually looking forward to working on actual food recipes and leaving the truffles alone for a few weeks. Some day, I hope to have the time to enjoy shopping, wrapping and baking for family and friends- all while getting to bed by 10:00pm (A girl's face needs 8 hours of sleep to look good)! Some day...