CHICKEN Cajun Chicken Pot Pie Spinach Citrus Salad
Roasted Chicken in a Tomato Basil Feta Sauce over Linguine Italian Style Green Beans & Tomatoes
Creole Chicken Pasta in Creamy Sauce with Sun Dried Tomatoes Roasted Garlic Broccoli
Oven Roasted Herb Chicken Root Vegetables
Indian Chicken Curry over Basmati Rice Turmeric Cabbage
Chicken Marsala over Bowtie Pasta Bacon Parmesan Roasted Brussel Sprouts
White Sauce Chicken Enchiladas over Cilantro Lime Rice Mexican Zucchini
Garlic Oregano Chicken Vegetable Couscous
Roman Style Chicken with Olives Roasted Potatoes
Apricot Pecan Crusted Chicken Asian Slaw
Broccoli Chicken Braid Caprese Pasta Salad
Honey Mustard Australian Chicken Twice Baked Potato
Thai Red Curry with Chicken and Jasmine Rice Marinated Cucumber Salad
Oven Roasted Turkey Breast in Creamy Sauce Candied Carrots
Pizza Squares (assorted toppings of your choice) Hot Italian Veggies
Hand Pies (Chicken, Beef or Veggie) Roasted Potato Green Bean Salad Southwest Slow Cooked Chicken w/Black Eyed Peas Chips and Bottled Salsa
Chicken Shwarma Tomatoes, Cucumbers, White Sauce & Feta
OTHER SIDES Apple Gouda Salad with Honey Mustard Dressing Strawberry Romaine Salad Refried Beans Baked Beans Caesar Salad Sweet Moist Cornbread Twice Baked SWEET Potato Garlic Potato Salad Feta Basmati Rice Herb Roasted Beets Corn and Red Pepper Salad Tomato & Avocado Salad Vegetable Asian Stir Fry Quinoa Salad Corn Souffle Cranberry Relish Traditional Bread Stuffing Cornbread Stuffing Mashed Cauliflower Cauliflower "Rice" Greek Tortellini Sweet "Restaurant" Cole Slaw Asian Cabbage Slaw Vegetable Soup Pearl Couscous with Herbs 4 Smoothie Packs 8 Muffins Garlic Sautéed Spinach Creamed Spinach Vegetable Couscous Risotto with Mushrooms
All the above entrees and sides can be mixed and matched. Menu items are subject to change based on seasonality and availability and may be altered last minute.
As a substitute for any of the main entrees, I can also have marinated meats and vegetables freezer ready so that you may grill them yourself. All marinades are made fresh.
VEGETARIAN Indian Coconut Vegetable Curry Vegetable Biryani Rice Dish
Chickpea Dal over Basmati Rice Cucumber and Mint Yogurt Sauce Raita
Eggplant & Chickpea Curry Basmati Rice
Spinach Feta Pie Greek Salad French Toast Casserole Hash Brown Potatoes
Vegetable Quiche Fresh Salad
Cheesy Rice Casserole with Broccoli & Mushrooms Choice of Bread Vegetable Lasagna Sweet Corn PORK Honey Glazed Ham Broccoli Casserole
Roasted Pork Tenderloin Coconut Rice
Sausage, Peppers & Onions Crusty Bread
Stromboli filled with Salami, Pepperoni, Ham and Provolone Italian Butter Vegetables
Ham and potato casserole Toasted Garlic Green Beans
Jambalaya with Sausage and Chicken Bacon Green Beans
Ham and Swiss Puff Pastry Packets Roasted Cauliflower
Baked Western Omelet Fruit Salad
Baked Falafel Chopped Salad with Lime Vinaigrette
BEEF Hawaiian Loco Moco Jasmine Rice
Korean Marinated Beef Vegetable Fried Rice
Mini Cheddar Meatloaf with Brown Sugar Glaze Smashed Red Potatoes
Beef Enchilada in Red Sauce Spanish Rice & Black Beans
English Shepherd’s Pie Fresh Green Salad with Cucumber, Tomato, Bell Pepper, Red Onion, Homemade salad dressing of Ranch, Italian or Creamy Garlic
Stuffed Manicotti with Herbed Cheese and Beef Garlic Butter Vegetables
Mozzarella Stuffed Meatballs Homemade Tomato Sauce and Pasta
Traditional Chili with Beef and Beans Cornbread
Savory Pot Roast Root Vegetables Stuffed Bell Peppers Feta Basmati Rice FISH Baked Dijon & Pecan Crusted Salmon Roasted Potato Green Bean Salad
Cod Cakes with Pepper Relish Jasmine Rice
Shrimp in Spiced Sauce over Basmati Rice Cucumber and Mint Yogurt Sauce Raita
Mahi Mahi with Macadamia Nuts Butter peas
Parmesan Crusted Salmon Pesto Pearl Couscous
Linguine with Shrimp in a Tomato Basil Feta Sauce Italian Style Green Beans in Toasted Garlic
All baked goods are prepared in the client's home using fresh ingredients and no preservatives. Extra Main Course: $44 Extra Side Dish: $20 Seasonal Fruit Salads: $35.00 for 4 servings, $20.00 for 2 servings Prepped Raw Veggies: (combination of seasonal vegetables which may include bell peppers, celery, carrots, sugar snap peas, snow peas, broccoli, and cauliflower) $35.00 for 4 servings, $25.00 for 2 servings
All other additional services, pricing is as follows: Egg Muffins: (mini crustless quiches) $25.00 per dozen Breakfast Burritos: $30.00 per dozen (Egg or Tofu Scramble) Homemade Granola Bars: $15.00 per 13x9 pan Muffins: $15.00 per dozen Frozen Smoothie Packs (Just add liquid and sweeteners, then blend): $4 each pack Cinnamon Rolls with Cream Cheese Icing: $20 for 5 in an 8 inch Round pan Homemade Granola: $5 per 12 oz. bag. Quick Breads (Pumpkin, Banana, Zucchini, Chocolate, Walnut): $10
Desserts Brownies or Cookie Bars $15.00 per 8x8 pan Cookies: $30.00 (3 dozen) Pies: $15.00 Single Layer Cakes: $20.00 13x9, frosted Two Layer Cakes: $25.00, frosted Cheesecakes: $25.00
Interactive Cooking Classes
What to Expect: This is an ideal way to have friends gather for a time of fun and food! This is not a formal cooking class, but more of a way to learn some ideas and simple techniques for a specific meal or theme. Invite up to 8 people to join you and put together your meal for the evening.
What will it cost? That will depend on the number of people. The chef fee is $250 plus the cost of groceries. Starting price could be around $375, plus tax, for 6 people, depending on the items we serve that evening. Williams-Sonoma offers classes for about $45-$60 per person.
What do I get for that price? I will come up with a menu, do all your grocery shopping and arrive at your home to prepare all the individual components of your meal and clean up all my pots and pans, leaving your kitchen ready to throw your party. During the party, I will demonstrate different techniques and tips in making the meal. Together with your guests we will assemble and plate the final parts of the meal. After the meal is served, I will gather my things and let you enjoy the rest of the night with your friends.
What you do: Invite friends! Make sure they each have a good knife and cutting board. Select and purchase any beverages you wish to serve for the evening. I will use all of your serving ware so be sure you have serving platters as well as plates, cups, napkins, flatware, water glasses and utensils for all your guests. It’s your party, so feel free to decorate and set up any way you like! After I leave, you can take your time to relax with your guests and load up the dishwasher for the night.
Any questions? Just send me an e-mail at email@example.com or give me a call at (865)306-6554.
Theme Party Menus for Cooking Classes
A Night in Paris Classic Crepes with various fillings Chicken and Spinach in a Béchamel Sauce Chocolate Mousse
Company’s Coming Hot Spinach Feta Dip with Italian Bread Rounds Shrimp in Feta Tomato Sauce Fettuccini Chocolate Fondue
Make your Own Pizza Traditional, BBQ Chicken, Thai Chicken, Bacon Ranch Pizza dough from scratch Pizza sauce Sautéed Vegetables Dessert Pizza
Ole Fiesta Chicken Fajitas Spanish Rice Spicy Refried Beans Mexican Cornbread Mexican Hot Chocolate
Dessert Party Chocolate Walnut Derby Pie Almond Bars Candied Pecans Hot Fudge Sauce Peach Cobbler or Chocolate Truffle Pie
One Night in Bangkok Thai Meatballs in Peanut Sauce Fried Rice Red Chicken Curry Candied Ginger and Toasted Coconut Ice Cream
A Night in Honduras Mexican Enchiladas Cabbage Slaw Shortcut Tres Leches Cake
I Want to be a Nacho Man Learn to make and assemble everything for a Nacho Bar Homemade Guacamole Homemade Pico De Gallo Dessert: Cinnamon Tortilla Chips with Fruit Salsa
Indian Spice Party Tandoori Chicken Vegetable Basmati Pilaf Cool Cucumber Yogurt Sauce (Raita) Cauliflower Curry Dessert: Milky Cheesecake (Raas Malai)
A Special Night Strawberry Spinach Salad with Poppyseed Dressing Honey Mustard Chicken Long Grain Rice Garlic Green Beans Peanut Butter Pie
Assemble Bowls: Rice, beans, vegetables and then top with any or all of the toppings
1 T olive oil
½ medium onion, diced
2 garlic cloves, chopped divided
1 cup brown rice, uncooked
2 cups vegetable broth
½ cup salsa
Sauté onion and garlic in olive oil until translucent and slightly browned, about 5 minutes. Add uncooked rice, salsa, and vegetable stock and cook rice covered on low for about 45 minutes, or until done.
1 (1-lb.) pkg. Beef Smoked Sausage or Andouille Sausage, cut into 1/4-inch slices 1 medium onion, chopped 1 bell pepper, diced 3 cloves garlic, minced 2 cups chicken broth 1 (14.5-oz.) can tomatoes, diced, drained 1 cup converted rice 1 tbsp. Cajun or Creole seasoning
Directions Place cut sausage in a hot pan and brown. Add vegetables and sauté for 5 minutes Add all other ingredients, mix well and bring to a boil. Lower heat, cover and simmer for 25 minutes until rice is cooked. Remove from heat and allow to sit for 5 minutes before fluffing with fork.
Sweet Quesadilla 2 Flour Tortillas 1 Banana, sliced ¼ C Chocolate Chips or 2 T Nutella Honey Warm one side of a tortilla in a frying pan. Flip, then layer chocolate chips or Nutella, 1/2 the sliced bananas, then more chocolate and a drizzle of honey. Fold over and flip again until desired brownness. Repeat with second tortilla and fillings. Savory Chicken Quesadilla 1 Cup cooked, and sliced or shredded 1/4 tsp Cumin 1/2 C Monterey Jack Cheese 1/3 C Salsa 2 T chopped cilantro (optional) 2 T sliced green onions(optional) 2 tortillas (wheat or white) In a bowl, mix all the ingredients but tortillas. Warm one side of a tortilla in a frying pan. Flip and spread out half the mixture. Fold over. When cheese starts melting, flip quesadilla. Heat until desired brownness. Repeat with second tortilla and fillings.Serve with sour cream and salsa.
Soul Food Chili – Indian Style 1 lb. ground beef 3 garlic cloves 1 jalapeno, seeded 2 T finely chopped ginger 3 T olive oil 1 tsp cumin seeds 1 tsp black mustard seeds 1 ½ C chopped onions 2 Bay leaves 1 (3 inch) cinnamon stick 1 tsp ground turmeric 1 teaspoon cayenne 1 tsp ground cumin 1 tsp ground coriander 1 C water 1 (14 oz.) can diced tomato 1 tsp salt 1 C thawed frozen peas 1 tsp Garam masala 1 T lemon juice 2 T finely chopped cilantro leaves
Brown ground beef, drain, the set aside. In a blender, combine garlic, jalapeno and ginger and process til fine. Set aside. In a medium saucepan, heat the oil over high heat until very hot but not smoking. Add the cumin and mustard seeds and cook stirring for 30 seconds or until the seeds pop. Reduce the heat to medium, add onions and cook stirring occasionally for about 10 minutes so the onions caramelize. Stir in the garlic mixture and cook 1 minute. Add the beef, bay leaves, cinnamon, turmeric, cayenne, cumin, coriander and water, tomatoes and salt. Cook for 5 minutes. Reduce the heat to low then add peas and cook stirring occasionally for 15 minutes. Stir in the Garam masala, lemon juice and cilantro. Serves 4.