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Sample Menus - Extended Service


Sample Menu #1

Pan Seared Sea Scallops

- Seasoned scallops seared and served in a lightly creamy whole grain mustard and parmesan cheese sauce. Served atop roasted spaghetti squash and lemon zested asparagus.

- Bake the scallops in the oven on 375 for 20 minutes. Microwave the sides.


White Chicken Chili

- Diced rotisserie chicken with carrots, celery, garlic, green chiles, and white beans. Served with shredded Monterey cheese, and crusty whole wheat baguette.

- Place the chili in a pot on the stove and warm over medium heat until hot, stirring occasionally to prevent from burning. Bake the bread on 400 until the outside is crusty and hot (8-10 minutes), top with cheese and extra green chiles.


Greek Marinated Flank Steak Salad

- Flank steak marinated in olive oil, garlic, oregano, and other herbs. Served over a bed of spinach with cherry tomatoes, pepperoncini, kalamata olives, croutons, cucumbers, roasted red peppers, and feta cheese. Served with extra greek dressing.

- Grill the steak to the desired doneness. Build salad your way and dress with the dressing.


Balsamic Roasted Pork Chops

- Seared then roasted pork chops in a sweet balsamic sauce. Paired with rosemary & parsley Yukon gold potatoes, and steamed green beans.

- Bake the pork chops on 375 for 25-35 minutes or until hot in the middle. Microwave the sides.


Ground Bison and Bean Enchiladas

- Seasoned ground beef mixed with green chiles, black beans and cheese the coated with a roasted red pepper puree and topped with more cheese. Served with elote style corn and peppers and cumin and herb scented brown rice.

- Bake the enchiladas covered for 45-55 minutes or until hot all the through, then remove the foil and bake another 10-15 minutes until the cheese is bubbly. Microwave the sides.


Shrimp Primavera Carbonara Pasta

- Juicy shrimp cooked with bacon, peas, squash, broccoli and tomato in a blush sauce served over whole wheat spaghetti. Served with fresh grated parmesan cheese to add on top.

- If all the way thawed, heat the shrimp, vegetable and sauce on the stove over medium heat until hot – stirring often. If still a bit frozen, bake the mixture in the oven on 375 for 35-45 minutes, stirring occasionally. Microwave the pasta and top with the cheese.

Sample Menu #2

Greek Marinated Flank Steak Salad

- Flank steak marinated in olive oil, garlic, oregano, and other herbs. Served over a bed of spinach with cherry tomatoes, pepperoncini, kalamata olives, croutons, cucumbers, roasted red peppers, and feta cheese. Served with extra greek dressing.

- Grill the steak to the desired doneness. Build salad your way and dress with the dressing


Pizza Night

- Whole wheat naan pizza with pesto, fresh mozzarella, tomatoes, Italian sausage, and fresh asparagus. Served with a white bean and arugula salad in a red wine vinaigrette.

- Bake Pizzas on 400, until the cheese is melted and bubbly, approx. 15 minutes. Eat the bean salad cold.


Pork Carnitas Tostadas

- Tender shredded pork stewed in tomatillo sauce with queso fresco, lettuce, stone fruit salsa, and guacamole. Served with frijoles de loya and calabacitas.

- Microwave the carnitas, the frijoles and the calabacitas. Assemble tostadas with meat, cheese, lettuce and salsa and guacamole.


Miso Glazed Sea Bass

- Red Miso and sake glazed Chilean Sea Bass served with ginger and shishito pepper brown rice and pan bronzed baby bok choy.

- Bake the sea bass on 375 for 25 minutes until cooked through and the juices that come out are clear. Microwave the sides.


Tuscan Marinated NY Strips

- Coarse Italian herb and spice rubbed NY strips, grilled to your liking with a red wine and green peppercorn bordelaise sauce. Served with whole wheat sweet potato gnocchi and sautéed broccolini.

- Grill the Strips, and Microwave the sides.


Coriander and Allspice Crusted Duck Breast

- Pan seared duck breast (cooked to medium rare) with a bourbon and apricot glaze. Served with crispy Brussels sprouts and blue cheese polenta.

- *Duck can be eaten less than well done because it doesn’t contain salmonella. Bake the duck covered for 15-20 minutes until hot, or until cooked to your preferred doneness. (I’d try to stay close to medium if it were me, but it can go all the way to well done and still be tasty.) Microwave the side dishes.

Sample Menu #3

Chicken Parmesan

- Herb crusted chicken breast topped with a garlicky marinara sauce and melted provolone and asiago cheeses. Served with whole wheat penne pasta, and sautéed yellow squash.

- Bake the chicken covered on 350 for 30 minutes, then remove the foil and cook another 15-20 minutes until the cheese in melty and delicious. Microwave both sides.


Veal Scalloppini Oscar

- Gently pan fried thin medallions of veal breast accompanied by tomatoes, asparagus tips and lump crab meat in a grain mustard, tarragon, and lemon butter sauce. Served with smoked gouda mashed potatoes.

- Bake the veal and vegetables covered on 350 for 25 minutes or until hot. Microwave the potatoes.


Shrimp, Mussel and Chorizo Paella

- This is a one pot shot…. Fresh shellfish and Spanish chorizo sautéed with garlic, peppers, tomatoes, peas, and saffron mixed in with turmeric spiked brown rice.

- Microwaving this will probably work best. Cover with saran wrap and microwave on high for 2 minutes. Take it out and stir it up, re-cover it and microwave again for 3 minutes. After 5 minutes, it should be nice and steaming hot. I’ll also leave a couple lemon wedges for you to squeeze over it if you’d like.


Balsamic Marinated Steak and Arugula Salad

- Not too many more times to take advantage of the great weather and the grill.. Sweet heat balsamic and rosemary Ny Strip, served with a salad of arugula, cherry peppers, croutons, strawberries, mandarin oranges, pine nuts and tomatoes, all tossed together with a fresh parmesan peppercorn dressing. .. with some crispy potato wedges on the side.

- Grill the steak to your preference, bake the potatoes in the oven uncovered on 425 for 13-15 minutes, mix salad (you can mix in the potatoes if you’d like or eat them on the side), sit back, relax and enjoy!


Roasted Pork Tenderloin

- In a ragout of roasted red peppers, artichokes, cannellini beans and kalamata olives and capers. Served with creamy herbed whole wheat angel hair pasta.

- Bake the pork covered for 40-45 minutes. Microwave the pasta.


Vietnamese Lamb and Green Bean Stirfry

- Tender chunks of lamb sautéed with green beans,fragrant ginger, garlic, mint and chile in a sesame lime sauce, and topped with a peanut relish. Served with coconut and coriander quinoa.

- Bake the stirfry covered on 350 for 35-45 minutes, microwave the quinoa.

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