Reminiscing…Catering Dreams

I have had the chance to cater several events. And as the natural process would go, I think I get better with each one. One of favorites so far was a bridal shower May 2013. It was my first since my move to NYC. I've felt a bit stifled in my catering quest since moving here because of my small living quarters. It's hard to showcase my skills with my limited space. But in some twist of fate, my skills were requested without me even having to prove my skills. And not to toot my own horn, but I showed out! Most of the recipes were made on the spot, and were my first time attempting.

Here's what was on the menu:

Drinks:
Strawberry, Basil Water
Lemon Lime Water
Lavender Lemonade
Assorted Teas
Sparkling Cider

Main Menu:
Veggie BBQ Meatballs
Mini veggie Sliders (w/ Soy glaze, Swiss cheese, and a pickle)
Strawberry Salad (mixed greens, thinly sliced red onion, strawberries, glazed pecans (this can be on the side), and feta with raspberry vinaigrette
Fruit Salad (strawberry, kiwi, blueberries, strawberries, watermelon)
Mini pumpkin sage biscuits with fried "veggie" chik'n
Spanakopita (Costco frozen)
Olive Focaccia (w/ mozzarella) with marinara dipping sauce
Stuffed Mushrooms

Here are some pictures:

I'm still working on presentation. I have the food portion down, all in due time. If I had my wish I'd cater for a living. I love the satisfaction that comes with cooking for people. And it's something I'm strongly considering as my next career choice. Who knows what the future holds...

Brussel Sprouts Two Ways

I can count the times I've had Brussels sprouts on one hand. So I wanted to challenge myself to get to know them more.

So I tried brussels sprouts two ways, first sautéed like I cook my cabbage and then roasted in the oven.

My sautéed brussels sprouts were hit with my husband. Two tablespoons of melted butter, 1/2 teaspoon of garlic salt, and 1/2 shallot. I cut brussels sprouts in half and sauté until they start to caramelize a bit.

Next I tried roasting them. I put them in a bowl and toss with 1 tablespoon of Olive oil, 1/2 teaspoon salt, 1/2 teaspoon crushed red pepper flakes, and a sprinkle of pepper. Roasted them at 450 degrees for 15 mins, remember to turn them occasionally. Once they are out of the oven, sprinkle with rice vinegar and drizzle with honey. Sweet, sour and spicy all in one!

Definitely adding these fun little super foods to my repertoire. Until new time!

Making Oatmeal Fun

When I was younger I HATED oatmeal. But once I decided to get healthier I decided to incorporate it back into my diet. And eventually brown sugar and fruit got boring. So I came up with some exciting recipes that keep my oatmeal fresh throughout the week. And I used ingredients mostly found in my pantry/fridge.

Simply cook your oatmeal like you normal do, and include these fun toppings. Recipes are based off individual servings.


Apple Crunch

1 medium-sized apple, diced
1 tbls brown sugar
1 tbls butter
1 tsp vanilla extract
1 tbls nuts of your choice

Melt butter in pan, add brown sugar and vanilla until almost caramelized. Add apples until soft. Top with nuts.

Banana Faux-Foster
1 medium-sized banana, diced
1 tbls brown sugar
1 tbls butter
1 tsp vanilla extract
1 tbls nuts of your choice
1/2 tbls bourbon, optional (if you feeling like the real deal)

Melt butter in pan, add brown sugar and vanilla until almost caramelized. Add bananas toss in sauce. Top with nuts and whip cream (or ice cream if you like)!

Oatmeal Sundae

2 tbls of chocolate chips

Drizzle of caramel sauce

Drizzle of chocolate

2 tbls nuts

Build like you would an ice cream sundae…go nuts (lol)!

Blueberry Cheesecake Crunch
1/4 cup blueberries
1 tbls cream cheese
1/2 tbls Agave nectar
2 tbls granola

Mix together cream cheese and agave, then add blueberries. Fold it into oatmeal and top with granola.