Fall/Winter Party Menus

Fall is here and winter is coming (fist-pump for all of my GOT fans out there!) so that means holiday party planning is currently underway for a lot of folks. Here are a few seasonal party menus that will be available from now until the end of December for parties of 4 to 50 guests:

#1:

Bacon-wrapped Pears

Cider Dijon Pork Chops with Roasted Apples & Sweet Potatoes

Cinnamon Roll Apple Crisp with Vanilla Gelato

#2 (An All Apps Party):

Rosemary Roasted Nuts

Kale Salad with Red Cabbage, Candied Walnuts, Apples, & Maple Vinaigrette

Chicken & Apple Meatballs with Bourbon Sauce

Roasted Garlic & Bacon Spinach Dip with Pita Chips

Pumpkin Snickerdoodle Cupcakes

#3 (Vegetarian):

Marinated Beet & Walnut Salad with Bleu Cheese

Potato Leek Soup

Mushroom & Asparagus Risotto

Honeyed Fig Crostatas

Curious about pricing and booking one of these menus? Give me a call! If none of these menu options suit you but you're still interested in having Foodtellect PCS cater your holiday party, I can work with you to customize your own menu from soup to nuts!

 

Coming Soon to A Kitchen Near You!

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My maternity/work hiatus is coming to an end on September 19th!

I've already started scheduling upcoming services, so if you have an interest in ongoing meal plans or dinner party catering (September is almost here so it's not too early to start planning holiday parties!), please give me a call or shoot me an email.

Strawberry Banana Blueberry Baked Oatmeal

I've been craving a few different things during my current pregnancy: shrimp tacos from Granite City at the National Harbor (side note: they're amazing!), really great BBQ, cornbread, and a few other items I can't remember at this time. Today I woke up craving baked oatmeal and when you also have bananas, strawberries, and blueberries in the kitchen that need to be used up before they lose their luster it just seemed to make sense. I found some white chocolate chips in the pantry and BOOM. Baked oatmeal for the win! The best part is that baked breakfasts like this tend to have a shelf life of about 5 or 6 days even though it probably won't last that long if you've made this for both you and your family. Here's hoping my toddler finds this as good as I do. I'll find out tomorrow morning.

Recipe tweaked from Inspired Taste

Makes 6 servings

Ingredients needed:

2 cups old fashioned rolled oats (I used Quaker's brand of Quick 1 Minute Oats and this still turned out great!)

1/3 cup dark brown sugar

1 teaspoon baking powder

1 tablespoon grated lemon zest

1 teaspoon cinnamon

1/2 teaspoon salt

1/2 cup blueberries, whole

6 ounces strawberries, sliced

1/3 cup white chocolate chips

2 cups milk, dairy or non-dairy

1 large egg

3 tablespoons unsalted butter, melted

2 teaspoons vanilla extract

1 ripe banana, peeled and cut into 1/2-inch slices

Directions:

Heat oven to 375 degrees F. Generously spray the inside of a 2-quart baking dish with cooking spray and place on a baking sheet.

In a large bowl, mix together the oats, brown sugar, baking powder, lemon zest, cinnamon, salt, half the blueberries, half the strawberries, and half the chocolate. Add to prepared baking dish. Scatter the remaining strawberries, blueberries, chocolate, and the banana on top of the oats.

In another large bowl, whisk together the milk, egg, butter, and vanilla extract, then pour over the oats and fruit. Gently shimmy and shake the baking dish to help the milk mixture go throughout the oats. Sprinkle a pinch of brown sugar over the top of the mixture prior to baking.

Bake oatmeal until the top is golden brown and the milk mixture has set, about 35 minutes.

Bittersweet Break Time!

So I get 2.5 months away from my 2 year business anniversary and my body goes "Hey, it's time for a break. Stop working. Chill out and keep incubating." That's right! My family is expanding this summer by way of a beautiful little girl who is due to be born in early July. I'll be 7 1/2 months this Saturday! Time has flown and I don't think I was ready. My hiatus was originally supposed to start yesterday on April 26th but it won't be starting until May 7th due to my love for my long-time clients and my inability to stay away and pause the passion of cooking for other people so quickly. 

I'll be on break from May 7th to early/mid-October (a date hasn't been set yet as it's so far away) but will still be answering inquiries for meal service, catering, and everything else. I have a few great personal chef colleagues that I've been passing business on to in my absence so if you need a recommendation, just say the word. Also, if you have a need for anything in October or afterward, give a shout! I'll be itching to create and get back to work for new and current clients :), especially since I'll have thought of some special holiday party catering ideas.

Although I won't be working, I'll be still be cooking at home and attempting to put some post-birth meals in the freezer for me, the hubs, and our son who's 2 going on 25. More blog posts to come! I'll also still be active on my Instagram and Facebook if anyone out there is interested in my food and family shenanigans.