Happy THANKSGIVING!

From Mai's Kitchen - I want to give a BIG Thanks to all of you for your support and encouragement; I pray that you have a beautiful and blessed Holiday Season close to your family. This week Mai's Kitchen will be closed but it will re-open for the week of 12/03; stay tuned for the Venezuelan Traditional Menu more details coming soon!

Recipe of the week 11/26/09

HOMEMADE - Creamy Garlic Mashed Potatoes

This recipe is an special request from my sweet husband and his good friend Alfredo :)

Ingredients:

3 1/2 pounds Russet or Yukon Gold potatoes

2 cups half and half
6 cloves garlic crushed
2 tablespoons salt
6 ounces grated parmesan
3 tablespoons butter

Directions:

Peel and dice potatoes; place in a large saucepan and cover with water. Bring to a boil over medium high heat and then reduce the heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork. In another medium saucepan over medium heat melted the butter after a few minutes add the garlic until light brown then incorporate the half and half until simmering; remove from heat and set aside.

Remove potatoes from the heat and drain off water; mashed and add the garlic cream mixture, salt, parmesan and butter; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.

Meal for Thursday 11/12/2009

Beef Stroganoff

Delicious tender beef strips with mushrooms cooked in a sour cream sauce and served over egg noodles.

4-6 servings $28

Meal for Thursday 11/12/2009

Low carb option....

Beef Broccoli Casserole

Steamed fresh broccoli, beef, mushroom combined in a light garlic sauce topped with mozzarella cheese and baked until golden brown 4-6 servings $28

Recipe for 11/12/2009

Yuca Salad

Ingredients:
3 Lb. yuca (Frozen by GOYA)
1 tbsp. vinegar
1 tsp. salt
3/4 cup Mayonnaise
1 cup finely chopped red peppers
1/2 cup chopped green onions
1 clove garlic, minced
6 slices Bacon, cooked, crumbled

Preparation:
Cook Yuca according to package instructions, cool completely and cut into 1 inch cubes.
Mix mayo, peppers, onions, garlic and bacon in a large bowl. Add Yuca; mix lightly. Refrigerate until ready to serve.

Your Low Carb Choice for 11/05

Eggplant Involtini!

Grilled eggplant stuffed with spinach and ricotta covered with Mai's Famous Bolognesa Sauce and topped with Mozzarella Cheese. Baked to perfection!

4 to 6 servings $28

Meal for Thursday 11/05

Ricotta-Spinach Stuffed Shells

Delicious Pasta Shells stuffed with a mix of Spinach and Ricotta covered with Mai's Famous Bolognesa sauce, topped with a combination of Parmesan and Mozzarella Cheese!

4 to 6 Servings $28

Recipe for Thursday 11/05

Pear Vanilla Smoothie
Ingredients:
2 medium ripe pears; peeled and sliced
1 teaspoon fresh lemon juice
1 teaspoon vanilla extract
1 1/2 cup Milk
1 cup crushed ice
1 tablespoon sugar or any sugar substitute
Preparation:
Combine all the ingredients in a blender and puree until smooth!

Meal for Thursday 10/09

Chicken Cacciatore!

Chicken breast cooked in a flavorful tomato sauce with mushrooms, kalamata olives and herbs. Side dish regular mashed potatoes or if you are cutting carbs, subsitute with South Beach Mashed "POTATOES" (made with cauliflower).

4 Servings $28

Recipe of the week 10/29

Cheak Pea Stew with Turkey Sausage in a Fired Roasted Tomato Sauce

This is a very delicious, healthy and easy to dish prepare

Ingredients:

1 can 16 oz. cheakpeas

1 can 16 oz. Fired roasted tomato

1/2 lb. sweet turkey sausage sliced

2 tablespoon chopped onion

1 garlic clove minced

2 tablespoons olive oil

Preparation:

In a medium saucepan add oil and saute the sausage until well browned. Remove sausage and set aside.

Using the same saucepan saute the onion and garlic; add the rest of the ingredients including the sausage simmer over low medium heat for 10 minutes.

Serve hot and garnish with your favorite herb, my favorite as you probably already know is BASIL!

Creamy Chicken Mushroom CREPES!

Delicious mix of mushrooms combined with roasted chicken in a light white wine sauce.

4 servings $28

We are BACK!

Stuffed Red Bell Peppers

Delicious sweet red bell peppers filled with a mixture of ground beef, onions, tomatoes, spinach, parmesan cheese and spices cooked in a light marinara sauce; plus a side of mashed potatoes; 4 servings $28

This Week's Special

Key Lime Pie

Add to your order Mai's famous Key Lime Pie! Do not miss it.

6 servings $18

Recipe of the week 08/13/2009

CREAMY COLESLAW with Mai's magic touch!

Ingredients:

6 cups shredded cabbage

1/2 cup shredded carrot

1/2 cup Del Monte sweet corn

2 tablespoons red onion (finely chopped)

2 tablespoons green onion (finely chopped)

2 small avocados cut in cubes

For The Dressing:

1 1/2 cup Mayonnaise

1 tablespoon Honey Mustard

2 tablespoons canola oil

2 1/2 tablespoons sugar

salt/pepper to taste

Preparation:

Toss cabbage in the large bowl with the rest of the ingredients; in a separate bowl whisk together all the dressing ingredients; pour this mixture over the cabbage mix and toss to coat thoroughly. Refrigerate until serving

Thursday 07/09/2009

Creamy Pesto

Made with fresh Basil from my own garden! Don't miss this opportunity to bring to your table a delightful meal! You can add pesto to your favorite pasta, use it as a marinate in your chicken, shrimp or just over a crunchy artisan bread.

Approx. 4 servings (1 cup) $8

Recipe of the week 07/09/2009

Black Bean Soup

Ingredients:

1 can (15 0nz) Goya black beans undrained
1 bay leaf
1/2 cup water
1/2 tsp brown sugar
1 small smoked pork chop (diced)
small bunch of cilantro
salt and pepper

We need a SOFRITO for this recipe

Ingredients:

1/2 cup minced onion

1/4 cup green bell peper
1/4 cup red bell peper
2 cloves garlic (minced)

In a saucepan over medium heat add oil and the sofrito's ingredients cook until onion looks clear add pork chop and brown it.In a 4 quart saucepan combine all the ingredients including the sofrito, bring to a boil and lower heat, simmer uncovered until it reaches desired consistency about 10 minutes. Discard bay leaf and cilantro.

Serves 4

Meal for Thursday 07/02/2009

Get your Olive Oil ready because, Mai is making

SEAFOOD PAELLA:Delicious yellow rice combine with a perfect blend of seafood mix (shrimps, fish fillet, mussels,calamari) sweet peas, red bell peppers YUMMY! 4 servings $35

Recipe of the week 07/02/2009

Baking with your Kids

4 th of July CUPCAKES

Ingredients:

24 Muffin Cups with paper liners

Preheat oven to 350 degrees

1 pkg. white cake mix

1 pkg. (4 serving size) Jell-O Brand Strawberry

flavor gelatin or any red flavor

1 tub (8 oz.) Cool Whip Whipped Topping, thawed

1/4 cup 4th July sprinkles

Directions

Prepare cake batter as directed on package. Stir in dry powered gelatin until well blended.

Line 24 medium muffin cups with paper liners. Pour batter evenly into cups, filling each cup 1/2 full ( I pour the batter into a Ziploc bag is the best way to fill up the cups evenly)

Bake as directed on the package for cupcakes

Spread 2 tbsp. of the whipped topping onto each cupcake. Decorate each with 1/4 tsp. sprinkles as desired.

Meal for Thursday 06/25/09

Chicken Cordon Bleu

Chicken Breast stuffed with ham and swiss cheese cooked in a light white wine sauce served on a bed of Basil Pesto bow-tie pasta. Simply Delicious!

4 Servings $28

Recipe of the week 06/25/09

Smoked Pork Chops with Orange Glaze

Ingredients:

4 smoked pork chops
1 tablespoon oil
1/4 cup orange juice
2 tablespoons ketchup
2 tablespoons honey BBQ sauce
1 teaspoon soy sauce

Preparation:

Heat a saucepan add oil and brown the pork chops for both sides; in a small bowl mix all the rest of the ingredients until smooth add to the pork chops cover and cook low until tender about 10 minutes; you can served these on a bed of mashed potatoes!

Meal of the Week - Thursday June 18/2009

Eggplant Lasagna with a Twist

Layers of Grilled eggplant stuffed with chicken tomato vegetable sauce cover with mozzarella cheese melted to perfection! 4 servings $28

Recipe of the week June 18/2009

1 2 3 Pasta with Broccoli for Kids!

This is the best way to get your kids to eat their veggies; our girls Ashley and Nicole love it!

Ingredients:

2 cups of your favorite short pasta (uncooked)

5 cups of water (to boil your pasta)

2 cups frozen Broccoli Flowers

1/4 cup heavy whipped cream

2 slices American cheese

1/2 cup Parmesan cheese

2 tablespoon butter

1/2 cup Turkey (lunch meat style) cut in cubes optional

Cook your pasta and the broccoli at the same time as soon as you've drained it add the rest of the ingredients; you will get the best creamy, cheesy pasta ever and your kids will love it!

Recipe for Thursday June/ 11

We are BACK!

Stuffed Red Bell Peppers

Sweet red bell peppers filled with a mixture of ground beef, onions, tomatoes, zucchini, spinach cooked in a light marinara sauce plus a side of mashed potatoes. 4 servings $28

Recipe of the week June 11/2009

Cream Caramel (QUESILLO)

Ingredients:

1 can sweetened condensed milk

1 cup milk

6 eggs

4 oz. cream cheese

1 tbs vanilla extract

For the Caramel

1/2 cup of sugar melted and golden brown pour it into a Pyrex or small custard cups.

Directions:

Blend all the ingredients in a blender until smooth pour this mix into your Pyrex or custard cups. Place the cups in a baking pan and fill the pan with 1" of hot water. Bake in 350 degree F. oven for 50 minutes, or until the custard is soft set in the center. Chill! To serve, run a knife around the edge of the custard cups and unmold onto serving plates.

Thursday June 4th

Bolongese Sauce!

Get your pasta boiling and ready for this delicious meat sauce; combination of ground beef, tomatoes, Italian herbs cooked slowly to bring out all the flavors YUMMY! this is my favorite! Get FREE dessert with your order. 24 oz. container good for

4 servings $10

Recipe of the week... June 4th

Easy Hummus Dip! This is great for a low carb diet...

Ingredients;

1 can (15 oz.) Chickpeas undrained

1/4 cup chopped onion

2 tbsp lemon juice

1/2 tsp minced garlic

1/2 tsp dried basil leaves

1/2 tsp hot pepper sauce

Drain beans. reserving 1/4 cup of liquid

place beans, reserved liquid and the rest of the ingredients in a food processor or blender and blend until smooth cover. Refrigerate at least 1 hr for flavors to blend.

Serve as a dip with crackers or pita bread chips

Meal for Thursday 05/28

MUSHROOM CHICKEN & CHEESE CREPES

Creamy delicious mix of mushrooms combined with roasted chicken. 4 servings $28

A word of Encouragement...

Experience is not what happens to you; it is what you do with what happens to you."

- Aldous Huxley

Recipe of the week 05/28/2009

Avocado, Tomato and Corn Salad

Ingredients:
For the dressing
1 2/2 cups packed fresh cilantro

1/2 cup extra virgin olive oil

2 tablespoons fresh lime juice1 teaspoon finely grated lime zest

salt and pepper

For the salad

4 ears corn, kernels removed (about 3 cups)

1 pound fresh mozzarella, diced

2 medium avocados, diced
2 cups cherry tomatoes

Directions

Combine the dressings ingredients in a blender; process until smooth. Combine the salad ingredients in a large bowl and toss with dressing. Let sit 15 minutes before serving.

Yield 8 servings

Make sure to come by the Mai's Kitchen table at the following special event:

A SPECIAL ANNOUCEMENT FROM MAI'S KITCHEN!

Hi Friends!


First I would like to thank all of you that help keep this dream growing more and more every week... it has been amazing how God is walking me through this new chapter in my life and I am so pleased that all of you are part of it. you have all been a blessing in my!

Also I want to let you know about some exciting news! I will be teaching several cooking classes in the near future. The classes will help you discover new techniques on how to love what you do in your kitchen as well as how to make it fun and easy.

The first class is FUN with COOKIES, is part of the Leisure Learning curriculum of classes http://www.llu.com/ and will be taking place on Saturday June 6th, at 10:00 am and Sunday July 26 at 10:00 am. If you need more information about the classes please let me know. I am also putting a class together about learning how to cook Traditional Venezuelan Food. I will give you my secrets on how to make delicious crunchy emapnadas,arepas, pastelitos and more.


Remember I am wiling to have a food tasting at your house so, get some friends together for a fun afternoon, I will share some recipes, tips, and of course I will make my delicious coffee; plus the HOST will receive a surprise!


Desde mi Cocina

Have a Great Week!!!


Mai

P.S. I found a great place to get a Mani and Pedi from a very sweet and "professional" Venezuelan lady, and all at a great price! Call or email me and I can tell you all about her and how to schedule an appointment with her.

Blessings!

Meal for Thursday 05/21

Due to an extraordinary response Mai's ALBONDIGON (meatloaf) is back!!!

Your choice of chicken or beef meatloaf stuffed with vegetables and cheese cooked in a tomatoes sauce with a side of Baked Rice Casserole (arroz al horno) 4 servings $28

Recipe of the week 05/21

Hot Cheesy Shrimp Dip

This is my favorite!!!

Ingredients:

1 bag frozen ready to eat shrimp

2 cloves garlic (mashed)

1/4 cup chopped green onions

2 tablespoon butter

1 tablespoon olive oil

1 cup granted Parmesan cheese

1 (2 cups) bag Italian cheese mix

1 1/2 heavy whipping cream

1 Package Knorr Parma Rosa sauce mix

Directions:

Heat the oil and butter until melted in a medium skillet over medium-high heat. Add garlic and cook until brown . Add heavy whipping cream cook until start boiling ; with a whisk slowly incorporate the Parma Rosa sauce. Add shrimps mix well, add rest of ingredients. Serve with crackers; you can also use a round (Sicilian bread) as a bowl, open a hole in the middle of the bread and take out the dough empty your dip sprinkle with Parmesan cheese

Meals for the week of 05/14/2009

Chicken Parmesan

Served on a bed of Creamy Penne Pasta

Grilled chicken breast topped with marinara sauce and melted mozzarella cheese with a side of creamy tomato Penne Pasta! 4 servings $28

Pabellon Criollo

This delicious Venezuelan traditional dish is composed of black beans, pulled beef, fried ripe plantains, white rice and mini arepas... if you are not Venezuelan you should take his opportunity to dive into one of the most flavorful dishes we have in our cuisine, the sweetness of the plantains in combination with the spices of the beans is delicious... and if you are Venezuelan you already know what I am talking about :-) YUMMY!!!!

4 generous servings $28

Recipe of the week 05/14/2009

Sweet Corn Pudding

Ashley's number one favorite!!!

Ingredients:

1 can cream style corn

1/2 cup sugar

1/2 cup powered milk

3 tablespoon butter plus 1 more to buttered a Pyrex

3 tablespoon Parmesan cheese

3 eggs

1/2 cup corn flakes (pulverizados)???

Preparation

Preheat oven 350 degrees F. buttered a Pyrex and sprinkled with the powered corn flakes.

In the blender add the rest of the ingredients and blend well; pour mix into a Pyrex and baked for 1 hour until golden brown on top.

In the mood for something sweet? How about a Tres Leches!

Absolutely delicious!

Tres Leches is one of my family's favorite deserts :-) last week I made one with passion Fruit (Parchita) that was absolutely HEAVENLY! Our girls like theirs with a tall glass of milk, my husband and I enjoy ours with a cup of espresso coffee.

So if your in the mood for a dreamy desert, call me and I'll make you one too. Let me know if you have a favorite flavor like coconut, strawberry or peaches and we can make one specially for you!

$25 for 15 - 18 servings

Free Key-lime Pie for Mother's Day!!!

HAPPY MOTHER'S DAY from Mai's Kitchen!

In appreciation to all MOMS get a complementary KEY LIME PIE with your meal order for May, 07/2009!

Three Cheese Raviolis in a Primavera Sauce

Delicious three cheese raviolis in a vegetable sauce (mushrooms, zucchinis, peppers) with a side of garden salad. 4 serving $28

Meals for Thursday May, 07/2009

Your Low-Carb choice

Eggplant Rollatini

Grilled eggplants stuffed with your choice of ground chicken or ground beef, vegetables and mozzarella cheese topped with a light tomato sauce and a side of mashed potatoes.

4 servings $28

Recipe of the week ... Happy 5 de Mayo!!!!

GUACAMOLE!

Ingredients:

4 ripes avocados

3 limes juiced

1/2 red onion chopped

1 garlic clove minced

2 serrano chiles, sliced thinly

1 big handful fresh cilantro, finely chopped

Extra virgin olive oil

salt and freshley ground black pepper

Directions:

Halve and pit the avocados, scoop out the flesh with a tablespoon into a mixing bowl. mash the avocados with a fork leaving them some what chunky, add the remaining ingredients and fold everything together to gently mix. Lay a piece of plastic wrap right on the surface of the guacamole so it doesnot brown; refrigerate 1 hour before serving.

Meals for Thursday 04/30/2009

Your choice of:

Mai's Chicken Marsala


Tender chicken breast cooked in a white wine sauce and sauteed mushrooms with a side of parsley roasted potatoes; 4 servings $28

Asado Negro

Venezuelan pot roast cooked in a red wine-tomato sauce served with a side of vegetable rice.

4 servings for $28

NEWS!

Hi girls!!!! I would like to announce Susana's new business... as you all know her, she is a very talented and creative young woman (you can tell I love her) well, finally she has put together some creations to share with us... for your next event showers, birthday party and sporting event, get these beautiful, delicious trays; she can also decorate a main table. For more info call Susana (Sue) Borges at 713 922 7603 or email her at susanaborges@hotmail.com

Recipe of the week Thursday,30/2009

Banana Pudding

Ed's favorite; Many thanks to Diana Acres for this fabulous recipe!


Ingredients

1 (14 ounce) can sweetened condensed milk

1 1/2 cup cold water

1 (4 serving) package instant vanilla pudding mix

2 cups (1 pint) whipping cream, whipped

36 vanilla wafers

3 medium bananas, sliced and dipped in lemon juice


Instructions

In a large bowl, combine condensed milk and water. Add pudding mix; beat until well blended. Chill 5 minutes.

Fold in whipped cream. Spoon 1 cup pudding mixture into 2 1/2 quart glass serving bowl

Top with one-third each of the vanilla wafers, bananas and remaining pudding. repeat layering twice, ending with pudding mixture. Chill thoroughly. Garnish as desired. Store leftovers covered in refrigerator.

Great Mother's Day gift ideas from Mai's Kitchen!

As you know Mother's Day is almost here, YAY! It's the day of the year that we get extra pampered by our loved ones :-) so... I have a suggestion for presents; if you're like me, you probably give your friends a special mother's day gift just to say you care. My very talented friend Erika Fernandez is making beautiful and useful flower arrangements and I wanted to share them with all of my friends! These arrangements dress up any desk or counter top and they are useful to boot because the stems of the flowers are actual PENS! If you have kids you know that its impossible to keep a pen handy :-) Well, take a look at these beautiful creations, they'll look great on your kitchen counter, next to your phone and you can even use them as a center piece! But wait there's more :-) with the purchase of any flower-pen arrangement you'll receive $5 off your next meal from Mai's Kitchen...... Please e-mail or call me with your order and I will include the arrangement along with your next meal; but hurry, Erika only made a limited number of these and when their gone, their gone!

Recipe of the week .....

"Puppy Chow" Chocolate Crispix Mix

I love this recipe! I can eat the whole bowl by myself :-). It's a tasty sweet snack that's super easy to make.

Ingredients:

1/2 cup Peanut Butter

1/4 cup Butter

1 cup M&M's

1 cup Chocolate Chips

1/2 tsp. Vanilla

9 cups CRISPIX cereal (any flavor)

1 1/2 cups powdered Sugar

1. Combine peanut butter, butter and chocolate chips in a microwave safe bowl, microwave for one minute then stir to blend all ingredients thoroughly; add vanilla stir well

2. Place the 9 cups of CRISPIX cereal in a very large bowl.

3. Pour the melted mixture over the cereal and toss evenly, making sure all the cereal gets a good covering.

4. Coat with powdered sugar, sprinkling evenly over the cereal and tossing as you sprinkle to cover each piece; add M&M's and mix well.

Meals for FRIDAY 04/17/2009

Your healthy choice,

Eggplant Lasagna

Layers of Grilled Eggplant covered with Mai's famous bolognese sauce (meat sauce) top with mozzarella cheese melted to perfection. 4 servings $28

Meat Balls with Mashed Potatoes

Enjoy these delicious meat balls in a marinara sauce and with the side of creamy mashed potatoes. 4 servings $28

Recipe of the week April, 13/2009

Butternut Squash Soup! (crema de auyama)

Ingredients

6 cups peeled and roughly diced butternut squash

2 tablespoon unsalted butter

1 cup white onion

1/2 cup red bell pepper

1/2 cup sliced leeks, white part only

5 cloves garlic

1/2 cup cilantro

1 medium sweet potato

3 medium carrots

6 1/2 cups chicken stock

salt, pepper

1 bay leaf

1 cream cheese

Directions

Melt the butter in a large pot over medium heat, add the onions, bell peppers, garlic, and leeks cook until slightly softened then add the rest of the ingredients but the cream cheese. Add the stock, bring to simmer, and partially cover. Adjust the heat to maintain a gentle simmer and cook until the squash and carrots are tender, about 40 minutes.

Transfer in batches to a blender adding the cream cheese and blend until smooth.

Garnish with croutons and Parmesan cheese