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.