MAI'S KITCHEN IS MAKING HAYACAS!

Christmas is here and Mai's Kitchen is offering Plato Navideño!
Our delicious traditional Venezuelan Christmas  dish.... For a limited time only your family can enjoy the BEST "Plato Navideno"! Hayacas, Pan de Jamon, Pernil, Ensalada de Gallina, Torta Negra y delicioso Dulce de Lechosa; in order to ensure deliver by Dec. 19th please place your order before Friday Dec. 17th; this will be the only time Mai's Kitchen will be making this delicious dish so don't' miss out - you won't be disappointed!

Blessings and Feliz Navidad,

Mai Borges

Meal fot Tuesday 11/16

GRILLED ZUCCHINI LASAGNA

Layers of grilled zucchini combined with shredded chicken in a vegetable sauce topped with melted mozzarella cheese! This is a great low-carb option before all the  Thanksgiving celebration meals are here! 4-6 Servings $34

Meal for 11/08

STUFFED RED BELL PEPPERS

Delicious sweet red bell peppers filled with a mixture of ground beef, onions, spinach, Parmesan cheese and spices cooked in a light marinara sauce; plus a side of HOME-MADE mashed potatoes! DELICIOSO.... 4/6 servings $34

Meal for Tuesday 11/02

ARROZ CON POLLO

Venezuelan traditional yellow fluffy rice with chicken and veggies plus a side of baked sweet plantains. 4 Servings $28

FALL FESTIVAL

SATURDAY 10/23 FALL FESTIVAL AT SEVEN LAKES HIGH SCHOOL FROM 10 AM to 3 PM

I will have a Booth with information about all the new Pampered Chef Fall Products!  Don't miss the opportunity to schedule your FREE show! This will be a fun event and a great way to spend time with your friends in preparation for the Holiday Celebration. See you there!

Grilled Chicken Cordon Bleu

Grilled chicken breast rolled and stuffed with ham and swiss cheese served with a side of Creamy Squash Rissotto. 4 - 6 Servings $36.00

Meal for Tuesday 10/05

Grilled Chicken and Roasted Vegetables with Penne pasta (with low carb option)

Chicken breast chunks, grilled eggplant, zucchini and roasted peppers combined with a Tomato- Pesto sauce served on a bed of Penne Pasta and topped with mozzarella cheese! 4-6 servings $32
Your low carb option: substitute pasta for creamy Cauliflower, simply delicious!

Meal for Tuesday 09/28

ASADO NEGRO

(POT ROAST)

You won't want to miss this very flavorful, slow-cooked tender round roast cooked in the Venezuelan traditional way; slow and low in a sweet red wine sauce served with yellow rice sweet peas and carrots and an extra side of TAJADAS (fried plantains) 4-6 Servings $38

Meal of the week 09/21

Classic Italian Lasagna

Alternate layers of pasta, cheese, Mai's Famous Bologese Sauce Topped with Mozzarella cheese and baked to perfection it will melt in your mouth! 4-6 servings $28

Recipe of the week 09/21

Mini Bacon Cheese Cups

Ingredients:
1 box Pillsbury refrigerate pie crust softened as directed on the box
1 package (30z) cream cheese softened
1 whole egg
1 egg yolk
1/4 cup chopped green onions
3 oz shredded Swiss cheese (about 2/3 cup)
8 slices precooked bacon chopped
Preparation:
Heat oven to 425 F degrees spray 16 mini muffin cups with cooking spray. Unroll pie crust on work surface using 2 1/2 inch round cutter, cut 16 rounds from crust. Place 1crust round in each muffin cup, pressing down gently to from cup. In blender or food processor, blend cream cheese whole egg, egg yolkand 1/4 cup onions until almost smooth. Divide mixture evenly among crust-lined muffin cups (about 2 teaspoons each). Top each evenly with Swiss cheese and bacon. Bake 9 to 11 minutes or until edges are light golden brown; cool 5 minutes before serving.
Suggested Pampered Chef Tools for this recipe: Deluxe Mini Muffin Pan and Mini Tart Shaper

Meal for TUESDAY 09/07

PABELLON

VOTED BEST CARNE MECHADA BY MAI'S KITCHEN CUSTOMERS!

This delicious Venezuelan Traditional dish is composed of creamy black bean soup, pulled beef, fried ripe plantains, white rice, mini arepas and shredded white cheese. DELICIOSO!

4-6 servings $38

Recipe of the week 09/07

TOMATO BASIL RIGATONI

INGREDIENTS:

1/2 cup dry-packed sun dried tomatoes

1 box (16 ounces) rigatoni pasta

1 1/2 cups milk

1/4 cup tomato-basil flavored cream cheese

4 ounces provolone cheese, chopped

1 cup shredded part-skim mozzarella cheese

2 tablespoons cornstarch mixed with 1 tablespoon water

1/2 cup fresh basil leaves, cut into thin strips

Freshly ground black pepper

pinch of salt

Shredded Parmesan

PREPARATION:

Heat a large pot of lightly salted water to boiling. Carefully scoop out 1 cup and pour over sun-dried tomatoes in a small heatproof bowl. Let stand 5 minutes.

Meanwhile, cook rigatoni as per package directions, drain.

While pasta cooks, heat milk over medium heat until bubbly. Remove from heat and whisk in cream cheese, provolone and mozzarella until melted (mixture will be a little stringy). Stir in cornstarch-water mixture and return pan to heat. Bring to a simmer, stirring until smooth.

Drain and finely chop sun-dried tomatoes. Stir into pasta, along with sauce and basil. Top with a little freshly ground black pepper, a pinch of salt, and Parmesan.

Meal for THURSDAY 08/26

STUFFED RED BELL PEPPERS

Delicious sweet red bell peppers filled with a mixture of ground beef, onions, parmesan cheese and spices cooked in a light marinara sauce; plus a side of buttery rice!

4-6 servings $34

Meal of the Week Thursaday 08/10

Chicken & Mushroom CREPES!

A Mai's Kitchen Favorite!
Grilled Chicken Breast combined with sauted mushrooms, Swiss cheese and cooked in a light white wine butter sauce  - its "melt in your mouth" good!! 4-6 generous servings (enough to feed your entire family)! $34

ANNOUNCEMENTS

Summer is almost over and its back-to-school time! I hope you had a GREAT time with your family over the break :)
Beginning August 31st (Tuesday) Mai's kitchen will be back  and I'll be cooking the meal of the WEEK every TUESDAY; I'll send you an email on Thursday and you can post your order not later than Saturday. Remember my freezer is always packed with home-made Bolognesa meat sauce, Black bean Soup, Turkey Chili, Carne Mechada Pre-Cooked Arepitas, Butter-Squash Soup, and more -  they are an excellent alternative when your busy with homework, team practices etc... just let me know and I will be happy to add any of these items to your order.
Thanks to all of you for your unconditional support - This year is going to be a great year!

Blessings from Mai's Kitchen,

Mai Borges

Recipe of The Week 08/19

CHICKEN PESTO PIZZA

Can you believe you ONLY need 20 minutes and approx.$10 to make this delicious pizza?
INGREDIENTS:
1pkg (13.8 oz) refrigerated thing pizza crust
2 garlic cloves pressed
8 oz Mozzarella cheese (about 2 cups grated)
1/2 cup Parmesan Cheese (grated)
2 cups diced cooked chicken breast
1/2 cup Pesto Sauce
1/2 cup Grape Tomatoes
PREPARATION:
Preheat oven to 425. Lightly brush LARGE BAR PAN with vegetable oil. Unroll dough onto bottom of pan, gently stretching and pressing dough to cover bottom. Bake 12-14 minutes or until crust is golden brown.
Meanwhile in CLASSIC BATTER BOWL, combine chicken, pesto, tomatoes, Parmesan cheese and garlic.
Remove pan from oven, sprinkle with 1 cup of mozzarella cheese evenly over crust; top with chicken mixture and remaining cheese. Bake 6-7 minutes or until crust is deep golden brown and cheese is melted. For more recipe ideas and to purchase The Best Kitchen Tools that will help reduce your time in the Kitchen visit my web site www.pamperedchef.biz/maiskitchen - we can schedule a time and I will be Happy to cook for you and your friends! Buen Provecho!

FATHER'S DAY PERFECT GIFTS

Check my Pampered Chef website for Great GIFTS for the Fathers in your life www.pamperedchef.biz/maiskitchen

Meal of the week 05/26

Grilled Turkey Sausage with Penne Pasta

Great combination of sweet Italian Turkey Sausage, grape tomatoes, grilled eggplant, chunks of mozzarella cheese mixed with a pesto sauce! DELICIOSO... 4/6 servings $34

This week's recipe

BASIL PESTO

Ingredients:
Coarse salt and ground pepper
1 garlic clove, peeled
1/4 cup toasted pine nuts
3 cups packed fresh basil leaves (2 1/4 ounces)
1/2 cup extra virgin olive oil
1/4 cup freshly grated Parmesan
Preparation:
On a cutting board, sprinkle 1/4 teaspoon salt over garlic and roughly chop.
Using a flat side of the knife blade, crush mixture into a thick paste. Add to food processor with pine nuts,basil, and 1 tablespoon oil. Pulse until ingredients are finely chopped. With machine running, add remaining oil in a slow, steady stream. Add Parmesan and pulse to combine. Season with salt and pepper. To store, place pesto in a airtight container with plastic wrap presses against the surface so it does not oxidize and turn brown. Refrigerate up to 2 days, or freeze, up to 3 months. (thaw before using).

Meal for Wednesday 05/19

CHICKEN CORDON BLEU

Grilled Chicken Breast stuffed with Swiss cheese and ham cooked in a light wine sauce on the side Mashed Potatoes. 4 Servings $34

Meal of the Week 05/05

Ricotta and Spinach stuffed Shells

Hand stuffed shells with a mix of spinach, ricotta and italian herbs topped with Mai's Famous Bolognesa Sauce and melted mozzarella cheese...These shells will melt in your mouth.

4-6 servings $34

As you probably know by now this is a very popular dish so don't forget to place your order ASAP! 

Recipe of the week 05/05

Happy Cinco de Mayo!

Quesadilla Cups with Mango Salsa

Ingredients:

4 oz (125g) Chihuahua or Monterrey Cheese

3 (6 in./15 cm) flour tortillas

2 tsp (10 ml) vegetable oil

1 medium firm, ripe mango peeled

1/4 cup (50 ml) roasted red peppers, drained and patted dry

1 serrano pepper, seeded

2 tbsp (30 mL) finely chopped red onion

2 tbsp 930 mL) finely chopped fresh cilantro

1 lime

1/4 tsp (1 mL) salt

Preparation:

Preheat oven to 400 degrees F. Cut cheese into twenty-four 1/2 in. (1 cm) cubes. Brush both sides of tortillas with oil. Stack tortillas and cut wedges for a total of 24 wedges. Press tortillas into cups of DELUXE MINI-MUFFUN PAN using MINI-TART SHAPER. Place one cheese cube into each cup. Bake 5-7 minutes or until edges of tortillas begin to brown and cheese is melted.

Meanwhile, for salsa, dice mango and roasted pepper. Finely chop serrano pepper, onion and cilantro. Juice lime to measure 1 tbsp. Combine mango, peppers, onion cilantro, juice and salt mix well.

Remove pan from the oven let them cool about 2 to 3 minutes. Carefully remove cups from pan to serving platter. Devide salsa evenly among cups. Serve inmediately.

Meal of the Week 04/28

ARROZ CON POLLO*

(Mai's Traditional Chicken and Rice recipe)

Very flavorful and fluffy yellow rice combined with chicken breast chunks, peppers, carrots and sweet peas served with a side of sweet baked plantains. Absolutely Delicioso! 4 servings $28

*New: Mai's Healthy Meal Info - A serving of chicken and rice contains a total of 577 calories. Carbohydrates provide 375 calories, proteins provide 78 calories and fat provides 124 calories. A serving of chicken and rice has 29 percent of the daily value (DV) for total calories based on a diet of 2,000 calories per day. (Livestrong)

Recipe of the Week 04/28

Spinach and Tomatoes Calzones

Ingredients:

2 tablespoon Extra virgen olive oil
10 ounces baby spinach
Coarse salt and pepper
all purpose flour, for work surface
1 pkg (13.8 oz) refrigerated pizza crust cut into 4 equal pieces
1 cup grape tomatoes cut in half
8 ounces fresh mozzarella torn into pieces
1 tablespoon basil pesto (stored bought)

Preparation:

Preheat oven 450 degrees. lightly oil a Large Round Stone ( I recommend The Pampered Chef Stones for a crispy golden brown results) In a large saucepan, bring 1/2 cup water to a simmer. Add spinach and season with salt; cover and cook until wilted, about 2 minutes. Transfer spinach to a fine mesh sieve a drain, pressing with a rubber spatula to release as much liquid as possible. Transfer spinach to a cutting board and roughly chop. on a lightly floured work surface, roll each piece of dough into an 8 inch round. In a medium bowl, stir together spinach, tomatoes, pesto and cheese. Season with salt and pepper. With a slotted spoon, divide mixture among botton halves on dough rounds, leaving a 1 inch border. Fold top half of each over filling and roll and pinch edges to seal. carefully transfer calzones to the stone. Brush top lightly with oil and season with salt and pepper. Bake until calzones are golden brown, 15 to 18 minutes.

Meal of the week 4/21/10

PABELLON CRIOLLO

VOTED BEST CARNE MECHADA BY MAI'S KITCHEN COSTUMERS!

This delicious Venezuelan Traditional dish is composed of creamy black beans soup, pulled beef, fried ripe plantains, white rice, mini arepas and shredded white cheese. DELICIOSO!
4-6 servings $38

Recipe of the week 04/21

Chilli Con Queso Dip

Ingredients:

1 lb. Velveeta Cheese
15 oz. can chili with beans
4 oz can chopped green chilies, undrained
1 medium onion, chopped

Preparation:
Combine all ingredients in slow cooker.
Cover and cook on high 30 minutes or until Cheese is melted, stirring frequently.
Cover and cook on low 30 minutes to 1 hour more. Stir occasionally to prevent scorching.
Serve with corn chips

Meal of the Week 04/14

Meat Loaf
(Albondigon Relleno)

Lean ground beef roll stuffed with spinach and mozzarella cheese cooked in a Tomato Sauce with a  side of Garden Rice. 4 servings $28

Meal for Wednesday 04/07

ZUCCHINI LASAGNA

(PASTOCHO)

Grilled zucchini layers combined with a spectacular shredded chicken breast in a garden vegetable sauce topped with mozzarella cheese. 4-6 servings $28

Mother's Day Special-From Mai's Kitchen and Pampered Chef

This year make Mother's Day Special, for all the moms in your life! This is defenitly a great gift, it can be used to arrange fresh flowers, as a canddle holder or just make a delicious Tiramisu! She will love it!. E-mail me at maievsky@gmail.com with your order no later than April 30th to guarantee delivery by May 8th.

If you Host a show in April you can get it for $15.80 plus FREE products of your choice. HALF price and discounted products, 10% discount for a year. FREE shipping on your order, plus an amaizing time between friends. Call me soon to schedule your party I only have 2 days left in April!
For the Spring catalog please visit http://http://www.pamperedchef.com/ordering/shopOnline.tpc

Recipe for Wednesday,04/07

TIRAMISU

Ingredients:

1 pkg. (8 oz.) Cream Cheese, softened

3 cups cold milk

2 pkg. (3.4 oz. each) Vanilla Flavor Instant Pudding

1 tub Cool Whip whipped topping, tawed, divided

48 Nilla waffers

1/2 cup brewed strong coffee, colled divided

2 squares semmi-sweet chocolate, coarsely grated

1 cup fresh raspberries

Preparation:

Beat cream cheese with mixer until creamy. Beat in milk and pudding mixes. Stir in 2 cups cool whip.

Line 2 1/2 qt. bowl with 24 wafers; drizzle with 1/4 cup coffee. Top with half each pudding mixture and chocolate. Repeat all layers.

Top with remaining cool whip and raspberries.

Meal for Wednesday 03/31

Mai's Paella!

This is a family favorite and brings back so many memories from home.....
A combination of yellow rice, fresh shrimp, calamari, mussels, red bell peppers, sweet peas and herbs cooked to perfection. Delicioso!

4 servings $38

Recipe of the week 03/21

Potato
Croquettes

Ingredients:
2 cups mashed potatoes
2teaspoons chopped fresh parsley
Coarse Salt/ Ground Pepper
1 cup all purpose flour
1 large egg
1 tablespoon water
1 1/2 cups fresh breadcrumbs

Preparation: In a large bowl, stir together 2 cups mashed potatoes and parsley; season with salt and pepper. In a shallow bowl, place flour; in another shallow bowl, whisk 1 Large with 1 tablespoon water in a third shallow bowl, place breadcrumbs. Form potato mixture into 3/4 by 2 inch logs. Roll in flour, shaking off excess, dip in egg wash, then roll in breadcrumbs to coat. In a heavy medium saucepan heat 1 1/2 inches vegetable oil over medium-high until hot. In batches, fry croquettes until golden brown on all sides, about two minutes per batch, turning as needed. Drain on paper towels.

Meal for Wednesday 03/24/10

PENNE PASTA with Grilled Chicken, Grape Tomatoes in a Creamy Pesto Sauce. Made fresh and  Simply Delicious!
4 servings $28

Recipe of the week 03/24/10

ROASTED GARLIC

Ingedients:
1 pound garlic (6 to 8 heads)
coarse salt and ground pepper
1 tablespoon dry Italian herbs
1/2 cup extra virgin olive oil

Preparation:
Preheat oven to 400 degrees. Using a serrated knife, slice off top quarter of garlic heads, exposing as many cloves as possible. Arrange garlic heads, cut side up, in a 8 or 9 inch square baking dish. Season garlic with salt and pepper and sprinkle with herbs. Slowly pour olive oil over each head, let it soak into and around the cloves. Cover dish tightly with foil and roast until cloves are golden, completely soft about 1 hr. From the bottom up squeeze each head to push out cloves. Transfer garlic to an airtight container. (garlic will keep, refrigerated up to 2 weeks) Roasted Garlic can be added to creamy dressings, vinaigrette or dips.

SPECIAL ANNOUNCEMENT

Mai is very proud to announce a new partnership with Pampered Chef The high-quality kitchen tools and accessories. Even if you don't enjoy cooking or don't cook often these kitchen tools will make the time you do spend in the kitchen a pleasure! The tools are designed to simplify your time in the Kitchen. You will be amazed the meals that you will be able to created in less than 30 minutes and how little to clean up, your family will love it. Please let me know if you are interested in HOSTING a Show at your home, its very fun and you can get friends together to spend a wonderful time eating and enjoying good food. If you're getting married we offer an excellent wedding registry as well. For more information please give me a call @ 713-922-3292 and it  will be my pleasure to set a time for you!

Meal for Wednesday 03/17/10

ASADO NEGRO (POT ROAST)

Back by popular demand! This week Mai's Kitchen will offer Asado Negro, it will be delicious so you wont want to miss it. But place your order now because when its gone, its gone!

You wont won't want to miss this vary flavorful, slow-cooked tender round roast cooked in the Venezuelan traditional way; slow and low in a sweet red wine sauce served with a side of real home made creamy mashed potatoes. 4 Servings $28.00

Recipe of the week 03/17/10

Pudding Chocolate Chunk Cookies

This is a fun recipe to make with your KIDS!


Ingredients:
1 cup (2 sticks) butter or margarine softened
3/4 cup packed brown sugar
1/4 cup granulated sugar
1 pkg. (3.4 oz) Vanilla flavor instant pudding
1 tsp. baking soda
2 1/4 cups flour
1 pkg. (12 oz) semi sweet chocolate chunks

Preparation:
Heat oven to 375 degrees. Beat butter, sugars, dry pudding mix and vanilla in a large bowl with mixer until blended. Add eggs and baking soda; mix well. Gradually add flour; stir chocolate. Drop teaspoonfuls of dough, 2 inches apart, onto baking sheets. Bake 8 to 10 minutes or until golden brown.

Meal for Wednesday 03/10/10

Grilled Chicken in a Mushroom Sauce

Chicken breast in a light wine sauce, sauteed mushrooms on a bed of creamy mashed cauliflower 4 servings $28

Recipe of the Week 03/10/10

Slow- Cooker Nacho Dip

Ingredients:

1 lb. ground beef

2lbs. American cheese, cubed

16-oz. jar salsa, your choice od mild, medium, or hot

1 Tbsp. Worcestershire sauce

Brown ground beef in a non stick skillet. Drain.

Place beef in slow cooker. Add remaining ingredients and blend well.

Cover and cook on high 1hour or until cheese is melted, stirring occasionally. turn to low until ready to serve, up to 3 hours. serve with tortilla or corn chips.

Meal for Wednesday 03/03/2010

Grilled Eggplant Lasagna
Layers of eggplant covered with Mai's Famous Bolognesa sauce, fat free Bechamel cream topped with Mozzarella cheese Baked until Golden Brown! No doubt this is the best Healthy Choice of the week. 4 to 6 servings $28

Recipe of the week 03/01/10

Shrimp Dip in a Bread Bowl

I made this dip for a friends birthday and it was a real success

Ingredients:
1 sourdough bread (round shape)
1 lbs. Shrimp pealed and cut into small pieces
1 cup whipping cream
1 package KNORR Alfredo Sauce Mix
1/2 cup white wine
1 cup Parmesan cheese
1/2 cup chopped onion
1 teaspoon mashed garlic
1 tablespoon butter
Salt and Pepper
How to prepare your bowl:
Cut about 1/2 inch off the top of the loaf with a serrated knife; remove bread on the inside, making it hollow , leave about 1 1/2 inches thick on the inside.
Preparation:
Preheat oven to 375 degrees.
In a medium sauce pan at medium heat melted butter, saute onion and garlic until light browned; add shrimp and the rest of the ingredients cook until you obtain a creamy mix; pour mix into the bread and bake for 20 minutes. Serve with pita crackers or bagel chips.

Meal for Wednesday 02/24/10

Mai's Kitchen Special Stuffed Red Bell Pepers

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

Recipe of The Week 02/24/10

CAPRESE/KALAMATA ANTIPASTICKS

Ingredients:
1 package 8 inch bamboo skewers
1 pint cherry tomatoes
2 pounds small balls of fresh mozzarella
24 leaves fresh basil
24 Kalamata Olives
Dressing:
Mix 3 tablespoon olive oil
1 tablespoons Balsamic Vinegar
salt and pepper
Preparation:
Skewer tomatoes, mozzarella and olives placing basil leaves between them. Drizzle them with dressing right before serving

Freezer Option

Remember: If during the week you get caught up in your daily routine and don't' have time to cook, Mai's Kitchen offers the perfect solution!

We keep always our delicious Creamy Black Bean Soup, Famous Bolognese pasta sauce, Butter Squash Cream and Turkey Chili frozen and packed ready to heat and serve! No fuss, no mess and ready to serve in minutes. As always its made from scratch from our kitchen to your table.

Recipe of the week 02/17

Pineapple Cream Cheese Flan

Ingredients:
3/4 cup sugar
1 can sweetened condensed milk
8 oz. cream cheese
1 can (6 oz) pineapple juice
5 eggs
Preparation:
Preheat oven at 350 degrees F
In a small pot at medium low heat melt the sugar until getting a light brown caramel; while still hot transfer it into a medium Pyrex, be sure to cover the bottom evenly; set at side.
Cream together the rest of the ingredients using a blender; until getting a very smooth consistency. Pour your mix into the Pyrex and bake for 45 minutes approximately or until a toothpick inserted into the center comes out clean. Serve Chilled

Meal of the week 02/03/2010

Mushroom & Chicken Cheese Crepes

Creamy delicious mix of mushrooms perfectly combined with roasted chicken and topped with a light
white wine sauce!
4 servings $28

Recipe of the week 02/03/2010

Chicha de Arroz:

Chicha (pronounced chee-cha) is a refreshing Venezuelan drink made of rice. Its creamy and delicious and perfect for any occasion.

Ingredients:
1 cup of rice
5 cups water
pinch salt
skin of one lemon
1 canela (cinamon) stick
2 tablespoons real Mexican Vanilla
1 cup sugar
1 can sweet condensed milk
3 cups whole milk
Preparation:
In a medium pot add your water and bring to a boil. Add lemon peel, canela stick and rice and cook until very tender (about 35 minutes); Allow to cool, take the lemon skin and canela stick out and blend using a blender until smooth (if you'd like you can use a colander to obtain a super smooth taste) add the rest of the ingredients and mix well; serve with crushed ice, sprinkle with canela powder and enjoy!