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.