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

Turkey Chili!

Fresh made Turkey Chili available today and ready to eat! If you have plans for the weekend and would like not to have to cook, this is perfect! All you have to do is heat and serve! Call me or send me an email with your order and I'll drop it off.

Meal for Thursday April 09, 2009

Famous Chicken Zucchini Lasagna (named "PASTOCHO" by a good friend :) The dish is made with grilled zucchinis, shredded chicken cooked in a vegetable primavera sauce topped with mozzarella cheese and baked to perfection, your family will love it!

**This is a very healthy dish ideal for low-carb diets; four servings $28

Meal for Thursday April 09, 2009

Arroz con Pollo

Venezuelan Traditional Rice with chiken and Veggies plus a side of baked plantains; four servings $25.

Recipe of the Week: Mai's Famous "Pie de Limon"

Prep Time:

10 min

Total Time:

3 hr 10 min

Makes:

8 servings

What you need...

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

1 can sweetened condensed milk

1 cup fresh lime juice

1/2 tsp. vanilla

1 Honey Maid Graham Pie Crust (6 oz.)

1 cup thawed Cool Whip Whipped Topping

How to make it:

PREHEAT oven to 250°F. Beat cream cheese,sweetened condensed milk, juice and vanilla with electric mixer on medium speed until well blended.

POUR into crust.

BAKE 15 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with whipped topping just before serving.