ROASTED CHICKEN WITH PAPRIKA, ORANGE, AND CHILES
OR A VEGGIE VERSION STARRING PORTABELLA MUSHROOMS
FARFALLE WITH ROASTED TOMATOES, THYME AND GOAT CHEESE
MIXED GREENS WITH SHERRY WINE VINAIGRETTE
GARLIC BREAD
GERMAN CHOCOLATE WHOOPIE PIES FOR DESSERT!
Yum yum yum yum yum, here it is:
Meatloaf with Chili-Garlic BBQ Glaze
VEGGIE OPTION: Quinoa Black Bean Loaf with Chili-Garlic BBQ Sauce
Mashed Red Potatoes with Caramelized Onions and Crispy Kale
Roasted Cauliflower with Tumeric and Local Honey
Raw Veggie Salad with Apple Cider Vinaigrette and Red Fresno Chiles_
DESSERT: Individual Berry Cheesecakes
Inspired by our recent trip to Mexico and ‘The Little Mexican Cooking School’
Roasted Pork with Tomatillo Piconcillo Salsa
VEGGIE OPTION: Roasted Mushroom Enchiladas with Tomatillo-Piconcillo Salsa
Slow-Cooked Pinto Beans with Gaujillo Chile and Epazote
Roasted Carrots with Serrano/Lime Butter
Mixed Green Salad
Mexican Chocolate
We’re super excited to get back to our take-out night and really turn it into the successful project we know it can be.
So it’s moving a couple days earlier in the week to help get over the mid-week slump – on Wednesday nights let us do the cooking!
My mom and I have birthdays exactly one week apart. Interestingly enough, my sister’s and dad’s birthdays are back-to-back, so we’ve always celebrated November birthdays and February birthdays. This particular February birthday celebration was sure to be a big one as my mom was turning 60 and wasn’t feeling terribly enthused. Back in December, during the throws of holiday parties, I began to daydream about vacation – a break of sorts from the hustle and bustle of holiday catering and events. That’s when it occurred to me – what would soften the blow of turning 60 and give Aaron and I a much needed break from owning and operating our catering company? A week long Mexican fiesta at an all-inclusive resort on the Riviera Maya. Yeah!
Red Chili Chicken Enchiladas
VEGGIE VERSION: Spinach and Mushroom Enchiladas
Mixed Greens with Fresh Veggies and Chimichurri
Black Bean and Roasted Corn Salad
Pico de Gallo with Homemade Corn Tortilla Chips
Dessert: Peanut Butter Pretzel Cookies
YUM!
Roasted Pork Tenderloin with Fresh Mint and Oregano
VEGGIE VERSION: Quinoa Black Bean Cakes
Farro Risotto with Spinach and Goat Cheese
Roasted 8hr Veggies
Mixed Green Salad with Guajillo Chile Viniagrette
DESSERT: Peanut Butter Cookie Cups
We are off for Friday Night Take-Out for a couple of weeks (last week and this week!). We’ll be back in business next week. We hope everyone had a wonderful Thanksgiving as we meant to send out an email letting everyone know to enjoy their Thanksgiving leftovers instead of Friday Night Take-Out last week – unfortunately, the week got away from us, and we never got it done. Then this week, I’ve been under the weather and behind on work – ’tis the season!
Hope to see everyone next week for a delicious Friday Night Meal.
Thanks so much for your continued support!
Farfalle with Artichokes, Parmesan, Garlic, and Cream
Roasted Pork Tenderloin with Herb Salt
VEGGIE: Roasted Mushrooms with Herb Salt
Veggie Salad with Beets & Oregano Garlic Oil
Bread Pudding with Walnuts & Caramel
Baked Chicken with Garlic and Rosemary
VEGGIE: Stuffed Pablano Peppers
Wild Mushroom Risotto
Roasted Carrots
Mixed Baby Greens with Red Chili Vinaigrette
DESSERT: Chocolate Cake Sandwich Cookies with Peanut Butter Frosting
(YUM.)
