baked parmesan crusted pork loin with a warm white bean salad with sweet onion, red and yellow tomato and basil

Cupcake Hamburgers!

Happy Birthday to me~Ciopinno! ;-)

Catering for Rose society brunch...

Fresh fruit salad with mint & sugar granita

                                                                 
                                               

White bean & bacon salad (bacon, fresh torn basil, and dressing not shown)

Fresh green bean salad with black olives & red onion(three cheese balsamic not pictured)

Greek orzo pasta salad with crumbles feta, tomato, cucumber, black olives and garbanzos

Vanilla with vanilla frosting zebra cake

Margarita cupcakes-vanilla with fresh grated lime, brushed with tequila and topped with margarita jelly beans and lime jelly candies

Pulled chicken breast over mexican rice with black beans, fresh tomatoes & bell peppers topped with reduced fat cheddar

Pan seared grouper over fresh green beans with a medley of cherry tomato, red onion & black olive (with red jalapeno) saute

Chicken marsala with cauliflower mashed~

Catering for luncheon~

Lemon Basa with broccoli mashed potatoes~

Pan seared adobo chicken breast over a black bean & corn salad with red bell peppers, red onion and low fat Mexican cheese

Catering for ERRO Jewelry show!

Low fat (lemon) Kissing koi cupcakes~

Star Wars Cupcakes for Birthday party....Gluten free and no egg for alleriges

Fun goodies for caterings~

Cute chicks! (cake pops)

More cake pops...dark chocolate with vanilla low fat cake

Three little piggy pops ;)

Pastelitos de guyaba!

Chicken sausage with orzo & broccoli florets in a spicy red pepper sauce

Pan seared tilapia, parmesan red lentil puree with rainbow baby carrots

For this recipe:

2-4 pieces of tilapia

1/2 cup lentils (per person)

1 tablespoon Parmesan cheese( per person )

1 package of baby carrots (or regular)

2 cups chicken broth

1 tablespoon extra virgin olive oil

1 tablespoon lemon juice per serving of fish

salt, pepper , house season, lemon pepper

1 tablespoon of butter substitute, or real butter (I use Brummel and Brown)

In a non stick skillet on medium heat add olive oil and seasoned fish to pan.

Cook on each side until fish starts to turn white, after flipping fish on opposite side to cook add lemon juice and turn down heat to low and let cook for 2-3 more minutes.

In quart pot bring chicken broth to a boil (you can use plain water also)

Add baby carrots (tops trimmed off) and cook for 3 minutes. Remove baby carrots(SAVE liquid) and place into a dish of ice water for 3-5 minutes. (omit this step if you do not want to reheat carrots).

Bring chicken broth/water to a boil again and add lentils.Let cook for 5 minutes and drain. Reserve 1/2 cup 1iquid.

In a food processor add lentils, butter, 2 tablespoon of liquid and cheese. Blend until lentils are pureed. Add salt and pepper to taste.

plate fish, lentil puree, carrots and serve