Hobbies

These are some of my favorite menus - including complimentary main course, side dishes, wines and desserts. Additional recipes can be found on the recipes page. Menus are rated in degress of difficulty - 1 being the easiest, 5 being the most difficult.

Buon appetito!

• Menu #1 - Herbed Chicken
• Menu #2 - Chicken Marsala
• Menu #3 - Teriyaki Chicken
• Menu #4 - Grilled Salmon - NEW!
• Menu #5 - Steak and Spinach Pinwheels
• Menu #6 - Herbed Beef Tenderloin (holiday dinner) - NEW!
• Menu #7 - Honey-Glazed Ham (holiday dinner)

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• Main course: Herb-marinated chicken
• Side dish: Garlic rosemary mashed potatoes
• Side dish: Asparagus with Hollandaise sauce
• Side dish: Spinach salad (baby spinach, Granny smith apple, golden raisins, pecan chunks, feta cheese with Balsamic vinaigrette)
• Wine: Pinot Grigio
• Dessert: Lemon meringue pie

Difficulty level: 2 (Pie: 3)

Notes:

• The longer the chicken is marinated, the more flavor it has.
• You can substitute whole milk in the potatoes recipe, but it will not be a flavorful.
• Meringue: Very important! Use room temperature eggs.

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• Main course: Chicken Marsala
• Side dish: Risotto alla Milanese con funghi
• Side dish: Stuffed Zucchini
• Side dish: Fresh fruit salad (banana, pear, peach, grapes, berries)
• Wine: Pinot Noir
• Dessert: Cannolis (Chocolate eclairs make a good substitute.)

Difficulty level: 5

Notes:

• If you have help, utilize them! This menu requires a lot of last minute preparation.
• Chicken Marsala: leaving the chicken sit after dipping in the flour mixture too long will result in its covering turning doughy and sticky
• Risotto: al dente is nearly done, there should be a slight resistance in the center of the rice when chewed
• Stuffed zucchini can be prepared ahead of time and stored in the refrigerator, then heated in the oven just before serving (allow for a little more heating time due to refrigeration temperatures)
• Fruit salad should not be prepared ahead of time (fruit will brown).

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• Main course: Teriyaki chicken
• Side dish: White rice
• Side dish: Broccoli
• Side dish: Citrus fruit salad (banana, mandarin orange, pineapple, pear, watermelon)
• Wine: Sauvignon blanc
• Dessert: Fresh orange sorbet with chocolate mint cookies

Difficulty level: 2

Notes:

• Fruit salad can be made ahead of time and stored in the refrigerator. Mix fruit well to coat with citrus juices to prevent browning.
• Sorbet: Simple syrup (water and sugar mixture) is best made at last one day in advance of making sorbet and store in the refrigerator. Use less sugar for orange vs. lemon or lime sorbets.

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• Appetizers: Crab-Artichoke bruschetta
• Main dish: Grilled salmon
• Side dish: Grilled asparagus with tomatoes
• Side dish: Corn on the cob
• Side dish: Cucumber and tomato salad
• OR Side dish: Spinach salad (baby spinach, Granny smith apple, golden raisins, pecan chunks, feta cheese with Balsamic vinaigrette)
• Wine: Pinot Grigio
• Dessert: Chocolate mousse served with whole strawberries and whipped cream

Difficulty level: 2

Notes:

• Prepare the corn on the cob by boiling shucked corn in water for 6 to 8 minutes.
• I use Jello's chocolate mousse mix. I haven't found a recipe yet that is as good and as easy!

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• Main course: Steak and spinach pinwheels
• Side dish: Baked potatoes
• Side: Asparagus with Hollandaise sauce
• Side: Spinach salad (baby spinach, dried cranberries, sliced almonds with Balsamic vinaigrette)
• Wine: Merlot
• Dessert: German chocolate cake

Difficulty level: 3

Notes:

• Main course: When cooking bacon, do not cook until crisp.
• Dessert: Can be made the day before.

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• Cocktail: Champagne pomegrante cocktail
• Appetizers: Crab spread and crackers - RECIPE TO COME!
• Main course: Herbed beef tenderloin
• Side dish: Garlic mashed potatoes
• Side: Green beans with tomato and basil
• Side: Spinach salad (baby spinach, diced red onion, avocado slices, halved cherry and pear tomatoes with Italian dressing)
• Wine: Merlot or Cabernet Sauvignon
• Dessert: Chocolate mini-bundt cakes with fresh cherry filling

Difficulty level: 3

Notes:

• Dessert: Serve each mini-bundt cake with a dusting of powdered sugar and a dollop of cherry filling in the well of the cake

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• Appetizers: Stuffed mushrooms
• Main dish: Spiral-cut ham with honey glaze
• Side dish: Cauliflower in cheese sauce
• Side dish: Mashed acorn squash with apples
• Side dish: Green beans with bacon
• Side dish: Green salad (red and green lettuce, sliced beets, carrots, cucumber, radishes, sunflower seeds with Ranch dressing)
• Side dish: Cheese muffins
• Wine: Pinot Noir
• Dessert: Gingerbread with peach fruit sauce and vanilla bean ice cream

Difficulty level: 5

Notes:

• Prepare the acorn squash dish the day before (can be re-heated in a microwave).
• Prepare the gingerbread and peach fruit sauce the day before (can be re-heated in a microwave).
• Mushrooms can be prepared ahead of time and stored in the refrigerator, then heated in the oven just before serving (make sure you have room in your oven to heat these and still have room for your ham). Allow for a little heating more time due to refrigeration temperatures.
• If cutting up cauliflower, but not immediately cooking, leave soaking in water with 1 tsp lemon juice to 1 qt water. This will help prevent the cauliflower from browning.

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