Beef Stroganoff

Here in chilly New England winter brings us a short list of fresh, seasonal veggies and fruits. Giving us, logically, a great long list of creamy, carb loaded dishes that we can indulge in! Yay!

This week I wanted to highlight beef stroganoff. Getting its origins from Russia, this dish is traditionally made with sautéed beef and a cream sauce made with sour cream, delicious to say the least.

This winter it is on our meal prep menu and it is super popular.

We make ours a little different by searing our red wine marinated beef, baby bella mushrooms, and onions.Then making our cream suace with a little bit of rosemary and serving it up with egg noddles.

If you would like to place an order you can do so by connecting with us on the contact page.

Thanks for reading this week! Until next time.



El Dia de los Tres Reyes Magos

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In Latin culture we love to celebrate, and January is no exception! The Christmas celebration is not over in Spain and most other Spanish speaking countries! January 6th is a day dedicated to celebrating the arrival of the 3 wise men/kings/magi, who brought baby Jesus the famous gifts of gold, frankincense and myrrh.

This day is celebrated more extravagantly than Christmas day, with crown shaped sweet breads, gifts, stuffed stocking and lavish parties, a magical day and the official 12fth day of Christmas.

I find this celebration a beautiful reminder of the reality of life. The 3 magi did not arrive on the day of Jesus’ birth, it would have been impossible given the time period, mode of transport, and distance from their kingdoms to Bethlehem. And this celebration reminds me that our gifts are not going to always show up when we “believe they should” but when God ( universe, higher power who ever you believe in) knows it is time for us to receive them.

So today I hope you are able to celebrate in the peace that the start of a new year brings us all, and relish in the “late” gifts you will be receiving through out the year!

Happy 2020!

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Happy Holidays

Hello Readers and Happy Monday!

I am wishing you all the merriest of holidays this season. I am grateful too all of our readers for your comments, likes and hanging out with us in 2019!

We will be back blogging January 6, 2020.

Thank you, and until nex time, Cheers!


Give the gift of food

This holiday season give the gift of food! Have you been having a hard time thinking of gift for your extra busy loved one? Do you have a friend who is ready to dedicate more time to their business or work, but is worried about having enough time to cook dinner for their families? Is your sister getting married soon and you want to find a way to ease her load during the planning stage?

A gift certificate to a private chef service may be just the the your loved one needs this holiday holiday season. The gift can be used on a any of our services including meal prep, a private event, or even on a catered event!

Click here to view our gift certificate options.

We believe in utilizing local produce and ingredients as much as possible for our services. We want your food to be as nutritious and delicious as it can be. Please reach out to us with any questions you may have and have a joyful holiday season!


Local makes a difference..

Hello Readers and Happy Monday!

As you may know already, especially if you read my blog often I am super passionate about utilizing local ingredients and supporting out local farms. This year I discovered Nourse Farm and since then all of the produce I use for my services is sourced from here. The photos above are russet potato used for the garlic chive mash, and butternut squash used for our vegans butternut squash soup for his years Thanksgiving side dish sale.

The flavor of their products was so naturally rich I was able to use less salt than usual! My advice is to utilize your local farms with whatever ingredients you can until they shut down for the winter. It will make a difference in your cooking, and provide your body with a more nutrient dense fuel!

Thanks for reading, until next time, Cheers!


Client testimonial

October is the season of giving thanks for everything from the moment we open our eyes we are thankful to God for letting us see the sunlight and the fall foliage displaying its colors: dark maroon, mustard yellow, bright orange, brown green, ever green and soft almond color on the edges of a big maple leaf.

The scent of cinnamon, cloves, star anise, nutmeg and all spice welcome the season of giving thanks. Our palate is reminded once again that the great Thanksgiving dinner is near. Pumpkin, squashes of all kinds, broccoli and apples become our staple. As our laborious mothers hand’s become busy and arduous they transform into chemist tasting, testing and modifying recipes we begin to think is there another way to cook this turkey? 

 I recently tasted a home made apple cake that Mayari baked from left over apples from apple picking. My, my, I was happy! Every bite was soft moist and fragrant. Small pieces of juicy and crispy Macintosh apples delighted my olfactory sent. Honestly I thought: “This is going to taste like a fruit cake,” but it didn’t.  In fact I will add this recipe to my family’s thanksgiving dinner.