Well then, let it snow, rain or sleet.

Hello Readers and Happy Monday!

Heads’ up, today’s post is totally unrelated to food but all about holiday spirit.

This morning I turned off my alarm, refused to get out of bed and drank coffee instead of my usual tea.

I thought to myself, why am I so tired and played my inner drill sergeant Mayari to motivate myself, get up and do all things that need to get done. ” Seriously, you need to respond to these emails.” “Girl, you got to get these bills paid”. ” Just because you aren’t in the mood doesn’t give you a pass to not do anything” ” You can take a break during Christmas week, but today you have stuff to do”. Between having 3 December birthdays in my house, Christmas, a small business to run and sick mom, I have found that although we are all doing our best to quarantine and practice distancing, I have not had any actual rest. We have been home for about 9 months now and I can honestly say I have never been more mentally exhausted than I am now during Christmas.

The flurries outside my window have started to thicken and drill sergeant Mayari said ” HA, I hope you don’t have to drive anywhere today cuz you know how other people drive in the snow”.

Umm ok RUDE, drill sergeant is definitely making her presence known today and it’s time for her to go.

I turned on my speaker, started my Christmas playlist and my favorite song “Let it Snow” by Frank Sinatra and the B Swanson Quartet came on. I start belting out the song and my sister next door says “I can’t hear my teacher I am in class!” Sorry! I said and quickly turned down the volume to a more respectable level.

As I hum along the song starts to take on a new meaning. ” The weather outside is frightful, but the fire is so delightful, and since there is no place to go let it snow, let it snow, let it snow”. I thought to myself the fire is delightful, the fact that I am alive is delightful, the fact that I can breathe, sing, have a sister is delightful. I can buy gifts, wrap them, make a birthday cake, delightful. Let’s be real here, the fact that my business is still running, delightful; my loved ones are all ok, delightful.

I am delighted in the realization that all of these mini fires in my life, that earlier this morning I saw as obstacles needing to be put out, are actually, the only things keeping me warm.

So yes, the weather outside is frightful my friends. There are so many things happening to each one of us that may seem to be unbearable. But I encourage you today to change your perspective. The clutter in your life you are dreading, or want to throw away in reality is the fuel to your souls fire. Keeping you warm all the way home.

With that, the song I have heard over and over again for 20+ years now has a new meaning. No matter how much snow, rain, or sleet, the outside world spooks us with, in one swift perspective shift” All the way home I’ll be warm”.

Until Next Time,


Maple Mustard Chicken

Hello Readers!

Hope you all are staying warm and beginning to enjoy the holiday season!

Today I wanted to share a recipe for my maple mustard chicken. If you like honey mustard than this recipe is up your alley.

Maple mustard chicken

Maple Mustard Baked Chicken


  • 1/4 cup olive oil
  • 1/3 cup of yellow mustard
  • 1/3 cup whole grain dijon
  • 1/4 cup pure maple syrup
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1/2 tsp garlic powder (optional)
  • 8 chicken cutlet

Method of Preparation

  1. Mix together olive oil, yellow mustard, dijon mustard, salt, pepper, and maple syrup.
  2. Optional- coat chicken in flour before marinating in mustard mix for a crispier chicken.
  3. Bathe chicken in mustard mixture ( let marinate in mix for 1 hour for more flavor)
  4. Bake in a 400 degree F oven for 30 minutes.

That’s it! Super simple recipe that makes a delicious weeknight meal.

Thank you for reading, if you try this recipe please let me know in the comments!

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Until next time,


Winter Squash Bowl

Hello Readers and Happy Monday!

Today I will be sharing with you the recipe for my winter squash bowl, it is one of our most popular prepared meals menu items this season, and for many reasons. It is satisfying, sweet and savory and good for you!

A seasonal bowl to carry you this winter.


2 Servings


  • 1/2 butternut squash ( pumpkin, acorn), diced into slightly larger than bitesize
  • 2 tsp salt
  • 1 tsp black pepper
  • 1/2 cup olive oil
  • 1 bunch of kale- chopped, rinsed and steamed
  • 1/2 cup quinoa cooked
  • 3 tbsp. craisins

Method of Prep

  1. Wash, chop and steam 1 bunch of Kale
  2. Boil 1/2 cup of quinoa with 2-4 tbsp of olive oil, 1 tsp of salt
  3. Dice chosen squash and season with olive oil, salt and pepper. Roast at 400 for about 20 to 25 minutes
  4. Once your quinoa is cooked through, strain and set aside to cool.
  5. Take warm quinoa and place on bottom of bowl.
  6. Next layer steamed kale on top of quinoa.
  7. Third, place roasted squash and craisins on top of kale.
  8. Finally drizzle remaining olive oil, and salt and pepper on top of bowl.
  9. Enjoy warm or keep in fridge for up to 5 days.

If you make this recipe at home please share how it went! If you would like to order this meal, connect with us on our Facebook page or through the contact page.

Well readers, I hope you have a great week and find some time to try out the recipe!

Until next time,


Turkey day leftovers

Hello Readers, and happy Thursday!

If you are reading this in real time, you have had those turkey day left overs in your fridge for exactly 7 days. Now hopefully you have frozen most of them but if not its ok today I will share some ideas for you to repackage those leftovers into dinner delights.

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  1. Leftover pot pie- this is an easy one. Buy some pie dough layer all of your left overs into a glass pan and roll out pie dough on top. Bake at 375 for about 35 to 40 mins and presto! An easy pot pie that everyone will love.
  2. Croquetas de Pavo- with your left over mashed potatoes you can make delicious tapas! All you need to do is take your cold mashed potatoes, in a palm sized ball, poke a hole through the center and stuff it with left over turkey bits. Close up the hole and repeat until you have reached your desired amount. Next roll the balls in a bath of flour, then beaten eggs, and finally bread crumbs. Shallow Fry these guys up until cooked through ( about 5 mins)! You can fill these croquetas with more than just turkey if you want , feel free to add in left over vegetables and sauces. Here is great recipe.
  3. Stew- an easy way to use up leftovers is making a soup. This is ideal for left over meats, and vegetables. I would suggest, sautéing garlic, onions in some turkey fat/ olive oil, adding 2 bay leaves. Next, add in left over meats and vegetables stirring frequently for about 3 min. Next, add in any leftover gravy you may have, this will help deepen the flavor and thicken the soup. Finally add in your liquid ( stock is preferable). I would suggest 2 cups of liquid per1 cup of left overs. Bring to a boil, then let simmer for about 20 minuets.
  4. Turkey Fat uses- If you pull out your turkey and it has a gelatinous film over it, perfect! Use this turkey fat in place of butter and oil for your cooking. This will add significant flavor to all your meals this week.

OK Readers!

Hope these quick tid bits help you figure out what to do with any left overs you have!

If you have any specific questions please leave me comment. I am more than happy to give you some ideas!

Until next time, Cheers!

P.S. Don’t forget to sign up for our Insiders letter! We talk about food and drink pairings and highlights of the season!

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The Holiday rush has begun, and we here at Mayari’s Voyage have thrown our hat in the ring! Realizing this holiday season will be spent differently than others we created a fun holiday activity for you to do with your loved ones.

gingerbread cardboard decor on white surface
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Our holiday Gingerbread DIY boxes are the perfect solution for entertainment on Christmas eve. We are providing you with enough dough to make 1 dozen gingerbread men, a gingerbread cut out, 3 different American buttercream colors for decorating and of course some decorating candies!

All boxes will be delivered on December 23, 2020.

You can purchase a box by clicking here and discover more of our edible holiday gifts!

Thanks for reading! We will be back next week with some holiday recipes!

Until then, Cheers!

Local Wines

Holiday Season 2020

Hello Readers and happy Monday!

This holiday season is going to be different, and with those differences, we should also make some adjustments to how we eat and drink.

Below is an excerpt from our Newsletter talking about local wines and the top three I recommend for this holiday season.

“One thing I NEVER bought local, was wine.

Having worked in a wine store and being a student of wine (currently studying for my wine exams, will keep you updated when I pass 😊!) Local wines, as in wines from the east coast USA is not something any wine aficionada would ever consider. Me, with my ever-developing bourgeoisie taste, followed in suit, by only consuming US wines from either Oregon, California, or Washington state. Any other wine consumed would only come from the “old world”.

Want to know something funny though?

Europeans (the old world people) ONLY consume wines from their regions. This means a person who lives in the Burgundy region of France, will 9x out of 10 spend their euros on a wine from Burgundy. Only purchasing a wine from a different region when impressing company from that place”.

You can get the full article by signing up here

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Thanks for reading!

Until next time,


It’s all Gravy Baby!

Hello Readers, and happy Monday!

Tis the season to make gravy. Yummy, rich, flavorful gravy that will make everyone happy…well except for our gluten free friends (sorry guys you will get a fun recipe next week).

I want to share with you all a foundational recipe. Something that I learned in culinary school, and can be applied to all types of gravies you make moving forward. If you have any specific questions, feel free to comment below and I will get back to you!

Let’s start with the foundation of any good sauce, a roux.

A roux is a a thickening agent that adds flavor. Yes you can use something like cornstarch, or arrowroot, but neither of these will add depth of flavor and when making a gravy I suggest adding as much flavor as possible. A classic roux will get the job done.

Make a classic roux

  • 2 tbsp of fat ( butter, chicken fat, bacon fat, beef fat, duck fat, olive oil, coconut oil)
  • 2 tbsp of flour, mixed with 1tsp of salt and 1/2 tsp of black pepper
  • Melt fat and whisk in flour gently. Keep whisking until the mixture turns a golden brown.


  1. After you have made your roux, you will then add one cup of vegetables and meat. For example if you are making a mushroom gravy, I would add in mushrooms and onions. If you are making a Turkey gravy I would add in onions and turkey bits. This is also a great time to add 1tbsp of DRIED herbs.
  2. Cook this for about 3 minutes on medium -low heat.
  3. Next take your whisk again, start gently mixing everything in your pot and add in 1 .1/2 cups stock. Your stock should match the protein you will be serving it over (if you are doing a mushrooms- use vegetable stock, turkey use turkey stock).
  4. Whisk intensely for about a minute to make sure everything is incorporated.
  5. Let simmer for about 5 mins. This is the ideal time to add 1 TSP fresh herbs. ( the longer you let it cook the more it will thicken)
  6. Take off heat and serve warm.

Alright readers I hope this helps you make the best gravy for this holiday season! Tell me how it went below or on social media.

At the end of this week I will be sending out drink pairings for the season. To receive this make sure you sign up for out newsletter below!

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All right readers! I am back in the blogging groove and can’t wait to share more with you.

until next time,


Side Dish Sale

Mashed potatoes, roasted vegetables, and salted caramel apple galettes…yes Thanksgiving and all its glorious flavors are here! If you would like some help with dinner this year, let us make the side dishes and a special dessert for you! You can check out the menu and place an order here.

Talk to you next week for some yummy recipes!

food on brown wooden table with chairs and plates
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Early Holiday Planning pt 2

postit scrabble to do todo
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Happy Monday Readers,

If you are reading this in real time, there is only 17 days until Thanksgiving here in the U.S.A. I realize many of us find this time of year stressful and overwhelming. If you feel this way keep reading and let me share some more professional tips of preparing for large cooking days. Take a look at Early holiday planingg pt 1 for ideas on desserts, potatoes, and appetizers.

Turkey Prep- Brine your turkey. Your turkey should be sitting in brine 2 days before your cook it. Yes Monday night make your brine, soak it until Wednesday afternoon. Wednesday night, season your turkey and leave it seasoning over night. This way your turkey is ready to be placed in the oven as soon as you wake up the next day. Getting your turkey cooked early is a great strategy. You can easily lower the temp of your oven to 200 and keep all your food warm until your are ready to serve.

Gravy- if your turkey is done early you actually have time to make a turkey gravy from the fallen juices of your turkey pan. Which you will have plenty of since your brined your turkey!

Shocked/Blanched Vegetables- if you are making simple vegetable sides like green beans or broccoli or whatever your families favorites are, here is an easy tip. Boil water with salt and olive oil once the water is boiling dump the raw veggies in the boiling water for about 2 minutes. Take them out and put them too cool. On Thanksgiving day, you can take those shocked veggies and just add a little finishing salt and black pepper, let them sit in the warming oven for up too 2 hours. They will taste amazing and fresh with gravy or sauce.

OK readers! Make sure to sign up for our Insiders List to receive recipes and wine and drink pairings!

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Until Next time,


Early Holiday Planner Part 1

Happy Monday!

Have you already started thinking about the holiday season? Are you already stressed planning out Thanksgiving dinner? Let us help you!

Our 3rd annual Thanksgiving Side dish sale begins October 26, 2020 to give you plenty of time to focus on your turkey, table setting and guest list.

Now if you plan on cooking yourself let me give you some pointers!

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  1. Make your dessert early. If you are making a pie or cake. you can create it, bake it and freeze it. It will last a week in your freezer and as long as you wrap it in plastic wrap, it won’t pick up any weird freezer smells. Bring it out of the freezer an hour before you sit down to eat and it will be perfect!
  2. Mashed potatoes (white, yellow, or sweet) Boil your potatoes Tuesday or Wednesday. wrap them up good in plastic wrap. On Thanksgiving day, all you need to do is heat up your coconut milk or heavy cream add your potatoes and salt and pepper, mash them in the hot creamy liquid and they will be perfect.
  3. Stock up on your favorite drinks now! Right now in October your favorite wine, wine coolers, beers and spirits are in full stock. By them now before Halloween so that when the HallowThankMas new year rolls up on you, you are not experiencing stressful shipping delays or crowds in the liquor store.
  4. Cold Appetizers- charcuterie boards, fruit bowls and crostini’s with spreads and olives, perfect for the holiday, You can make it Tuesday, put it in your fridge take it out an hour before you serve it and it will keep people out of kitchen while you are focused on your turkeys and everything else!

Alright readers, I will be back next week providing you all with recipes to make the season easier for you and your planning!

Until next time,


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