Expressively Your Personal Chef Service by Chef Deborah ™

Sample Menu

All ingredients are prepared with fresh herbs and marinated in soy, olive oil or coconut oils whenever possible.

Meal #1 Smothered Pork with a Creamed

Mushroom Sauce 

                                                                                                Served with, brown rice green peas and carrots seasoned with butter, olive oil mix sea salt and lite pepper.

Meal #2 Southern Fried Chicken                                                                                                                                            Served with, smothered corn and sautéed collards greens.

Meal #3 Corn Beef,     

                                                                                                                                                                                                                                                                                               Served                   Served with, cabbage and potatoes.

(Happy Saint Patrick’s Day)!

Meal #4 Beef Brisket

Served with, red skin seasoned mashed potatoes with parsley & chives & broccoli with cheese.

Meal #5 Lemon-Garlic Broiled Halibut Fillet

Served with,roasted sweet potatoes and asparagus.

Enjoy Every Succulent Bite!

~Chef Deborah~

March Recipe!

Arugula Salad with Beets and Feta Cheese

Chef Deborah Spriggs-Ross

Ingredients

Salad Ingredients
Beets - (boiled until a fork easily goes in it, about an hour), peeled, sliced into strips
Fresh Arugula - rinsed, patted dry

Feta cheese

Walnuts - chopped

Dressing ingredients
Olive oil
Lemon
Dry powdered mustard
Sugar
Salt and pepper

Method

The amount of ingredients depends on how many people you are serving and how much salad you intend to serve them. The important thing is that this is a good blend of flavors. I didn't try tossing this salad; each plate was prepared individually.

The dressing amount for four

salads was 1/2 cup of olive oil, 1 lemon, 1/2 teaspoon of powdered mustard, 1/2 teaspoon of sugar, sea salt and pepper to taste. Actually, it is all to taste.

These are only approximate measurements.

Assemble the salad according to how much you want. A handful of arugula leaves, a few beet julienne (sliced into strips), some crumbled feta cheese, garnish with chopped walnuts. Use a vinaigrette salad dressing or what I've described above.

 Chef

Chef Deborah's

Natural Smoothies

Ingredients

1 cup vitamin fortified soy milk                                                                                                                                                                      1/2 cup rolled oats

teaspoon of flax seed                                                                                                                                                                           1 banana, broken into chunks                                                                                                                                                      14 frozen strawberries                                                                                                                                                                                                  1/2 teaspoon vanilla extract                                                                                                                                                      1 1/2 teaspoons honey                                                                                                                                                                     Preparation:

In a blender, combine soy milk, oats, banana and strawberries.  Add vanilla and honey if desired. Blend until smooth. Pour into glasses and serve.

  ~

Cucumber, Apple, Cinnamon and Honey Smoothie Recipe

(Serves 2)

Ingredients

10 thick slices of cucumber
1 organic apple

½ teaspoon of cinnamon

½ teaspoon of  honey

Preparation:

Place the sliced cucumber into the blender, next peel and cut the apple into 4 pieces and add this to the blender, along with the cinnamon and honey. Blend for approx 30 seconds and serve.

~

Blackberry and Honeydew Melon Smoothie Recipe

(Serves 2)

Ingredients

2 cups of frozen blackberries
2 cups honeydew melon (fresh or frozen)
1/3 cup of  honey or nutria sweet to taste

Preparation

Puree all ingredients in a blender. Blend. Pour and serve

  ~

Natural Power Energy Smoothie

(Serves 2)

Ingredients

2 ripe bananas

2 cups of frozen mixed berries

1 cups of organic plain yogurt

1 ½ cups of natural cranberry juice

2 tablespoons of natural molasses

Preparation

Puree all ingredients in a blender. Blend. Pour and serve.