New Years Day Recipe

In honor of tradition and the occasional superstition. Please enjoy the following New Years recipe for Collard Greens and sweet cornbread. Collard greens are eaten on New Years by those who want money in the upcoming year. Eat up today and hopefully money will find you in 2010.


Ingredients

* 2 tablespoons olive oil
* 1 to 2-pound smoked pork (thickly sliced) or turkey wings
* 1 onion, halved
* 1 quart chicken broth
* 1 teaspoon red chili flakes
* 1 teaspoon salt
* 2 tablespoons white vinegar
* 1/2 teaspoon garlic powder
* 2 pounds fresh collard greens, washed, stems removed and roughly chopped
* 6 cloves garlic
* Sweet Maple Cornbread, recipe follows

Directions

Heat the olive oil in a large pot over medium-high heat. Add the pork pieces and brown on both sides, about 6 to 8 minutes. Add the onion, cut sides down, and brown, about 5 to 6 minutes. Stir in the chicken broth. Season with chili flakes, salt, vinegar and garlic powder. Bring to a boil, then turn down the heat to a simmer. Adjust seasoning, if desired. Add the collard greens and garlic cloves, stir to combine and cover. Cook until greens are tender, approximately 35 to 45 minutes. Remove the onion halves, garlic cloves, pork pieces, for better presentation. Transfer the greens to a serving bowl.

Sweet Maple Cornbread:

* Cooking spray
* 1 cup cornmeal
* 1 cup all-purpose flour
* 4 teaspoons baking powder
* 4 tablespoons maple syrup
* 2 teaspoons salt
* 1/4 cup oil
* 2 eggs
* 1 cup milk
* 2 tablespoons butter, softened

Heat the oven to 375 degrees F. Coat an 8 by 8-inch baking pan with cooking spray.

In a large bowl, whisk together all the ingredients except the butter and pour into the pan. Bake for 18 to 20 minutes, until the cornbread is lightly golden brown.

Once baked, remove from the oven and brush with butter. Serve immediately.

Sweet Cornbread

Everyone needs a Holiday Treat and why not a traditional one that everyone knows and love.
In honor of the south I decide to put up this sweet delicious recipe for cornbread.This is the perfect dish to have on Christmas Day to share with your love ones and friends.

Ingredients:

1 cup cornmeal
3 cups all-purpose flour
1 1/3 cups white sugar
2 tablespoons baking powder
1 teaspoon salt
2/3 cup vegetable oil
1/3 cup melted butter
2 tablespoons honey
4eggs,beaten
2 1/2 cups whole milk

Directions:

• Preheat oven to 350 degrees F (175 degrees C), and grease a 9x13 inch baking dish.

• Stir together the cornmeal, flour, sugar, baking powder, and salt in a mixing bowl. Pour in the vegetable oil, melted butter, honey, beaten eggs, and milk, and stir just to moisten.

• Pour the batter into the prepared baking dish and bake in the preheated oven for 45 minutes, until the top of the cornbread starts to brown and show cracks.

Vegetarian Appetizers

As we all know Christmas is right around the corner so I decide to put out some wonderful vegetarian appetizers that everyone could enjoy. These appetizers are sure to be a hit!

Vegetarian Sweet and Sour Meatballs

Ingredients

Meatballs:

• 4 eggs
• 1 cup shredded Cheddar cheese
• 1/2 cup cottage cheese
• 1/2 cup finely chopped onion
• 1 cup finely chopped pecans
• 1 teaspoon dried basil
• 1 1/2 teaspoons salt
• 1/4 teaspoon dried sage
• 1 cup Italian seasoned bread crumbs
• Sweet and Sour Sauce:
• 1/4 cup vegetable oil
• 1/4 cup white vinegar
• 3/4 cup apricot jam
• 1 cup ketchup
• 1/4 cup minced onion
• 1 teaspoon dried oregano
• 1 dash hot pepper sauce

Directions

• Preheat the oven to 350 degrees F (175 degrees C).In a large bowl, mix together the eggs, Cheddar cheese, and cottage cheese until well blended. Mix in 1/2 cup onion, pecans, basil, salt and sage. Stir in bread crumbs. Form the mixture into 2 inch balls, and place them in a 9x13 inch baking dish.

• In another bowl, whisk together the vegetable oil, vinegar, apricot jam, ketchup, 1/4 cup onion, oregano and hot pepper sauce. Pour over meatballs.

• Bake uncovered for 35 to 40 minutes in the preheated oven, until meatballs are firm, and sauce is thick and bubbly.

Cheese Balls

Ingredients

• 2 (8 ounce) packages cream cheese, softened

• 2 cups shredded sharp Cheddar cheese

• 1 (1 ounce) package Ranch-style dressing mix (not the dipping mix )
  

• 2 cups chopped pecans

• 4 pecan halves

Directions

1. In a large bowl, mix together cream cheese, Cheddar cheese, and Ranch dressing mix. Form into one large ball or two smaller balls. Roll in chopped pecans to coat surface. Decorate the top with pecan halves. Refrigerate for at least 2 hours, or overnight.

I hope this can ease your mind when it comes to thinking of appetizers for the Holidays Enjoy!

Its National Brownie Day!!!

Now like most of us who can resist a delicious brownie??
So in honor of National Brownie Day I decided to put up a wonderful recipe for Brownies. This too can make a great holiday treat for your family and friends. Enjoy!

Ingredients
* 1 cup margarine or butter
* 2 cups sugar
* 2 teaspoons vanilla
* 4 eggs, slightly beaten
* 1 cup all-purpose flour or unbleached flour
* 1/2 cup unsweetened cocoa
* 1/2 teaspoon salt
* 8 ounces (8 squares) semi-sweet chocolate (coarsely chopped)
* 1 cup pecans, chopped

Directions

Heat oven to 350 degrees F. Grease a 13 by 9-inch pan. In medium saucepan over low heat, melt margarine. Add sugar, vanilla and eggs; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour, cocoa and salt; mix well. Add chocolate and pecans. Pour into prepared pan. Bake for 30 to 40 minutes or until set. Cool. Cut into 36 bars and for a special touch for the holidays sprinkle confectioners' sugar on top of the brownies.

Celebrate National Cookie Day!

Tomorrow, December 4th, is National Cookie Day in America. In honor of the holiday, take time out of your day bake, and enjoy some deliciously baked cookies!

Here is a simple recipe for 3 dozen chocolate chunk cookies:

Ingredients:
3 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter
1 cup light brown sugar
1/2 cup granulated white sugar
2 large eggs
2 teaspoons pure vanilla extract
16 ounces bittersweet or semi-sweet chocolate, coarsely chopped

Baking and preparation:
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or nonstick baking liners.

Combine the first three ingredients in a medium bowl and set aside.

In a large bowl, cream together butter and both sugars with an electric mixer until fluffy. Add eggs one at a time and beat well. Mix in vanilla. Add dry ingredients and combine well. Fold in chocolate chunks.

Form dough into 1 1/2 inch balls. Place each ball two inches apart on the baking sheets. Bake 12-15 minutes, or until lightly golden brown. Cool cookies on sheet for five minutes and then transfer to wire racks to cool completely.

Easy, Delicious Leftover Turkey Recipe

Turkey Broccoli Quiche- Turkey Broccoli Quiche recipe with eggs, Swiss cheese, and a little curry powder.

Ingredients:

• 1 9-inch pie shell, unbaked
• 3/4 cup chopped fresh broccoli
• 2 tablespoons finely chopped onion
• 1 tablespoon butter
• 3/4 cup chopped cooked turkey
• 1/2 cup shredded Gruyere or Swiss cheese
• 3 eggs
• 1 1/4 cups half-and-half
• 1 teaspoon curry powder
• 1/2 teaspoon salt

Preparation:

In a large skillet over medium-low heat, cook broccoli and onion, stirring frequently, until tender. Drain.

Sprinkle broccoli and onion, turkey, and cheese into prepared pie shell.

In a medium bowl, beat eggs slightly; beat in half-and-half, curry powder, and salt. Pour egg mixture over turkey and broccoli mixture. Bake at 425° for 15 minutes. Reduce heat to 325° continue baking for about 20 to 25 minutes, or until a knife inserted in center comes out clean.

Sweet Potatoes Two Ways

Since it is Sweet Potatoes Awareness Month I decided to put up some Sweet Potatoes Recipes. Theses recipes are easy, delicious and something your whole family can enjoy and perfect for the Holidays.

Baked Sweet Potato Fries

Ingredients:
* 1 cup salt
* 1/4 cup black pepper
* 1/4 cup garlic powder
*(add all these seasonings together )
* Olive Oil, for tossing
* 5 sweet potatoes, peeled and sliced into 1/4-inch long slices, then 1/4-wide inch strips, using a crinkle cut knife
* Oil
* 1 tablespoon of (salt,black pepper, and garlic powder mixture)
* 1/2 teaspoon paprika

Directions:

Preheat oven to 450 degrees F.

Line a sheet tray with parchment. In a large bowl toss sweet potatoes with just enough oil to coat. Sprinkle with SeasoningMixture and paprika. Spread sweet potatoes in single layer on prepared baking sheet, being sure not to overcrowd. Bake until sweet potatoes are tender and golden brown, turning occasionally, about 20 minutes. Let cool 5 to 10 minutes before serving.

Mash Sweet Potatoes

Ingredients:

• 3 to 4 medium sweet potatoes, about 2 pounds
• 1/4 teaspoon salt
• 2 tablespoons butter
• 2 tablespoons maple syrup
• cinnamon, to taste
• 3 to 4 tablespoons half-and-half or milk

Directions:
Cook sweet potatoes in boiling water until tender. Let cool slightly; peel. Mash with salt, butter, and maple syrup. Add cinnamon to taste then continue to mash with the milk or half-and-half to desired consistency.
Serves 4 to 6.

Enjoy!

Happy Sweet Potato Awareness Month!

In the celebration of it being Sweet Potato Month I decided to let people know the benefits of eating Sweet Potatoes.

First thing is Sweet Potatoes and Yams are not the same thing. Sweet Potatoes are more moist, sweet and grown in the USA. Where Yams are dry, starchy and imported from the Caribbean.
Sweet Potatoes are known as a Super food!! and the reason being because there are rich in beta-carotene and they help meet your daily need for vitamin A. Sweet Potatoes provide nearly a third of the vitamin C you need each day.

Not only are Sweet Potatoes delicious they are also filled with fiber. When sweet potatoes are cook a certain way ( roasted whole or cut up into french fries) they can provide you with as much fiber as a half cup of oatmeal. Also Sweet Potatoes are good for lowering your blood pressure and they are perfect for diabetics because they help stabilize blood sugar levels.

Well I hope gaining a little information on Sweet Potatoes lets you enjoy them even more during the Holidays!!

Diabetes Friendly Recipes for Diabetes Awareness

Stuffed Turkey Breast Dinner- alternative to cooking a whole turkey for thanksgiving

Ingredients
Nonstick cooking spray
1/2 of an 8-oz package of herb stuffing cubes
1/4 cup dried cranberries
1 cup reduced-sodium ready-to-use chicken broth
8 boneless, skinless turkey breast cutlets (4 oz each)
1 jar (12 oz) turkey gravy

Preparation
To make this a gluten-free recipe, use gluten-free stuffing cube substitute, gluten-free chicken broth and gravy, and nonstick cooking spray with no flour added.

1. Preheat oven to 350° F. Coat a 9 x 13 baking dish with nonstick cooking spray.
2. In a large bowl, combine the stuffing cubes, dried cranberries, and broth; mix well.
3. Place the turkey cutlets on a work surface and place an equal amount of the stuffing mixture in the center of each.
4. Roll up each cutlet and place seam-side down in the baking dish.
5. Pour gravy over the roll-ups.
6. Cover and bake for 35 to 40 minutes, or until cooked through and no pink remains in the turkey.

For more diabetes friendly recipes and meals, American Diabetes Association website.

November is Diabetes Awareness Month!

This year, November is Diabetes Awareness Month. This is a time to reflect and highlight the seriousness of this disease. Diabetes is a life-threatening condition that can lead to heart disease, stroke, kidney disease, blindness, and amputation. In the Unites States, over 24 million children and adults have diabetes, 57 million people are at risk diabetes, and 1 out of every 3 children born today will contract diabetes if the current trends in the United States continue. So this month join Dixie HomeCrafters in the national movement to face, fight, and most of all stop diabetes. Visit this website to see how you can join the movement!

Le Bam Studio Open House

Please join me for an Open House at Le Bam Studio from 6-9 pm on October 22. Le Bam is located at 1540 Monroe Drive in Midtown. Enjoy drinks and some of my signature appetizers in this beautiful interior design studio. Their creative team works with wedding planners and event coordinators to design each and every event they host. Come check out the handcrafted trees and wood art in this magnificent space. To sign up for my email invitation, please visit my website.

Masterpiece Willing To Travel

I am so fortunate to be in beautiful Sea Island for two days, putting on a dinner for two leadership companies. The menu includes some of my favorites...black & red fish, wild mushrooms, stuffed tenderloin and my jumbo lump crab salad.

My accommodations at The Cloister aren't too bad either. It's a tough job, but somebody's got to do it.

Masterpiece Catering at ElandersUSA

Special thanks to all of you who came out for our Grand Open House at ElandersUSA on Thursday, September 24. Over 200 guests attended to sample international food from Masterpiece Catering. I made some of my favorite appetizers including tuna asiago satee, bluecrab dip and potstickers. Visitors also sipped beer and wine, and tried their luck at game tables to win prizes, and to hear some great jazz.

Each attendee was also given a passport – custom-printed on the digital press with their name and company name. During a facility tour, each passport was stamped at eight different Stations corresponding to a country where Elanders has operations. During the tour visitors were given the opportunity to watch special projects run, illustrating ElandersUSA's unique pre-press, digital and offset printing, binding and finishing capabilities.

We look forward to partnering with the great team at Elander in the future. Thanks again for all of you who attended!

Preferred Caterer of Angora Hall

This month I am so proud to announce that Masterpiece Catering will be the preferred Caterer of Angora Hall. The Event Facility is located just 10 miles from Buckhead, and has the perfect ambiance to make your event unforgettable. Whether you are planning an intimate indoor wedding for 30 or an extravagant outdoor party for 500, the newly renovated space is Atlanta's best kept secret.

I fell in love with the vaulted ceilings, refinished hardwood floors and dramatic ceiling to floor windows...I knew it would be the perfect place for me to cater an elegant affair. The main ballroom is more than 2,900 sq. ft. and holds 420 people for buffet reception style events, or seats 195 people for formal dinners. The hall even has a state-of-the-art audio, visual and lighting, and an optional stage with backlit projection that can be used for entertainment, photo slide shows or can be closed and decorated.

But best of all, there is a Butler's Kitchen complete with a large refrigeration unit, sinks and electrical outlets inside and out. This means more beautifully catered events for you!

Angora Hall is located at 3701 College Avenue in Clarkston.

Masterpiece Catering Offers Gluten-Free Menu Options

I am proud to offer gluten-free menu options to my allergy-conscious clients. From entrees to desserts, I have created gourmet “g-free” meals that are made without gluten, the protein that is found in wheat, rye barley.

Many of our clients are requesting gluten-free catering options, and we are more than willing to help. A growing number of customers are avoiding gluten because of an allergy or sensitivity. Cutting out gluten can be tricky, but there is no need to write off sandwiches and birthday cake forever.

My “g-free” menu includes Coriander Chicken with Mango Salsa, Champagne Vinegar Red Potato Salad and Gluten-free coconut layer cake. Each dish is completely free of gluten products and is made with substitutes like cornmeal, soybeans and buckwheat.

I want people to know that they can still enjoy great “g-free” food without sacrificing the flavor. I prepare different specials every day based on customers’ requests. Do you have an idea for an original dish, or a “g-free” recipe that you would like to share? Call me and I will prepare a special “Chef’s Choice” just for you.

For more information visit www.masterpiececatering.com

Chef Talk

I believe with all my heart that I was born to cook. It is definitely a God-given ability that began when I told my Mom, “I don’t want that for breakfast!” Her response was, “Make your own breakfast!” I was 12, and so it began…

As a “renaissance” teen, I was busy playing in the kitchen as well as laying brick and mixing mortar. One day at a job, the owner asked, “Does anyone want to wash dishes at my restaurant?” I jumped at the chance, and soon found myself behind the line at Capo’s Café in Virginia Highlands making alfredo sauce with my swiftly mortar-mixing wrist. Soon the Ritz-Carlton Buckhead invited me to apprentice in their Five Star Kitchen. After completing their Four Year Certification program, I had found my calling.

Many people ask us where the name “Masterpiece” came from, and it has two meanings for us. Because of our great faith in God, my wife and I wanted to name our business in His honor. He is our master and he gives us peace. I also like to make my dishes look like, well…a masterpiece.

I like to keep my food very clean, fresh and colorful. Often this involves fusing different ethnicities and finding the right ethnic flavors to marry. Clients also ask me what tools and utensils I use in my kitchen, because there are so many options out there today. For any chef I recommend a sharp knife, a good cutting board, a hand blender, a balloon whisk, a channel knife, a food processor, a zester, fresh clean cloths and stainless steel pots. Keep these on hand, and you can prepare almost any dish for your guests. Everything that I make has to have a balance, and my dishes have to share all of these flavors. One of my signature dishes over the years has been the prociutto and pesto-stuffed fillet with red wine bordelaise sauce. Like every dish I make, this one is meant to be an experience. I tell guests at my cooking classes that they have to make this dish with their partner because it is about creating a memory.

When I am asked if I have any advice to offer other aspiring chefs or caterers, I tell them this: It takes a lot of hard work and hands-on experience. I graduated from the American Culinary Federation Educational Institution, and worked my way up the culinary ladder one step at a time. I have also had the opportunity to cook for every governor since Joe Frank Harris, and cooked for the Coca Cola Marketing Department at the 1996 Olympics. It is this hands-on experience that has made me the chef I am today.

Recession Recipes CNN Segment

Recession Proof Menu Planning on CNN

Today I appeared live on CNN to offer expert tips for recession proof menu planning. During a hands-on cooking demonstration, I created three gourmet family dinners all for under $10.

Here are some tips for recession-proof dining:

• Keep a few staple items like canned soup or broth in your pantry to extend or enhance a dish.
• Create a grocery list each week. This will keep your family on a budget and require fewer trips to the store.
• Set aside time to devise a menu each week.
• Ask your family what they are interested in eating. This will minimize the “I don’t like this,” and allow them to feel a part of the planning.
• When preparing food, stick to your kitchen basics. There are so many gadgets out there to tempt us, but they are an unnecessary expense.
• Eliminate processed foods. Not only are they more expensive they are unhealthy.
• Cook food in bulk, freeze the leftovers and make sure to date them.
• Eat more turkey. You can thaw it in the refrigerator for three days and have a week’s worth or meals for under $20.