From the Chef

Hey all! I'll be on KTTC this Friday for their Midwest Access segment, giving a demo on a delicious mint pea soup recipe. The segment runs from 4-5pm. Don't miss it!

Not to cause alarm but...the holiday season is drawing near! Time to get ahead of your holiday party planning. Book now through November 15th and receive a 10% discount off your total event cost. Contact me to get a quote for a deliciously festive holiday event!

Happy autumnal equinox! :) it’s been another busy season of catering; a lot of work, but also a lot of fun. Reach out to me if you are planning to host an event this year! Here’s a little photo dump from events I catered this summer:

This week’s meal prep for one of my clients: chicken peanut curry, coconut rice, turkey chili, gnocchi with seared cherry tomatoes, salmon with herbs and feta, and a dish I like to make from chicken, bacon, cauliflower, Yukon and sweet potatoes. Couldn’t have done it without my little helper ;)

Highlights from the catering jobs that have been keeping me so busy lately!

Need some help with dinner? I offer an in-home meal prep service to save you time throughout your week. Enjoy home-cooked meals that are ready to heat and serve. Limited spots available in the Rochester area! Call Abby at 612-968-2791 or go to:

Contact – From The Chef

Have you been preparing the "do-ahead" weekly meals in your home? Cooking and packaging food for the week is a great way to save time, but sometimes in can also be a long process.

This week I will be assisting a client with her weekly meal prep. Together we will make several different items and dishes to help her family get through the week. Follow this link for some meal prep methods that I plan to include. I hope you find some of these useful! https://fromthechefmn.com/?p=768

It’s that time of year: Weddings, showers, groom’s dinners, gift-opening brunches, summer parties… and catering!
Have your next event catered “From the Chef”. Contact Abby https://fromthechefmn.com/?page_id=26, for fabulous food and happy guests!

Add some flavor to your meals with some tasty, easy-to-make sauces! On March 15th I will be teaching a class at the Nordic Ware store in Minneapolis. Don’t miss it! Here is a link for more info:
https://mailchi.mp/ee49544b2094/spice-up-your-routine-13706725

Valentine's Day is less than a week away! If you’re planning a romantic dinner at home, a rich chocolate fondue makes for a deliciously decadent dessert. Check out this week’s newsletter for a great fondue recipe and ideas for what to dip! https://mailchi.mp/87865662e013/spice-up-your-routine-13706729

A Valentine's Dessert for a Romantic Dinner At Home

Imagine coming home from a long day to delicious aromas and a fridge full of your favorite foods. “From the Chef” offers once-a-week meal preparation in your home. Enjoy a weeks' worth of dishes designed to fit your family’s lifestyle and dietary needs. Choose from soups, one dish meals, ready-to-cook skillet meals, breakfast quiche and more for a healthier and less stressful week. For more info go to: https://fromthechefmn.com

In case you need inspiration for this year's holiday buffet, here are several of my favorite go-to recipes. Most of them are do-aheads, because who has time to worry about the food? I hope you find these useful! Here is the link: https://fromthechefmn.com/?p=709

**Now taking clients in the Rochester area!**
If you’re already feeling overwhelmed by the approaching holidays, how about a personal chef to get you through?

Whether you need ready-to-heat meals for houseguests, appetizers for a party, or simple dinners for your busy family; meals From the Chef can make your holiday season a breeze. For more info contact: https://fromthechefmn.com/?page_id=26

Contact – From The Chef

Nothing beats a fresh tomato salad in the summertime! This one has cucumbers, parsley, feta, lemon and olive oil. So simple, so delicious! 😋

Let's talk about food security.
With shortages, recalls, climate and economical issues, there are many new possible threats to our food supply chain. Next month's email (coming out next week) will focus on what you can do at home to mitigate food waste and stretch your food budget. Not on the email list? Don't miss another one! Each month I send out recipes, tips, and stories that don't always get posted to social media. Sign up here: http://eepurl.com/bDpxAL

This is definitely one of my new favorite recipes: stuffed roasted peppers with chèvre, garlic, pecans, apricot, and a dash of cinnamon. Yum!

When life hands you zucchini…make fritters! :)

Summer catering…😋

If you're going camping this summer, dehydrated meals are a great way to pack light. Why not try making your own? It might be easier than you think - I've just made some dehydrated chicken shepherd's pie for an upcoming trip, check it out here! https://fromthechefmn.com/?p=605

Planning a backyard event this summer and want to make it extra special? Whether you need a full buffet set-up or just a few platters to serve, get your catering From the Chef! Impress your guests, and their palates, without lifting a finger. :)
Click here for menus and more info: https://fromthechefmn.com/?page_id=74

From The Chef – Genuinely good food, catered to you Genuinely Good Food, Catered to You “For over 20 years, cooking has been my biggest passion in life, and I love being able to share that passion with others. Being a private chef allows me to connect with my clients on a personal level for a completely customized, made-for-you service. I genuinely...

Over the years I've picked up quite a few kitchen tips and trade secrets from different chefs and kitchens I've worked in. I'm sure I'll think of more in the future - and I will share them when I do - but here are several I thought you might find helpful. Follow the link to see full article. Enjoy! https://fromthechefmn.com/?p=537

One of my favorite dinner hacks: DIY frozen personal pizzas, made on flatbreads. Better ingredients, made just the way I like it, for a fraction of the cost of regular frozen pizza ;)

Making a double batch of kombucha... almost ready, maybe in another day or so! Trying to decide what flavors to add...

As we head into a bitterly cold weekend, I thought I'd share my latest blog post, a crash-course (or brushing-up) on the basics of soup-making, with some links for great soup recipes as well. Enjoy!

https://fromthechefmn.com/?p=517

Dinner Hack: Creamy Chicken & Vegetables with...

It’s comfort food season! Hot dish, stews, and hearty meals abound. But when you think “comfort food,” you might be thinking slow cookers and hours in the oven. But with this hack, your dinners can take about fifteen minutes or less. And that is very comforting.

Enter: Creamy Chicken and Vegetables. Basically, it’s pot pie filling. However, you can use it for so much more. This tasty staple has been gracing America’s dinner tables for decades, in many forms. The base filling is freezable, so you can make a batch, freeze in portions, thaw it on the stove top when you need it, and dinner is ready in no time (see link below for recipe). Pair it with just about anything from your pantry:


-Serve over pasta or egg noodles

-Bake with wild rice or regular rice

-Serve with biscuits, bread, or dumplings

-Make pot pies or Shepherd’s pie

-Make soup with chicken stock and noodles

-Serve over mashed potatoes

-Serve over spaghetti squash


See, the possibilities are (kind of) endless! So, go ahead and make an extra big batch of Creamy Chicken & Vegetables to freeze as a back-up for your dinners. The method is simple, and you’ll get to rest in the comfort of knowing a hearty meal will be ready when you are. Happy Cooking!


See full post with recipe: https://fromthechefmn.com/?p=462

...Because who doesn’t like THEM apples? :)
Last weekend my family was grilling out and I was asked to bring a fruit dish. (Hmm, maybe they don't trust my cooking? lol.) Anyways, I decided to go with what's best here in season: Apples! and what better seasoning to add than: Cinnamon!

So, I got a large mixing bowl and added about one tablespoon of lemon juice, two tablespoons of brown sugar, about two teaspoons of cinnamon, and juuust a pinch of salt. I half-peeled (I like to leave some skin on, for color) and cut up three fresh Granny Smith apples and three bright red Gala apples into a large dice. I tossed them into the cinnamon mixture, and served them as a fresh side for the grill-out. Easy-peasy. And they were a hit! I highly recommend it.

However, I ended making a bit too much. Not a problem! Actually, it was a fabulous mistake. They are even still crisp on day three. I love cinnamon apples, and couldn't stop coming up with ideas on how I will use them:

-with cottage cheese or oatmeal
-baked into muffins, a pie or turnover
-baked with onions and pork chops or sausage
-tossed with walnuts, celery, and chicken over a green salad
-blended into a soup with squash and potatoes
-served warm with brie cheese and crackers
-sauteed and served over ice cream
-tossed with roasted Brussels sprouts
-use for stuffing with celery, shallots, and pecans

Or, the old standby: freeze for later use. All these ideas were kind of overwhelming, so I think I will go with the last suggestion. :)

So be sure to get your hands on a basket of those locally-grown apples next time you're at the market, or visit a local orchard. I am interested to see what apple dishes YOU will think of to try.

Happy cooking!

When life gives you lemons... preserve them!
Preserved lemons are incredibly simple to make. All you do is quarter-slice your lemons (leaving one end intact), cover them liberally with salt, and pack them tightly into in a mason jar. Press them until the lemon juice covers the top layer of lemons. You may need to juice more lemons for this, or use a weight to keep the lemons submerged. Cover and store at room temperature for about 30 days, shaking the jar every day during the fermenting process.
The resulting preserved lemons contribute a deep, floral lemony flavor to dishes, and makes a great substitute for fresh lemons in a pinch.
You can slice or mince the rind into a grain salad, pasta dish, or stir-fry. The pulp is a bit mushier, but it’s great for stewed dishes, blended vinaigrettes, and sauces.
Store your lemons submerged in their brine and refrigerated in an air-tight container. Enjoy for up to 6 months.

Looking for lunch and snack ideas for the kids? Follow this link: https://fromthechefmn.com/?p=446 for some great, kid-friendly recipes!

Need a quick snack? Pita flat breads (the kind without the pocket) make a great versatile base for any flatbread or personal pizza. I like to toast mine before I top it so the crust is crispier. Here I used a blend of Feta, cottage cheese, and pesto for the “sauce”, then topped it with roasted yellow squash, wax beans, and cherry tomatoes. 😋

Garden haul 😋 *not pictured: about 4 pounds of lettuce and kale