Sorry for the lack of posts; March has been a very busy month for us! 

Here is a recipe from our kitchen to yours that we hope you enjoy!


Ingredients:

• 1/2 cup extra-virgin olive oil
• 1/4 cup fresh lemon juice
• 4 garlic cloves, minced
• 1 tablespoon dried oregano (preferably Greek), crumbled
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 (4 1/2 to 5 lb) butterflied boneless leg of lamb, trimmed of fat

*Special equipment: a large (2-gallon) heavy-duty sealable plastic bag; 3 or 4 (10- to 12-inch) metal skewers

Preparation:

1. Combine oil, lemon juice, garlic, oregano, salt, and pepper in sealable plastic bag. Add lamb and seal bag, pressing out air. Turn bag to coat lamb, then put bag in a shallow baking pan and marinate, chilled, turning bag over occasionally, at least 8 hours (can go as long as 24 hours).
2. Bring lamb to room temperature, about 1 hour, before grilling.
3. Prepare grill for cooking over direct heat with medium0hot temperature.
4. Remove lamb from marinade (discard marinade) and run 3 to 4 skewers lengthwise through lamb about 2 inches apart. Grill on a lightly oiled grill rack, covered only if using gas grill, turning over occasionally and, if necessary, moving around on grill to avoid flare-ups, until thermometer registers 125 to 128 degrees F, 8 to 14 minutes total for medium-rare. 
5. Transfer lamb to a cutting board and remove skewers. Let Lamb stand loosely covered with foil, 20 minutes. (Internal temperature will rise to 135 degrees F while meat stands.) Cut across the grain into slices. 

*Photo credit: www.bonappetit.com

February is FLYING by! Now that we are all over our chocolate hangover from Valentine's Day, I am sharing another recipe from Sysco with their ingredient of the month. For February, Sysco's ingredient of the month is soup base. This month, I have been staring at a scrumptious looking picture of a bowl of White Bean Chicken Chili. There are also two smaller pictures, one of chicken marsala and one of pork chops with grainy mustard sauce. The recipe I have decided to share from Sysco this month is the chicken marsala. Why? Because I LOVE chicken marsala. If there is anything that will make me go from vegetarian back to eating meat again it would be chicken marsala (or chicken wings). 

Chicken Marsala

Yield: 4 servings

Ingredients:

• 1/2 teaspoon SYS IMP chicken soup base 2 cups Marsala wine
  
• 1/4 cup finely chopped shallots
  
• 1/2 cup all-purpose flour 
  
• 3/4 teaspoonsalt
  
• 1/2 teaspoon ground black pepper
  
• 4 boneless, skinless chicken breasts
  
• 6 tablespoonsbutter
  
• 8 ounces sliced mushrooms
  
• 3/4 cup heavy cream
  
• 1-1/2 teaspoons chopped fresh parsley leaves for garnish 

1. Prepare chicken soup base according to label directions.

2. In small stockpot, cook wine and shallots over high heat 8 minutes or until wine is reduced by half. Reserve 2 tablespoons flour. In 2-inch half hotel pan, combine salt, pepper and remaining flour. Dip chicken in flour mixture to coat.

3. In large skillet, melt 2 tablespoons butter over medium-high heat. Add chicken and cook 8 minutes or until chicken is golden brown and almost cooked through, turning once. Transfer chicken to plate.

4. In same skillet, cook mushrooms and remaining 4 tablespoons butter over medium heat 4 minutes or until mushrooms are tender. Reduce heat to low. Stir in reserved flour and cook 1 minute, stirring occasionally.

5. Add cream, chicken stock and wine mixture, and heat to boiling over medium heat. Reduce heat to medium-low and simmer 4 minutes. Return chicken to skillet and cook 2 minutes or until chicken loses its pink color throughout and internal temperature reaches 165°.

6. Serve chicken topped with Marsala sauce and sprinkled with parsley.

Approximate nutritional values per serving:
618 Calories, 36g Fat (22g Saturated), 187mg Cholesterol, 786mg Sodium, 19g Carbohydrates, 1g Fiber, 36g Protein 


Here is the link that has the other recipes: http://www.sysco.com/supplier-opportunities/calendar-february-2013.html

Valentine's Day is tomorrow! I hope everyone has a little something special in mind for their loved ones. BUT, in case you are a last minute type of person and someone special in your life LOVES chocolate and cookie dough, I suggest you give this recipe a try! 

The recipe below is from recipegirl.com:







Chocolate - Chocolate Chip Cookie Dough Truffles
Yield: About 32 truffles

Prep Time: 50 min + rising time

Cook Time: 2 min

These little truffles are incredible rich, and they're reserved for both chocolate lovers and cookie dough lovers alike!

Ingredients:
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
3/4 cup granulated white sugar
3/4 cup packed light brown sugar
1/4 teaspoon salt
2 to 3 tablespoons milk or cream
1 1/2 teaspoons vanilla extract
1 cup Gold Medal® All-Purpose Flour
2/3 cup unsweetened cocoa powder
3/4 cup miniature chocolate chips
melting chocolate (like Baker's Dipping Chocolate)
sprinkles or additional mini chips, for garnish


Directions:
1. Prepare the cookie dough: In a large bowl, use an electric mixer to combine the butter, sugars and salt. Mix in 2 tablespoons of milk or cream and vanilla extract. Sift in the flour and cocoa powder and mix until well-combined. If the mixture seems dry, add up to 1 tablespoon of additional milk or cream, until the dough comes together nicely in clumps. Stir in the chocolate chips. Cover the bowl with plastic wrap and refrigerate for 2 to 3 hours, or until the dough is very firm.

2. Roll the cookie dough: Using a tablespoon (and clean hands), scoop out spoonfuls of the firmed-up cookie dough and roll it into 1-inch or so balls. Place them on a waxed-paper-lined baking sheet. Roll all of the cookie dough balls and then place the baking sheet of balls into the refrigerator to firm them up again (at least 15 to 20 minutes).

3. Melt the chocolate for dipping. Take about 10 cookie dough balls out of the refrigerator at a time. Set a cookie dough ball on top of a fork, dip, shake off the excess and then gently place onto a wax-paper-lined platter or baking sheet. Sprinkle immediately with decor (sprinkles or mini chips). Repeat with remaining cookie dough balls. And then take 10 more out of the fridge and repeat until you've dipped them all. Refrigerate to set, or let sit at room temperature until the chocolate has set. These do not need to be refrigerated, but they certainly can be. Store them in a covered container.


Tips:*If you use the dipping chocolate (Baker's brand) mentioned in the ingredients section, you'll need two of those to be able to dip all of the truffles in this recipe.

Original Post (complete with more pictures): http://www.recipegirl.com/2013/02/04/chocolate-chocolate-chip-cookie-dough-truffles/

First, let me explain how I got to this delectable recipe I am about to share...

As I was browsing through blogs this morning, I came across a wedding blog that mentioned us. Floridian Weddings is a website run by three creative, young women in the hopes to bring their readers "modern, stylish inspiration and resources for weddings" in the beautiful state of Florida. I read a few of their most recent posts and then started browsing around their website some more. I decided to check out their vendors page, naturally going to the catering section first. And there we were, Tastebuds Custom Catering, Naples - "full-service caterer with a fun, creative style and environmentally sustainable practices." So, thank you for featuring us in your catering section! 

Now, back to what brightened up my Friday. The morning started off a little dreary, no way to start a Friday...However, the sky seems to be clearing up and the sun is finally making it's appearance. But, as I was browsing through Floridian Weddings' site, I came across a post called Afternoon Delight: Orange Crinkle Cookies. This was posted on a Friday also, as a way to brighten up everyone's Friday afternoon. I thought I would share this recipe with you because after reading their post about these cookies, not only was I smiling, but my tummy started growling. With no plans on my agenda this weekend, you can bet I will be trying out these cookies. 

I hope this brightens up your afternoon as it did mine! (Thanks again Floridan Weddings!)

ORANGE CRINKLE COOKIES
Yield: 2-3 dozen small cookies

Ingredients:
1/2 cup butter, softened
1 cup sugar
1/2 teaspoon orange extract
1 egg
1 tablespoon orange juice
1 teaspoon orange zest
1/4 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1 1/2 cup flour
1/2 cup powdered sugar

Directions:

Preheat oven to 350 degrees. Grease light colored baking sheets generously with non-stick cooking spray and set aside.

In a medium bowl, whisk flour, baking powder, baking soda and salt together and set aside.

In the bowl of a standing mixer, cream butter and sugar together until light and fluffy. Scrape sides and add extract, egg, zest and juice, mixing until combined. Add dry mix in 3 batches, until just combined, scraping the sides in between in addition. Wrap dough in plastic wrap and refrigerate at least 30 minutes.

Pour powdered sugar onto a bowl or large plate. Roll a scant tablespoon of dough into a ball (about 1" in diameter), or use a 1" scoop, and roll in powdered sugar. Place on baking sheet (do not press down) and repeat with remaining dough. Place cookie sheets back in refrigerator until chilled again, about 10-15 minutes.

Bake for 9-11 minutes or until bottoms are just beginning to brown and cookies are no longer shiny on top. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.


Here is the original their original post: http://floridianweddings.com/2012/03/afternoon-delight-orange-crinkle-cookies/

And don't forget to check out Floridian Weddings! They have a lot of great ideas, pictures, information and resources! 

This post is in regards to a question someone had about gluten free pancakes. 

It comes from a blogger that I follow on instagram and her blog. She is a woman from California that is a crossfitter and is very into the paleo lifestyle. I have tried many of her recipes and every one that I have tried have been delicious. She has some really great food recipes. Below is her recipe for paleo blueberry and banana pancakes. 


INGREDIENTS

• 1 banana, mashed
• 1 egg
• 1 & 1/2 tbsp almond meal
• 1 tbsp almond butter
• 1 tbsp protein powder
• 1/2 cup blueberries
• 1/2 tsp vanilla
• Cinnamon
• Coconut oil
• Pure maple syrup

INSTRUCTIONS

1. Mix all ingredients together
2. Grease a pan with some coconut oil
3. Pour batter on skillet (approximately 4 small pancakes) over low heat and brown both sides
4. Top with pure maple syrup

Here is the direct link to her blog: http://livinpaleocuisine.com

Valentine's Day is right around corner! What special treats are you making this year?

One of my most favorite Valentine's Day treats is red velvet cake cookie sandwiches. They are easy to make and absolutely delicious!!! 

You don't need much to make the cookies and the cream cheese filling is very easy to make.  

Happy Wednesday Everyone! Things have really been picking up here at Tastebuds! With business picking up and everyone being so busy, I realized that sometimes it can be hard to get a decent meal in. I know this can be the case for a lot of people, not just us. Everyone always seems to be on the go: taking kids to sports or activities, going to the gym, staying late at work because there is a ton to do, there always seems to be something. During these extremely busy times, preparing a meal, whether it is for one or an entire family, does not always seem like the best option. 

Why take more time out of your hectic day to prepare, cook, THEN clean up when it is so much easier to just order out or throw pre-made meal in the over? I'll tell you what I think...Yes, it is easier to have someone else cook the food and you just pick it up and bring it home. But fueling your body is important, especially when you are constantly on the go. Your body needs that good, healthy foods to it keep energized so you do not crash. So, why not fuel your body (and your family's or whoever) with a meal that you know is good for you? Restaurants do offer healthy choices, yes, but nothing beats a home cooked meal. You know what you are putting into it, therefore, healthier choices can be made. 

Between google and pinterest alone, there are an uncountable amount of healthy recipe ideas out there. Not only that, but you can even narrow it down to anything you like. For example, since I have been so busy lately, I went to pinterest and typed in simple, quick meals. There was so many enticing recipes, I did not know where to start. But with time being very pressing lately, at least for me, quick choices need to be made. When it comes to eating, I try to make better choices, this way I am always feeling good and energized. 

Here is a simple recipe that everyone would enjoy. (There are also some other great recipes on this site for a quick meal fix. The link is at the bottom of the post.)

Sysco gave us a calendar for the 2013 year and it somehow ended up hanging next to my desk. I look at it every day, multiple times a day. Each month has a different ingredient for the month and a couple featured recipes, accommodated by a delicious looking picture. This month's ingredient is orange juice. For the past 16 days, I have been staring at the picture that is shown. It is a picture of Cashew Chicken Skewers with an Orange-Ginger Sauce. It gets more and more yummy looking as each day passes. So, I thought I would look into the recipe they have for it. (Maybe I will even cook it one night this week!)











Cashew Chicken Skewers with Orange-Ginger Sauce

Yield: 8 servings

Ingredients

• 2 cups salted cashews
  
• 1 1/2 cups all purpose flour
  
• 1/2 teaspoon cayenne pepper
  
• 3 large eggs
  
• 2 cups panko breadcrumbs
  
• Nonstick cooking spray
  
• 1 3/4 pounds chicken breast tenderloins
  
• (8-inch) bamboo or wooden skewers (about 44)
  
• 1 cup orange marmalade
  
• 1 cup refrigerated orange juice
  
• 1 tablespoon grated fresh ginger
  
• 2 teaspoons fresh lemon juice
  

Preparation

1. Place cashews in a large zip-top plastic bag; lightly pound cashews with meat mallet or rolling pin until coarsely crushed. In 2-inch half hotel pan, combine flour and 1/4 teaspoon cayenne pepper. In second 2-inch half hotel pan, whisk together eggs and 3 tablespoons water. In third 2-inch half hotel pan, combine breadcrumbs and crushed cashews. 
   
2. Spray 2 sheet trays with nonstick cooking spray. Cut tenderloins lengthwise in half. Thread chicken onto skewers; dip in flour mixture, shaking off excess, then egg and cashew mixtures. Place on prepared sheet trays. Bake skewers at 400 degrees for 12 minutes or until lightly browned and internal temperature reaches 165 degrees.
   
3. Meanwhile, puree marmalade, orange juice, ginger, lemon juice and remaining 1/4 teaspoon cayenne pepper in blender until smooth. Serve sauce with chicken skewers. 
   

Here is the website with the recipe and a few other recipes: 

http://www.sysco.com/supplier-opportunities/calendar-january-2013.html

Back in mid-November (2012), we had the honor of catering a 60th birthday dinner. The dinner took place in the Asian Garden at Naples Botanical Gardens. As you can see from the photos below, the garden was decorated beautifully. The people, the food, and the atmosphere made for a great evening for celebrating a birthday. 

The evening started with some passed hors d'oeuvres consisting of hot parmesan puffs and house cured pork belly and double creme brie atop delicate green apple chips, as well as a signature cocktail prepared especially for the birthday guest of honor called "sweet surrender." 

After everyone mingled for a bit, people started taking their seats and dinner was ready to get under way. Greg came to the table to introduce each course, giving the meal an extra special touch. Dinner started with a roasted butternut squash soup infused with fresh ginger, thai basil, and a hint of coconut milk, topped with two sugar and spice prawns. The second course was a non-traditional carpaccio, shaved pickled fennel and toasted sesame seeds. After that, the guests were presented with sous vide petite filet infused with tarragon, roasted baby root vegetable, and a hollandaise sauce base. Following dinner was a delectable dessert of roasted pineapple with a coconut cilantro dressing, macadamia nut brittle and key-lime buttermilk sorbet. 

By the end of the night, everyone's bellies were full and satisfied. We are so grateful to have been able to cater such a wonderful group of people. We hope that everyone enjoyed themselves just as much as we did. Here are some pictures from the evening.

(The photos below were taken by Luminaire Foto. Nanette and Karl hosted the birthday dinner for Nanette's father. They do really amazing work! If you have an extra minute, go check out their website: http://www.luminairefoto.com)

Goodbye 2012 -- HELLO 2013! It is that time where everyone starts their journey to accomplish whatever goals they have set for themselves this upcoming year. Here, at the Tastebuds kitchen, we have already started working hard on our goals for 2013, and we have some exciting and tasty things in store for us! Food is always on my mind, especially since I sit next to a kitchen all day, so looking ahead at the upcoming year, I thought it would be fitting to look into what 2013 will be bringing to fill our bellies. 

These are some food trends I have found for 2013:

It looks like this year is (brace yourselves)...the year of the vegetable! Moove over beef, chicken, and all the other meats out here, the veggies are here to take their place in the center of the plate. It seems farmer's markets are popping up all over the place, produce selections are growing in grocery stores, and we have more information than ever before about the health benefits of vegetables being incorporated into our meals. Options like cauliflower steaks and squash noodles are just a few items that are becoming more and more popular. 

Just because vegetables are taking over, does not mean that meat is completely off the plate. Chicken appears to be sticking it's beak in the spotlight this year too. With other meat prices seeming to rise, chicken is becoming trendy. Whether fried or grilled, Southern-style or spicy, chicken meals are on the rise!

Another new trend this year: Grown up kids' meals. Kids' menus are taking a turn towards kid friendly adult options. Hot dogs and mac 'n cheese are so last year! This year expect to see a variety of fruits and veggies, protein-rich grains, and Asian flavors on your little ones' plates.

Healthy, healthy, healthy! Chefs in kitchens everywhere are working hard to make dishes better for you. Vitamin rich vegetable stock, brown rice, and high-fiber grains are replacing the more unhealthy ingredients. Healthy foods are going to be a big hit this year. Super-foods and super-grains are being used more by Chefs, and grocers are doing whatever they can do expand their healthy, natural, and organic food sections. 

One other food trend I wanted to mention, and one that I was very excited about is the snack of the year for 2013. (Drumroll please!) POPCORN! Popcorn will be popping up (literally) in all kinds of dishes -- popcorn ice cream and croutons are just a few examples. Sweet or savory, it is an all-time favorite snack, and another plus -- it is pretty healthy too!

So, there you have it...A few things you can expect to see more of this upcoming year. There are a whole bunch of food trends out there, these were just a few that really caught my eye and got me excited. Check out the links below for some more information on what else our bellies will be filled with in 2013. 

http://www.srg.com/permanent/2012/10/2013-culinary-predictions
http://www.epicurious.com/articlesguides/blogs/editor/2012/11/epicurious-predicts-the-top-food-trends-of-2013.html
http://www.hourdetroit.com/Hour-Detroit/January-2013/Whats-Popping/http://www.restaurant.org/pdfs/research/WhatsHotFood2013.pdf
http://www.foodchannel.com/articles/article/top-ten-food-trends-2013/