Welcome to my Kissed By An Italian Blog. I am Chef Mary Ann - A personal chef and caterer who lives in beautiful Tucson, Arizona.
I want to use my blog to provide you with informative cooking information, recipes and insites about myself and my business in order to give you a better understanding about what I do as a personal chef
As you browse my blog, please send me your comments and suggestions. I want to hear from all of you!
Summer 2009 Edition
Featured Topics
v It’s Summer in Tucson! - Easy and Fun Summertime Recipes
v What is Chef Mary Ann Up To? & A Personal Invitation to "Stump the Chef"
It’s Summer in Tucson!
I think I am one of the few people who actually enjoys the summers in Tucson. Okay, I admit that when the temperature climbs over 100, I mostly stay indoors during the day. But, my husband and I love to sit out on our patio almost every evening enjoying the views of "our" Catalina Mountains.
During the summer, like most, I like to grill outside and eat on the lighter side. Here are two great and simple recipes "chillin' out". Please try my Cold Avocado Soup infused with Lime and Ginger and my Chili Rubbed Salmon. Don't like salmon? This rub tastes great on chicken too!
Cold Avocado Soup Infused with Ginger and Lime
2 Tablespoons Butter or Olive Oil
1/2 Cup Shallots or Scallions Chopped Fine
1 Tablespoon Minced Ginger
2 14 1/2 Oz Cans Low Sodium Chicken Broth
2 Tablespoons Lime Juice
A Dash or 2 of Cayenne Pepper
2 Large Avocados
1/2 Cup Half and Half (Counting Calories - I've done this recipe w/ Fat Free 1/2 and 1/2)
Melt Butter or heat Olive Oil in medium saucepan. Add shallots and ginger. Saute for 2-3 minutes. Add broth, lime juice, cayenne pepper; bring to boil. Cook 3-5 minutes and transfer to a large bowl. Puree avocados and half and half in blender. Whisk avocado mixture into soup. Season w/ salt and pepper to taste. Chill at least 3 hours or overnight.
Chili Rub for Salmon (Or Chicken)
1/2 Cup Dark Brown Sugar
1 Heaping Tablespoon Chili Powder (For more "zing" add 1 additional teaspoon of Chipotle Chili Powder)
1 Heaping Teaspoon Cumin
1 Teaspoon Cinnamon
Zest of 1 large Lemon
Salt to Taste
Mix all ingredients. Season Salmon w/ Lemon Juice and then the rub. For chicken, season w/ salt and pepper and then the rub. Grill, bake or broil. For added flavor for your Salmon, grill on soaked Cedar Plank. YUMMY!!
The last 2 months have been extremely busy for me. Thank you to all of you for supporting my business! Outside of cooking for my regular clients, let me share with you what I've been up to so that you get a better idea of the type of services I provide as a personal chef and caterer.
- I provided lunch for 110 teachers for an end of the year teacher appreciation luncheon at Estes Elementary in Marana. The menu consisted of Veggie, Turkey and Cheese and Ham and Cheese Wraps, Pasta Salad and my Grandma Mary's Old Fashioned Potato Salad. I'd love to do something like that again!
- I was delighted to provide an "after wedding brunch buffet" for 90 on Mother's Day. It was a Mexican-Themed Brunch that included a Shrimp Ceviche Salad that everyone raved about! The folks that I hire to help with the set-up of a big event like this did such a nice job with decorating the buffet table. My food not only tasted great but it looked fabulous!
- I provided an Italian feast for a graduation party. My Savory Pesto Cheesecake appetizer is always a real hit. It has become one of my signature dishes. I'm thinking about selling it on-line during the holidays along with an Italian cookie called Pizzelles. What do you think? Should I give it a try?
- I did 6 dinner parties in the last month and a half. I have met so many lovely people. Each party was delightful. I serve a 4-course meal that I prepare in the client''s home and serve it course by course. Plus, I do all of the dishes by hand. Here is an example of one of my recent menus.
- Seared Scallops BLT
- Simple Romaine Salad Tossed with Pine Nuts, Dried Cranberries and an Orange Infused Viniagrette Served in a Laced Parmesan Cheese Bowl
- Stuffed Chicken Breast with Proscioutto & Guyere Cheese Served with a Mushroom Cream Sauce & Sauteed Asparagus
- Chocolate Mousse or Creme Brulee
Stump the Chef!
I love to cook a variety of foods and cuisine. When I cook for myself and my husband, I lean towards heart-healthy recipes – high on flavor but low on fat!
Over the years, I have enjoyed cooking healthy versions of usually high fat recipes – think Mac & Cheese, cheesecake, cream sauces, etc. So, if you have a favorite family recipe that is high in fat, email me and I will help you maintain the flavor but cut the fat. As an example, here is an old family favorite recipe that a friend gave us a number of years ago. This crowd pleaser uses sour cream and a lot of cheddar cheese. Take a look on how I “slimmed it down”. Enjoy
Mexi-Chicken Casserole
4-6 skinless and boneless chicken breast (cooked and diced)
1 large jar of your favorite salsa
1 large container of light sour cream mixed together with 1 large can of low sodium cream of mushroom soup
1 package of reduced- carb wheat tortillas torn in pieces
1 package of shredded low-fat cheese or ½ package of shredded Mexican cheese blend.
Preheat oven to 375 degrees. Spray a round or oblong casserole dish with cooking spray. Starting with the tortillas, make a layer at the bottom of pan. Next add a layer of the sour cream and mushroom soup blend; a layer of diced chicken; a layer of salsa and a layer of cheese. Repeat. Bake for 45 minutes or until the cheese is melted and the casserole is bubbling.
Mary Ann Brody-Heyl says:
Hello
June 9th, 2009 at 4:11 PM