Catering: Tyler’s Grooms Dinner

I’ve officially started prepare for my brother Tyler’s grooms dinner! Made the invite, booked the hotel, and got my recipes together in one place. The wedding is in 52 days.


I’m very honored that my dad hired me to be the event planner and caterer. Coincidentally as I’m typing this blog entry I got a call for catering another wedding rehearsal dinner. I love wedding season!

The menu I will be serving and one of the recipes is below for you to enjoy.

* Antipasti Kabobs


* Shrimp and Cucumber Rounds


* Mixed Green Salad with a Creamy Pesto Dressing


* Zasugo served over Garlic Mashed Potatoes


* Marinated Vegetables (Recipe Below)


* Creamy Chive Sweet Corn


* Garlic Bread


* Assorted Beverages


* Strawberry Shortcake Bride Cupcake Cake


* Dark Chocolate Truffle Groom Cupcake Cake



Marinated Veggies

Serves 8

1/2 small bottle Italian dressing
Salt & pepper to taste
3 cups cauliflower and broccoli florets
2 cups cherry tomatoes
1 cup bottled cherry peppers, halved
3 medium zucchini, cut into bite-size pieces
3 carrots, peeled and cut into bite-size pieces
1 small red onion, thinly sliced

Prep Day: Pour the dressing mixture over the vegetables, tossing gently to coat. Cover and refrigerate for at least 2 hours or up to 24 hours, stirring occasionally.

Serve Day: Uncover and stir. Serve with a slotted spoon.

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Beverages: Iced Coffee!

My favorite midday pick me up!!!

Iced Coffee


1 can of sweetened condensed milk
20-24 already hot brewed Espresso Coffee (I prefer Cafe’ Bustelo brand)
Gallon Glass Pitcher

Prep Ahead – In a pitcher dump sweetened condensed milk and hot Espresso Coffee. Stir. Cool completely before refrigerating overnight.

Note: If you want an extra punch make coffee ice cubes.

Serving Day – Serve over ice.

My Original Creations: Italian Lemon Grilled Chicken

Italian Lemon Grilled Chicken


6-8 boneless, skinless chicken breasts

1/2 to 1 cup extra virgin olive oil
1/4 to 1/2 cup white wine
1 lemon, sliced
Italian seasoning, to taste
Red pepper, to taste

Prep: Rinse and pat dry chicken. Trim all visible fat and membranes from chicken breasts, I like to make small crosswise slits about 1/2 inch apart down the length of each chicken breast to help the marinade penetrate the meat. Put chicken in Ziploc bag.

Combine marinade ingredients and pour over chicken. Marinate in refrigerator 1-2 hours.

Serve: Grill on direct heat with grapevine in with the charcoal. Grill chicken 10 minutes aside, or until juices run clear and firm but not hard to the touch. Also grill with lemon slices on top.

This chicken could also be cooked in a stove-top grill pan with ridges or a George Foreman Grill with good results.