Greece is the word...for T.O.T April 29th

Oh to be sitting on the white sandy beaches of Greece, or sailing the turquoise waters of the Aegean Sea... I just recently watched a program featuring glorious Grecian gastronomy - one delicious dish after another - made my mouth water! Hopefully this week's menu will do the same for you! A wonderfully refreshing meal! 

Wood-Grilled Chicken on Flatbread

with Tzatziki

Boneless chicken, marinated and grilled over a wood flame on traditional flatbread served with cool, refreshing Tzatziki Sauce (traditional Greek cucumber/yogurt sauce) 

8.00

Wood-Grilled Chicken

The same delectable marinated chicken mentioned above (without the flatbread or Tzatziki) Slice it up and serve it on top of the Mediterranean Salad.

6.00

Mediterranean Pasta Salad

Pasta, kalamata olives, feta cheese, grape tomatoes

and herbs tossed in a tangy Red Wine Vinaigrette

7.00 1 lb. or 3.50 1/2 lb.

Serving suggestions: For 2- Get a couple of sandwiches and split the pasta salad, or simply enjoy the wood-grilled chicken over the pasta salad.

Please place your order by 10 a.m. on Wednesday April 28th. Pick up on Thursday April 29th any time after 12 Noon. Bring on the smiling faces!

Reminder for T.O.T April 22nd

Just a reminder to place your order for this week no later than 10 a.m. Wednesday morning! If you have already placed an order - I look forward to seeing you!
Rollin

T.O.T April 22nd Pulled Pork Enchiladas and Cooking Classes

Good Morning! Seems like forever since the last Take Off Thursday and also seems like we can't get enough Southwestern food. Your requests were heard!

If you were an early subscriber for Take Off Thursdays, you may remember something similar to this menu and many have requested again. Sometimes I like to tweak my creations, and this one I played with a little bit - always room for improvement, right?

Pulled Pork Enchiladas

with Salsa Verde and a Citrus Sour Cream

Southwestern seasonings and roasting for hours over hardwood charcoal until fork tender give this pork a wonderful flavor! It's topped with a blend of Spanish cheeses and comes with a Salsa Verde and tangy Citrus Sour Cream.

10.00 each

Mixed Greens Salad with Fresh Strawberries & Spicy Candied Pecans in a Honey Lime Vinaigrette

The sweetness of the strawberries and the dressing are a wonderful contrast to the zip in the pecans! 

5.00

Black Bean Soup (appr. 15 oz)

3.00

As always, generous portions and the freshest ingredients and a lot of love! Serving suggestions: 2 adults could each have an enchilada and split a salad, or split the soup.

Please place your order by 10 a.m. on Wednesday April 21st. Pick up is anytime after 12 noon on Thursday April 22nd.  Email me with any questions! rwmclennan@gmail.com  Looking forward to seeing you all!

Additionally... I have had an amazingly fun time over the last couple of months teaching cooking classes called Bored In The Kitchen? that people have hosted in their homes. Class sizes are generally 12-14 people, and while we have done primarily Entrees, I will be adding additional classes this summer and will plan to teach some of them in my kitchen. 

I have created a separate blog so that anyone interested in the cooking classes can sign up there as well. Please visit http://tiredkitchen.blogspot.com to sign up. Again, REMEMBER to look for the email from FEEDBURNER EMAIL SUBSCRIPTION to activate your subscription!

CHEERS!
Rollin

No T.O.T this week... sorry! I am teaching a group cooking class this Thursday evening. I WILL be back next week and I am looking forward to seeing everyone then.  If you have any cravings or desires for next Thursday please let me know!
Have a great week!!
Rollin

A Break for All

Spring Break for my children has prompted a break for us all! No T.O.T this week, but I will be back in the kitchen next week and ready to give you a break! Cheers! Rollin