Dinner Solved!

Fix and Freeze Dinners Made Easy

You assemble homemade take-away and ready to the freezer meals from fresh ingredients for quick and easy dining all done in home.

Clients can assemble any scheduled fresh meals, such as orange and garlic chicken ($11.00 for three servings; $21.00 for six servings), fried chicken and red skinned mashed potatoes  ($20.00 for three servings; $29.00 for six servings), or seafood pasta ($18.00 for three servings; $36.00 for six servings).
Mj Creations founders Chef Marie want to help families gather around the table for delicious meals. Like many parents throughout the country, she tried to coordinate a family dinner, but their efforts were often thwarted by hectic schedules. As a dinnertime strategy, Chef Marie began to prepare meals with fresh, raw ingredients and then freeze them so they could be quickly thawed and cooked during the week. This tactic became popular with her family and friends.

Each month Mj Creations will features a new menu of fix-and-freeze dinners that can be made for up to six people, providing customers with numerous options for planning quiet meals at home or dinner parties with friends. All ingredients are precut and measured to ensure an error-free fixing.

How it work
Follow simple assembly instructions; We have all ingredients measure and chopped and a recipe you can read and follow easy. Do you need side dishes to accompany your meals? We have a variety of sides and accompaniments ideas.
Group: Remember to bring a cooler to take your dinners home in.

Full May Menu is listed on web site    http://www.richmondvacaterer.com

Sample Menu

Italian Herb Crusted Scallop 6 serving $23.00

Southwest Beef with Yellow Rice 3 serving  $19.00

Pork Chops with Garlic Mashed Potaotes 3 serving  $19.00

Loaded Mashed Potatoes 3 serving $4.00

Cajun Steak Fries 3 serving $4.00

Call or Email Us with Your Order Info and Pay Online
Next We Choose A Book Date and I Bring All Of The Goodies To You!

Email: sweetsbymj@aol.com
Phone: 804.422.6313


           Fresh Pasta Making Cooking Class In Home with Wine Pairing

Our cooking classes are hands-on events where everyone participates. We work hard to make sure our guests learn more than just how to prepare a few dishes; we try to give everyone the confidence to experiment at home and a deeper understanding of the science behind cooking.
Our classes are great to attend as in home or our groups who share your passion for cooking. Group Classes range in size from 4-30 students and include a family style meal and taste great wine which have been pairing as a right match to go with your meal; which is a great way to your class. Our cooking classes also make fabulous gifts!

Menu Sample

Mushroom Ravioli with Butter Cream Sauce

Pumpkin Ravioli with Sage Butter Sauce

Fettuccini Alfredo

Classic Gnocchi

Classic Lasagna with Spinach or Beef

Cost 2 for $80.00
Cost 4 for $160.00
Cost 8 for $240.00
For more info go to our web site....

Italian Chili with Polenta

Ingredients

• 2 tablespoons Olive Oil
• 1 large red bell pepper
• 8 ounces bulk hot Italian sausage
• 4 ounces pancetta, finely diced
• 1 pound ground pork, beef or chicken
• 2 tablespoons chopped fresh thyme
• 1 teaspoon fennel seeds
• 1/4 cup tomato paste
• 1/2 cup dry red wine
• 4 to 5 cups chicken stock
• 1 cup whole milk
• 1 cup quick-cooking polenta
• 2 tablespoons butter
• 3 to 4 cloves garlic, finely chopped
• 1 mild or 2 hot fresh red chile peppers, seeded and very finely chopped
• 1 medium onion, finely chopped
• 1 sprig fresh oregano, finely chopped
• 1 cup grated pecorino, plus more for serving
• Salt and freshly ground black pepper
• Chopped fresh flat-leaf parsley, for garnish

Directions

Roast the bell pepper over a gas flame, turning with tongs, or broil until the skin is blackened. Transfer to a bowl, cover and let cool. Peel, seed and chop the pepper.

Heat the olive oil in a Dutch oven or other heavy pot over medium-high heat. Add the sausage and pancetta and cook until well browned. Add the ground pork, beef or chicken, thyme, fennel seeds, garlic, chile peppers, onions, oregano and roasted red peppers and cook until soft, about 5 minutes. Stir in the tomato paste and cook for 1 minute. Deglaze with the wine, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon. Add 2 to 3 cups chicken stock and simmer for a few minutes to allow the flavors to combine.

Bring 2 cups chicken stock and the milk to a low boil in a saucepan. Whisk in the polenta and cook, whisking, until thick but pourable, 2 to 3 minutes. Remove from the heat. Add the butter and then the cheese, stirring until melted. Season with salt and pepper

Ladle the polenta into shallow bowls and hollow out the center. Fill with the chili and top with more cheese. Garnish with parsley.

Cook's Note: The chili can be covered and refrigerated for a make-ahead meal. Reheat over medium heat, and prepare the polenta before serving.

Polenta is coarsely or finely ground yellow or white cornmeal boiled with water or stock into a porridge^[1] and eaten directly or baked, fried or grilled. The term may refer either to the ingredient or a dish made with it.

Polenta is an Italian word, derived from the Latin for hulled and crushed grain, especially barley-meal. Maize was not cultivated in Europe until the early 16th century.^[2] It comes from the same base as "pollen

As it is known today, polenta derives from earlier forms of grain mush (known as puls or pulmentum in Latin or more commonly as gruel or porridge), commonly eaten since Roman times. Before the introduction of corn from the New World in the 16th century, polenta was made with such starchy ingredients as farro, chestnut flour, millet, spelt, or chickpeas.^[3]

Polenta has a creamy texture due to the gelatinization of starch in the grain, though it may not be completely homogeneous if a coarse grind or hard grain such as flint corn is used.

Polenta has historically been a peasant food. The reliance on maize, which lacks readily accessible niacin unless cooked with alkali to release it, as a staple caused outbreaks of pellagra throughout the American South and much of Europe until the 20th century. In the 1940s and 1950s, polenta was often eaten with salted anchovy or herring, sometimes topped with sauces.