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MY LIFE AFTER CATERING. Life things that I'm in love with. Sharing and caring for all things in GOD's beautiful world.

Wednesday, January 19, 2011

Coggin Wedding

One of the three stations


Fresh and tasty mixed greens salad with green leaf, baby spinach, arugula and radicchio.

The Coggins picked such a yummy menu.
We served oven roasted chicken, roasted pork loin,
extra cheesey mac n cheese, savory mashed potatoes,
southern green beans, broccoli casserole and tossed salad.
Florals by our in house florist Stephanie, who just opened her own shop!
Formerly Patricia's Florals in Newnan.
So proud of her!

Floral on the Wedding Party table.

One of three designs on centerpieces

Brie & Crackers

Fabulous job on display by Sandy, my cheese & fruit stylist.

Three different Cheddar Cheese Balls

Gourgeous Fruit Display






Thanks for stopping by.

Monday, January 10, 2011

Teresa Carter's Paella

Many of my friends have asked about Paella, so I thought I would post one of my recipes. Please try it once. I think you'll find you love it.

Serves 8-10 people
3 tablespoons of good Olive Oil
2 tablespoons of salted butter
2 chicken legs, 2 thighs, 2 wings
1 large onion, diced
1 red and 1 green bell pepper sliced in strips
4-5 cloves of garlic, finely chopped
1 pound of Chorizo sausage, removed from casing
3- 14oz. Cans chicken broth
1 cup of white wine
1 family sized bag of Vigo's Saffron Spanish Style rice
2 pound medium shrimp, peeled
1 pound little neck clams, scrubbed & beards removed
1 pound mussels, scrubbed
1 bag of frozen peas (optional)
Using a paella pan or a large, deep skillet warm oil and butter over medium high heat until hot then add chicken pieces. Cook 5-6 minutes per side, remove from pan and set aside. Add onion, peppers, garlic and chorizo sausage breaking apart with wooden spoon. Cook until peppers & onions are nice and browned and chorizo is cooked . Add chicken broth and wine to pan bring to a boil. Add rice, reduce heat and cover pan. Cook about 10 minutes. Remove lid and add chicken back to pan along with shrimp, clams, mussels and peas if using. Cook, stirring occassionally until clams and mussels open and all liquid is absorbed. (If your clams or mussels do not open, throw out.) I find that clams take longer than mussels to open, so be patient.

Serve hot with a hearty crusty garlic bread and fresh green salad.

Tuesday, January 4, 2011

FECKOURY REHEARSAL DINNER




This rehearsal dinner was for my best friend's son. Teresa is from Honduras. So she wanted a meal that represented her heritage. I made three different Paella's.
This is with Chicken & Chorizo sausage.This is with shrimp, clams, mussels, squid & chorizo.
The third one was a combo of both. They were FABULOUS even if I do say so myself.
My team busy at work. Gotta love my team!!!!!!
My best friend Teresa in the center dressed in red with her mother, sisters, niece, husband & her three sons. Her oldest son, Johnny the groom, is holding the red napkins. The other two are Daniel & Andrew. Love You Guys!!!!