Stepping Out!
This is pico de gallo sitting atop a fried plantain. I ate it for breakfast. I had to. I’m sampling the pico at a networking event and needed to taste test. Someone has to do these things, might as well be me.
I also made chocolate candies for the goodie bags…see
Now that I’m a personal chef, networking and marketing my business are taking up a big chunk of time. But it’s so rewarding. I meet great people and get my business out there. I love sharing new recipes and tips with the attendees. It’s really fulfilling. Tonight I’ll be a vendor at this Natural Beauty networking event hosted by Stylish Consignments boutique. A girls gotta do….you know the rest.
I’ll post about my other event and this one in more detail later.
Wish me luck!
Recipes are after the jump
Pico de Gallo Recipe
Tomatoes
Onions
Jalapeno
Cilantro
This one is easy! Just be sure to use equal parts of each ingredient and dice them up to a size you prefer. Combine all 4, toss and add a little salt to taste.
Cran-Almond Clusters
12 oz Semi-Sweet Chocolate
1/2 cup Almonds
1/2 Cranberries
1. Melt chocolate in a double boiler. I use a glass bowl over a boiling pot of water. The point is you want the heat to melt the chocolate slowly and not to burn it. So no direct heat!
2. Once the chocolate is smooth and melted toss in your almonds and berries.
3. This makes about 30 mini muffin cups. If you don’t have a miniature muffin tin, you can also just put spoonfuls on wax paper and let it cool. They’ll look like turtles if you do.
