Chef Angela may be an Italian gal through and through, but this has not stopped her taste buds from traveling the globe! From North America to the Far East and in between, Chef Angela takes the flavors of dishes from around the world and makes them her own in these flavor groups: Asian, Caribbean, French, Greek/Mediterranean, Italian, Latin/South American, Mexican/Tex-Mex, and a Pot Pourri of other flavors. Don’t see you what you want? These are just a sampling of international dishes – just ask Chef Angela for your favorite!
Asian
Bulgogi (Korean BBQ) Beef
Thinly-sliced beef sirloin marinated in a sweet and savory Korean BBQ sauce (pears and apples are used in the marinade!), pan-seared/sautéed to perfection and topped with green onions and sesame seeds, perfect served over coconut/basmati rice or “riced” cauliflower.
Korean Beef Wraps/Bowls
Ground sirloin combined in sauce of ginger, red pepper flakes, scallions, water chestnuts, soy sauce and a tag bit of brown sugar; perfect served as a wrap in either lettuce leaves or flour tortillas, or as “bowl” served over white rice for a taste of Korean BBQ!
Asian Noodles with Spicy Peanut Sauce
Asian Noodles are tossed with a spicy peanut sauce, edamame, bell peppers, scallions, and carrots, client’s choice of chicken or shrimp and toasted sesame seeds.
Thai Minced Turkey
Ground turkey slow-cooked in a Thai-infused “creamy” sauce with coconut milk, lime juice, red onion, ginger, coriander, cumin, curry, bok choy, scallions, cilantro and macadamia nuts for a crunch! This dish is dairy- and gluten-free and will take you on a trip to the tropics with each fork-full!
Chicken Tikka Masala with Cauliflower and Peas
A lightened-up, dairy-free Chicken Tikka Masala with Cauliflower and Peas is the healthy version to satisfy any craving for Indian food! This mild curry is made with boneless chicken thighs cooked in a tomato base, with lots of spices and “cream” of coconut.
Thai-Style Coconut Lime Risotto
Arborio rice is slow-cooked in a lime and green curry-infused coconut milk; shredded coconut and baby spinach are added in the final stages of cooking, for a fun, tropical twist on traditional Italian risotto. Clients have the option of added pork, turkey or shrimp, making this side dish into a scrumptious meal.
Kung Pao Chicken with Zoodles
Cubed chicken is sautéed in a tamari-hoisin sauce and tossed with Zoodles (zucchini noodles), red peppers, water chestnuts, scallions and peanuts for a nice crunch in this healthy, low carb, grain-free, Paleo dish.
Thai Peanut Pork
Pork loin marinated in an orange, soy, garlic, cumin and coriander sauce and served laced with a savory peanut sauce drizzle.
Kimchi Fried Rice Bowl
A blend of brown rice, cauliflower rice for added veggie intake, shredded carrots, peas, scallions, water chestnuts and broccoli are sautéed in a coconut aminos sauce and kimchi and topped with sesame seeds; cubed tofu can be added for extra protein – or for you meat-eaters out there, chicken, pork or shrimp!
Pork Egg Roll in a Bowl
Ground Pork, shredded cabbage, shredded carrots, soy sauce, Sriracha garlic sauce, onions, garlic, green onions and fresh ginger are sautéed together and garnished with sesame seeds, for all the components of a pork egg roll in one dish!
Honey/Ginger Salmon
Salmon fillets are marinated in Chef Annie’s homemade sauce of raw honey, freshly grated ginger, orange juice and soy sauce; baked to a finish for a perfect Asian inspired seafood dish!
Sticky Asian Chilean Sea Bass
Chilean Sea Bass glazed with a salty, sticky and slightly sweet chili sauce topped with cilantro and scallions.”
Mango/Basil Curried Shrimp
Jumbo shrimp are cooked in a creamy coconut milk based sauce spiced with curry, cumin, ginger, fresh mango chunks, plump juicy raisins, fresh torn basil leaves and toasted pistachio pieces; finished off with a fresh squeeze of lime juice! Perfect served over riced cauliflower, that takes the place of traditional starchy rice!
Sides/Soups
Sesame Soy/Tamari Mushrooms
These Asian-style mushrooms are super healthy and super flavorful with client’s choice of soy or tamari sauce, along with ginger, sesame oil, garlic and toasted sesame seeds!
Chinese-Style Brown Fried Rice
I fry eggs, scallions, tomatoes and garlic in sesame oil and then sauté them with brown rice, fish sauce, and soy sauce/Tamari. YUM!
Korean Spiced Chickpeas, Carrots and Potatoes
Red potatoes, carrots and sweet Vidalia onions are slow cooked in a tantalizing sauce of paprika, tamari, garlic, vinegar, maple syrup and toasted sesame oil; garbanzo beans and sesame seeds are added in the final stages of cooking. This side dish is delicious enough to be turned into a vegetarian entree by serving over a “bed” of quinoa or rice!
Bombay Potatoes
A traditional Indian side dish of baby potatoes roasted with chili paste, lemon, turmeric and cumin and tossed with cilantro!
Shitake Mushroom and Soba Noodle Soup with Ginger Pork
This Asian inspired soup is reminiscent of a big, brothy, noodle bowl! Onions, carrots, celery and sliced shitakes are sautéed together then combined with fresh grated ginger and garlic and chicken stock; ginger and garlic-marinated shredded pork shoulder is added to the soup along with whole wheat Soba noodles and served topped with fresh scallions.
Caribbean
Vegan Plantain Lasagna
This Caribbean-inspired lasagna will take your taste buds on a delightful trip with layers of sweet plantains, a “meaty” sauce of spiced lentils and tomatoes, and miso infused “cheese” sauce. Client’s option of adding walnuts or tofu for added protein, and of course, cheese if so desired. This dish is gluten-free as well.
Chickpea & Pineapple Stuffed Sweet Potatoes
Oven-baked sweet potatoes are filled to the brim with a tropical, tasty combo of sautéed crushed chickpeas (garbanzo beans), pineapple, onions, garlic in an almond/lime sauce and topped with fresh cilantro, scallions and toasted coconut flakes for added crunch. Vegan too!
Avocado/Mango Chicken Salad Cups
Shredded white meat chicken is combined in Chef Annie’s homemade Amish style sweet mayonnaise dressing for the most creamy chicken salad you will ever taste; combined with fresh cilantro, lime juice, minced red onion and fresh cubed avocado and mango for an island style chicken salad fiesta! This delicious salad is served in crispy edible cups. Seasonal item, check with Chef Angela for availability
Sides/Soups
Tropical Sweet Potato Salad
This creamy (coconut yogurt) Sweet Potato Salad is a healthy and delicious side dish filled with tropical flavors like coconut, macadamia nuts, cilantro and pineapple! Paleo, vegan, and Whole30 approved!
French
French Onion Chicken
Client’s choice of chicken breast or thigh, braised in a French onion soup-like sauce and topped with melted Gruyere cheese for the ultimate cozy, comforting meal.
Coq Au Vin
A traditional French dish of chicken thighs braised in thyme-enhanced red wine with root veggies (carrot, onion and sweet potato), tomato sauce, mushrooms and bacon; the perfect warming/comforting dish for a chilly night!
Asparagus/Lentil Salade Nicoise
French lentils, boiled mini potatoes, steamed green beans, grilled asparagus, black olives, radishes and chives are combined and drizzled with an Oil-free caper shallot dressing for a vegan take on the traditional salad.
Greek /Mediterranean
Mediterranean Meatball Skewers
Client’s choice of ground beef or turkey combined with green olives, parsley, lemon juice and feta cheese formed into meatballs and baked on skewers along with roasted green, red, and orange pepper slices!
Kelly’s Mediterranean Chicken Skillet
This scrumptious, one-skillet Paleo/dairy-free/gluten-free meal is to die for!! Pan-seared chicken breast combined with sautéed Vidalia onions, garlic, sun-dried tomatoes, baby bello mushrooms, Kalamata olives, spinach, artichokes, oregano, parsley, and fresh torn basil leaves are finished off with a drizzle of balsamic vinegar and EVOO for a full on flavor explosion in each forkful!
Moussaka Lamb Meatballs
“Delicious lamb meatballs, along with spiced tomato and eggplant and topped with a creamy white Béchamel sauce with cheese – yum! Option of subbing ground sirloin beef upon request.
One Pan Mediterranean Shrimp
Shrimp tossed with olive oil, garlic, shallots and oregano and baked alongside potatoes, fennel and olives, then finished off with a splash of lemon juice and a sprinkle of feta cheese.
Greek-Style Salmon
Center cut Salmon fillets are marinated in a tasty Greek-style sauce of Greek yogurt, olive oil, lemon, and oregano; served topped with a cool and creamy avocado tzatziki sauce.
Mediterranean Baked Stuffed Sweet Potatoes
Baked sweet potatoes stuffed with roasted chickpeas, a simple garlic-herb sauce and tomato salad. Vegan too!
Sides/Soups
Greek Cucumber Salad
Cucumber “noodles” (spiralized cucumber to resemble spaghetti) are tossed in a simple lemon oregano dressing and combined with grape tomatoes, sliced red onion, Kalamata olives, and crumbled Feta cheese.
Chilled Mediterranean Orzo Salad
Orzo is combined with minced red onion, mint, fresh torn basil leaves, white beans, grape and sundried tomatoes, tossed in a light and lemony vinaigrette dressing.
Spanakopita Quesadillas
Feta cheese and sliced Kalamata olives served as the filling for Chef Angela’s unique twist on the classic quesadilla; served with chilled tzatziki sauce for dipping.
Avgolemono (Chicken soup with Egg-Lemon Sauce)
Traditional Greek lemon soup with Arborio rice, leeks, carrots, shredded chicken and egg drops – a great alternative to the classic chicken noodle soup.
Italian
Baked Ziti
A classic Italian family fav! Ziti, combined with herbed ricotta and parmesan cheese, Chef Annie’s homemade sauce (or is it gravy?!) and smothered with mozzarella cheese and baked to a finish!
Lasagna Stuffed Peppers
Bell Peppers are filled with everyone’s favorite Italian dish – lasagna! Layers of Bolognese (client’s choice of either turkey or beef), ricotta, mozzarella and lasagna noodles are stuffed into bell peppers and oven-baked to a finish! This dish takes comfort food to a whole new level PLUS it is a lot lighter than the traditional dish!
Classic Italian Meatballs
Chef Annie’s earliest memories of cooking were rolling meatballs with her mother –either for Sunday dinner or for events, since “Nancy’s meatballs” were always requested for Parties! Client’s choice of either ground sirloin or a blend of ground beef, pork and veal (Nancy uses just beef!) is combined with parmesan cheese, bread crumbs, lots of fresh parsley, eggs, onion and garlic powder, salt and pepper; pan seared for a quick crisp coating, par baked in the oven, and then finished off cooking “low and slow” in a big pot of Sunday “gravy.
Creamy Lemon Chicken Piccata Meatballs
A popular Italian chicken dish turned into everyone’s favorite Italian comfort food meal – meatballs! Lean ground chicken and salty parmesan cheese make for the perfect meatball slow-cooked in a light and lemony cream sauce with briny capers and parsley. For all the dairy-free/Paleo people out there, Chef Angela can omit the cheese and sub “cream” of coconut!
Meatza Pizza
Do you like Pizza as much as I do? But do you hate all the carbs and bloat that follow? Well check out this beauty, introducing the Meatza Pizza! Totally low-carb, and gluten free, this super yummy pizza pie will allow you to have your pizza night without moving your belt buckle up a notch! Ground turkey, cheese and Italian seasonings form a “crust” that is oven baked and topped with Mozzarella cheese and client’s choice of assorted toppings.
Italian-Style Chicken/Basil Meatloaf
Lean ground chicken is combined with sautéed garlic/onions, fresh torn basil leaves and Chef Annie’s home-made Basil-Pesto sauce, bound together with eggs and client’s choice of traditional breadcrumbs, or for a grain-free/Paleo alternative of almond meal; served with additional pesto and home-made marinara sauce.
Pan-Seared Chicken with Pecan/Scallion Gremolata
Pan-seared chicken breasts served topped with a lemony, nutty gremolata (chopped Italian herb condiment).
Chicken Parm Stuffed Peppers
Roasted bell peppers are filled to the brim with mozzarella cheese and a shredded chicken/marinara sauce combo, topped with a little sprinkling of parmesan cheese and bread crumbs and baked to a finish; perfect low carb alternative to heavy, breaded/fried chicken parm from your fav Italian restaurants – with added veggies from the pepper – delicious!
Italian Sausage Stuffed Mushroom Caps
These Grain-free and Gluten-free Stuffed Portobello Mushrooms make a hearty dish packed with bold Italian flavors, simple enough for a weeknight dinner, yet impressive enough for company! Client’s choice of turkey or pork sausage, bell peppers, garlic, onion and Italian seasonings are combined with egg and (optional) parmesan cheese and piled high into Portobello mushroom caps and baked to a finish.
Pasta Carbonara
A classic Carbonara sauce of garlic, client’s choice of traditional or turkey bacon, shallot, green onion and egg yolks, tossed with client’s choice of pan-seared shrimp, scallops or chicken (or meat-free for vegetarians!) and served over client’s choice of traditional pasta, “spaghetti” squash (for a naturally gluten-free and lower carb option) or chickpea pasta.
Italian Pulled Pork Ragu
Pork tenderloin is slow-cooked until oh so tender, with tomatoes, roasted peppers, thyme and parsley – perfect served over client’s choice of traditional pasta, “spaghetti” squash, “zoodles” (zucchini noodles) or chickpea pasta!
Pulled Pork Marsala
Pork shoulder is cooked low and slow until the meat is extremely tender and melts in your mouth, topped with a traditional Italian mushroom/Marsala wine sauce with a splash of heavy cream (“cream” of coconut milk used for Paleo option).
Latin/South American
Peruvian Lomo Saltado
This traditional Peruvian dish of cumin and soy marinated sliced steak, onions, tomatoes, oven roasted potato fries and cilantro topped with a spicy green aji sauce! Talk about flavor explosion! Annnnd this dish is entirely gluten-free, annnnd if you omit the aji sauce it could be dairy-free too (or I can just make a dairy-free sauce).
Ropa Vieja with Arepas
Chuck roast is slow cooked in a sofrito, recaito, beef broth, Sazon, Adobo, cilantro, scallion, pimento olives, garlic and onion sauce with carrots and tomatoes and served with fried Arepas (hominy cakes!).
Steak with an Argentinean Chimichurri Sauce
Your choice of grilled steak, rubbed with a cayenne pepper blend and topped with a zippy sauce of lemon juice, chili peppers, shallots, parsley and oregano.
Puerto Rican Pulled Pork
Pork shoulder is marinated in an oregano, Sazon, vinegar, garlic, oregano, olive oil and sofrito sauce and cooked for 8+ hours; the pork is shredded and served topped with fresh cilantro and scallions.
Porco com Creme de Milho (Pork with Cream of Corn)
A Brazilian comfort food. A creamy, nutty, smooth sauce of light cream, Parmesan cheese and sweet Jersey corn kernels served over tender oven baked pork tenderloin.
Creamy Salsa Verde Sea Bass
Sea Bass topped with onions, garlic and a tomatillo sauce (tomatillos, olive oil, jalapeno, lime juice, and cilantro) and a dollop of sour cream provide this dish with a creamy finish and nice balance to the vibrant flavors from the tomatillos sauce!
Sides/Soups
Peruvian Couscous
Couscous combined with cilantro, scallions, roasted bell peppers, sweet peas, toasted pepitas, cannellini beans and tomato, tossed with a light cumin/lemon dressing.
Arroz con Gandules (Rice and Pigeon Peas)
Medium grain rice is cooked with minced onions, garlic, Recaito, Adobo, Gandules Verdes, and sliced pimientos, for a traditional Puerto Rican-style side dish.
Mexican/Tex-Mex
Beef Taco Spaghetti Squash Boats
Ground beef, fresh salsa, black beans and corn in spaghetti squash “boats”, topped with cilantro and melted Cheddar cheese for a low carb option in place of traditional taco shells!
Fig, Bacon/Prosciutto & Brie Quesadillas
Client’s choice of bacon or prosciutto, creamy Brie cheese, fresh sliced figs and a drizzle of honey sandwiched between flour tortillas (gluten-free/low carb tortillas upon request) and grilled to a golden outer finish and melty, gooey inside!
Pulled Pork Chili Verde
Slow cooked shredded pulled pork is combined with white beans, salsa verde, cumin, chili powder and lots of fresh cilantro; serve topped with scallions and a drizzle of crème.
Mexican Risotto
A Mexican twist to classic Italian risotto – green bell peppers, diced tomatoes, jalapeno peppers, sweet corn and Cotija cheese (cross between feta and Parmesan) melted into every bite; topped with fresh scallions and cilantro.
Beef and Cheese Chile Rellenos
Poblano chili peppers are roasted, peeled and filled with a beef, corn, and Monterey Jack cheese filling, lightly breaded and baked (not fried!) to a golden finish and drizzled with adobe-cream tomato sauce.
Southwestern Stuffed Tomatoes
Jersey tomatoes are hollowed out and filled to the brim with a hearty filling of quinoa, sweet corn, black beans, reduced fat cheddar cheese, cumin, lime juice and cilantro for a vegetarian protein/fiber packed dish!
Beef Fajitas
Strips of flank steak marinated in a cumin, fresh cilantro, chipotles in adobe, orange-lemon juice sauce and quick stir fried with bell pepper and onions; served with Chef Angela’s homemade salsa, and guacamole, sour cream, cheese and client’s choice of either corn or flour tortillas.
Spicy Shredded Beef Tacos
Chuck roast is slow cooked in a cumin, salsa, lime juice, coconut milk, Sriracha, and PB2 (reduced fat, all natural peanut-butter alternative) sauce; shredded and combined with cilantro, scallions and toasted peanuts for a nice crunch! Served in flour tortillas or corn tortillas and topped with cilantro/water chestnut salsa.
Sides/Soups
Mexican-Style Polenta
Polenta filled with black beans, diced tomatoes, cumin, chili powder, scallions and a healthy dose of cheddar cheese! A different way to take a classic Italian dish give it some Mexican flair!
Savory Quinoa Muffins
Grain-free, dairy-free and oil-free, but FULL of flavor! Toasted quinoa, cilantro, tomatoes, eggs and onions make up the base of these Mexican-style muffins; great served with sour cream and fresh salsa!
Pot Pourri
North African Meatballs
Ginger, cinnamon, cilantro and cumin spiced meatballs are cooked in a lemon and white wine infused Kalamata olive/tomato sauce, finished off with a sprinkling of brown sugar and a pinch of red pepper flakes for an extra flavor explosion!
Shawarma-Spiced Baked Chicken with Garlic Yogurt and Cucumbers
“Chicken breasts marinated in lemon, garlic, cumin, smoked paprika, turmeric, curry and cinnamon then baked to perfection and topped with garlic yogurt, cucumber slices, and roasted red onion wedges!”
Shawarma-Spiced Baked Chicken with Garlic Yogurt and Cucumbers
Chicken breasts marinated in lemon, garlic, cumin, smoked paprika, turmeric, curry and cinnamon then baked to perfection and topped with garlic yogurt, cucumber slices, and roasted red onion wedges!
Hungarian Goulash
Red potatoes, sausage coins, and thinly sliced Vidalia onions are slow cooked in a savory paprika spiked chicken stock; perfect to fil your belly and warm you up on a cold night!
Huli-Huli Shrimp & Pineapple Kabobs
Shrimp marinated in a soy, ginger, brown sugar and smidge of red pepper flakes sauce, roasted to perfection and perfect served chilled/room temperature.