I Get Around: 2013 in Review

The places I've been. The people I've seen in 2013, I get around: Clark College, Portland State University, Cascade Park Community Library, Camas Public Library, Camas & Washougal on a Diet, LaCamas  Swim & Sport, KBOO Radio, POIC, Chuck's Produce & Street Market, and The Fruit Valley Foundation.

As 2013 comes to an end, I'm reflecting on another amazing year. I've been busy, busy, busy. Here, there, everywhere. I'm so grateful that I am able to do all things that I love and share my gifts with you.

First, I have to say thank you to God for his Grace and Mercy. All Glory and Honor to Him.  I'm highly favored and blessed.

Next, my immediate circle for your unwavering support and belief. Y'all hold me down! Or should I say lift me up? I love each and every one of you. Thank ya. Thank ya. Thank ya.

An extra special thanks to the Clark College Health Department (my favorite venue!) for their continued support and giving me a platform to reach students. Oh yeah, and for using "Shop, Cook, Eat: Outside of the Box" for the second year! 

To everyone who has embraced and supported my ideas, THANK YOU! To all of my clients, THANK YOU. To everyone who has bought a copy of my cookbook, THANK YOU! To those of you who have attended my events, THANK YOU!  And, to all of my Facebook and blog followers, THANK YOU! 

I am the luckiest girl in the world -- I love what I do!

2013 in pictures:

2013: Food Chronicles

I've been cooking up a storm this past year: in my kitchen, your kitchen, any available
kitchen. Whether I was whipping up recipes from my cookbook, "Shop, Cook, Eat: Outside of the Box" or catering your event -- it's my great pleasure sharing my passion for food with you. Thanks to everyone who invited me into their homes, classrooms, offices, etc., I appreciate you.


Here's a look-see at some of my culinary creations.

 

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Letting go

I'll be the first to admit I am control freak. My way is the perfect way.  I'm a natural born leader so it kinda comes with the territory. But, as I grow and mature I've come to realize that I'm not in control of much. I can plan things down to a tee, but there are way too many factors/people usually involved. Does that mean that I don't make plans anymore? Absolutely not. It just means that I'm more flexible. It means that I'm able to go with the flow. Even if things don't turn out the way I've planned or expected, I've learned to trust that whatever the end result -- things end up the way they are supposed to. I've learned to take a deep breath and let it go! Because, truthfully, life has a way of picking you up and carrying you to where you are supposed to be.

Catering by Chrisetta: Querville's Saturday Dinner Party

I met Crystal and Ryan at a wedding I catered a few months ago. They personally came to me to tell me how much they enjoyed the food, especially the Potato Gratin (I'm sure that's why they hired me to cater for them). Anyhow, after we chatted for a while they mentioned wanting to host a dinner party at home. After a few email exchanges, together, based on my recommendations and their taste buds we came up with a menu that would serve 12.

I was busy most of the night in the kitchen, but I did over hear someone say: "This is really nice. The food is great. Having the party at home was genius Crystal. Pure genius." Music to my ears.

Here's what Crystal and Ryan had to say: "Every bite was delicious! You are amazing."

 

 

Their personalized menu for 12:
1st -- Sweet Potato Bisque, Brussels Sprouts with Apples and Bacon
2nd -- Grilled Carrot Salad with Brown Butter Vinaigrette, Potato Gratin, Herb Crusted Flat Iron Steak
3rd -- Warm Arugula Quinoa Salad with Lemon Dressing, Roasted Lemon Rosemary Chicken
4th -- Apple Crumble served with Mascarpone

Real food. Taste the difference. Feel the love.

Catering by Chrisetta
Chrisetta.Mosley@gmail.com

Thanksgiving Detox: Pomegranate Apple Salad

After yesterday's heavy Thanksgiving fare I needed to detox. Since I had all the ingredients on hand (something to be said for a well-stocked kitchen) I created this delightful  Pomegranate Apple Salad with a made from scratch Honey Poppy Seed dressing

It's not only beautiful to look at (we eat with our eyes first), it was light, crunchy, and delicious. 

A Thanksgiving Favorite: Cranberry-Orange Relish

Thanksgiving steeped in tradition, with food and family at the forefront. So many memories shared around the dinner table. One of my favorite accompaniments to my mother's savory, rich corn bread dressing has always been cranberry sauce.

When I became serious about my health and cooking, I decided it was time to ditch the canned cranberry sauce and make my very own. For the past several years, my Cranberry-Orange Relish has earned a spot on our family's Thanksgiving table.

With Thanksgiving just a week away, I want to share my recipe with you. It's super simple, bursting with flavor, and only uses four ingredients. Perhaps it will become a favorite with your family too.

Cranberry-Orange Relish

Tangy, sweet and bursting with flavor this relish is memorable

Ingredients
2 (12-ounce) packages cranberries, fresh 
1 orange, zested and juiced
1 cup sugar
1 cinnamon stick


Directions
Put all the ingredients into a saucepan over medium heat and simmer until the cranberries burst and the sauce thickens, about 15 to 20 minutes. Serve at room temperature or cool and refrigerate. Remove the cinnamon stick before serving.