Sunday, September 25, 2016

Catering by Chrisetta: Team Building Dinner

What an enjoyable evening I had serving dinner for a Team Building Meeting. I could totally get used to cooking in this lovely kitchen with the gorgeous view. Thank you, again for having me Benjy!

Here's the customized menu:

Grilled Flank Steak w/pesto
Grilled Salmon w/lemon and capers

Asian Noodle Salad 
Linguine with bok choy, carrots, scallions, tossed with a Sesame Ginger Dressing

Greek Quinoa Salad
Quinoa with Kalamata Olives, Artichoke Hearts, Red Onion, Tomato, Feta tossed with a Lemon Vinaigrette

Grilled Vegetables
Asparagus, Eggplant, Squash, Zucchini, Cremini Mushrooms grilled to perfection finished with Balsamic Vinegar and fresh basil 

Tortilla Chips with Fresh Guacamole, Fresh Salsa, Corn & Bean Salsa
Imported Cheese Platter with fig spread, and an assortment of crackers 
Bowls of assorted olives
Bowls of assorted nuts 

Sweet Endings
Family Style Fresh Baked Apple Crumble


Catering by Chrisetta

Real food. Taste the difference. Taste the love.

Ph: 360.831.3680

Saturday, April 30, 2016

Seeking my best self

Not to dwell on the past, but instead draw from ot for inspiration. I am my best motivator!

2012-2014...I was my healthiest and fittest ever! I want this version of myself back. Not dwelling on the past, simply gonna use it as my motivation. I want this healthy fit lifestyle back!!! I wasn't afraid of any physical challenge...planks, hills, weights, jogging, cycling, swimming, you name it I was about it. I was dialed in, in the kitchen too. Lean protein, lots of green veggies, nuts, seeds, whole grains. I'm my own best motivator! This is soooo doable. This time I'll figure out how to stay healthy and fit for life.

Sunday, April 10, 2016

Catering by Chrisetta: 40th birthday bash!

Super-thrilled to cater for my co-worker Matt's husband's 40th birthday!  It was a great day for a backyard party. Good food. Sunshine. Spirits. Loved Ones.

Here's what I served (not enough time to snap most photos) :

-Greek Wraps Platter
Whole Wheat Tortillas with quinoa, Kalamata Olives, English Cucumbers, Feta, tomatoes, red onion with a made from scratch Tzatziki Sauce

-Turkey & Roasted Pepper Wraps Platter
Sun Dried Tomato Tortillas with Boar’s Head deli smoked turkey, roasted peppers, spinach, and a made from scratch Herb Spread

-Crudités Platter with made from scratch Blue­ Cheese Dip and Hummus

-Assorted crackers and breads with made from scratch Caramelized Onion Dip and Salmon Dip

-SW Border Platter Blue Corn Tortilla Chips with made from scratch guacamole, salsa, corn salsa, and spicy black bean dip

-Bacon­-Wrapped Dates Platters

I love being a part of these special occasions and grateful for the opportunity to serve fresh food.

Sunday, March 13, 2016

Catering by Chrisetta: 50th Surprise Birthday Bash!

Yesterday, I had the great pleasure of serving beautiful, delicious food to a party of 35 for a surprise 50th birthday bash! 

On the menu:

- Spicy Asian Meatballs
- Mediterranean Spiced Rubbed Wings
- Bacon Wrapped Dates
- Spicy Black Bean Dip served w/Blue Tortilla Chips
- Spinach Artichoke Dip served w/Blue Tortilla Chips
- Crudités Platter w/ Hummus and Blue Cheese Dip
- Cheese Tray with Grapes and Crackers
- Fresh Fruit Platter

Real Food. Taste the difference. Taste the love.

Friday, February 12, 2016

Health 100: Food And Your Health -- Winter 2016

I was back on campus at Clark College yesterday. This marks the fourth academic year my cookbook has been used in the curriculum.

It's crazy that I am paid to do something that I absolutely love to do! And to have the students appreciate and be inspired is the real reward. As always, it was great to be working with my mentor, Veronica.

Two classes. 60 + students are officially OUTSIDE of the box!

Add caption

My Mentor, Veronica

Wednesday, January 6, 2016

Back to Basics: Vegetable Stock

There’s nothing more comforting than a warm bowl of homemade soup especially when made with homemade stock. It’s simple to make and the ingredients are inexpensive to buy. Best of all, you can make large quantities, freeze it and have it ready for use it in soups, beans, sauces, or for any dish that you want to add more flavor to. Here’s my recipe for vegetable stock.




4 carrots, unpeeled, quartered
1 large onion, unpeeled, quartered
1 large leek, sliced
2 potatoes, unpeeled, halved
2 celery stalks with leaves, roughly chopped
3 garlic cloves
20 sprigs flat-leaf parsley with stems
Kosher salt
A few black peppercorns


Rinse all of the vegetables. Then combine all ingredients in a stockpot with 12 cups of water. Simmer gently uncovered for 30 - 40 minutes until the vegetables are tender. Strain the entire contents of the pot through a colander and discard the solids. Let cool before refrigerating or freezing.

Refrigerate for up to 5 days or freeze for up to 6 months.

Originally printed in “Shop, Cook, Eat: Outside of the Box with Chrisetta Mosley.”  Chrisetta Mosley © 2012 

The Obesity Epidemic is REAL!

The evidence of an epidemic is everywhere.

· Two-thirds, more than 190 million Americans are
overweight or obese.

· Obesity-related diseases are a $147 billion dollar
medical burden every year.

· Childhood obesity has tripled in the last thirty years

Source: CBS News