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.

ChrisettaMosley@gmail.com
360.831.3680

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!

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My Mentor, Veronica

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.

VEGETABLE STOCK 

PREP TIME: 5 MINUTES TOTAL TIME: 45 MINUTES MAKES:  8 CUPS

Ingredients

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

Directions

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 

2015 Food Chronicles

2015 was another delicious year! So many of you have supported my efforts. Thanks for inviting me into your homes, offices, schools, etc. Looking forward to more delicious food memories in 2016! Happy New Year!

Chrisetta Mosley © 2015

Culinary Goddess

Back To The Table

What an exciting, rewarding day. For months, I've been the lead of a project to create a cookbook encompassing the recipes from my co-workers. At FamilyCare we make up a diverse population with rich heritage and culture. My passion being food and cooking brought to mind a cookbook sharing our family recipes. Last year, at our holiday party I shared the idea with the president of the company. He loved the idea and invited me to his office to further discuss my idea.

Fast forward >>> Today, after months of hard work from the cookbook committee and others the first edition FamilyCare Cookbook "Back To The Table" was in the hands of employees right in time for the holidays. Each employee received a FREE copy. **At this time cookbooks are not for sale to the public.

Grateful. Honored. Proud.