Uncategorized – Nicole Marlow

My Thanksgiving Guide

October 24, 2019October 24, 20192 Comments

I know what you are thinking, “Isn’t it too early to talk about Thanksgiving?” The answer is “NO!” HAHA! It’s my favorite time of year and I am even more excited for this year because Thursday is Thanksgiving, Friday is Black Friday AND my mother’s birthday, and then Saturday is MY BIRTHDAY!! This is going to be the 4th time I host Thanksgiving and it’s going to be amazing! With a blend of my mom’s recipes and my own, my family has amazing time and get to enjoy an amazing meal.

IMG_20181122_164146_061 (1)

4 weeks before Thanksgiving

Make a damn plan. This is soo important for hosting a fabulous dinner and being able to entertain your guests. I am a planner and I can’t imagine hosting another Thanksgiving without being organized. It makes Thanksgiving day SO much easier to deal with! The first Thanksgiving I hosted, I winged it and I was in the kitchen ALL day! Not ideal…
Finalize your guest list. Get the headcount of the guests your planning to attend. That way, you can make the best decision when you…
Order your turkey. You can order turkeys that are fully roasted or raw, if you prefer to brine and cook your own.
Clean out your freezer and take inventory of your pantry. Get rid of that freezer burned ice cream and cook up those steaks you forgot about. Then, get an idea of what you have in your pantry so that when you plan out your shopping lists, you don’t end up purchasing items that you already have on hand.
Plan your menu. Gather your recipes from your favorite cookbooks, magazines, or your own archive. If you are looking for new recipes, look for the key words “make ahead”. I promise, this will make Thanksgiving day a breeze!

3 weeks before Thanksgiving

Test out your recipes. If there are recipes from magazines or cookbooks that you want to serve on the day, make a small batch and test them out first. The last thing you would want, is to make the recipe for the first time and it doesn’t turn out the way you wanted! Trust me, I’ve been there, I’ve done that.
Make your grocery list. Do your first round of shopping. Trust me, this will make the next couple of weeks less stressful. Buy your non perishables (your pumpkin puree, sugar, flour, spices, etc.)
Make and freeze your pie dough. Properly stored pie dough can last in the freezer for 3 months. When you’re ready to make your pies, pull them out the night before to defrost.
Check your equipment. Make sure you have the right cookware, serveware, glassware, etc. I use post it notes and label which pots/pans I am going to use for each dish. If there are pans that you need, this gives you time to go out and buy some.

2 weeks before Thanksgiving

Make copies of your recipes. Even if you know your recipes by heart, make a copy of it! I keep my recipes on index cards. I’ve made my mac and cheese recipe a thousand times, but I wouldn’t want to forget an ingredient while keeping track of all of the other dishes. I keep my index cards on a magnetic clip on my fridge.
Clean out your fridge. Eat those leftovers and make space for your upcoming shopping trips.
Buy the liquor. Get a variety for your guests- white and red wine, beer, and spirits. If your guests asks what they can bring and you have your whole menu put together, ask them to bring a bottle.
Clean your home. Focus on your living room, dining room, and guest room. Clean the curtains, dust your fans, stock the guest restroom with toilet paper and hand towels, and de-clutter any space you plan to have your guests.
Plan your table decor. Gather your chargers, plates, napkins, runners/tablecloths, and centerpiece… If you don’t have items to set your table, head out to a Homegoods or Williams-Sonoma for inspiration.

1 week before Thanksgiving

Set you table. Now that you have your decor, clean and set your dining table. If you are assigning seats, go ahead and place those name cards out as well. (If some of your guests don’t know each other well, mix up your seating arrangement so those who are more social, would comfortably strike up a conversation with others.) Also, set your buffet or sideboard. I set out a tablecloth, platters, and serveware on my buffet table at this time.
Also, get your playlist together. For more formal dinners, you may want a couple different playlists– maybe one for cooking, one for drinks and appetizers, and another for the actual dinner. Though, we watch football throughout the day, a little music in the background is great and keeps others at ease.
Pick up your turkey. Beat the rush and get your turkey. It will take a few days to defrost completely- just in time to brine.
Make and freeze your dinner rolls or biscuits. They can last in the freezer, fully cooked, for up to a month. Take your time making the rolls. Everyone loves to enjoy bread with dinner!

3 days before Thanksgiving

Finish your last round of shopping. Get all of your perishables and anything else that crossed your mind as you were preparing along the way. And don’t forget about getting all the things you will need for your Friday Thanksgiving leftover sandwich. The day after, you should be able to just kick up your feet and have the most epic sandwich without having to leave the house!
Start your prep. Cut your vegetables, for all of the dishes. Label them in plastic Ziploc bags.
Completely thaw your turkey. Because in two days, you will brine the bird.

2 days before Thanksgiving

Chill your beer and wine. Done and done.
Brine your turkey. I use a wet brine for my birds. Brining is fabulous way to keep the bird juicy while roasting, but also gives it SO much flavor! There are so many different brines out there. I like to go with an apple cider brine.
Make those “make ahead” recipes. The stuffing, the desserts, the cranberry sauce…. See why it was a good idea to get those recipes together a few weeks ago?

1 day before Thanksgiving

Have a glass of wine. You have little do before the “big deal”. Finish tidying up and refresh anything that needs to be cleaned. Today might be a good day to clean the kitchen.
Remove the turkey from the wet brine. Allow the turkey to sit in the fridge overnight, uncovered. This allows the skin to dry, which creates a nice crispy skin while roasting.

Thanksgiving Day

Bring the turkey to room temperature. Bringing the bird to room temperature allows for even cooking. (You’ll be happy you did this!) Then pop that baby in the oven!
Start that playlist and enjoy the day. You worked very hard and you deserve to have a good time with your guests! Pour yourself a glass of wine, enjoy the company, and savor every bite! I know my family comes over early, so I try to be ready by noon. I set out appetizers and kick back. Don’t forget to get a picture of all the food!
Send leftovers. This was something that I completely forgot last year, but we know your dinner was delicious and there is nothing like having Thanksgiving leftovers to make an EPIC leftover sandwich while online shopping for Black Friday!

Make sure you’re following me on IG! You know I’ll be posting all sorts of food pictures all month! And of course, my annual Thanksgiving Day plate. It’s going to be fabulous!

The Ultimate Sunday Funday

October 11, 2019Leave a comment

Talk about a FUNDAY! I catered an event for a regular customer and it was truly something special. It started out as an “end of the summer pool party”, however, at the time we planned this, we had a hurricane co 20190929_105057-01-01 ming our way. So we postponed, but now there was no special occasion. It just became a Sunday football party!! What was so fun about this party, was how they designed their home to host- the outdoors and indoors became one space and it was awesome! There were TVs all over the house with different games on so all fans can watch their teams. There was even a large TV over their Wolf grill and the host made sure I was able to watch my game as I cook! Because the party was outside and inside, some of their guests even arrived in their yachts! Never saw that before! LOL But how fun! They had a DJ, 2 bartenders, a poker dealer, and me, the chef! Yes, this really happened! It was sooo fun!

20190929_131613-01(1)

The menu:

*Crudite platter with hummus, tzatziki, veggies, pita

*Arugula salad with lemon vinaigrette

*Antipasto pasta salad

*Vegetable paninis with pesto

*Grilled chicken

*Grilled corn

*Sliders with all sorts of toppings

*Coleslaw with champagne vinaigrette

*BBQ popcorn

*Sweet and savory Chex party mixes

*Peach cobbler

*Strawberry shortcake

It was a lot of food for 45 people and EVERYONE loved it! 3 of the guests even told me that my peach cobbler was 10x better than what they had in Georgia! I mean, what a compliment! I knew it was good, because I made 3 large bakers of it and it was gone so fast! Every time I loaded up the slider station with burgers, they were gone before I knew it. I came up with the menu when the host mentioned how they wanted pool party food. What was really great, is there were no dietary restrictions! Though, I wanted to keep it kid friendly and definitely something that adults would want to eat. It was the perfect blend of both.

I literally cannot wait to cater another event for them!

Be on the lookout for the next post! It’s going to be all about Thanksgiving! Yes, it’s next month and I’m really looking forward to it! And be sure to follow on instagram! I love a good food picture and I’m going to be posting videos soon! EEEK! But I’m excited to take it to the next level! Have a great weekend! xoxo

End of Summer/Getting ready for the Fall

September 6, 2019September 6, 20192 Comments

How is it that summer is over already?! I feel like it went by SO quickly! But I have to say, it was a great summer! Lots of catering! And it doesn’t stop there. Planned an AMAZING menu for an “End of the summer pool party”, which should have been this past weekend, but with Hurricane Dorian passing through, we had to reschedule our event for a couple of weeks from now. (Be sure to check in a couple of weeks for the final results!) This party of 40 people will have:

*Crudite platter with veggies, fruit, hummus, and tzatziki

*Veggie paninis with pesto

*Antipasto pasta salad with an herb vinaigrette

*Sliders with all sorts of toppings

*Grilled chicken

*Grilled corn with cilantro lime butter

*Coleslaw

*BBQ spiced popcorn

*Sweet and savory chex party mix

*Peach cobbler

*Strawberry shortcake

I don’t think it’s going to be enough food! LOL If you read the post before, this is going to be for the family that I catered a fun First Holy Communion for their daughter. The best compliment they gave me, being able to be present for their celebration while having fun hosting and not having to prep and cook for all of their guests. Can you imagine this pool party with all of this food and they won’t get to enjoy their own party? I can’t wait to post how it went! So when she requested peach cobbler, I began to crave it so I HAD to make a little batch of it (ya know, because of the diet! LOL).

Also, getting ready for the Fall and put up some awesome cooking classes to get you ready for all of your fall hosting. There are some great recipes that you can add in your archive of recipes! There is more information under the Services page, but here are the menus for September and October:

September cooking classes:

Hot Cuban Flavors Amazing Latin flavors are packed into this simple, but delicious menu!
- Spicy Grilled Mojo Chicken with Avocado Mango Salsa, Grilled Corn with Cotija and Lime, Coconut Flan
Fall Favorites Perfect, comfort recipes just in time for the fall!
- Perfect Roast Chicken with Lemon and Herbs, Vegetable Pot Pie, Apple Crisp with Cinnamon Cream
For the kiddos Fun and interactive class where kids learn how to make pasta! They will also learn to make a cookie they are sure to love!
- Fettuccine Alfredo, Chicken Parmesan, Lemon Sugar Cookies
Date Night Enjoy a fun night with your friends and cook an amazing dinner that you will for sure cook over and over!
- Crostini with Caramelized Shallots, Balsamic Fig Jam, and Burrata, Fresh Pasta, Lobster Ravioli with White Wine Beurre Blanc, Champagne Chocolate Truffles

October cooking classes:

Autumn Pies It’s that time of year again and that means fall baking! Learn how to make delicious, decorative fall pies
- Classic Pumpkin Pie, Apple Pie, Bourbon Caramel Sauce
Fall Soups and Stews Fabulous recipes for the perfect fall day
- Chicken and Herb Dumpling Soup, Hearty Tuscan Beef and Red Wine Stew, Sweet Potato Soup with Apple and Ginger
Girl’s Night Out! Grab your favorite Champagne and your girlfriends to this delicious fall menu!
- Endive Salad with Grapes and Candied Pecans, Pan Roasted Chicken with Sage Au Jus, Pumpkin Risotto with Fried Sage, Apple Butterscotch Gallette
Date Night The perfect dinner for a romantic, fall night in!
- Fennel and Blood Orange Salad with White Balsamic Vinaigrette, Cast Iron Steak with Red Wine Sauce, Truffle Mashed Potatoes, Chocolate Espresso Pot de Creme

What would you like to learn in November? I’ll be posting the November classes by the end of the month, because my favorite holiday is right around the corner and there are some good, classic recipes to be shared! Thanksgiving is the perfect time to host a great dinner and my classes will be filled with all sorts of tips and ideas!

Be sure to follow me on Instagram! So many good food pics and inspiration! Also, subscribe to my blog for future classes and recipes! xoxo

Happy Waffle Day!

August 24, 2019August 24, 2019Leave a comment

20190822_103559-01

Ever had chicken and waffles before? The first time I heard of chicken and waffles, I thought, “Nope! I would never try it!” But when I did try it, my life changed!! I’m not much of a breakfast person, but this meal is perfect for brunch time. I’ve ordered chicken and waffles EVERY time I go out for brunch and it doesn’t disappoint. The combination of beautiful, golden waffles topped with crispy, tender chicken, and sweet maple syrup, is … HEAVENLY! And with my new Breville waffle maker, I can make these at home whenever I want! This recipe is so delicious and easy, you will never have to buy waffle mix again!

Buttermilk Waffles

Servings: 6 large waffles
Time: 15 minutes
Print

The only waffle recipe you will ever need!

Ingredients

-2 1/2 cups All purpose flour

-1/4 cup granulated sugar

-2 tsp baking powder

-1/2 tsp baking soda

-1 tsp salt

-2 eggs, beaten

-1 1/2 cups buttermilk

-1/4 cup melted butter

-1 tsp vanilla bean paste

-berries, chocolate chips, nuts, are optional

Directions

Preheat your waffle maker.
In a large bowl, whisk together all of the dry ingredients. This ensures that they are evenly distributed.
Whisk in remaining ingredients. If the batter is too thick, add more buttermilk.
If you are not using a nonstick waffle maker, brush the plates with melted butter and pour about 1/3 cup of batter in the center.
Close and cook until your desired doneness.

Be sure to follow me on Instagram! xoxo

Meal Planning and Back to School

August 19, 2019August 19, 2019Leave a comment

Hi everyone! Summer is coming to an end and we’ve eaten a lot of great food. Meal planning going strong!! I’m very grateful that I have new clients and I am helping families. I love that they are referring me to their friends and family! It’s very fulfilling to provide fully cooked meals for families who don’t have the time to cook. I get the opportunity to help them eat healthy food while they take care of everything else. What would you like to see on the meal plan rotation? 20190812_161015-01

On the menu for one family:

*Lemon and Parmesan Salmon with Heirloom Tomato, Corn, and Avocado Salad

*Korean Grilled Steak with Sesame Chimichurri and Asian Chopped Salad

*Greek Chicken bowls with Lemon Orzo and Tzatziki

*Roasted Lamb Chops with Mashed Potatoes and Honey Glazed Carrots

*Double Chocolate Brownies

For another family:

*Gnocchi Bolognese with Caesar Salad

*Sweet Thai Basil Chicken with Jasmine Rice

*Lemon Roasted Salmon with Roasted Potatoes and Asparagus

*Sheet Pan Steak Fajitas with Cilantro Lime Rice

*Chocolate Chip Cookies

Let’s plan your weekly meals! Be sure to follow me on Instagram! xoxo

Getting ready for the Back-to-school rush

July 23, 2019July 23, 2019Leave a comment

IMG_20190714_122025_964

Is it just me or did the summer go by a little too quick? I’ve been enjoying every minute of it so far and loving all of the summer menus that I’ve cooked for my new clients! Some of my favorites so far include a grilled beef flap steak, that just melted in your mouth, served with chimichurri, and a chicken and seafood paella served with a few different tapas for a party. It’s so much fun to create menus for these summer parties and BBQs!

With school starting in just a few weeks, I’ve set up some school lunches for your kiddos. There are plenty of things that you will need to do to get ready for the first day of school, but lunches are something that you don’t have to worry about! Choose 3-5 meals for the week. All lunches include a main, 2 sides (usually fruit or vegetables), and a healthy dessert- because no meal is complete without dessert! One of the favorites is my chocolate zucchini muffins. And the best part, is that they can’t tell that there’s vegetables inside! Win Win! All lunches will be portioned in food safe containers and they are very kid friendly. Check out the menus in the Back-to school- section under Services.

Have a great week! xo

Strawberry Shortcake

June 14, 2019June 14, 2019Leave a comment

One of my favorite summer desserts–Strawberry Shortcake. Since last year, I’ve been making my shortcakes with cornmeal and I haven’t turned back. It is insanely delicious!!

20190614_100143-01

Normally, when I make strawberry shortcakes, I usually just macerate my strawberries. What does that mean?? That means tossing your fruit with a little bit of sugar and allowing the fruit to sit for at least 20 minutes. This allows the fruit to release it’s natural juices and creates a bit of a sauce, which is perfect for topping yogurt or ice cream. But today! Today, I’ve decided to roast the strawberries instead. I know, it sounds weird, but it’s UH-MAZING!! This dessert dates back to the 1500’s and nowadays is know as National Strawberry Shortcake Day.

It’s perfect for those wonderful summer days and it’s easy to travel with. So you can enjoy it at the beach or on a picnic! (Yes, I am that person that will bring strawberry shortcakes to the beach.) Serve it with vanilla ice cream or whipped cream. (The secret to my whipped cream, which everyone goes bananas over, is Nielsen Massey Vanilla Bean Paste.) It makes such a difference in your desserts!! I mean, a HUGE difference. I use it in all recipes where I need to add vanilla. I even added a touch in my strawberries before I roasted them. Maybe you will make this for Father’s Day? Don’t forget to subscribe! New recipes plus cooking class schedules will be posted!!

Strawberry Shortcakes

Servings: 4-6
Time: 35 minutes
Difficulty: easy
Print

Tender, soft shortcakes layered with sweet, roasted strawberries and topped with light vanilla whipped cream

Ingredients

-3 tbsp brown sugar

-1 1/4 cup AP flour

-1/4 cup very fine cornmeal

-1 1/2 tsp baking powder

-1/2 tsp salt

-1/4 tsp baking soda

-6 tbsp unsalted butter, very cold, cubed

-6-8 tbsp heavy cream, very cold, plus extra for brushing

-sparkling sugar, for topping shortcakes

-1 lb strawberries, hulled, quartered

-1 tbsp granulated sugar

-1/2 tsp vanilla bean paste

-1 lemon, zested

-2 cups heavy cream, very cold

-granulated sugar to taste

-vanilla bean paste, to taste

Directions

For shortcakes: Preheat oven to 400 F. In a food processor, add the brown sugar, flour, cornmeal, baking powder, salt, and baking soda. Place the lid on and pulse a few times, just to evenly distribute the ingredients. Remove the lid and add one tablespoon of very cold butter. Replace the lid and pulse the butter in the food processor 5 times. Repeat until all of the butter has been used. The flour should resemble wet sand.
While pulsing, slowly add the cold heavy cream in a very slow stream. Add enough heavy cream until a dough has formed into a ball. (You may not use all 8 tbsp of heavy cream.)
Turn dough onto a floured surface. Roll dough until 1/2 inch thick. Cut out shortcakes, using a cookie cutter and place onto Silpat or nonstick sheet tray. Once all cut shortcakes are placed on sheet tray, brush with heavy cream and generously sprinkle with sparkling sugar.
Place sheet tray in the refrigerator for 15 minutes so the dough chills. *Very important step. The dough must be very cold before going into the oven.
Bake in oven for 15-18 minutes or until a cake tester comes out cleaned. Allow to cool completely before assembling shortcakes.
For strawberries: In a medium bowl, toss strawberries with sugar and vanilla. Place in a baking dish and roast in oven at 400 F for 12-15 minutes, until softened. After roasting, remove from oven and cool. Zest 1 lemon on top of strawberries and toss so evenly distributed.
For whipped cream: In the bowl of a stand mixer fitted with the whip attachment, add heavy cream and mix on medium speed. Add sugar and vanilla, to taste, once you have soft peaks. Increase the speed and whip until medium peaks. Taste and adjust the sugar and vanilla. If you are happy with both, increase the speed and whip until you have stiff peaks. Careful not to over whip! Put in a pastry bag and refrigerate until ready to assemble shortcakes.
To assemble shortcakes: Take cooled shortcake and slice in half with serrated knife. Spoon roasted strawberries with juices on the bottom half of the shortcake. Place the top half on top of strawberries and pipe or spoon a generous amount of whipped cream on top. You can spoon another generous amount of strawberries on top of the whipped cream, if you’d like.
Enjoy!

Lemon Thyme Shortbread

April 25, 2019April 25, 2019

This post is pretty exciting for me because this is the first post where I post a recipe! Though this site is meant to promote my services as a private chef, I would love to share some recipes with you every once in a while. This weather has my herbs growing so beautifully and so I have been wanting to make these cookies all week! They are so easy to make and they are bursting with Spring flavor! For those busy families, you can make a large batch of dough, wrap in parchment paper in the shape of a log, and freeze until ready to bake. They will make great slice and bake shortbread cookies!

By the way, be sure to follow me on Instagram!

Lemon Thyme Shortbread Cookies

Time: 15 minutes prep 15 minutes baking
Difficulty: easy
Print

Ingredients

-1/2 cup butter, room temperature

-1/2 cup granulated sugar

-Zest of 1 large lemon

-Juice of half lemon

-1 1/4 cup All purpose flour

-1 1/2 tbsp Thyme, finely chopped

-1/4 tsp salt

Directions

Preheat oven to 350.
In the bowl of a stand mixer, cream the butter and sugar together for 2-3 minutes until light and fluffy.
Add the lemon zest and juice and mix to combine, about 10 seconds.
Add 1/2 cup of flour and mix on low speed. Add the remaining flour, the chopped thyme, and the salt and mix until just combined, careful not to overmix. The dough should be cleaning off the sides of the bowl.
On a lightly floured surface, turn the dough and shape into a ball. Roll out dough until about 1/4 inch thick. Cut out cookies and place on a sheet tray.
Place in freezer for about 5 minutes (this prevents the dough from spreading as it bakes). Place sheet tray in preheated oven and bake 12-15 minutes.
Allow cookies to cool before enjoying!

National English Muffin Day

April 24, 2019May 4, 2019Leave a comment

20190423_120754-01 Today is National English Muffin day and, of course, I made English Muffins from scratch! Turns out, they are incredibly easy to make and the flavor is sooo amazing! Not to knock any store bought brand of English muffin, but using high quality ingredients such as King Arthur flour and Kerrygold butter, gives these beauties such amazing flavor! I cooked them in my Lodge cast iron and then toasted them in my Breville oven. I will definitely be making these over and over again! Will be trying them out with the crab cake eggs benedict soon!

With Mother’s Day right around the corner, I am discounting your first service! 15% off either your week of meal planning or catered event throughout the month of May. Moms deserve a great culinary experience–treat her to a nice brunch or a dinner throughout the month and show her how appreciated she is! What are your plans for Mother’s Day? Mother’s Day menus will be posted this weekend. Follow in Instagram and subscribe here for updates!

Easter

April 15, 2019April 17, 2019Leave a comment

Hey everyone! Another busy week and I finally have a moment to sit and reflect. Last week, I was reminded that there are going to be obstacles when you least expect it and I become stronger and stronger every time. I have an amazing tribe and with them, I can do it! This is a new week and it started on a great note! Still hype over Game of Thrones! Is it just me, or did that hour seem to just fly by?! I feel like I blinked and it was over! This weekend, we will be ready with an EPIC dinner because it’s not only Game of Thrones, but it is also Easter Sunday!

This week, I’ll be focused on helping new customers with their meal preferences and lift the burden of having to cook dinner for their families and for themselves.

For one family:

*Shrimp scampi with roasted broccoli and a grilled Caesar salad *Perfectly seared scallops with mashed potatoes *Four cheese lasagna with Zucchini noodles *Whole roasted chicken with roasted potatoes and honey maple glazed carrots

For another family:

*Roasted cauliflower with turkey sausage and yogurt *Chinese chicken and broccoli with white rice *Mongolian beef *Vegetable fried rice *Gluten free brownies

Another family will have:

*Creamy Tuscan Chicken with broccoli rabe *Pan seared salmon with white wine pan sauce *Pinenut couscous with apricots *Seafood Paella with roasted garlic aioli *Olive oil polenta cake with honey whipped cream

For Easter dinner:

*Spring Pea salad with asparagus, watermelon radish, and champagne vinaigrette *Mezze Platter with homemade hummus, marinate olives and artichokes, and pita *Lamb chops with mint salsa verde *Roasted Brussels sprouts with smoked brown sugar *Orange ricotta cake with honey whipped cream

Next week, I have my first customer where I will planning some breakfasts for while they are in town. These cinnamon rolls are definitely going to be a part of it. There is just something so comforting about cinnamon rolls. And they don’t get better than homemade. These make the perfect addition to any Easter brunch spread.

More on the breakfast meal plans next week.