Cheesy Zucchini and Red Onion Flatbread

A weird thing happens when you become involved in the catering business.  You begin to hate, detest, even loathe your own food.  After week in and week out of making the same things over and over, the monotony of it all starts to get to you.  Tasting the same flavors, sniffing the same smells- it can become almost unbearable.  There was a time when I truly felt that if I had to look at even one more crab cake or caramel bar, I might just lose it.

Luckily for me, I’ve been out of the catering grind for almost a year and a half now, and oddly enough, I’ve been finding myself craving some of those dishes that I at one point used to abhor.  Crab cakes are once again becoming desirable.  I enjoyed making that batch of caramel bars a few weeks ago.  As of last week, I even succumbed to my craving for Cheesy Zucchini and Red Onion Flatbread.

Catering Menu Part 2

Ok, so I'm trying really hard to make additions to my so called catering menu, however, I only have two to add at the moment. I've actually been busy putting my current menu to work, as well as offering up some other dishes on the fly. Come to think of it, I don't believe I've left my kitchen in well over a week now. When I'm not busy making something for someone else, I'm most likely making something for myself or my family to indulge in. I've been doing some advance preparations for a little segment I'm doing for the holidays, "12 Days of Goodies", starting this Sunday, and counting down to Christmas Eve. So tune in December 13th for that! (A little preview: I'll be kicking it off by sharing my homemade marshmallows!) But back to my catering additions, I've got one sweet and one savory item, but both equally delicious.

Tomato-Cheddar Tartlets

Red Velvet Cake Balls

Catering Menu Part 1

Since moving back from New York a matter of weeks ago, I decided, somewhat on a whim, that the impending holidays provided a good opportunity for me to try my hand at catering. I mean, if I could perhaps score a couple bucks while doing what I love, well, I can't imagine anything much better than that. It would certainly beat the days that I served as an office drone, staring blankly into a computer screen for more hours than I care to admit. However, with those days behind me, I welcome the challenge. I've started working on a menu of appetizers and desserts, but of course I would never be willing to sell anything that hasn't been painstakingly tested and approved. I'm slowly, but surely, trying out new ideas and recipes, and will be making additions to my catering menu every week, so be sure to check back often! Below are the current items on offer, so if you live in the Dallas area, and need someone to help you throw a tasty soirée, please keep me in mind and feel free to contact me via email: karliesk@gmail.com

Chicken Marsala Bites

Cheesy Zucchini and Onion Flatbread

Spicy Cheddar Cheese Straws

Fig-Goat Cheese and Prosciutto Pizzettes

Beef and Gorgonzola Crostinis

Pesto Rubbed Steak Skewers with Blue Cheese Fondue

Mini Crab Cakes with Remoulade Sauce

Sun-dried Tomato and Goat Cheese Skewers

Chocolate-Espresso Caramel Bars