Magnolia Creek clients prepared turkey burgers and sweet potato fries in last week’s cooking experiential group. Before cooking the burgers, the clients flavored the meat with salt, pepper, minced garlic, onion powder, garlic powder, and Worcestershire sauce. They tossed sliced sweet potatoes with olive oil, salt, pepper, and garam masala (a spice blend commonly used […]
Magnolia Creek clients prepared sautéed chicken, homemade mozzarella sticks with marinara sauce, and steamed broccolini in last week’s cooking experiential group! Before sautéing the chicken, the clients flavored it with turmeric, tarragon, rosemary, dill, salt, and pepper. They used this recipe (AllRecipes.com) to make crispy, golden-brown, (and delicious) mozzarella cheese sticks. Chef Roscoe then shared his
What’s New in The Creek’s Cooking Experiential Group? Read More »
A couple of weeks ago in Magnolia Creek’s cooking experiential group, the clients prepared chicken and veggie wraps filled with oven-roasted chicken, spinach, carrots, bell peppers, homemade vinaigrette, and herbed cream cheese (the clients added fresh parsley and chives to plain, store-bought cream cheese to give it a bit more flavor, and it was delicious)!
A Quick and Easy Lunch Read More »
A couple of weeks ago, we had our own Fish Fry here at the Creek. The clients prepared pan fried catfish and a homemade grain salad with spelt, beets, and arugula tossed in a fresh vinaigrette dressing. Before cooking class began, the chefs roasted fresh, whole beets for about 40 minutes with the oven set
Magnolia Creek Fish Fry Read More »
Every Thursday, we have an experiential cooking class here at Magnolia Creek. The chefs, Wil and Roscoe, and one of the dietitians, Amie, get to lead the clients in preparing lunch for themselves. A couple of weeks ago, the clients cooked teriyaki chicken, fried rice, and mixed vegetables. They did a phenomenal job preparing this
Cooking Class With An Asian Flare Read More »
Search