Donya Marie's Beyond Chocolate: Appetizers Main Dishes, Sides: Everything Takes Better With Chocolate PDF
Preview Donya Marie's Beyond Chocolate: Appetizers Main Dishes, Sides: Everything Takes Better With Chocolate
Donya Marie’s Beyond Chocolate Everything Tastes Better with Chocolate Appetizers, Main Dishes, Sides From Renowned Restaurateur, Food Designer, Gourmet Food Manufacturer, and Best-Selling Author Donya Marie Schweizer ©2014 Donya Marie Schweizer – All rights reserved. DEDICATION This book is dedicated to my loving husband. Without his unending love, support, encouragement, and being my number one fan, I could never have done it. Thank you, Dr. Jason Schweizer. You have had and will continue to have many a good meal and a whole lot of chocolate on your horizon! ACKNOWLEDGEMENTS I would also like to acknowledge the friends and family who gave me input along the way – without such it would have been so much more difficult. Additionally, I want to thank my publisher and editor. Without her determination and drive I would have had such a difficult time completing my goal. I feel we are of like minds and it helped to get me through the muck. Table of Contents History of Donya Marie’s Beyond Chocolate Restaurants Appetizers Donya Marie’s BBQ Sauce and Meatballs Black Bean Hummus Sassy Fiesta Nachos Sassy Fiesta Black Bean Salsa Black Olive Tapenade Donya Marie’s Bread Dipping Oil Chicken Wing Dip Guacamole Honey Goat Cheese Dip Liver Pate Hot Wings Mushroom Pate Sassy Brown Sugar Bacon Sultry Mango Salsa Nachos Sultry Mango Salsa Toasted Chocolate Bread Main Dishes Arroz con Pollo Arroz con Camarones Bacon & Chicken Chipotle Crepe Enchiladas Corn Crepes – see Corn Crepe Recipe Bacon Mushroom Honey Dijon Chicken BBQ Succatash Black Bean Soup Carne Colorada Chicken Pot Pies Chicken Provence Stew Chicken Parmesan Sausage Tacos Coq Au Vin Clam Chowder Corn Crepes (savory) Fillet of Beef Bourguignnon Daddy's Fideo Green Chile & Chicken Corn Crepe Enchiladas Honey Nut Chicken Italian Goulash Soup Marinara Sauce w/Italian Turkey Sausage and Fettuccini Lasagna Southwestern Lentil Soup Sultry Mango Stuffed Chicken Breasts with Parmesan Ocean Barracuda Stew with Smoked Vegetables Parmesan Crusted Chicken w / Chocolate Mango Cream Sauce Papa’s Chili Beans Pasta and Vodka Sauce Pasta with Wilted Greens and Toasted Garlic Pepperoni Lasagna Roll-Ups Pollo al Limone (chicken with lemon) Black Bean & Corn Salsa with Portobello Mushrooms & Chicken Chocolate Beef Prosciutto Roll Red Beans with Sausage and Rice Stacked Red Enchiladas Sassy Fiesta Vinaigrette Chocolate Shrimp Etouffee Cold Shrimp Tacos Smoke Flavored Tilapia Fillets Southwest Stew Spicy Ground Turkey Quesadilla Stuffed Poblano Peppers Tomato, Corn, and Basil Soup Side Dishes 'Beany' Weenies Bowtie Pasta Salad Sautéed Brussels Sprouts with Bacon Citrus Glazed Carrots Cornbread with the Corn Garlic Roasted Crispy Potatoes Gazpacho Mac and Cheese Rice Pilaf with Mushrooms and Pine Nuts Roasted Broccoli with Garlic Sassy French Fries Sassy Popcorn Spanish Rice Donya Marie’s Specialty Recipes Used in This Book Donya Marie’s Signature Spice Blend Donya Marie’s Hot Sauce Donya Marie’s Sassy Fiesta Vinaigrette Donya Marie’s Bloody Mary Mix Donya Marie’s BBQ Sauce Double Chocolate Meat Rub Donya Marie’s Marinara Sauce More Books by Donya Marie Coming Soon from Donya Marie History of Donya Marie’s Beyond Chocolate Restaurants How Donya Marie Became a Restaurateur, Food Designer, and Gourmet Food Manufacturer Donya Marie’s was founded in 2005. Transitioning from Arizona public official and legal career, to a successful food product designer and entrepreneur, has been an exciting journey! When my husband, Jason and I moved to Washington State in 2004 for his job, Jason urged me to consider doing a business that we could run in our retirement years. As I started casting around for what I might do given the opportunity to do something I really enjoyed, I looked at many different possibilities. While toying around with several ideas for a business that could grow quickly, I had a family get together and decided to make something different for them: hand rolled chocolate truffles! They were, as one might imagine, a very big hit and Donya Marie’s was founded! A few farmers markets later, with hardly enough money grossed to have lunch on, I realized the business model would have to change or we would starve to death in retirement! Rum cakes, chocolate ice cream sauces, and biscotti were added. While revenue was better, it was not what I had envisioned. Knowing that combining chocolate with certain spices brought out flavors that are usually lost, I thought, Chocolate has a magical quality of making everything taste good. Some ingredient combinations may not allow the’ taste’ of chocolate to come through, but if the chocolate is taken out, you are then left with an ordinary morsel with an all too usual taste. It seems to make everything I make better, so why not put chocolate in everything? Before leaving my public service career, I rarely, if ever, cooked a gourmet meal. My penchant, however, definitely included enjoying fine food and quality restaurants in Arizona. That love for distinctive table fare, was definitely a sign of how things would evolve into my becoming an avid food designer! With my own personally-developed recipes, products were made in a commercial kitchen, sold retail and in the restaurant, and those products were incorporated into wonderful foods served in Donya Marie’s Beyond Chocolate restaurant. We sold our restaurant in July of 2012. Jason and I are retired in Ecuador, ironically the country I bought most of my chocolate from while in business. Now I enjoy designing on a smaller scale and working on my books. Enjoy the cooking journey! Appetizers
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