Deborah's Kitchen

It was a busy weekend in Deborah‘s Kitchen. Cooking for two people very near and dear to my heart. Comfort food at its finest. My take on tuna noodle casserole. I used Gigli organic pasta, a homemade cream sauce with melted American cheese and wild caught tuna. Next, I made a meat sauce, seasoned to perfection with shell pasta and marinara sauce, and last, but not least, eggplant parmesan. My heart is happy cooking for people I love.

This food, prepared by Deborah’s Kitchen, is for our BI rep Matt. He had surgery in August and he is recovering. The chicken was marinated in a homemade garlic Parmesan marinade, dredged in flour and then sautéed with olive oil and butter, the vegetables were freshly cut up and roasted in the oven with seasonings and olive oil, and I put together a green salad with chopped up cucumbers and celery, shredded carrots, and tiny tomatoes. I made the food and Robin, my coworker, made the delivery. Teamwork at its finest 🖤