turkey burger

What’s Cooking?

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…

What’s New in The Creek’s Cooking Experiential Group?

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…

chicken and veggie wrap

A Quick and Easy Lunch

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)!…

taco salad

¡Ole! Homemade Salsa Recipe

Last Thursday in cooking class, the clients prepared a build-your-own taco salad. These beautifully built taco salads were made of up of tortilla chips, beans, cheese, tomatoes, lettuce, sour cream, and homemade salsas. Below, you will find the recipe for the traditional salsa that clients made.   Homemade Salsa Ingredients: 1 28-ounce can of San…

Cooking Class

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. Last Thursday, the clients cooked teriyaki chicken, fried rice, and mixed vegetables. They did a phenomenal job preparing this dish as a…