TDA Recipes for Dairy Max

•March 20, 2010 • 1 Comment

Hey Guys! I had so much fun at TDA this week. Thanks for coming out to see Chef For Life. As promised, here are the recipes from the event. I’m just going to copy and paste them for now. I’ll add pics when I get home to San Antonio! Thanks Again! Email any questions to . And don’t forget to add us to your twitter! “@Chefforlife” See you guys soon on… my personal date night blog with tons of recipes and pictures. We are launching in 3 weeks! Continue reading ‘TDA Recipes for Dairy Max’

Christmas Time Again!

•January 7, 2010 • Leave a Comment

Chef For Life had several fun Christmas Parties to cater this December which made us feel right at home in San Antonio. I’ve never thought of tamales as a Christmas staple but now I am certain they will be making appearances in our Penrod family Christmas every year! These photos are from an internet company’s Christmas party. It was held at their CEO’s house which made for a warm, cozy, party with lots of food (as you will see!) and 15 different microbrews! Click a Pic to see it up close and personal!

Group Cooking Classes/Parties

•December 29, 2009 • Leave a Comment

I love it when my client’s come to me with ideas to help improve my service. That’s why when one client suggested I do a cooking class that was also a party for people who wanted to hang out with their friends and cook a meal together, I was STOKED! Cooking together with other couples, or in this case “just the girls”, while enjoying cocktails and conversation sounded way better then a boring old game night or dinner and a movie. I quickly got to work on a couple of classes for my new friends, or as I call them the first graduating class of Chef For Life’s …

Continue reading ‘Group Cooking Classes/Parties’

Employee Christmas Dinner Party

•December 10, 2009 • Leave a Comment

This party was held at my lovely new client Christine’s house. She hired me for an Italian dinner party for a co-worker’s birthday and the very next week called Chef For Life to catering their unofficial company Christmas dinner party. For this dinner party we went with an elegant yet affordable pork tenderloin. Seared and glazed in apricot glaze, it was the star of the plate! I even had a semi-vegetarian approach me afterward to tell me how long it’s been since she had eaten pork and that it was irresistable! What a compliment! These guys are the kindest and warmest friends a chef could hope for! Here is some photos of the yummies!

The Nutrition Fair

•December 10, 2009 • Leave a Comment

Last Friday Chef For Life was asked to setup a booth and perform a demonstration at the Afton Oaks Health Fair. It was a smashing success! So much fun and I think many friendships were made in the health community. Here is some pics from our demonstration!

Diabetic Delights

•November 30, 2009 • Leave a Comment

We’ve whipped up a brand new Diabetic Delights Class! After cooking for so many client’s with diabetes we figured it’s time we put all of our best recipes to good use. Our BEST recipes are taught over 4 and 8 hour in home classes and include the most flavorful, dietitian approved meals that we’ve been cooking up privately for years! Our yummiest include…

Rosemary Whole Wheat Pizza Dough


Cherry Pie

S’mores Campfire pie

Tropical Chicken Salad

Tandoori Lamb

Bread and Peach Pudding

Chicken and Corn Chowder

Pears with Apricot-Ginger Sauce

It’s not just about watching what you eat, it’s a cooking class designed for your special needs! Contact Chef Sarah today about the diabetic foodie class! It’s too scrumptious to pass up!


•November 17, 2009 • Leave a Comment


Last Thursday night Chef For Life got to cater our first “Bling Bling” party! We didn’t have a lot of time to take pictures before the guests started arriving but here is some yummy pictures of the food about to go out to the buffet! We invented the sparkling strawberries to enhance the staff’s vision of glitter and glam!

The tortellini lollipops were created because the staff wanted lots of finger foods to keep the guests moving from room to room (part of a fun game they created)!

By far  the most popular snackable was our ricotta, cantaloupe, and balsamic! We paired it with crisp pancetta.

Another popular dish (our most requested recipes is our amazing Asian orange  chicken salad bites!

We paired these tasty creations with candied pecans and dried cranberries. Even the flowers are edible!

We want to thank Dr. Yanase and the rest of the staff for choosing Chef For Life!

You were our most creative and fun clients yet!

New Special Diet Classes

•November 15, 2009 • Leave a Comment

Well we’ve done the Mother Sauces, we’ve done French Cooking, we’ve even helped a few high schoolers decide if culinary school was the next step for them…  now Chef For Life is about to offer the most rewarding and “asked for” class yet.

Presenting the “Oh my, I’m a celiac” class and my second favorite…”Oh my goodness (fill in the blank) is a celiac” class. This class is all about alternative grains, cooking with flourless dough, learning the hot products for no-gluten bread lovers, gluten-free cookie recipes. Basically all the things the flash through your mind on the way home from your celiac diagnosis.

Currently there is no Federal regulation that defines the term “gluten free” labeling on food products so we walk you through the know-hows of reading food packaging to ensure that no traces of gluten are found in any of your food products. Even selecting winemakers that do not seal their oak barrels with yeast is a topic we cover.

We’ve even liberated a few favorite recipe’s from Chef Sarah’s favorite celiac chef friends!

All of our in home classes are designed based on what you want to learn but many favorites include..

Gluten Free French Bread

Gluten Free Pizza Crust

Flax Bread

Light and Fluffy Chocolate Cake

Buttermilk Biscuits

Peanut Butter Cookies

Gluten Free Banana Bread

Gluten Free Egg Pasta

Chewy Gluten Free Chocolate Chip cookies

Gluten Free Cheese Straws

Gluten Free Chocolate Mint Brownies

It’s an excellent way to show the Celiac in your family that you really care. Gift certificates are also available… it’s a cooking class after all! A fun way to learn how to keep enjoying all of your favorite foods. So stop by and we can start designing your class today!

Fall is here and that means new flavas!

•October 3, 2009 • Leave a Comment

Fall  is here and that means new flavas!

Warm Cocoa, high school football games, brightly covered afgans thrown about the couch, a celebration of golden brown, burnt orange, and brick red leaves falling gently upon your shoulders carried by a brisk, cool breeze filled with the aromas of nutmeg and cinnamon. Why is it that we as humans who so often reject change adore the turn of the seasons?

Because we as humans are sensualists at heart…and the arrival of no season captures our attention like Autumn. Like the sound of Grandpa’s truck pulling into the drive the arrival of fall causes even the most sluggish of humans to jump up and run to the front door! This morning I observed with curiosity our puppy Shiloh’s ears prick up and nose twitch with excitement and curiosity as she peered into the cold morning air sensing… her eyebrows lower and soften… something coming.

Something familiar…Autumn.

Fall just seems to embody nostalgia. That cool air blows whispering different memories to each of us. The urge to send a bright orange mum to my best friend Jacklyn, my husband bounding into the kitchen and yanking my ponytail while begging me to join in throwing around the old football outside, my grandmother calling to ask if the Penrod’s will be joining us for Thanksgiving dinner. After all, she’s polishing the silver already.

With the romance of fall in mind I rounded up some recipes that will surely engage your newly heightened senses and satisfy your psyche with a good fall buzz.

Apple Parsnip Soup

½ lb butter

1 large Spanish onion, diced

2 large shallots, minced

2 lbs. parsnips, peeled and thinly sliced

8 granny smith apples, peeled and thinly sliced

3 c. white wine

3c. apple cider

8 c. vegetable stock

2 crushed cinnamon sticks, 5 allspice berries, 5 whole cloves-tied in cheesecloth

2 c. heavy cream

Salt and pepper

In a large heavy bottomed soup pot, melt the butter over medium heat, add onion and shallot and sweat. (About 4 min)

Add apples and parsnips and cook until tender (about 6 min), stirring often, do not allow to burn.

Add wine, cider, and sachet of spices, reduce by 70% (that’s a bit more than half)

Add stock and simmer over low heat for 30 minutes

Remove sachet, puree in blender until smooth. Pass through a china cap or chinois if possible. Add cream and adjust seasoning. Return to heat to warm through, but do not boil.

Recipe can be halved

Cinnamon Cream Puffs


1 c. water

1 stick unsalted butter, cut into 4 pieces

1/8 t. salt

2 t. sugar

1c. plus 1 T. flour

½ t. vanilla

4 large eggs


1 c. whipping cream

1 t. cinnamon

2 T. sugar

Preheat the oven to 450. Line a baking sheet with parchment paper.

For the dough- Combine water, butter, salt, and sugar in a medium saucepan. Cook over high heat until the butter melts. Bring to a boil. Reduce the heat to a medium, add the flour and stir constantly for 2 to 3 minutes until the dough forms a ball. Remove from the heat and cool.

Transfer the dough to the bowl of an electric mixer. Add the vanilla and beat slightly. Add eggs, one at a time, beating well after each addition.

Use a pastry bag to pipe dough onto the prepared baking sheets or drop by heaping tablespoonfuls and gently mound each into a ball. Bake for 30 min. Cool completely.

For filling- Whip the cream with the sugar until soft peaks form. Add cinnamon. Use a pastry bag to fill the cream puffs.

Drizzle with honey or maple syrup!