Donya Marie's Beyond Chocolate: Appetizers Main Dishes, Sides: Everything Takes Better With Chocolate

113 Pages·2014·0.6 MB·English

by  Schweizer

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