Karla kreates in kitchen

About a year and a half ago, Karla Billdt was thinking about what she'd really like to be doing.

"I thought about different things, and realized I like to cook and entertain. The Internet provided the answer - become a personal chef."

Thus was born Karla's Kreations - Personal Chef Services.

Personal Chef Day is Saturday, Billdt said.

"Providing personal chef service involves working with families or large groups in planning and preparing meals. The concept is a new dining option to provide delicious and nutritious home-cooked meals for you to enjoy in the comfort of your own home. Takeout Chinese style boxes are filled with the food.

"Or, for entertaining at home, my Kreations can offer hors d'oeuvre or meal and wine recommendations. The service takes care of purchasing all necessary groceries the day of the event, preparing them in your own kitchen.

"Not only is the food prepared, Kreations serves the food or sets out a buffet - complete with pleasing settings."

All of this is the chef's overall plan to allow the home entertainer to "behave like one of the guests," which means Billdt cleans the kitchen as well.

Meals are prepared for special diets. "I'm constantly doing research on diet needs, especially cooking for diabetics."

Her Kreations services provide inspirations for all types of events, such as bridal lunches, bar mitzvahs, reunions, baby and

wedding showers, open houses and brunches.

Recently added to the services are the dinner and a massage by massage therapists. A gourmet meal is prepared while the patron and "special someone" receive a soothing massage.

Another new service is for mystery dinner parties for up to 12 people. "I supply invitations, clothing ideas and food prepared according to the theme of the mystery."

Karla's Kreations has its own Web site: www.chefkarla.com. Her telephone number is 344-4709 and cell 210-8884.

Two recipes shared by Karla's Kreations

The following is described as sauted fish topped with sauce of fresh tomatoes, stuffed green olives, onion, chilies and capers. "I use this mixture for fish tacos!" says Karla.

TILAPIA A LA VERACRUZANA

2 pounds fillets (any fish, but tilapia is popular around here)

1/8 cup olive oil

1 small onion, chopped

1 large clove garlic, chopped

4 large tomatoes, peeled and chopped

2 jalapeos in escobache, seeded and chopped (or to taste)

1 tablespoon capers

1/2 small jar green olives

1/2 teaspoon cumin

1 lime, juiced

1 pinch of sugar

Cilantro for garnish, chopped

Saut onion and garlic. Add tomatoes, cumin, chiles, olives, sugar and salt and pepper to taste. Simmer five minutes. Remove from heat, add lime juice; keep warm.

Dust fillets lightly with seasoned flour and saut until done.

Drain fish and place on warm platter, cover with sauce, and garnish with capers and chopped cilantro.

***

Here's "an addition to your salad ideas," notes Karla.

ROASTED CORN & BLACK BEAN SALAD

4 cobs corn, cut kernels from cob (or 4 cups frozen kernels)

3 tablespoons vegetable oil

1 cup chopped fresh cilantro

1/2 cup chopped red onion

2 jalapeo peppers seeded, finely chopped

1 red bell pepper, chopped

2 teaspoons garlic, minced

2 cans black beans, drained and rinsed

2 large avocados, peeled and cut in 1/2-inch dice

2 large fresh tomatoes, diced

DRESSING:

1 tablespoon kosher salt

3/4 teaspoon ground cumin

6 tablespoons fresh lime juice

5 tablespoons vegetable oil

2 tablespoons cider vinegar

Preheat oven to 450 degrees.

In a medium bowl, combine corn and oil, toss to coat. Spread corn in nongreased baking pan. Bake in oven 18 to 22 minutes or until corn begins to turn light, golden brown, stirring every 5 to 10 minutes. Cool 10 minutes.

Meanwhile prepare dressing. Combine all ingredients in a small jar with tight fitting lid and shake well until blended.

In a large bowl, combine chopped cilantro, onion, tomatoes, jalapenos, bell pepper, garlic, beans and corn. Mix well. Add dressing and mix again. Add avocados, toss gently to combine.

Serve immediately or refrigerate up to 24 hours. May be served over a bed of red leaf lettuce or just as is.