C. Fitzgerald Deep Cleaning

04/12/2026

03/25/2026

Spring is here !!! Set up your spring cleans now

02/26/2026

We're out of a few flavors... but know what we DO have?..

PLENTY of Dandelion, Elderberry, Cranberry and a limited run of Caramel Apple Sangria. Yumm

10035 Johnsford Rd SW, Beach City, OH 44608

02/24/2026

"i'm not gonna let it bother me"
also me letting it bother me:

02/03/2026

Spring is around the corner!! Set up your one time clean soon !!!

01/10/2026

01/05/2026

Garlic Butter Chicken Rigatoni in Cheesy Parmesan Cream Sauce

Ingredients:

12 oz rigatoni pasta
1½ lbs boneless skinless chicken breasts, cut into thick bite-size pieces
2 tbsp olive oil
4 tbsp unsalted butter, divided
5 cloves garlic, minced
1½ tsp Italian seasoning
½ tsp garlic powder
Salt and black pepper, to taste
1½ cups heavy cream
¾ cup whole milk
1½ cups freshly grated Parmesan cheese
½ cup shredded mozzarella cheese
¼ tsp nutmeg (optional)
Crushed red pepper flakes, optional
Fresh parsley, finely chopped, for garnish

Directions:

1. Bring a large pot of salted water to a boil and cook the rigatoni until al dente according to package directions. Drain well and set aside.
2. Pat the chicken pieces dry and season evenly with salt, black pepper, Italian seasoning, and garlic powder.
3. Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 3 to 4 minutes per side until deeply golden with crispy seared edges and fully cooked through. Remove the chicken from the skillet and set aside.
4. Reduce the heat to medium and add the remaining butter to the same skillet. Stir in the minced garlic and cook for about 30 seconds until fragrant.
5. Pour in the heavy cream and milk, stirring to combine. Let the sauce gently simmer for 3 to 4 minutes until slightly thickened.
6. Gradually stir in the Parmesan and mozzarella cheeses until the sauce becomes thick, smooth, and glossy. Season with nutmeg if using, and adjust salt and pepper to taste.
7. Add the cooked rigatoni to the sauce and gently toss until every tube is fully coated in the cheesy Parmesan cream sauce.
8. Serve the rigatoni with the garlic butter chicken arranged alongside or on top. Garnish with fresh parsley and crushed red pepper flakes if desired.

Cooking Time: 30 minutes | Servings: 4 | Calories: ~760 per serving

12/23/2025

Thanks Tony for the amazing necklace and bracelet 😍 ❤️

12/23/2025

Merry Christmas 🎅 and Happy New Year!!! I love ❤️ all my costumers !!