bethannskitchen

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A wonderful blog for recipes April 26, 2011

Filed under: Uncategorized — bethannskitchen @ 9:06 pm

Hey there everyone!  When searching for new recipes to try in our home, I came across a site on another girlfriend’s cooking blog.  This woman has amazing recipes and links to more amazing recipes.  She also has pictures of her dishes and a lot of  time has pictures of her ingredients and step by step pictures as well.  She leaves very little room for error or confusion.  Check out her blog at http://thepioneerwoman.com .  I subscribed to it last month and have loved so many recipes I’ve tried and printed off many many more.  Check her out and get cooking!!

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April’s Meal Plan April 19, 2011

Filed under: Uncategorized — bethannskitchen @ 3:44 pm

1. NO MEAT (Friday during Lent) Pancakes and bananas

2. Chicken Tortilla Soup

3. Penne Marinara with Garlic Cheese Bread and Green Beans

4. Grilled Cheese and Pasta

5. Pulled Pork Sandwiches and chips

6. Meatloaf, potatoes, and Corn

7. Leftovers

8. NO MEAT Tuna Noodle and apples

9. Salmon and Veggies

10. Dinner at the Lake

11. Brats and Baked Beans

12. Spaghetti with Homemade Marinara ( From previous post)

13. BLT Ranch Salad Pizza ( From previous post)

14.  Dad’s gone = Pizza Corner Pizza for mom and Dillon!!

15. NO MEAT Walleye, Salmon, Shrimp and Potatoes

16. Wedding in Duluth

17. Churizo Sausage Pasta

18. Beef Tacos

19. Steak, Eggs, and Hashbrowns

20. Leftovers ( Pampered Chef Show)

21. Bacon wrapped Pork Chops and Baked Beans

22. NO MEAT Hot Tuna Sandwiches

23. Easter with the Hoekstras

24. Easter with the Bolgreans

25. Pulled Beef Sandwiches, Chips, and Corn

26. Chicken Cajun Pasta

27.  Grilling ( what is undetermined)

28. Leftovers or Frozen Pizza ( Pampered Chef Show)

29. Homemade Pizza

30. Cade’s Birthday Party

 

Marinara Change-Up April 18, 2011

Filed under: Uncategorized — bethannskitchen @ 2:34 pm

We made the Marinara again last night, my husband’s request, but this time I did add the tomato paste and spiced it up a little with a little cayenne and Churizo sausage! Put that with Penne noodles and it was wonderful!

 

The Well-Stocked Pantry April 17, 2011

Filed under: Uncategorized — bethannskitchen @ 11:45 pm

One of the great things about Pampered Chef’s Weeekly Dinners Done! Recipe Cards are their amazing tips.  One of my favorite things about these cards is the notecard in them with a list of what makes a well-stocked pantry and I’d love to share it with you!

Pantry Basics:

All-purpose flour

Brown sugar

Sugar

Olive oil

Vegetable oil

Cornstarch

Plain dry bread crumbs

Pasta and Grains:

Elbow macaroni

Penne pasta

Spaghetti noodles

Instant white rice

Solf white sandwich bread

Produce:

Celery

Garlic

Russet potatoes

Whole carrots

Yellow onions

Freezer Basics:

Frozen corn

Frozen cut grean beans

Frozen peas

Frozen stir-fry vegetable blend

Refrigerator Basics:

Eggs

Butter

2%milk

Sour Cream

Cream Cheese

Parmesan cheese

Shredded cheddar cheese

Shredded mozzarella cheese

Herbs and Spices:

Coarsely ground black pepper

Chili Powder

Crushed red pepper flakes

Curry powder

Garlic powder

Ground cayenne pepper

Ground cinnamon

Ground cumin

Ground ginger

Onion soup mix

Paprika

Salt

Taco seasoning mix

PAMPERED PANTRY

Asian Seasoning Mix

Chipotle Rub

Italian Seasoning Mix

Lemon Pepper Rub

Moroccan Rub

Smoky Barbecue Rub

Southwestern Seasoning Mix

Thai Red Curry Rub

Canned or Jarred Goods:

Beef Broth

Chicken broth

Tomato paste

Spaghetti or marinara sauce

Petite diced tomatoes, favored and plain

Condensed cream of celery soup

Condensed cream of mushroom soup

Condiments, etc:

Balsamic vinegar

Barbecue sauce

Dijon mustard

Honey

Hot sauce

Ketchup

Mayonnaise

Peanut butter

Salsa

Soy sauce

White vinegar

Worchestershire sauce

Yellow mustard

 

Marinara Sauce April 14, 2011

Filed under: Uncategorized — bethannskitchen @ 5:14 pm

After realizing I still had to large jars of stewed tomatoes from my Mother-in-law I decided to search for a recipe for Marinara Sauce to try.  Here is what I found.  I did write in my variations!

Ingredients

  • 2 (14.5 ounce) cans stewed tomatoes ( I used a 26oz jar of stewed tomatoes from my MIL’s garden)
  • 1 (6 ounce) can tomato paste ( I omitted this)
  • 4 tablespoons chopped fresh parsley ( I just used an Italian Seasoning since I didn’t have any)
  • 1 clove garlic, minced ( I used 3)
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 6 tablespoons olive oil
  • 1/3 cup finely diced onion
  • 1/2 cup white wine ( I used Chicken Broth)
  • Sprinkle of Crushed Red Peppers ( I added this)

Directions

  1. In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.
  2. In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine.
  3. Simmer for 30 minutes, stirring occasionally.

It was a huge hit in our home.  My husband and I prefer a lighter sauce so once I added the burger to this it was perfect.  I will be making it again today or tomorrow and freezing it for next time.

I mark this as SUCCESS!

 

BLT Ranch Salad Pizza

Filed under: Uncategorized — bethannskitchen @ 2:57 pm

The other weekend when I was opening up my new Pampered Chef products while preparing for a Cooking Show I came across this recipe on the Use & Care information for my Large Grooved Cutting Board.  For those of you who have Pampered Chef products and have never looked at your Use & Care information, YOU SHOULD!  Most of them have yummy recipes in them.

Ingredients:

1 pkg refrigerated pizza crust ( I have used cresent rolls as well, just rolled flat)

2 cups thinly sliced iceberg lettuce

2 plum tomoatoes ( I used grape tomatoes)

1 8oz pkg cream cheese, softened

1/2 cup ranch dressing, divided ( Measuring Cup Set)

1 garlic clove, pressed ( Garlic Press)

1/2 cup shredded cheddar cheese ( Microplane Grater)

1/4 cup pitted ripe olives, sliced ( Chef’s Knife)

1/4 cup chopped red onion ( Used Mix ‘N Chop)

6 slices bacon, crisply cooked, drained, crumbled ( I chopped with Mix ‘N Chop)

Directions:

1. Preheat oven to 400F/200C.  Unroll pizza crust to within 1 inch of edge of lightly floured Rectagle Stone ( I used the Large Bar Pan). Bake 15-18 minutes or until golden brown.  Remove from oven; cool completely.

2. On Large-Grooved Cutting Board, thinly slice lettuce using Chef’s Knife.  Seed and dice tomatoes again with the Chef’s Knife.  In Batter Bowl, combine cream cheese, 1/4 cup ranch, and pressed garlic using the Garlic Press ( the garlic was a little much for us, I would have stuck with just the cream cheese and ranch mixture); mix well and spread evenly over crust using the Classic Scraper.  Top pizza with lettuce, tomatoes, cheese ( I grated the cheese with the Microplane Grater, olives, onion, and bacon.  Drizzle with remaining dressing.  Cut into squares and serve immediately.

Yield: 12 servings

This was a fun recipe and my husband and I both over indulged!  Like I mentioned above I might try without the garlic next time.  Hope you enjoy it and let me know if you change it up at all, I love changes!

 

Hello world!

Filed under: Uncategorized — bethannskitchen @ 2:08 pm

Welcome to my blog!  This is very very new to me and I will  be looking for assistance from other bloggers to make this all make sense.  A dear friend, Joelle, suggested I started a blog including what I am baking or cooking.  And once I became a Pampered Chef consultant she suggested adding what products I was using during each kitchen experience.  So, bare with me and enjoy the ride!