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!!
April’s Meal Plan April 19, 2011
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
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
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
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!
Plain dry bread crumbs
Pasta and Grains:
Instant white rice
Solf white sandwich bread
Frozen cut grean beans
Frozen stir-fry vegetable blend
Shredded cheddar cheese
Shredded mozzarella cheese
Herbs and Spices:
Coarsely ground black pepper
Crushed red pepper flakes
Ground cayenne pepper
Onion soup mix
Taco seasoning mix
Asian Seasoning Mix
Italian Seasoning Mix
Lemon Pepper Rub
Smoky Barbecue Rub
Southwestern Seasoning Mix
Thai Red Curry Rub
Canned or Jarred Goods:
Spaghetti or marinara sauce
Petite diced tomatoes, favored and plain
Condensed cream of celery soup
Condensed cream of mushroom soup
Marinara Sauce April 14, 2011
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!
- 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)
- In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.
- 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.
- 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!
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.
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)
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!
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!