What's Hot in Pam's Kitchen Today!

2012-05-01T09:23:00.000-04:00

Have you been affected by cancer?

I have. My mother died of lung cancer, my father had prostate cancer, my aunt had breast cancer. And I have several friends that are still battling the effects of breast cancer.

I WOULD LIKE TO MAKE A DIFFERENCE...

I am hosting a "HELP WHIP CANCER" fundraiser on-line show. 25% of the sales from purchases will be donated to the American Cancer Society's Breast Cancer programs.

AND...We're GOING PINK to HELP WHIP CANCER!... "Bake" a difference with NEW pink products! We have 3 "PINK" Products to help raise even more funds - with the purchase of each "PINK" product, an additional $1 will be donated to the American Cancer Society.

** Paisley Oven Pad - $9
** Paisley Oven Mitt - $12.50
** Cake Tester - #5.50

MY GOAL IS TO SELL 50 PINK ITEMS... To help you help me make this goal, I am making this deal: If you purchase the entire 3-piece (3 items), and I'll throw in a free cookbook. If you need them by Mother's Day - please message me separately.

Anyone in the UNITED STATES can order from this show....you DO NOT have to be local! However, if you are not in the Philadelphia area, please choose DIRECT SHIPPING for your order. (it will go right to your home then).

If you are interested in placing an order for this fundraising event, please go HERE and enter the host name "WHIP CANCER" where it asks.

This is a public event...please feel free to share it with everyone you know. The more people see it and the more people shop, the more money goes to the American Cancer Society to help raise awareness of this awful disease.

Thank you.

Have you ever thought about what you would do with an extra $400-$600 in your wallet each month?

2012-03-26T08:33:00.000-04:00

Ever thought about what you would do with an extra $400-$600 in your wallet each month? I did...back in November. At that point I signed up with the Pampered Chef to be a consultant of one of the fastest growing teams in the United States. I paid for my start up kit and began hosting cooking demonstrations. I have been pleasantly surprised at the amount of money I have made; however, I am even more pleased with the fact that I have been able to bring on a team of equally-motivated people who also want to succeed in their own businesses.

This month only - until March 31, 2012 - The Pampered Chef has a sweet deal for those who decide to make a leap of faith and start their own businesses - they will REFUND 50% of your start up costs! I have sweetened the deal for those who start up before March 31...I will match the 50% refund! YES...that means that once you meet certain qualifications in your first 30 days...you will have earned the rebates that essentially make your start up kit FREE.

Must sign up on my website by March 31, 2012 (11pm Central time)
Must "qualify" in 30 days (qualification = $1,250 in sales prior to tax & shipping -- this is usually accomplished in 2-3 cooking shows. I "qualified" in my first show, which was my kickoff show)

In February 2012 I earned over $1,000 in commission for about 24 hours worth of work. I have the paperwork to back this up and would be most happy to share it with you individually. I have also earned about $1,000 worth of FREE PRODUCT in the 4 months that I have been with The Pampered Chef. Additionally, I have now earned a weekend trip to NASHVILLE (all expenses paid for my husband and I) in October and am in alignment for a 4 day/3 night trip to LAS VEGAS in March 2012 as well.

If you think you may be interested in this awesome opportunity, please get in touch with me ASAP so that we may discuss. Likewise, if you know of anyone who is out of work or just needs a part-time job, please have them contact me. This offer expires on March 31...so if you are even the tiniest bit interested, please email me now at pam.pamperedchef@yahoo.com so that we may further discuss this opportunity. Likewise, if you are already sold on this opportunity, you can sign up right on my website

Brunch-style eggs? Or Eggs on the go? You decide!

2012-03-04T13:16:00.000-05:00

I have started here with about 1 cup of chopped chorizo, placed it in my 8" Saute Pan to brown. This is what I had in the fridge...you could take bacon or sausage. If you vary the meat choice, just be sure that your meat ends up in little pieces like you see in the picture.

9 large eggs in my Classic Batter Bowl

diced veggies - whatever you have will work! Here I have diced up a medium onion, about 1/3 of a red bell pepper, and about 10 stalks of asparagus. Note the sizes of the dice...it needs to be small (you'll see why in a minute!)

ENTER.......our BRAND NEW Pampered Chef Brownie Pan! ($19 available here).

Beat the eggs, adding in the browned chorizo (or your meat selection), 1/2 cup shredded cheese (I used a mix of Mexican Blend & Italian Blend...because it's what I had on hand!), diced onions, salt, pepper. This is where you would add all of your diced veggies...you will see what I did in the next step since I have a 17 year old who does not like asparagus in our home. Here is also where you could add your hot sauce, garlic powder, etc. MAKE IT YOUR OWN! The sky is the limit here!

Pour the egg mixture into the squares...they fill about 3/4 of the way. Here is where I made separate asparagus and red pepper egg squares...I just sprinkled them in! No need to grease or coat this pan WHATSOEVER! Nothing sticks to it! I then placed this into a 350 degree oven for 11 minutes. And here is what you get!.........

These are done. They are firm. Some of them were a tad bit gooey on the top...this was cheese, not raw egg. (I tasted it...totally cheese).

Up close and personal...sorry if it's blurry. You can see the square is pulled away from the sides...easy removal! Nothing sticks!

Final product. You can see that the sides are soft, nothing is burnt, nothing is overdone. You can pick this up and eat it with your hands...I'm thinking "breakfast on the go" for our teenagers (or spouses who are running!). You could freeze these and then warm them up in the microwave. Just think...you'd actually KNOW what's in your breakfast food! Another thought here...excellent use for the "little bit of this" and the "little bit of that" veggies that are left in the crisper, but not enough for a serving.

Let me know your thoughts...I'd love to hear them! I am in love with this pan...it has so many uses! If you are interested in purchasing the Brownie Pan, you can go here and purchase directly from my website.

Who's up for the 30-Day Challenge?

2012-03-02T12:26:00.000-05:00

Have you ever thought about starting your own home based business, but were worried about taking the plunge?

If so, it would be almost silly NOT to try out the Pampered Chef, especially THIS MONTH! In your first 90 days, besides commission, you are rewarded with Pampered Chef dollars- basically, you're own Pampered Chef shopping spree! In your first 30 days, if you qualify with $1250 in sales (which most people do in just 2 or 3 shows), you get a $200 shopping spree (which is actually more than $200 worth of products, because you get to use your consultant discount of 20-50% off!)

You continue to earn Pampered Chef shopping sprees, $100 at a time (unlimited) for each $1250 you submit in your first 90 days. I myself have earned $1,000 in Pampered Chef dollars.

So, here's the 30 day challenge:
Try our business for 30 days.
For $159 your kit comes with over $580 in Pampered Chef products- yours to keep.

You'll also get a $200 shopping spree (or more) by qualifying in your first 30 days.

You'll also get a $225 Skillet for qualifying in 30 days.

You'll also get at least $275 in CASH for qualifying in 30 days. (You can get way more than that.. that is just the minimum commission you'd get by qualifying in 30 days)

So, for $159 you'd get $1005 worth of Pampered Chef products, and at least $275 in cash when you qualify in 30 days! If you don't qualify in 30 days, no big deal. You'll still get the $580 in products from your kit, plus a $100 shopping spree and all your commission when you qualify in 90, and you continue on building your business! AND...for this month only!....you get a 50% rebate on your kit - so instead of your start-up kit costing $159, it will cost $79.50 (paid as a rebate after you qualify in 30 days)

Or, you can sign up with the $80 kit! Both have everything you need to get started. (this month only...$40).

SO...who's up for the 30-day Challenge? Contact me and I'll get you started!

Creamy Butternut Squash Curry Soup

2012-02-12T12:24:00.001-05:00

Yesterday I made an awesome soup that I documented in pictures and wanted to share. I made it with my new Vitamix, but I have made this in the past and the special blender is not necessary. Any regular blender or immersion blender will work for this. The Vitamix just made it easier and heated it up...

I took one butternut squash (around 1-2 pounds), cut it half, removed seeds, brushed with olive oil, salt, pepper, garlic powder, and onion powder.

butternut squash on Pampered Chef Large Bar Pan, ready for roasting in the oven

Placed on my Pampered Chef Large Bar Pan (again...any pan will work, but this seemed to toast it up nicely), 375 degrees for about an hour, after which was fork tender and looked like this:

After: looks a little toasty and is definitely fork tender.

Wait until it is cool enough to handle, then scoop out the squash contents, which can now be done with a spoon, and dump into the Vitamix (or blender, or a pot if you're using the immersion blender). While this is all going on, I get 2 stalks of celery, 1 small/medium carrot, and 1 small onion chopped up and then 6 cloves of garlic, left whole

and put in a pan with about 2-3 tbsp of butter to slowly sweat until soft and and translucent.

Then, add the veggies into the Vitamix, blender, or the pot, add 2.5-3 cups of stock (I used turkey since I have a ton of it in the freezer, but you could use chicken, veggie, or I would think even beef with this...), 1 tbsp of yellow curry powder (we LOVE curry in our house, so you can adjust as needed), black pepper and kosher salt to taste. Then blend...and it will look like this...


I have no idea how to spin this...but you get the idea!

The Vitamix heats up the soup for eating, but if you are using a regular blender or the immersion blender, you obviously need to heat the soup up in a pan...and then serve! I like it with a dollop of sour cream on top, but can totally be served with or without. YUMMY!

This is one of our favorites. I hope you like it as much as we do. Please comment and let me know how it turns out in your house - or if you have any variations to add! I'm always looking for things to jazz my homemade soups!

French Fries? Who could use this handy gizmo?

2012-02-06T11:15:00.000-05:00

It's new from The Pampered Chef! It's a French Fry Cutter! Available March 1! It works on both french fries as well as ZUCCHINI FRIES! (great way to camouflage vegetables for the kiddos!).

Please check out my website if you are interested in purchasing...

(stay tuned...I'll be showing you all more exciting NEW products over the month! All available on March !)

Chocolate Chip Cookie...and MORE! (GENIUS!)

2012-02-03T11:38:00.001-05:00

When my 17 year old daughter is bored, she and her friends bake. This time they made chocolate chip cookies...but added some BAZINGA to the mix!

They have enrobed an OREO into a chocolate chip cookie! HOLY COW! Can I tell you this is the most amazing dessert? I need ONE COOKIE to get rid of my sweet tooth. One of these babies for dessert and you're good! I have had it with a bowl of vanilla ice cream and that just sends it over the top. I believe they just used the basic chocolate chip cookie recipe that is on the back of the bag for most semi-sweet chocolate morsels that you can purchase in the store (name brand or store brand...it's the same recipe!). They used regular Oreos, not double-stuff, not mint...just normal Oreos. BUT...I guess you could mix it up with the mint ones? Ovens differ, so if you make this and the cookie does not appear done, leave it in a bit longer. Timing will depend on your oven, the bakeware you are using, etc.

Here are some pictures!:

Also...if you need new cookware that heats evenly, you can get it at 20% off this month here...

Happy Saturday! What I Learned Today in Baltimore!

2012-01-28T16:52:00.000-05:00

While attending The Pampered Chef Spring 2012 Launch, I was given the priviledge of viewing the AMAZING Spring lineup for our new product line! I cannot reveal the 55 items that are coming out until February 5, but if you like to BBQ or have friends over for cocktails, you need to talk to me now about booking a party for February, and after the 5th I will be able to share our secret products with you and tell you how to get them for free!

Ssshhhhhh!

Potato Spinach Soup - VITAMIX RECIPE!

2012-01-24T13:28:00.000-05:00

Well, my Vitamix came in and I have finally unpacked it and figured out how to use it! Quite easy, actually...more of the unpacking issue for me!

Anyhow, the first thing I have made is Potato Spinach Soup. Quick, easy, healthy. I have listed the recipe here and have included pictures below. I believe you could also make this by just blending or food processing and then heating up on the stove.

4 cups stock - chicken, veggie... we used turkey since we had it
2 russet potatoes - washed, baked (use the microwave - 10 minutes) - skin on
5-6 green onions (or you could use a medium sized onion as well...I used what I had in the garden)
2 cloves garlic
1 cup fresh raw spinach (about 3 oz of frozen)
2-3 sage leaves (or rosemary if you have it)
salt to taste
white pepper
zest of lemon
juice of lemon

Place ingredients in Vitamix in order (or...blend or food process)
With Vitamix - start at 1, go to 10, turn on high for about 4 minutes until steam escapes from top
With Blend or Food Process - you will have to heat this up on the stove top to heat for soup.

Serve!

SWAI FISH - what we had for dinner last night and wine pairing!

2012-01-18T09:51:00.002-05:00

For dinner last night we had sauteed Swai fish with a side of pan-fried russet potatoes and broccoli. I diligently took pictures of the potato and broccoli prep, and then failed miserably (mostly because I as hungry!) at taking pictures of the finished product! I realized when the fish was gone...oh well, I'll have to do the menu again I guess! haha!

Anyhow...for the 2 of us (Mel was not eating at home last night) I large diced one large russet potato, tossed with garlic powder, onion powder, and black pepper, and threw it in a large skillet with some veggie oil. Once they started to brown up, I added 1/2 of an jalapeno - I just cut it in half and threw it in whole.

I added about a head of garlic, paper removed, but left solid. I added the jalapeno and garlic to flavor the oil. Once the potatoes were about half done, I added broccoli, which as also tossed with some garlic and black pepper. By using this timing, my potatoes and broccoli were done around the same time.

I removed the veggies (including the jalapeno and garlic) and added the Swai fillets into the pan with the existing flavored oil. Browned on both sides and served. It was DELISH! Very easy, very simple, very good!

I paired with with a Sauvignon Blanc, which has now become my favorite white wine. Very crisp with hints of apples and citrus, served very chilled. I used the Barefoot Sauvignon Blanc because that is what I had on hand, but most Sauvignon Blancs are pretty similar in mouth feel and taste.

Try this...it's easy and inexpensive!

Several things.....Vitamix and Free Small Sheet Pan...OH MY!

2012-01-17T15:29:00.000-05:00

First off...I started the week by ordering a brand spankin' new Vitamix blender! Great bargain at $399 plus tax. Comes with the drink and soup cookbook, I am very excited! This is the Vitamix that heats up...so I plan on having plenty of hearty vegetable soups. In addition, I can make some awesome sorbets with just the use of frozen fruit...already have my bag of frozen strawberries in the freezer waiting for delivery on or about January 20! I will post pictures once it arrives and I start using it.

And...I also wanted to throw out there that I am in a bit of a pickle for January with regards to my Pampered Chef parties. I could really use another show to meet my goals. So...I have started a new program that I hope to incorporate monthly (just switch out the free item from time to time). As a THANK YOU GIFT for hosting a last-minute show in January, I will give you a FREE SMALL SHEET PAN. If you are a resourceful person, this could be beneficial to you! Do the following:

Pick a date from the following: January 23, January 24, January 26, January 27, January 29, January 30.
Give me your list of invites (including emails) within 24 hours of booking your show.
Have at least 10 attendees the day of your party...YES, you can be one of them!
Have at least 4 outside orders to hand to me prior to the start of your cooking demo (can be sent on-line or handed to me, either works!)

And I will give you a FREE SMALL SHEET PAN...this is in addition to your free product, 1/2-priced product, and monthly host special that you earn directly from The Pampered Chef. (and...as a reminder...you can earn up to an additional $200 in free product this month!)

Email me if you're interested or go here and contact me directly from my website. We can work something out for catalog shows as well (15 outside orders).

Stay tuned for tomorrow...I'm working on a wine pairing with Swai Fish (which is what we are having for dinner this evening! Wahoo!)

Pampered Chef - Ice Cream Dipper being discontinued...

2012-01-12T16:47:00.000-05:00

Not sure how many Pampered Chef people I have following me here, but wanted to get the word out regarding a discontinuation of a product. The Ice Cream Dipper that many of you have in your kitchens will be discontinued on or before January 20.

That means this is a "while supplies last" item, so if you would like to order the Ice Cream Dipper or know anyone that does, please contact me ASAP as I will be placing an order.

Feel free to forward this email to anyone who you may feel may be interested. I know there are many people out there that truly like this kitchen gadget, so if you want a back-up, or don't have one and want one, go HERE and order one. Or...get in touch with me ASAP via email @ pam.pamperedchef@yahoo.com

Have a great evening!

In Honor of Dave Marabella's Birthday - Molten Chocolate Tunnel Cake

2012-01-11T17:50:00.000-05:00

A good friend of our, and a band-mate of my husband (Frank) - his birthday is today! HAPPY BIRTHDAY DAVE!!

In honor of Dave's birthday, and because the band has practice tonight, I took it upon myself to make the Molten Chocolate Tunnel Cake in The Pampered Chef Deep Dish Baker this afternoon. It went together very quickly and was very easy to do. The only difference I did from the recipe is (1) I left it in the Deep Dish Baker so Frank could take it easily to band practice, (2) I did not use the raspberries, and (3) I did not use whipped topping as garnish.

Here is the recipe and pictures...I hope you try this one out!

Molten Chocolate Tunnel Cake

Ingredients:

1 package (3.9 ounces) chocolate instant pudding and pie filling (I used Jello pudding mix)
1 1/4 cups milk (I used 1%)
1 1/4 cups semi-sweet chocolate morsels, divided (store brand works fine!)
1 package (18.25 ounces) devil's food cake mix (store brand!)
1/2 cup vegetable oil
3 eggs (large)
1/2 cup water
1 container (8 ounces) frozen whipped topping, thawed, divided (again...store brand!)
1 pint fresh raspberries (you will see from the pics I did not do this...couldn't find them where I was shopping)
whipped topping (optional) (I didn't use this, either...)

Directions:

Preheat oven to 375°F. Spray Deep Dish Baker with nonstick cooking spray. Cut a 10-inch circle of Parchment Paper; place in bottom of Baker. Spray with nonstick cooking spray. (Note: I did not remove mine from the Deep Dish Baker, so I did not put the parchment paper in the bottom)
In Small Batter Bowl, combine pudding mix and milk; whisk until mixture is smooth and begins to thicken. Stir in 1/2 cup of the chocolate morsels; set aside.
In Classic Batter Bowl, combine cake mix, 1/2 cup oil, eggs and water; mix until smooth. Pour 1 1/4 cups of the batter; set aside. Spread remaining batter over bottom of Baker.
Using Small Scoop, scoop pudding in circular pattern 1/2 inch from edge of Baker. Spread remaining batter over pudding. Bake 35-40 minutes or until Cake Tester inserted in center comes out clean. Cool 10 minutes. Loosen sides of cake from Baker, carefully invert cake onto Round Platter. (again...I did not invert mine as it just traveled in the Deep Dish Baker)
Combine remaining chocolate morsels and half of the whipped topping in Small Micro-Cooker®. Microwave on HIGH 1 minute or until melted; mix until smooth. Reserve 1/4 cup of the glaze; set aside.
Pour remaining glaze over cake. Spread glaze to edge of cake, allowing glaze to drip down sides. Place raspberries evenly over top of cake 1 inch from edge; drizzle with reserved glaze. Garnish with whipped topping using Easy Accent® Decorator, if desired.

Yield: 16 servings

Nutrients per serving: Calories 350, Total Fat 17 g, Saturated Fat 7 g, Cholesterol 40 mg, Carbohydrate 46 g, Protein 4 g, Sodium 420 mg, Fiber 2 g

AGAIN: sidenote - I left the cake in the Deep Dish Baker, so I did not use the parchment, did not invert. And I did not use the rasberries or the garnish of whipped topping on the top. You will see from the pics that I posted that it is glazed and still in the Deep Dish Baker.

If you are interested in obtaining on of these awesome Deep Dish Bakes, or are interested in other recipes, you can go here and peruse the website and search for other recipes as well.

I am requesting your help - but I will make it worth your time!

2012-01-10T10:13:00.000-05:00

As I think most of you know at this point, I am a Senior Consultant for The Pampered Chef. It's awesome...I love it.

Anyhow, I had shows this coming weekend and they have now moved due to extenuating circumstances beyond my control. Therefore, I would really like to host at least one show this weekend...preferably Friday evening, but can also do something on Saturday or Sunday.

Here is my proposal: Make it a Happy Hour event at your home! Invite a few of the neighbors or your friends over - 5 works!, more is awesome!. I will show you guys how to make easy affordable appetizers (AND...I will provide the supplies)....AND....I will throw in a bottle of wine! Instant Party!

In addition, you have an awesome opportunity to get EXTRA FREE STUFF - $100-$200 extra in free product. If you are interested, please email me directly @ pam.pamperedchef@yahoo.com.

Instant Party - and I'm bringing the appetizers and wine! What could be easier!

(Philadelphia, Delaware, Reading, Lancaster, South Jersey areas)

THX!!!!! (and I hope someone can help me out!)

Pam

Awesome Recipe I tried this weekend - SWEET POTATO GNOCCHI with BACON & SAGE

2012-01-09T11:58:00.000-05:00

Ingredients:


2	cups (500 mL) cooked, mashed sweet potatoes (see Cook’s Tip)
1/2	cup (125 mL) part-skim milk ricotta cheese
1	large egg
1 1/2	cups (375 mL) all-purpose flour, plus additional for dusting
6	slices turkey bacon, cut crosswise into ¼-in. (6-mm) strips
2	tbsp (30 mL) unsalted butter
1/4	tsp (1 mL) salt
1/4	tsp (1 mL) coarsely ground black pepper
2	cups (500 mL) unsalted chicken stock
1	tbsp (15 mL) chopped fresh sage leaves
1	tbsp (15 mL) cornstarch dissolved in 1 tbsp (15 mL) cold water

Directions:

Line Large Sheet Pan with Parchment Paper; set aside. Combine potatoes, ricotta and egg in Stainless (4-qt./4-L) Mixing Bowl. Mix until well blended using Mix ’N Masher. Add flour, 1/2 cup (125 mL) at a time, mixing with gloved hands until a soft dough forms. Transfer dough to well floured Pastry Mat; knead 6-8 times or until dough becomes firm, sprinkling with flour as needed. Cut dough into four equal pieces. Roll each piece into a 20-in. (51-cm) log; cut logs into 1-in. (2.5-cm) pieces.
Bring 5 qt. (4.75 L) of water to a boil in (8-qt./7.6-L) Stockpot over medium-high heat. Meanwhile, cook bacon in (12-in./30-cm) Skillet over medium heat 8-10 minutes or until crisp. Remove from Skillet; drain on paper towels.
Add gnocchi to Stockpot and immediately stir gently one time. Cook 4-6 minutes or until gnocchi float to the top (do not boil). Transfer gnocchi from Stockpot to sheet pan using Skimmer. Melt butter in Skillet over medium heat. Add gnocchi; sprinkle with salt and black pepper. Cook 8-10 minutes or until browned, turning occasionally with Jumbo Slotted Turner. Transfer gnocchi to same sheet pan; keep warm.
Add stock, sage and bacon to Skillet. Bring to a simmer; whisk in cornstarch mixture using Silicone Flat Whisk. Cook 2-3 minutes or until sauce is thickened. Serve gnocchi with sauce.

Yield: 6 servings

Nutrients per serving: (about 14 gnocchi, 1/3 cup sauce): Calories 360, Total Fat 10 g, Saturated Fat 5 g, Cholesterol 70 mg, Carbohydrate 51 g, Protein 14 g, Sodium 490 mg, Fiber 4 g

U.S. Diabetic Exchanges Per Serving: 3 1/2 starch, 1/2 medium-fat meat, 1 fat (3 1/2 carb)

Cook's Tips: To cook sweet potatoes, cut 2 lbs (1 kg) sweet potatoes in half lengthwise. Place potatoes cut-side down into Deep Covered Baker (potatoes will overlap); add 1/2 cup (125 mL) water. Microwave, covered, on HIGH 10-12 minutes. Carefully remove baker from microwave using Oven Mitts. Move center potatoes to ends of baker and outer potatoes to center. Cover; microwave on HIGH 10-12 minutes or until potatoes are easily pierced with a fork. Cool completely and scoop out flesh using Avocado Peeler.

Choose turkey bacon that has 65% less fat than regular bacon and contains about 135 mg sodium per slice.

To help prevent cooked gnocchi from sticking together, after removing gnocchi from Stockpot, place onto prepared pan and lightly spray with olive oil using Kitchen Spritzer.

Need the supplies for this recipe?

2012-01-03T09:35:00.000-05:00

Grilled Shrimp Pitas with Basil Aioli

For those of us that are looking for big flavor as well as trying to keep it healthy, I would HIGHLY RECOMMEND this recipe for Grilled Shrimp Pitas with Basil Aioli. It's quick, easy, and cost effective. (the link is posted ABOVE the picture)

For those that are local (Philadelphia/Reading) I would be happy to demo this recipe at a cooking show in January for you...it would give you an opportunity to have a "get healthy" party for you and your friends, I can teach you all how to make this awesome dish, and you can earn FREE COOKING PRODUCTS - all at the same time! Please email me if you're interested...I'd be happy to show you how easy it is to make this dish in the comfort of your own home.

For those that are not local - want to earn free cooking products? We can host a catalog show...you basically do very little expect talk to your friends about it. All orders are done online, products are shipped either to your house or direct shipped to your friends, you earn free product. Pretty effortless!

Happy New Year! Let me know what you think of the recipe! Let me know what other types of recipes you are seeking!

HAPPY NEW YEAR TO ALL! - delicious appetizer/prosecco pairing!

2012-01-01T11:50:00.000-05:00

Hope everyone had a great New Year's Eve! I know we did. Being that it was my wedding anniversary, my husband and I headed out for an early dinner with just ourselves. We found an awesome restaurant in downtown Philadelphia - AMIS. I would highly recommend it....great Italian food in the portions that we are supposed to be eating. I felt like I was back in Italia again, it was awesome!

We started with Baked Pecorino with Almond Honey. We paired that with Elisabet, Prosecco di Valdobbiadene ‘09.

Very easy to make at home: You get pecorino cheese and slice it, placed into an oven-safe crock. Into the oven @ 450 degrees until it's warm, melted, and yummy. Meanwhile, take a good honey (plain honey would work, but I'm wondering how lavender honey would work with this?) and chop up your almonds in the honey (alternatively, you could use any type of nuts...walnuts would work as well). Once your pecorino comes out of the oven, you drizzle it with the honey/nut mixture. Use crostini and dip. You don't need a lot...it is very satisfying! (please use a good quality bread...that will make all the difference!)

The prosecco we had (Elisabet, Prosecco di Valdobbiadene ‘09) paired extremely well with this as it has green apple overtones and was crisp and dry...apples and cheese always go well! It is 100% Prosecco out of the Venuto region of Italia (near Treviso). This delicious beverage has bright notes of apple and pear with floral and citrus hints. It's very delicate and goes extremely well with appetizers, soups, fish, poultry, pork, salads, pasta, and...of course....cheeses! This should be served at 44-48 degrees (Fahrenheit)

Frank and I will be making this at home soon...I have just received my Pampered Chef mini-baker and I am sure in the foreseeable future it will be utilized for the Baked Prosecco recipe!

My wish to you is a Joyous and Prosperous 2012!

New Years Eve - Pairing Food Choices with your Champagne/Sparkling Wines

2011-12-29T16:44:00.000-05:00

So on New Year’s Eve I am partaking in one of my part-time adventures, pouring wine samples at the Ivy Ridge Wine & Spirits Shop from 2-4pm (for you locals…it’s in the shopping center at the corner of Ridge Avenue & Domino Lanes). Being that it is New Year’s Eve, I will be sampling all Barefoot Bubbly for this visit – Barefoot Brut Cuvee Champagne, Barefoot Extra Dry Champagne, Barefoot Moscato Spumante, and the new addition to the line Barefoot Pink Moscato Champagne. I have listed them from driest to sweetest. Since this is a food and wine pairing blog, and I figure many of you WILL be serving some sort of sparkling wine or champagne in two days, I would like to share some information to help you figure out what food goes best with what champagnes/sparkling wines. I am going to use my Barefoot selection above as a guideline here….

Brut Cuvee: The Barefoot Brut Cuvee has hints of green apple, jasmine, kiwi, and peach and has a long, crisp finish. I personally do not taste the jasmine or kiwi, but everyone’s taste buds are different. Very strong in the green apple department. This varietal is made up of Chardonnay…I’m not a big chardonnay fan, but I love this champagne. It's pleasantly dry and has a rather astringent feel on the tongue. I can verify, since this is my FAVORITE Barefoot Bubbly out of the 6 varietals, that is goes very well with seafood (lobster), and the dryness makes it great for pairing with a powerful cheese platter that holds cheeses like Gorgonzola and other blue cheeses such as Maytag. The acidity should also be nice and cleansing with sweet desserts like cream puffs or rich desserts like bread pudding or creme brulee (my all-time favorite dessert!).

Extra Dry: The Barefoot Extra Dry Champagne has more apple flavors (think Honeycrisp apple here) and a smooth, clean finish. This varietal goes very well with a mixed berry plate and some hard cheddar cheese (not that 8oz block-o-cheese from the supermarket. I also have a recipe for a Shrimp & Avocado salad that goes really, really well with the Extra Dry Champagne!

· ¼ c white wine vinegar, ¼ cup EVOO, 3 cloves garlic, ½ lb medium shrimp-cooked, cleaned, etc., 2 ripe avocados, butter & read leaf lettuce mix, 2 tbsp chopped roasted walnuts, 1 tbsp chopped cilantro, 1 tbsp chopped scallion, crumbled blue cheese

· Combine first 3 ingredients in bowl. Chop shrimp, add to bowl. Arrange your lettuce on a plate so it looks nice, cut avocados into sections and place on lettuce, spoon the shrimp mixture on top, sprinkle with walnuts, cilantro, scallions, blue cheese. YUMM-O!

Moscato Spumante: The Barefoot Moscato Spumante has overtones of apricots and peaches mixed with some citrus, with a tangerine finish. I have had this varietal with spicy food (think Thai here) or a dessert. I also have recipes for this varietal that include a BBQ Chicken & Red Velvet Cake (contact me…I’ll email them to you). This one is a bit too sweet for my pallet, but my husband loves it.

Pink Moscato Champagne: Rounding out the 6 bubbly varietals that Barefoot produces is the newest one to the pack – Barefoot Pink Moscato Champagne. It is the sweetest champagne that they produce with hints of red tree fruit and fresh berries with a candied cherry and citrus finish. This varietal goes well with mild cheeses, fresh fruit, spicy cuisine (again…think Thai here!) and dessert. I cannot tell you how many people LOVE this varietal…I never empty bottles at my samplings, and this bottle is always gone…every visit. My taste buds do not care for it…it’s just too sweet for me. Think Moscato wine on overload.

So…Happy New Year a few days early and I welcome ANY comments on this. I would LOVE to know what you are cooking for New Years (or eating if you’re going out) and what champagnes/sparkling wines you are teaming up with your choices!

Follow up on the Pineapple Wedger - IT'S A WIN! (pictures)

2011-12-28T19:07:00.000-05:00

So I told you all that I would report back on the Pineapple Wedger. Can I tell you how many pineapples I have thrown out over the years due to not getting them peeled in time and they went bad? The Pampered Chef Pineapple Wedger is one of the most unique gadgets that I now have in my kitchen for use. It peels and cores the pineapple in one swoop. Little to no waste...it is worth every penny! I tried to take step-by-step pictures to show you how it works, but the pictures do not demonstrate how easy and effortless this item is to use. It does not take much effort AT ALL to push the wedger through the pineapple...not like some of those apple wedger/corer products that you (as well as I!) have in our kitchen drawers that we struggle with. NO struggle with this awesome tool. We will be eating much more fresh pineapple in this house now that I have this awesome gizmo!

Tuesday...it's raining, but I STILL went to the gym!

2011-12-27T13:14:00.000-05:00

Well, I realize this is a FOOD AND BEVERAGE blog, but all that food and beverage means heading back to the gym. Today I officially started back. 15 minute warm up on the treadmill, 15 minutes at 3.9mph on a 4 grade incline, and then 9 minutes on the elliptical. YAY ME!

Had myself a nice salad when I got home, using up some of that ham that's left over. Pairing with WATER at this point...haha!

Frank and I will be watching our 4 seasons of Big Bang Theory today...at least until this evening when we are contemplating heading to Harrah's (why? cause I like to throw money away I guess!). We will be entertaining ourselves with fresh pineapple and maybe some oranges. I absolutely HATE peeling pineapples...to the point where I buy them and they rot before I peel them. HOWEVER...I have a brand-spankin'-new PINEAPPLE WEDGER that is supposed to core and peel a pineapple in one happy swoop. When I get to that point, I will post an update (and some pictures!)...if this works as designed, it will be an AWESOME addition to my healthy household!

Welcome to my Blog!

2011-12-26T14:18:00.000-05:00

Welcome! Yes...my first post in an attempt to document all that I do with food, wine, and other libations. I am a 46 year old married mother of 3 daughters. I have always enjoyed cooking and inexpensive wines, but have recently turned my interest into a passion.

My day job is as an Event Planner for a Fortune 100 company pays most of the bills and takes care of those necessities like health insurance, etc. Within the last 8 months I have embarked on several part-time adventures that have led me to my true passion - food & wine/beer pairings. The art of cooking an awesome meal and pairing it with an inexpensive libation is a learned skill. I truly enjoy it and, more so, enjoy sharing my knowledge with friends, family, and even strangers!

I work part-time as a Wine Sampler for a marketing company where I pour samples of The Naked Grape and Barefoot Wines & Bubblies at your local wine & spirit shop. These wines are good...but the part-time employment status has helped me fund wine and beer education classes (and...I can write them off on my taxes!). I have learned all kinds of interesting things during my education and have intentions of taking higher-level classes as time and cash affords.

In addition, I have now signed up as a Pampered Chef Independent Consultant. Now...don't run away because I'm selling you anything..this is just the story of my journey. I signed up for more part-time income, but honestly the items which I have obtained (and...I had NOTHING before I signed up) are pretty interesting! I'm still learning about the stuff, but from what I have used so far, I'm sold. My favorites are the stoneware items...at this point...

I also enjoy traveling. I cannot wait to eventually move to Europe. I love it there. I have been to Italy twice and, except for the healthcare in that country, I could live there forever. The food is different, the attitude is different, and I feel this is where I will eventually end up...

So...welcome to my blog and I hope you stop back and check it out. I'll be posting my trials in the kitchen...the good, the bad, and the "don't try this at home", along with what libation I would pair with my dishes.

Here's to a very interesting 2012!!