Friday, February 8, 2008

Fun Friday

Buffet Tip:

Most of my parties are thrown buffet style, because I have a large family, we can't sit down at a formal table anyhow (well at least not in the house I own now. Check back with me once I start making 6 figures with Pampered Chef ). Plus, I love that having a buffet allows me to be able to spend time with my guests as I have done all the prep before hand.

Here is a Buffet Tips

Place the plates at the start of the buffet, and the silverware at the end. This way guests don' t have to juggle holding onto the silverware while trying to put food on their plates.

Wednesday, February 6, 2008

Trivia # 1

True or False: White veggies offer little nutritional value compared to brightly colored vegetables.

Comment with your answer. Check back tomorrow to find out if you were correct!

ETA the answer.

False. All vegetables offer nutritional value, and the white vegetables happen to contain many of the same compounds that have been linked to cancer prevention found in other more colorful veggies like broccoli and brussel sprouts. Basically the veggies with the most nutritional value for you, are which ever ones you eat! So be sure to try to get your daily servings of veggies, no matter what the color. Try to eat one of each color, each day.

Tuesday, February 5, 2008

Tuesday Tip: Buying Organic

Let's face it! Buying organic produce can be expensive.

Here is a list of the cleanest fruits and veggies, and the dirtiest.

Cleanest- if you need to save on money, these are lowest in pesticides, and you could probably get-a-way with not buying these Organic:
Asparagus
Avocados
Banana
Broccoli
Cabbage
Kiwi
Mangoes
Onions
Papaya
Pineapples
Sweet Corn
Sweet Peas

Dirtiest- if you can splurge, always buy organic when purchasing these:
Apples
Celery
Cherries
Grapes
Lettuce
Nectarines
Peaches
Pears
Potatoes
Spinach
Strawberries
Sweet Bell Peppers

source: Experience Life, May 2007

My Online Booking Calendar

This is so neat, I love it. You can book a party through me by just checking out my online booking calendar to see what days I am open that work for you!

Please check out my calendar at the bottom of this blog, or you can go to: My online Calendar

Please click the "add event" button at the bottom of the calendar.
Then place "your last name" Party - DON'T leave any other details, this is a PUBLIC calendar.
Then email me @ iheartpamperedchef@gmail.com to let me know you have booked a date. This will alert me of your booking!
  • IF you book an Open time highlighted in PINK, I will give you a $25.00 gift certificate to a restaurant in your area.
  • If you book an Open time highlighted in GREEN, I will give you a $10.00 gift certificate to a restaurant in your area.

If you want to book a Catalog Show, just place Last Name Catalog Show on the date you would like to start your show. I will be sure to get you all the information in time.
  • Have a catalog show with $500.00 + in sales and I will give you a $10.00 gift certificate to a restaurant in your area.
  • Have a catalog show with $800.00 + in sales and I will give you a $25.00 gift certificate to a restaurant in your area.
Add Your Party Now!

Monday, February 4, 2008

Foodie Blog Roll

My blog was approved to be part of the "foodie blog roll"! I am very excited about that.
What may you ask is a foodie blog roll? Scroll down the right side of my blog and you will see a box that contains links to over 900 different food/cooking blogs! So, not only do you now get great tips, recipes and entertaining ideas from i heart pampered chef, but you can also search for other blogs that interest you, and link to them right from my site!

Have fun! Let me know if you find any cool sites.

Recipe: Mexican Pizza

Who says meals have to take 30 minutes? I mean honestly, if I had to wait 30 minutes for every meal when I was working, our family would have ALWAYS ate out. But you don't. Rachel Ray made the show 30 minute meals a success, and somewhere it gave us all the impression that is the shortest amount of time dinner should take us. That is not the case. I am sharing a recipe with you that can be made in half that time. It is one of my family's favorite dinners.

Mexican Pizza

Ingredients:
  • 1 store bought pizza crust (I use Boboli, you can use whatever ever).
  • 1 can of Fat Free refried beans
  • Taco Sauce
  • 1 bag of Shredded Cheese
  • Toppings of your choice, I always use black olives, and if I have tomatoes, I chop them to put on.
Method:

  1. Pre-heat Oven to 350 degrees
  2. Place Pizza Curst on Pizza Stone
  3. Spread entire can of FF refried beans on the pizza
  4. Spread as much or little taco sauce as you like on top of beans
  5. Top pizza with shredded cheese
  6. Add your toppings.
  7. Place in oven until cheese is melted, about 12-15 minutes.
  8. Cut into 8 slices and enjoy!
Tips: I figured this to be 4 weight watcher points, of course you will want to double check, but that is a good guideline.

Enjoy!

Menu Monday

What's YOUR family having for dinner this week? Comment and let me know!

Here is what MY family is having:

Monday: Pizza. I know, I know, not a good way to start off the week. But, it has been a crazy and too hectic weekend, so I need to grocery shop, and I am still pooped! It happens to us all.

Tuesday: Chicken Stir-fry, served with white rice.

Wednesday: Crockpot Roast, with mushrooms, potatoes, onions, and stewed tomatoes.

Thursday: (Nephew's 11th Birthday. 11? Where does the time go) Eating @ my Sis's.

Friday: Seasoned Pork Chops with Green Beans and mashed potatoes. These are the most moist Pork Chops you will ever taste. A friend of mine who didn't like pork because her mom ruined her on them from overcooking, LOVED these when I made them for her. Friend and Friend's Mom to remain nameless. ;)

Saturday: Quick Cheesy Broccoli Soup with 3 Cheese Grilled Cheese.

Sunday: (Family Dinner) Chicken Bruschetta Bake. I have never made this recipe before. It sounds really good, easy to make for a group, and something my family will love. Every Sunday we have my Sis and her family over, and my Mom and Dad. It is great to get together. This is actually going on our 2 year anniversary of doing this.

Enjoy your week. Email me @ iheartpamperedchef@gmail.com if you want any of the recipes for the above Monday Menu!

Thanks! Melissa

Sunday, February 3, 2008

Recipe: Marinated Mushrooms

Doesn't this sound good?

Ingredients:
  • 2 pounds (50-60) medium fresh mushrooms
  • 2 cloves of garlic
  • 1 cup red wine vinegar
  • 1 cup water
  • 1/2 cup olive oil
  • 1/2 cup vegetable oil
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme leaves
  • 12 whole black peppercorns
  • Snipped parsley for garnish.
Method:

  1. Clean mushrooms and set aside. Flatten garlic on cutting board with Chef's knife. For marinade, combine all ingredients except parsley in Dutch Oven.
  2. Bring to a boil; reduce heat and simmer 5 minutes. Add mushrooms; simmer, uncovered for 10 minutes. Remove from heat. Let stand until cooled slightly.
  3. Transfer mushrooms and marinade to container; cover and refrigerate until ready to serve.
  4. To serve, drain marinade from mushrooms. Transfer to serving dish. Sprinkle with fresh parsley. Serve using Small Serving Tong.
Copyright The Pampered Chef® 2001

Working the Business

I have been educating and refreshing my knowledge of The Pampered Chef®. I love the product. I knew I did, but I forgot how much I truly love all this stuff. I feel confident in booking shows and even in thinking of recruiting. I think this has to do with my true love for the product, and belief in the company.

The benefits are amazing compared to other direct selling/home party based businesses I am familiar with. They actually run a special for the first 90 days of your business they give you what is called PC Dollars. They are basically free money above and beyond the commission I make, and other free product incentives that offer. I can use this money to purchase items to help build my business, and to buy business materials. This is amazing! Other businesses usually make you purchase these things out of pocket.

I plan to use mine for the business materials, as I have so many products that I feel like I can save that money and not have to buy product with it right away.

So far I have 4 yes' on parties. And, that is not counting the people who I know will have a party, but I haven't officially asked them yet. My sister is thinking of becoming a consultant. Things are really looking good. I am just taking it one day at a time and feeling really good about it.

I can't wait to get where I am trying to go with this blog. I can't wait to take pictures of my shows, and post pictures of the recipes I make, and all that fun stuff!

I will say, deciding to sell Pampered Chef has certainly helped to get me out of those winter blues I was starting to fall into the trap of. I feel revived and good about the fact that I have reason to have some adult contact, yet do this on my own terms, and still get to see my daughter wake up in the morning, and sip coffee, while feeding her a bottle, and not rushing to go off to start the 9-5 day. I feel good that I can do the work for this business after my daughter goes to bed for the night. I feel like life is great!

Tomorrow, my sister is going to watch my daughter for a couple of hours so I can really get into some things I need to get done. I am excited about this. I will be working out the details for my business debut. I will post details on here once I have them all figured out. I am going to give away items, and decide how I want to handle my first shows.

Did you know...

You can kinda search recipes from my blog?

If you scroll down on the right-hand side of my blog, under 'labels', my recipes are neatly organized because I label each one. For instance, if you want to see all posts with recipes about appetizers, then click on the recipe: appetizers/dips and it will give you the list of all my posts about appetizers and dips.

Happy Recipe Hunting!

Friday, February 1, 2008

Recipe: Dips for Superbowl

I gave the recipe for Touch Down Taco Dip recipe earlier in the week.
But here are two other great recipes for perfect Superbowl dips.
These are not Pampered Chef recipes, by the way.

Chili Cheese dip
I got this from my Cousin, who I think got this off the can of Hormel Chili or somewhere. It is surprising to me though how many people have never had this dip. AND, it is SO easy to make. Everyone raves over it anywhere I go. I almost feel guilt cause it is so easy. And, make a double or triple portion, cause it goes fast!

  • 1 can of hormel NO BEANS chili
  • 1 package of cream cheese
  • 1 package of shredded cheese of your choice
  • Optional toppings: Black olives, chopped tomatoes.

  1. Layer bottom of a baking pan with cream cheese.
  2. Layer chili on top of that.
  3. Top with cheese, and toppings of your choice and place in 300 degree oven until cheese is melted.

Serve with Tortilla chips.

tip: I used the mexican shredded cheese mix (the one with taco seasoning) and was told this tasted like a Taco Bell Chili Cheese Burrito.

SO easy. Enjoy!

Man Dip

I got this recipe from a friend at work who brought this to a work pot luck. Very Yummy!

  • 1- 16 ounce of sour cream
  • 1 cup cooked bacon, crumbled
  • 2 cups shredded cheddar cheese
  • 1 pkg Hidden Valley Ranch dip mix

  1. Mix well, chill, & serve.

Serve with pumpernickel sticks, buttery crackers, or Triscuits.

Enjoy!

Fun Friday: Entertaining tip

When entertaining, do as much prep work before hand as possible. I know this seems like common sense, but it truly surprises me how many hosts, don't and then are all frazzled and stressed out the day of. I honestly do so much before that sometimes I feel like I will be bored waiting for the event to happen. But if that truly is the case, I always find something extra to do that day, and then I feel really good!

I always set the table for a dinner party the day before. I have a black lab, so another table cloth goes over top the set table to keep any floating do hair away.

Have a fun and wonderful weekend!

The Plan for this blog.

Here is the scheduled plan for this blog, so keep checking back!

Menu Mondays: What's on your menu this week? Each Monday I will share with you the meal plan for my family this week. Hopefully you can get some suggestions, and if you want a recipe for something, email me and I will send it to you.

Tuesday Tips: General tips will be shared. This could be anything...

Fun Fridays: Each Friday I will post a tip or idea related to entertaining or casual get togethers with family & friends.

Keep checking back!

Thursday, January 31, 2008

Yay!

The first friend I told I was selling Pampered Chef agreed to have a party for me. :) Let's hope they just all fall into place for me.

The 411: The Pantry

Just starting out? Here is a guideline of basic items you should purchase to stock your pantry.
Don't feel you have to buy these all at once. Just purchase one spice or condiment from the list each grocery store visit. Before you know it, you will be all stocked up!

Spices
  • Salt
  • Black pepper
  • Garlic powder
  • Garlic salt
  • Onion powder
  • Parsley
  • Oregano
  • Basil
  • Cilantro
  • Chili powder
  • Cayenne pepper
  • Red pepper flakes
  • Cinnamon
  • Nutmeg
  • Cloves
  • Allspice
  • Paprika
  • Ginger
  • Cumin
  • Thyme
  • Rosemary
  • Dill
  • Sage
  • Celery salt
  • Curry powder

Condiments

  • Ketchup
  • Mustard, yellow or brown
  • Salsa
  • Salad dressing
  • Mayonnaise or Miracle Whip
  • Butter or margarine
  • Barbecue sauce
  • Parmesan cheese
  • Pickle relish
  • Soy sauce (yum, in my house we can't have enough of this!) ;)
  • Steak sauce
  • Worcester sauce
  • Tabasco sauce or similar hot sauce
  • Lemon juice
  • Vinegar
  • Honey
  • Sour cream
  • Sweet and sour sauce
  • Chocolate syrup and other sundae toppings
  • Tartar sauce
  • Cocktail sauce
  • Creamy horseradish sauce

The 411: Common Weights and Measures

1 tablespoon (tbsp) = 3 teaspoons (tsp)
1/16 cup = 1 tablespoon
1/8 cup = 2 tablespoons
1/6 cup = 2 tablespoons + 2 teaspoons
1/4 cup = 4 tablespoons
1/3 cup = 5 tablespoons + 1 teaspoon
3/8 cup = 6 tablespoons
1/2 cup = 8 tablespoons
2/3 cup = 10 tablespoons + 2 teaspoons
3/4 cup = 12 tablespoons


1 cup = 48 teaspoons
1 cup = 16 tablespoons
8 fluid ounces (fl oz) = 1 cup
1 pint (pt) = 2 cups
1 quart (qt) = 2 pints
4 cups = 1 quart
1 gallon (gal) = 4 quarts
16 ounces (oz) = 1 pound (lb)

The Citrus Peeler


This thing is awesome. Back when I used to have regular Pampered Chef parties, I swear everyone in my office bought and used this thing. No more fighting to open the orange you bring to lunch and getting your hands messy. It quickly slices through the peel of any citrus fruits and separates the peel from the rind. Sells for only $.75!

My lifesaver!


See this little itty bitty thing? It is my lifesaver. It has stopped many possible tempertantrums thrown by me while trying to open DVDs and CDs. It has a built in magnet, so it is always on my fridge when I need it. It is also makes cutting out coupons much easier, and has many other practical uses. It sells for $3.75, but if mine ever broke, or got lost, I would pay $37.50 for it. (Kidding Pampered Chef Corporate!) ;)

If you own one, what do you use yours for? Leave me a comment.

Melissa

The 411: Herbs

Basil
- fragrant and flavorful. It’s great in salads, pesto, pizza, pasta, meat and poultry.
Bay Leaves
- use fresh or dried. Great in soups, sauces, vegetables and stews. Remove the leaves before serving.
Chives
- a rugged herb that gives a slight onion or garlic flavor to salads, soups, and many vegetable dishes.
Cilantro
- it’s peppery scent is unmistakable in Southwestern, Mexican, and Asian dishes. The leaves are cilantro, the seeds are coriander. These are not interchangeable in a recipe.
Dill
- fantastic as a salt substitute! Finely chop and add to eggs, shrimp, soups, potato salads, and sauces.
Lavender
- used in desserts, marinade, and sauces.
Mint
- very popular in lamb, and poultry dishes. Also common in salads, sauces, and beverages.
Oregano
- the aromatic leaves and strong flavor are present in countless Italian dishes. Adds great flavor to meats, marinades, vegetables, beans and tomatoes too.
Rosemary
- Adds a pine flavor and scent to meats, soups, stews and breads. Leaves need to be stripped from stems. Use sparingly.
Sage
- Often tucked under the skin of poultry before roasting.
Tarragon
- adds a sweet peppery flavor to vegetables, soups, seafood and poultry.
Thyme
- great in seafood, chicken and pork marinades. Also common in stews, vegetable and rice dishes.

Celebrate Plate


I am totally buying this for my daughter.

How fun would it be to have a special plate to bring out on special occasions? Birthdays, Kindergarten Graduation, All 'A' report cards, Game winning catch in T-ball- you get the idea. I am sure there will be several milestones and celebrations in the years to come in my daughter's life. It comes with a booklet that you write down the events that took place in which you used the plate.

I can't wait for these times and to give her something she will remember for years to come.... her own Celebrate Plate!

Family Meals, an important part of childhood.

Every evening when I was a child, my family ate a home cooked meal around the table in our kitchen. I knew no different. I can't exactly remember what was said, what we did at that table, but I do know that when I think back just in general to my childhood, I picture my family at that table. I sat across from my mom, in the corner cause I was the littlest. My sister was on my right and across from her, my Dad. Mom and I had small green and yellow tupperware cups filled with milk, Dad and my sister had the large green and yellow tupperware cups filled with milk.

Now a-days this type of scene is hard to find in the average American household. And it is understandable why. You have 2 working parents, kids with all sorts of activities. I understand why it is hard, but I also want to strive to sit with my children at the table as much as possible. And I want you to try to sit with your children a minimum of 3 times a week- take babysteps, once you get accustomed to that, you can add extra days until you are eating in, more than out. To help you do so, I plan to post easy to make recipes, and tips on how you can get your family to the table as fast and easy as possible so you can spend quality time with your kids, and avoid the take-out trap! (you can also save lots of money by cooking at home- another article to come later on that!)

I found an article on sparkpeople.com with some interesting reasons why it is important to sit down at the table with your family to a home cooked meal. I want to share it with you.

The Benefits of Eating Together

The Family Who Eats Together Stays Together

-- By Becky Hand, Licensed & Registered Dietician
"Come and get it!" It may be dinnertime, but when was the last time your family sat down and enjoyed dinner together? With music lessons, ball practice, play rehearsal, and work schedules, it can be tough. Rounding up the troop for an evening meal can be almost impossible! However, research is beginning to show that eating as a family has great benefits for your children and teenagers. Here are 8 more reasons why you should try to sit down together 5-6 times a week, whether for breakfast, lunch or dinner.

Reason #1: Communication and Well-Being
Conversations during the meal provide opportunities for the family to bond, plan, connect, and learn from one another. It’s a chance to share information and news of the day, as well as give extra attention to your children and teens. Family meals foster warmth, security and love, as well as feelings of belonging. It can be a unifying experience for all.

Reason #2: Model Manners (and more)
Family mealtime is the perfect opportunity to display appropriate table manners, meal etiquette, and social skills. Keep the mood light, relaxed, and loving. Try not to instruct or criticize—lead by example.

Reason # 3: Expand Their World…One Food at a Time
Encourage your children to try new foods, without forcing, coercing, or bribing. Introduce a new food along with some of the stand-by favorites. Remember that it can take 8-10 exposures to a new food before it is accepted, so be patient. Trying a new food is like starting a new hobby. It expands your child’s knowledge, experience, and skill.
  • Include foods from other cultures and countries.
  • Select a new vegetable from a local farmer’s market.
  • Have your child select a new recipe from a cookbook, web site, newspaper, magazine or check out the recipes on SparkPeople.
Reason #4: Nourish
Meals prepared and eaten at home are usually more nutritious and healthy. They contain more fruits, vegetables, and dairy products along with additional nutrients such as fiber, calcium, vitamins A and C, and folate. Home cooked meals are usually not fried or highly salted, plus soda and sweetened beverage consumption is usually lower at the dinner table.

Reason #5: Become Self-Sufficient
Children today are missing out on the importance of knowing how to plan and prepare meals. Basic cooking, baking, and food preparation are necessities for being self-sufficient. Involve your family in menu planning, grocery shopping, and food preparation. Preschoolers can tear lettuce, cut bananas, and set the table. Older children can pour milk, peel vegetables, and mix batter. Teenagers can dice, chop, bake, and grill. Working as a team puts the meal on the table faster, as well as makes everyone more responsible and accepting of the outcome. Improved eating habits come with "ownership" of a meal.

Reason #6: Prevent Destructive Behaviors
Research shows that frequent family dinners (five or more a week), are associated with lower rates of smoking, drinking, and illegal drug use in pre-teens and teenagers when compared to families that eat together two or fewer times per week. Even as older children’s schedules get more complicated, it is important to make an effort to eat meals together. Scheduling is a must.

Reason #7: Improve Grades
Children do better in school when they eat more meals with their parents and family. Teenagers who eat dinner four or more times per week with their families have higher academic performance compared with teenagers who eat with their families two or fewer times per week.

Reason # 8: Save Money
Meals purchased away from home cost two to four times more than meals prepared at home. At present time the restaurant industry’s share of the total food dollar is more than 46%. Due to scheduling, commitments, and activities, families eat out several times each week.

It is time to bring the "family" back to the dinner table. Sharing dinner together gives everyone a sense of identity. It can help ease day-to-day conflicts, as well as establish traditions and memories that can last a lifetime.