Nancy and I hosted a Pampered Chef party tonight.
My goodness! What fun!
We had attended a friend's Pampered Chef party about six weeks ago and it turned out to be great fun. Goodness, spending nearly two hours talking about food and food instruments and food techniques?
Yes, turned out it was a good time.
...but how did it turn out that it was a ladies-only event? Not a single fella attended. Hum...
Our specialist, Lori, prepared a pizza using chicken,
a pizza crust that you can purchase in one of those biscuit containers, shredded cheese, tomatoes, salsa verde, onion, a jalapeno pepper and a little bit of olive oil.
I think those were all the ingredients.
Simple, really. I couldn't believe it.
I mean, I have made a couple of homemade pizzas -- made the crust and all, and simply wasn't satisfied, even after more than one hour in the kitchen.
All told, Lori spent about a half hour actively preparing the pizza and it was in the oven for roughly 20 minutes. Despite that, it was quite flavorful.
Good to know, eh?
Perhaps I will try this technique in the future. But, really, I still would love to learn how to make an amazing crust at home.
With due practice, I am sure.
And while not required, I made a potato salad with chives, mustard, dill and capers, a lettuce salad with an assortment of treats (peppadew, mushrooms, tomatoes, etc.) and a broccoli-based salad. All vegan; all vegetarian. I also baked for an hour, then grilled a rack of pork and a rack of beef ribs.
It was great! We had virtually no leftovers to be seen.
So, yes -- what a wonderful evening! And so great to see some of the ladies I hadn't seen in some time, partially because we have been so busy with school, service and work.
Who's That Girl
- Create. Snap. Eat.
- WHO'S THAT GIRL: A higher education obsessed foodie who is documenting her life in the kitchen. I love to cook delicious, gourmet-style foods for those I love and always welcome a challenge in the kitchen. With that challenge comes an impromptu nature. I tend to avoid following recipes to the exact, so you are not likely to find very many posted here. Being that I am a Libra and am learning to be free in the kitchen, the story always goes, "A pinch of this and a smattering of that!" Thank you for visiting -- and happy reading!
High Traffic Posts
Yeah! It's time to make some Louisiana style catfish and shrimp! Just let me get my handy dandy Louisiana Fish Fry and let's ge...
I was quite impressed with my recent Trader Joe's purchase of two thick cuts of sashimi grade ahi tuna. The look alone is so perfec...
There is this amazingly rich dish that is quite popular here -- Mariscos Chihuahua 's camarones culichi. In the many, many years I hav...
Oooh, a culinary mashup! Haddock and bean sprouts seem to have nothing in common. That was my thought. But do keep reading. What woul...
I have been enjoying Milton's Healthy Multi-Grain Bread for many months now. I have decided that not only is it my favorite multi-grain...
The moment of discovery is a beautiful thing. You've likely been toiling away for an outrageous amount of time: Researching, experime...
Oh, goat cheese, how I love your smooth, pungent flavor. This was my first time purchasing the Private Selection Crumbled Goat Cheese -...
I have been introduced to a wonderful paste -- achiote. The paste itself is common in Oaxacan dishes. It is fiery red. Almost carnival-like....
OK so, yeah, smothered pork chops is more southern than southern California, but that didn't stop my family from enjoy this dish from ...
I have many fond childhood memories of Christmas and Easter time when my mother would purchase a HoneyBaked Ham for the family dinner. Wh...