Midwest, born & raised. Denver Broncos Fan. Wine enthusiast. International traveler. Dog lover. Jewelry crafter. Crème brûlée snob.
Cake Decorating
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Cake decorating, one of the hardest skills I have ever learned! They have to be flawless. There are ways to hide flaws ... but the artist can always see them.
Fondant covering is a huge pain! Gum paste flowers turned out beautiful. I am very proud of my very first 3-tier wedding cake!
2 Tbsp. oil 2 cloves garlic, minced 2 small boneless chicken breast, cubed 1 red pepper, cubed 1 green pepper, cubed 1 cup Kraft Original Barbecue Sauce 1 package penne pasta Kraft 100% Parmesan Grated Cheese - bring to table Preparation Heat olive oil in skillet. When oil is hot add all ingredients except barbecue sauce and pasta. In a sauce pan, bring water to a boil, and then add pasta. Do not over cook pasta. When chicken is cooked, add Kraft Barbecue Sauce to skillet and mix well. Cook a few more minutes so sauce cooks into ingredients. Drain pasta and add to skillet. Mix well so pasta is covered with ingredients and sauce. Put in serving bowl and bring to table with Kraft Parmesan Grated Cheese. 4 servings Source: http://www.kraftfoods.com/
In 2018, my family moved from Wisconsin to Colorado. It was the most challenging move I have ever made. I had a plan for when we got into town. Surrounded by boxes, I knew we needed a recipe that we could put together with very few things unpacked. Chili, to the rescue! It's a Wisconsin tradition when it gets cold out to heat up the house with the sent of chili. 1 lb. Ground chuck 1 lb. Ground sirloin 2 cans Black beans, drained 1 can Corn kernels 1 can Fire roasted corn 1 can Stewed tomatoes Ground black pepper, to taste 1 Tbsp. Minced garlic 3 Tbsp. Chili pepper 1 tsp Cumin seed 1 tsp Paprika 1 tsp Chipotle 12 oz. Dried lentils, rinsed 6 cups Vegetable broth Brown the ground meat with garlic in a saute pan. Transfer to a crock pot. Cook on high for 30 minutes. Add garlic, spices and the canned vegetables and 3 cups of vegetable broth. Turn to low. Let simmer for 8 hours. When there is 2 hours left of the cooking time, turn back to high. Ad...
Grossest week EVER!!! But I learned a lot. I was sick to my stomach that entire week but it was not because of the fish. I think it was just nerves. But I sucked it up because I’ve learned in the kitchen, you show up for your group! Prior to this week, the closest I’ve gotten to fish was eating a fish fry or catching a blue gill in Pewaukee Lake. After this week, I have gained a level of confidence with fileting fish. Do I want to go at a $100 salmon when real revenue is on the line? Probably not! But I will get there. Although I would probably be careful enough to do it. This week was pivotal for my group. The three of us are relatively low drama. I don’t know how Chef Jack picks the groups but we are the only group who has remained untouched with people dropping the class and reorganization. I am so grateful that we have stayed intact. All three of us are very different but we have hit our stride and we get shit done! This week we hit a boiling point! I was incredibly ang...
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