It has been some time since I have posted on this blog. I am onto new adventures. I am now an Independent Pampered Chef consultant! I have only been doing it for a couple of months, but I am enjoying every minute of it!
With that being said, I am available to host a cooking show in the state of Utah. I can also help you sponsor a catalog show and\or Facebook show regardless of location so if you are interested in any of these, options, please do not hesitate to contact me!
You can find out more information about shows and the Pampered Chef brand on my website which is http://www.pamperedchef.biz/weshiwan.
I also have a FB page as well! The link to that is https://www.facebook.com/WeshiwanPamperedChef. You will want to go and like this page as I will post recipes, information about monthly host and guest specials, and other exciting things! In connection with this blog, my Pampered Chef site, and my FB page, there will always be exciting information about the products!
With all of this being said, it is time for my first giveaway! Entering will be simple. Here are the rules:
1. Like my FB page
2. Comment on this blog post.
3. When commenting, answer the following question: Do you have a favorite Pampered Chef product and if so, what is it?
That's all you need to do! The contest will end on 2/22 at 5:30PM MST! I will then pick a winner and notify you via both this blog and FB! Good luck!
Friday, February 15, 2013
Thursday, August 30, 2012
Taco Fiesta!
Last night I made a Taco Casserole for dinner. It wasn't bad and it came together pretty easily too. I found this recipe in my neighborhood cookbook yet again. I never realized how talented the neighbors were when it came to cooking. The recipe called for cream of chicken soup and ground beef. In an attempt to stay dairy free I made my own dairy free cream base and added almond milk. I should have tasted the base as I was making it because it was little too sweet as a result of the milk. It needed just a little bit more salt. Professional chefs always say you should taste your sauces during the preparation phase. I don't usually taste my cooking as I am making it. I believe I have learned my lesson with this one.
However, the cream sauce was mixed with ground turkey which I used in place of the beef because I like ground turkey more than beef. I also mixed in a can of vegetarian re-fried beans and a jar of salsa. By mixing the meat, beans, and salsa in with the cream sauce it gave it the extra saltiness it needed.
The recipe also had corn tortillas spread throughout the casserole. I don't usually like corn tortillas unless they are crisp, but they crisp up in this recipe.
After the casserole was done baking I served it with shredded lettuce, more salsa, and some chipotle Tabasco sauce. My husband liked the salsa and I liked the Tabasco sauce on top.
There was also cheese in this recipe, but again I am attempting to avoid dairy as much as possible so I used a non-dairy cheese. I have an acquaintance from high school who is vegan and she wrote a blog about this non-dairy cheese that is made from rice, so a few months ago I decided to give it a whirl. It isn't half bad and for someone who really likes cheese, I really like this non-dairy "cheese."
Don't ask me what the name of the brand is because I honestly cannot remember.
Below is the recipe to the best of my memory. I left the cookbook at home, so I am going off of memory.
Taco Casserole
1 lb. ground beef or turkey, browned
1 can of refried beans
1 jar of salsa
About 6 corn tortillas torn into pieces
1 can of cream of chicken soup
splash of milk
shredded cheese of choice
Preheat the oven to 350 degrees. Mix the browned beef or turkey with the beans and salsa, set aside. Mix together the cream of chicken soup and milk, set aside. In a casserole, add a layer of the meat mixture, then layer some of the tortillas on top, then add some of the soup mixture. Repeat the layers until used. Sprinkle as little or as much cheese on top and bake in the oven for 20-25 minutes until bubbly.
Serve with favorite taco toppings and sides.
However, the cream sauce was mixed with ground turkey which I used in place of the beef because I like ground turkey more than beef. I also mixed in a can of vegetarian re-fried beans and a jar of salsa. By mixing the meat, beans, and salsa in with the cream sauce it gave it the extra saltiness it needed.
The recipe also had corn tortillas spread throughout the casserole. I don't usually like corn tortillas unless they are crisp, but they crisp up in this recipe.
After the casserole was done baking I served it with shredded lettuce, more salsa, and some chipotle Tabasco sauce. My husband liked the salsa and I liked the Tabasco sauce on top.
There was also cheese in this recipe, but again I am attempting to avoid dairy as much as possible so I used a non-dairy cheese. I have an acquaintance from high school who is vegan and she wrote a blog about this non-dairy cheese that is made from rice, so a few months ago I decided to give it a whirl. It isn't half bad and for someone who really likes cheese, I really like this non-dairy "cheese."
Don't ask me what the name of the brand is because I honestly cannot remember.
Below is the recipe to the best of my memory. I left the cookbook at home, so I am going off of memory.
Taco Casserole
1 lb. ground beef or turkey, browned
1 can of refried beans
1 jar of salsa
About 6 corn tortillas torn into pieces
1 can of cream of chicken soup
splash of milk
shredded cheese of choice
Preheat the oven to 350 degrees. Mix the browned beef or turkey with the beans and salsa, set aside. Mix together the cream of chicken soup and milk, set aside. In a casserole, add a layer of the meat mixture, then layer some of the tortillas on top, then add some of the soup mixture. Repeat the layers until used. Sprinkle as little or as much cheese on top and bake in the oven for 20-25 minutes until bubbly.
Serve with favorite taco toppings and sides.
Wednesday, August 29, 2012
I Love Waffles!
I love waffles! They are probably my favorite breakfast item. But since I have been trying to avoid gluten and dairy, waffles have been difficult for me to have until recently. I also didn't have a waffle iron either, which complicated things, but my parents' gave my husband and I one for a wedding gift. I have a cook book that has recipes from my parents' neighbors. There is a recipe in there for basic waffles. I took the recipe and swapped out the flour for gluten free flour, the sugar for coconut sugar, and the milk for almond milk. I left everything else the same. Yummy waffles this recipe made! These waffles are delicious with just about anything. I have tried them with maple syrup, fruit syrup, fresh fruit, homemade jams, almond butter, and nutella! And if you like savory waffles I am sure these would be delicious in a "chicken and waffle" recipe. I have enjoyed all of these various toppings! I think sprinkling some nuts on top would be good to! Below is the recipe. If you are good and swapping in egg replacements, you could easily make these vegan as well.
I like recipes that are easy to swap out the less healthy item for a more healthy alternative. I am not a fan of these healthy recipes that tell you to add in xantham gum, this and that of one item or another. I believe that health conscious recipes taste better when we can keep them as close to the original as possible by swapping out a few ingredients - not all of them. Tonight I will be trying my hand at a taco casserole that will have ground turkey in it instead of beef. I am looking forward to it!
Gluten Free, Dairy Free Waffles
2 1/4 cups gluten free flour of choice
4 tsp. baking powder
3/4 tsp. salt
1 1/2 Tbsp coconut sugar or regular sugar
2 large eggs (if you know how to substitute chia seed or other ingredient for eggs, you could easily swap that in for vegan waffles).
2 1/4 cups dairy free milk of choice
3/4 cup oil of choice
Mix all ingredients together until smooth. Put in pre-heated waffle iron and cook to waffle iron specifications. Eat. Enjoy.
I like recipes that are easy to swap out the less healthy item for a more healthy alternative. I am not a fan of these healthy recipes that tell you to add in xantham gum, this and that of one item or another. I believe that health conscious recipes taste better when we can keep them as close to the original as possible by swapping out a few ingredients - not all of them. Tonight I will be trying my hand at a taco casserole that will have ground turkey in it instead of beef. I am looking forward to it!
Gluten Free, Dairy Free Waffles
2 1/4 cups gluten free flour of choice
4 tsp. baking powder
3/4 tsp. salt
1 1/2 Tbsp coconut sugar or regular sugar
2 large eggs (if you know how to substitute chia seed or other ingredient for eggs, you could easily swap that in for vegan waffles).
2 1/4 cups dairy free milk of choice
3/4 cup oil of choice
Mix all ingredients together until smooth. Put in pre-heated waffle iron and cook to waffle iron specifications. Eat. Enjoy.
Friday, August 24, 2012
Dairy Free, Gluten Free Chicken Pot Pie!
I must admit I do not keep this blog updated as much as I should. I got married last month and prior to the wedding I was a crazy woman trying to make sure everything was done.
Well, I am still trying to avoid dairy and gluten as much as possible as those appear to be the root cause of my health issues, but there are some foods that I just love and really don't want to give up, like Chicken Pot Pie! I love chicken pot pie! So I was determined to make one that was both gluten and dairy free.
I put together three different recipes to make this happen. I found a recipe online for a dairy free "cream of chicken" soup which I used for the base in my filling. I then used another recipe for biscuit mix that was gluten free from another recipe and lastly I used a chicken pot pie recipe on Rachael Ray's website to bring everything together. I will try to get the recipe together that I ended up "creating" and post it here. Needless to say this recipe came together quite quickly and was very delicious!
My husband loved it as did I! The only thing I would do differently next time is add a little more biscuit mix for the topping.
Happy eating!
Well, I am still trying to avoid dairy and gluten as much as possible as those appear to be the root cause of my health issues, but there are some foods that I just love and really don't want to give up, like Chicken Pot Pie! I love chicken pot pie! So I was determined to make one that was both gluten and dairy free.
I put together three different recipes to make this happen. I found a recipe online for a dairy free "cream of chicken" soup which I used for the base in my filling. I then used another recipe for biscuit mix that was gluten free from another recipe and lastly I used a chicken pot pie recipe on Rachael Ray's website to bring everything together. I will try to get the recipe together that I ended up "creating" and post it here. Needless to say this recipe came together quite quickly and was very delicious!
My husband loved it as did I! The only thing I would do differently next time is add a little more biscuit mix for the topping.
Happy eating!
Thursday, April 26, 2012
Baby Bok Choy
So I went grocery shopping a few days ago and while I was at the store, I saw some baby bok choy. I have always wanted to try my hand at cooking and preparing bok choy, so I thought this the perfect opportunity. The only problem was that I wasn't sure what to make with it. . .
Enter Google - I looked up some recipes and found one on rachaelraymag.com for a roasted bok choy gratin or something like that. I was going to make it last night for dinner but then I remembered I had an audition, so it did not get made. So I will be embarking on this culinary adventure tonight.
I have had made a few different things the past couple of weeks or so, but with my up and coming wedding I haven't really focused on anything else, but I really will try to blog about how this recipe turns out!
Well, tis all for now!
Enter Google - I looked up some recipes and found one on rachaelraymag.com for a roasted bok choy gratin or something like that. I was going to make it last night for dinner but then I remembered I had an audition, so it did not get made. So I will be embarking on this culinary adventure tonight.
I have had made a few different things the past couple of weeks or so, but with my up and coming wedding I haven't really focused on anything else, but I really will try to blog about how this recipe turns out!
Well, tis all for now!
Tuesday, March 6, 2012
Crockpot Honey Chicken
Last night I tried a new recipe and I feel it turned out well. I made Honey Glazed Chicken in the crockpot. This recipe is definitely Asian inspired so if you are a fan of the sweet sauce based chickens you can get at Chinese restaurants, then this is the recipe for you.
As slow cooker recipes go, this one is a very fast recipe. I was to able to get this entire recipe done in less than two hours. This recipe has soy sauce and I cannot have soy, so I had to find a suitable replacement for soy sauce. I looked up substitutions on the internet and I found all of these recipes for homemade non-soy "soy sauce." After looking at the different recipes, I realized that basically these recipes were the same ingredients that are found in Worcestershire Sauce. So I got some Worcestershire Sauce and then added some water to it to thin it out and used that in the recipe.
After the chicken was done, I cooked some brown rice (I recommend Uncle Ben's 90 Second Rices) and served the chicken on top of it. To make the recipe my own I added a little sesame oil and cashews. This is another keeper!
I didn't take a picture of my recipe as both the fiance and I ate it up! This recipe makes two servings which is what I also liked about it - no leftovers. Sometimes I like leftovers, but sometimes I don't.
Happy eating!
As slow cooker recipes go, this one is a very fast recipe. I was to able to get this entire recipe done in less than two hours. This recipe has soy sauce and I cannot have soy, so I had to find a suitable replacement for soy sauce. I looked up substitutions on the internet and I found all of these recipes for homemade non-soy "soy sauce." After looking at the different recipes, I realized that basically these recipes were the same ingredients that are found in Worcestershire Sauce. So I got some Worcestershire Sauce and then added some water to it to thin it out and used that in the recipe.
After the chicken was done, I cooked some brown rice (I recommend Uncle Ben's 90 Second Rices) and served the chicken on top of it. To make the recipe my own I added a little sesame oil and cashews. This is another keeper!
I didn't take a picture of my recipe as both the fiance and I ate it up! This recipe makes two servings which is what I also liked about it - no leftovers. Sometimes I like leftovers, but sometimes I don't.
Happy eating!
Wednesday, February 29, 2012
Butternut Squash And Chick Pea Stew
Wow, have I been busy or what? Sometimes life just runs away with you and when it does, it is crazy! But my absence has been a result of a good thing!
At the end of January I found myself in Jackson Hole, Wyoming for a Rockapella concert! Rockapella is my favorite group of all time and I was excited to go! My best friend and my boyfriend went with me as well. My boyfriend proposed to me at the Rockapella concert so since the end of January I have been planning a wedding that will take place this summer.
Anywho, last night for dinner I was craving a soup like dish because it snowed yesterday and soup is one of my favorite things to eat on a cold day. I found a recipe online for a Butternut Squash and Chickpea Stew. I reviewed the recipe and realized I had everything on hand. I didn't have any harissa but I did have a different kind of hot sauce (Chipotle Tabasco), so I used it instead, but everything else was a go.
The recipe suggested serving the stew with rice or couscous. This recipe definitely has Indian influences, so it was easy to see why it suggested rice and couscous. Well, I didn't have any rice and because I can't have gluten, couscous was out. I then remembered I had some quinoa in the pantry. So, I cooked some of that up instead. It turned out very well and quinoa has all nine essential amino acids which makes up protein so it was much healthier too.
The recipe also called for a fresh butternut squash. Whole squash is very affordable, but butternut squashes can be very time consuming in terms of peeling, cleaning, and slicing. I was very lazy last night and a few weeks ago I had purchased some frozen butternut squash at the grocery store, so I just used that. The flavor was the same only I didn't have to clean a squash.
My fiance has decided that this recipe is definitely a keeper! Full of flavor this dish was and neither one of us missed the meat! And it was very friendly on my diet as well! Happy eating people!
Butternut Squash and Chickpea Stew With Quinoa:
At the end of January I found myself in Jackson Hole, Wyoming for a Rockapella concert! Rockapella is my favorite group of all time and I was excited to go! My best friend and my boyfriend went with me as well. My boyfriend proposed to me at the Rockapella concert so since the end of January I have been planning a wedding that will take place this summer.
Anywho, last night for dinner I was craving a soup like dish because it snowed yesterday and soup is one of my favorite things to eat on a cold day. I found a recipe online for a Butternut Squash and Chickpea Stew. I reviewed the recipe and realized I had everything on hand. I didn't have any harissa but I did have a different kind of hot sauce (Chipotle Tabasco), so I used it instead, but everything else was a go.
The recipe suggested serving the stew with rice or couscous. This recipe definitely has Indian influences, so it was easy to see why it suggested rice and couscous. Well, I didn't have any rice and because I can't have gluten, couscous was out. I then remembered I had some quinoa in the pantry. So, I cooked some of that up instead. It turned out very well and quinoa has all nine essential amino acids which makes up protein so it was much healthier too.
The recipe also called for a fresh butternut squash. Whole squash is very affordable, but butternut squashes can be very time consuming in terms of peeling, cleaning, and slicing. I was very lazy last night and a few weeks ago I had purchased some frozen butternut squash at the grocery store, so I just used that. The flavor was the same only I didn't have to clean a squash.
My fiance has decided that this recipe is definitely a keeper! Full of flavor this dish was and neither one of us missed the meat! And it was very friendly on my diet as well! Happy eating people!
Butternut Squash and Chickpea Stew With Quinoa:
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