Blog Post

Pork, Chicken and Cabbage, Oh My! News From the Test Kitchen January 26-30th

I have goals, many goals, and sometimes I over-schedule myself and take on way too much. The end result is that many things are not accomplished and my brain and nervous system are so maxed out that just the slightest word, sound or action can cause me to slip into an “I’ve had enough” frame of mind where even the easiest decision is painstaking to make. Chaos and stress are not my friends and when they come to visit, it is not good for me or anyone close to me. In the extreme effort to banish chaos and stress from my life, I am embarking on the path to become a more disciplined and accomplished Victoria. A Victoria that is not shadowed each and every day by an overwhelming feeling of stress and “I have to do more.”

The first step in this journey is to plan, and plan well. I have always been a planner but when it comes to planning out my days and juggling Red Wolf Marketing and The Gluten Free Explorer, I have not done so well at it. This week, that all changes. I have a plan, a reasonable and executable plan that will keep me focused and moving in the direction I want to be headed.

Part of my plan is to share with you the meals and recipes I plan to create each week. I have a set schedule that allows me to create three full meals each week that I can share here with you.

Mondays: Experimental Recipe

I will prepare a recipe that I have not tried before or create a new one from scratch. If the recipe is good and passes with high marks from Rich, Dawson and myself, it will make its way onto the website in the next few weeks.

This week: Grilled Pork Chops with Shallot Butter paired with Peas, Potatos and Bacon in a Cream Sauce

Tuesdays: Recipe Creation for Posting on the Website

This recipe will be one I have created enough times to know I can create it again and take pictures along the way. This recipe will be posted here on the website.

This week: A month or so I shared with you the initial test run of this recipe and now, this week, I am going to make it “for reals” and post the recipe on the website: Southwest Chicken Fiesta Salad

Thursdays: Magazine or Online Recipe

A couple weeks ago I said I was going to make 3 recipes per week that I found in Bon Appetit and other magazines so I could expand my cooking knowledge and skills. Well, three may have been WAY TOO ambitious so now I will do one per week.

This week: I will be making Apple-Cider Braised Cabbage from the new issue of Food & Wine magazine.

What About the Other Days in the Week? There are 4 MORE!

On Wednesdays and Fridays Rich and I bake TGFE pizza crusts, french baguettes and sandwich bread in a commercial kitchen and on Saturdays and Sundays, I enjoy relaxation, fun and family time.

I look forward to sharing this week’s recipes with you!

Cook. Enjoy. Share.

victoria-sig

 

Please follow and like us:

Leave a Reply

Your email address will not be published. Required fields are marked *

Related Posts

colorado gluten free pizza
Grassroots Support is Needed to Help Colorado Food Companies Thrive

Colorado is home to many small, local food companies with the singular goal of

gluten-free family pizza night
My family said my gluten-free pizza sucked, so I did something about it!

I would guess that nearly every family has had a regular pizza night at

Gluten Free Pork Ragu
Bon Appetit’s Pork Ragu Over Creamy Polenta

I have set out to expand my culinary experience and knowledge this year and

bon-appetit-roasted-charred-broccoli-peanuts
Bon Appetit’s Roasted & Charred Broccoli with Peanuts

Last week I challenged myself to make 3 recipes every week from magazines or

cooking-magazines
Bored with Your Meals? Take the Gluten Free Explorer Cooking Challenge!

A month or so ago I subscribed to Bon Appétit and Food & Wine

gluten free new year
Grateful and Gluten Free for the New Year 2015

It’s crazy that 2015 is here already, as I am not ready to forget

gluten free restaurant denver, gluten free denver
Enjoy Gluten Free Burgers AND Fries at Denver’s 5280 Burger Bar

I love hats. Soft, head hugging kinds, a narrow brimmed woven Trilby circled with

gluten-free-spanish-beef-asparagus
News from the Test Kitchen: Gluten Free Spanish Tapas: Esparrogos Olivada and Buey con Caramelo

In my last post, I talked about Rich and I's love for Spanish cuisine

gluten free taos, nm
A Gluten Free Birthday in Taos, New Mexico

On Monday I turned 48 years old! Every year I grow older I seem to be

gluten free chicken salad
News From the Test Kitchen: Southwest Fiesta Chicken Salad

Back before I was gluten free, I used to make a southwest chicken salad that

gluten-free-test-kitchen
News From the Test Kitchen: Gluten Free Fish & Chips

On Saturday, Rich and I found ourselves experimenting with something I have not tasted

gluten free pizza crusts
Going Gluten Free is one of the BEST THINGS that has every happened to me!!

After nearly 2 years dealing with things that popped up in my life, I

Enjoy this article? Please spread the word :)