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Beth

Centerville, Ohio

Mother, Friend, Wife, Dog Trainer, Survivor and Rider of the Pendulum

Interests: i love simple things and simple rules. as i grow and move forward i have realized the importance of simplicity. i strive to create balance in everything i do. i strive to create beauty in my surroundings. i try to learn something everyday.

Recent Activity

When I went to bed last night what did I see? It didn't look like this! This was all that was left of a whole carrot cake. You know I don't post a lot of baked goods. We don't eat a lot of baked goods. I do have a few... Continue reading

Posted Apr 18, 2011 at Chef Greg's Kitchen

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Some changes are coming

Big changes. Well, it goes like this. I, Beth have done every bit of the blog since it's inception. Greg was excited about it but.......... It has turned out to be my blog, so I am taking full ownership. Soon it will be found under Beth's Heart or bethsheart.com Since... Continue reading

Posted Apr 18, 2011 at Chef Greg's Kitchen

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Yummy, yummy. I have a recipe called rustica that has almost the same ingredients. This version is just easier to make because we are not struggling with a spring-form pan and spreading the dough with buttered fingertips. Yeah I said that. This recipe is a simple pizza dough, flattened by... Continue reading

Posted Mar 25, 2011 at Chef Greg's Kitchen

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It's time for brightly colored food

Spring is here. I am adamant about that. My food choices reflect how I feel. This beautiful salad filled me with energy. The sight of all the contrasting colors was stimulating as was the flavor of all those healthy veges. The 2nd course I prepared did not fare as well... Continue reading

Posted Mar 22, 2011 at Chef Greg's Kitchen

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Grandma Shell's cheeseburger casserole

Hamburger Helper has got nothing on me. OK, this isn't my healthiest recipe, but it is better than a trip through a drive-thru or to the local sports joint. It is quick and really good especially if you like, wait for it......... Velveeta. I grew up on Velveeta, my mom... Continue reading

Posted Mar 5, 2011 at Chef Greg's Kitchen

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Spanish romesco sauce

De-li-ci-ous! Think of pesto or even hummos, not flavor, but purpose. This sauce/dip is versatile and good on just about anything. I think I prefer it as a dip with crusty bread because it is so rich. I am going to try it on shrimp because it just sounds good... Continue reading

Posted Mar 1, 2011 at Chef Greg's Kitchen

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Black bean and corn salsa

There are not too many foods that I say are to die for, but this is one. I was actually driving home from a mural job today and I was thinking about this salad, "Oh, we haven't had black bean and corn salsa in soooo long and it is sooooo... Continue reading

Posted Feb 23, 2011 at Chef Greg's Kitchen

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Winter vegetable slaw

The sun was shining, it was 50 degrees out even though it is February and this just seemed like an appropriate dish for such a beautiful day. Bright flavors and colors saturate this salad, and it is healthy to boot. I love brussel sprouts, not everyone does. There are an... Continue reading

Posted Feb 14, 2011 at Chef Greg's Kitchen

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How do you keep your grocery bills in check?

We get this question a lot, asked in different ways. The first thing I will say is that we do use coupons and we shop grocery sales but our efforts are not limited to just these tactics.We do not travel from store to store for the best deals. My mother... Continue reading

Posted Feb 9, 2011 at Chef Greg's Kitchen

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Culinary herbs - the best way to buy

Anyone that cooks uses spices and herbs. There is a little known secret. You can buy fresher herbs and spices at a better price than you are getting from conventional grocery stores by buying at local health food stores and specialty stores. The difference is amazing when you compare color... Continue reading

Posted Feb 9, 2011 at Chef Greg's Kitchen

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Chicken and noodles

The temperature dropped today. I think the high was 18. Seemed like the perfect day to make one of our winter favorites, chicken and noodles. Everyone likes it and it is in Kaden's top three. I know I am always preaching about white flour but for this dish I have... Continue reading

Posted Feb 9, 2011 at Chef Greg's Kitchen

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Pork chili verde

I love chili but sometimes I want something a little different. Here you go. Green chili with hunks of pork. Not at all like the chili I know but heck you have to call it something. The tomatillos, anaheim peppers and cumin give it a south of the border flair... Continue reading

Posted Feb 4, 2011 at Chef Greg's Kitchen

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I got the information direct from say media. I even "replied" to her email and confirmed this was true. I applied for advertising through six apart and was given this info from a say media "specialist". How can I get my views up to that amount. Would love to. Probably wouldn't need them then.

Commented Feb 4, 2011 on The GM's Corner at Everything Typepad

1 reply

Oops, we were busy!

Sorry for the gap in recipes. We were remodeling our bathroom. It had to be gutted and as anyone who remodels knows...... it didn't go as planned. We are back to cooking for you and have some great new recipes. Continue reading

Posted Feb 2, 2011 at Chef Greg's Kitchen

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Chicken florentine soup

Hearty, rich, delicious and a little different from the usual chicken soup. Ingredients: 4-5 lb whole chicken 10 cps water 1 lb mild Italian sausage 4 carrots-peeled and chopped 120z fresh spinach 1 medium onion-chopped 6 cloves garlic-chopped 12oz ditalini 2 tsp oregano kosher salt and pepper to taste Combine... Continue reading

Posted Feb 2, 2011 at Chef Greg's Kitchen

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Philadelphia Cream Cheese stole our idea

So I saw a commercial recently and they are adding cream cheese to mozzarella to add "a creamy, rich texture". They are also offering a variety of cream cheese to use in sauces. Hey, that's our idea. Seriously! We have been using cream cheese in our sauces for quite a... Continue reading

Posted Feb 2, 2011 at Chef Greg's Kitchen

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I love typepad. I recently tried wordpress thru a host engine. I worked for a week to try to understand the set up. It is not for me. I will stick with you guys. I do have one complaint. No advertising with Say Media until you have an audience of 25,000 unique visitors. OMG. That is huge and feels quite unrealistic. In todays economy it would be nice to make a little money doing what you love. I was banned from adsense last year because I linked to a site that they considered MLM. I thought it was just about the law of attraction. No second chances, just banned for life. Anyway congrats on your job. www.chefgregskitchen.net

Commented Feb 1, 2011 on The GM's Corner at Everything Typepad

1 reply

Keywords importance

Choosing the right keywords are critically important. Keyword research is something you definitely want to spend time on if you want your content to be found. When you first start online marketing you may not be able to afford some of the pay keyword sites. If this is the case... Continue reading

Posted Jan 20, 2011 at Your Profit Leader

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Homemade Liver Treats

I know I have been doing dog treat posts here but our pets are a very important part of our family. It is really important that you check the ingredient list on dog treats as well as the kibble you choose. Most are contaminated with a ton of artificial ingredients,... Continue reading

Posted Jan 18, 2011 at Chef Greg's Kitchen

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Online Marketing Scams

I have spent a lot of time following some online internet marketing "gurus" only to eventually be disappointed by the vast majority, in fact, all but one. They promise you they will reveal specific information within a video. You spend forty minutes watching and they reveal nothing other than another... Continue reading

Posted Jan 18, 2011 at Your Profit Leader

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Basic Chicken Marinade

A simple, very quick marinade to flavor your chicken and keep it moist. Marinade Juice of one lime 1 tsp garlic, dried black pepper, as desired 1 tsp kosher salt You can use a bag or a dish for the process. Just combine all the ingredients, stir or shake and... Continue reading

Posted Jan 15, 2011 at Chef Greg's Kitchen

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I looked up the definition for tikka and came up with no solid answers. It means something different depending on the country of origin. For now, and to give it a name we will stick with tikka. We eat a lot of chicken because as you now we are budget... Continue reading

Posted Jan 15, 2011 at Chef Greg's Kitchen

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Do you sift your flour?

The short answer is no, I do not sift. In fact I do not own a sifter. However the way you measure your flour is important. I use the scoop and level method. That means I scoop the flour out of the container that holds it and pour it into... Continue reading

Posted Jan 14, 2011 at Chef Greg's Kitchen

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New and much improved dog biscuits

Yum Yum! Good enough to eat. I took the original recipe and pumped it up. This is a really good example of what you can do with recipes. Check out the old recipe, Stocking stuffers for your dog and compare how just having a little imagination can create a product... Continue reading

Posted Jan 9, 2011 at Chef Greg's Kitchen

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Mediterranean Salad

Keira and I were waiting for Greg to get home on New Year's Eve. He was bringing the celebration food. We were hungry though and had more than an hour to wait. I had made hummus for New Year's Day and we both love it, so we made a delicious... Continue reading

Posted Jan 5, 2011 at Chef Greg's Kitchen

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