Disclosure: I received the kitchen cooking utensils for free
from PDJW in order to facilitate this review. All opinions are my
own. I may collect a share of sales from the link on this page if you decide to
shop from them.
My mom and I adore anything pink, so
you can only imagine how excited we were when we received these pink kitchen cooking
utensils from PDJW. These pretty pink utensils fit perfectly in with our home
decor's pink aesthetic. Color coordinating our cooking utensils with our pink kitchen
appliances really makes the room feel less bland and boring as well as makes us
feel a bit more like we've stepped into a Barbie doll dream house.
Not only are these pink utensils
pretty to look at, but they are also useful to help our meal preparation move
more quickly and easily. For instance, they have easy to grip handles that make
stirring, whisking, and scraping etc. a breeze. And we really like that they
were easy to clean by simply hand washing in warm soapy water. Also, we
appreciate that they come in a large pink bucket, since it does not take up a lot of counter
space or junk up your drawers. It certainly
cuts down on prep time when you have all your cooking utensils in one container that's visible on the counter. We try to avoid having to dig through drawers to find what utensils are needed.
My mom and I like to cook dinner
together when we have time. We treat this time like a small girls only dinner
party for two. So, we start by planning
our menu, and we take turns cooking. For this little dinner soiree, we decided to make it a pasta and cookie night
which are two of our favorite dishes that pair well together. A savory warm
pasta primavera lemon parmesan sauce is really hearty as well as healthy. We used the meal delivery kit from Hello Fresh,
but we modified the recipe slightly to suit our tastes. First we read the instructions,
then we got out all the pots and pans as well as our new pink cooking utensils
that the recipe calls for. Secondly, we followed the recipe's preparation
instructions, from cutting up vegetables to boiling the pasta before stirring
in all the ingredients in the same pot we used to boil the pasta. While the
pasta was boiling, we put the Pillsbury Lucky Charm cookie dough on a baking
sheet. So, it was ready to pop in the oven 25 minutes prior to draining the
pasta water . This way both our pasta
and cookies were ready to serve at the same time.
Organization is key to making sure
your prep time is kept to a minimum, thus we can have more time to relax and
enjoy our meal. It takes longer to prepare your food when you are searching
around in your cupboards trying to find
a spoon to stir your pot while the food begins to stick together. That's always
stressful. Therefore, we try to avoid those
mishaps by using these pretty pink and practical kitchen ware. We are so happy
that we now have these easy to use, easy to clean, and easily the winner of the
prettiest pink kitchen cooking utensils in our book!
Utensils
https://amzn.to/2Pw69ru
Additionally, I am wearing my own design, The Queenie4ever
Ichigo (Strawberry) Panda. https://www.cafepress.com/queenie4ever/1376003
Hello Fresh
https://www.hellofresh.com/pages/share?c=HS-KM216LWPF&utm_campaign=clipboard&utm_couponvalue=70&utm_invitername=Tatiana&utm_medium=referral&utm_source=raf-share
Pasta primavera lemon parmesan sauce
Ingredients
1 Zucchini
1 Scallion
1 Lemon
6oz Farfalla pasta
1oz Cheese Roux Concentrate
4 tbs Milk
¼ cup Parmesan Cheese
1 tbs Italian Seasoning
4 oz Peas
Salt
1tbs Vegetable oil
2 tbs Butter
Utensils: Large Pot, Zester, Baking Sheet, Strainer, Whisk
1. Adjust rack to top position and preheat oven
to 450 degrees. Bring a large pot of salted water to a boil. Wash and dry all
produce. Trim and halve zucchini lengthwise; slice crosswise into ½-inchthick
half-moons. Trim and thinly slice scallions, separating whites from greens.
Zest and quarter lemon.
2. Zucchini on a
baking sheet with a large drizzle of vegetable oil. • Roast on top rack until
tender and lightly charred, 15-18 minutes.
3. Once water is
boiling, add farfalle to pot. Cook until al dente, 9-11 minutes. • Reserve 1½
cups pasta cooking water (2 cups for 4 servings), then drain. Keep empty pot
handy for next step.
4. Heat a drizzle of
olive oil in empty pot used for pasta over medium heat. Add scallion whites and
1 tsp Italian Seasoning (2 tsp for 4 servings); cook, stirring, for 1 minute.
(Be sure to measure—we sent more Italian Seasoning.) • Whisk in cheese roux and
1 cup reserved pasta cooking water (1½ cups for 4). Cook, whisking, until
slightly thickened, 2-3 minutes.
5. Add drained
farfalle, peas, half the Parmesan (save the rest for serving), half the lemon
zest, 2 TBSP butter (4 TBSP for 4 servings), and a big squeeze of lemon juice
to pot with sauce. Cook, stirring, until butter has melted and farfalle is
coated in a creamy sauce. TIP: If needed, stir in more reserved pasta cooking
water a splash at a time. • Stir in roasted veggies. Taste and season with salt
and more lemon zest or lemon juice if you like.
6. Divide pasta
primavera between plates. Top with scallion greens and remaining Parmesan.
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