Ingredients to always have on-hand

In all my years of cooking (sounds professional, huh?!), I have found that there are several ingredients that a good "Family Chef" should have.  The list is as follows, if you have any suggestions for additions, please comment!  Every good cook continues to learn!

You do not have to buy the best of the best of these, get what's on sale!  Marketing strategies usually make you feel that their product is best, but really...nah, just get what you can afford!

WHAT TO ALWAYS HAVE:
Black pepper
Ground Sage
Cumin Seeds
Garlic Powder
Salt
Sea Salt
Ground Nutmeg
Bay leaves
Ground Basil
Self-Rising Flour
All Purpose Flour
Sugar
Milk
Eggs
Butter
Oil

WHAT IS NICE TO ALWAYS HAVE:
Minced Garlic (in a jar in the produce section)
Basil (in a jar in the produce section)
Oregano (in a jar in the produce section)
Onions
Green Onions
Jalepeneos
Bell Peppers
Rice (I prefer Jasmine Rice, if we can find it on sale)
Pasta:  spaghetti noodles, sea shells, egg noodles and a thin pasta (Angel Hair is what I like)
Tomato paste
Tomato sauce (short, squaty cans.  I keep at least 8 on hand)
Alfredo Sauce (I use Bertolli's...but that is not a promotional ad for them!)
Spaghetti Sauce (we use Ragu, roasted garlic most...again, not promoting)
Cake mix (always have one on hand, easy to bake it up in a pinch
Icing (either keep a can of icing on hand or keep milk, butter and powdered sugar to make your own)

I will add to this list periodically, keep watching for updates!

The Appetizer

As you know from reading the introduction to my blog, I have loved cooking for as long as I can remember.  My Grannie used to say that she was a lousy cook...not so much!  She was the best!

As I prepare meals for myself and my family (4 of us total), the thing that pops into my mind the most is, "How can I make this dish (whatever it may be) the BEST?"  Very rarely are any two dishes the same.  The exact same. 

My goal with this blog is to show you how to make incredible meals with everyday items.  How many times have you looked up a recipe and it has far-out-there ingredients?  Like, who has those things?!

I believe, strongly, in buying what you will use and eat.  Therefore, I eat what I have.  Tends to be cheaper that way, too! 

I will try to post videos and pictures as I cook.  If anyone has any suggestions or wants to know how I would make a particular dish, please comment!  Keeping in mind that no two dishes are really exactly alike!

I hope you enjoy this blog and pass it on to others as well!
Angela