Freezer Stocking

Being Italian, I tend to cook in large portions. This is something that has always baffled my husband. I rarely make a meal that couldn’t feed at least 4 and leave ample leftovers.

In the last few years, I have learned to embrace the family size portions and even exaggerate the meal heft a bit more to feed us later. I have discovered freezing. At first I thought this would be barbaric and an insult to “real” cooking, but the truth is that certain dishes freeze exceptionally well. Here are some of my freezables:

  • Homemade Spaghetti Sauce (with meat)
  • Soups (all that I have tried work well)
  • Lasagna
  • Enchiladas
  • Leftover turkey from Thanksgiving (sans bones and skin)
  • Homemade Pesto

These frozen homemade meals, make weeknight dinners a cinch.

Do you freeze?

Kitchen Tip #243

So I don’t know if I am doing something wrong, but every time I crack an egg it leaves this egg snot on my counter that I inevitably have to clean up because I don’t want to get salmonella or some other food borne illness.

Here is the solution I recently thought up:

Lay a napkin or paper towel on the counter (butter wrappers work well too, if you are baking) and crack the egg on it. Then you can place the shells on the paper and wrap it all up to dipose of quickly and easily.

Ta. Da.

Beer Chicken

I got a wild hair yesterday and decided to create a dinner from things I had in the house. I had some frozen chicken breast and some Bass Pale Ale and thought with a few spices it might be good if cooked the two together in the crockpot.

(Note: I bought the Bass one day when the store was out of Dos Equis and was not able to finish a single bottle. It tasted like soy sauce to me…good for chicken right? Right!)

Anyway in the usual fashion (no measurements), I added the following items to the crock pot:

1 Bottle of Bass
Some water
Chopped onion
A few cloves of garlic
Chili Powder
A bit of sugar

Cooked it on low for about 8 hours, then made a roux (flour and butter in a sauce pan) and added the cooking liquid to make a sauce. I then shredded the chicken and added it into the sauce.

I served it laddled on top of crisp potato wedges. It got a thumbs up from the hubby and Manda. Not bad for a whim!

Genius Mom

So yesterday I was making a roast and it just wasn’t getting tender. I couldn’t understand why I had done everything right and was cooking it on low for a few hours, basting often…still the meat was tight and stiff. So I called my mom and asked for advice. She said to add more liquid and cover if for about an hour, and what do you know…presto! It was nice and juicy and tender. I guess Moms really know their stuff. 🙂 Thanks!