tag:blogger.com,1999:blog-20328828128280709912024-03-06T00:47:11.213-05:00Make-Ahead MealsChef Momhttp://www.blogger.com/profile/05708341505735279186noreply@blogger.comBlogger52125tag:blogger.com,1999:blog-2032882812828070991.post-39076018284904493032008-08-17T15:28:00.012-04:002011-10-20T08:33:35.602-04:0052. Gourmet Chicken Salad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS9eYFO7v3FoYrdgi1ar51DI5gGHuR5P0JFMlkN4LlbL39q22fCUIqTTxpZnrEfXSUyAO1qF5NO3NX5IWiGuRfIz-N5wtciVpuRzXhT6rUPNUnyGKlLHBzBwf1KZ4R93b1L6DTiEbsnJ_k/s1600-h/Chicken+Salad+Sandwich.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5235571662766929410" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS9eYFO7v3FoYrdgi1ar51DI5gGHuR5P0JFMlkN4LlbL39q22fCUIqTTxpZnrEfXSUyAO1qF5NO3NX5IWiGuRfIz-N5wtciVpuRzXhT6rUPNUnyGKlLHBzBwf1KZ4R93b1L6DTiEbsnJ_k/s400/Chicken+Salad+Sandwich.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" /></a><br />
A nice roasted chicken for Sunday supper is an American classic. Unless you've planned the meal perfectly, however, leftover chicken is certainly going to be on your menu later in the week. I like to make a nice chicken salad with the leftover white meat, and use the bones and dark meat for stock and/or soup.<br />
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This chicken salad recipe is fresh and easy and and can be served over a plain salad for a light lunch, stuffed in pita bread, made into a chicken salad wrap or served on any bread or roll.<br />
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<b><span style="font-size: 130%;">Ingredients:</span></b><br />
2 cups diced cooked white meat chicken or turkey<br />
1 cup diced green peppers<br />
2 plum tomatoes,diced<br />
1 small onion, diced<br />
1/4 tsp dried tarragon<br />
salt & pepper to taste<br />
1/4 cup nonfat mayonnaise<br />
1/4 cup lowfat yogurt<br />
<br />
<b>Make Ahead Prep:</b><br />
In a large bowl, toss all of the ingredients except the mayonnaise and yogurt. Add the mayonnaise and yogurt and mix well. Place into an airtight container and refrigerate up to 3 days.<br />
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<i><b>Note:</b> Do not freeze this recipe as mayonnaise tends to separate when frozen.</i><br />
<i></i><br />
<a href="http://makeaheadmeals.blogspot.com/search/label/sandwiches">Get more make-ahead sandwich recipes</a>.Chef Momhttp://www.blogger.com/profile/05708341505735279186noreply@blogger.com6tag:blogger.com,1999:blog-2032882812828070991.post-58652464434711087172008-07-26T17:03:00.007-04:002008-08-17T15:28:52.422-04:0051. Freeze Ahead Minestrone Soup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicJwzHQEWXz7D1q6IsfkMGDAonGQQ6t67swVJNjEivoxroZbErWBP69v_UGIHEegJoiIWHT5vJHMp7bnOEszR87G1fzSwa3hmdAxIsin1SIEgpj3Kkb_HUHd14rCOiLJF11v_whyphenhyphendmbtWc/s1600-h/Minestrone+Soup.jpg"><img id="BLOGGER_PHOTO_ID_5228389260652659122" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicJwzHQEWXz7D1q6IsfkMGDAonGQQ6t67swVJNjEivoxroZbErWBP69v_UGIHEegJoiIWHT5vJHMp7bnOEszR87G1fzSwa3hmdAxIsin1SIEgpj3Kkb_HUHd14rCOiLJF11v_whyphenhyphendmbtWc/s400/Minestrone+Soup.jpg" border="0" /></a><br /><div></div><br /><div>Minestrone -- the quintessential Italian soup. This is one of the few make-ahead soups that can be considered perfect for all seasons. It's also light (if you use defatted stock) for the health conscious and is perfect for using up fresh produce from your summer gardens. Minestrone tastes best when given a chance for the flavors to blend at least overnight, making this a great make-ahead dish. To keep the veggies fresh and flavorful, they are added just before serving.<br /><br /><span style="font-size:130%;"><strong>Ingredients</strong></span><br /><br />1/2 cup diced onions<br />1/2 cup diced celery<br />1/2 cup diced carrots<br />1 tbs extra-virgin olive oil<br />1 clove garlic, minced<br />5 cups chicken stock<br />14 oz canned chopped tomatoes (or fresh garden tomatoes, stewed with seeds removed)<br />16 oz canned red kidney beans<br /><strong>For last minute prep:</strong><br />1 cup packed, chopped escarole<br />1/4 cup orzo or ditalini pasta<br />1/ cup sliced (1/2" pieces) fresh green beans<br />1/2 cup diced fresh zucchini<br />Freshly shredded parmesan cheese (optional)<br /><br /><strong><em>Make Ahead Prep:</em></strong><br /><br />In a medium saucepan over mean heat, saute the onions, celery and carrots in the heated olive oil for approx. 5 minutes or until very lightly browned. Add the garlic and continue to cook for approx. 1 minute stirring constantly to ensure that the garlic does not brown.<br /><br />Add the chicken stock, tomatoes (with the juice) and kidney beans. Bring to a boil over high heat and let boil for one minute. Remove from heat and let cool.<br /><br />When fully cooled, transfer to a freezer-safe container leaving at least 1" of headspace. Cover. Freeze for up to one month.<br /><br /><strong><em>Last Minute Prep:</em></strong><br /><br />The night before serving, transfer soup in its container to the refrigerator to defrost.<br /><br />Put the soup back into a 3-quart saucepan and bring to a boil over high heat. Add in the escarole and orzo or ditalini pasta. Reduce heat to medium and simmer for 10 minutes.<br /><br />Add in the green beans and zucchini. Cover and simmer for 5 minutes or until the green beans are tender but not soggy.<br /><br />Serve topped with freshly shredded parmesan or fresh basil leaves. Great with a side salad and slice of crusty, grilled Italian bread.<br /><br /><a href="http://makeaheadmeals.blogspot.com/search/label/soups%20and%20stews">More soup and stew recipes.</a></div>Chef Momhttp://www.blogger.com/profile/05708341505735279186noreply@blogger.com4tag:blogger.com,1999:blog-2032882812828070991.post-43408146070190187792008-04-19T07:14:00.003-04:002008-04-19T07:27:22.421-04:0050. Make Ahead Turkey Meatloaf<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilnneS5GAtwoWgQLsHkX-WP8oVyLD29fS_6OP0CMXPXBrRhxXkDk42kbWYQmjxUeQ8d4hUfSCoUqcsY1cfUKtGd5Kg2v_NqHuqtOiXCb3bh1UGXDW4piWWgO9fzUTUFdcvGmN0CW4NdJF-/s1600-h/Meatloaf+with+Bacon+2.jpg"><img id="BLOGGER_PHOTO_ID_5190913648545961618" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilnneS5GAtwoWgQLsHkX-WP8oVyLD29fS_6OP0CMXPXBrRhxXkDk42kbWYQmjxUeQ8d4hUfSCoUqcsY1cfUKtGd5Kg2v_NqHuqtOiXCb3bh1UGXDW4piWWgO9fzUTUFdcvGmN0CW4NdJF-/s400/Meatloaf+with+Bacon+2.jpg" border="0" /></a><br />This recipe uses ground turkey to put a healthy spin on an old comfort food favorite -- meatloaf. Ground turkey is a wonderfully healthy substitute for ground beef, but because it is so lean, you have to make adjustments in the prepping and cooking or you'll wind up with a very dry final product. Here we use bacon wrapped around the meatloaf to keep it nice and moist.<br /><br /><strong><span style="font-size:180%;">Make Ahead Turkey Meatloaf</span></strong><br /><br />1-1/4 lbs ground turkey<br />1 large green bell pepper, chopped<br />1 medium yellow onion, chopped<br />1 clove garlic, minced<br />1-1/2 tsp rosemary<br />3/4 cup unflavored bread crumbs<br />1 eggs, lightly beaten<br />2 tbs worcestershire sauce<br />8 slices bacon, cut in half<br /><br /><strong><em>Make Ahead Preparation</em></strong><br /><br />In a large bowl, add the ground turkey, garlic, rosemary, worcestershire, bread crumbs and egg. Use your hands to mix together lightly until well combined. Add in the green pepper and onion and combine.<br /><br />Divide mixture into four servings. Shape each into a mini-loaf shape. Wrap in plastic wrap and/or tin foil. Freeze for up to one month.<br /><br /><strong><em>Last Minute Preparation</em></strong><br /><br />Allow meatloaves to defrost overnight in the refrigerator. <br /><br />Preheat oven to 375 degrees. Using four of the bacon pieces for each meatloaf, wrap the bacon tightly around the top of each loaf. Place loaves on lightly oiled baking sheet and cook for 25 to 30 minutes, or until internal temperature reaches 160 degrees.Chef Momhttp://www.blogger.com/profile/05708341505735279186noreply@blogger.com1tag:blogger.com,1999:blog-2032882812828070991.post-2281079125392318522008-04-06T15:30:00.014-04:002008-04-06T16:12:21.749-04:0049. Homemade Tomato Sauce<em></em><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjicP_SksAlTidwh-YVWrNK0Fysg-_GfSO2IXHO-LdnwayzoTN7geOZyIwRRj0-tl2ZE5M-6J5OOQoOvwu0_vBd5coSD0rlgdwWZLvnLW0srr3pp936EkcQZXj51vT93xfPnJXis6ZJsshl/s1600-h/Tomato+Sauce.jpg"><img id="BLOGGER_PHOTO_ID_5186217534072435714" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjicP_SksAlTidwh-YVWrNK0Fysg-_GfSO2IXHO-LdnwayzoTN7geOZyIwRRj0-tl2ZE5M-6J5OOQoOvwu0_vBd5coSD0rlgdwWZLvnLW0srr3pp936EkcQZXj51vT93xfPnJXis6ZJsshl/s400/Tomato+Sauce.jpg" border="0" /></a><br />No freezer should be without at least one container of homemade tomato sauce ready to use. And no jarred or canned sauce will ever rival homemade. This version uses <a href="http://chefmomcooks.blogspot.com/2007/07/san-marzano-only-tomatoes-for-italian.html">San Marzano</a> tomatoes for the best flavor and quality in the sauce.<br /><br /><strong><span style="font-size:130%;">Make Ahead Homemade Tomato Sauce</span></strong><br /><br />1/2 cup extra-virgin olive oil<br />1 small yellow onion, finely chopped<br />3 garlic cloves, finely chopped<br />2 stalks celery, finely chopped<br />2 carrots, peeled and finely chopped<br />2 tsp sea salt (or Kosher salt)<br />1/2 tsp freshly ground black pepper<br />2 tsp crushed red pepper<br />2 tsp fresh oregano<br />2 dried bay leaves<br />5 leaves fresh basil, chiffonade or torn<br />2 (32-ounce) cans crushed San Marzano tomatoes<br />1/2 cup freshly grated Parmesan cheese<br />Additional salt & pepper to taste<br />1/2 to 3/4 cup red wine (preferably Cabernet Sauvignon)<br /><br /><strong><em>Make Ahead Preparations: </em></strong><br /><br />In large heavy pot, heat the olive oil over medium-high heat. Add the onion, celery and carrots. Saute for about 5 minutes, or until the onion and celery are slightly translucent. Add the garlic, salt and pepper and saute with the veggies another 3 to 5 minutes or until the onion is translucent and the veggies are tender, being careful not to brown the garlic.<br /><br />Add in the tomatoes, bay leaves, basil, oregano and crushed red pepper. Simmer, uncovered, over a low heat until the sauce thickens, about 1 to 2 hours, checking the seasonings occasionally.<br />When the sauce has thickened, remove from heat and let cool slightly. Remove the bay leaves. Working in batches, puree the sauce in a food processor or blender until smooth.<br /><br />Pour into airtight containers and freeze for up to one month or refrigerate for up to one week.<br /><br /><strong><em>Last Minute Preparation:</em></strong><br /><br />Allow the sauce to defrost overnight in the refrigerator. Put sauce in a large pot or Dutch Oven over medium heat. Add in the parmesan cheese and use the red wine to thin the sauce out to the desired consistency. Heat through and serve.<br /><br /><strong><em>Alternate Cooking Method:</em></strong><br /><br />Follow the directions above, except after sauteeing the vegetables, transfer everything to a crockpot. Cook on low for up to 8 hours, occasionally stirring and checking the seasonings.<br /><br /><strong><em>Serving Suggestions:</em></strong><br /><ul><li>Toss some <a href="http://makeaheadmeals.blogspot.com/2008/01/6-italian-meatballs.html">Make Ahead Italian Meatballs</a> in the sauce halfway through the cooking time. Serve over pasta with a side salad and some <a href="http://makeaheadmeals.blogspot.com/2008/03/48-freeze-ahead-garlic-bread.html">Freeze Ahead Garlic Bread</a>. In true Italian tradition, you can also brown some pork chops, Italian sausage and/or chicken and toss that into the sauce to cook as well. It's now Sunday gravy!</li><li>Omit the cheese and wine. During the last 15 minutes of cooking, add in some additional crushed red pepper, some fresh shrimp and frozen peas. Cook until shrimp is pink and peas are heated through. This is also good with an addition of some hot Italian sausage! Serve over spaghetti.</li><li>Omit the cheese and wine. During the last ten minutes of cooking, add chopped, cooked bacon (as much as you want!) and 1/4 to 1/2 cup heavy cream, or until the sauce turns a desired pink color. Stir over low heat and do not allow the sauce to boil. Serve over pasta.</li></ul><strong><em>Goes well with:</em></strong><br /><ul><li><a href="http://makeaheadmeals.blogspot.com/2008/03/48-freeze-ahead-garlic-bread.html">Freeze Ahead Garlic Bread</a></li><li><a href="http://makeaheadmeals.blogspot.com/2008/03/47-freeze-ahead-baked-ziti.html">Freeze Ahead Baked Ziti</a></li><li><a href="http://makeaheadmeals.blogspot.com/2008/01/6-italian-meatballs.html">Make Ahead Italian Meatballs</a></li></ul>Chef Momhttp://www.blogger.com/profile/05708341505735279186noreply@blogger.com2tag:blogger.com,1999:blog-2032882812828070991.post-76205940812971622952008-03-03T18:30:00.003-05:002008-03-03T18:38:30.871-05:0048. Freeze-Ahead Garlic Bread<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ-vMbYdcZqcLI3wTWnP4Sua-b5e2V2zbXPrif1Wtp2xzDm8f0af6khxld8ccLvyCpjw048-CO40fiqvvoPiKm8wp7MGch6aQ601MkBLlgCiTa8__dxYhdKQPcwgN5H_yZtnEvmExa3CJa/s1600-h/Garlic+bread.jpg"><img id="BLOGGER_PHOTO_ID_5173661954660224930" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ-vMbYdcZqcLI3wTWnP4Sua-b5e2V2zbXPrif1Wtp2xzDm8f0af6khxld8ccLvyCpjw048-CO40fiqvvoPiKm8wp7MGch6aQ601MkBLlgCiTa8__dxYhdKQPcwgN5H_yZtnEvmExa3CJa/s400/Garlic+bread.jpg" border="0" /></a><br />No Italian meal would be complete without a savory loaf of garlic bread. Freeze a few loaves of this ahead of time and you'll always have plenty for pasta night!<br /><br /><strong><em>Ingredients</em></strong>:<br /><br />1 long loaf French or Italian bread<br />6 to 8 tbs butter, room temp.<br />2 tbs dried Italian Seasoning<br />2 cloves garlic, finely minced<br />Grated Parmesan cheese<br /><br /><strong><em>Make-Ahead Preparation</em></strong>:<br /><br />Slice bread lengthwise leaving one side intact. In a medium bowl, combine the butter, Italian seasoning and garlic. Mix well.<br /><br />Spread each cut side of the bread with the butter mixture. Sprinkle Parmesan cheese to taste over both sides of the bread. Close the loaf.<br /><br />Wrap loaf in tin foil. Label and refrigerate for up to 3 days or freeze for up to one month.<br /><br /><strong><em>Last Minute Preparation</em></strong>:<br /><br />Allow bread to thaw overnight in the freezer, if desired.<br /><br />Preheat oven to 400 degrees. If bread is frozen, loosen the foil and bake for 15 minutes. Open up the bread so the cut sides are exposed and cook for approximately 15 more minutes.<br /><br />If bread is coming out of the refrigerator, cut cooking time down by about 10 minutes.<br /><br />Slice into 1" slices on the diagonal and serve.Chef Momhttp://www.blogger.com/profile/05708341505735279186noreply@blogger.com3tag:blogger.com,1999:blog-2032882812828070991.post-54461565992468291232008-03-03T18:07:00.003-05:002008-03-03T18:21:32.602-05:0047. Freeze-Ahead Baked Ziti<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZz-1Z0FxAjGHjKDRo8RCMy4WWDchOSz4YB-uzz45AYJeofN5_QBycIC__j7BcyZQru7NVN5N_Sz_-UF4XkvF_9JJ_eF1CzGyODW5RsrAu1qrWwOH6k6-p1MC54cC7djdT0VgwAS78kff_/s1600-h/Baked+Ziti.jpg"><img id="BLOGGER_PHOTO_ID_5173656177929211794" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZz-1Z0FxAjGHjKDRo8RCMy4WWDchOSz4YB-uzz45AYJeofN5_QBycIC__j7BcyZQru7NVN5N_Sz_-UF4XkvF_9JJ_eF1CzGyODW5RsrAu1qrWwOH6k6-p1MC54cC7djdT0VgwAS78kff_/s400/Baked+Ziti.jpg" border="0" /></a><br />This to-die-for classic Italian dish gets sneaky -- with vegetables that is. This recipe calls for two fresh zucchini, but you can also sneak in other vegetables such as muchrooms, carrots, etc. for all of those finicky eaters in your family.<br /><br /><strong><em>Ingredients</em></strong>:<br /><br />1 pound of uncooked ziti, rigatoni or penne rigata<br />1 tsp vegetable oil<br />1 large onion, chopped<br />2 medium zucchini, diced<br />3 cloves garlic, minced<br />One 28-oz can of crushed tomatoes in purée<br />2 tsp Italian seasoning plus 1 tsp<br />1/4 tsp crushed red pepper flakes<br />1/4 tsp salt<br />1/8 tsp pepper<br />2 egg whites<br />One 15-oz container part-skim Ricotta cheese<br />2/3 cup of part-skim Mozzarella cheese, shredded<br />1/3 cup grated or shredded Parmesan cheese<br /><br /><strong><em>Make-Ahead Preparation</em></strong>:<br /><br />Prepare pasta according to package directions.<br /><br />While pasta is cooking, warm the vegetable oil in a large saucepan over medium-low heat. Add the onion, zucchini and garlic. Cover the pan and cook until the vegetables are soft, about 5 to 10 minutes, making sure not to brown the garlic. Add in the tomatoes, 2 tsp Italian seasoning and crushed red pepper. Season with salt and pepper to taste. Simmer an additional five minutes. Add the pasta to the mixture and combine well. <br />Blend together the egg whites, 1 tsp Italian seasoning and Ricotta cheese until smooth. Add the Ricotta cheese to the pasta/sauce mixture in dollops and mix in slightly. (You don't want the Ricotta to disappear, but you do want it to be blended in.)<br /><br />Line a 3-quart casserole dish with tin foil. Add in the pasta mixture and completely cover the pasta with foil. Allow to cool, label and freeze.<br /><br />When frozen through, you can remove the foil wrapped pasta from the casserole dish and either wrap in plastic wrap or put in a ziploc bag to free up your dish for us. <br /><br />Freeze for up to two months.<br /><br /><strong><em>Last Minute Preparation</em></strong>:<br /><br />Remove pasta from the freezer. Unwrap, place into original casserole dish, cover and allow to thaw overnight in the refrigerator.<br /><br />Preheat oven to 325. Cook for 30 minutes. Top with the Parmesan and Mozzerella and continue to cook for another 15 minutes or until cheese is melted and pasta is heated through.Chef Momhttp://www.blogger.com/profile/05708341505735279186noreply@blogger.com1tag:blogger.com,1999:blog-2032882812828070991.post-49465180495140379702008-03-02T17:08:00.006-05:002008-03-02T17:19:10.425-05:0046. Orange-Glazed Candied Carrots<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmZNkfrKS8j_HVHyf-Ao3PdoMlmT02Hkvl-eIfxTX4Dqas9j2NKW1r07-fVRj6d-HSVPDNkDp4-P9Ojfg2WD5lZEraPORWR0EsVqPCsDe9OHm3JYIgMULltnTMsjcsKHqeLWBJs0OwulVm/s1600-h/Glazed+Carrots.jpg"><img id="BLOGGER_PHOTO_ID_5173269797934102722" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmZNkfrKS8j_HVHyf-Ao3PdoMlmT02Hkvl-eIfxTX4Dqas9j2NKW1r07-fVRj6d-HSVPDNkDp4-P9Ojfg2WD5lZEraPORWR0EsVqPCsDe9OHm3JYIgMULltnTMsjcsKHqeLWBJs0OwulVm/s400/Glazed+Carrots.jpg" border="0" /></a><br />Even the pickiest veggie-haters will love these carrots. Drenched in citrus and sweetly kissed with brown sugar, this dish will be a great addition to any meal!<br /><br /><strong><em>Ingredients</em></strong>:<br /><br />2 lbs carrots, peeled and cut into 1" slices OR peeled baby carrots<br />1/2 cup orange marmalade<br />1/2 cup butter<br />1/4 cup frozen orange juice concentrate , thawed<br />1/2 cup light brown sugar<br />1/2 teaspoon salt<br /><br /><strong><em>Make-Ahead Preparations</em></strong>:<br /><br />Set a large pot of water to boil. Cook carrots in boiling water until tender but still crisp, approximately 10 to 12 minutes if using baby carrots, 5 minutes more if using regular carrots.<br /><br />While carrots cook, combine other remaining ingredients in a small saucepan and warm over medium-low heat until butter and marmalade are melted. Do not let boil.<br /><br />Once carrots cook drain and place in a casserole dish with lid. Pour marmalade mixture over carrots and stir until marmalade mixture coats the carrots.<br /><br />Cover and refrigerate for up to three days.<br /><br /><strong><em>Last Minute Preparation</em></strong>:<br /><br />Remove carrots from refrigerator and give them a stir. Heat in a 350 oven for approximately 15 minutes or until heated through, or in microwave on high for 4 to 5 minutes.<br /><br />Sprinkle some freshly chopped parsley over the carrots, if desired.<br /><br /><span style="color:#cc0000;"><strong>Goes well with:</strong></span><br /><ul><li><a href="http://makeaheadmeals.blogspot.com/2008/03/41-not-just-for-easter-slow-cooked-ham.html"><span style="color:#cc0000;"><strong>Not-just-for-Easter Slow-Cooked Ham</strong></span></a></li><li><a href="http://makeaheadmeals.blogspot.com/2008/03/42-make-ahead-mashed-potatoes.html"><span style="color:#cc0000;"><strong>Make Ahead Mashed Potatoes</strong></span></a></li><li><a href="http://makeaheadmeals.blogspot.com/2008/01/11-marinated-green-bean-salad.html"><span style="color:#cc0000;"><strong>Marinated Green Bean Salad</strong></span></a></li><li><a href="http://makeaheadmeals.blogspot.com/2008/01/22-make-ahead-individual-salads.html"><span style="color:#cc0000;"><strong>Individual Stacked Salads</strong></span></a></li></ul>Chef Momhttp://www.blogger.com/profile/05708341505735279186noreply@blogger.com0tag:blogger.com,1999:blog-2032882812828070991.post-88116808438780201152008-03-02T15:08:00.005-05:002008-03-02T15:19:04.305-05:0045. Freeze Ahead Fried Rice<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Z1C6bpPW1HZ_rNVxsV7MzY3LbBMlT328i9JElFT_OrtLHCSXZ1_IpLPZjCyPIhomMIAJSP2kgqRfvE72GqgWmlcUAMA9Odr7Q05rhhiLfUpxrvgdst0JF-Dezia75Mh9n8Zxvdw7mAPO/s1600-h/Pork+Fried+Rice.jpg"><img id="BLOGGER_PHOTO_ID_5173239608608979106" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Z1C6bpPW1HZ_rNVxsV7MzY3LbBMlT328i9JElFT_OrtLHCSXZ1_IpLPZjCyPIhomMIAJSP2kgqRfvE72GqgWmlcUAMA9Odr7Q05rhhiLfUpxrvgdst0JF-Dezia75Mh9n8Zxvdw7mAPO/s400/Pork+Fried+Rice.jpg" border="0" /></a><br />Spectacularly tasty, genuinely simple, and a breeze to freeze. You can serve this sans meat or add in pork, chicken or shrimp for a main dish that's sure to please.<br /><br /><strong><em>Ingredients</em></strong>:<br /><br />3 tbs soy sauce<br />5 tsp rice vinegar<br />1 tbs sesame oil<br />1/4 tsp sugar<br />1/4 cup solid vegetable shortening or cooking oil<br />3/4 pound cooked pork, chicken or shrimp (optional)<br />1/2 cup frozen peas, thawed<br />2 large shiitake mushrooms, stems discarded and caps thinly sliced<br />1 carrot, cut into 1/3-inch dice<br />4 large eggs, lightly beaten<br />6 cups cold cooked Japanese short-grain rice<br />2 scallions, thinly sliced<br />Pinch of freshly ground pepper<br />Kosher salt to taste<br /><br /><strong><em>Make-Ahead Preparation</em></strong>:<br /><br />In a small bowl, stir the soy sauce with the rice vinegar, sesame oil and sugar.<br /><br />Heat a very large skillet or wok. Add the shortening and let melt or the cooking oil. Add the diced meat (if using chicken, shrimp or pork) and stir-fry over high heat for 1 minute. Add the peas, shiitakes and carrots and stir-fry until tender. Add the eggs and scramble just until set.<br /><br />Stir in the cooked rice, scallions, soy sauce mixture and pepper and stir-fry until the rice is hot. Remove from the heat and season with salt.<br /><br />Spread flat on cookie sheet and allow to cool. Transfer into ziploc bags. Press them flat and make you get all of the excess air out of them before sealing. (By pressing them flat, they will freeze and heat more evenly and will be easier to stack in your freezer.)<br /><br />Transfer to freezer and freeze for up to one month.<br /><br /><strong><em>Last Minute Preparation</em></strong>:<br /><br />Remove rice from freezer. Tap ziploc bags on the counter to begin to break up the rice. Put into microwave-safe baking dish or bowl and microwave 30 to 60 seconds or until heated through.<br /><br />If rice seems dry, add a few tablespoons of chicken broth.Chef Momhttp://www.blogger.com/profile/05708341505735279186noreply@blogger.com2tag:blogger.com,1999:blog-2032882812828070991.post-43578244403256708532008-03-01T17:39:00.003-05:002008-03-01T17:52:45.389-05:0044. Crockpot Chicken Cacciatore<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjvQviB6O9nywMbKmtCJyTwjQYhm8NUQpyMHn_oQST4lIDyg_YjTXsRgh5rVnTjgOKslLQd9BBDN6zjzsG23yyCx-bC0_aedsdtGIg34tYH8IsM5Eo-AClj4Tp9ZunsJgQPCrmjrQoasM6/s1600-h/Chicken+Cacciatore.jpg"><img id="BLOGGER_PHOTO_ID_5172907624816867474" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjvQviB6O9nywMbKmtCJyTwjQYhm8NUQpyMHn_oQST4lIDyg_YjTXsRgh5rVnTjgOKslLQd9BBDN6zjzsG23yyCx-bC0_aedsdtGIg34tYH8IsM5Eo-AClj4Tp9ZunsJgQPCrmjrQoasM6/s400/Chicken+Cacciatore.jpg" border="0" /></a><br />You'll feel like you're in Italy when you taste this heavenly Chicken Cacciatore. Forgot slaving over a hot stove, though, since it all gets tossed in the crockpot!<br /><br /><strong><em>Ingredients</em></strong>:<br /><br />4 chicken thighs<br />2 chicken breasts with skin and backbone, halved crosswise<br />2 tsp. salt, plus more to taste<br />1 tsp. freshly ground black pepper, plus more to taste<br />3 tablespoons olive oil<br />1 large red bell pepper, seeded and sliced<br />1 onion, cut into slices<br />3 garlic cloves, finely chopped<br />3/4 cup dry white wine<br />1 (28-ounce) can diced tomatoes with juice (<a href="http://chefmomcooks.blogspot.com/2007/07/san-marzano-only-tomatoes-for-italian.html">San Marzano</a> if available)<br />3/4 cup reduced-sodium chicken broth<br />3 tablespoons drained capers<br />1 1/2 teaspoons dried oregano leaves<br />1/4 cup coarsely chopped fresh basil leaves<br />1/2 cup sliced black olives (<em>optional</em>)<br /><br /><strong><em>Make-Ahead Preparation</em></strong>:<br /><br />Heat the olive oil in a large skillet. Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. When the oil is shimmering, place the chicken in the skillet and cook just until the outside is browned and slightly crispy, about 5 minutes per side. Remove from skillet.<br /><br />Place onion slices in bottom of crockpot. Top with the chicken. Add the peppers on top of the chicken.<br /><br />Mix all remaining ingredients and pour over the ingredients in the crockpot. Cook on low heat for 7 to 9 hours, or high heat for 3 to 4 hours.<br /><br /><strong><em>Last Minute Preparation</em></strong>:<br /><br />Remove the chicken from the crockpot and keep warm. Turn heat to high. Leave cover off and let simmer until the sauce thickens slightly, skimming any fat off of the surface as it rises.<br /><br />Serve chicken over cooked pasta and top with extra sauce.Chef Momhttp://www.blogger.com/profile/05708341505735279186noreply@blogger.com0tag:blogger.com,1999:blog-2032882812828070991.post-20069566182653713142008-03-01T16:49:00.003-05:002008-03-01T17:05:23.499-05:0043. Make Ahead Breakfast Burritos<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Trf97Bv_M6NeI1jXPGQ4iIZ8UuR7LL80SrUCdNfoNZOxQDvsZok6g7Gk4m1q7Z34QLL7yGD6JiFrllvvTUf_GnRpgJkBjPy3FYR91Z8Bl-4Xt7fWP0ln-fGuBmBOSzlZlPdLQ04jk0k2/s1600-h/Breakfast+Burritos.jpg"><img id="BLOGGER_PHOTO_ID_5172894632540797058" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Trf97Bv_M6NeI1jXPGQ4iIZ8UuR7LL80SrUCdNfoNZOxQDvsZok6g7Gk4m1q7Z34QLL7yGD6JiFrllvvTUf_GnRpgJkBjPy3FYR91Z8Bl-4Xt7fWP0ln-fGuBmBOSzlZlPdLQ04jk0k2/s400/Breakfast+Burritos.jpg" border="0" /></a><br />Who said you can't have a hot breakfast even on school/workdays? Make up a batch of these breakfast burritos ahead of time and you'll be eating a healthy breakfast in just ten minutes!<br /><br /><strong><em>Ingredients</em></strong>:<br /><br />12 eggs<br />2 cups cheddar or Monterey Jack cheese, shredded<br />1 cup chopped veggie trio (red, peppers, green peppers, onions)<br />1/2 cup milk<br />salt & pepper to taste<br />24 medium flour tortillas OR 12 large flour tortillas<br />salsa<br /><br /><strong><em>Make-Ahead Preparation</em></strong>:<br /><br />In a large bowl, lightly beat the eggs with the milk and salt and pepper. <br /><br />Heat a large non-stick skillet over medium heat. Add the egg mixture and cook, stirring constantly, being careful not to brown the eggs, until cooked through. <br /><br />While the eggs are cooking, place your tortillas on a microwave-safe dish and cover with plastic wrap. Heat for 30 to 45 seconds or until tortillas are just slightly warm. (<em>Warming the tortillas makes them more pliable. If your tortillas are already soft enough to roll, you can omit this step</em>.)<br /><br />When the eggs are cooked through, stir veggies. <br /><br />Place ½ cup egg mixture into each tortilla (more if using larger tortillas); sprinkle with cheese and top with some salsa. Roll them up burrito-style. <br /><br />Wrap each tortilla in tin foil, place on a large baking sheet and freeze. Once frozen through, transfer the burritos in batches to ziploc bags. Freeze for up to one month.<br /><br /><strong><em>Last Minute Preparation</em></strong>:<br /><br />Preheat oven to 350 degrees. Remove burritos from ziploc bags and heat in the tin foil for 10 to 15 minutes or until heated through.Chef Momhttp://www.blogger.com/profile/05708341505735279186noreply@blogger.com2tag:blogger.com,1999:blog-2032882812828070991.post-2265881051438863922008-03-01T15:49:00.007-05:002008-03-01T16:10:14.492-05:0042. Make-Ahead Mashed Potatoes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYtM6aGvswCurH46f0UxoNjlUfX8aCxioyIL7ZffT2xZMFK04YAEMkrJbnGcr-66U8TzvS8dG9Ra0bQNJpvxcAQzuhs88ZikvKYZktsvCsGtPFuN65H76AdLxhfkBRap10Dw9eD9BdsU4r/s1600-h/Mashed+Potatoes.jpg"><img id="BLOGGER_PHOTO_ID_5172878466283894898" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYtM6aGvswCurH46f0UxoNjlUfX8aCxioyIL7ZffT2xZMFK04YAEMkrJbnGcr-66U8TzvS8dG9Ra0bQNJpvxcAQzuhs88ZikvKYZktsvCsGtPFuN65H76AdLxhfkBRap10Dw9eD9BdsU4r/s400/Mashed+Potatoes.jpg" border="0" /></a><br /><br />You can make them healthy or indulgent, plain or fancy. But no matter what style you choose to make, these will be delicious fresh or out of the freezer.<br /><br /><strong><em>Ingredients:</em></strong><br /><br />8 large Russet potatoes (approx. 5 lbs), peeled and cut into uniform sized chunks<br />8 tbs. (1 stick) butter at room temperature<br />1 to 2 cups milk<br />salt & pepper to taste<br /><br /><strong><em>Make-Ahead Preparation:</em></strong><br /><br />In a large pot of boiling, salted water, cook the potatoes until they are fork tender. Drain.<br /><br />Add the butter, salt & pepper and 1 cup of the milk. Mash the potatoes with a potato masher, adding the rest of the milk as needed. Continue to mash, adding milk/butter/salt & pepper until the desired taste and consistency<br /><br />Allow potatoes to cool completely. Put into airtight containers or a covered baking dish and refrigerate for up to two days or freeze for up to two months.<br /><br /><strong><em>Last Minute Preparation:</em></strong><br /><br />Allow potatoes to defrost overnight in the refrigerator. Bake in a preheated 350 degree oven for approximately 30 minutes or until heated through. Give them a stir about halfway through and add more milk for a lighter consistency.<br /><br /><strong><span style="font-size:130%;">Variations:</span></strong><br /><ul><li><strong><em>Creamy and indulgent</em>:</strong> Cut the milk down to 1/2 cup and add 1 cup sour cream and 6 oz of creamed cheese at room temperature.</li><li><strong><em>A hint of onion</em>:</strong> Subsitute onion salt for the table salt and add in some snipped chives after mashing.</li><li><strong><em>Wasabi mashed</em>:</strong> Add in 2 to 3 tablespoons wasabi powder.</li><li><strong><em>Cheesy mashed</em></strong>: Add in 1 cup shredded Cheddar cheese.</li><li><strong><em>Homestyle</em></strong>: Substitute 5 lbs red potatoes. Scrub them well and leave the skins on. Undermash slightly so there are still some discernable chunks.</li><li><strong><em>Healthy</em></strong>: Substitute 4 tbs margarine for the butter. Use skim milk. Add in Molly McButter or Butter Buds to taste.</li></ul><p><strong><span style="color:#cc0000;">Goes well with:</span></strong></p><ul><li><a href="http://makeaheadmeals.blogspot.com/2008/03/41-not-just-for-easter-slow-cooked-ham.html"><strong><span style="color:#cc0000;">Not-just-for-Easter Slow-Cooked Ham</span></strong></a></li></ul>Chef Momhttp://www.blogger.com/profile/05708341505735279186noreply@blogger.com0tag:blogger.com,1999:blog-2032882812828070991.post-89821227744063031992008-03-01T13:46:00.005-05:002008-03-02T17:02:03.860-05:0041. Not-Just-For-Easter Slow-Cooked Ham<em></em><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsJ_JH6iZrHnIHEjAP9ULp5Wx7A1ZZdN79gdegb_78K0-3Ldm7yvMGWylwCOPRGtMQaJ0QUR9U-9oUq5wpAjjmjLtJqE31io3tARY2nhR-re7jOdrM3FuYF69zvnd8sJosJHvYZ7idbZQ6/s1600-h/Baked+Ham.jpg"><img id="BLOGGER_PHOTO_ID_5172848401512822882" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsJ_JH6iZrHnIHEjAP9ULp5Wx7A1ZZdN79gdegb_78K0-3Ldm7yvMGWylwCOPRGtMQaJ0QUR9U-9oUq5wpAjjmjLtJqE31io3tARY2nhR-re7jOdrM3FuYF69zvnd8sJosJHvYZ7idbZQ6/s400/Baked+Ham.jpg" border="0" /></a><br />With this oh-so-easy crockpot recipe, baked ham will quickly make its way onto your regular meal menus.<br /><br /><strong><em>Ingredients:</em></strong><br /><br />2 cups light brown sugar, packed<br />1 6-8 lb cured, bone-in ham<br />fresh or canned pineapple slices, optional<br /><br /><strong><em>Make-Ahead Preparation:</em></strong><br /><br />Spread about three-fourths of the brown sugar on the bottom of your crockpot. Place the ham flat side down into the crockpot on top of the brown sugar. (You might have to trim it a little to make it fit.)<br /><br />Using your hands, rub the remaining brown sugar onto the ham. If desired, cover with pineapples slices.<br /><br />Cover, and cook on low for 8 hours.<br /><br /><span style="color:#cc0000;"><strong>Goes well with:</strong></span><br /><ul><li><a href="http://makeaheadmeals.blogspot.com/2008/03/42-make-ahead-mashed-potatoes.html"><span style="color:#cc0000;"><strong>Make-Ahead Mashed Potatoes</strong></span></a></li></ul>Chef Momhttp://www.blogger.com/profile/05708341505735279186noreply@blogger.com0tag:blogger.com,1999:blog-2032882812828070991.post-45903224598604054292008-03-01T10:24:00.002-05:002008-03-01T10:41:35.035-05:0040. Honey-Sesame Chicken Skewers<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEphyphenhyphenKPq4gIt5fG6nOJvARV6GXzpMO1s7KVPNlQR62iMy2QUPHC2AcKrxbM4sZzF9vQew1x1XfN0JpEOqmDvIoZ0EGfGzF6eKbkCYn8-IGvBxuPBBmGVm4K74x2_H7Hdsq57nvk693vRdk/s1600-h/Chicken+Skewers+3.jpg"><img id="BLOGGER_PHOTO_ID_5172794916285085778" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEphyphenhyphenKPq4gIt5fG6nOJvARV6GXzpMO1s7KVPNlQR62iMy2QUPHC2AcKrxbM4sZzF9vQew1x1XfN0JpEOqmDvIoZ0EGfGzF6eKbkCYn8-IGvBxuPBBmGVm4K74x2_H7Hdsq57nvk693vRdk/s400/Chicken+Skewers+3.jpg" border="0" /></a><br /><br />Not just any chicken. this recipe gets its full flavors from the combination of cumin, paprika, termeric and cayenne pepper. Grill some up ahead of time and you can have an indoor barbecue any time of the year.<br /><br /><strong><em>Ingredients:</em></strong><br /><br />1 cup honey<br />1/4 cup sesame seeds<br />3 tbsp. fresh lime juice<br />2 tbsp. olive oil<br />1 tsp. ground ginger<br />1 tsp. ground cinnamon<br />1 tsp. ground cumin<br />1/4 tsp. cayenne pepper<br />1 tsp. paprika<br />1/2 tsp. turmeric<br />Salt and freshly ground black pepper to taste<br />12 boneless, skinless chicken thighs, trimmed of excess fat<br /><br /><strong><em>Make-Ahead Preparation:</em></strong><br /><br />Combine honey, sesame seeds, lime juice, olive oil, ginger, cinnamon, cumin, cayenne, paprika and turmeric in a medium bowl. Season to taste with salt and pepper.<br /><br />Cut chicken into strips approx. 1" wide or into 1" chunks. Place chicken in ziploc bag and pour honey-sesame mixture over. (<em>You can freeze the chicken before or after grilling. Choose which method you would like below</em>.)<br /><br /><strong><em>If freezing uncooked chicken:</em></strong><br /><br />Place the bag with the chicken and marinade in the freezer. Freeze up to two months.<br /><br />Allow chicken to thaw in the marinade overnight in the refrigerator. Thread onto wooden skewers that have been soaked in warm water so that they do not burn. Discard any leftover marinade.<br /><br />Preheat grill or broiler. Grill or broil on high approximately 6 to 8 minutes each side.<br /><br /><strong><em>If freezing pre-cooked chicken:</em></strong><br /><br />Place bag with chicken and marinade in refrigerator and allow to sit at least overnight.<br /><br />Preheat grill or broiler. Thread chicken onto wooden skewers that havae been soaked in warm water so that they do not burn. Discard any leftover marinade.<br /><br />Grill or broil on high approximately 6 to 8 minutes each side. Remove from grill or broiler and allow to cool completely.<br /><br />Wrap cooled chicken in foil (either on or off the skewers) in tin foil and place in freezer bag. Freeze for up to 3 months.<br /><br />Allow chicken to thaw overnight in the refrigerator. Reheat in a preheated 350 degrees for 25 minutes.Chef Momhttp://www.blogger.com/profile/05708341505735279186noreply@blogger.com0tag:blogger.com,1999:blog-2032882812828070991.post-3311666073186931222008-03-01T10:08:00.004-05:002008-03-01T10:15:15.905-05:0039. Freezer Buttermilk Biscuits<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9DjJ42F5dbZ3YlcK1ShkQ7HmaMIFJApk8CoV7Yj6EOcIrnC624GpMqJgPRJeANmLZS1TtqLuwYiZMHFTwcGI9IkDXuqphC3_C_aBKbxoBpS0c2nJhQoZZC4qKjcBdIE4aU2lRqTDaralV/s1600-h/Buttermilk+Buscuits.jpg"><img id="BLOGGER_PHOTO_ID_5172790483878836290" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9DjJ42F5dbZ3YlcK1ShkQ7HmaMIFJApk8CoV7Yj6EOcIrnC624GpMqJgPRJeANmLZS1TtqLuwYiZMHFTwcGI9IkDXuqphC3_C_aBKbxoBpS0c2nJhQoZZC4qKjcBdIE4aU2lRqTDaralV/s400/Buttermilk+Buscuits.jpg" border="0" /></a><br />Not only are these the best biscuits you'll ever have, but you can refrigerate or freeze them for delightful fresh, hot biscuits whenever you want!<br /><br /><strong><em>Ingredients:</em></strong><br /><br />6 cups white flour<br />3 tbs sugar<br />5 tsp baking powder<br />1 tsp salt<br />1/2 tsp baking soda<br />1 cup shortening<br />2 cups buttermilk<br />2 tsp dry yeast (or 1 package)<br />3 tbs warm water (approx. 100 degrees F)<br /><br /><strong><em>Make-Ahead Preparation:</em></strong><br /><br />Sift dry ingredients together. Cut in shortening using two table knives or a pastry cutter. Add buttermilk.<br /><br />Dissolve yeast in water and add to mixture. Knead lightly on floured surface. Roll out to 1/2-inches thick and cut with biscuit cutter or rimmed edge of glass. Place on prepared cookie sheets and cover with plastic wrap. Place in freezer until completely frozen through. Remove from cookie sheet and store in ziploc bags for up to 3 months.<br /><br /><strong><em>Last Minute Preparation:</em></strong><br /><br />Allow biscuits to thaw in refrigerator overnight.<br /><br />Preheat oven to 450 degrees. Place biscuits 2" apart on greased baking sheets. <br /><br />Bake at 450 degrees F about 10-12 minutes. Serve with lots of butter, jam or sausage gravy!Chef Momhttp://www.blogger.com/profile/05708341505735279186noreply@blogger.com0tag:blogger.com,1999:blog-2032882812828070991.post-64907755352998267642008-02-29T16:54:00.006-05:002008-03-01T16:48:55.841-05:0038. Make-Ahead Dirty Rice with Pork<em></em><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSzJd4b1hC5VpQHf6XGQfAWzwsmTyfQIkt9cOTNnDQSgypeL5x58747kBccDOo_ap39SPGI5QPShOWEstpw3enrc4KCwioWckyxh_W6jSfJHGNXFH5M4noJlRcvHQYZ93BJU4Xh4IcbG1I/s1600-h/Dirty+Pork+Rice.jpg"><img id="BLOGGER_PHOTO_ID_5172524071352432690" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSzJd4b1hC5VpQHf6XGQfAWzwsmTyfQIkt9cOTNnDQSgypeL5x58747kBccDOo_ap39SPGI5QPShOWEstpw3enrc4KCwioWckyxh_W6jSfJHGNXFH5M4noJlRcvHQYZ93BJU4Xh4IcbG1I/s400/Dirty+Pork+Rice.jpg" border="0" /></a><br />This make-ahead homage to our New Orlean neighbors substitutes ground pork for the more authentic chicken giblets and sausage which makes it just a little bit healthier without sacrificing flavor.<br /><br /><strong><em>Ingredients: </em></strong><br /><br />1 tbs. extra-virgin olive oil<br />1/2 lb. lean ground pork<br />1 large onion, finely chopped<br />1 tsp. minced garlic<br />1 large jalapeño, seeded and minced<br />1 tsp. ground coriander<br />1 tsp. ground cumin<br />1 tsp. cayenne pepper<br />2 cups basmati rice<br />3 cups chicken stock<br />1 tablespoon kosher salt<br />2 bay leaves<br />4 scallions, thinly sliced<br /><br /><strong><em>Make-Ahead Preparation:</em></strong><br /><br />Heat the olive oil in a large saucepan over medium heat. Turn the heat to high and add the pork. Cook high heat, breaking up the meat as it cooks until cooked through, about 5 minutes.<br /><br />Add the onion, garlic and jalapeño to the pan. Cook, stirring, until softened, about 5 minutes.<br /><br />Add the coriander, cumin and cayenne and stir until fragrant, 30 seconds.<br /><br />Add the rice and cook, stirring, until chalky white, about 3 minutes.<br /><br />Add the stock, salt and bay leaves; bring to a boil. Reduce the heat to low, cover and simmer until the rice is tender, 15 to 20 minutes.<br /><br />Remove from heat, fluff with a fork and allow rice to completely cool. Transfer rice to a covered baking pan and refrigerate up to 2 days.<br /><br /><strong><em>Last-Minute Preparation:</em></strong><br /><br />Place baking pan in preheated 325 degree oven and cook until heated through. Again, fluff the rice with a fork. Stir in the scallions and serve.<br /><br /><strong><span style="color:#cc0000;">Goes well with:</span></strong><br /><ul><li><strong><a href="http://makeaheadmeals.blogspot.com/2008/02/28-slow-cooker-bbq-ribs.html"><span style="color:#cc0000;">Slow Cooker Barbecued Ribs</span></a></strong></li></ul>Chef Momhttp://www.blogger.com/profile/05708341505735279186noreply@blogger.com1tag:blogger.com,1999:blog-2032882812828070991.post-82262534952194041942008-02-29T15:03:00.004-05:002008-02-29T15:17:45.440-05:0037. Make Ahead Pound Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-tAgEx6vADGwHQPEl3KiOX6aVs7yIwc46oeuzs59FnFQs7v7ZqYmVzKg4flv6GYsvvmj5Ad-xKoNr-iw5peZ4CRQaU2f7VMsN0yNWcXDSYO9xzOE8er3rsieQ5mhZW3gNpRTOdcwqSldo/s1600-h/Pound+Cake+with+Fruit.jpg"><img id="BLOGGER_PHOTO_ID_5172495870597167122" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-tAgEx6vADGwHQPEl3KiOX6aVs7yIwc46oeuzs59FnFQs7v7ZqYmVzKg4flv6GYsvvmj5Ad-xKoNr-iw5peZ4CRQaU2f7VMsN0yNWcXDSYO9xzOE8er3rsieQ5mhZW3gNpRTOdcwqSldo/s400/Pound+Cake+with+Fruit.jpg" border="0" /></a><br /><br />Pound cake's name was derived from its recipe: 1 lb butter, 1 lb sugar, etc. This pound cake may stray from the original recipe, but it's as easy to make and even tastier! This stores very well in the freezer for months and takes no time to defrost. Great to have on hand for unexpected company or a sudden sweet-tooth.<br /><br /><strong><em>Ingredients:</em></strong><br /><br />1/2 lb butter, softened<br />2 cups confectioner's (powdered) sugar<br />3 large eggs<br />1-2/3 cups all-purpose flour<br />1 tablespoon pure vanilla extract<br /><br /><strong><em>Make-Ahead Preparation:</em></strong><br /><br />Preheat oven to 325 degrees F. Coat 8-1/2' loaf pan with cooking spray.<br /><br />Cream butter with sugar with mixer on high speed for 5 minutes. Add one egg and a little of the flour. Beat for 2 minutes to combine.<br /><br />Add second egg and half of the remaining flour. Beat an additional 2 minutes. Add the third egg, the remaining flour and the extract. Beat 2 minutes.<br /><br />Spread batter evenly in prepared loaf pan, smoothing the top. Tap gently on hard surface to remove any air bubbles.<br /><br />Bake for 65 minutes or until tester inserted into center comes out clean.<br /><br />Cool in loaf pan on wire rack 30 minutes. Remove from pan and allow to cool completely.<br /><br />Cut into 1/2 inch thick slices. Wrap in plastic wrap and then a layer of tin foil. Label and freeze for up to 3 months.<br /><br /><strong><em>Last-Minute Preparation:</em></strong><br /><br />Remove pound cake from the freezer and remove tin foil. One slice will take approximately 10 minutes to defrost.<br /><br /><strong><em>Serving Suggestions:</em></strong><br /><ul><li>Spread a thin layer of <a href="http://www.nutellausa.com/">Nutella</a> on two slices of pound cake. Top one slice with thinly sliced fresh strawberries. Put the two slices together sandwich-style, Nutella sides in. Cook on panini pan or press until lightly browned.</li><li>Server with fresh, cut-up fruit and a dollop of whipped cream.</li><li>Sift a thin layer of confectioners sugar over top and serve plain.</li><li>Drizzle with <a href="http://www.joyofbaking.com/ganache.html">chocolate ganache</a>.</li></ul><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO3jxpv8WI8i6XoOOGPEtyWRrBqec7nPhFlOaiL46hE_O-NIpv3cobaHLi2wno2LBsiNdGLR0ZIICH2ItUFUCN91j5t0u8jaiDSp4FImEr40JUYM_jRRJ7Fr3VsS2HxZ7ekUQGy0cvczhX/s1600-h/Pound+Cake+Slice.jpg"><img id="BLOGGER_PHOTO_ID_5172495960791480354" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO3jxpv8WI8i6XoOOGPEtyWRrBqec7nPhFlOaiL46hE_O-NIpv3cobaHLi2wno2LBsiNdGLR0ZIICH2ItUFUCN91j5t0u8jaiDSp4FImEr40JUYM_jRRJ7Fr3VsS2HxZ7ekUQGy0cvczhX/s400/Pound+Cake+Slice.jpg" border="0" /></a>Chef Momhttp://www.blogger.com/profile/05708341505735279186noreply@blogger.com0tag:blogger.com,1999:blog-2032882812828070991.post-78304984759915730172008-02-24T16:57:00.003-05:002008-02-24T17:08:03.883-05:0036. Antipasti Pasta Salad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm3k1n6AjAdPT5-03Y_RPLNmi7Jtd5m0ZurNltvNcmALptEUU9ABZZUU83jD235W12quha-GujNbh9HHpz6E8D_f9C-lWJtLqeMfWcYVUVOwLnu_Adw_bhyY6GqCAfnTHnkmZC1k1oWJDq/s1600-h/Antipasti+Pasta+Salad.jpg"><img id="BLOGGER_PHOTO_ID_5170669669138739074" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm3k1n6AjAdPT5-03Y_RPLNmi7Jtd5m0ZurNltvNcmALptEUU9ABZZUU83jD235W12quha-GujNbh9HHpz6E8D_f9C-lWJtLqeMfWcYVUVOwLnu_Adw_bhyY6GqCAfnTHnkmZC1k1oWJDq/s400/Antipasti+Pasta+Salad.jpg" border="0" /></a><br />With all of the ingredients of a traditional Italian antipasti, this salad serves equally well as a starter or a luncheon main course. Be sure to ask the deli to cut the salami and provolone into 1/2" slices for you.<br /><br /><strong><em>Ingredients:</em></strong><br /><br />1 package (16 ounces) medium pasta shells<br />1/4 lb. hard salami, cubed<br />1/4 lb. sliced pepperoni, halved<br />1/4 lb. provolone cheese, cubed<br />4 medium Roma tomatoes, seeded and chopped<br />4 celery ribs, chopped<br />1 medium green pepper, chopped<br />1/2 cup sliced pimiento-stuffed olives<br />1/2 cup Kalamata olives, pitted and sliced<br />1 bottle (8 ounces) red wine vinaigrette dressing<br />2 teaspoons dried oregano<br />1/2 teaspoon pepper<br /><br /><strong><em>Make-Ahead Preparation:</em></strong><br /><br />Cook pasta according to package directions; rinse in cold water, drain and let cool slightly.<br /><br />Place pasta in a large bowl; add salami, pepperoni, cheese, vegetables and olives. Add salad dressing, oregano and pepper; toss to coat. Cover and refrigerate until ready to serve, no more than two days.<br /><br /><strong><em>Last Minute Preparation:</em></strong><br /><br />Check the salad. If the pasta has absorbed too much of the dressing, freshen it up by tossing with more dressing. Garnish with some <a href="http://en.wikipedia.org/wiki/Banana_pepper">pepperoncini</a>.Chef Momhttp://www.blogger.com/profile/05708341505735279186noreply@blogger.com1tag:blogger.com,1999:blog-2032882812828070991.post-42197641725402922502008-02-24T15:59:00.002-05:002008-02-24T16:08:45.714-05:0035. Slow Cooked Thai Pork Stew<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVXEDeD99PRZh7kcS3x4PPrcAtoK-nGAPBut6mhVDo-eWdy85WPzgDt6eDybshwyIkevZjDFO2FlrRaV6lqAJs2HJxfggNJ7t2yzT1a7_1KUxYJIo0cWu2iLkmsO0T-D3gYFhcCi3QAe99/s1600-h/Thai+Pork+Stew.jpg"><img id="BLOGGER_PHOTO_ID_5170654641048170354" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVXEDeD99PRZh7kcS3x4PPrcAtoK-nGAPBut6mhVDo-eWdy85WPzgDt6eDybshwyIkevZjDFO2FlrRaV6lqAJs2HJxfggNJ7t2yzT1a7_1KUxYJIo0cWu2iLkmsO0T-D3gYFhcCi3QAe99/s400/Thai+Pork+Stew.jpg" border="0" /></a> The flavor of slow-cooked pork melds with the Asian tastes of lime, peanut butter and teriyaki in this intriguing and delicious dish. Be sure to freeze the leftovers in individual containers for quick workday lunches.<br /><br /><strong><em>Ingredients:</em></strong><br /><br />2 pounds boned pork loin, cut into 4 pieces<br />2 cups julienne-cut red bell pepper<br />1/4 cup teriyaki sauce<br />2 tbs rice wine vinegar<br />1 tsp crushed red pepper<br />2 garlic cloves, minced<br />1/4 cup creamy peanut butter<br /><br />6 cups hot cooked basmati rice<br />1/2 cup chopped green onions<br />2 tbs chopped, dry-roasted peanuts<br />8 lime wedges<br /><br /><strong><em>Make-Ahead Preparation:</em></strong><br /><br />Trim fat from pork and discard. Place pork, bell pepper, and next 4 ingredients in an electric slow cooker. Cover with lid, and cook on low-heat setting 8 hours.<br /><br /><strong><em>Last Minute-Preparation:</em></strong><br /><br />Cook rice. While it is cooking, remove pork from slow cooker, and coarsely chop. Add peanut butter to liquid in slow cooker; stir well to combine. Stir in pork.<br /><br />Serve stew on top of rice in individual serving bowls. Top each serving with onions and peanuts. Garnish with lime wedges.Chef Momhttp://www.blogger.com/profile/05708341505735279186noreply@blogger.com1tag:blogger.com,1999:blog-2032882812828070991.post-65084295899326291412008-02-24T15:11:00.004-05:002008-02-24T15:24:26.582-05:0034. Spicy Tomato and Pepper Soup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifB3zb9xQ9UyTrx4CHTw_ZVjMWRAIvIwmRRfqo4BHccpN0rFRQ6zYzFYTG6aaoWQNrt2ixe1SKxs0VUz5V7-3V6n8JKfMATxTkyXGPgNgcegccYeOce5roTF7zL004Q_BwGPTEjb_6V6BE/s1600-h/Roasted+Red+Pepper+Soup+2.jpg"><img id="BLOGGER_PHOTO_ID_5170642142693338962" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifB3zb9xQ9UyTrx4CHTw_ZVjMWRAIvIwmRRfqo4BHccpN0rFRQ6zYzFYTG6aaoWQNrt2ixe1SKxs0VUz5V7-3V6n8JKfMATxTkyXGPgNgcegccYeOce5roTF7zL004Q_BwGPTEjb_6V6BE/s400/Roasted+Red+Pepper+Soup+2.jpg" border="0" /></a><br /><br />Hearty enough for a winter lunch and light enough for a summer meal, Spicy Tomato and Pepper Soup is an all-season meal. It pairs perfectly with a grilled cheese sandwich and/or baby mixed green salad with a light dressing. <br /><br /><strong><em>Ingredients:</em></strong><br /><br />1 large onion, minced<br />2 cups finely chopped sweet red or yellow peppers<br />1 clove garlic, minced<br />2 tbs olive oil<br />2 tsp chili powder<br />1 tsp dried oregano<br />1/8 tsp ground red pepper<br />1/8 tsp ground black pepper<br />4 cups lowfat chicken stock<br />2 cups diced tomatoes<br /><br /><strong><em>Make-Ahead Preparation:</em></strong><br /><br />In a 3-quart saucepan over medium heat, saute the onions, peppers and garlic in the olive oil for about five minutes or until the onions are translucent and the peppers are softened. Stir in the chili powder, oregano and peppers. Saute for one minute.<br /><br />Add the stock and tomatoes and bring to a boil. Cover, reduce heat, and simmer for 20 minutes.<br /><br />Working in batches, put the soup into a blender and blend on high speed until smooth. Repeat with remaining soup.<br /><br />Allow soup to cool completely. Pour into storage container(s) and freeze for up to 3 months.<br /><br /><strong><em>Last Minute Preparation:</em></strong><br /><br />Thaw soup overnight in the refrigerator. Warm in saucepan over medium heat until heated through.<br /><br />Pour into serving bowls. Top with a dollop of sour cream or <a href="http://en.wikipedia.org/wiki/Cr%C3%A8me_fra%C3%AEche">creme fraiche</a> and some crumbled bacon.Chef Momhttp://www.blogger.com/profile/05708341505735279186noreply@blogger.com0tag:blogger.com,1999:blog-2032882812828070991.post-70362223006805490662008-02-24T09:06:00.006-05:002008-02-24T09:18:27.429-05:0033. Freeze-Ahead Oreo Cheesecake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpSmvQ0ibu8p3_EmXbpAxsUPtTQw-1qjzHLPKfR0cBc6R7GZ1ym1KeBPf8RLavvad_BMKocNtU2xMG8Hq-lzHPsI2JF7_DvNlXWWSVutu9_b82olIB8VjubLY3de7RtRpSXKzIDfwl2gwj/s1600-h/Oreo+Cheesecake+1.jpg"><img id="BLOGGER_PHOTO_ID_5170548439391842114" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpSmvQ0ibu8p3_EmXbpAxsUPtTQw-1qjzHLPKfR0cBc6R7GZ1ym1KeBPf8RLavvad_BMKocNtU2xMG8Hq-lzHPsI2JF7_DvNlXWWSVutu9_b82olIB8VjubLY3de7RtRpSXKzIDfwl2gwj/s400/Oreo+Cheesecake+1.jpg" border="0" /></a><br />This restaurant copycat recipe for Oreo Cheesecake will freeze very nicely for up to one month. Try slicing the cheesecake before freezing and separating each slice with a sheet of waxed or parchment paper. A perfect as-you-need it dessert!<br /><br /><strong><em>Ingredients:<br /></em></strong><br />2 tbls melted butter<br />1-1/2 cups Oreo® cookie crumbs<br />1-1/2 lbs cream cheese<br />1 cup granulated sugar<br />5 eggs<br />1 cup sour cream<br />1/4 cup all-purpose flour<br />2 tsp vanilla extract<br />1/4 tsp. salt<br />15 Oreo® cookies, coarsely chopped<br /><br /><strong><em>Make-Ahead Preparation:</em></strong><br /><br />Allow cream cheese, eggs and sour cream to come to room temperature. Preheat oven to 325 degrees.<br /><br />In medium bowl, combine butter and cookie crumbs. Press evenly into the bottom of a greased 10" springform pan to form the bottom crust; set aside.<br /><br />In a large bowl, beat cream cheese with an electric mixer until light and fluffy. Beat in sugar and eggs.<br /><br />Stir in sour cream, flour, vanilla, and salt. Fold in 5 chopped cookies.<br /><br />Pour mixture into springform pan; top with remaining chopped cookies.<br /><br />Bake on the top rack of a 325 degree oven for 1 hour and 15 minutes. Turn off the oven, prop the door open several inches, and allow cake rest in oven for 1 hour.<br /><br />Remove cheesecake from oven and allow to cool completely.<br /><br />Remove the outer rim (sides) of the springform pan, leaving the cheesecake sitting on the bottom of the pan. Wrap the cheesecake (with the bottom of the pan) with several layers of plastic wrap and then a layer over the outside with aluminum foil. Freeze completely.<br /><br /><strong><em>Last-Minute Preparation:</em></strong><br /><br />Allow cheesecake to defrost overnight in the refrigerator. When partially thawed, unwrap and transfer it from the springform pan bottom onto the serving plate.Chef Momhttp://www.blogger.com/profile/05708341505735279186noreply@blogger.com0tag:blogger.com,1999:blog-2032882812828070991.post-10632384885099368462008-02-24T06:47:00.005-05:002008-02-29T14:38:26.550-05:0032. Turkey Burgers a la Greece<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjoTRZLoY0Wlwhv1rCuI-crafkNdO4KMPvjYE5jsCgEkXZFGexG8L3ELwiEQlBo4CYUfWjiP4V0MbhuIjcwGYWhG8UNSo_XvxYxx1XSAFPLxlu2mG3-wT5IFlDPmsfBx2A66IRnJidAdHw/s1600-h/Turkey+Burgers+1.jpg"><img id="BLOGGER_PHOTO_ID_5170513276494589730" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjoTRZLoY0Wlwhv1rCuI-crafkNdO4KMPvjYE5jsCgEkXZFGexG8L3ELwiEQlBo4CYUfWjiP4V0MbhuIjcwGYWhG8UNSo_XvxYxx1XSAFPLxlu2mG3-wT5IFlDPmsfBx2A66IRnJidAdHw/s400/Turkey+Burgers+1.jpg" border="0" /></a><br /><br />Low on fat but big on flavor, these Greek-inspired freeze-ahead turkey burgers will please even the pickest of palates.<br /><br /><strong><em>Ingredients:</em></strong><br /><br />1 lb. ground turkey<br />1 cup feta cheese, crumbled<br />1/2 cup chopped Kalamata olives<br />2 tsp dried Italian seasoning<br />1/4 cup finely minced onion<br />1/4 cup chopped fresh flat-leaf parsley<br />1 clove garlic, finely minced<br />freshly ground black pepper to taste<br /><br /><strong><em>Make-Ahead Preparation:</em></strong><br /><br />In a large bowl, combine all ingredients thoroughly, being careful not to overwork.<br /><br />Separate into four equal parts and shape into patties. Stack patties in twos, separating each patty with a sheet of waxed paper. Put into ziploc bag removing all extra air and freeze for up to 3 months.<br /><br /><strong><em>Last-Minute Preparation:</em></strong><br /><br />Remove turkey burgers from freezer and place in refrigerator to defrost, generally 24hours but not more than two days ahead.<br /><br />Oil grates of grill with a little olive oil and preheat. Grill turkey burgers until cooked through, approx. 4 minutes per side.<br /><br />Serve on buns, rolls or pita bread with sliced tomato, some fresh Romaine lettuce and a drizzle of Greek dressing.<br /><br /><br /><strong><em><span style="font-size:130%;">Greek Salad Dressing</span></em></strong><br /><br />1/3 cup plus 1 tablespoon olive oil<br />1 teaspoon garlic powder<br />1 teaspoon dried oregano<br />1 teaspoon dried basil<br />3/4 teaspoon pepper<br />3/4 teaspoon salt<br />3/4 teaspoon onion powder<br />3/4 teaspoon Dijon-style mustard<br />1/2 cup plus 2 teaspoons red wine vinegar<br /><br />Combine all ingredients except the oil. Drizzle in the oil while whisking vigorously, or add the add, cover container tightly and shake well until combined. Store covered at room temperature.<br /><br /><strong><span style="color:#cc0000;">Tastes good with:</span></strong><br /><ul><li><strong><a href="http://makeaheadmeals.blogspot.com/2008/01/11-marinated-green-bean-salad.html"><span style="color:#cc0000;">Marinated Green Bean Salad</span></a></strong></li><li><strong><a href="http://makeaheadmeals.blogspot.com/2008/01/14-make-ahead-cole-slaw.html"><span style="color:#cc0000;">Make-Ahead Cole Slaw</span></a></strong></li></ul>Chef Momhttp://www.blogger.com/profile/05708341505735279186noreply@blogger.com1tag:blogger.com,1999:blog-2032882812828070991.post-3647776224881821632008-02-24T05:11:00.004-05:002008-02-24T06:23:47.934-05:0031. Easy Spanish Chicken and Rice<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhraF4_O9w66gr1fffrhbcHjcw2ZVt3y98prOrDzpCnnqcOnW3LI88jNoIxgbFVC8k__cZUwJsb1Hf8l7_2tKPUG64Hp2D3qTgNjjuR_JO5sDEotsBG4XOz_dnaEb7ofaKUsoFGEwslYLc3/s1600-h/Arroz+Con+Pollo+1.jpg"><img id="BLOGGER_PHOTO_ID_5170487584000225042" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhraF4_O9w66gr1fffrhbcHjcw2ZVt3y98prOrDzpCnnqcOnW3LI88jNoIxgbFVC8k__cZUwJsb1Hf8l7_2tKPUG64Hp2D3qTgNjjuR_JO5sDEotsBG4XOz_dnaEb7ofaKUsoFGEwslYLc3/s400/Arroz+Con+Pollo+1.jpg" border="0" /></a><br />This tasty take on Spanish Chicken and Rice is not only simple and quick to prepare, but it freezes beautifully as well. <br /><br /><strong><em>Ingredients:</em></strong><br /><br />1 lb. boneless, skinless chicken breasts, cut into 1" cubes<br />1/2 lb. hot Italian sausage or chorizo, cut in 1/2" slices<br />1 8 oz. pkg Goya yellow rice mix<br />3 tbs olive oil<br />medium yellow onion, chopped<br />1 clove garlic, minced<br />2 cups hot water<br />1 cup frozen peas<br />1/2 cup chopped Spanish or Manzanilla olives<br />hot sauce, to taste<br />salt & pepper to taste<br /><br /><strong><em>Make-Ahead Preparation:</em></strong><br /><br />In a large skillet, heat the olive oil over medium-high heat. Generously season the chicken cubes with salt and pepper and add to skillet with the sausage slices. Cook for just a few minutes, stirring, until the chicken is nicely browned but not cooked through. <br /><br />Turn heat to medium. Add the onion and garlic to the pan and saute for approx. five minutes or until onion is translucent. Be careful not to brown the garlic or it will get bitter.<br /><br />Add the water, rice mix and seasonings to the skillet. Add hot sauce to taste. Stir well to combine ingredients. As soon as mixture starts to bubble, cover, turn heat to low and let simmer for 20 minutes.<br /><br />Remove pan from heat. Stir in the peas and the olives. Turn mixture into a 2-1/2 quart glass or ceramic baking dish. Let cool. Cover tightly with tin foil and freeze. <br /><br /><strong><em>Last Minute Preparation:</em></strong><br /><br />To defrost, remove baking dish from freezer and put into refrigerator for no less than 24 hours and no more than two days.<br /><br />Preheat conventional oven to 350 degrees. Bake for 45 minutes to 1 hour, or until heated through.<br /><br /><strong><em>Note:</em></strong> <span style="font-size:85%;">Do not reheat casserole in microwave. It tends to heat it unevenly and you chance making the rice get very mushy.</span>Chef Momhttp://www.blogger.com/profile/05708341505735279186noreply@blogger.com0tag:blogger.com,1999:blog-2032882812828070991.post-15325356293138986572008-02-03T17:27:00.000-05:002008-02-03T17:38:46.317-05:0030. Make Ahead Lunch WrapsWhether your goal is to save money by bringing your lunch to work, eat healthier or stick at your desk through your lunch hour, these make-ahead wraps will fit the bill.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBK2xGFU69l2oZ3EN8OXQIOyCDvz7HUrMe6HGote7BUhyt-JPPVpOeC9d3QRqHxWuIomMgoI66zr_qAmb7C69_VNmluGhuvJSydzGyysB5U20er6o8BNmGavRPN3s8ko2ES7n2Q-aPk3yO/s1600-h/Bean+and+Rice+Wrap.jpg"><img id="BLOGGER_PHOTO_ID_5162885378885437890" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBK2xGFU69l2oZ3EN8OXQIOyCDvz7HUrMe6HGote7BUhyt-JPPVpOeC9d3QRqHxWuIomMgoI66zr_qAmb7C69_VNmluGhuvJSydzGyysB5U20er6o8BNmGavRPN3s8ko2ES7n2Q-aPk3yO/s400/Bean+and+Rice+Wrap.jpg" border="0" /></a><br /><br /><strong>Ingredients</strong>:<br /><br />1 cup uncooked brown rice<br />1 tsp cumin<br />4 cups water<br />Salt to taste<br />1 package Southwest seasoning, 4 oz<br />Pepper to taste<br />4 can (15 oz) black beans<br />1 tsp garlic powder<br />2 can (15.5 oz) Pinto beans<br />1 tsp oregano<br />1 can (10 oz) whole kernel corn<br />1 sweet onion, chopped<br />1 jar (10 oz) Salsa<br />1 cup cheddar cheese, shredded<br />16 ten-inch flour tortillas<br />1 cup Monterey jack cheese, shredded<br /><br /><strong>Make Ahead Preparation</strong>:<br /><br />Combine rice, southwest seasoning and water in a saucepan, and bring to a boil. Reduce heat to low. Cover and simmer for 35 to 40 minutes or until rice is tender. Remove from heat and cool.<br /><br />Place black beans and pinto beans into a colander or strainer; rinse. Add corn, onion, spices and salsa, and toss to mix. Transfer to a large bowl, and mix in rice and cheese.<br /><br />Divide the mixture evenly among the tortillas, and roll up.<br /><br />Freeze wraps in single layer on lightly greased cookie sheet. When fully frozen, wrap individually in foil or plastic wrap. Place wraps in large zip-top freezer bags; freeze.<br /><br />Last Minute Assembly:<br /><br />Unwrap wraps from foil or plastic wrap. To heat using microwave, wrap in a paper towel. Cook in microwave until heated through, approximately 2 minutes at 70% power. <br /><br />To heat in oven, thaw wrap. Remove plastic wrap if used in freezing and wrap in tin foil. Bake at 350F for ten minutes.Chef Momhttp://www.blogger.com/profile/05708341505735279186noreply@blogger.com0tag:blogger.com,1999:blog-2032882812828070991.post-72350671502647843322008-02-03T16:46:00.000-05:002008-02-03T16:57:23.433-05:0029. Basque Pork StewA touch of tomato, a hint of heat and bit of citrus combine to make this Basque Pork Stew make an explosion of flavors in your mouth!<br /><br /><br /><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkNVSHWc2dztXHA-XIQT0zFv9IAsg7OD1kawhpVtu8qwflvqLvDZgA2HXOrATEcCiwIvVsFdKxj4hMGmbi-X0mMeI0x4sp4mi8yOgm8BptEbohf02D6rPCwZ0zUew-CmCH3bHO5rcNtOBs/s1600-h/Basque+Pork+Stew.jpg"><img id="BLOGGER_PHOTO_ID_5162873997222103474" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkNVSHWc2dztXHA-XIQT0zFv9IAsg7OD1kawhpVtu8qwflvqLvDZgA2HXOrATEcCiwIvVsFdKxj4hMGmbi-X0mMeI0x4sp4mi8yOgm8BptEbohf02D6rPCwZ0zUew-CmCH3bHO5rcNtOBs/s400/Basque+Pork+Stew.jpg" border="0" /></a><br /><strong>Ingredients</strong>:<br /><br />2 lbs lean pork shoulder, cut in 1-1/2" cubes<br />3 tbs olive oil<br />Salt & pepper to taste<br />2 onions, sliced thick<br />1 cup chicken stock<br />2 tbs tomato paste<br />2 sweet red peppers, cored and cut in strips<br />1/4 lb prosciutto (or baked ham), coarsely chopped<br />10 cloves garlic, thinly sliced<br />1 tsp paprika<br />1 tsp dried thyme<br />1/4 tsp crushed red pepper flakes<br />1 orange<br /><br /><strong>Make Ahead Preparation</strong>:<br /><br />In deep skillet or shallow saucepan, heat 1 tb of the oil over medium-high heat; brown pork in batches, adding more oil as necessary. Sprinkle with salt and pepper. Transfer to plate to keep warm.<br /><br />Add onions to the skillet. Cook over medium heat, stirring occasionally, for 5 minutes or until onions are translucent.<br /><br />Add chicken stock and <a href="http://www.fooddownunder.com/cgi-bin/g.cgi?g=134&r=155812"></a>tomato paste to the hot pan to deglaze it and bring to a boil. Return pork to skillet. Add peppers, prosciutto, garlic, paprika, thyme and crushed red pepper flakes.<br /><br />Grate rind from orange; add orange zest to the stew. Peel remaining orange; chop coarsely and stir into stew.<br /><br />Reduce heat. Cover and simmer over low heat, stirring occasionally, for 1 to 1-1/2 hours or until pork is tender. Taste and adjust seasonings if necessary.<br /><br />Can be prepared up to 2 days ahead, covered and refrigerated. May be frozen for up to 2 months, thaw in refrigerator and bring to room temperature. </p><p><strong>Last Minute Assembly</strong>:</p><p>Defrost stew overnight in refrigerator. Reheat over medium-low heat. </p><p>Serve as is or over a bed of steamed rice or egg noodles.<br /><br /><strong><em>Note</em></strong>: This recipe would also lend itself well to a crockpot. Simply brown pork on all sides in oil in hot pan. Add to crockpot with remaining ingredients. Set to low and cook for 6 to 8 hours.</p>Chef Momhttp://www.blogger.com/profile/05708341505735279186noreply@blogger.com0tag:blogger.com,1999:blog-2032882812828070991.post-41658344237973565322008-02-03T16:19:00.002-05:002008-02-29T17:06:30.531-05:0028. Slow Cooker BBQ RibsIf you think barbecued ribs are summertime fare only, think again! This slow-cooked crockpot version will make you feel like it's summertime all year.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrz7B7C_HEMb75FBZL3nYVVBF5ADs7hZtoq9JQC3PV6ezr878X1Rve8tsMFDZuioqSlt56p3BfW65W7_ZfcfFtFpkA0PeccpTyS46qvjr69cM5XfKS8W1hsx7PULCAzc29id94gFI4Pkh3/s1600-h/Barbecued+Pork+Ribs.jpg"><img id="BLOGGER_PHOTO_ID_5162867374382533026" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrz7B7C_HEMb75FBZL3nYVVBF5ADs7hZtoq9JQC3PV6ezr878X1Rve8tsMFDZuioqSlt56p3BfW65W7_ZfcfFtFpkA0PeccpTyS46qvjr69cM5XfKS8W1hsx7PULCAzc29id94gFI4Pkh3/s400/Barbecued+Pork+Ribs.jpg" border="0" /></a><br /><strong>Ingredients</strong>:<br /><br />4 lbs pork baby-back ribs<br />Salt & pepper to taste<br />2 cups bottled or homemade BBQ sauce<br />1 cup ketchup<br />1/3 cup light brown sugar, firmly packed<br />3 tbs red wine vinegar<br />2 tsp dried oregano<br />2 tsp Worcestershire sauce<br />1 dash hot sauce<br /><br /><strong>Make Ahead Preparation</strong>:<br /><br />Season ribs to taste with salt and pepper.<br /><br />In a medium bowl, mix together the BBQ sauce, ketchup, brown sugar, vinegar, oregano, Worcestershire sauce, hot sauce, and salt and pepper. Place ribs in slow cooker. Pour sauce over ribs, and turn to coat.<br /><br />Cover, and cook on Low 6 to 8 hours, or until ribs are tender.<br /><br />To serve immediately, see instructions below. Or allow ribs to cool, wrap them tightly in tin foil and refrigerate for up to 3 days.<br /><br /><strong>Last Minute Assembly</strong>:<br /><br />Preheat oven to 375 degrees. Place ribs on foil-wrapped baking sheet and baste with some additional BBQ sauce. Bake for approximately 20 minutes or until ribs are heated through and you start to see some caramelization of the sauce.<br /><br /><span style="color:#cc0000;"><strong>Goes well with:</strong></span><br /><ul><li><a href="http://makeaheadmeals.blogspot.com/2008/01/14-make-ahead-cole-slaw.html"><span style="color:#cc0000;"><strong>Make-Ahead Cole Slaw</strong></span></a></li><li><a href="http://makeaheadmeals.blogspot.com/2008/02/38-make-ahead-dirty-rice-with-pork.html"><span style="color:#cc0000;"><strong>Make-Ahead Dirty Pork Rice</strong></span></a></li></ul><span style="color:#3333ff;"></span>Chef Momhttp://www.blogger.com/profile/05708341505735279186noreply@blogger.com2