Posted at 03:58 PM in from the freezer | Permalink | Comments (0) | TrackBack (0)
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We did some freezer cooking on Sunday and tried something new . . . twice baked potatoes. I've known for a long time you can freeze twice baked potatoes, however we've never actually done them. Inspired by the Don't Panic ladies (and a huge bag of potatoes sitting in our kitchen) we made the leap.
We used 6 potatoes, 8 oz. low fat cream cheese, milk, onion powder, butter, fresh ground mixed pepper and some leftover parsley from our Meat Sauce.
Spoon mashed potato mixture back into your shells, then sprinkle with any additional items that catch your fancy such as paprika. Wrap each potato half individually in plastic wrap and insert into freezer bags. The only thing you have to do when you are ready to eat them is to thaw potatoes completely and bake in a 350 degree oven for 20 - 30 minutes or until heated through.
While they turned out just fine, one tip I have for future attempts is to not let them cool as much as we did. It made it hard to get the flesh out without tearing the skins, so we had to leave a fairly large "wall" around the twice baked part. We do look forward to enjoying these yummy potatoes and they are easy enough, we'll be making them again.
Posted at 03:56 PM in from the freezer | Permalink | Comments (0) | TrackBack (0)
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I have an old tattered copy of this recipe from (I think) my friend Jenn. I say old and tattered b/c it has been used so often there are food stains everywhere. This is one that we threw in the slow cooker late last week to have for dinner that night, and then froze the rest for easy meals later on. We have modified the recipe a bit to stretch the servings a bit more and allot for less meat in each serving. This would be an attempt to make it slightly more balanced.
(I know the picture isn't the most appealing, however once the fat is skimmed off, this is very tasty.)
Pour undrained tomatoes in bottom of insert, add all remaining ingredients, finishing with the pork roast on top. Cook on LOW for 6-8 hours or HIGH for 5-6 hours. When finished, shred meat. This is great on nachos, burritos, tacos, or over a baked potato or rice.
Posted at 04:03 PM in from the freezer | Permalink | Comments (0) | TrackBack (0)
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Tracy and I have some wonderful friends at church that have a really nice farm but the coolest part is that they raise sheep. And we bought one. To go in the freezer. Locally raised, farm fresh, hormone free and then processed by a local butcher.
We paid just over $230 for 35+/- lbs of lamb chops, ground lamb, shanks and a few roasts. So far I have cooked up some of the chops and made lamburgers. For the lamb chops I have been seasoning them with some of the Penzey’s Lamb Seasoning. Usually when we do hamburgers we like to spice them up with the Northwoods Seasoning.
Tracy and I love lamb but most Americans do not. This is an interesting article from the New York Times that gives some insight to our aversion to eating sheep compared to the rest of the industrialized world. My understanding from a few people who have lived in Rutherford County for many years is that there used to be lots of sheep and goat farms around here. I also think that some people confuse the ‘gamy’ taste (in the pejorative sense) of lamb, goat and/or deer with a ‘this is natural’ taste of meat or maybe they are just too acclimated to a very mild flavor of beef. When I went to London and Dublin in April 2007 several of the meals I had there were lamb. One of the very best lamb dishes I have ever had was in a small Iraqi family restaurant in London that served a lamb shank on a bed of rice topped with pumpkin seeds and golden raisins. The presentation of that dish was just beautiful. While on that trip I snapped this picture of the Avebury sheep. They help keep the grass cut around all the monuments.
Another very good meal I had in Dublin was a lamb Boxty at this place.
So now we have a lot of lamb in the freezer and lots of recipes to try. Shepard's Pie? Rack of Lamb? I have never tried a Lancashire hotpot. Let's see what Tracy has to say about that....
Posted at 05:02 AM in from the freezer | Permalink | Comments (0) | TrackBack (0)
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Posted at 03:31 PM in from the freezer | Permalink | Comments (0) | TrackBack (0)
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Roll up each noodle, jelly-roll fashion, beginning at 1 narrow end.
Pour tomato sauce over rolls. Cover and bake at 350 degrees F. for 25 minutes. Sprinkle with mozzarella cheese. Cover and bake an additional 5 minutes or until cheese melts.
Posted at 02:36 PM in from the freezer, the dinner plate | Permalink | Comments (0) | TrackBack (0)
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Posted at 03:26 AM in from the freezer, the dinner plate | Permalink | Comments (1) | TrackBack (0)
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Posted at 05:36 PM in from the freezer | Permalink | Comments (0) | TrackBack (0)
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However, I can only find sausage in a 14 oz. package, like my food spicy, plus enjoy a more substantial serving. And it reheats well. So I "double" the recipe - "quadruple" the salsa - and use black beans from the freezer. By doing this I get 4 (2 C.) servings at 3 points. Plus the points from the quesadillas.
Posted at 02:32 PM in from the freezer | Permalink | Comments (0) | TrackBack (0)
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If you remember us talking about freezing leftover beer for a future beer bread experiment, I have to say it was a tasty success. This time we threw in a cup of shredded cheddar cheese and had problems getting it out of the loaf pan. So we just ate from there . . .
Very tasty with our steak and salad and roasted Brussels Sprouts, made even tastier by a new discovery we were introduced to up in KY: balsamic glaze. I'll tell you about that in just a moment . . .
Posted at 03:38 PM in from the freezer, on the side | Permalink | Comments (0) | TrackBack (0)
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