I' so excited ... I made a few sets of these (sets of 4 of the cards framed) they sat in a consignment shop for a long time. She sells my soap & other little doodads that I make from time to time. A guy bought 2 of the sets & loved them. He wants more. he has a bed & breakfast & wants them in different color combos to match different rooms at his inn. =)
Today I bought a HUGE butchers package of boneless skinless chicken breast on sale. I portioned them out 5 halves to a zip lock bag. I poured different marinades (BBQ sauce, Italian dressing, Chinese dressing, Balsamic & Lemon) marked the bags with a sharpie & froze them. Now as the meat defrosts it will marinate as well. Balsamic & Lemon I made with equal parts balsamic vinegar, fresh squeezed lemon juice, & grape seed oil. With a bit of minced garlic, & dried parsley. Chinese dressing is sesame seed oil, light soy sauce, minced garlic & a little fresh grated black pepper. I add grated ginger after the meat is defrosted.
We roasted 5 pounds of fresh green beans with olive oil, garlic & sea salt. (SO tasty!!!)
Also made a large potato salad with red skin potatoes, green beans, diced hard boiled egg, just enough mayo to hold together, mustard, salt & pepper.
Tomorrow I hope to make a big pot of chicken soup. =)
=) what a great idea!! Currently under our roof we have myself, my fella, & his teenage daughter. Occasionally my bestie & her daughter or my step daughters fella will join us for dinner or a weekend lunch. I also try every couple weeks to cook & take a meal to my Gram & my parents. Today I am crock potting it! I have a few different crock pots. I have my largest one going with tomato sauce & turkey/beef meat balls. my sauce I do semi-homemade. 1 large jar of Ragu bought on sale with a coupon, 2 cans of crushed tomatoes, 1 can of stewed tomatoes & several fresh tomatoes chopped. also 1 peeled onion left whole, some minced garlic, dried oregano, dried parsley, a couple glugs of red wine & a couple dashes or white vinegar. I baked my meatballs in oven til about 3/4 done. then add to sauce. this helps coo of some of the grease. I simmer sauce for a few hrs then remove lid of crack & cook long to thicken a bit. I will pull out all the meatballs. I make mine smaller so they are easier to portion & also good for topping on pizza or to make sandwiches with. I will package meat balls in zip lock bags. Sauce goes into ziplock bags inside of square plastic containers. Once sauce is frozen you can pull of of containers & they still stack easier as they hold the square shape. I also do a couple bags only about 1/4 full & freeze flat. This makes it easier to break off a small amount of the sauce to use in a soup or to flavor meat as I am cooing it. I also have a beef roast cooking with 1 peeled whole onion, a bottle of beer, Onion Onion & Garlic Garlic (they are a jarred spice from Tastefully Simple). The roast when done will get sliced for sandwiches or sliced a bit thicker for a meal serving & shredded for tacos, over salad etc. In my 3rd crock pot I have several apples diced with a little water, a couple tablespoons of sugar & a tablespoon of cinnamon. this will be served warm over ice cream or over unfrosted cup cake or cold as a snack. I'm also cooing up a large amount of white rice to put in fridge for fried rice, mixed with some of the shredded beef for tacos & rice pudding. also roasting large pans of green beans & sweet potatoes in the oven with olive oil, sea salt, onion onion & garlic garlic. I LOVE roasted veggies.
Another thing we do at least once a week is grill. Whenever my fella turns on the grill we cook several portions. Usually some boneless skinless chicken breasts with BBQ, some with Italian dressing, some with lemon or lime juice, chili powder & garlic, some with OJ & cinnamon. (so9me combo of those) also pork steaks (cut from a large pork loin) with marinade and or spice rub or steaks with a little salt & pepper. We gill every thing up & store in zip lock bags. label bags with date & what meat & flavor. =) it's so easy to pull some meat out & make a sauce or or just heat the meat in a skillet & steam some veggies. super fast dinners.
Thank you Miss Willow =) I made the dipping or drizzling sauces last night to let the flavors meld. I made 1 with basic ranch seasoning pack & and add a little minced roasted garlic & a bunch of very crispy diced turkey bacon. The second I made with plain yogurt, light mayo, sarracha & lime juice, as per your suggestion. I LOVE it!!
I roasted a mixture of bundles or asparagus & green beans. Some of just beans, some just asparagus & some mixed (I used the thinner stalks of asparagus for the mixed bundles to have similar cook times). Most are wrapped in bacon, some wrapped in a long strip of carrot (made with a peeler). n case some people want away from all the baccon-y goodness.
Sat we are going to a bacon party ... I'm looking for something quick to make that is really good, must contain bacon. I would prefer it be something that can be served at room temp & not need be heated at the party.
I was thinking maybe slicing strips of bacon & turkey bacon in half length wise and wrapping the strips around small bundles of asparagus & green beans, sprinkling with salt & pepper & baking. Making a bacon ranch dressing for dipping. How does that sound? Do you think they would be ok room temp?
Another idea was do do like a bacon candy. Making a basic glaze (like a glazed donut glaze) with milk, powdered sugar a dash of vanilla & maybe a dash of maple extract? Mix the glaze with very crispy baked bacon, rough chopped with chopped pecans & dropping in little bite size piles to dry? How does that sound?
I have 2 different molds I thought I could do for kids for Valentines day a puzzle piece & a knot (a Celtic knot) trying to thing of a pun or short poem to put on a header ... something like "Believe it or KNOT I love you Valentine" Any suggestions??
I love cinnamon as well ... In general using herbs & spices is a good diet tip. If your food is more flavorful you will savor it & eat slower & it will be more enjoyable. I LOVE baby carrots. =) I make a simple dip with a little low fat sour cream or low fat plain yogurt a squeeze of grainy mustard & dill, great with carrots & celery. When you have an empty dill pickle jar toss in some raw washed & dried chopped veggies, goo topping for salad, crunchy & helps to reduce the "need" for croutons or bacon bits.