Make Ahead Meals-Ground Beef Style

I like to do as much ahead as I can when it comes to meal preparation. One example is to buy ground beef in bulk and prepare it in as many ways as I can for future uses. I usually fry it with chopped onion and then place on paper towels to remove the extra grease. Next I measure into freezer bags according to recipe quantities, for added ease I can add the flavorings for things like Tacos or Sloppy Joes. Browned meat can be thawed and added to sauces to save time at a later date.

This is a large batch of ground beef, cooked, divided and then seasoned for Sloppy Joes, Tacos, and Sour Cream Enchiladas. This was for our daughter who just had a baby to have some quick and easy meals after we left.

Other ideas for the prepackaged meat

Lasagna

Shepherd Pie

Stroganoff

Manicotti w/ meat

Sour Ceam Enchiladas

Sloppy Joes

Tacos
Enchiladas

Briques

My father-in-law traveled a lot in his job as a Civil Engineer. He had a unique talent to try new foods and then come home and replicate them. On a trip to Tunisia he had a local food called "Briques" when he returned home he made his version of them. They have been a family favorite since. Our daughter and son-in-law just recently had a baby girl. We have been able to be with her prior to delivery and for a few days since. I have been able to make some of her favorite meals during the time we have been her. This afternoon we made "Briques" for her.

Briques

Flour tortillas, 1 each (thin ones work best)
eggs, 1 each plus one
3-4 green onions,
chopped choice of meat, diced (turkey, pork, ham)
Salt and black pepper
2 cups vegetable oil

Heat oil in large flat-bottomed skillet. Separate 1 egg and whip the white lightly. Make a small circle of chopped onion and meat in the center of each tortilla. Wet the edge of the tortilla with the beaten egg white. Crack an egg into the circle of meat and onion. Salt and pepper the egg. Fold over the tortilla and place in hot oil. Seal the edges with tongs. Cook until golden brown and egg is to desired doneness, turning once or twice.

Poppy Seed Chicken

Combine cooked chicken with soup, sour cream and poppy seeds

Top with the butter and Ritz Crackers, bake

3-4 chicken breasts, cooked and chopped into bite sized pieces
2 cans cream of chicken soup
16 oz. sour cream
½ c. butter, melted
2 tubes of ”Ritz’ crackers, crushed
2 T. poppy seeds
1 stick butter, melted

Layer bottom of 9x13 pan with chicken. Mix together soup, sour cream and ½ c. butter.
Pour over the chicken. Combine crackers with remaining butter and spread over the soup mixture. Preheat oven to 350 and bake for 35-40 minutes. Serve over cooked rice or egg noodles.

Asparagas Frittata

2/3 lb. fresh asparagus, trimmed to 1 inch pieces
1 med. onion, chopped
2 T . fresh parsley, minced
8 eggs, blended
5 T. Parmesan Cheese, divided
1/4 t. salt
1/8 t. pepper
1/4 c. Cheddar Cheese, shredded
1 c. water
4 slices bacon, fried and crumbled

In a small saucepan bring the water to a boil, add the asparagus and blanch for three minutes. Drain and shock with cold water drain and pat dry. In an oven proof skillet fry the bacon until crisp, pull from the pan and place on a paper towel. Meanwhile saute' the onion until tender. Add the parsley and asparagus, toss to coat. In a small bow combine the eggs, 3 T. Parmesan Cheese, salt and pepper. Pour over the asparagus, cover and cook for 8 minutes. Sprinkle with the remaining Parmesan. Place uncovered skillet under the broiler, about six inches from the heat until the eggs are set. Remove, sprinkle with the Cheddar Cheese, the remaining Parmesan Cheese and cut into quarters.

Rhubarb Pie

Spring time always brings us a new mound of Rhubarb in our yard which means it is pie time for my husband. We also like to share with our neighbors! My mom and dad had a plant in the yard when I was growing up but they never did anything with it. My husband wanted one when we determined that we were going to raise a garden each year, I agreed but didn't realize how much I would love the pies that he turns out. I make the crusts and he does the filling.

Rhubarb Pie

2-2 ½ c. sugar
2/3 c. flour
1 t. grated orange peel
6 c. rhubarb, in ½ inch pieces
1 T. butter

Preheat oven to 425 and make pie shell (double crust). In a large bowl, mix flour sugar, and orange pee. Gradually add the rhubarb and place into pie shell in a pie plate. Cut butter into pieces and dot over the top of the rhubarb mixture. Place the top crust on and crimp edges together. Cut slits into the top to allow steam to escape. Place foil on the outside edge of the crust to prevent burning. Bake for 55 minutes, or until golden brown, remove foil during the last 15 minutes to finish the edges. Let the pie sit for awhile to let the juices continue to thicken, serve with vanilla ice cream or fresh whipped cream

Herb Crusted Fish

I am always looking for new recipes and I have been craving fish lately so in my New Meditarreanean Diet Cookbook I found this one and made just a few changes and love it.

Herb Roasted Fish Fillets in Marinara Sauce

1 ½ - 3 c. tomato sauce
small pinch of red pepper flakes
small pinch of sugar
lemon juice to taste
1 lb. fish, divided into 4 serving sizes
½ c. flour
1 egg, slightly beaten
½ c. dry bread crumbs, unflavored
2 T flat leaf parsley, chopped
2 T chives, finely chopped
2-3 T olive oil
1 clove garlic, minced

In a small sauce pan combine tomato sauce, lemon juice, red pepper flakes, and sugar, cook until thickened but not too thick to pour on top of the fish. Set aside.

Pat fish dry and dredge into the flour, dip in egg, then into the breadcrumbs mixed with the herbs and garlic. Over medium heat, in a skillet bring the olive oil to a hot temperature being careful not to burn. Carefully add the breaded fish to the pan and brown, turn only once. Transfer onto a serving platter and top with the tomato sauce.

Heath Fruit Dip

A favorite recipe for a family gathering is this fruit dip. The first time I saw it served I thought it was not particularly appealing but after tasting it I quickly changed my mind.

½ c. brown sugar
¼ c. granulated sugar
½ t. vanilla
1 8 oz. pkg. cream cheese, softened
1 pkg. Heath pieces (I only use 3/4 of the package.)


Mix together and chill. Serve with fruits of your choice
(This should only be mixed up just before serving so that you can get the crunch of the toffee)

Enchiladas de Pollo

For Cinco De Mayo I made a this enchilada recipe that I hadn't made in a number of years just for the fun of it. I had forgotten how much I loved this recipe. For some reason I remember it being very difficult to make but that certainly isn't the case. However, the recipe suggests that you deep fry the tortillas and I simply placed the tortillas on a platter brushed olive oil and microwaved them for 10 seconds to make them pliable. I also put a little of the sauce in the bottom of the pan before I filled the enchiladas.

2 whole chicken breasts

¼ c. cilantro

¾ c. whipping cream

½ small onion, chopped

1 egg

1 bay leaf

salt

8 peppercorns

canola oil, for frying tortillas

8 corn tortillas

½ medium onion, chopped

4 oz. Cheddar cheese or Monterey Jack Cheese, grated

3 T. Parmesan cheese

guacamole

1 4 oz. can diced green chile's

3 or 4 radishes, sliced

1 13 oz. can tomatillos, drained or 1 3/4 c. drained tomatoes

2 c. shredded lettuce

12 ripe olives

Place chicken breasts in a large pot or Dutch oven. Add water to cover, onion, bay leaf, peppercorns and salt to taste. Bring to a boil; reduce heat. Cover and simmer 45 minutes or until tender. Cool chicken in broth. Drain.

Shred chicken, mix with Parmesan cheese and 1 c. Monterey Jack cheese. Add salt if needed.

In blender or food processor, combine green chile's, tomatillos or tomatoes, cilantro, whipping cream, and egg. Preheat oven to 350. Heat oil in a skillet. With tongs place tortilla in oil 1 at a time, hold 3-5 seconds. Drain over skillet or on paper towels. Place 1/8 of the chicken mixture on each tortilla. Roll tightly and place seam side down in a 10x13 pan.

Cover with cream mixture and sprinkle evenly with the Cheddar or Monterey Jack cheese. Bake 20 mins. or until heated through and bubbly. Serve with sour cream, guacamole, garnish with radishes and lettuce.

With the extra meat I tried a new recipe for a simple soup. Robin Miller uses the term "Morphing" to prepare things ahead and put them together for another meal. I had done this for years before I ever heard her say that, but the concept is one that I believe in. That is why I like to make freezer meals or components for meals to throw together in a hurry. I love to plan menus and find ways to save time and money.

2 c. chicken, cooked and cubed

16 oz. salsa, hot roasted peppers

1 4 oz. green chilies

1 10 oz. can chicken broth

1/2 c. water

1/2 c. frozen corn

12 oz. corn tortilla chips, crushed

2 green onions, chopped

avocado, peeled and cubed

sour cream

Combine salsa, green chilies, chicken broth, and water, bring to a boil. Add corn and chicken. Add the chips and ladle into bowls, place sour cream on top add green onions and avocado. (So simple it feels wrong.)

"Strawberry Fields Forever" we hope!

The colors and flavors of spring are wonderful. I love seeing the fresh strawberries in the grocery stores now.

We love to slice them, add a little sugar to make a juice, and serve with half and half, or milk.

Spinach Salad with Strawberries and Strawberry Vinaigrette

Spinach, washed and cleaned
Bacon, cooked and crumbled
Mushrooms, washed and sliced
Strawberries, washed, hulled, and sliced
Red onion, sliced into thin rounds


Strawberry Vinaigrette

1 c. fresh sliced strawberries
2 Tbsp balsamic vinegar
1 tsp sugar, or to taste
¼ tsp ground black pepper
¼ c. olive oil

In food processor puree strawberries until smooth. Add vinegar and pepper until combined. Gradually add olive oil and mix until well blended. Chill until ready to serve. Refrigerate any leftover dressing.

Serve over spinach salad or vanilla ice cream.

Strawberry Pie

9 inch baked pie shell
6 c. strawberries (about 1 1/2 quarts)
1 c. sugar
3 T. cornstarch
1/2 c. water

Bake pie shell. Mash enough strawberries to measure 1 cup. Mix sugar and cornstarch in 2 quart saucepan. Stir in water and mashed berries gradually. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir one minute; cool.

Fill shell with remaining strawberries;whole (I aways slice the strawberries rather than leave them whole like many restaurants do because the sauce or filling surrounds the strawberries more evenly and it isn't such a mouthful) pour cooked strawberry mixture over top. Refrigerate until set, at least three hours.
Serve with whipped cream on top.

Peach Glace Pie (my favorite fresh pie)
Substitute 5 cups sliced peaches for the strawberries (about 9 medium and 3 for filling)

Raspberry Glace Pie
Substitute raspberries for the strawberries


Pie Crust

1/3 c. plus 1 T. shortening
1 c. flour
1/2 t. salt
2-3 T .cold water
(Double for two crust)



Virgin Strawberry Daiquiris

18 ice cubes
12 strawberries, sliced
6 tsp sugar
3 tsp lime juice

Blend and serve


Strawberry Agua Fresca

4 c. water
1/3 c. sugar
6 c. hulled strawberries
¼ c. fresh lime juice ( about 2 limes)

Combine water and sugar, stirring until sugar dissolves. Place strawberries in a blender, and process until smooth. Combine the sugar mixture, strawberry puree, and juice; stir well. Yield 8 cups

Strawberry Panna Cotta with Strawberry Compote

For Panna Cotta
3 c. sliced strawberries
1 ¾ cup buttermilk
6 Tbsp sugar
2 ½ tsp unflavored gelatin (less than two envelopes)
¼ c. whole milk
½ heavy cream

· Blend strawberries, buttermilk, and sugar in blender until smooth. (very smooth) Then pour through a very fine sieve into a medium bowl, pressing hard on the solids. Discard solids.
· Sprinkle gelatin over milk in a small bowl, let stand to thicken.
· Bring cream to a boil in small saucepan. Remove from heat and add gelatin mixture, stirring until dissolved.
· Whisk cream mixture into strawberry puree and pour into molds.
Chill molds, covered, until firm, at east 8 hours.

To unmold , dip molds into bowl of hot water 2-3 seconds, then invert panna cotta’s onto dessert plates and remove molds.

For compote
2 ½ c. strawberries-trimmed
¼ c. fresh orange juice
2 Tbsp superfine granulated sugar

Halve strawberries lengthwise if small or quarter if larger. Whisk together orange juice and superfine sugar in a bowl until sugar is dissolved and add strawberries tossing to coat. Serve panna cotta’s with compote. (Panna cotta’s can he chilled in molds covered up to 2 days.)

Star Wars for the Five Year Old

Another birthday creation made by my daughter for her sons birthday. Star Wars is new for

him this year. These cakes are too cute to cut.

Happy Birthday Sweetie

Master Mixes

During the 80's I found the book called "Make A Mix" and later "More Make A Mix" I tried a lot of recipes but found only a few that I have loved in them. As a result of this book I have experimented with many of my personal favorite recipes and began making my own mixes. I have also found others over the years that have been added to my "Master Mix" file. I strongly believe in doing a lot of mixes at once rather than take time each time I use a specific recipe to measure out simple dry ingredients. When there are recipes that are used frequently making multiple mixes can save time in the long run. I have also learned to love dry buttermilk because it comes in handy when you are making mixes.



I have also received several mason jars that have been filled with different type of cookie or bread mixes over the last few years. That is a great gift and an easy way to store these type of mixes on your pantry shelf.

Ideas for mixes:

Focaccia Bread (published)
Applesauce Spice Cake (published on side bar)
Dill Dip (published)
Ranch dressing
Taco Spice Mix
Cornbread
Waffles (published)
Onion Soup Mix (published)
Barbecue Sauce
Brownies
Hot Roll Mix
Cocoa
Chicken Soup
Rubs and Season Mixes.............. use your imagination.

I line glasses with plastic bags and measure out the ingredients in each one. I have also used a vacuum sealer to package some of the mixes.

Making sure that the air is out of each bag I seal or twist the package up and place labels on each one with instructions for preparation.

I really like to make my own mixes because I know exactly what is in each package and when it was made. I also have the ability to use my own dried herbs.

Deviled Eggs

One of the sad things about your children growing up is that they out grow some of the simple traditions like Easter Egg dying. This year the Grandchildren invited us to come and participate with them. It is so much fun to watch and be with them any time but Holidays make it even more so. I took along a few extra eggs to color and take home, after all the best part of Easter Eggs are the Deviled Eggs that we make from them later in the day.

Deviled Eggs

6 hard boiled eggs
1/2 t. salt
1/2 t. dry mustard
1/4 t. pepper
3 T. mayonnaise

Peel eggs and cut in half lengthwise. Remove yolks and mash with fork. Add salt, mustard, pepper,and mayonnaise, mix well. Fill whites with yolk mixture. Cover and refrigerate up to 24 hours.