I'm getting older and do a lot for my 92-year-old mother. DH and I took advantage of a cyber sale to book five nights up the coast in the New Year. The place is just a motel but by the ocean and I am so looking forward to the quiet by the ocean. The room has a small table and chairs and a microwave. I've taken chili and soups on trips before but would like one or two meals to be more special. Can you think of what I might make now, freeze, to thaw and reheat then? My brain is tired and I can't think! TIA!
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ISO: ISO: Extra-nice dinners to reheat in a microwave
- Thread starter anna_x
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melissa-dallas
Well-known member
Beef Bourguignon, noodles, salad and bread. Poached pears for dessert
Braised Country Style Pork Ribs
Braised Country Style Pork Ribs
3 pounds bone-in country-style pork ribs
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
1 carrot, chopped
1 stalk celery, chopped
1 onion, chopped
4 cloves garlic, minced
2 tablespoons tomato paste
1/4 cup apple cider vinegar
1 teaspoon crushed red pepper flakes (Pat’s note: I used 1/2 tsp based on reviews of too spicy with 1 tsp)
2 bay leaves
2-1/2 cups chicken stock
Creamy Polenta, recipe follows
2 tablespoons chopped fresh parsley, for garnish
Creamy Polenta:
Vegetable cooking spray
1 1/3 cups half-and-half
1 cup milk
2 tablespoons butter
1/3 cup coarse polenta, or corn grits
Kosher salt
1/2 cup grated Parmesan
Freshly ground black pepper
Preheat the oven to 350 degrees F.
Pat the ribs dry and sprinkle with salt and pepper. Heat 2 tablespoons of the oil in a Dutch oven over medium-high heat and brown the ribs on all sides, working in batches if needed. Remove the ribs and set aside. Add the remaining 1 tablespoon of oil to the Dutch oven and reduce the heat to medium. Add the carrots, celery, onions and some salt and pepper and cook until soft, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the tomato paste and cook, stirring, to remove the raw flavor, about 3 minutes. Deglaze the pan with the vinegar, and then add the red pepper flakes and bay leaves.
Add the ribs back to the pan and add enough stock to reach halfway up the sides of the ribs. Bring the pan to a simmer, cover and place in the oven. Braise until the meat is tender, about 1 1/2 hours. During the last half hour, uncover to allow the liquid to reduce and the pork to brown.
Serve the ribs with Creamy Polenta, spooning the sauce on top, and garnishing with parsley.
Creamy Polenta:
Spray the insert of a slow cooker with cooking spray (for easier clean up) and preheat on high.
In a medium saucepan, add 1 cup of the half-and-half, the milk, 1 tablespoon of the butter and the polenta. Season with salt and bring to a boil over medium-high heat, whisking constantly to keep the mixture lump-free. Boil for 2 to 3 minutes. Pour the mixture into the slow cooker and cook on high for 2 hours, stirring once or twice per hour.
Once you are ready to serve, open the slow cooker and whisk in the remaining 1 tablespoon butter, the remaining 1/3 cup half-and-half and the Parmesan. Salt and pepper conservatively since the polenta will be served with a robustly salted dish.
Source: Melissa d'Arabian
http://www.foodnetwork.com/recipes/melissa-darabian/braised-country-style-pork-ribs-recipe.html
Pat’s notes: Have made several times. We like these ribs. Have served on various things: bed of mashed potatoes, polenta, and spaghetti all are awesome. And we love the leftovers the next day. Delicious tender ribs in about 1-3/4 hours total. Didn’t use all the chicken stock though (not needed anyway depending on the size pan used) more stock dilutes the other flavorful ingredients. Was nice with garlic mashed yukon golds. Have also served it with Michael Chiarello’s soft polenta and it was great (served with broccolini...really good meal).
Made again: Delicious ribs! Falling off the bone tender. Served with Grainy Mustard Mashed Potatoes with a modified version of these mustard mashed potatoes, cooking the potatoes in all half and half (instead of heavy cream and milk) and adding only 1/2 tbsp regular Dijon (instead of the whole grain mustard). Really good potatoes and nice accompaniment to the ribs.
Grainy Mustard Mashed Potatoes
8 medium-sized Yukon gold potatoes, quartered, unpeeled
2 cups heavy cream*
2 cups whole milk*
4 cloves garlic, peeled and gently smashed
4 sprigs fresh thyme
1 bay leaf
Extra-virgin olive oil
2 tablespoons butter
1 tablespoon whole-grain mustard (or plain Dijon)
Kosher salt and freshly ground black pepper
Add potatoes, cream, milk, garlic, thyme and bay leaf into a large saucepan and gently boil for 15 minutes until potatoes are just tender and the tip of a paring knife goes through with little resistance. Strain potatoes and reserve the cream mixture but discard the bay leaf, thyme stems and the garlic. Mash the potatoes and fold in the cream mixture until the potatoes are smooth and creamy. Fold in about a tablespoon of the olive oil, the butter, and the whole-grain mustard. Season with salt and pepper.
Source: Tyler Florence http://www.foodnetwork.com/recipes/tyler-florence/grainy-mustard-mashed-potatoes-recipe/index.html
*Pat’s note: sometimes I just use half and half instead of the milk and heavy cream, works great.
http://www.foodnetwork.com/recipes/melissa-darabian/braised-country-style-pork-ribs-recipe.html
Braised Country Style Pork Ribs
3 pounds bone-in country-style pork ribs
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
1 carrot, chopped
1 stalk celery, chopped
1 onion, chopped
4 cloves garlic, minced
2 tablespoons tomato paste
1/4 cup apple cider vinegar
1 teaspoon crushed red pepper flakes (Pat’s note: I used 1/2 tsp based on reviews of too spicy with 1 tsp)
2 bay leaves
2-1/2 cups chicken stock
Creamy Polenta, recipe follows
2 tablespoons chopped fresh parsley, for garnish
Creamy Polenta:
Vegetable cooking spray
1 1/3 cups half-and-half
1 cup milk
2 tablespoons butter
1/3 cup coarse polenta, or corn grits
Kosher salt
1/2 cup grated Parmesan
Freshly ground black pepper
Preheat the oven to 350 degrees F.
Pat the ribs dry and sprinkle with salt and pepper. Heat 2 tablespoons of the oil in a Dutch oven over medium-high heat and brown the ribs on all sides, working in batches if needed. Remove the ribs and set aside. Add the remaining 1 tablespoon of oil to the Dutch oven and reduce the heat to medium. Add the carrots, celery, onions and some salt and pepper and cook until soft, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the tomato paste and cook, stirring, to remove the raw flavor, about 3 minutes. Deglaze the pan with the vinegar, and then add the red pepper flakes and bay leaves.
Add the ribs back to the pan and add enough stock to reach halfway up the sides of the ribs. Bring the pan to a simmer, cover and place in the oven. Braise until the meat is tender, about 1 1/2 hours. During the last half hour, uncover to allow the liquid to reduce and the pork to brown.
Serve the ribs with Creamy Polenta, spooning the sauce on top, and garnishing with parsley.
Creamy Polenta:
Spray the insert of a slow cooker with cooking spray (for easier clean up) and preheat on high.
In a medium saucepan, add 1 cup of the half-and-half, the milk, 1 tablespoon of the butter and the polenta. Season with salt and bring to a boil over medium-high heat, whisking constantly to keep the mixture lump-free. Boil for 2 to 3 minutes. Pour the mixture into the slow cooker and cook on high for 2 hours, stirring once or twice per hour.
Once you are ready to serve, open the slow cooker and whisk in the remaining 1 tablespoon butter, the remaining 1/3 cup half-and-half and the Parmesan. Salt and pepper conservatively since the polenta will be served with a robustly salted dish.
Source: Melissa d'Arabian
http://www.foodnetwork.com/recipes/melissa-darabian/braised-country-style-pork-ribs-recipe.html
Pat’s notes: Have made several times. We like these ribs. Have served on various things: bed of mashed potatoes, polenta, and spaghetti all are awesome. And we love the leftovers the next day. Delicious tender ribs in about 1-3/4 hours total. Didn’t use all the chicken stock though (not needed anyway depending on the size pan used) more stock dilutes the other flavorful ingredients. Was nice with garlic mashed yukon golds. Have also served it with Michael Chiarello’s soft polenta and it was great (served with broccolini...really good meal).
Made again: Delicious ribs! Falling off the bone tender. Served with Grainy Mustard Mashed Potatoes with a modified version of these mustard mashed potatoes, cooking the potatoes in all half and half (instead of heavy cream and milk) and adding only 1/2 tbsp regular Dijon (instead of the whole grain mustard). Really good potatoes and nice accompaniment to the ribs.
Grainy Mustard Mashed Potatoes
8 medium-sized Yukon gold potatoes, quartered, unpeeled
2 cups heavy cream*
2 cups whole milk*
4 cloves garlic, peeled and gently smashed
4 sprigs fresh thyme
1 bay leaf
Extra-virgin olive oil
2 tablespoons butter
1 tablespoon whole-grain mustard (or plain Dijon)
Kosher salt and freshly ground black pepper
Add potatoes, cream, milk, garlic, thyme and bay leaf into a large saucepan and gently boil for 15 minutes until potatoes are just tender and the tip of a paring knife goes through with little resistance. Strain potatoes and reserve the cream mixture but discard the bay leaf, thyme stems and the garlic. Mash the potatoes and fold in the cream mixture until the potatoes are smooth and creamy. Fold in about a tablespoon of the olive oil, the butter, and the whole-grain mustard. Season with salt and pepper.
Source: Tyler Florence http://www.foodnetwork.com/recipes/tyler-florence/grainy-mustard-mashed-potatoes-recipe/index.html
*Pat’s note: sometimes I just use half and half instead of the milk and heavy cream, works great.
http://www.foodnetwork.com/recipes/melissa-darabian/braised-country-style-pork-ribs-recipe.html
Sandra's delicious Chile Verde; Gulf Coast-Style White Rice Pilaf (Arroz Blanco)
This is a menu I've served to guests in the past but you could easily change out the salad, dessert, and even the rice. Quite often I've used just plain white rice (Trader Joes jasmine rice is a favorite). Sandra's chili verde is the star and has been a swap favorite for many years.
Chile Verde (aka pork chile verde)
serves 6
2 tablespoons lard (Pat’s note: I sometimes use olive oil)
3 pounds lean, fresh boneless pork butt, cut into 1-1/2" cubes (Pat’s note: boneless country style ribs work too)
2 medium white onions, thinly sliced lengthwise
3 cloves garlic, pressed
1 1/2 teaspoons salt
1 teaspoon ground cumin
3/4 teaspoons ground oregano
8 small tomatillos, husked and finely chopped or 1 cup canned
4 fresh Anaheim chiles, seeded, deveined and finely chopped
1 large tomato, peeled and coarsely chopped
1/4 cup fresh cilantro leaves
3/4 cup chicken stock
2 teaspoons lime juice
Heat the lard in a 6 quart dutch oven over medium heat until hot. Add about 1/3 of the pork in a single layer. Cook, turning occasionally, until brown on all sides, about 10 minutes, remove to a plate. Repeat until all the pork has been browned.
Remove and discard all but 2 tablespoons of the drippings from the pan. Add onions and garlic and saute over medium heat until soft, about 4 minutes. Stir in salt, cumin and oregano. Add the tomatillos, chiles, tomato and cilantro leaves to the pan and stir in the stock. Heat over high heat and bring to boiling.
Return the pork to the pan and reduce heat to low. Simmer, covered, until pork is tender 1 1/2 to 2 hours. Uncover pan, increase heat to medium. Cook at a low boil, stirring occasionally, until sauce is thickened, 20-30 minutes longer. Stir in lime juice.
To serve, spoon pork over rice and sprinkle with sliced almonds, cilantro leaves, radishes and lime slices.
Sandra’s note: I have since discovered that using goose fat in place of the lard gives excellent results - and it's not quite so fattening! I got this recipe from one of our cooks in Mexico, many years ago.
Pat’s notes: Delicious. Good with Gulf Coast-Style White Rice Pilaf (Arroz Blanco), Mexican Chopped Salad with Honey-Lime Dressing, Artichoke Cheese Dip and tortilla chips, and my 'Mexican Chocolate Torte'.
Gulf Coast-Style White Rice Pilaf (Arroz Blanco)
1 1/2 tablespoons vegetable oil or 1 1/2 tablespoons olive oil
1 1/2 cups white rice (I like the meatier texture of medium-grain rice)
1 small white onion, chopped into 1/4 inch pieces
2 garlic cloves, peeled and finely chopped
1 3/4 cups chicken broth
salt
3 tablespoons coarsely chopped flat leaf parsley, for garnish
Turn on the oven to 350 degrees and position a rack in the middle. Set a medium (3 quart) ovenproof saucepan over medium heat. Add the oil, rice and onion. Stir frequently until the grains of rice turn from translucent to milky-white, about 5 minutes--for the whitest rice, they shouldn't brown.
Add the garlic and stir a few seconds, until fragrant, then add the chicken broth and 1 teaspoon salt (that's what I usually need when using a normally salted broth). Stir a couple of times, then let the mixture come to a full boil.
Cover the pan and set in the middle of the oven. Bake 25 minutes. Remove from the oven and let stand 5 minutes. Fluff the rice with a fork and sprinkle with the chopped parsley.
Source: http://www.food.com/recipe/gulf-coast-style-white-rice-pilaf-arroz-blanco-248470
Mexican Chopped Salad with Honey-Lime Dressing
Tortillas aren't the only depository for beans, corn and tomatoes. Let romaine lettuce do the job. Feta cheese supplies a dose of calcium and major flavor. And the honey-lime dressing adds just the right touch of tangy sweetness. Buen provecho!
Salad
2 1/2 cups chopped romaine lettuce
1 can (15.5 oz) black beans, rinsed and well drained
3/4 cup chopped seeded tomato
3/4 cup chopped peeled jicama
3/4 cup fresh corn kernels, uncooked (or frozen or canned)
3/4 cup thinly sliced radishes
Half a ripe avocado, diced
1 red bell pepper, chopped
1/4 cup crumbled reduced-fat feta cheese (P’s note: or Cotija cheese)
Honey-Lime Dressing
1/4 cup fresh lime juice
1/4 cup olive oil
2 tbsp honey
2 tbsp finely chopped fresh cilantro
1 garlic clove, peeled and minced
1 tsp chopped jalapeño pepper (use canned for less heat)
Toss all salad ingredients in a large bowl. In separate bowl, mix dressing ingredients. Pour dressing over mixture and toss again. Season with salt and pepper to taste. Yield: Makes 4 servings
Source: 7/03 SELF, http://www.epicurious.com/recipes/food/views/230154
Flourless Chocolate Cake (aka Pat’s Mexican Chocolate Torte)
Can be prepared in 45 minutes or less.
4 ounces fine-quality bittersweet chocolate (not unsweetened)
1 stick (1/2 cup) unsalted butter
3/4 cup sugar
3 large eggs
1/2 cup unsweetened cocoa powder plus additional for sprinkling
Accompaniment if desired: Coconut Lime Sorbet
Preheat oven to 375°F and butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter paper.
Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth. Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Add eggs and whisk well. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined. Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate.
Dust cake with additional cocoa powder and serve with sorbet if desired. (Cake keeps, after being cooled completely, in an airtight container, 1 week.) Makes one 8-inch cake.
Source: Gourmet, 11/97 http://www.epicurious.com/recipes/recipe_views/views/14478
Pat’s notes: Have made this quite a few times. It comes together QUICKLY and is the perfect thing when your time is short but you want something really tasty. Have been using Scharffen Berger bittersweet chocolate, and Scharffen Berger cocoa. I also add 2 shakes of good cinnamon and a big splash of vanilla extract. Turns out like a sort of Mexican Chocolate Torte.
This is a menu I've served to guests in the past but you could easily change out the salad, dessert, and even the rice. Quite often I've used just plain white rice (Trader Joes jasmine rice is a favorite). Sandra's chili verde is the star and has been a swap favorite for many years.
Chile Verde (aka pork chile verde)
serves 6
2 tablespoons lard (Pat’s note: I sometimes use olive oil)
3 pounds lean, fresh boneless pork butt, cut into 1-1/2" cubes (Pat’s note: boneless country style ribs work too)
2 medium white onions, thinly sliced lengthwise
3 cloves garlic, pressed
1 1/2 teaspoons salt
1 teaspoon ground cumin
3/4 teaspoons ground oregano
8 small tomatillos, husked and finely chopped or 1 cup canned
4 fresh Anaheim chiles, seeded, deveined and finely chopped
1 large tomato, peeled and coarsely chopped
1/4 cup fresh cilantro leaves
3/4 cup chicken stock
2 teaspoons lime juice
Heat the lard in a 6 quart dutch oven over medium heat until hot. Add about 1/3 of the pork in a single layer. Cook, turning occasionally, until brown on all sides, about 10 minutes, remove to a plate. Repeat until all the pork has been browned.
Remove and discard all but 2 tablespoons of the drippings from the pan. Add onions and garlic and saute over medium heat until soft, about 4 minutes. Stir in salt, cumin and oregano. Add the tomatillos, chiles, tomato and cilantro leaves to the pan and stir in the stock. Heat over high heat and bring to boiling.
Return the pork to the pan and reduce heat to low. Simmer, covered, until pork is tender 1 1/2 to 2 hours. Uncover pan, increase heat to medium. Cook at a low boil, stirring occasionally, until sauce is thickened, 20-30 minutes longer. Stir in lime juice.
To serve, spoon pork over rice and sprinkle with sliced almonds, cilantro leaves, radishes and lime slices.
Sandra’s note: I have since discovered that using goose fat in place of the lard gives excellent results - and it's not quite so fattening! I got this recipe from one of our cooks in Mexico, many years ago.
Pat’s notes: Delicious. Good with Gulf Coast-Style White Rice Pilaf (Arroz Blanco), Mexican Chopped Salad with Honey-Lime Dressing, Artichoke Cheese Dip and tortilla chips, and my 'Mexican Chocolate Torte'.
Gulf Coast-Style White Rice Pilaf (Arroz Blanco)
1 1/2 tablespoons vegetable oil or 1 1/2 tablespoons olive oil
1 1/2 cups white rice (I like the meatier texture of medium-grain rice)
1 small white onion, chopped into 1/4 inch pieces
2 garlic cloves, peeled and finely chopped
1 3/4 cups chicken broth
salt
3 tablespoons coarsely chopped flat leaf parsley, for garnish
Turn on the oven to 350 degrees and position a rack in the middle. Set a medium (3 quart) ovenproof saucepan over medium heat. Add the oil, rice and onion. Stir frequently until the grains of rice turn from translucent to milky-white, about 5 minutes--for the whitest rice, they shouldn't brown.
Add the garlic and stir a few seconds, until fragrant, then add the chicken broth and 1 teaspoon salt (that's what I usually need when using a normally salted broth). Stir a couple of times, then let the mixture come to a full boil.
Cover the pan and set in the middle of the oven. Bake 25 minutes. Remove from the oven and let stand 5 minutes. Fluff the rice with a fork and sprinkle with the chopped parsley.
Source: http://www.food.com/recipe/gulf-coast-style-white-rice-pilaf-arroz-blanco-248470
Mexican Chopped Salad with Honey-Lime Dressing
Tortillas aren't the only depository for beans, corn and tomatoes. Let romaine lettuce do the job. Feta cheese supplies a dose of calcium and major flavor. And the honey-lime dressing adds just the right touch of tangy sweetness. Buen provecho!
Salad
2 1/2 cups chopped romaine lettuce
1 can (15.5 oz) black beans, rinsed and well drained
3/4 cup chopped seeded tomato
3/4 cup chopped peeled jicama
3/4 cup fresh corn kernels, uncooked (or frozen or canned)
3/4 cup thinly sliced radishes
Half a ripe avocado, diced
1 red bell pepper, chopped
1/4 cup crumbled reduced-fat feta cheese (P’s note: or Cotija cheese)
Honey-Lime Dressing
1/4 cup fresh lime juice
1/4 cup olive oil
2 tbsp honey
2 tbsp finely chopped fresh cilantro
1 garlic clove, peeled and minced
1 tsp chopped jalapeño pepper (use canned for less heat)
Toss all salad ingredients in a large bowl. In separate bowl, mix dressing ingredients. Pour dressing over mixture and toss again. Season with salt and pepper to taste. Yield: Makes 4 servings
Source: 7/03 SELF, http://www.epicurious.com/recipes/food/views/230154
Flourless Chocolate Cake (aka Pat’s Mexican Chocolate Torte)
Can be prepared in 45 minutes or less.
4 ounces fine-quality bittersweet chocolate (not unsweetened)
1 stick (1/2 cup) unsalted butter
3/4 cup sugar
3 large eggs
1/2 cup unsweetened cocoa powder plus additional for sprinkling
Accompaniment if desired: Coconut Lime Sorbet
Preheat oven to 375°F and butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter paper.
Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth. Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Add eggs and whisk well. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined. Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate.
Dust cake with additional cocoa powder and serve with sorbet if desired. (Cake keeps, after being cooled completely, in an airtight container, 1 week.) Makes one 8-inch cake.
Source: Gourmet, 11/97 http://www.epicurious.com/recipes/recipe_views/views/14478
Pat’s notes: Have made this quite a few times. It comes together QUICKLY and is the perfect thing when your time is short but you want something really tasty. Have been using Scharffen Berger bittersweet chocolate, and Scharffen Berger cocoa. I also add 2 shakes of good cinnamon and a big splash of vanilla extract. Turns out like a sort of Mexican Chocolate Torte.
I've not done so but don't see why the torte wouldn't freeze well.
It's basically a flourless chocolate cake which should easily take to freezing. Per the instructions in the attached link, I would wrap in plastic and then in foil and defrost in the refrigerator. When you go to serve it you could reheat a slice ever so gently in the microwave just to 'freshen' it, if you like, but not to the point of being hot.
I've made that cake a number of times with and without my "Mexican spices" influence. It's a simple cake which takes well to different presentations like a dusting of cocoa powder, or served with ice cream or chantilly cream on the side, raspberry coulis, or fresh berries.
https://www.chowhound.com/post/freezing-chocolate-flourless-cake-432838
It's basically a flourless chocolate cake which should easily take to freezing. Per the instructions in the attached link, I would wrap in plastic and then in foil and defrost in the refrigerator. When you go to serve it you could reheat a slice ever so gently in the microwave just to 'freshen' it, if you like, but not to the point of being hot.
I've made that cake a number of times with and without my "Mexican spices" influence. It's a simple cake which takes well to different presentations like a dusting of cocoa powder, or served with ice cream or chantilly cream on the side, raspberry coulis, or fresh berries.
https://www.chowhound.com/post/freezing-chocolate-flourless-cake-432838
Using the microwave can be hard on food if done at full power, but nukers now
have good "reheat" programs that help out on that. I'd just point that part out when using it.
A good "compact" dinner is a big stuffed baked potato, loaded with broccoli or spinach, a meat like ham or Italian sausage or such, cheese, sour cream. They reheat in a microwave from even frozen. Freeze them on a baking sheet and then put in a plastic bag or seal with a vacuum sealer in individual portions
have good "reheat" programs that help out on that. I'd just point that part out when using it.
A good "compact" dinner is a big stuffed baked potato, loaded with broccoli or spinach, a meat like ham or Italian sausage or such, cheese, sour cream. They reheat in a microwave from even frozen. Freeze them on a baking sheet and then put in a plastic bag or seal with a vacuum sealer in individual portions
heather_in_sf
Well-known member
Crepes heat well nicely in the microwave, and you can make wonderful fillings...
to freeze separately.
I like to make up baggies of chicken, pearl onions, and artichoke hearts (simmered first briefly in chicken broth to make more tender) in a wine/cream sauce.
There are so many variations of fillings and as this is a more retro dish it might inspire the nostalgia of days past for your family member! It reminds me of my mom's fancy dinner parties in the 60s and 70s.
to freeze separately.
I like to make up baggies of chicken, pearl onions, and artichoke hearts (simmered first briefly in chicken broth to make more tender) in a wine/cream sauce.
There are so many variations of fillings and as this is a more retro dish it might inspire the nostalgia of days past for your family member! It reminds me of my mom's fancy dinner parties in the 60s and 70s.
Purchase an Instant Pot! Lots of stories about people that use them in campers, motels, etc.
I am sure you can google it. Fun hearing how people maximize there vacation budget by bringing their pot. There are some seriously amazing stories about how organized people are, what they bring, make ahead of time, etc. Have a wonderful vacation.
Best,
Barb
I am sure you can google it. Fun hearing how people maximize there vacation budget by bringing their pot. There are some seriously amazing stories about how organized people are, what they bring, make ahead of time, etc. Have a wonderful vacation.
Best,
Barb
While thinking about BBQ ribs, pulled pork or BBQ beef are delicious served over
grits or even mixed into scrambled eggs. I know that isn't completely freezeable, but just an idea if you are fixing it for her also. The pulled pork does freeze well--and would be a good addition to twice baked potatoes which will freeze.
Good luck.
grits or even mixed into scrambled eggs. I know that isn't completely freezeable, but just an idea if you are fixing it for her also. The pulled pork does freeze well--and would be a good addition to twice baked potatoes which will freeze.
Good luck.