Browsed by
Category: cook ahead

What I’m Making This Weekend – July 2017 Week 4

What I’m Making This Weekend – July 2017 Week 4

Life is so much easier when I can do a bunch of cooking at once and not need to go through the process every day. Not to mention, having some stuff on-hand for snacks. Real food, homemade snacks, not crap packed into snack-like shapes and not the overpriced store-bought stuff. I also like to have homemade ingredients in the house that only take a few minutes of hands-on time, but can take days to do their thing before they’re ready to use. So, here’s the list of what I’m making this weekend.

If any of this stuff interests you, keep checking back on this post. I’ll be adding more links to recipes and instructions, but I didn’t want to wait for all that to post this.

• Simple Skillet Steak – top sirloin from my local meat market, seasoned with my Homemade Seasoning Blend
• Beef and Bean Burritos using my standard Taco Meat recipe
Homemade Sour Cream
Homemade Ranch Dressing (make ahead Ranch Dressing Mix)
• Slow Beef Pot Roast
• Whole Cut Up Chicken
• Scrambled Egg Sandwich on Jalapeno Cheddar Bread
• Deviled Eggs
Homemade Buttermilk (here’s more on homemade cultured buttermilk from Foodie with Family, a blog I just discovered and love! Lots of good recipes here.)
• Purple Sauerkraut Experiment
• Sourdough Starter
• Roasted Garlic Hummus (here’s another hummus recipe)
• Bean Dip or Nachos – from the leftover refried beans
• Salad

It’s farmers market season, and that always inspires me! The hot weather tends to discourage me from cooking, but we’ve been blessed with some cloudy weather, and even rain! That gets me going on cooking and food-making. The stuff I’m making this weekend will keep us going all week and some of it, like the buttermilk and sourdough starter, will yield benefits forever if I manage to keep it going.

Facebooktwittergoogle_plusredditpinterestlinkedinmail
Zucchini Cakes for Breakfast

Zucchini Cakes for Breakfast

I have discovered out that my zucchini cakes make a great cook-ahead item for breakfast.

I’m having some food allergies and other health issues, so wheat is off the menu for the time being. That means I needed an alternative to toast or biscuits to sop up my eggs yolks. The zucchini cakes are perfect, and I like them better than hash browns. I heat two in the oven topped with some butter, and serve them topped with fried eggs.
Facebooktwittergoogle_plusredditpinterestlinkedinmail
Steak and Chicken for Burritos, Bowls, and Snacks

Steak and Chicken for Burritos, Bowls, and Snacks

This stuff works great for burritos, bowls, and just snacking cold, straight out of the fridge (I eat it by the handful that way for breakfast). It would probably be good in sandwiches, too.

For the chicken, I use boneless, skinless chicken breast. For steak, you can go from very easy to more work but cheaper. The easiest is to buy stew meat or fajita meat because it is already cut up, but you can cut up steaks or a roast for this yourself.

This recipe works best if you brine the meat first. You can read all about that in my previous post.

If you brine the meat, rinse well and pat dry.

Place the meat in a bowl. Drizzle with some olive oil and toss to coat. Then sprinkle in the seasonings you like. I use garlic powder, onion powder, and sometimes other stuff like paprika, cayenne, and even a little chili powder. Toss again to coat.

Heat your skillet on medium-high to high heat. After the skillet gets hot, add some olive oil. Toss in the meat and stir frequently to prevent burning. It will create some liquid as it cooks and then that will cook down again. The meat will be browned on the outside when it is done.

I usually make this in two batches, and I clean out the burned stuff from the skillet in between.
Facebooktwittergoogle_plusredditpinterestlinkedinmail
Easiest Cook Ahead Burritos

Easiest Cook Ahead Burritos

I like to make a whole lot of these and freeze some. They are really easy, and making more does not add significant time or work.

1 lbGround beef
1 can Refried beans
1 lb shredded cheese
1 can pico de gallo (I use Herdez brand, but any variety of Rotel works, too)

Brown and drain meat. Keep warm on medium heat add beans and pico and mix thoroughly. Add cheese and remove from heat. Mix thoroughly. Allow to cool. Place mixture in tortillas. Heat, covered, in oven at 350 for 20 to 30 minutes.

You can put the mixture in the refrigerator overnight. Allowing it to cool make sit much easier to work with. I put the burritos I plan to freeze directly into the freezer bag, without baking them. That way they don’t get overcooked when you heat them.

Facebooktwittergoogle_plusredditpinterestlinkedinmail