Freezer Meal Group - July 2011

Once again, July was a low participation month and we each made two meals for a total of eight different meals after the swap. The meals I chose for this month were Barbecued Meatloaf and Ranch Baked Quesadillas. The Barbecued Meatloaf was pretty good. It was better with some barbecue sauce on the side. I have to say. . . condensed French onion soup stinks. I have never purchased it before and when I opened the first can I was expecting a nice beefy oniony smell but no. It was just not a good smell. Thankfully once everything was mixed it smelled fine. The Ranch Baked Quesadillas were delicious. We ate them freshly made and have since eaten some that were frozen and they are delicious either way.

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Barbecued Meatloaf
from Patio Daddio BBQ
Printable Recipe

2 foil loaf pans (8" L x 3 7/8" W x 2 1/2" D)
3 lbs ground beef (85% lean)
4 eggs, slightly beaten with a fork
1 med green pepper, diced small
1 can (10 1/2 oz) condensed French onion soup
3/4 cup bread crumbs
1/8 cup Worcestershire sauce
1 tbs chili powder
2 tsp kosher salt
1 tsp black pepper, freshly ground
1 tsp dry oregano
1/2 tsp ground cumin

Put the ground beef in a large mixing bowl and make a well in the center. Add all of the remaining ingredients to the well. Using your hands, mix it evenly so that all of the ingredients are well incorporated. Divide the meat mixture among 2 loaf pans. Be sure to pack it down to remove any air pockets. Cover with foil and freeze. To serve: Thaw. For grilling: Cut holes with knife on bottom of pan. Cook indirect on the grill for about 45 minutes. Cook until reach internal temp of 160 degrees. Baking: place in oven at 350 degrees for 30-45 minutes or until they reach 160 degrees.

Optional: Glaze with your favorite BBQ sauce during the last 10 minutes of cooking.


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Ranch Baked Quesadillas
adapted from HiddenValley.com
Printable Recipe

3 cups chicken, shredded
3 cups Monterey Jack cheese, shredded
1 1/2 cups ranch dressing
3/4 cup (6 oz.) diced green chilies, rinsed and drained
12 (9-in) flour tortillas

Combine chicken, cheese, dressing and chilies in medium bowl. Divide meat mixture evenly between each tortilla; fold in half to seal. Wrap each quesadilla in plastic wrap and place in freezer bags. To SERVE: Remove from plastic wrap. Microwave until hot, or place on a baking pan and bake at 350 for approximately 20 minutes or until cheese is bubbly and quesadilla is hot. Serve with ranch dressing, salsa, or guacamole, if desired.

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Recipe Report - April 18 (plus one day)

Healthy & Hearty Chicken Quinoa Stew
I am constantly on the lookout for recipes that include quinoa. I have a difficult time finding recipes that my family will enjoy. When I saw this one I knew it was worth a try. It smelled divine while it was simmering. It tasted as good as it smelled. While I am sure russet potatoes would work, the texture of the Yukon Gold potatoes is wonderful in this stew. The soup made quite a bit and after three of us eating we were able to freeze enough for another meal for all of us--I like that.

The Breadsticks of Life
Moo brought this recipe home from a church activity and I am sure it was tied to a lesson of one sort or another. . . even without knowing that I have to say these breadsticks *could* be the breadsticks of life. They are spectacular. We ask Moo to make them whenever we have soup. They are light and fluffy but can hold up to being dunked in soup. You might want to make a double batch if you have breadstick lovers in your house. . . our family of five can eat one batch without trying too hard.

French Breakfast Puffs
Every so often I like to make something a little different for breakfast. You know. . . get away from the traditional eggs and toast, pancakes, waffles, etc. These were great. Everyone enjoyed them. They had a great combination of sweet, but not too sweet (or PE wouldn't have enjoyed them), crispy, buttery flavor. The leftovers reheated beautifully as well.

Refried Beans
I have tried my hand at refried beans before and they were okay. I wanted them to be better. Not only was I not getting the flavor I wanted but I wasn't getting the texture either. This recipe helped me accomplish the texture and with a little added seasoning I accomplished a flavor we really liked.

I now interrupt this recipe report for a little side story: In PE's family cookbook there is a recipe for refried beans. I was reminded of this as perusing the cookbook. I was also reminded of my opinion of the recipe when I saw it four or so years ago. "Who would want to make refried beans?!? You can purchase them at the store for less than $1 (usually). That is a silly recipe." Boy how times have changed. There are *so* many things I make now that I would have never thought to make two or three years ago.

Copycat Lawry's Taco Seasoning
I really enjoy the flavor of the Tone's Taco Seasoning we purchase in bulk. The price is great too. I don't enjoy all the ingredients I can't name. Since we are nearing the bottom of the container, I figured I would try finding a delicious substitute. This was okay. Good in a pinch as in when I don't have something else. But not good enough to quit purchasing the stuff from the store. I couldn't place my finger on what wasn't there so I am just going to have to keep trying. . . good thing I don't mind.

Italian Cream Cake

This lovely *cough cough* was Jabba's birthday cake. She LOVED it. I thought it was pretty good. It has coconut and coconut is not my favorite. That said, it doesn't have an overpowering coconut taste but enough that it wasn't my favorite. I enjoyed making it. It was pretty easy and the cake did what it was supposed to. When I made the frosting, I thought I would have a ton left over. Nope. It was just enough. The frosting had a great flavor. Even though it wasn't my favorite, I will probably make this again.

Creamy Hot White Chocolate
I know. I know. It is spring. Why am I posting this? Because it is delicious and if your spring is like my spring then a warm beverage isn't too far off the mark right now. It is a delightful change from the regular ol' cocoa based hot chocolate.

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Click links below for printable recipes.

Healthy & Hearty Chicken Quinoa Stew
French Breakfast Puffs
Refried Beans
Copycat Lawry's Taco Seasoning
The Breadsticks of Life
Italian Cream Cake
Creamy Hot White Chocolate

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Like a Virgin. . .

Margarita that is (what were you thinking?). The other night for "dessert" I made Blended Virgin Margaritas. Once I had it blended I poured some in a glass for PE then added some mango to the rest for Moo and I. PE decided to make a big boy margarita by adding a little tequila to his. We used the Lime Margarita Mix so it took two mangoes before I could even taste it. Last time we made these we added strawberries and that was quite delicious. In the future if we are going to make virgin margaritas I think we will purchase the Strawberry Margarita Mix TOO. I say too because PE only enjoys the lime version and I think the kids would like the sweet flavor of the strawberry mix better. I am not going to post a recipe for the margaritas as you simply throw some ice in the blender pour in the margarita mix then blend. More ice or mix can be added to get the desired consistency.

As to not disappoint I will post a recipe for Creamed Peas and New Potatoes. This was a favorite meal of PE's growing up so I felt a little pressure trying to find a good recipe. I knew the foundation was a simple butter, flour, milk combination; however, I struggle with seasonings and quantities especially the first time I make a meal. I succeeded the first time around producing a meal that rivaled what PE remembered and he said it was equally good the second time.

The peas and potatoes came fresh from our garden but frozen peas could be used in place of those delectable little gems from the garden. The first time we ate this I served it over toast and the second time I served it over leftover hamburger buns that I buttered then broiled in the oven until golden brown.

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Creamed Peas & New Potatoes
from RecipeTips.com
Print Recipe

1 lb small new potatoes
1 1/2 cups fresh or frozen shelled peas
1 Tbsp minced onion
1 Tbsp butter
1 Tbsp flour
1/2 tsp seasoned salt
1/8 tsp pepper
1 cup milk

Peel potatoes and cut larger potatoes in half. Skins can be left on, if desired. Place in a saucepan, cover with water, and bring to a boil. Boil for approximately 10 minutes. Do not overcook. When the potatoes are done, drain the water off and set them aside. Boil the peas and drain them when finished cooking. Set aside with the potatoes. In a saucepan, add the onion and butter. Cook until the onion is tender, but hasn't browned yet. Add flour, salt, and pepper. Stir until mixed and then add in all the milk and stir into flour mixture until all ingredients are well blended. Continue to stir and cook until the mixture has thickened and begins to bubble. Cook for 1 more minute. Add the potatoes and peas to the cream sauce. Stir until well distributed and thoroughly heated. Season to taste and serve while hot. Serve over toast.

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A Little Italian and a Little Mexican . . .

walked into a bar. . . Wait that isn't where I was going with that. Where I was going is to tell you about Microwave Mozzarella and Homemade Horchata. (Yes, I made my own mozzarella a few months back.) Both were not quite what I expected. The mozzarella didn't look like the photos I had seen but it tasted fine on pizza and the horchata was more watery than what I was expecting. I have never had homemade horchata so maybe I was expecting too much. While both were not quite what I was expecting, I will try my hand at making both again. I have an idea or two for both. Even if they turned out exactly the same I would not be disappointed.

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Microwave Mozzarella
from girlchef
Print Recipe

1 gallon whole or low-fat milk
2 tsp citric acid powder
1/4 tsp liquid rennet
1/4 cup cool water (55-60 degrees F)

Pour the milk into a large, heavy-bottomed pot and add the citric acid, stirring for 2 minutes. Bring the milk to 105 degrees F. (It doesn't matter whether you stir). Check the temperature with a thermometer. Remove the pot from heat. In a small cup, dissolve the rennet in the water. Add this mixture to the milk and stir for 30 seconds. Cover the pot and let stand for 15 minutes. Using a wide, shallow ladle, scoop the curds carefully into a microwave-safe bowl and pour off and press out the excess liquid. Microwave on high for 1 minute. Pour off excess liquid, being careful because it will be very hot. Turn curd and microwave on high for 30 seconds longer. Remove cheese from microwave. Drain off excess whey. Repeat process, draining and pressing off excess whey until no whey is left. Using a wooden spoon (or your hands...super careful, it's hot), stir and stretch the cheese for about 10 minutes or until it's stringy and shiny. If the mozzarella cools too much, it will become hard to stretch. If this happens, reheat the cheese for 30 second intervals until it becomes pliable again. Shape your mozzarella how you wish...a big ball or little balls (bocconcini-esque). The mozzarella can be served right away or refrigerated, covered in water, for up to three days. Change the water after a day or two.

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Homemade Horchata
from Appetite for China
Print Recipe

1 cup uncooked rice, rinsed
2 qt hot water (just under boiling temp)
1/2 cup granulated sugar
1 tsp vanilla extract
1/2 tsp ground cinnamon

In a blender, pulverize the rice grains to get the mixture as smooth as possible. In a big bowl, stir together the water, rice, and sugar until the sugar is fully dissolved. Stir in vanilla and cinnamon and let sit in the fridge overnight. The next day, strain through cheese cloth. Serve immediately or store in the fridge for up to 3 days.