Buffalo Chicken

Rating: 3 out of 5

This didn't get a high rating because the butter/cayanne/vinegar mixture had too much vinegar. Next time, we will do more butter and less vinegar. I adapted Martha Stewart's recipe found here.

Ingredients

Boneless skinless chicken thighs (about 1 1/2 pounds total)
Coarse salt and ground pepper
1 1/4 teaspoons cayenne pepper
1-1 1/2 cups Panko
1 egg
3 tablespoons white-wine vinegar
2 tablespoons unsalted butter

Directions

1. Preheat oven to 475 degrees. In bowl lightly beat an egg. In a second bowl, mix the dry ingredients.
Coat the chicken and then place on a cooling rack with a rimmed baking sheet underneath. Cook until chicken is golden and crisp and chicken is cooked through, 20 minutes, rotating sheet halfway through.

2. In a small pot, melt butter with 3/4 teaspoon cayenne over medium-low. Whisk in 3 tablespoons vinegar and remove from heat; season with salt and pepper. In a medium bowl, toss chicken with butter mixture to coat. Divide chicken among plates, drizzle with any extra butter mixture.

Easy Freezable Chicken and Biscuits

Rating: Unknown

I haven't tasted this yet because its baking in the oven, but from the ingredients how could it taste bad?? Super easy and I was able to double the batch and split it into 4 pans (2 servings each). Yum Yum. The recipe is from Once a Month Mom.

Ingredients: 

2 cups cooked, chopped chicken
2 cups cubed frozen hashbrowns
12 ounces frozen mixed vegetables
10.75 ounces cream of chicken soup
1 teaspoon garlic powder
salt and pepper to taste (I used Penzy's Sandwich sprinkle for the garlic and salt)
1 can refrigerated biscuits

Directions:

In a bowl, mix chicken, potatoes, veggies, soup, and seasonings. Place in deep 8×8 baking dish. Arrange biscuits on top of casserole. Bake covered with foil at 375 degrees for 45 minutes. Remove foil and continue baking for another 10-15 minutes or until biscuits are cooked and golden brown.

Freezing Directions:

In a bowl, mix chicken, potatoes, veggies, soup, and seasonings. Place in deep 8×8 baking dish. Arrange biscuits on top of casserole. Cover with foil, label, and freeze. To serve: Do NOT thaw. Bake covered with foil at 375 degrees for 1 hour. Remove foil and continue baking for another 20 minutes or until biscuits are cooked and golden brown.

Chicken Parmesan

Rating: 4.5 out of 5

This is a tasty little treat and was SUPER easy to toss into the crock pot. The flavors were fantastic at the end. Too bad Cameron can't tolerate mommy eating a lot of tomatoes because we had enough leftovers to last a while. Oh well. The recipe is from A Year of Slow Cooking.

Ingredients

2-4 boneless, skinless chicken breast halves (we used Chicken Thighs)
1/2 cup bread crumbs (we used Panko)
1/4 cup Parmesan cheese
1/2 t Italian Seasoning (we used Penzy's Italian Seasoning)
1/4 t black pepper
1/4 t kosher salt
1 T olive oil
1 beaten egg
sliced mozzarella cheese
favorite jarred marinara sauce
Penne pasta (or whatever you have on hand)

Directions

1. Spread the 1 T of olive oil into the bottom of your crockpot stoneware insert.

2. Whip the egg with a fork in a separate bowl; mix the bread crumbs with the seasonings and the parmesan cheese in another separate dish.

3. Dip the chicken into the egg, then into the bread crumb mixture, coating both sides with crumbs, cheese and seasonings; place the chicken breast pieces in the bottom of the crock.

4. Layer 2-3 slices of mozzarella cheese on top; cover with entire jar of marinara sauce; close lid and cook on low for 6-7 hours or high for 3-4. If your chicken is still frozen, it will take longer.

5. Serve with your favorite pasta.

Roast Pork and Veggie Burritos

Rating: 4 out of 5

Source: http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/dinner-recipes/roast-pork-and-veggie-burritos

Ingredients

• 1 1/2 cups shredded sharp cheddar
• 4 burrito-size (10-inch) flour tortillas
• 1 can (15 oz.) black beans, rinsed
• 1 cup Pulled Pork
• 1 cup chopped Roasted Peppers
• 1 cup Rice Pilaf
• 2 tbsp. EVOO

Directions:

1. Sprinkle some cheddar in middle of each tortilla. Layer beans, pork, peppers and pilaf on top; roll up burrito-style. Heat EVOO in extra-large skillet over medium heat; add burritos, tent with foil and toast well on both sides, 5 minutes total.

Pork Fried Rice

Rating: 4.75 out of 5

Source: http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/side-dish-recipes/pork-fried-rice-2

Ingredients

• 1/4 cup peanut oil
• 4 scallions, thinly sliced (white and green parts separated)
• 4 large eggs, lightly beaten
• 1 1/2 tbsp. minced garlic
• 1 tbsp. minced ginger
• 1 cup Pulled Pork
• 3 cups Rice Pilaf
• 2 tbsp. soy sauce
• 1 tsp. sesame oil

Directions:

1. In extra large skillet, heat 2 tbsp. peanut oil until very hot. Add scallion whites and stir-fry 30 seconds. Add eggs and scramble until set, 45 seconds; transfer to bowl. Add remaining 2 tbsp. peanut oil, garlic and ginger and stir-fry 1 minute. Add pork and stir-fry 45 seconds to heat through. Stir in pilaf and soy sauce and stir fry 2 minutes. Return eggs to pan with sesame oil and toss well. Top with scallion greens.

Pulled Pork Sandwiches and Cole Slaw

Rating: 4.5 out of 5

Source: http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/lunch-recipes/pulled-pork-and-slaw-sandwiches

Ingredients

• 3/4 cup cider vinegar
• 2 tsp. sugar
• 1/2 tsp. crushed red pepper
• 2 1/2 cups coleslaw mix (7 oz.)
• Salt and pepper
• 2 tbsp. mayonnaise
• 3 cups Pulled Pork
• 1 tbsp. worcestershire sauce
• 4 hamburger buns

Directions:

1. In large bowl, whisk together 1/2 cup vinegar, sugar and crushed red pepper; add coleslaw and season with 1/2 tsp. each salt and pepper. Toss and let stand at least 15 minutes. Pour off liquid and stir in mayonnaise. In saucepan, cook pork, remaining 1/4 cup vinegar, worcestershire and 2 tbsp. water over medium heat to heat through, 2 to 3 minutes. Divide pork among buns, top with some slaw and serve remainder alongside.

Pork and Avocado Tacos

Rating: 4.5 out of 5 stars

Source: http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/dinner-recipes/pork-and-avocado-tacos

Ingredients

• 2 tbsp. fresh lime juice
• 1 tbsp. honey
• 1 tbsp. chopped cilantro
• 2 1/2 tbsp. EVOO
• Salt and pepper
• 2 cups chopped iceberg lettuce
• 3 small radishes, sliced
• 2 avocados, diced
• 1 large tomato, diced
• 3 cups Pulled Pork
• 2 tbsp. hot sauce
• 12 taco shells or corn tortillas

Directions:

1. In medium bowl, whisk together lime juice, honey and cilantro; whisk in EVOO and a pinch each salt and pepper. Pour half of dressing into second medium bowl. Add lettuce and radishes to 1 bowl, avocados and tomato to other. Season warmed pork with hot sauce. Divide lettuce and radishes among taco shells; top with pork, avocado and tomato.

Fusilli with Chicken and Tomato Sauce

Rating: 4 out of 5

Source: http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/dinner-recipes/fusilli-with-chicken-and-tomato-sauce

Ingredients

• 1 box (16 oz.) fusilli pasta
• 2 tbsp. butter
• 3 cups Pulled Chicken
• 2 cups Tomato Sauce
• 6 oz. mozzarella, diced (1 1/2 cups)
• Salt and pepper
• 1/3 cup grated parmesan
• 1/4 cup chopped fresh parsley

Directions:

1. In large pot of boiling, salted water, cook pasta until al dente. Drain, reserving 1/2 cup cooking water. Return pasta to pot, add butter and place over medium heat. Add chicken and tomato sauce and toss well. Add reserved pasta water and mozzarella; season with salt and pepper. Top with parmesan and parsley.

Spanish Rice with Shrimp

Rating: 4 out of 5

Source: http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/dinner-recipes/spanish-rice-with-shrimp

Use your tomato sauce, roasted veggies and rice pilaf

Ingredients

• 4 cups Rice Pilaf
• 1/4 cup EVOO
• 4 cloves garlic, chopped
• 1 lb. peeled, deveined shrimp
• 1 tsp. smoked paprika
• 1 cup Tomato Sauce
• 1 cup chopped Roasted Peppers
• 1/4 cup chopped black olives
• 3 tbsp. chopped fresh parsley
• 4 lemon wedges

Directions:

1. In large nonstick skillet, heat pilaf in 2 tbsp. EVOO. Transfer to bowl. In same skillet, cook garlic, shrimp and paprika in remaining 2 tbsp. EVOO. Add tomato sauce and peppers and heat through. Return pilaf to pan, stir in olives and cook 1 minute. Serve with parsley and lemon wedges.

 

Rice Pilaf

20 50 70

Source: http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/side-dish-recipes/rice-pilaf-2

Ingredients

• 3 tbsp. EVOO
• 3 onions, cut into 1/2 -inch pieces (about 4 1/2 cups)
• Salt and pepper
• 3 1/4 cups long-grain rice
• 2 1/4 cups chicken broth
• 4 bay leaves
• 16 oz. frozen peas

Directions:

1. In a 7-qt. dutch oven, heat the EVOO over medium-high heat. Add the onions, 1/2 tsp. salt and 1/4 tsp. pepper and cook, stirring often, until golden and translucent, 8 to 10 minutes.
2. Add the rice and cook, stirring, for 1 minute. Add 2 1/4 cups water, the chicken broth, bay leaves, 2 tsp. salt and 1 tsp. pepper and bring to a boil. Stir, cover, lower the heat and simmer, undisturbed, until the liquid is absorbed and the rice is tender, 20 to 25 minutes. Remove from the heat and fluff with a fork. Quickly scatter the peas on top, cover and let stand for 5 minutes. Uncover and let cool completely, tossing once or twice. Discard the bay leaves. 

FREEZE IT! Divide into 1-cup portions and transfer to resealable plastic sandwich bags. Squeeze out the air and flatten the bags. Seal and store flat in 2-gallon freezer bags.

USE IT! Thaw at room temperature for about 30 minutes, or pop into the fridge in the morning and thaw all day. (The microwave can be used in a pinch.)

CHANGE IT UP!
• Halve the amount of onions and add 3 minced jalapeños.
• Use corn instead of peas and add chopped cilantro.
• Swap in 1 cup white wine for 1 cup broth.
• Add thyme or rosemary when cooking the onions.
• Omit the peas and stir in chopped olives and toasted almonds.

Pulled Chicken

15 50 65

Source: http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/dinner-recipes/pulled-chicken

Ingredients

• 4 lbs. skin-on, bone-in chicken breasts
• 4 lbs. skin-on, bone-in chicken thighs
• 2 tbsp. EVOO
• 2 lemons, cut into wedges
• 1 tsp. paprika
• 1 tsp. dried thyme
• Salt and pepper

Directions:

1. Position racks in the upper and lower thirds of the oven and preheat to 400°. Line 2 large rimmed baking sheets with parchment. Place the chicken breasts on 1 sheet and the thighs on the other. Drizzle with the EVOO and squeeze the lemons on top. Sprinkle with the paprika and thyme; season with salt and pepper. Roast until the skin is crisp and the juices run clear when the pieces are pierced with the tip of a small, sharp knife, 45 to 50 minutes. Let cool for 15 minutes.
2. Remove the chicken skin, then pull and cut the meat off the bones. Tear the meat into shreds. (Save the bones, skin and any juices from the pans to make broth if desired; see bonus recipe at right.)

More how-tos:
FREEZE IT! Divide into 1 1/2-cup portions and transfer to resealable plastic sandwich bags. Squeeze out the air and flatten the bags. Seal and store fl at in 2-gallon freezer bags.

USE IT! Thaw at room temperature for about 1 hour, or pop into the fridge in the morning and let thaw all day. (The microwave can be used in a pinch.)

CHANGE IT UP!
• Use hot or smoked paprika instead of regular.
• Add a little bit of sesame oil in addition to the EVOO.
• Substitute limes for the lemons.
• Swap in tarragon for the thyme.

Roasted Veggies

25 30 55

Source: http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/side-dish-recipes/roasted-veggies

Ingredients:

• 4 lbs. bell peppers (10 to 12 medium, in mixed colors), cut into 1-inch strips
• 2 large onions, halved and sliced 1/2 inch thick
• 3 cloves garlic, minced
• Salt and pepper
• 5 tbsp. EVOO
• 1 large butternut squash (4 to 4 1/2 lbs.)—peeled, seeded and cut into 3/4 -inch cubes (8 cups if you are buying precut squash)

Directions:

1. Position racks in the upper and lower thirds of the oven and preheat to 450°. Combine the bell peppers and onions on a large rimmed baking sheet. Sprinkle the garlic, 1 tsp. salt and 1/2 tsp. pepper on top. Toss with 3 tbsp. EVOO and spread evenly in the pan. Place in the lower third of the oven and cook for 10 minutes.
2. Meanwhile, place the butternut squash on another large rimmed baking sheet. Drizzle with the remaining 2 tbsp. EVOO and sprinkle with 1/2 tsp. salt and 1/4 tsp. pepper; toss and spread evenly in the pan. Once the peppers and onions have cooked for 10 minutes, add the squash to the upper third of the oven and roast, along with the peppers and onions, until fork-tender, 15 minutes. Let the vegetables cool completely on their pans. 
   
   
   More how-tos:
   FREEZE IT! Divide into 1-cup portions, keeping the pepper-onion mixture and the squash separate. Transfer to resealable plastic sandwich bags. Squeeze out the air and fl atten the bags. Seal and store flat in 2-gallon freezer bags.
   
   USE IT! Thaw at room temperature for about 1 hour, or pop into the fridge in the morning and thaw all day. (The microwave can be used in a pinch.)
   
   CHANGE IT UP!
   • Brush the squash with maple syrup before roasting.
   • Toss the peppers and onions with hearty herbs like oregano or thyme before roasting.
   • Toss the roasted squash or the pepper mixture with leafy herbs like mint or parsley after cooking.
   • Toss the roasted squash with sesame oil and toasted sesame seeds after cooking. 

Tomato Sauce

10 150 160 Source: http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/snack-spread-dip-recipes/tomato-sauce-3


Ingredients:

• 1/4 cup EVOO
• 8 cloves garlic, smashed and peeled
• 6 oil-packed anchovy fillets, chopped (optional)
• 1/4 tsp. crushed red pepper
• 1 cup red wine
• 4 cans (28 oz. each) or 3 cans (35 oz. each) crushed san marzano tomatoes
• Salt

Directions:

1. In a 5- to 6-qt. heavy dutch oven, combine the EVOO, garlic, anchovies (if using) and crushed red pepper. Cook over medium heat, stirring constantly, until the garlic is golden and the anchovies fall apart, 3 to 4 minutes. Pour in the wine, then add the tomatoes. Increase the heat to high and bring to a boil, stirring occasionally, about 10 minutes.
2. Lower the heat, partially cover and simmer, stirring occasionally, until the sauce is thick and reduced by one-third, about 2 hours 15 minutes. Season with salt. Let the sauce cool completely.

More how-tos:

FREEZE IT! Store in 1- and 2-cup containers. (You’ll need at least two 1-cup containers.)

USE IT! Thaw at room temperature for about 2 hours, or pop into the fridge in the morning and let thaw all day. Or, if you forgot, run it under cold water, slip it out of its storage container and reheat in a small saucepan over low heat, or microwave it on the thaw setting.

CHANGE IT UP!
• Add minced carrots with the garlic to sweeten the sauce.
• Bump the red pepper to 3/4 tbsp. for extra spice.
• Double the wine for a more intense flavor.
• Stir in 2 small links chopped cured chorizo and omit the anchovies.

Pulled Pork

Source: http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/dinner-recipes/pulled-pork

Ingredients:15 150 165

• 2 boneless pork shoulder roasts (about 5 lbs. each), cut into 2- to 3-inch chunks and excess fat discarded
• 6 cloves garlic, finely chopped
• 2 lemons, zested
• Salt and pepper
• 1/2 cup white wine (optional)

Directions:

1. Position racks in the upper and lower thirds of the oven and preheat to 450°. Place all of the pork in a large roasting pan. Sprinkle with the garlic, lemon zest, 1 tbsp. salt and 1 1/2 tsp. pepper. Toss well, massaging the garlic and zest into the meat. Transfer half of the pork to a large rimmed baking sheet and place both the roasting pan and the baking sheet in the oven. Roast until the meat is browned on top, about 30 minutes. Turn the pork chunks over and roast to brown the other side, 15 minutes. Remove both pans from the oven and lower the oven temperature to 325°.
2. Using tongs, transfer the pork from the baking sheet to the pork in the roasting pan. Pour the pan juices from the baking sheet over the pork and add the wine (if using). Tightly cover the pan with foil. Continue roasting the pork until nicely tender, about 1 hour 45 minutes. Meanwhile, wash and dry the baking sheet and set aside.
3. Let the pork cool for at least 15 minutes, then, using 2 forks, shred it a few pieces at a time. As you work, transfer the shredded pork to the clean baking sheet and let cool completely. Pour the juices into a bowl to cool. Skim and discard the fat.

More how-tos:

FREEZE IT! Divide the pork into 1-cup portions and transfer to resealable plastic sandwich bags. Pour a little pork juice into each, squeeze out the air and flatten. Seal and store flat in 2-gallon freezer bags.

USE IT! Thaw at room temperature for about 1 hour, or pop into the fridge in the morning and let thaw all day. (The microwave can be used in a pinch.)

CHANGE IT UP!
• Add some oregano or rosemary to the rub.
• Marinate the pork in lime juice, soy sauce and ginger for 1 hour before roasting.
• Toss the pork with adobo sauce, orange juice and beer in Step 2.
• Toss the pork with some BBQ sauce in the last 10 minutes.

Basics for the Freezer

Now that we have our little guy, being ready in the kitchen is so important. We need healthy, fast, and yummy meals. Last month, Rachael Ray's Magazine had a section on 1 month of make ahead meals. The concept is awesome, you make a few staples (pulled pork, tomato sauce, roasted veggies, pulled chicken, and rice pilaf) and freeze them. Then on the day you need to cook, pull out a few staple items, add a few new ingredients and presto dinner is on the table. Simple.  To see everything go to: http://www.rachaelraymag.com/food-how-to/grocery-shopping-tips/one-month-of-make-ahead-meals