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If I had to cook something tonight, I wanted something that would feed me for a few days and was simple so I made a tamale casserole.
The recipe can be found on a can of Hormel tamales except that I used Wolf Brand chili instead of the recommended Hormel chili and I used grated mild cheddar over the top. If nothing else, it will be pretty when it comes out of the oven.
We have used up all our freezer batches of meatballs and sauce. So tonight I make a big batch of sauce and the husband is making a big batch of meatballs. We will eat some of that with pasta and freeze the rest.
Do you freeze the meatballs in the sauce or just plop them in bags after they cool or vacuum seal or..?
I love to make big batches and freeze, but I usually just make a meat sauce (Mom's recipe, of course).
We had chicken salad sandwiches again. Damn it's good. I'm going to have to make some more soon.
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Skinless chicken oyster thighs marinated overnight in Frank's Hot Sauce with Lime then sprinkled with garlic powder and baked in a 50-year-old Aga oven till crisp.
Served with thick-cut,home-cooked Maris Piper fries and minted petit pois.
Four pints of cold creamy stout in the pub beforehand and a robust Argentina Malbec with dinner.
Mrs Roscoe Conkling's idea of a perfect midweek treat for hubby.
I even helped her stack the dishwasher for a change ...
Do you freeze the meatballs in the sauce or just plop them in bags after they cool or vacuum seal or..?
I love to make big batches and freeze, but I usually just make a meat sauce (Mom's recipe, of course).
We had chicken salad sandwiches again. Damn it's good. I'm going to have to make some more soon.
We freeze the cooked meatballs right in the sauce in freezer bags. I just pull a bag out and defrost. This is our go to, the kids never complain meal. We don't keep them long enough to need a vacuum seal, I hope!
The husband requested my chicken and dumplings. He almost never makes a request so I will grant it. I think I will make a little salad to go with it.
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