Operation Clean Out the Freezer - DAY #2

Nothing exciting today.

I made broth from the chicken parts (that were hanging out in the freezer just for this purpose), the lone chicken tenderloin, and a pack of chicken thighs. Everything tossed into the slow cooker along with the other half of the onion (leftover from the red sauce and meatballs), onion peels, about 12 cloves of garlic, and a Tbs of sea salt.  Cooked on low, overnight.

Today, I cooked Amish noodles (bought at Kroger) in the broth and added some of the chicken pieces from the above broth making. Totally simple and painless, yet my youngest loves this stuff as much as love chocolate. What an easy way to get brownie points!

Operation Clean Out the Freezer - DAY #1

This is what I made the first day of Operation Clean Out the Freezer. I needed to choose something quick and easy, since I'd spent the afternoon cleaning out the freezer. The icky, sticky nasty stuff on the walls and in the drawers. And rearranging all the bits that were hanging out into manageable places.

I had two packages of these meatballs hiding under leftover chicken pieces and freezer-burned vegetables. I also had an extra mouth for dinner. Score! Generally, I use these for weekday dinners when the husband is traveling and there are only four of us. With six for dinner, I used both packages and we had no leftovers.

Red Sauce and Meatballs

(2) packages Aidells Zesty Italian Style with Mozzarella Meatballs

2 Tbs extra virgin olive oil
3 cloves garlic, chopped finely
1/2 medium onion, chopped finely
2 tsp salt
1 can tomato sauce
1 can chopped tomatoes
pinch of allspice
scant 1/4 cup sugar
1/3 cup red wine (I used Merlot)

Add extra virgin olive oil and chopped garlic to pan. Turn heat on medium high. When garlic starts to sizzle, turn heat down to medium and add chopped onions to pan. Cook until onions are translucent. (If garlic starts to burn, turn down heat.) Add to the pan the tomato sauce, chopped tomatoes, allspice, and sugar, then stir everything together. Add packages of meatballs to the pan and simmer until meatballs are done.

Serve over your favorite pasta.

I don't always chop my onions and garlic finely, but for this sauce I wanted them to cling to the meatballs. The tomato sauce and chopped tomatoes were in cans the size of a typical can of soup - since marketers keep changing the size of the can I have NO idea how many ounces they are. Fifteen maybe?

I served this with Parmesan cheese for sprinkling and ricotta on the side. It was a big hit and a nice way to end a fun weekend.

Enjoy!

Operation Clean Out the Freezer

Yesterday I decided it was time to get rid of the bits and pieces hanging out in the inside freezer.  So much was stuffed in there in a rush that organization was GONE and my breakfast box was filled with bags of frozen vegetables, chicken parts, seafood, partially used bag of coffee, breakfast calzone's from LAST summer...  well, you get the picture.

Doesn't it look deliciously organized?

In an effort to get back into the blogging habit, I'm going to blog the recipes I use with each of the bits.  I'm excited to see where this adventure leads!

• ham bone
• chicken thighs  easy chicken and noodles
• chicken thighs
• boneless/skinless chicken thighs  chicken korma
• chicken bits for soup  easy chicken and noodles
• chicken tenderloin (one? seriously?)  easy chicken and noodles
• (2) sandwich steaks
• package of imitation crab noodles with broccoli and meat
• 1 lb shrimp shrimp and avocado salad
• package of diced ham
• venison stew meat   Spiedie Sauce venison stew
• venison stew meat
• ground beef  beef and beans (for nachos and burritos)
• (2) packages Aidells Zesty Italian-style Meatballs  Red Sauce and Meatballs
• homemade Italian sausage
• homemade Italian sausage
• Johnsonville Italian sausage
• Old Folks Italian sausage
• (10) hamburger patties   cheddar bbq hamburgers
• pork tenderloin(skinny kind)  Jen's Chicken (yes, it was for chicken)
• (1) bag of Bertolli shrimp scampi
• breakfast sausage biscuits and sausage gravy 
• breakfast sausage

Please, no comments on the Italian sausage.  I'm pretty sure there's more in the outside freezer.  We used to eat a lot of it. I also used to cook from scratch a lot more often.  :p

If you have any recipe ideas for the above, PLEASE post a link in the comments!  An adventure is more fun when others come along for the ride. :)

Pulled-Pork Quesadillas

Okay, this is how I roll. We have a ton of pork leftover from Sunday dinner (basic Boston butt slow cooked with apple juice, salt, and liquid smoke) that I don't want to waste. I have this recipe idea in my head, thinking it's similar to the Cuban pork quesadillas I posted awhile back. I was close, but not quite. Typical when I try to remember a recipe. :D BUT, they turned out so good I figured they deserved a blog post and a name all their own.


Pulled-Pork Quesadilla

1 large (12") tortilla per person
Pulled pork, warmed - the kind that's vinegar-based, not tomato-based
Spicy brown mustard
Shredded monterey jack cheese
Sweet (bread and butter) pickle slices or relish

Spread the tortilla with spicy brown mustard, taste. Layer pork, cheese, and pickles on half. Fold over and grill until cheese is melted. Slice into four pieces.

With a side dish, two pieces (1/2 of the above) would be plenty for me. Actually, I'm not going to be able to eat the last piece without a side dish. :p My two athletes, though, finished their entire four pieces in anticipation of tonight's soccer game and late dinner (that just might end up being a stop for ice cream.)

Spicy brown mustard, where have you been all my life? This is the BEST ingredient I added to my repertoire in 2011. I haven't purposely avoided using it, but somehow I've managed to get by without it for twenty years.

Enjoy!