Day 2 of prepping and cooking for the freezer was a huge success. It began about 8:00 a.m., with ground venison and ground chicken browning, chicken cooking in the crockpot, to be shredded, and potatoes baking in the microwave, for twice baked potatoes.
Once the venison and ground chicken are browned, they will be used for Buffalo Chicken Stuffed Zucchini, prepared Taco Meat, Lasagna Stuffed Pepeprs, and individual packages for the freezer. The individual packages will be great to make spaghetti or hamburger gravy.
The chicken in the crockpot will be shredded and used for Chicken Spaghetti, and individual bags for chicken and rice or chicken tacos.
Once the potatoes are cool enough to handle, I will slice them in half length wise, scooping out the center, and mashing it with melted butter, sour cream, shredded cheese, salt and pepper. If it is too thick, add a little milk to get to the consistency you like. Should be like thick mashed potatoes. Bacon is also good to add in. Place the filling inside the hollowed out potato skins. When ready to eat, warm in oven for about 20 minutes. Until the top begins to lightly brown.
The stuffed zucchini and peppers are two new recipes I’ll be trying shared with me by my sister. These recipes are easily accessible on everyone’s favorite bulletin board site.
While these items are finishing cooking, I’m off to make Persimmon Muffins. A favorite of my husbands, made many times by his mother. Similar to a pumpkin muffin. We were blessed by a friend with persimmons last year, that I pureed and put in the freezer for a day like today. These muffins will be great for those on the run kind of mornings, or warmed in the microwave for a late night snack.
- 2 eggs
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1/2 cup vegetable oil (substituting applesauce works well)
- 1 teaspoon ground cinnamon
- 1 cup persimmon pulp
- 1/2 cup chopped nuts (optional)
- 1 teaspoon baking soda
- 1/2 cup raisins (optional)
Preheat oven to 325 degrees. Oil a 9×4 inch loaf pan, or line muffin tin with wrappers. In a small bowl, combine flour, cinnamon, salt, nuts, and raisins. In a large bowl, blend eggs, sugar and oil Mix baking soda into pulp and add to sugar mixture. Fold in flour mixture. Pour batter into prepared pan. Bake 75 minutes (for loaf), 20 minutes (for muffins), or util tester inserted in the center comes out clean.
All of this cooking is making me hungry. Whipped up this little treat for an afternoon snack. Following the instructions on the pudding box, substituting Half and Half, and Almond Milk cream for the milk, and whipping with electric mixer until thickened. Chill until ready to enjoy. Or, like my teenage Sous Chef, lick the beater.
So this post doesn’t become a novel, I’ll finish with a snap shot of the final products from the Cooking Palooza, Day 2. There’s a little more to come Monday, when hubby fires up the grill.
Savory Baked Chicken
- 1/2 cup olive oil
- 1/2 cup butter,melted
- 3 tablespoons fresh lemon juice
- 1 tablespoon dried oregano
- 1 teaspoon garlic salt
- 1 teaspoon dried crushed rosemary
- 1 teaspoon ground black pepper
- 10 split chicken breasts (about 7 pounds) (I used one package of chicken tenders (about 2 1/2 pounds)
In large resealable plastic bag, combine olive oil and next 6 ingredients; add chicken. Seal bag and chill 1 hour, turning occasionally. Preheat oven to 375 degrees F. Remove chicken from marinade, discarding marinade. Place chicken, skin side up, on a large rimmed baking sheet. Bake 45 to 55 minutes, or until done.
Buffalo Chicken Stuffed Zucchini
Lasagna Stuffed Peppers
Philly Cheesestake Stuffed Pepeprs