Get Ahead: Freezer Steak Fajitas

Freezing uncooked meat and vegetables in marinade is probably my new favorite "get ahead" option.

I especially love these freezer meals for quick weekends away. I pull out the bag of raw, frozen whatever and stick it the fridge just before we hop in the car on Friday. By Sunday afternoon when we get home, dinner is ready and waiting to be sauteed or baked or grilled!

And with the way we hem and haw and debate takeout options, this is SO MUCH EASIER. And cheaper. And healthier.

Freezer Steak Fajitas
Recipe slightly adapted from Ree Drummond
Prep time: 10 minutes   Cook time: 7-10 minutes  

NOTE: This recipes makes two freezer meals for us.

1/2 cup EVOO
2 tbsp Worcestershire sauce
1/3 cup lime juice
3 cloves garlic, minced
1 tbsp cumin
1 tbsp chili powder
1/2 tsp red pepper flakes
1 tsp salt
1/2 tsp freshly ground black pepper
1 tbsp sugar
One 1.5 lb flank steak, thinly sliced
2-3 bell peppers (pick a color, any color!), sliced
1 medium onion, halved and sliced
Oil, for frying

1. In a small bowl or measuring cup, mix together the EVOO, Worcestershire, lime juice, garlic, cumin, chili powder, red pepper flakes, salt, pepper, and sugar until combined. Set aside.

Quick, simple, easy marinade with plenty of heat.

2. Using two gallon-sized freezer bags, into each place half of the peppers, onion, and flank steak. Pour half the marinade into each bag.

Why yes, I live in Packer Country and used green and yellow peppers.
What's your point?

It's what's for dinner.
Dun dun dun!

Never, ever, ever, ever, EVER forget to label. 

3. Close the bags and gently toss and massage the ingredients around to coat everything in marinade. Toss in the freezer for later.

Stir, slice, divide, and toss.
It's just that easy.

4. To prepare for dinner, heat 1-2 tbsp of oil in a large skillet over medium high heat. Pour the thawed mixture, marinade and all, into the pan and cook, stirring often, until the veggies are tender and beef is cooked, about 5-7 minutes. Serve in warmed tortillas with toppings of your choice.

Thaw first!

Truly, dinner on the table faster than I can order Chinese.

Now, I do realize that not everyone is in love with freezing things like I am. If you want to make these for dinner this weekend, toss the ingredients into a large bowl, cover with plastic wrap, and marinate at least two hours in the fridge.

Whether you choose to eat this now or later, the flavor of this is fantastic! It's spicy and tangy and all things that good beef fajitas should be. Personally, I don't like soggy peppers so I slice mine pretty thick. I think the thicker slices hold up better to freezing and thawing too. And as for toppings, I use what I keep on-hand, which is usually shredded Cheddar and sour cream. This would be fantastic with some chopped cilantro too if you have some!

p.s. I wouldn't keep these in the freezer longer than about 6 months.

Onion-Rosemary Focaccia

I can't believe I'm going to admit this, but...

I didn't realize today was Fat Tuesday.

Soooo, yeah. While I scrounge around my kitchen to see if I have the fixings for some deliciously sinful and thoroughly fattening dessert to make with my boys this afternoon, I'll leave to you with another way to use up all that fabulous bulk pizza dough.

Onion-Rosemary Focaccia
Recipe from Artisan Bread in 5 Minutes a Day
Prep time: 30 minutes   Bake Time: 30 minutes

1/4 medium onion, thinly sliced
2 tbsp extra-virgin olive oil, plus 1 tsp for drizzling
1 lb (about grapefruit-sized) Olive Oil Dough, or another preferred bread dough.
3/4 tsp dried rosemary, OR 1 1/2 tsp fresh
Coarse salt and freshly ground black pepper

1. Preheat a small skillet over medium heat. Saute the onion slices in 2 tbsp of EVOO until softened, but not browned. Set aside.

Don't fully cook these here or you'll have extra burnt onions on your focaccia.

2. Prepare a cookie sheet either with parchment paper, nonstick spray, or some EVOO so the bread won't stick. Set aside.

3. If working with a large container of dough, dust the surface of the refrigerated dough with flour and cut off a 1lb piece. Dust with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go.

There are two pounds of dough left in my tub. Half of this...

...makes one cute little ball!

4. Flatten the dough into a 1/2 to 3/4 inch thick round, using your hands. Place the round on the prepared cookie sheet, and poke the surface with your fingers, creating dimples.

Those are adorable little two-year-old dimples on this dough.
Kieran will eat this dough raw if I don't watch him too.

5. Spread the softened onions sparingly over the surface of the dough, leaving a 1 inch border at the edge. Allow the majority of the dough to show through the onion as bare dough (you may have leftover onion; that's ok!). Sprinkle with rosemary, coarse salt, and freshly ground black pepper. Finish with a light drizzle of EVOO.

Sprinkle on your fixings! But don't go nuts: less is more.

6. Allow the focaccia to rest and rise for 20 minutes. Preheat the oven to 425, with an empty broiler tray on the bottom rack, while the dough rests.

7. Place the cookie sheet on a rack placed in the center of the oven. Pour 1 cup of hot tap water into the broiler tray and close the door quickly. Bake for 25 minutes, or until the crust is medium brown. Cut into wedges and serve warm.

Golden. Beautiful. Wondrous.

I love this bread. My Picky Eater loves this bread (with the onions picked off). My two year-old loves to help me make this bread. It's that awesome, and that easy! The secret to it's fabulous-ness is the pre-made dough. And honestly, it doesn't matter to me if you use the dough recipe that I like, or you pick something up from your grocer's freezer. Whatever you like to use is totally fine! I love how adding a few savory toppings totally takes this from plain ol' dough to a bread worthy of any fantastic Italian dish. Or as an appetizer, with cheese and fresh fruit, at a cocktail party!

You could even take leftover wedges and crumble a little goat cheese on top to munch on while watching that movie you've been dying to see after the kiddos go to bed. ;) Oh the possibilities...

Lemon-Onion Chicken

Who likes finding a yummy new recipe using the same old ingredients you always have around?! 

I DO!!!

Lemon-Onion Chicken
Recipe adapted from Melissa D'Arabian
Prep time: 10 minutes   Cook time: 20 minutes

4 boneless, skinless chicken breast halves
1-2 tsp dried thyme, divided
Salt and freshly ground pepper
3 tbsp extra-virgin olive oil
1/4 cup all-purpose flour
1/2 large red onion, thinly sliced
1/4 cup white wine
1 cup chicken stock
Zest and juice of 1 lemon
1 1/2 tbsp butter

1.  Heat a large saute pan over medium heat and add the olive oil.

Don't be too skimpy with the seasonings.

2.  Season the chicken with about 1 tsp dried thyme, lemon zest, and salt and pepper to taste.  Put the flour in a shallow dish. Dredge the chicken in the flour and add to the pan; cook until golden brown, about 3-5 minutes per side. Transfer to a plate and tent with aluminum foil.

GORGEOUS golden brown color.

3.  Add the red onion and remaining teaspoon of thyme to the pan and cook over low heat, stirring occasionally, until aromatic, about 5 minutes.   

I adore the color that red onions add to a plate.

4.  Combine the wine, chicken broth and lemon juice in a bowl. Turn the heat under the pan to high and deglaze with the broth mixture, scraping up the pan with a wooden spoon. Add the chicken back to the pan, turning to coat it in the sauce.  Top each piece of chicken with some of the onions, cover the pan and simmer until the chicken is cooked through, about 5-7 minutes.

Yes, I forgot to take a picture of the sauce simmering.  Oops!

5.  Uncover the pan and continue to simmer until the liquid starts to reduce, about 5 minutes. Remove from the heat and whisk in the butter. Season with salt and pepper.

As I was pulling this together, it felt a lot like a variation of chicken piccata.  Rob and I really enjoyed the flavor of this dish.  The onions really give this a deeper, earthier flavor.  The lemon zest and juice brighten the dish, without making it too perky. 

And I especially loved how, with this sauce, I could easily omit the onions in the servings I gave my boys.   Because they haven't yet discovered how awesome caramelized onions are.  But they will someday!  Just give me time... ;)

Slow Cooker French Onion Soup

Every time I make a new dish, we tell Gavin the same thing.  We tell him that taste buds are always changing so he always needs to taste whatever it is that I've made.  Even when I make something he's hated in the past, he has to try it again.  Because taste buds really do change.

This dish is a perfect example of how taste buds can change.  I used to hate French Onion Soup.  Now, thanks to Rob, I love it.  And I particularly love this recipe, because it's classic, easy, and all goes into the slow cooker.

Can I get an amen?

Slow Cooker French Onion Soup
Recipe slightly adapted from The New Creative Crock Pot Cookbook
Prep time: 20 minutes   Cook time: 8-10 hours

4 large onions, sliced
1 stick butter
1/2 cupish red wine, optional
6 cups beef stock
1 tsp salt
1 french baguette, sliced and toasted
Shredded mozzarella cheese

1.  In a large skillet, saute the onions in butter until caramelized.  Add the flour and mix thoroughly.  Deglaze the skillet with red wine, if using.

I set the heat low and took a fast shower while these caramelized.

2.  Pour onion mixture into the slow cooker.  Add the beef stock and salt.  Cover and cook on LOW 8-10 hours (or on HIGH for 4-5 hours).

Let the slow cooker do the work!

3.  Ladle the soup into oven proof bowls and top with the bread and cheese.  Broil in the oven until the cheese is melted.

Mmmm, bread.

I love this soup.  I love it for it's richness, it's simplicity, it's comfort.  I love that I can make a giant pot of this for Rob and I and freeze half of it for another time.  I love that we can spontaneously invite friends over and have plenty for everyone.  And I especially love that my taste buds changed so that I could happily share this recipe with you.

Smothered BBQ Chicken Sandwiches

If you haven't decided what exactly you're making for your 4th of July party tomorrow, consider this one.  You won't be disappointed!!

Smothered BBQ Chicken Sandwiches
Recipe slightly adapted from Jeff Mauro

Chipotle Vinegar BBQ Sauce
Prep time: about 5 minutes   Cook time: 25 minutes

1 medium Vidalia onion, peeled, quartered
2 cups ketchup
1/3 cup molasses
1/3 cup cider vinegar
1/4 cup water
2 tbsp Dijon mustard
2 tbsp canola oil
2 tbsp Worcestershire sauce
1 tsp hot sauce
1/4 tsp ground black pepper
1 clove garlic, minced
1 chipotle pepper in adobo, seeds removed if you don't like the heat
1 to 2 tbsp adobo sauce, depending on spice desired

1.  Puree the onion quarters in a food processor or blender.  Pour the solids into a coffee-filter lined strainer that's been set over a bowl.  Let sit for a few minutes while the onion juice drains out of the solids.  You need about 1/4 cup of onion juice.  Discard the solids.

This won't take long to drain.  About 5 minutes or so.

2.  Add the onion juice, along with the remaining ingredients, to a medium saucepot and bring to a boil over medium-high heat. Once at a boil, reduce to a simmer and cook for 20 minutes to combine the flavors. Remove from the heat and cool to room temperature. 

Lots of ingredients, but the flavor is so worth it!

Southern White Sauce
Prep time: 5 minutes

3/4 cup plain Greek yogurt

1/4 cup mayonnaise
1/4 cup apple cider vinegar
1 tbsp lemon juice
Salt and freshly cracked black pepper

1.  Combine the yogurt, mayonnaise, cider vinegar, lemon juice and some salt and pepper in a bowl. Use immediately or store in airtight container in fridge for up to 4 days.

Cut the fat and add some protein by using Greek yogurt for the bulk, and a little mayo for flavor

Pickled Red Onions
Prep time: 2 minutes   Cook time: 5 minutes

3/4 cup red wine vinegar

2 tbsp sugar
1/2 tsp kosher salt
Red pepper flakes
1 bay leaf
1 large red onion, peeled, halved and sliced into half-moons, 1/4-inch thick
1 tbsp chopped fresh parsley, optional

1.  To a saucepot, add the vinegar, 1/2 cup water, sugar, salt, red pepper flakes to taste and bay leaf and bring to a boil.

The onions will wilt down in the onion vinegar mixture as this sits.

2.  Add the onions to a heatproof container and pour the boiling pickling liquid over them. Let the onions sit for at least 30 minutes. Right before serving, add in the parsley, if using.

Smothered BBQ Chicken
Prep time: 5 minutes   Cook time: about 30 minutes

2 pounds chicken thighs, boneless and skinless
Kosher salt and freshly ground black pepper
1 tsp canola oil
1 1/4 cups Chipotle Vinegar BBQ Sauce

1.  Preheat the oven to 325 degrees F.

Season. Season. SEASON.

2.  Heat a large skillet over medium heat. Sprinkle both sides of the chicken thighs with salt and pepper. Add the oil to the skillet, and then the chicken thighs. Sear both sides of the chicken until golden in color, about 3 minutes per side.

Mmmmmm....BBQ sauce.....

3.  Lower the heat and add in the Chipotle Vinegar BBQ Sauce. Bring to a simmer, and then place in the oven to finish cooking the chicken, 10 to 15 minutes. Let the chicken cool a bit in the sauce. Then, using two forks, shred the chicken into medium pieces and hold in the sauce until ready to serve.

Shredded chicken soaks up sauce.  Feel free to add more if you want it wetter.

4.  Mound a nice amount of the saucy, shredded chicken on top of the bottom half of your bun or roll of choice. Drizzle Southern White Sauce on top of the chicken and then pile on the Pickled Red Onions.

Ok, so I know this sounds like a LOT and now you're looking at me like I'm crazy and there's no way you could possibly put this together even at the end of a work day, let alone for a last minute party.

Breathe.

Seriously, despite the four different pieces to this one awesome sandwich, it's very easy to do.  AND there's a way to make this EVEN EASIER!!  Do I have your interest again?  Yay!

Make the sauces and pickled onions ahead of time.  Make them tonight, first thing in the morning, whenever.  With the BBQ sauce, white sauce, and pickled onions, the longer the ingredients sit and get to know each other, the better they'll taste.  I made up the onions and BBQ sauce yesterday morning, and slapped together the white sauce quickly before browning up the chicken (I went back and forth on whether I'd make it.  Glad I did!).  You could probably even do up a double batch of the chicken, just to use up all the other components.  I have plenty of leftover BBQ and white sauce, and even some onions too!  Although I might just snack on those because DANG they were good!

Anyway, my point is that as long as your sauces are done, all you need is about 30 minutes to cook up the chicken.  30 minutes is totally doable!

So whether you make this tomorrow, or for your next get together, I feel pretty comfortable promising that no matter how you build your sandwich (with or without white sauce, "yay" to the onions or "no thank you") your taste buds will love you for it.

Beef Roast in Beer

Do you like simple?  I like simple.  And I don't think it get's any simpler than three ingredients.

Beef Roast in Beer
Recipe from Fix It and Forget It

One 2-3lb beef roast (I used a chuck roast)
Salt and freshly ground black pepper
1 (12oz) can beer
1 large onion, sliced

1.  Place roast in slow cooker.  Poke all over the surface with a fork.  Season with salt and pepper (don't be shy!).

2.  Pour beer over roast.  Cover and refrigerate for 8 hours.

Get Ahead: Slice the onions the night before too and keep with the roast

3.  Add sliced onion to slow cooker.

4.  Cover; cook on LOW for 6-8 hours.

Aaaaaaaaaaaaaaand I was so excited about eating this that I completely forgot to take a picture of it all cooked!  Picture meat falling apart as I attempt to fish pieces out of the beefy, onion-y beer broth.  Served with some roasted potatoes and carrots with some steamed green beans and this was an AWESOME, minimal-effort meal. :)

The only "down" side I see to this recipe is the need to really plan ahead.  I attempted to make this over the weekend but when I refreshed my memory on the recipe and saw that 8 hour marinating time, I realized I needed to rearrange my meals for the week.  But you know, it worked out for the better this way and it was totally worth doing. :)

I love coming home to simple meal!