Oh, I think those are fully cooked. I wish they were frozen raw. I can’t remember if I’ve tried them, though.
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Should be.
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I’ll try again
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Thanks for the idea re: the manchego for chicken parm, will have to remember that @winecountrygirl.
You are welcome. Let me know how you like it. I also use grated parm with the manchego.
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What’s the method? Do you just bust up the tuna, mix with the egg, garlic and oil, and toss with hot pasta? Or does anything besides the pasta get cooked?
Mix egg, garlic and oil, mix in “busted up tuna”, and mix with hot pasta. Nothing but pasta is cooked. Think csrbonara.
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Sounds tasty. And I have chives and parsley coming up in the garden right now, so the timing is great. Couple weeks or so, there may also be some arugula to toss in.
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Quesadillas. We’re lucky to live in the Sonoran desert, where you can get really outstanding flour tortillas. I’m more of a purist, nothing other than cheese except for green chiles. Mr mr puts all sorts of things on them. I like them either soft or crispy on the outside. Also made with corn tortillas.
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Have posted my faves on this thread already, so will just add now: the meal in the freezer, forgotten about, that can just be reheated.
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I have packs of mentaiko (spicy cod roe) in the freezer and pop one out and toss together into a mentaiko spaghetti quickly when I don’t have something in mind.
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And this is why I often cook as if I’m cooking for a family of four…freezable leftovers in single portion increments so I can just come home from work and easily reheat and make some sides. It’s what I used to do for my Mom: small portions of pot roast (she would cook up some carrots and potatoes after defrosting the slice and gravy and reheat in the microwave), stews, mac and cheese in small foil containers, ready to defrost, top with Panko and bake in the oven.
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Yes, it’s no harder to cook for 4 than 2 or 1, and doesn’t make a bigger mess, so totally makes sense, if a person has freezer space.
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Yes! And also the packages of turkey bacon I pick up when ever they are onside and throw them in the freezer, forgetting about them until I need them. Then suddenly I have choices - breakfast for dinner, BLT’s, BLT salad or like last night, I just treat it as a protein - we had turkey bacon, mashed potatoes and broccoli.
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Perfect @Happybaker. This QT is kind of turning into a fun treasure hunt in the freezer and pantry isn’t it?
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Cajun Chicken w penne
Recipe originally stolen from the Northpark Lounge in Pittsburgh.
Start the water for pasta
Cut up boneless chicken (breast or thigh) into bite sized pieces, season with salt, pepper & some garlic powder
Saute in a little oil until cooked through
Add diced su-dried tomatoes or roasted red peppers
Saute for a couple mins
Add 1-2 tablespoon (or more) cajun seasoning and a tablespoon of butter
Cook & stir till evenly coated
Add heavy cream & cook until thickened
Turn off heat & add 1-2 tablespoons of parmesan or Romano
Serve over penne or your pasta of choice
The chicken is usually done about the same time as the pasta
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