I need some advise, Chef Paul

[LizStreithorst]

I'm looking for meals that I can cook and then freeze in portions for one. I like to cook and freeze when I have money for ingredients (my animals come first). Right now I'm rotating between Coq au fin made with my own old rooster, red beans and rice, shrimp and grits, and your wonderful chicken recipe.

Please suggest something new for me to try. I would love to make a good lasagna, but I don't want to make one that I don't like because it will be part of my dinner rotation for a long time. Do you have a recipe?

Any other suggestions would also be welcome. I make a good meatloaf (quick cook oats rather than bread crumbs is the secret). I will make that for sure. Lasagna would be nice, but will still need 2 more things.

I have a vacuum food sealer that keep stuff fresh for a long time but still allows the flavors to meld. What a wonderful invention! I even vacuum seal my fish food now when I buy it in bulk.

[discuspaul]

I'm looking for meals that I can cook and then freeze in portions for one. I like to cook and freeze when I have money for ingredients (my animals come first). Right now I'm rotating between Coq au fin made with my own old rooster, red beans and rice, shrimp and grits, and your wonderful chicken recipe.

Please suggest something new for me to try. I would love to make a good lasagna, but I don't want to make one that I don't like because it will be part of my dinner rotation for a long time. Do you have a recipe?

Any other suggestions would also be welcome. I make a good meatloaf (quick cook oats rather than bread crumbs is the secret). I will make that for sure. Lasagna would be nice, but will still need 2 more things.

I have a vacuum food sealer that keep stuff fresh for a long time but still allows the flavors to meld. What a wonderful invention! I even vacuum seal my fish food now when I buy it in bulk.


No problem Liz - always glad to help out. Let me get my thinking cap on & I'm sure I can, & will, come up with at least 2 or 3 recipes that would fill your needs.
Just give me a day or 2 to refine a couple of my recipes - e.g. the lasagna one - to make a smaller portion that will work for 2 meals for you - one fresh baked & the other half frozen for later use.

Meantime though, I'd like to give you a simple recipe for roasting crispy skinned, falling apart duck thigh/leg - recipe with an easy make but delicious orange-flavored sauce. I mention this because I cook this meal for one several times a year since frozen duck thigh/leg portions here cost only about $.6 - $7. cad, less than the cost of a good cheeseburger, or 2/3 KFC chicken pieces, or a small pizza. (And likely only @ $5 USD. so not expensive, but is GREAT for a change of pace.)

If you can get these duck portions somewhere locally, (or duck breast is ok too), let me know & I'll dish out the recipe.

I'll also check out my recipes for other tasty one person meals, or smaller portions having readily frozen leftover parts for a second meal.

If you like pasta, I have a simple but killer recipe for a superb marinara sauce over penne, fettucine, or spaghetti, along with small tender meatballs made with Italian sausage meat (mild or hot).

[LizStreithorst]

Paul, you are so good to me. I adore duck but the only duck I can buy here is a whole mature duck frozen solid as a rock. It must not be a big seller in the south.

As for the lasagna I was thinking of a full baking pan full and cooking it, then cutting it into serving sizes and put each one in the vacuum sealed bag. I do have 6 ramekins, but I don't know it they would work for lasagna.

[discuspaul]

Cooking a full baking pan of lasagna & then cutting it up into serving pieces for freezing is a good idea. In my view, the larger the lasagna, the better the various flavors marry together, so it's tastier. Vacuum sealed bags would be just fine but ramekins may be ok too, especially if they're square or rectangular shaped, rather than round.

[RogueDiscus]

I like a good pot of chili, or spaghetti sauce. Divide it up and go from there. With apologies to the authentic folks out there, we also have an enchilada casserole that we like. I guess our theme is casseroles.

[discuspaul]

Paul, you are so good to me. I adore duck but the only duck I can buy here is a whole mature duck frozen solid as a rock. It must not be a big seller in the south.

As for the lasagna I was thinking of a full baking pan full and cooking it, then cutting it into serving sizes and put each one in the vacuum sealed bag. I do have 6 ramekins, but I don't know it they would work for lasagna.

Liz, perhaps the market where you can get whole frozen duck may be willing to saw it into 4 portions while frozen (i.e. 2 thigh/legs, and 2 breasts)..... or frozen separate duck portions may be available at the Hattiesburg Costco store near you if you're a member there. The only hitch is that if they have them, or can get them, you may have to buy them in 'bulk', say e.g. - 4 portions at a time ?
(I can get the separate portions at Costco stores here).

[LizStreithorst]

It's called "Mature Duck" It's as tough as leather.

I don't believe we have a cosco, but we do have a Chinese market in Hattiesburg that might carry duck.

Steve, I like chili too, and I have an excellent recipe but it's just not the time of year for it. It's hot as hell here in south Mississippi.

[discuspaul]

It's called "Mature Duck" It's as tough as leather.

I don't believe we have a cosco, but we do have a Chinese market in Hattiesburg that might carry duck.

Steve, I like chili too, and I have an excellent recipe but it's just not the time of year for it. It's hot as hell here in south Mississippi.


You should try that chinese market Liz - if anyone has duck in any city, it would be a good Chinese market. Can you call them to check ?
On-line google source indicates there's a Costco in Hattiesburg - perhaps it goes under name of Sam's Club.

Question Liz, do you have a barbeque grill of any kind, and if so, do you use it & like to use it ? I have several simple one meal recipes for bbq grilling. And can you get ground lamb locally, fresh or frozen ?

[discuspaul]

And Liz, for a starter of one meal recipes, may I remind you to look up my recipe for pork cutlets with spanish sauce - located on page 2 of my Lasagna thread. Simple & great-tasting.

[LizStreithorst]

I should be shot, Chef. I totally forgot about the lasagna.

And no for the grilling. I have a small grill, but I've tried grilling twice and I suck at it.

[slicksta]

Hey Liz
Not sure if you need this for yourself or looking to take care of someone else but in the winter I do some large batches of chili, soups and so on that I freeze in one portion dishes for future use.
But for the summer I do quick easy dishes that I make from frozen ingredients.
I did a lot of them on the grill before but recently I got a small air fryer and they truly do work faster with excellent results... I think it was $40
I keep some chicken and various types of fish in the freezer and you can easily air fry/broil in 15 minutes or less... and while that's going I make a simple salad or some frozen vegetables which I nuke
Let me know if you think this can help and I'll pass along some more details.

[discuspaul]

Hey Liz,
Here's my first recipe for you:



Chicken and Poblano Quesadillas with Guacamole

The Ingredients you'll need:

- 1 boneless, skinless medium-sized chicken breast - sliced lengthwise into 2 fairly even sized portions approx. 1/2-3/4" thick (about 6 oz. each)

- 2 soft taco size flour tortillas (6"-8")

- 1 avocado, pitted & skin removed

- 1 Poblano chile pepper - stem removed

- 1 cup grated Monterey Jack cheese

- 1 lime

- 1 jalapeno pepper

- 2 garlic cloves

- 1/2 cup fresh basil leaves

- 1 Tbspn finely chopped fresh cilantro

- Kosher salt & ground pepper

- 1 Tbspn or more of olive oil

- Optional - 1 tbspn tequila


Paste mixture for marinating chicken slices:

- Mince 1 garlic clove & jalapeno pepper (ribs & seeds removed)

- Add this to a small food processor along with the fresh basil leaves, some kosher salt & ground pepper, and sufficient olive oil ( & tequila if using), to process to a smooth paste.

Smear paste on all sides of chicken slices - place in a suitable dish, cover & refrigerate for 3-4 hours.


Making the Guacamole:

- In a medium bowl mash avocado with back of a fork & mix in 1 tbspn of fresh lime juice - mince the other garlic clove - add salt over it & crush to create a smooth paste, add it, some pepper, and the finely chopped cilantro to the bowl & mix well.

Finishing:

-Slice the poblano pepper lengthwise into 2 pieces, remove ribs and seeds, and broil in the oven in a suitable metal dish until skin sides are well charred. Cool a bit and peel away the charred skin - roughly chop the chile flesh into bite-sized pieces.

Grill the chicken slices on stove top in a non-stick fry pan on med-high heat turning once, until slices are fully cooked - 10-15 minutes or so. Remove from pan, cut each slice on the somewhat diagonal side to make 3 fairly even sized pieces.


Lay the tortillas in a single layer on a work surface. Evenly divide the chicken pieces, the poblano chile pieces, and the grated cheese over half of each tortilla - then fold the empty half over the filling half creating a half circle, & press down firmly.

Grill the tortillas in your freshly cleaned stove top non-stick pan until somewhat well browned & the cheese has melted (4-6 minutes), turning once.

Allow to cool for a minute or two, and cut into wedges. Serve warm with the guacamole spooned on top of each wedge.

Enjoy!

[discuspaul]

I should be shot, Chef. I totally forgot about the lasagna.

And no for the grilling. I have a small grill, but I've tried grilling twice and I suck at it.

OK - but too bad - I have several great one person meals - mostly kebabs that should be BBQ grilled, but could be oven broiled if you're ok with that.

[LizStreithorst]

I've been tempted to try my little Smokey Joe again, Paul. Perhaps I should give it another go. I also have a cast iron pan with ridges on it that mimic the scorch marks you get from the real grill, as well as the cast iron uses specifically for warming tortillas. Believe it or not, a have a molcajete, lol. I also cheat and use liquid smoke when I can.

I need to print out your recipes so I can save them in one place for use in the future. I don't want to forget another like I forgot about the lasagna.

[discuspaul]

I've been tempted to try my little Smokey Joe again, Paul. Perhaps I should give it another go. I also have a cast iron pan with ridges on it that mimic the scorch marks you get from the real grill, as well as the cast iron uses specifically for warming tortillas. Believe it or not, a have a molcajete, lol. I also cheat and use liquid smoke when I can.

I need to print out your recipes so I can save them in one place for use in the future. I don't want to forget another like I forgot about the lasagna.

Hey, you have a cast iron pan with ridges that mimic bbq sear marks - wow, that's great - that's all you need to produce the kebab recipes I'm going to pass along soon.
I don't have one of those pans, but have been wanting to get one for quite a while now - so I'll get off my butt & buy one.

One of the recipes calls for ground lamb kebabs - if you like lamb & can get it, I'll provide the recipe which has a simple, but very tasty cold dipping sauce to go with it that's excellent.

I use liquid smoke too.

[LizStreithorst]

I can buy lamb at the store but it's ridiculously expensive. My vet's brother raises Barbados sheep but I'd have to by 1/2 a carcass and I don't even think I have enough room in my little deep freeze to store it. It's a shame. I haven't had a real gyro since I was in the middle east years and years ago.

[brewmaster15]

Liz,
My meatballs and meatloaf recipe is the exact same thing , if you take your meatloaf recipe you can use to make meatballs, cook them and freeze them. I bake mine, but frying is fine. Then when I want to make meatballs and pasta, I pull the bag from the freezer and pitch them in the sauce. You can also use them to make lasagne...I rolls small ones for that. You can also use them in gravy and place on mashed potatoes.. Lastly I shape them into hamburgers and used them to make easy peezey meatball sandwiches on hard rolls. Kind of boring I know, But its easy and stores very very well, and has alot of uses.

One note on the Lasagne....It tends not to freeze well... It dries out.. the pasta will absorb the water from the sauce. If you freeze it be sure to use a more watered down sauce. The store bought frozen ones are acceptible I think because they are flash frozen ..Our freezers are too slow.. You might want to modify the plan on Lasagne.. freeze the fixings and use a store bought no boil lasgna strip...add strips , add frozen stuff and fresh sauce and pop it in the oven... You can make them small enough to have 2 meals...Its what I do here unless its a holiday or guests...then I Make it fresh.

I use the Barilla no boil ones here.. https://thatrecipe.com/blog/2013/05/20/no-boil-lasagna/ but use baby meatballs..not ground meat,

al

[LizStreithorst]

Thanks for the advice, Al. I like to pack away several meals at once and rotate between 4 or 5 different meals. Do you think I would have the same problem with it drying out in a vacuum sealed bag? If so, I'll be sure to make the sauce thinner.

[brewmaster15]

Thanks for the advice, Al. I like to pack away several meals at once and rotate between 4 or 5 different meals. Do you think I would have the same problem with it drying out in a vacuum sealed bag? If so, I'll be sure to make the sauce thinner.

It may be better in those Liz, I would possibly make the lasagne not too many layers so it freezes faster.

al

[LizStreithorst]

Good idea, Al. BTW, you really should buy one of these. I love mine and it was cheap! https://www.amazon.com/GERYON-Vacuum-Automatic-Machine-Starter/dp/B07CXKMGTK/ref=sr_1_6?crid=24AW3KMHLD2I6&keywords=vacuum+sealer+machine&qid=1559664850&s=gateway&sprefix=vacuum+%2Caps%2C215&sr=8-6

[discuspaul]

Liz, here are a couple of my own simple & easy, one person type recipes for meals that are likely very familiar to you. You can find numerous variations of recipes for these dishes on the internet - so nothing new here - but I provide them here as a handy reference point and reminder for you of meals that might tickle your taste buds on any given day.

All, or most of the ingredients should be readily available, and relatively inexpensive, and if the recipes make more than enough for one meal at a time, then the leftover(s) can be frozen for thaw & re-heating at another time.

CHILI-GLAZED CHICKEN WINGS WITH TOASTED SESAME SEEDS:

These wings are as good, or better than I've had anywhere. As an appetizer, lunch, or din-din.

Ingredients:

- 10-16 chicken wings, ( outer wing portions with drumettes - & wing tips removed). If you prefer, you may cut each wing into 2 separate pieces.

- Approx. 1 tbspn vegetable oil & some kosher or sea salt and ground pepper to season the wings.

Glaze: (T. is tbspn)

- 2-3 T. of sweet chili sauce

- 2-3 T. of soy sauce

- 1 tspn chili-garlic sauce (sriracha)

- 1 tspn sesame oil

- 1 tspn grated or finely diced fresh ginger

- 1 T. of your favorite BBQ sauce

- Optional additions:

1 tspn. of either, or combo of, hoisin sauce, plum sauce, apricot jam.

- Whisk together all glaze ingredients in a small bowl.

- Set aside 1 T. toasted sesame seeds for garnishing wings after baking.


Place Wings in a bowl & evenly coat them with the oil, & salt & pepper.

Then more or less evenly arrange all the chicken pieces on a suitably-sized tinfoil-coated baking sheet sprayed with veg oil, & bake for 30- 40 minutes @ 350, turning once halfway into the baking time.

(You may alternatively prefer to use a mesh rack placed over the baking sheet on which to arrange the wing pieces, to preclude any potential over-browning of one side or the other of the pieces.)

Remove wings from oven, and generously brush coat each piece all around with the glaze, & return to the oven for baking a further 10-15 minutes.

To finalize, add another brushing of the glaze to the wings to thicken it up, and then turn on the top broiler for just a couple/few minutes until glaze begins to darken/sear the wings a bit.

Remove wings from oven, sprinkle with toasted sesame seeds & dig in.

Ok, that's the first recipe - 2 or 3 more to soon follow.

[jeep]

Here's on of my favorites that grandma used to make for me. I have small ceramic baking dishes with plastic lids and it freezes very well!

Chicken Tetrazzini

1lb pasta of your choice. I use wide egg noodles or angel hair
4 boneless skinless chicken breasts, boiled and shredded
1lb sliced mushrooms
1 stick butter
2tbs olive oil
2tsp salt
2tsp pepper
1 large onion chopped
5 or 6 garlic cloves minced
½ cup dry white cooking wine
1/8tsp nutmeg
1/3 cup flour
4 cups milk
1 cup heavy whipping cream
2 bullion cubes
1 cup water
¾ cup frozen peas
¾ cup chopped broccoli
1 cup grated parmesan cheese
1 cup mozzarella, asiago or Italian blend cheese

Boil chicken in salted water then shred into larger bite sized pieces.

Add some butter and 2 tbs olive oil to skillet and saute’ mushrooms on medium heat for about 6 minutes. Add onion, garlic and cook until onions are soft. Add white wine and simmer about 2 minutes. Mix in separate bowl with chicken.

Melt 3 tbs butter in pot, add flour and mix with butter. Slowly add milk, cream, bullion, water, nutmeg, salt, pepper and increase to high heat. When it starts to boil, reduce heat and simmer for about 5 minutes. Add peas and broccoli and simmer an additional 5 minutes or until sauce starts to thicken. Add chicken and mix well.

Melt remaining butter and coat baking dish. Add cooked pasta about 2/3 high. Pour chicken mix over pasta until almost full (I use a fork to poke and loosen the pasta and allow sauce to mix slightly). Mix cheese and pile on top.

If frozen, thaw first.

Bake at 350 for about 25 minutes until dish is bubbly and cheese is browning.

[LizStreithorst]

Thanks so much folks for all the wonderful ideas. I'm printing them all out and putting them in a binder. Keep 'em coming.

[discuspaul]

Your recipe sounds good, Jeep - I will try it.

[discuspaul]

Here's another chicken recipe, Liz - this one for kebabs of chicken thighs, using your cast iron pan with bottom ridges:

CHICKEN YAKITORI KEBABS:

INGREDIENTS:

- 2 to 4 boneless skinless chicken thighs, cut into 1-1.5" chunks -(you'll get approx. 3-5 chicken pieces from each thigh).

- Approx. 1 T of vegetable oil

-Kosher salt & freshly ground black pepper to season

(- 4-6 wooden skewers soaked in water for at least 30 minutes to an hour)

Combine the above in a bowl & mix well to coat chicken pieces - except the skewers of course - LOL

Thread the chicken chunks through their centers unto the skewers. The pieces should touch but not be crammed together.

Refrigerate until ready to grill or as long as 2 or more hours.

The Sauce:

- 1/2 cup chicken stock

- 2 T's of soy sauce

-2 T's of japanese mirin (sweet rice wine) -

(If unavailable, suitable substitutes are : 1/2 tspn of white sugar added to 2 T's of either white wine, vermouth, marsala wine, dry sherry, rice vinegar, sake, or even balsamic vinegar.)

- 1 T of hoisin sauce

- 1 T of fresh lemon juice

- 1 T of light brown sugar

- Freshly ground black pepper

In a small saucepan mix the sauce ingredients. Bring to a boil over med./high heat & cook until liquid is reduced to about 1/2 cup - approx. 5 minutes, stirring once or twice. Remove from heat.

Place the skewers on the ridges of the well heated cast iron pan & cook for a bit until the meat begins to char a little on the surfaces, turning once or twice & swapping their positions as needed for even cooking.

Then start brush basting the chicken with the sauce (you may not need all of it) until fully cooked - 3 - minutes or more to 'brown/sear' the chicken pieces up well - continually basting with more sauce as you turn the skewers, again to achieve fairly even cooking.

Remove & serve warm with basmati rice, or whatever side you prefer or have on hand.

[discuspaul]

Reverting back to Al's interesting and useful comments regarding 'mini' type meatballs, etc., and if you're interested, Liz, in my recipe for some real tasty mini hot Italian sausage meatballs, let me know & I'll post it accompanied by a down home-made marinara sauce to serve up with the meatballs, and either spaghetti, penne, or fettuccine pasta whenever you might feel like some Italian soul food besides lasagna.

[slicksta]

@ jeep
That sounds so good that you can serve that for dinner and/or dessert!

[LizStreithorst]

Good to know that I'm not the only one having fun seeing these recipes.