Twice Baked Potatoes for the Freezer

Here I am, alive and well! I've been working on revamping my techniques for cooking ahead. Somethings, like lasagna, are really good when you freeze and then thaw and bake. But for the most part, I prefer to have things fresh-made. That does not quite fit with my current lifestyle. ;) 

So I have been filling my fridge and freezer with foods that are prepped for fresh cooking. It's a great time saver during the week. My veggies are prepped, my meat is butchered and brined, broth is frozen...you get the idea. 

Today I worked on a side dish. What you see below is one of the trays of twice baked potatoes that I made today. (I made 2 1/2 trays.) It was a lot of work, but I made enough for 6-8 meals, depending on how many are here for dinner. 

Leni's Notes:

~As I was making these, my family came along and put sloppy joes on top of them. Big hit! I'll have to remember that for later.

~I flash freeze them on these trays, then move them to ziplocs for long-term storage.

~The filling is very versatile. Make them with whatever flavors you like. But I recommend always using the cream cheese and sour cream, otherwise the potatoes tend to get kind of gritty when they thaw.

 ~I mashed mine down because I wanted mine level, so we can add toppings  You could mound it up if you want to. (If you make them level, you'll have extra mashed potatoes to enjoy!)

Ingredients:

10# Russet baking potatoes

1 8oz. block cream cheese, softened

1 lg container sour cream 

1 stick butter

2 tsp black pepper

2 tsp sea salt

2 tsp garlic salt

2 C shredded sharp cheddar

2 -4 Tbls dried chives

Instructions:

~Preheat oven to 350 degrees.(If you're eating them that day.)

~Wash the potatoes, and pat dry.

~Prick the skins, and rub skins with oil. 

~Place potatoes on a foil-lined pan. (I fit all of them on two large cookie sheets.)

~Bake until tender, 1 to 1 1/2 hours, depending on size.

~Let cool until you can handle them, then scoop the middles out, leaving a small layer of potato in the skin.

~Put the scooped out middled in a large bowl, and put the potato skins back on the trays.

~To the bowl, add cream cheese, sour cream, butter, pepper and salts.

~Mash or blend until desired consistency. 

~Mix in cheese and chives.

~Use an ice cream scoop to put filling back into the skins, and mash down. 

~Cover with plastic wrap, and freeze.

~When ready to serve, place desired amount of potatoes in baking dish. (Temp is variable, put them in with whatever you are already making.)

~If putting them in the oven frozen, cover with foil. If thawed, you can leave them open. 

~Bake until heated through and slightly browned. 

Summer Sloth

I baked today, for the first time in ages. I made a Chocolate Zucchini Cake that I found online. I put in a cup of chocolate chips instead of the walnuts. It was incredibly satisfying. This is how it happens in the summer. Busy. Hot. Humid. Tired. I await that first gust of cold fall air to inspire me to cook again. Especially since hubster got me to amazing cookbooks for my birthday. (Which I of course don't know about, since my birthday is still almost 2 weeks away.)

By the way, this cake would make a great dessert for a meal delivery. Really doesn't need frosting, nice snack cake. And it's full of veggies!

Hope you're all having a great summer!

The Gang's All Here Sweet & Savory Pork Tenderloin

As you may have deduced, I enjoy cooking for friends and family. ;o) I'm always playing with recipes, tweaking and experimenting. While I love doing that, I also like to keep a nice supply of go-to meals. The type the everyone loves, and for the most part never go wrong when I make them. Today's recipe might look familiar, as it was inspired by ChanceLee Chicken.

I was looking for something I could make for a large group without losing quality in the cooking. I decided to make it with pork tenderloin. That turned out to be a terrific choice! I love the way my house smells when I make this stuff. 

I made some changes to the recipe, nothing too major. I like making this dish for company because the sweetness makes it a huge hit with the kids, and the spicy makes it have a nice taste for the grown ups, also. The kiddos at dinner (aged 7 and under) were pleased and asking for seconds, so that makes me a happy camper. Pretty sure my 16 year old faked illness to come home early from an overnight so she could have some too. ;o)

Leni's Notes

~This recipe is intended to feed a large group (we got 14 servings,) so scale down accordingly. 

~Also pictured above, stir fried french green beans and egg noodles with butter and parsley. Also good with cous cous and carrots.

~Every time you warm it up, the sauce gets a little thicker and the sweet gets a little more intense, so you might want to add some water to thin it and maybe some more salt or soy sauce if you have leftovers.

~Generally when I list soy sauce, I mean Bragg's Liquid Aminos. This time we used Coconut Aminos. The taste was good, but it had half the sodium, so the finished product needed salt. (Coconut Aminos are crazy expensive, but if you have an allergy to soy, a nice alternative.)

~Replace the pepper with cayenne for an extra spice kick.

Ingredients

4 pork tenderloins

1 1/2 cups brown sugar
1 1/3 cup red wine vinegar
1/2 cup ginger ale

2 Tbls. lemon juice
6 Tbls. minced garlic
4 Tbls. soy sauce
2 tsp. white pepper 

1/4-1/2 cup corn starch

Instructions

~Preheat oven to 375 degrees.

~Sear tenderloins in a cast iron pan with olive oil.

~Place tenderloins in a greased 13 x 9 pan.

~ Mix the rest of the ingredients in a bowl and pour over tenderloin.

~Place in oven, uncovered, for 45-60 minutes, until a meat thermometer says they are done.

~Remove from pan, slice into tenderloin coins, and place in a dish or on a platter, and pour sauce over the top.

~Serve with your favorite side dishes.

Blessings from my kitchen to yours,

Leni

ChanceLee Chicken

This recipe has a bit of history. I first posted it back in 2006, when I was apparently taking it to a friend who's family had been sick. Well here I am again, looking for some good comfort food for a sick family, and this recipe came to mind!

Better known as Garlic Brown Sugar Chicken, we affectionately renamed it for a small guest in our home. While everyone else was begging for dessert, little ChanceLee, baby cheeks glowing, begged her mama to get the chicken back out of the fridge so she could have more. Who could resist a request like that? ChanceLee is no longer a little girl, but a beautiful young woman. My, how the time flies!



Leni's Notes:
~This can work in the crock, but is better in the oven. Both directions below. (Honestly, I don't like it in the crock, but maybe you'll love it.)
~Terrific over egg noodles, but also good with rice or quinoa.
~Using Cayenne will give it a Szchewan flavor. If everyone likes a little kick, give it a shot. Very good that way!
~I've overhauled the recipe a bit from the one I've found around the internet. No major changes, just cleaner ingredients (like homemade lemonade instead of lemon-lime soda.)
~I like to use chicken drumsticks, but use what you've got. Thighs, leg quarters, boneless breast...just be sure to adjust your cooking time. Leg quarters are especially tough in the crock pot. They tend to be overcooked by the time you get them thoroughly done.
~You can thicken the juices after cooking with a little cornstarch. It's a nice touch.
~I suggest serving this with something kind of light. Green beans, cauliflower, carrots...something that offsets the sweetness in the chicken.

Ingredients:
Chicken legs (enough to feed your family, the sauces stretches.)
1 cup brown sugar
2/3 cup vinegar
1/4 cup lemonade
2-3 Tbls. minced garlic
2 Tbls. soy sauce (Bragg's Liquid Aminos)
1 tsp. pepper (regular black or cayenne)


Instructions:

Crock Pot
~Place chicken in crockpot.
~Mix all remaining ingredients and pour over chicken.
~Cook on low for 6-8 hours.

Oven
~Preheat oven to 375 degrees.

~Place chicken on greased sheet with sides
~Mix all remaining ingredients and pour over chicken.
~Bake for 1 to 1 1/2 hours, until fully cooked.
~Halfway through cooking, spoon sauce over the chicken again.

Blessings from my kitchen to yours!