Eating Through the Freezer

What busy week it has been. We have had a golf tournament, welcome home party and a college graduation party.  Not a lot of time to grocery shop let alone do a lot of cooking. Pretty much quick meals each night. Even when we don’t have time to be adventurous we still want to eat something yummy.  So busy weeks end up with something you can throw together fairly effortlessly. Steak, garlic mashed potatoes and roasted asparagus is one of my fav’s.

With it raining every night for the last week, seems like forever I went for the quick sear in a skillet and finish them off in the oven method for the yummy Rib Eyes.  Not my favorite way to cook them, I would much rather just season them (my go to steak seasoning is Adobo) and off to the grill.  But by doing them this way I was able to use some leftover red wine that was sitting on the counter.  One of my good friends favorite saying is “just because you open it, doesn’t mean you have to finish it” hence the leftover bottle of red wine. While the steaks are resting (very important and don’t skip) heat up the skillet and add the wine to deglaze the pan scraping up all the yumminess and letting it simmer down to more than half.  I also usually add beef stock or a beef bouillon it makes a great au jus that adds even more flavor to the beef.

With no time to grocery shop this weekend, I decided this week we will be eating our way through the fridge and freezer.  I actually like to do this every few months or so.  It is a great way to clean out both and to try to come up with meals with what we have on hand. It also saves quite a bit of money when you had so many things happening over the weekend and are a little low on cash.

Taking a quick look around we will be eating chicken, Italian sausage, a pork loin and even some beef tenderloins at some point this week.  I think I am pretty OK with this!

Bye for now; have a great short week – Happy 4th of July

Roasted Asparagus

Either cut off or snap off the tough ends of the asparagus. Coat with olive oil, kosher salt and fresh ground pepper. Place on a sheet tray with sides and cook on 350’ for about 15 minutes.

Garlic Mashed Potatoes

Wash and cut up your favorite potatoes, cover with cold water, add 2 to 4 minced garlic cloves to the pot, generously salt the water and bring to a low boil for about 10-15 minutes or until fork tender.  Drain and put them back in the same pot.  Add a heaping table spoon of sour cream, 4 tablespoons of butter and a little milk.  Mash until they come out how you like them.  I don’t mind them a little lumpy on occasion.

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