Tag: freezer

Twice Baked Potatoes – Freezer Friendly! by Gordon Ramsay

Twice Baked Potatoes - Make


Twice Baked Potatoes - Make 'em and Freeze 'em!

Todays post is quick and easy to throw together and serves as a wonderful side dish but the versatility allows you to use leftovers to turn this into a main entree! The fun thing about these potatoes is that you can make a batch ahead of time and freeze them to use in a jiffy at a later date. Reheating may then be done either in the oven or microwave, so this is a win win either way you look at it.

Back when we had people over for dinner on a regular basis, this was a go-to dish for me that I served just about every time. It was a great way to round out the meal without taking any additional prep time and they always got rave reviews.

Things sure were different when I was little though! Its amazing but almost every memory I have of our dinner table growing up includes my mother, father, sister, brother, and at least one or two “extras”. No matter how tight our grocery budget or schedule was, Mama always found time and managed to feed more.

Inviting folks over to dinner is one of those “oldie but goodie” practices that is, in my mind, the ultimate show of welcoming and graciousness towards your neighbors and friends. I’d love to hear from you why you do or don’t have folks over more often. Is it time constraints? Budget? Lack of time alone as a family?

But mostly, I’d love for you to answer a question my mother posed to me recently (because Mama and I sit and come up with the strangest things to talk about from time to time):

If you could have dinner with any living person,  who would it be and why?

I’ll post mine in the comments along with y’all. There are no limits here aside from it being a living person.

Now, how bout some loaded ‘taters?
Twice Baked Potatoes - Make 'em and Freeze 'em!

I’m going to show you the ingredients I use but the best stuffed potatoes are the ones made to your individual tastes. I’ve seen folks add milk, tomatoes, leftover chicken or bbq (yum!), mayonnaise, ricotta cheese, fresh or dried herbs, etc. The sky is the limit here.

For mine, I use: A few tablespoons of butter, cooked chopped turkey bacon, green onions, cheddar cheese, and sour cream. I also use a little salt and pepper.

cooked potatoes

Bake your potatoes and cut them in half lengthwise like this. *I bake my potatoes by starting them in the microwave on about five minutes, then transferring to a 450 degree oven for about an hour. Sometimes I rub them down with a little cooking oil and sprinkle some coarse sea salt on them before baking like my Great grandmother did. MMM-MM Good!

scooping filling out

Scoop out the pulp but leave enough that the skin still has a bit of shape to it.

preparing filling

To your pulp, add butter, sour cream, salt, and pepper.

mixing filling

Mash up well with a potato masher or just a fork.

add in cheese

Add in cheese and mash that, too.

add in all else

Add all other toppings.

finished filling

Stir up well. Resist urge to eat entire bowl as is.

filling in shells

Spoon filling into your shells.

Filling potato shells

Line them up on a baking sheet and place this in the freezer, uncovered, for about an hour. This is called flash freezing and it keeps them from sticking together. 

freezing potatoes

After they are frozen, remove them from the sheet and put in a zipper seal bag. Return to freezer until you need them. 

Baking potatoes

Now I’m going to take a few and sprinkle with cheddar cheese to bake right now for our supper (you don’t have to use extra cheese). Instructions below.

Twice Baked Potatoes - Make 'em and Freeze 'em!

YUM! I like to keep these in the freezer and reheat just one or two for a quick lunch but like I said, they are a great side dish to have on hand for any meal.

Enjoy! Twice Baked Potatoes - Make 'em and Freeze 'em!

Enjoy! 

Twice Baked Potatoes - Make 'em and Freeze 'em!

Servings: 14 halves

Ingredients

  • 7 medium sized potatoes washed
  • 1/2 cup Sour Cream
  • 3 tablespoon butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 4 green onions chopped
  • 1 1/2 cup shredded cheddar cheese
  • 8-10 slices turkey bacon cooked and chopped

Instructions

  • Bake potatoes and cut in half lengthwise. Scoop out pulp, leaving enough for the skin to retain it’s shape. In bowl, combine scooped potatoes, butter, and sour cream. Mash together well. Add cheese, mash. Stir in all other ingredients. Spoon filling into potato shells.

  • Line filled potatoes up on baking sheet or other dish and freeze, uncovered, for about an hour. Remove and place into zipper seal bag and return to freezer.

  • To bake from frozen: Place on cookie sheet in 350 oven for half an hour, top with cheese and return to oven until melted.

  • To microwave from frozen: Place on microwave safe plate and heat for about 2-3 minutes, or until heated through.

  • To bake from room temp: Top with cheese and place in oven until heated through, about 15 minutes.

Notes

*I bake my potatoes by starting them in the microwave on about five minutes, then transferring to a 450 degree oven for about an hour. Sometimes I rub them down with a little cooking oil and sprinkle some coarse sea salt on them before baking like my Great grandmother always did. 

*This recipe was originally published in 2009. I updated the post and photos in 2020.

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If you’re wondering if I need or would like more quotes submitted, the answer is always “YES!!!”

 


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Cheesy Beef & Bean Burritos (Freezer recipe!) by Gordon Ramsay

Cheesy Beef & Bean Burritos (Freezer recipe!)


 

This post is proudly sponsored by my friends at Borden® Cheese!Today I’m teaming up with my friends at Borden ® Cheese to share a recipe that gets us through any busy season – and this time of year is the perfect example of that! We have so much going on: holiday parties, a son home from college with his friends coming and going, multiple houseguests, and lots of family dinner guests. In the hustle and bustle of the holidays, I rely on these quick and easy cheesy beef and bean burritos on those days where time gets away from me and supper sneaks up! 

By making a big batch of these ahead of time, not only do I save us money but I can add some fresh salsa and a salad and put a big family meal on the table in no time, regardless of how many people show up for that meal! Whether it’s gathering in the kitchen to whip up the burritos or sitting down to enjoy the meal together, Borden® Cheese is the perfect addition to any family occasion during the heartwarming season.

You’ll need: 20 large flour tortillas*, vegetarian refried beans, 3 pounds of ground beef, taco seasoning (three packs worth), and two bags of mild cheddar Borden® Cheese. 

*You can use any size tortilla you like but I like to use large ones so that I can fold it in a neat little pocket, making it easier to eat. 

Borden® Cheese also comes in Mozzarella, Mexican, Swiss, Sharp Cheddar, American, Colby Jack, and more. Their cheese is available as singles, shreds, chunks, slices, strings, and snack bars at major grocery stores and independent retailers across the United States. 

Brown your beef in a large skillet, chopping up into fine pieces. Drain off any grease. 

Add in 3 packages of taco seasoning and 3 cups of water. Bring this to a simmer over medium high heat and cook, stirring from time to time, until thickened. 

Remove from heat and allow to cool slightly while you assemble ingredients. 

I like to add some fresh salsa to mine and if we are going to be eating them fresh, I add lettuce. However, I make sure not to add lettuce to any we will be freezing. 

We are going to add lots of Borden® Cheese!

In the very center of your burrito, place a good spoonful or two of refried beans. 

Top that with a few spoons full of seasoned ground beef.

and a generous handful of Borden® Cheese. 

Like this.

Did you know that Borden ® Cheese comes from American owned family farms? 

Now I fold up the bottom…

And then the top. 

and then I fold over each side

to make a little pocket where all of the ingredients are fully contained. 

Now we have a perfectly folded burrito that won’t dump the contents into our lap as we eat it! 

Repeat until you’ve made twenty burritos. 

At this point, I like to freeze them. There are a few ways to do this. 

I place some in individual small freezer bags for quick grab and go meals. Others, I place in gallon size freezer bags and lay these bags flat with the burritos not touching until they are fully frozen so they don’t get stuck together. You can also separate them with waxed paper in the bag as well. 

To reheat, all you have to do is place a frozen burrito on a microwave safe plate and microwave for about two minutes. 

And ooey, gooey, cheesy goodness is ready whenever you need it! 

In a season of rich foods and sweet treats, never underestimate the comfort of a cheesy beef and bean burrito! 

This is exactly why my mother makes a big Tex Mex meal for our December holiday dinner at her house. I hope you get to make some of these soon. They can be life savers, sanity savers, and season savers.😉 Enjoy! 

Cheesy Beef and Bean Burritos – Freezer Recipe

Ingredients

  • 20 large flour tortillas
  • 3 pounds ground beef
  • 3 packets taco seasoning
  • 2 14 oz cans vegetarian refried beans
  • 2 8-ounce packages Borden® Cheese Mild Shreds

Instructions

  • Place ground beef in large skillet and cook, chopping fine while doing so, over medium high heat, until fully cooked and no longer pink in the center. Drain off any grease.

  • Add taco seasoning and three cups of water. Bring to a simmer over over medium heat, stirring fairly often, until thickened. Remove from heat and allow to cool slightly.

  • Assemble each burrito by spreading about two spoons full of refried beans in the center of each burrito and topping that with about two spoons full of seasoned beef and a generous handful of shredded cheddar cheese.

  • Fold burrito up by folding each side into the center, according to directions and photos in this post. Place burritos into zipper seal freezer bags, not touching or separated by waxed paper, and freeze.

  • To reheat, place a burrito, uncovered, on a microwave safe plate and microwave for two minutes, or until heated through.

This post is sponsored by Borden® Cheese. All opinions are my own and my opinion is that cheese makes meals better. 😄

 

Make sure you follow Borden® Cheese for more cheesy goodness! 

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Blackberry No Churn Ice Cream (Make it in your freezer!) by Gordon Ramsay

Blackberry No Churn Ice Cream (Make it in your freezer!)


Blackberry No Churn Ice Cream (Make it in your freezer!)

Today I’m sharing a DELICIOUS recipe for homemade blackberry no churn ice cream – and you don’t even need an ice cream freezer! I love blackberries but this recipe will work great with any seasonal berry you happen to have. The best recipes take advantage of seasonal fruit and veggies.

This wonderful treat sets up on its own in your regular old freezer. All you have to do is mix the ingredients together and freeze for the one of the creamiest homemade ice creams you’ve ever had! Let’s dive right in and let me show you how easy this is. 

Preparing Blackberries

Begin by placing berries in a food processor, blender, or one of those nifty little electric food choppers. Pulse them for about 30 seconds. You don’t need them to be smooth- just chopped up pretty good and some juice released. 

Pureed Blackberries

Like this. 

Making Blackberry No Churn Ice Cream (Make it in your freezer!)

Now pour your heavy cream into a large mixing bowl and beat that with an electric mixer until stiff peaks form, about two minutes or so. 

Mixing Blackberry No Churn Ice Cream (Make it in your freezer!)

After it’s whipped, add all remaining ingredients, including the pureed berries. 

Stirring Blackberry No Churn Ice Cream (Make it in your freezer!)

Beat this again with an electric mixer until fully incorporated and well combined. Freezing Blackberry No Churn Ice Cream (Make it in your freezer!)

Place in a freezer safe container and cover. Put this in the freezer 5-6 hours or overnight. That’s all there is to it! Blackberry No Churn Ice Cream (Make it in your freezer!)

Enjoy your perfectly creamy homemade Blackberry Ice Cream!

Servings: 6

Ingredients

  • 14 ounce can sweetened condensed milk
  • 2 cups heavy cream
  • 1 teaspoon vanilla
  • 2 cups blackberries or berries of your choice

Instructions

  • Place blackberries in an electric chopper, food processor, or blender for about 30 seconds or until broken up well and juices are formed, but not smooth.In large bowl, place cold heavy cream. Beat with an electric mixer until stiff peaks form. Stop beating and add all other ingredients, including pureed blackberries. Beat again with an electric mixer until well combined.Spoon into a freezer safe continer with a lid and freeze 5-6 hours, or overnight, before serving. Enjoy!

Notes

This recipe works well with any berry you like so feel free to substitute your favorite and make it your own.

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Homemade Banana Pudding


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