At some point in time, my house turned into the place where friends go when they are hungry and thirsty and looking for some company. I suppose part of it is that I’m a single mom and I’m always home in the evening…but I like to think it’s because they actually like ME and that I’m a kickass person to be a round – truth be told, it’s probably because of my food and booze…but whatever the reason, at least once a week I find myself in the kitchen throwing some dinner together for surprise guests. This happens so consistently that over the years I’ve come up with a few tricks to be sure I can provide a delicious meal at the drop of a hat. With a little bit of forethought – and a freezer- last minute gatherings are no big deal. But even if you don’t have that big ol’ upright freezer in the garage, using just one or two of these ideas can be incredibly helpful for last minute meals for you or your guests.
1. RECIPE DOUBLING AND LEFTOVERS: This is the easiest and most time effective method that I’ve found of prepping meals to serve later on down the road. On nights when I’m already cooking for the family, I double whatever it is I’m making so I’m sure to have plenty of leftovers. I stick with recipes that can be frozen if they aren’t eaten within a few days, and I try to keep something in the fridge at all times. For instance, instead of making enough rice for just one meal, I make a double batch and put it in the fridge. If we haven’t eaten it within a couple days, I throw it in a ziplock, freeze it flat (takes less room), and then put it on the prepped foods shelf of the freezer. This gives me the ability to throw together a quick stir fry with veggies and meats without having to wait for the rice cooker to do its thing. Soups, seasoned burgers, meatballs, hummus (cover the top with a little bit of oil before freezing), pot stickers, breads/muffins/biscuits are all perfect for this. You’ll have to experiment a little bit with what recipes will work well for you, but I’ve got several yummy ones listed below:
Quiches: These are amazing for breakfast, lunch or appetizers
Split Pea Soup: freeze this in mason jars and you’ll be able to throw them in the microwave as is. Just make sure it’s cooled thoroughly before freezing
Tarragon Chicken: This actually gets BETTER after freezing!
Butternut Squash Enchiladas: A typical make-ahead and freeze dish but with a twist
2. SAUCE AND DRESSING DOUBLING: In that same line of thinking, I’ve got a freezer full of sauces ready for popping straight into a pot. If I find myself making a sauce or dressing, I habitually double it. Stir fry sauces (I place all seasoning/sauce ingredients in a bowl instead of adding them directly to the pan with the veggies and protein. I then split the sauce and pour it into a ziplock bag or jar), pasta sauces, and are prime options for freezing or refrigerating for later use.
Kung Pao: Having this sauce on hand makes it easy to cook for a vegetarian at the same time as a carnivore…simply cook the animal protein separately, then add it on top of the veggies from the stir fry.
Sting’s Tuscany Pasta Sauce: Inspired by my time at Sting’s Villa in Tuscany, this is a super fast and easy go-to since the meat is frozen along with the sauce.
Southwest Corn and Bean Salad: Make the dressing, put it in a jar and keep on hand in the fridge along with your condiments.
Spinach Sesame Pasta Salad: We call it “Banksy’s Pasta” because it’s his favorite dish that I make. I always have a jar of this dressing sitting in the fridge because it keeps incredibly well and is so damn delicious.
3. PREMARINATED MEATS: Every time I go to Costco, I pick up tri-tip, chicken breasts, and pork tenderloins. When I get home, I throw together marinades for each one, drop them into ziplock bags (I put 2 chicken breasts in each bag and divide the pork tenderloins and the tri-tips into individual bags), Then throw them in the freezer. Immediately freezing them seems to keep the marinade from getting too strong (though I could be totally off target here). When someone shows up, you don’t even have to worry about fully defrosting the meats – once the marinade defrosts, you can just throw them straight on the grill…it’ll take a little bit more time to cook through, but I’ve never had an issue.
Chicken Shawarma: This is a staple in my freezer. So delicious
Ranch Chicken: This goes very well with the Spinach Sesame Pasta Salad
Bougie’s Tri-Tip Marinade: This is just perfect and always gets rave reviews
Pork Tenderloin: I adjust this recipe for freezing by cutting down on the soy sauce and adding mustard to the marinade
4. FRESH STAPLES: There are certain fresh things that I keep on hand all the time – items that I can use in a million different dishes or that keep well and serve easily.
- Garlic
- Onions
- Red Bell Peppers
- Spinach
- Feta
- Snacking Cheese
- Olives
- Baguette (cut into thirds, wrapped in aluminum foil and frozen – reheat at 350 for 10 minutes)
- Broccoli
- Fresh Nuts
And that about sums it up. l can swing all these last minute dinner parties not because I am a miracle worker or a genius in the kitchen………..I just think ahead.
Let me know what you think about these ideas and if you try them and they work!
-Bougie
