Learn how to make risotto through this simple cooking technique. Creamy, the ideal texture, and full of flavor, you can use it with all your favorite ingredients from proteins to vegetables. Learn how to make it and then make it your own!
One of the first things I challenged myself to cook when I started Cake ‘n Knife almost a decade ago was risotto.
I don’t know why I decided that this was the recipe to master, but it became the first big hurdle for me getting back in the kitchen.
A Cherry Bourbon Sour is what every bourbon-lover should sip on during cherry season! Made with a fresh cherry simple syrup, bourbon, and lemon juice, this three-ingredient cocktail is simple and refreshing.
Summer is the best time to imbibe in sour cocktails. I love the sharp sour notes that dance across your tongue paired with a favorite spirit and sweetness to balance everything out.
If you remember last week I shared a homemade cherry simple syrup! This cocktail actually features that recipe as the star. It gives the cocktail a subtle sweet cherry flavor.
[Read more…]
This post has been sponsored by Gallo Salame, Inc. All thoughts and opinions are my own.
Salame Peach Ricotta Crostini are the perfect combination of crunchy, creamy, salty, and sweet. Made with Gallo Salame® Italian Dry Salame and fresh summer ingredients, this crostini is the ultimate summer snack. It also can be a delicious appetizer for al fresco dining. Serves 8 to 10.
We are finally in the warm months of summer and I couldn’t be more thrilled to start diving into summer flavors!
For me, that means it’s time to hit the sweet and salty combination. [Read more…]
Cherry Simple Syrup is the perfect way to add fresh cherry flavor to your favorite summer drinks! I love adding it to cocktails, but you can also mix it with club soda for an easy homemade soda. Makes 8 servings.
Who else loves cherries in the summertime?
I can’t say that I have tons of fond memories of eating cherries growing up, but I CAN say that cherry is one of my favorite flavors in the summer, especially when it comes to beverages.
[Read more…]
Salsa Verde Chorizo Pizza is a favorite summertime grilled pizza! Featuring flavorful LA VICTORIA® Thick ‘N Chunky Salsa Verde as the base of the pizza, it’s also topped with chorizo, queso fresco, tomatoes, and onion. Serves 2 to 4.
This post has been sponsored by the makers of the LA VICTORIA® brand. All thoughts and opinions are my own.
Summertime is the perfect time to grill pizza!
When you don’t have a pizza oven, the grill is quite honestly the best way to get that crispy exterior on the crust, with a little added smoky flavor. That’s why this salsa verde chorizo pizza is going to become a new favorite for you and the family.
This is the BEST homemade vodka lemonade you will ever taste. With just four ingredients (and one of them is water!), you can enjoy this fresh and tart boozy treat all summer long. My version is plenty boozy, but you can adjust it to your taste as desired.
A cold glass of lemonade is just what I need on a hot summer afternoon.
Not that we have been having many of those in Denver lately… It’s been pretty dang chilly and I am NOT a fan.
I mean, it’s almost the end of May! Shouldn’t we be able to count on warm sun-filled days at this point?
Apparently not… The rain is lovely, but this much has been really cramping my style when I want to take Babycakes outside for a walk.
Homemade lemonade brings back so many memories from my childhood. The days of lemonade stands at the corner of our cul-de-sac. The tart flavor of my favorite summer drink. Cooling off with a glass and a giant slice of pizza at my favorite pizza place.
As an adult, I want to add a little something something to my glass of lemonade, so I add in the vodka.
If only I could make a lemonade stand selling this deliciousness all summer long… Pretty sure the neighbors would LOVE it.
This vodka lemonade is absolutely perfect for a summer afternoon. It’s tart and just the right amount of sweet, with a little boozy kick at the end. Before you know it’ll, you’ll have slurped down a couple of glasses!
You can even make this ahead of time for either a party or just to have in the fridge over the weekend. Details on that below!
All you need for this recipe is a set of measuring cups, a large pitcher, and a wooden spoon for stirring.
I used mason jars for serving because they are just classic 🙂
This entire recipe comes together in one pitcher! It’s so simple.
All you have to do is add the ingredients to a pitcher and stir until the sugar has dissolved. Make sure you stir it together well so the sugar dissolves or else it’ll just sink to the bottom. Fill with ice and serve!
Garnish with a lemon slice (lemon wheel) and/or fresh mint sprigs.
Pro Tip: Make this batch of homemade lemonade bubbly by using soda water instead of regular, flat water.
Need some more inspiration for cocktails? Check out my booze recipe page!
You can make this vodka lemonade up to two days ahead of time. Just be sure to chill it in the refrigerator without ice until ready to serve so you don’t dilute the mixture.
I encourage you to use fresh lemon juice because it just tastes better! However, if you need to reach for the bottled stuff, just make sure it’s 100% juice without any added sugar or other ingredients.
If you prefer, you can use 1/2 cup simple syrup instead of granulated sugar in this recipe, if preferred.
Yes, you can turn this into a simple homemade lemonade recipe by omitting the vodka and using water instead.
Finally, if you make this homemade vodka lemonade recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.
Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
Want to know when I come out with a new recipe or the latest news? Sign up for my newsletter!
A French Onion Burger is juicy, flavorful, and oh-so tasty! All of the flavors of French onion soup are in this epic burger – the herbs, the caramelized onions, and even the gruyere cheese. Served on a fluffy brioche bun, this will become your favorite dinner this summer. Makes 4.
Disclosure: This post is sponsored by Sprouts Farmers Market. As always, all opinions are my own.
Burgers are the quintessential recipe of the summer, don’t you think?
There’s something about the burgers hitting the grill that harkens memories of summer’s past. The sizzle of the meat, the smell of the charcoal, and that first juicy bite all scream summer to me. All that’s missing is a glass of strawberry lemonade in hand.
Normally I am pretty predictable with my burger toppings. A little blue cheese, some ketchup, and I’m a happy gal. [Read more…]
Pickle Brined Hot Chicken Sliders are juicy, cheesy, and spicy! The pull-apart sandwiches are ready in less than 30 minutes, making them an easy weeknight meal or a spicy appetizer for a small gathering. Makes 12 sliders.
Disclosure: This post is sponsored by Sprouts Farmers Market. As always, all opinions are my own.
As you all know, I am a fan of so many foods, but I have a few favorites. They include avocados, a killer roasted chicken, chocolate, and PICKLES.
This past year has been the year of the pickle, you know? I mean, we’ve seen it all from hot dogs stuffed into pickles to pickle ice cream (still can’t bring myself to try that one…). Pickle is a hot item right now, and while I’ve always love pickles, there’s something else about them that I love.
Cheesy BBQ Breakfast Sliders are the epic combination of Head Country Bar-B-Q Hickory Smoke Sauce, breakfast sausage, crispy bacon, cheese, and a gooey runny yolk egg. It’s a mini handheld breakfast plate sandwiched in a toasted roll!
Disclosure: This post has been sponsored by Head Country Bar-B-Q. As always, all opinions are my own.
This weekend I get to celebrate my very first Mother’s Day!
Well we sort of celebrated last year because we had just found out I was pregnant! However, this year feels a bit more real than being a couple months pregnant LOL.
I’m sure you’ve heard (well, more like read?) me mention that brunch is a big thing on my mom’s side of the family. We used to have brunch every Sunday with whatever family wanted to come, but on holidays like Mother’s Day, everyone showed up.
We’d have a giant table filled to the max with all the breakfast favorites from bacon to sausage to eggs and more.
This year, we are having a little brunch gathering at our home with our parents (yay for the vaccine am I right?!), and I decided I would whip up something that I could actually make for everyone without putting too much pressure on myself.
Enter these cheesy bbq breakfast sliders!
These mini breakfast sandwiches have everything that you want from brunch – the runny egg, bacon, sausage, and even melty cheese.
More importantly, it gets a little twist of flavor from some BBQ sauce.
Not just any BBQ sauce though… Head Country Bar-B-Q! You all know that this brand of sauce is always in my kitchen and pantry. There are only a few brands that I am truly passionate about, and Head Country is one of them. It’s two-fold really – the flavor (the most important) is outstanding and there’s actually variety across their line of sauces. Next is, to be frank, the price.
You really can’t beat it and I appreciate the fact that they can make some so high-quality be so reasonable!
For these sliders, I think that Head Country Bar-B-Q Hickory Smoke BBQ Sauce is the best one of the bunch to use. It gives you some smoky flavor along with the tang of the sauce! You’ll be licking it off your fingers if you get a little messy 😉
Reach for the Head Country Bar-B-Q Hickory Smoke BBQ Sauce when you are gathering up your ingredients! You can click the link here to buy online, but I’ve found it at all my local major supermarkets.
To make the recipe itself, you will need a few cooking tools. First you will need a half sheet baking pan and a muffin tin to bake up the sliders and the eggs.
You will also need a silicone brush to brush the buns with butter! It’s the easiest way to do it.
Set broiler to High, then place bun halves on a baking sheet. Brush the roll halves with melted butter, then place under the broiler and toast until browned. This will take about 1 to 2 minutes, but be sure to keep an eye on them so they don’t burn!
Grease a muffin tin with cooking spray and each of the large eggs into each well. Season with salt and pepper. Bake at 350˚F for 9 to 10 minutes. The whites should be set but the yolk should still be runny.
Top the bottom halves of the buns with bacon, then sausage, and layer the tops with some cheese slices. Bake in the oven in a baking dish alongside the eggs for about 3 to 4 minutes, until the cheese is melted.
To assemble, top each slider with an egg. Spread 1 Tbsp Head Country Bar-B-Q Hickory Smoke Sauce on each roll top half and place on top. Serve.
If you want to get ahead on some of the prep work, you can cook the bacon and sausage ahead of time in a skillet over medium-low heat. Since these sliders come together in just 20 minutes, that’s the only prep work to be done (and it can be done the day before if you like!).
make different eggs! You can make scrambled eggs instead of the runny eggs if you don’t like a runny yolk.
drizzle with maple syrup. Drizzle the delicious breakfast sliders with maple syrup for a sweet element to elevate the savory sandwiches.
make them ahead of time. You can make these sandwiches ahead of time and store them in the freezer for a breakfast fix any day of the week. Wrap each sandwich in plastic wrap, then place in an airtight container. Store in the freezer for up to 2 months. Reheat them in the microwave when ready to enjoy!
switch things up. You can use Hawaiian rolls instead of regular rolls. Change up the cheddar cheese for provolone or swiss cheese. Use ham instead of bacon. Remove the sausage patties and bacon to make it vegetarian. Top with wilted spinach or sun-dried tomatoes for a fun new flavor!
Finally, if you make this cheesy bbq breakfast sliders recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.
Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
Want to know when I come out with a new recipe or the latest news? Sign up for my newsletter to get new recipes in your inbox!
Grilled Blackberry Steak Tacos with Blackberry Salsa are a fruity, summer dinner that’s perfect for Taco Tuesday! The blackberry marinade for the steak infuses it with tart, herbaceous flavor. You can amp up those flavors with a fresh blackberry salsa on top! Serves 4-6.
Disclosure: This post is sponsored by Oregon Berries. As always, all opinions are my own.
Blackberry steak is the next thing you absolutely have to try this summer.
I know you might be thinking that blackberries are not something that belong in savory dishes… Well, I have to say you are wrong and I am here to prove it.
A few months ago I took a class with Oregon Berries and tried out their frozen Marionberries. It was my first time using berries in a savory recipe, and it totally changed how I look at one of my favorite fruits! [Read more…]
A Strawberry Tequila Fizz is fruity, tart, and bubbly – just what a good summer sipper should be! With just five ingredients, you can enjoy this classic cocktail all season long.
It has taken me a long time to get back in with tequila in my cocktails.
There was this one trip to Mexico where too much tequila was consumed and since then, even the smell of it has made me cringe.
[Read more…]
Blueberry Lemon Streusel Coffee Cake is moist, fluffy, and ideal for spring brunch! Topped with a cinnamon streusel and a lemon cream cheese glaze, this decadent breakfast cake is a surefire win for everyone.
I love starting the day with something sweet.
Being one of the biggest sweet tooth’s around, this can’t be a big surprise. If you ever want to make me happy, give me a pastry or a piece of streusel coffee cake alongside my coffee.
When you want to please the adults and the kiddos all in one meal, try my simple Pesto Grilled Cheese recipe! The kid-friendly version is easy and straightforward, while the adult-friendly version has more complex flavors to compliment the cheese and pesto combo. Serves 2 of each type.
Disclosure: This post is sponsored by Sprouts. As always, all opinions and thoughts are my own.
We all grew up with grilled cheese, I’m guessing. At least, it was a staple in our house! Of course, at this point in life, I still wasn’t a soup person.
Therefore the grilled cheese had to be G-O-O-D. [Read more…]
A Blueberry Mint Julep is a cool refreshing sipper to enjoy all spring and summer long! The fresh ingredients make the twist on a classic mint julep perfect for a hot day.
The mint julep always takes me straight back to South Carolina.
It was a handful of years ago – to be exact about 1 1/2 weeks before I met the Man – and it was hot AF in the middle of Charleston.
When I say hot, I mean disgustingly hot and HUMID. If you know me, you know that I do not do well in humid heat…
[Read more…]This Savory Dutch Baby is the perfect puffy pancake. The eggy dish is buttery, filled with fresh herbs, and topped with roasted tomatoes, avocado, red onion, and tangy goat cheese. Bright and full of flavor, fantastic for breakfast, brunch, or lunch! Serves 6.
A big puffy Dutch Baby is one of my favorite dishes to order for brunch.
Usually I get mine topped with a sweet mixture, whether it’s fresh fruit or Nutella (because Nutella is always a winner in my book, DUH).
But then I got to thinking… what if I made this magical sweet concoction SAVORY?
[Read more…]Instant Pot Philly Cheesesteaks are an easy and fun dinner the whole family will love! My secret ingredient, Head Country Bar-B-Q Seasoning, adds a boost of flavor to the tender beef, peppers, and onions. Serves 4.
Disclosure: This post has been sponsored by Head Country Bar-B-Q. As always, all opinions are my own.
Hey there, hi there, friends!
It’s been a minute since I got back in the kitchen, but I have to tell you, the break with Babycakes is exactly what I needed.
Now that I am back in the kitchen and trying to get into a brand new schedule, I knew the first recipe back had to be something hearty, delicious, cheesy, and made with my favorite appliance – the Instant Pot.
Sharing our birth story of our little Babycakes! Here’s how our little one made his grand entrance into the world.
Babycakes is over one month old now and it’s totally freaking me out. I swing back and forth between it feeling like he should be 3 years old or feeling like I just brought him into the world a few days ago. Usually it’s the former. It’s the combination of long days, lack of sleep, and feeling like my only purpose in life is to keep a tiny human alive.
I definitely didn’t picture our birth story happening the way that it did. Or I should say that I didn’t picture it happening this way except when I would anxiously worry about what could happen. [Read more…]
Instant Pot Carne Asada Chili is rich and hearty, making it perfect for cold winter days or anytime you are craving classic comfort food. The carne asada flavor comes through in every meaty bite! Serves 4 to 6.
It’s weird, but this year I am all about the cold temps. Normally, this time of year, I am ready for the temperature to start trending upward and getting excited for Spring.
Perhaps it’s the lack of sleep and the coziness of our home, but I am still loving this cozy little world we are existing in at the moment.
A Blackberry Sidecar is just the fruity cocktail your summer plans need. It’s boozy and slightly sweet, with a little tartness on the end of each sip.
I’m late with new posts right now… How dare I deprive you all from this perfectly satisfying blend of fresh blackberries and brandy? Ok, in truth this recipe has existed on my site for years but here I am giving you a little update on it!
If you follow me on Instagram, you know I’m currently still on maternity leave, soaking up all sorts of baby snuggles and getting very little sleep.
I really have no idea how I am awake right now. I am just in this fog of trying to stay awake and focus while also trying to make sense to those around me. It’s successful… thus far…
Kind of…
I just wish it wasn’t so dang cold out so I could be outside and walking with Babycakes! It makes me sad to be cooped up so much but I suppose it is a good excuse to catch up on shows (anyone else watching Bridgerton because I finally hopped on that bandwagon!).
However once I start looking at photos of this blackberry sidecar, my spirits start to lift a little and I begin to wake up! It’s the memory of making this cocktail that is reminding me how to be positive without falling asleep wherever I am sitting.
The perfect blackberry sidecar is fresh and fruity with a touch of sweetness. It’s one that highlights the fresh blackberries, is a little boozy, but ultimately is super refreshing.
The addition of fresh lemon juice in this blackberry brandy cocktail brightens up the drink even more, giving that little hint of acid to make it all balance just right.
It’s amazing the impact a good cocktail has on my mood. I really appreciate when a hand-crafted cocktail is placed in front of me to indulge in. It’s not about the booze or the buzz, it’s about the flavor.
Just like some people appreciate fine wine, I appreciate a fine cocktail like this one.
Cheers to the end of another week!
Need more inspiration for cocktail hour? Check out my cocktail recipes page!
blackberries. Fresh blackberries are best! Especially during the summer months when they are in their peak season. If you don’t have access to fresh blackberries, you can use frozen. Be sure to thaw them and drain them well before using in the recipe.
brandy. Blackberry brandy specifically. This is a blend of fermented berries and brandy, usually aged in oak barrels. You can use blackberry cognac as well here! While plain brandy or cognac can also work, I recommend the blackberry-infused option as it builds more flavor in the cocktail.
lemon juice. Freshly squeezed lemon juice is always preferred over the bottled juice you can buy in the store.
triple sec. Since this is a cocktail with multiple ingredients, I recommend using triple sec instead of Cointreau or Grand Marnier. It’s a less expensive option and you can’t really tell the flavor difference. However if you have the top shelf stuff on hand, by all means, use it here!
agave. I like the flavor of agave as the sweetener with blackberries, but you can also use simple syrup or honey.
With seasonal summer recipes, a comprehensive produce guide, and more, this is the cookbook to help you celebrate the season.
You know what the best part about this cocktail is? The fact that it is 1) SO EASY and 2) doesn’t require a ton of tools to make it.
A muddler is the main tool you will need to break up all the berries and really bring out the flavorful juices. You will also need a cocktail shaker (I prefer a Boston shaker) to shake up the entire cocktail.
Finally make sure you have a cocktail strainer and serve it in your favorite double old fashioned glasses. I bought the ones you see here at Crate & Barrel forever ago, but the ones I linked are equally fantastic.
Want more summer cocktails? Try out these recipes: Peach Tequila Sunrise Punch | Vodka Strawberry Lemonade | Aperol Spritz | Grilled Lemon Lime Mojito
Since blackberries are in peak season in the prime of summer, I turn to all things from the grill to pair with this fruity cocktail.
For an easy appetizer that is always a crowd-pleaser, cacio e pepe wings are the ideal blend of peppery bite and parmesan cheese.
If you are looking for a creative main dish, a French onion burger or steak foil fajita packets are savory and oh-so juicy. You can’t go wrong with either one alongside this refreshing drink!
And if you love all things blackberry, be sure to sneak a peek at my apple blackberry crumble… It’s super simple and can be made anytime of year with fresh or frozen blackberries! It’s the ideal way to close out the meal.
Finally, if you make this blackberry sidecar cocktail recipe, please be sure to give this recipe a rating or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment. Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
With seasonal produce guides, recipes, and more, this cookbook is filled with seasonal food for every occasion.
A Raspberry Mimosa is a fun, festive take on a classic brunch drink. This cocktail highlights raspberry simple syrup, as well as a combination of orange juice and your favorite sparkling wine. Perfect for brunch, Mother’s Day or other holiday celebrations! Serves 4, but can easily be doubled for a crowd.
Hi y’all! I’m Erin, one of Meg’s friends and the lady behind The Speckled Palate, a blog that focuses on food for sharing and easy entertaining. Like, really, really, really easy, low-key entertaining.
Meg wrote a post for me back in 2018 when I had my second daughter, and I’m so happy to be here today to return the favor as Meg and baby boy settle into their routine. [Read more…]
Sheet Pan Gnocchi with Winter Vegetables is how you turn a package of gnocchi from the store into one of your favorite easy wintertime meals. You don’t even have to boil the pasta on the stove! Serves 4 and ready in 30 minutes.
Winter meals are one of my favorite things to cook, but they tend to take a really long time to pull together.
Whether it’s cooking a chili, braising some thick cuts of meat, or making mashed potatoes, the meals this time of year tend to be big, heavy, and comforting. As well as time consuming!
[Read more…]
Here’s a simple breakdown of how I do my freezer meal prep! From start to finish, this post will walk you through how to plan, pack up, and freeze meals and baked goodies for future use. This is ideal for those trying to freezer meal prep for an event (like a new baby!) or simply to learn how to get started for monthly meal prep.
Over on Instagram, I’ve been sharing a bit about how I have been doing a ton of freezer meal prep. With all the responses I received, I thought it might be a good idea to put my whole process into a post!
My plan in 2021 is to include a bit more behind-the-scenes information on how I meal prep in general, especially when Baby is here and everything changed. So I figured why not start now with freezer meals!
To me, there are two different ways to do freezer meal prep. Either you are preparing for a period of time where you don’t want to cook (like a new baby arriving or perhaps stocking the freezer of a friend who is sick) or you are trying to get into the habit of freezer meal prep for weekly dinners.
Either way, the overall process is the same with the exception of the actual time you take to meal prep. This is such a simple habit to get into, and it’s so much easier than regular meal prep where you are cooking elements and packing up meals for the week.
If you keep it simple, sticking to sheet pan meals, instant pot meals, or baked goodies, you can get your freezer stocked before you know it.
The first question to consider is are you prepping for a period of time to eliminate all cooking (I.e. prepping for a new baby, stocking the freezer of a sick friend or family member for a couple weeks, etc)? OR are you incorporating this process into your everyday life so a couple nights each week you have meals ready to cook?
When it comes to my personal freezer meal prep journey before baby, my goal was to have two weeks worth of dinners and a handful of breakfasts that would also double as snacks. That way, we could sleepwalk easily through those first couple of weeks adjusting to our new baby without having to fuss over making healthy dinners and such.
If you are prepping for a period of time, the key is to plan ahead. How many can you make per week without overwhelming yourself? For me, I wanted to make 4 to 5 per week, so I started at least one month before I hit 37 weeks. Give yourself enough time so you can get it all done!
If you are prepping for weekly use, I like to choose one or two days a month to dedicate time to prepping it all for the month. It’s much better than doing it weekly since the meals will keep for months!
The biggest key is to make sure you are choosing the recipes that are best for you (or whoever you are prepping them for). Do you have a slow cooker or an Instant Pot? Perhaps you want the cooking to be super simple or are you ok with a few steps? Do you want the recipes to go straight from the freezer to cooking like a pasta bake or are you ok with thawing overnight in the fridge/counter?
Also, remember the foods that you love no matter what mood you are in. Lasagna, pasta, casseroles, breakfast sandwiches, tomato sauce, chicken breast… The list of options is BIG. To help narrow it down, we like to make the recipes that we know we are generally always in the mood for.
Take all these questions into account when you are selecting your freezer meal recipes. For me, I wanted something I could throw in the Instant Pot or on a sheet pan to cook in the oven, straight out of the freezer. I have a feeling neither of us will have the mindset to remember thawing food each day LOL.
For the most part, I referred to Pinch of Yum’s collection of healthy freezer meals for healthy options and great variety. I also used these Chicken marinades from Sweet Peas and Saffron as a starting point, but then I started to make my own! You can use this method with any of your favorite homemade or store-bought marinades.
I love Sally’s Baking Addiction because every recipe comes out perfectly! I made the following from her site:
Cranberry Orange Muffins (I glazed them before freezing them)
Orange Lemon Poppy Seed Muffins
From my site, a lot of the IP recipes can be put in a bag and frozen. I made the following in double batches:
Now all you have to do is make a grocery list and go grocery shopping!
When it comes to batch prep like this, I recommend making similar things at the same time. That way you can buy in bulk and save some money. For example, make a bunch of stews on the same day when you will need carrots, onions, and celery (along with other ingredients like tomatoes and beans!). If you are doing chicken marinades, make them all on the same day. Then you can buy the big package of poultry.
Labeling is a MUST for freezer meals, so have your big sharpie ready to go alongside your storage containers. If you are using reusable containers, I like to use duct tape or masking tape for the label on the outside.
First tip, label all the bags and containers BEFORE you fill them with food. It’s so much easier when the bags can lie flat.
Second tip, be thorough about what you include on the label. Here’s what I include on mine:
Date when made
How long it’ll last – either list an expiration date or time period it’s good for
Name of the recipe
Instructions on how to cook OR how to thaw for baked goods. This makes it SO much easier to grab and go! No need to remember what dish you originally referred to and pulling it up again.
A list of other food items you will need. For example, if you are making Instant Pot Chicken Tinga with chicken thighs and turning it into tacos, make sure you note the toppings (sour cream, salsa, etc) you want along with tortillas. If you are going to serve that marinated chicken, have vegetables and rice ready for sides. That way you can prep your shopping list accordingly for that week.
With regular meals, you just throw it all in a bag or container and place in the freezer! With baked goods, it’s a little different and storing them properly is a must if you want your breakfast baked goodies to taste just as yummy as they did when they were first baked.
First, cool the muffins completely. Wrap each one individually in foil or plastic wrap, then place in freezer bags. I can generally fit one dozen in a one gallon bag. Label the bag with the date it was made and note that they can be stored in the freezer up to 3 months. To thaw them, place them on the countertop overnight. You can also heat them up from frozen in the oven (350˚F for 10 to 15 minutes) or in the microwave (30 seconds per muffin).
Cool the bread down completely, then wrap as tightly as possible in plastic wrap. Wrap the loaf in foil and place in a freezer bag. Label with the date made and that it can be store for up to three months. To thaw, open the wrapping so it only loosely covers the bread. It will thaw in a few hours at room temp. At that point you can rewrap and store at room temperature.
I started out just throwing things in the freezer all willy nilly. Everything froze in a weird shape and made it a LOT harder to store. My freezer is a big ol’ mess and it’s driving me NUTS.
Instead of making that mistake, make space in the freezer to lie the bags down flat so you can stack them on top of one another! This tip applies more to freezer meals versus baked goods, as the baked goods won’t mold into other shapes. Once it’s all frozen, you can easily reorganize your freezer so they are easy to sort through.
It might seem like a lot, but really, it couldn’t be simpler. I LOVE freezer meal prep! You can just throw everything in a bag, then dump it out and cook it. I am already so excited to try out the different meals I made when Baby gets here. It will make it so much easier for the Man and I to pick and choose. Plus cook the meals as we make the transition to parenthood together.
To assemble your freezer meals, you’ll need either Gallon freezer ziploc bags and/or freezer safe containers. I like these for soups and these for stacking.
You’ll also want Sharpies for labeling, plus Plastic wrap and Aluminum foil for wrapping up any baked goods.
For cooking, I always am using my Instant Pot Ultra, or you can use a slow cooker. I also like to have a half sheet baking pan handy for sheet pan meals.
Drop them in the comments below so I can answer them!
This list of Hospital Bag Essentials for both mama and partner is about as complete as I could get it! Below you’ll find a list of everything I plan to bring for myself and dad.
Hospital bag essentials are packed and ready to go, my friends! Who knows when this little guy is going to show up, but I can confidently say that we are ready to jet to the hospital whenever the time comes.
I spent many, many weeks researching, reading articles, and asking friends for their recommendations on what to pack in our hospital bags. These are the things that go along with my birth plan, as well as little tips and tricks that I learned from our doula. [Read more…]
Here’s a peek at our maternity photoshoot! With a holiday theme and Christmas tree farm, this photoshoot was just as magical as it looks.
A few weeks ago we ventured out to Little Man Ice Cream for a quick maternity shoot outside! We are so grateful to our lovely photographer (and my bestie!) Bridget Marie Images for capturing these moments and to Little Man Ice Cream for letting us use their space safely. Plus I got salted caramel oreo ice cream out of the deal, so I feel pretty dang lucky 😉
I wanted to take a moment to thank all of you for your support, well wishes, and constantly checking in to see how we are doing as we figure out pregnancy and birth in the time of a pandemic. You all have been so kind and loving, making this tough journey a little easier on us both. [Read more…]
