One of my favorite things to make from scratch is pasta.  It’s pretty easy, and very social – a great group activity.  I had never, however, tackled making a filled pasta from scratch because the idea was pretty daunting.   But, if there’s one thing I learned from my old church in Philadelphia though, it’s that you haven’t really cooked until you make ravioli by hand.  Recently I bought myself a ravioli stamp and thought I would give it a try.  My lonely little ravioli stamp sat in my utensil drawer for a few months, until savory pumpkin week finally got me to try out a ravioli recipe!  I have had pumpkin ravioli before – usually they’ve come in a package from Trader Joe’s – and they’re pretty tasty and all, but I wasn’t really sure how it would come out if I made my own.  Turns out, they may be even better.  However, I will warn you it does take some time to put these together.  Figure about 30 minutes to make the filling, and another 30 to make and rest the pasta dough, another 15 to roll the sheets out in your trusty pasta maker.  Then you have to assemble the ravioli.  And then you have to cook the ravioli.  The good thing though is that they are very freezable, so you can pull them out of the freezer any old night and impress people with your homemade ravioli.

The sauce is very, very easy.  (If you wanted to, you could just buy the Trader Joe’s raviolis and put the sauce on it – it would be great I’m sure.)  I did swap out the hazelnuts for walnuts, because well my grocery store just didn’t have any hazelnuts.  And also, who the heck even knows what sorrel is?  Well, I googled it – it turns out it kind of looks like a weed you might find in your backyard.  Being that I couldn’t find that either at the local stores, I ended up swapping it out for my favorite leafy green, spinach.  And it was great.

Pumpkin Ravioli with Walnut Cream Sauce – adapted from Marbalet via allrecipes.com

Ingredients

For the Ravioli:

• 1 and 1/4 cup pumpkin puree
• 1 large carrot, cooked and pureed
• 1 onion, diced
• 1 tablespoon butter
• 1 clove garlic
• 1 tsp ground coriander
• 1/2 tsp cinnamon
• dash of nutmeg
• 2-2.5 oz parmesan cheese, shredded
• 1 tablespoon maple syrup
• half of one beaten egg
• approximately 1 pound of fresh pasta, rolled into sheets

Saute onion in a skillet over medium heat together with the butter and spices.  To the skillet, add pumpkin puree and carrot puree and stir well.  Remove from the heat, and immediately stir in the Parmesan,  syrup and egg.  Let cool completely prior to filling ravioli!  Remember to keep the pasta moist while working with it so the ravioli stick together.  Lay out a pasta sheet and place about 1 tablespoon of filling (this will depend on your stamper size) about 2-3 inches apart.  Lay a sheet of pasta overtop, squeeze about as much air as you can out of the pockets, and stamp with the ravioli stamp around the filling.  You may lay individually on a cookie sheet and freeze for later use at this point.  To cook, drop into a pot of rapidly boiling water until the ravioli float – then they will be cooked.

For the Sauce:

• 1/2 cup walnuts
• 1.5 cups heavy whipping cream
• 2 cloves garlic, minced
• 1 pinch cayenne pepper
• 1 pinch ground black pepper
• salt to taste
• 1 x 10oz package of spinach, thawed and drained

Toast the walnuts at 400 degrees for about 7-10 minutes or until lightly browned.  Place the cream, garlic, and pepper in deep skillet and cook on medium high until the sauce starts to thicken.  When the sauce is thick enough to coat the back of a spoon, add a dash of salt (to taste) and stir in spinach and half the toasted walnuts.  Put the sauce over the ravioli and garnish with the remaining walnuts.  Enjoy!

I have a confession to make.  As much as I love pumpkin baked goods, I have never tried a savory pumpkin dish.  I’m not a fan of squash, so pumpkin seemed infinitely unlikable.  I definitely had to step out of my comfort zone to make this dish, and I’m thrilled that I did.  While preparing the meal, there were a few times when the sauce smelled way too much like straight up pumpkin puree and I thought that there was no way that it would turn out well.  But it did.  The sauce boasts a mild pumpkin flavor with a hint of nutmeg and sweetly caramelized onion.

While completely different than anything I have ever tried, the seemingly disparate flavors combine product a hearty meal that’s perfect for fall.

Creamy Pumpkin Penne
Yields 2 dinner servings

4 oz penne pasta
2 tsp olive oil
1 small onion, thinly sliced
2 cloves of garlic, minced
about 2T chopped fresh sage
2 links cooked chicken sausage, sliced
1/2 cup low fat cottage cheese (1% milk fat)
1/2 cup pumpkin puree
1/2 cup nonfat milk
pinch of nutmeg
3oz torn spinach, thick stems removed
grated parmesan or pecorino romano cheese, optional

1. Prepare pasta according to package directions.
2. Over medium-low heat, heat olive oil in a skillet. Add onions and cook gently for about 10-15minutes, until softened and beginning to caramelize. Continue to saute, adding garlic, sage, and chicken sausage.
3. Combine pumpkin puree, cottage cheese and milk in a blender, blending until no lumps are present.
4. Add creamy pumpkin mixture to sausage mixture in skillet, continuing to cook over low heat.
5. Season sauce to taste with salt, freshly ground pepper and a pinch of nutmeg.
6. Drain pasta and return to pot over low heat. Add sausage mixture and spinach, and toss together. Cover for a few minutes to let the spinach wilt. Serve with parmesan cheese, if desired.

Source: Cara’s Cravings

This is a recipe I have been making for years, yet somehow has never made it onto Domestic Pursuits! It’s one of those ones I’ve committed to memory I make it so often, and also it’s the reason why canned pumpkin is a year round staple in my pantry. My excuse is that it’s hard to photograph (it’s hard to make black beans look appetizing!) and it’s nearly impossible for us to keep this around long enough to even try to take a good picture because it is just that delicious. It’s also incredibly easy and whips up in about 30 minutes. If you’ve never made polenta before, you’re missing out – it is very straightforward, and at the same time adding the word polenta to whatever you make gives people the impression you could be the next contestant on Top Chef. It’s also great for those living gluten-free who want a simple, Italian-y and starchy base for tasty toppings.  Quick cooking polenta can typically be found in the Italian section of your grocery store.  I’ve also made this with corn meal – which works and is cheaper, but  takes longer, and tends to splatter a lot which causes a big mess, and also can burn you.  So, my recommendation is to go with the quick cooking variety.

I highly recommend giving this recipe a try. Chorizo is a spicy Spanish-style sausage that most grocery stores stock (at least those in the places I’ve lived); if you can’t find it, linguica would probably be an adequate substitute. I’ve made it with turkey chorizo, chicken chorizo, and plain old garden variety chorizo and it’s come out great every time.

Pumpkin Polenta with Black Beans and Chorizo – adapted from Rachel Ray

Ingredients

• 3/4 – 1 pound chorizo sausage, diced
• 1 medium onion, chopped
• 1 can black beans, drained and rinsed
• 3 cups chicken broth
• 1 x 14oz can of pumpkin puree
• 1 cup of quick cooking polenta
• leaves from 4 sprigs of fresh thyme, finely chopped
• 1 cup sharp cheddar cheese
• salt and pepper to taste

In a skillet over medium heat, brown chorizo sausage for about 1-2 minutes.  Add onion to the pan, and saute until the onion softens. In the meantime, combine chicken broth and pumpkin puree in a large saucepan and bring to a simmer over medium heat.   Add black beans to the chorizo and onion mixture and heat through.  Remove pumpkin puree and chicken broth from the heat, and quickly stir in the polenta.  (Be sure to remove from the heat so it doesn’t splatter!)  Once the polenta is starting to come together, stir in thyme, cheddar cheese, and salt and pepper to taste.  Serve chorizo and black beans atop a bed of polenta.  Enjoy!

I have had a curiosity about making Beef Wellington since I started watching the fantastic show Hell’s Kitchen, cause they seem to serve it every night for dinner, and it NEVER, EVER comes out right.  It perplexed me, because it seems to constantly elude the cadre of inept chefs for the entire season.  I figure, if I made something night after night, I would eventually get the hang of it.  What is so darn tough about making a Wellington?  I went searching for a Gordon Ramsay approved recipe so that I wasn’t somehow cheating and making something pared down.

Well, turns out, it actually is kinda hard to make Beef Wellington.  For starters, it takes a while to make it.  And, also when you bake it all the juices come out of the tenderloin, which made my pastry soggy.  To boot, mine was definitely overdone…but, nonetheless, it was delicious.  Gordon Ramsay would have kicked me out, that’s for sure.  And the picture came out kinda crappy.  But, well, I had to photograph it at 8pm which was when we were eating it for dinner!  Oh well. 

Beef Wellington

Adapted from Gordon Ramsay, The F Word

Ingredients:

• 2lb Beef tenderloin
• 1lb mushrooms
• 4 slice proscuitto
• Grainy mustard
• One sheet of frozen puff pastry, thawed
• 2 Egg yolks

Brown the tenderloin in some oil in a heavy skillet.  Remove the tenderloin to a cutting board and cool.  Rub the tenderloin with the grainy mustard.  Coarsely chop your mushrooms, and place into a food processor.  Process until a smooth puree is formed.  Place the puree into a skillet and cook on medium until the moisture evaporates and the mixture thickens.  Lay out some saran wrap, enough to cover the tenderloin completely.  Lay the proscuitto slices in the center of the saran wrap, slightly overlaying eachother.  Spread the mushroom paste over the proscuitto slices.  Lay the tenderloin on top of the mushroom and proscuitto and wrap tightly in the saran wrap.  Let sit in the refrigerator for about 15 minutes to set up the wellington.  Preheat oven to 400 degrees.  In the interim, roll the thawed pastry sheet into a thin layer large enough to cover the tenderloin.  Beat the egg yolks with about 1 tablespoon of water to form an egg wash, and coat the pastry edges with the egg wash.  Unwrap the tenderloin from the saran wrap.  Place the rolled meat onto the center of the puff pastry, and fold the pastry over the tenderloin, pressing the edges.  Coat with the egg wash.  Roast in the oven for about 40 minutes for a medium-well done Wellington.  Enjoy!

For me, gnocchi always seems like a dish that is way to involved to make, particularly when one can pick up passable store-made gnocchi to whip up for dinner.  This recipe, however, changed all that.  I found this recipe on thenaptimechef.com, and clearly as it’s something a busy mom can make during precious naptime, I figured I who have no kids could make it easily enough.  Plus, it made my 30-while-30 list so really I had no way around this one.  Let me tell you even though it’s one of the easiest recipes I’ve made these gnocchi tasted like something out of a fine Italian restaurant.  I sauteed the gnocchi in olive oil and served with a nice marinara sauce that I whipped up in a pinch as I had run out of jarred sauce.  It was a hit in my household, and I highly recommend giving it a whirl.

Ricotta Gnocchi 

From thenaptimechef.com

• 2 cups ricotta cheese
• 3 tablespoons parmesan cheese
• 1 cup flour, plus more for dusting hands and working surface
• Pinch of salt

Combine cheeses and flour into a large bowl – the mixture will seem dry at first, but keep on mixing the ingredients until well combined and it forms a dough.  Dust your hands and countertop.  Roll a handful of dough into a long tube, about 1/2 inch wide.  Cut the gnocchi at 3/4-1 inch intervals.  Lay in an individual layer and refrigerate until cooking time.  To cook – bring a large pot of salted water to a boil, and immerse the gnoochi in the water for 3-4 minutes, or until they float.  I followed this with a quick saute in olive oil to lightly brown the outside of the gnocchi.

Don’t get me wrong, my husband makes me pulled pork all the time – his recipe is just ‘put a pork shoulder, a can of Coke, and a bottle of barbeque sauce in a slow-cooker and turn it on.’  Not that there is anything wrong with his recipe – it actually tastes fantastic – but, I couldn’t bring myself to blog about adding Coke to pork and cooking it.   As pulled pork was part of my 30 while 30 mission the recipe I picked had to be a bit of a challenge.  I settled on this recipe for Chipotle Barbeque Pulled Pork, as it sounded different and spicy and delicious.  Also, it’s fantastic for a working woman like myself, as it’s also a slow cooker recipe – throw it in and a few hours later dinner is done!  It came out great – certainly it has a bit of a bite, but the chipotle also brings a smoky sweet taste to the party.  Chipotle peppers in adobo sauce are my new favorite special ingredient for Mexican dishes – the flavor is complex, smoky and spicy while at the same time sweet, and gives any Tex-Mex dish you’re making some great additional depth.  We served our pulled pork atop plain hamburger buns, which were perfect for sopping up the delicious sauce.  Alongside an ear of corn, this would make a fantastic summer-time dinner!

Chipotle Barbeque Pulled Pork

Ingredients:

• 1 bone-in pork shoulder, approximately 4-5lbs
• 2 medium yellow onions, diced
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 2 teaspoons paprika
• 2 teaspoons cayenne pepper
• 2 teaspoons garlic powder
• 1/2 cup brown sugar
• 4 canned Chipotle Peppers in Adobo Sauce (reserve the sauce) *
• 2 tablespoons Adobo Sauce *
• 12oz dark beer (I used a porter)
• 1/4 cup ketchup
• 3/4 cup apple cider vinegar
• 1/4 cup dijon mustard
• Olive oil
• Salt & Pepper

* Adjust to taste depending on whether you like more or less spice!

Directions:

Rinse and dry the pork shoulder.  Season the meat with salt and pepper to taste, and sear on medium-high heat on each side in a large deep skillet, or a dutch oven.  Remove the pork from the pan to your slow-cooker.  Add the diced onions to the pan, cooking until translucent, about 5-10 minutes.  Add the spices to the pan, heating until they are aromatic.  Add brown sugar, chipotle peppers and adobo sauce, beer, ketchup, vinegar and mustard to the pan.  Simmer until the sauce thickens, about 15 minutes.  Pour the sauce over the pork shoulder in the slow-cooker and cover.  Turn the slow-cooker on low heat for 7-8 hrs, or until the pork is tender and falling off the bone.  Remove the pork from the sauce and shred the meat using a fork.  Serve on rolls with sauce spooned over top.  Enjoy!

Finally, a return to my 30 things to make while I’m 30.  Starting to run out of time, here – I’ll be 31 in only 4 months from tomorrow!  I have a lot of the recipes ready for blogging, but things have been a little crazy ’round here lately, and I’ll admit I’ve been slacking off a bit.  Thankfully, I have an afternoon off, and a long weekend to follow – so here I go.  Sauerbraten is a fantastic, slow-cooked German roast beef.  I will warn you if you plan to make this it’s important to plan far ahead, as it takes a week to marinate.  Yep, that’s right, a week.  When we finally got around to cooking it though – the dish was worth every marinating minute.  It’s sweet and tangy and complex all at the same time.  This recipe I got from my lovely mother-in-law who is a fantastic cook – it’s tough following in her shoes, but my husband seems to think I’m doing alright so far at least!  I love snagging her recipes and trying them out for him whenever I can.  I made a few minor changes, mostly related to what I happened to have on hand vs. what the recipe called for – but it came out great.  This sauerbraten would be lovely on a cool fall night with a delicious German beer – although it was similarly awesome when I made it this spring too.  I served it with Kartoffelknoedel – I just love saying that word – or traditional German potato dumplings, but it would also taste great with spaetzle or egg noodles or frankly I’d imagine on any other plain base.

Sauerbraten

From my mother-in-law’s personal recipe collection

Ingredients

For the marinade -

• 1 medium onion, thinly sliced
• 1 cup cider vinegar (increase if needed in same proportion to the water)
• 2 cups of water (increase if needed in same proportion to the vinegar)
• 2 and 1/2 tsp salt
• 12 whole peppercorns
• 3 bay leaves
• 1 4-5 lb boneless roast, tied

On cooking day -

Another entry from my 30 while 30 list!  I, believe it or not, had never had a fish taco until I made this recipe.  I saw Alton Brown do this on the food network and thought – well that looks easy enough that I could do it!  It certainly sounded tasty too.  Lately all I’ve been thinking about is how we need a vacation – warm sand, cool water, and margaritas sound incredibly nice right about now.  This week, we finally decided to put the rubber to the road, and decided to plan a trip to California.  To get a jump start on feeling several thousands of miles away from cold weather and work, I decided to whip up a batch of fish tacos from the recipe I saw on Good Eats with Alton Brown.  I have to say, the recipe is so easy it could be made on any weeknight - but the taste blew me out of the water – it is simply amazing.  The important thing to keep in mind is that you need to start the crema 24 hrs prior to making the recipe!  The fish was perfectly seasoned and juicy, the tastes of the crema and shredded cabbage were fresh, and with a little sprinkle of lime juice I really felt like I was a million miles away already.  Now the original recipe calls for homemade tortillas – which I actually did make, although this threw a whole extra layer of complexity - more on that later!  But, if you opt for picking up pre-made tortillas, this really would make a very easy and delicious weeknight meal.  It was fantastic with a tangy margarita…and sitting by the fire on a cold February night if (like me) you don’t happen to already be in Southern California.

Fish Tacos

Source: Alton Brown

Ingredients

• 3 cloves garlic
• 1 cup packed cilantro leaves
• 2 limes, zested
• 2 teaspoons ground cumin
• 1 1/2 teaspoons salt
• 1 teaspoon black pepper
• 1/4 cup tequila
• 1 pound tilapia fillets
• 1 tablespoon olive oil
• 8 (7-inch) round Flour Tortillas
• 1 cup heavy cream
• 1 tablespoon buttermilk
• 1 chipotle chile in adobo sauce
• 1/4 teaspoon salt
• Shredded red cabbage
• Lime wedges

Directions

In a food processor, combine garlic, cilantro, lime zest and spices.  Pulse several times, until ingredients are well combined.  Add tequila through the spout as the processor is running to combine well.  Take the tequila mixture and place it and the tilapia filets into a glass container, ensuring that the fish is covered well.  Marinate for 15-20 minutes.  After fish has been sufficiently marinated, saute filets in olive oil over medium heat for about 3-4 minutes per side, or until fish turns opaque.  Cut filets into strips.  Serve with crema, cabbage and lime wedges in warm tortillas.

To make the Crema:  Place heavy cream in a jar.  Microwave for 30 seconds, then add buttermilk.  Place the closed jar in a warm area for 24 hrs, or until the liquid becomes thickened.  Add the chipotle pepper with adobo sauce and salt, and use an immersion blender to combine. (be careful not to overmix, lest you accidentally make butter!)

Now this my friends brings me back to my childhood.  I grew up in southeastern Massachusetts where every year at Christmas, there was a fantastic Christmas Light display at LaSalette shrine – my family would go every year, and as part of the fun we’d have a hot toddy, and perhaps a nice slice of French Meat Pie.  Also known as a Tourtière,  this is a dish popular in French Canada and is in fact a traditional part of the Christmas dinner in Quebec.  Of course, it’s also delicious on any other night of the year as well!  As my co-blogger and her husband can attest to, many families have their own traditional recipes (sometimes more than one per family even!) for this dish that are passed down generation to generation, however given my Irish-Italian heritage, we do not have our own recipe so I had to go finding one on my own.  I put it on my list of 30 things to make while I am 30 because it combines two of my favorite things – pie, and meat. 

This recipe I found is very easy (particularly if you use a premade crust – I won’t tell if you won’t!) and makes a wonderful meal to eat on a snowy New England night – which we’ve had enough of these days to know all to well!  I did substitute the spices a bit because I am not a big fan of allspice, and it came out fantastic – just as I remembered from when I was 7 or 8 wandering around looking at Christmas lights.  The light flaky crust with the warm spicy filling goes quite well with a glass of red wine, a movie, and a lovely night in watching frozen precipitation accumulate.  It also is quite filling – but reheats very well in case you are unable to finish it all on the first attempt.

French Meat Pie

adapted from TasteOfHome, via allrecipes.com

Ingredients

• Cooking spray
• 1 large onion, thinly sliced
• 1 pound ground beef
• 1 pound ground pork
• 1 cup mashed potatoes
• 2 teaspoons poultry seasoning
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 Pastry for double-crust pie (9 inches)
• 1 egg, beaten

Directions

Preheat oven to 375.  Coat a large skillet with cooking spray and saute the onion until translucent.  Remove from skillet.  Brown ground pork and ground beef together in the same skillet.  Drain all the drippings.  Mix together the browned meat, onions, mashed potatoes, poultry seasoning, salt and pepper.   Line  a pie plate with one crust, and place filling inside.  Top with the second crust.  Crimp the edges of the crust together, and cut several small slits in the top crust to let steam escape.   Bake at 375 degrees for 30 minutes, or until the top crust appears golden brown.  Enjoy!

A well-stocked freezer is a thing of beauty

A trip to the warehouse club can be a dangerous thing if you own a chest freezer.  One moment you’re innocently walking down an aisle buying a package of toilet paper, and the next thing you know– you have a 48-pack of mini quiche sitting in your deep freezer.  How long has it been there? When did you even buy it?!?! And who will take the blame when it’s sitting there taking up space two years from now? It’s time to shape up that freezer and ship out what you know you’ll never eat.

I’m proud to say that our deep freezer was one of the most exciting purchases during my foray into domesticity.  Visions of well-labeled canisters of homemade soup, packets of meat, and frozen vegetables danced in my head. Never again would I need to worry about what to make for dinner– it would all be sitting in my freezer just waiting to be defrosted. However, in order to have dinner at your fingertips, you’ve gotta have the basics and a little something exciting to make you actually WANT to cook dinner.

To kick things off in this season of snow and ice, I present to you Kathleen’s list of Top Five Items to Get in your Freezer Right Now! If you have these on hand, you’ll never end up reaching for that take-out menu.  I swear by all five of the following items, and for the record– they’re all sitting in my chest freezer at this very moment.

5.  Spinach

We all know the story– the dark greens are good for us. If you don’t have it right now, get yourself one of those frozen spinach blocks (or two) and plop them into your freezer. Why? Aside from the nutritional benefits, spinach will liven up and make a one-note dish more colorful. Just defrost for a few minutes, squeeze out as much water as possible, and add it to soups, jarred pasta sauce, and dips. Mix it with ricotta and bam! You’ve got the filling for stuffed shells or cannelloni.  Mix with sour cream and mayo for a great dip. You could even just serve it warm as a side dish (but we know you’re not going to do that).

*Extra Credit:  Make some room in your freezer for those frozen basil cubes and pesto you made at the end of this summer.

4. Frozen cheese-filled tortellini

If you’re feeling ambitious, you could sit down one evening and crank out some handmade filled pasta. Or you could be like me– wanting to boil water and be done with it.  For as simple as it is, frozen tortellini is a grand staple. Sauted lightly with olive oil and that frozen spinach (#5), it’s a simple and satisfying dinner. Thrown into a soup or broth, and you’ve got something that will easily stave off a winter chill. Marinate some overnight in salad dressing and skewer with tomato and mozzarella cubes– and you have a simple and elegant appetizer. As an added bonus, you’ll always have something on hand to whip up for that surprise vegetarian dinner guest or picky nephew. If you’re feeling really experimental, try topping a salad with chilled, cooked tortellini instead of croutons.  I’m a fan.

*Extra credit:  If you can find frozen pumpkin ravioli, stock up. It’s one of those “impress your friends with an easy entree” items.  Saute with brown butter and sage, add a little crumbled Italian sausage (#2), and you’re good to go.

3. Frozen Peas or Corn

Don’t laugh.  It’s a sad day indeed when I realize that we’re out of frozen peas.  I’ll let you check out Beth’s amazing corn salsa if you need extra reason to stock up on some kernels.  Aside from instant faux ice packs when you’ve got a splitting headache, these two veggies are incredibly versatile when you’re looking to spice up your dinner. Just thaw (no need to boil) and add to your dinner salad when all you have is a head of iceberg. Add peas to alfredo or to my incredible artery-clogging, bacon-tastic carbonara (coming soon to DP!) for a splash of color.  Puree with some salt and pepper for an easy dip.

*Extra credit:  We also keep a stock of frozen edamame (soybeans), both shelled and unshelled.  The shelled ones just need a little hot water and salt to make a great appetizer or pea replacement.

2. Italian sausage

Everyone has frozen ground beef in their freezer– I think it might even be issued with the purchase of a chest freezer.  But how inspiring are those little balls of freezer-burned beef? Not very.  I like to purchase Italian sausage (still in casings) and freeze portioned packets of two links each. Once defrosted, it’s easy to pull the casing off, and you’ve got a great way to spice up your dinner. Try mixing in Italian sausage with ground beef for burgers or meatballs. Brown some and add to your frozen tortellini (#4).  Or just keep in the casing and fire up the grill.  I normally have both mild and spicy links on hand for variety.

*Extra credit: This might sound a little lame coming from someone who likes to cook, but do yourself a favor and buy frozen mini meatballs (I like the ground turkey ones, myself). Yes, it’s lazy. However, knowing all you have to do is heat them and serve gives you a lot of options in the kitchen. Add to pasta for an easy dinner. Add to a broth with a few noodles for a soup. Add some sauce and you’ve got a sandwich, or throw into a slow cooker for an easy party appetizer.

and for my absolute staple in the freezer….. (drumroll, please)

1. Bacon!

To know bacon is to love bacon– at least when it comes to adding flavor and variety to your cooking repertoire.  Perhaps you already have the beloved breakfast meat in your freezer, so I’ll be a little more specific. During your next grocery trip, pick up a package or two and immediately slice each 1lb slab into four chunks (each which conveniently fit well in a quart freezer bag).  The next time you’re looking for a bit of extra flavor, pull out a bag. This amount of bacon easily defrosts right in the pan, and you’re already on your way to a fancy mac ‘n’ cheese or rich carbonara.  I’ll often pull out a package just for an easy breakfast addition or something extra to throw into a dip. My personal favorite is to fry up a little bacon, and use some of the drippings to saute fresh brussel sprouts.  I’ve even used it to infuse vodka and create a surprising brownie– but those are recipes for sharing on another day.

*Extra credit: If you’re feeling really adventurous, pick up a small package of pork belly.  This can be just as easily diced up and added to give a little more heft to a pasta or really liven up a salad. And contrary to popular belief, you don’t have to be on a competitive cooking show in order to cook with this luscious ingredient.

What food items do you lean on when it comes to heating up dinner ideas? We want to hear! In the meantime, happy defrosting!