We've all done it, gotten so busy with day-to-day activities that dinner gets put on the back burner -- nothing more than a fleeting thought at some point during your crazy, hectic day. Then you get home, open the pantry door and see nothing more than a couple of cans of cream-of-something soup and a lonely package of dry pasta begging for some spaghetti sauce. But there's none to be found.
You get the picture. And the last thing you want to do in the dead of winter is shrug your coat back on, bundle up the kids if you have any and head back out the door in search of a dinner that goes beyond fast-food burgers and fries.
As a Memphis-based restaurant consultant, Le Cordon Bleu graduate, freelance food writer and author of her latest book, "The Southern Pantry Cookbook," not to mention the mother of two daughters, Jennifer Chandler knows that situation all too well.
Anne BralyShe remembers coming home one afternoon and finding herself in a quandary. "I remember looking in the fridge and thought to myself, 'Oh no! I have nothing for dinner.' I contemplated calling my husband and asking him to pick up pizza on the way home."
But she resisted the urge, instead trying to solve the problem with what she had on hand in her freezer. Before long, shrimp and grits were on the table made from frozen shrimp, canned tomatoes, boxed chicken stock, bacon and instant grits.
"Frozen shrimp is a secret weapon for quick meals. They thaw in minutes and cook quickly, making them a perfect protein for many 30-minute meals," she says.
But they are only one of the staples Chandler recommends always having on hand so you can whip up something for dinner in a hurry. She says other must-haves include:
* Butter
* Olive oil
* Pasta
* Boneless, skinless chicken breasts (in the freezer or fridge)
* Frozen vegetables
* Milk
* Dried spices (basil, thyme, Cajun seasoning)
* Canned tomatoes
* Chicken stock
* All-purpose flour
Even better, though, she says taking a day out of your weekend schedule every month or so is ideal for spending time in the kitchen, making meals that can be frozen and pulled out of the freezer to defrost the night before in the refrigerator.
"A little planning can go a long way," Chandler says. "If you have time to dedicate to stocking up the freezer, then yes ... Do it! When making recipes that I know freeze well, I make a double batch: one for dinner that night and the other to freeze. By making double batches, I usually am not really adding much more prep time but getting two meals. By having a freezer filled, you'll always have a home-cooked meal, even if you don't have time to cook."
But packaging casseroles and meats for the freezer is important in order to protect them from exposure to air, which results in the dreaded taste of freezer burn. Chandler says the first thing to do is to wrap them very tightly in plastic wrap, then wrap them again with heavy-duty aluminum foil. Finally, place them in a resealable bag if they will fit. If not, just make sure they're wrapped tightly.
Also, to make things easy on yourself, be sure to label the food with the name and date. Sometimes it's hard to tell what things are when they're frozen.
Most foods freeze well, but there are certain ones to avoid, Chandler notes. "Milk and dairy products can be frozen but may separate after being frozen. Use them in cooked foods only. Cheese will become crumbly and hard to slice but is fine for cooking or melting. Vegetables such as lettuces, celery, radishes and cucumbers do not freeze well because of their water content."
And finally, she advises, it's best to freeze soup without the pasta or rice because they will absorb the broth and become mushy. Wait until the soup is thawed, then stir in freshly cooked pasta or rice.
While it may be hard to think about freezing inside when it's cold outside, you'll be glad you did, particularly if you're a busy working mom or dad or a retiree who finds that you're busier now than ever.
Here's one of Chandler's favorite freezable entrees from her new cookbook.
King Ranch Chicken
2 tablespoons unsalted butter
1/2 cup diced yellow onion
1/2 cup diced green pepper
3 cloves garlic, minced
2 tablespoons flour
2 teaspoons chili powder
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
1 cup chicken stock
1/2 cup 2-percent of whole milk
1 (14.5-ounce) can diced tomatoes, drained
1 (4-ounce) can diced green chilies
1/3 cup sour cream
Kosher salt and freshly ground black pepper
12 (6-inch) corn tortillas, cut into 1/2-inch strips
4 cups cooked, shredded chicken (about 3 boneless, skinless chicken breasts)
3 cups shredded sharp cheddar cheese
Heat oven to 350 degrees. In a large stockpot, melt butter over medium-high heat. Add onions and green pepper and cook until soft, about 5 minutes. Add garlic and cook until fragrant, about 1 more minute.
Dust the vegetables with the flour and stir to coat. Add chili powder, cumin and cayenne pepper. Cook for 1 minute. Add the stock and cook on medium-low heat, stirring, until the mixture starts to thicken, 5-7 minutes. Stir in the milk, tomatoes and green chilies. Cover the pot and cook, stirring occasionally, until the flavors have melded, about 15 minutes. Remove the pot from the heat and stir in sour cream. Season with salt and pepper, to taste.
Spoon 1/2 cup of the sauce evenly into the bottom of a 9-by-13-inch baking dish. Layer half the tortilla strips over the sauce. Evenly place half the chicken over the tortillas. Spoon half the remaining sauce evenly over the top of the chicken. Sprinkle 1 1/2 cups cheese evenly over the sauce. Repeat the layering with the tortilla strips, chicken, sauce and cheese. Bake until golden brown, 30-35 minutes. Serve warm.
To freeze: Wrap unbaked casserole in plastic wrap and heavy duty aluminum foil and freeze for up to 1 month. Thaw in refrigerator before baking.
Wine tasting
On Thursday evening, Easy Bistro & Bar will open its doors from 6-8 p.m. for a wine tasting featuring wines from California's Wedell Cellars and a presentation from Wedell's president, Brad Fisher. The wines, two whites and three reds, will be paired with hors d'oeuvres prepared by Easy executive chef and owner Erik Niel. Tickets are $35 per person, which includes the wines, hors d'oeuvres and complimentary valet parking and may be purchased by calling the restaurant at 423-266-1121.
Contact Anne Braly at abraly@timesfreepress.com.