Premeal preparations save time in the kitchen
We all look for ways to save time in the kitchen.
Prepping things in advance is a great time saver. One time saver is to chop onions, peppers, celery, and/or garlic. Spread them on waxed paper-lined cookie sheets and freeze. After they're frozen, store in snack bags by the amounts you would need in a recipe.
Buy a few rotisserie chickens, or do your own in your smoker. Then debone it and chop the meat, separating white and dark meat by recipe and preferences. Freeze in storage bags until needed. Make your own spice rubs and store in air type containers. Use your smoker to prepare Boston Butts, chickens, etc. pull these meats and freeze by recipe amounts in storage bags. Prepare liquid marinade and store by canning. Just remember, the more prep you can accomplish, the easier a healthy lifestyle will be to accomplish.
SOY GINGER MARINADE
2 cup soy sauce
1 1/2 cup honey
1 1/3 cup medium dry sherry
12 cloves garlic, mashed to paste
4 tsp. ginger root, peeled and grated
In a stainless steel, combine ingredients and bring to a boil, stirring. Simmer for 5 minutes. and mix well or blend in a blender. Canner in canning device.
MARINADE
2 c. wine vinegar
8 tsp. dried parsley flakes
8 crushed garlic cloves
1 1/2 c. lemon juice
18 c. salad oil
3 c. soy sauce
1 c. Worcestershire sauce
8 T. dry mustard
4 T. coarse, freshly ground black pepper
Combine all ingredients. Seal in jar and store in refrigerator.
Meat Marinade
1 cup olive oil
1 cup red wine vinegar
8 tablespoons lemon juice
8 tablespoons mustard (Dijon)
2 tablespoons Worcestershire sauce
8 cloves garlic (minced)
4 onion (small, minced)
4 teaspoon black pepper
2 teaspoon salt
Mix all the ingredients. Can in canning device.
DRY SPICY BARBECUE RUB
Dry Rub Mix:
ground cumin
paprika
garlic powder
onion powder
chili powder
kosher salt
cayenne pepper
black pepper
white pepper
brown sugar
In a large bowl, combine 1/4 cup each of cumin, paprika, garlic powder, onion powder, chili powder, salt and ground pepper. Add 1/2 cup dark brown sugar. Mix all ingredients together well. Pour into a clean dry mason jar and store tightly sealed until ready to use.
SPECIAL DRY RUB
8tbsp. paprika
8 tbsp. light brown sugar
8 tbsp. salt
4 tbsp. ground red cayenne pepper
4 tsp. dry mustard
4 bay leaf
In a food processor or blender, combine ingredients. Process until bay leaf is pulverized and mixture is thoroughly blended. Store in airtight container at room temperature up to 3 months.
HERB MIX
4 tbsp. fennel seed
4 tbsp. dried savory
4 tbsp. dried marjoram
4 tbsp. dried thyme
4 tbsp. rubbed sage
Combine all ingredients. Store in an airtight container.