Freezer Friendly

Here’s How Long Everything Will Last in Your Freezer: A Quick Guide — Freezer Intelligence

As long as your freezer is working at its optimal level, keeping food consistently at 0°F, the food inside will be safe to eat indefinitely. There's no safety concern with anything that's been properly frozen. The real issue is just how much you'll actually enjoy it, as some foods might not have the taste or texture you prefer when eating something a year later.

Not willing to risk eating leathery meat? We don't blame you. Luckily, there are plenty of official guidelines that can help you figure out if something's been in the freezer for too long. Just make sure you label your groceries before you stash 'em away, so you can count up the months.

Related: The Most Important Tool for an Organized Freezer

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Recipe: Sour Cherry Chocolate Chunk Muffins — On-the-Go Breakfast Recipes

(Image credit: Joe Lingeman)

If there ever was a perfect time to treat yourself to a dark chocolate-studded muffin for breakfast, it's while sour cherries are making their much-awaited appearance at the farmers market. Sour cherry season is fleeting — blink and you just might miss it. So, when you spot them at the farmers market pick up a basket without hesitation, then preheat the oven and pull out the mixing bowls as soon as you get home because you're making these nutty, chocolate, sour cherry-filled muffins.

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This Cool Ice Cube Tray Is the Best of All Time — One Good Thing

Most New York City apartments I've seen do not come with ice machines in their freezers. (Sometimes you're lucky to even get a freezer at all!) So I have spent many hours of my adult life filling, freezing, and emptying ice cube trays — more hours than I'd care to add up, actually.

I've learned a lot along the years. I've learned that flimsier trays are best because they're easier to twist and get the ice out. But a too-flimsy tray will crack within a week. I've learned to keep a lid-less storage container in the freezer to use as an ice bin so that I can keep a constant supply of ice on hand. And I've learned that OXO makes my favorite ice cube tray.

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5 Things You Should Take Out of Your Freezer Right Now — Freezer Intelligence

The freezer's a handy tool for meal planning, preserving summer produce, and more — but if you're not careful, it can become a black hole (or perhaps, a bright-white, frosted hole?) full of random food you'll never eat and things you just stuck in there for no reason. And while the freezer (the fridge, too) does run more efficiently when it's full, it can't cool your food off as effectively when it's packed.

While we can certainly give you lots of advice on how to clean and organize your freezer, you might not feel like doing an overhaul right now. So here are five things you can just take out of the freezer right now.

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How To Make Crispy Corn Fritters — Cooking Lessons from The Kitchn

(Image credit: Joe Lingeman)

Making fresh summer corn into crisp corn fritters is one of the fastest ways to turn corn on the cob into a hearty dinner (or breakfast or a snack, really). Corn fritters are essentially a quick corn cake batter studded with fresh corn, jalapeños, and chives that's gently fried in a slick of oil. The resulting fritters have a thin, crispy exterior with a soft and moist center that's full of crisp-tender vegetables.

This classic recipe also makes a fine fritter from frozen corn too. These corn cakes can serve as a meal on their own with a sauce for dipping, as a side for grilled or roasted meats, or as a vehicle for fried eggs for breakfast. What I'm saying here is that this corn fritter recipe is one you'll want to know by heart so you can make it any time the craving strikes.

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Recipe: Slow Cooker Peach Carnitas — Quick and Easy Weeknight Dinners

(Image credit: Joe Lingeman)

If you come over to my house for dinner, I'll most likely serve carnitas tacos. Why? The combination of tender pork, crunchy fresh toppings, and soft warm tortillas make for a fun, satisfying meal that each person can customize to their exact mood and preferences. Traditional carnitas always hit the spot, but, come summer, I like to switch things up and make a vibrant peach salsa.

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