I made NONE of it last night. You know Keri is all about the prep-cooking, and Jr’s evening T-ball schedule is making that prep pay off even more!
Almost every time I get the grill going to cook something, I load it up with extra chicken breasts or pork chops or even burgers, to be cooked until JUST done. Then I cool them, seal them in zip-locks, and label them for the freezer.
Tossing whatever we will need into the fridge the night before means that we have food ready to be quickly heated and served for maximum taste in minimum time during the busy evening run-around.
For this meal, I cut a pocket in the side of the already-grilled chops and stuffed each with a smear of brie. (But long time readers know that Keri has long been a fan of stuffing a chop – hello 2009 blast from the past.)
Then I just heated it in the oven next to the whipped cauliflower I had steamed, whipped, and mixed with bacon and cheddar on Monday (always my big prep cooking day.)
Add more Vinho Verde and Tah-Dah – dinner on table after 10 minutes in the oven.
Later in the evening during our weekly viewing of Scream, the TV Series (yes, I know that MTv is not age appropriate viewing for our old ass selves, but we love a good Summer thriller,) we shook up some dirty martinis* with blue cheese olives. Because you have to have a drink to choke on when the killer bumps off his/her next victim, can I get an amen?
*sidenote – we are Tito’s vodka fans now.