Big Cooking Day is tomorrow

I think I wrote this post really for me, I always prefer having a very detailed game plan when doing anything for the first time.  I went through all the recipes that I will be making tomorrow and figured out what can be made together, like sautéing all the vegetables and what took the longest time

Friday Morning: removed chicken breast, ground beef, and pork chops from freezer and place into fridge to thaw.

Friday Night: peeled and chopped potatoes covered the pot of potatoes in water over night. Repeat for Carrots.  Picked over, rinse, and soak black and kidney beans overnight like the red rice and beans

Saturday:

1) Start to cook all beans and potatoes&white beans on low on the stove top

2) Make brownies and cookie dough with Monkey place in fridge to bake later

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugars until light and fluffy (about 2 - 3 minutes). Beat in the peanut butter. Add the egg and vanilla extract and beat to combine. In a separate bowl whisk together the flour, baking soda, and salt. Add to the peanut butter mixture and beat until incorporated. Fold in the chopped peanuts, if using. (If the batter is too soft to form into balls, place in the refrigerator for about an hour or until firm.)

Roll the batter into 1 inch (2.5 cm) balls. Transfer the cookies to the prepared baking sheet, placing about 2 inches (5 cm) apart. Then, using the tines of the fork that has been dipped in white granulated sugar, make a crisscross pattern.

3) (while monkey is painting at the table) Dice tomatoes and red peppers.  Use the food process for celery, onions, and breading. The Magic bullet for garlic and fresh herbs.

4) (monkey’s lunch time) Start sautéing carrots, celery, onion, and peppers

5) Dice chicken, fry half the batch with taco seasoning and other half with Italian seasoning. Then cook the Italian season in chicken broth.

6) (nap time) Complete step 1 red beans and rice (should take less time since I already started the red bean)

1) Cook onion, bell pepper, and celery and cook, stirring frequently, until softened, about 8 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add 1 teaspoon pepper, oregano, thyme, cayenne, bay leaves, 1/2 teaspoon salt, beans, broth, and water, and bring to boil over high heat. Reduce heat to maintain vigorous simmer (mixture will be steaming and several bubbles should be breaking the surface) and cook, uncovered, stirring occasionally, until beans are soft and liquid thickens, 2 to 2 1/2 hours.

7) Complete step 1 for veggie casserole

1) In a large Dutch oven, saute the carrots, celery, onion, green pepper in oil for 5 minutes. Add the garlic. chili powder and cumin; cook 1 minute longer. Stir in the remaining ingredients; bring to a boil.

8) Make the rest of the Mexican Chicken casserole dish

COOK and stir chicken and cumin in nonstick skillet sprayed with cooking spray on medium heat 2 min. Add peppers; cook 2 min., stirring occasionally. Stir in salsa; cook 2 min. Stir in beans, enchilada sauce, uncooked rice and tomatoes cook for 20 mins (until rice is cooked).

9) Complete steps 1& 2 from Chicken Pot Pie

1) To make ahead: Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large Dutch oven over high heat until just smoking. Cook chicken until well browned, about 2 1/2 minutes per side. Add broth and bring to boil. Cover and simmer over low heat until chicken is cooked through, 6 to 8 minutes. Transfer chicken to large plate and strain broth into bowl.

2. Melt butter with remaining 1 tablespoon oil in now-empty Dutch oven over medium-high heat. Cook onion, carrots, celery, and 1/4 teaspoon salt until lightly browned and softened, 8 to 10 minutes. Reduce heat to medium, add flour, and cook 1 minute. Whisk in reserved broth, milk, and thyme and simmer until sauce thickens, about 10 minutes.

10) Make two meatloaves and bake

11) Complete step 2 for veggie casserole (underneath meatloaves)

Cover and bake at 350° for 45-50 minutes or until thickened and vegetables are tender. Yield: 8 servings.

12) Complete step 3 from Chicken Pot Pie

3. Meanwhile, using 2 forks, shred chicken into bite-sized pieces. Off heat, add chicken and lemon juice to sauce and season with salt and pepper. Transfer filling to medium bowl and cool until just warm. Cover with plastic wrap and refrigerate until well chilled, about 1 hour.

13) Bread pork Chops and bake in roaster at 425

14) Make Mash Potatoes

15) Make crust for Pot Pies

16) Complete step 4 for Chicken Pot Pies

4. Unwrap and unroll pie crusts onto lightly floured counter. Following photos at left, glue 2 crusts together using 1 beaten egg. Repeat with remaining 2 crusts. Cut out 6 pastry toppings. Stir frozen peas into cold filling and divide mixture among six 2-cup disposable aluminum loaf pans. Top with pastry and use fork to seal edges. Using paring knife, make 3 steam vents in each crust. Tightly wrap each loaf pan in 2 layers of plastic wrap and 1 layer of aluminum foil. Freeze for up to 2 months.

17) Complete step 2 red beans and rice

When beans begin to soften up, take out 1 large ladle of beans, mash them up and add to saute.

The entire process should take about 6 hours!! But I will have plenty of dinners in the freezer!