The End Is In Sight

Well, last night it ended...... We sadly watched our last available episode of LOST. We actually thought we had 2 more discs and they turned out to be bonus footage. What a major let down.
The good news is now I am back to blogging more faithfully.
LOST has truly consumed us. We can't wait for the 5th season to come out on DVD in December.
Note to self: Finish Christmas shopping in November.
The 6th and final season is set for January or February 2010 so we will probably watch it in real time. I emphatically say it is the best television series ever created. (This from a true Cagney and Lacy fan).

Ok, so I seem to remember this was a cooking blog, right? So, it must be time to start cooking again. Quick meals were the norm during our LOST stage. I have almost depleted all of my freezer meals so those will have to be replenished as well.

I have always had an interest in the Once A Month Cooking (OAMC) concept. Even started a folder of recipes at one time. The idea is spend one weekend a month and freeze meals for the coming month. The only problem is I don't want to spend an entire weekend in the kitchen. Even as much as I love to cook that is a bit much. So, I prefer to double up on entrees that freeze well and have them in reserve for those days that time will not permit anything more.
What might be fun though is to have a few friends join me in the kitchen and we could work together and divide our efforts.
Let me know if you have any experience here, I would love your input.

Here is a OAMC recipe that I plan to try soon:

Orange Glazed Chicken (OAMC)

8 boneless skinless chicken breast (or whatever your family prefers)
2 cups French dressing
3 cups ginger ale (do not use diet)
2 cups orange juice
2 tsp. cornstarch
1/2 tsp. red pepper flakes

Marinade chicken in French dressing in refrigerator for at least 1 hour, overnight is even better.
Remove from marinade and brown in a small amount of vegetable oil over medium high heat.
Combine ginger ale and cornstarch. Divide chicken in what ever proportions work well for your family. Divide sauce and pour over chicken. Cool and freeze.

On serving day:
Take chicken out of the freezer in the morning and place in the refrigerator. When ready to cook, preheat oven to 300* and bake 1 - 1/2 hours, basting at least twice during cooking.
Serve over rice.

Supper here tonight was Shrimp Pitas*. Something light and refreshing for the last of July.

Shrimp Pitas

2 cups frozen salad shrimp - peeled and deveined
3 radishes - chopped fine
1/4 cup finely chopped onion
1 small cucumber - peeled and chopped fine
1 tsp. lemon juice - fresh if you have it
1 tsp. Old Bay
1/4 tsp. sugar
3 Tbsp. Ranch dressing

Combine all ingredients and chill.
Serve in pita pockets with very cold finely shredded lettuce.

So, until tomorrow............
S~~~