With E.J. off at Annual Training for the next 2 weeks, I am taking the opportunity to inventory my freezer this week so that I can do a massive defrosting next weekend. We actually have 2 freezers, and the large one in the laundry room is not the kind that is frostless, so about twice a year, you have to go old school and pull everything out to thaw out the massive ice buildup.
While the project is always a massive pain, it’s a good opportunity to go through everything and throw out things that are too freezer burned, or otherwise undesirable to make room for the good stuff. In order to minimize the amount of ice and ice chest space I need, I’m trying to “Iron Chef” it this week with whatever I can find.
On Friday, I did a version of these Paleo Enchiladas using some frozen pulled pork for the meat and some Siete tortillas. The sauce was actually delicious, and I would like to try this full recipe someday. Then on Saturday, I did I wanted to use the last of the cherries I had in the fridge and some beef and pork , so I made this Meatballs with Cherry Sauce dish. Mom and Brendon really liked that one.
Last night, I pulled out an old favorite to use up some frozen salmon. This one is always a winner. And tonight I used up a couple of lbs of shrimp by sauteing them with onions and bell peppers in a Jamaican jerk rub with butter. It was a little spicier than I had intended, but otherwise really good.
I’m about to go diving back into the freezer to figure out what we’re going to have tomorrow night…. your guess is as good as mine!
