One of the areas I really struggle with is having enough quick snacks and lunches on hand. Sure, sandwiches and salads can be put together in 10 minutes, but sometimes that’s too much effort (just being real here!). My solution? Freezer cooking. I can’t begin to tell you what a lifesaver it is to have healthy, homemade food ready in the freezer. Instead of having to scramble for drive-thru burgers or overpriced Chinese takeout, food is available at a moment’s notice.

Since everyone in my family loves Mexican and burritos freeze beautifully, I bulk-bought ingredients and spent some time making up a bunch for the future. Burritos are so simple and versatile. If eaten fresh, I add veggies, salsa, guacamole, etc. If freezing, I only use rice, beans, cheese, and hot sauce.

Due to multiple distractions (phone calls, UPS at the door, rambunctious cat that kept jumping on the counter), it took longer than I expected, but the end result was 2 dozen delicious burritos—individually wrapped in foiled, tucked inside ziplocs, and neatly stacked on the freezer shelf.

I’m so pleased that there will be a nice Shabbat lunch tomorrow and yours truly will actually get to enjoy/experience a day of rest. Everything flows smoother when I plan ahead; I really need to do this regularly…

Have you ever tried freezer cooking? How did it turn out?

Everyone in my family is a huge pizza lover. There’s always an emergency frozen one—or three!—on hand; we get delivery sometimes, and on occasion, I make it from scratch. Typically, it will be tomato sauce and cheese with a veggie or two…you know, basic and boring, but always delicious.

Then I found a copycat recipe that recreated the famous California Pizza Kitchen’s BBQ Chicken thin-crust version. It looked so good, I had to try it! The ingredients may seem a little weird (cilantro mixed with BBQ sauce?!), but the final product is very tasty. I also love the bright, contrasting colors.

Do know that this pizza has both chicken and cheese which is obviously not kosher. If you do keep kosher, just omit the meat.

To make BBQ chicken pizza, you will need:

• Raw dough (Can be scratch, of course, but to save time I bought prepared dough.)
• 2-3 cups of cooked, shredded chicken
• 4 cups mozzarella cheese
• 1 small red onion, thinly sliced
• 3/4 cup BBQ sauce
• 1/2 cup chopped cilantro

Divide the pizza dough in half and roll onto 2 buttered baking sheets (I use 11×15-inch). Remember that it should be thin. Spread sauce over dough, then add the other toppings. Bake in a 450 degree oven for approximately 15 minutes.

Super simple and fast, right? To round out the meal, I also served salad and fresh fruit for dessert. The verdict: high score from the adults, so-so with little ones. I would call this more of a grown-up pizza generally, which is good to keep in mind if you’re making it for a crowd.

Sweet, salty, scrumptious! That’s how I’d describe Lori’s Salt Caramel Syrup, a delicious and unique condiment that I recently sampled.

Living in New England, I’m used to enjoying many maple flavored foods. While I love that super-sweet taste, it only works for my sugar cravings, not my salt tooth. Lori’s Salt Caramel syrup combines the best of both world’s into a sweet and salty treat.

100% handcrafted in Oregon by Chef Lori, only the finest ingredients are used in its production: mineral water, Celtic sea salt, Tahitian vanilla, caramelized cane sugar, and a hint of maple. It’s all natural, shelf stable, and only 60 calories per serving (a little goes a long way).

Prior to receiving this generously-sized bottle, I had only tried salted caramel in coffee drinks. The label says it’s a great alternative for maple syrup and can be used for breakfast foods (pancakes, waffles, oatmeal, granola) or as a dessert topping.

All of those sound good, but the options don’t have to stop there. I think it would be awesome mixed into sweet potatoes, homemade Chex mix, and homemade popcorn. For a savory option, I immediately thought of salmon.

Since I had some fish on hand, I decided to try it out. I mixed an equal part of the salt caramel syrup and soy sauce together, then marinated overnight. The following day, I baked it at 350 for 25 minutes on a cedar plank in the oven.

Oh my goodness, was it ever tasty! I only made one filet, thinking that it wouldn’t be kid-friendly, but even the littles wanted a bite. I would definitely cook this again, in a larger quantity.

If you’re looking for a gourmet tasting sweet, Lori’s Salt Caramel Syrup should on the top of your list.

It’s been said that we eat not just with our mouths, but also with our eyes. For me, that’s definitely true! I find that even the most simple meal can be improved with a garnish. The obvious strategy is to place a few parsley sprigs on the plate (attractively arranged, with the main dish in the middle), but there are so many other foods that works just as well and don’t take a lot of time or effort. 

Unless it’s a special meal like a birthday or a holiday, I don’t want to pick up an expensive or obscure item that may spoil, so all of these suggestions use common ingredients. 

Desserts: Ice cream, cakes (especially cheesecakes), and pies can be jazzed up with whipped cream, chocolate shavings, sliced berries and/or chopped nuts.

Mexican Food: Garnish with fresh cilantro, lime zest, or chopped green onions.

Garlic bread: Add chopped parsley (dried or fresh) or chives to the butter before baking.

Homemade Pizza: Sprinkle dried basil or Italian seasoning on top of homemade pizza before baking. After baking, sprinkle with crushed red pepper.

Salads: Finely shred some carrot or cheese to garnish a green salad. Black olives add a nice contrast. Fresh herbs are also gorgeous. I find that using a red onion rather than white or yellow makes for a more attractive presentation.

Coffee/Tea: Sprinkle with cinnamon.

Water: Mix berries, thinly sliced cucumber, or any type of citrus slices into plain water for refreshing drink.

Chicken Dishes: Sprinkle with parsley flakes, freshly chopped chives, freshly cracked pepper, or kosher salt.

Breads: Brush beaten egg over bread tops and sprinkle with sesame seeds, poppy seeds, sliced almonds, rolled oats, or wheat bran before baking.

Breakfast foods: Sprinkle waffles, French toast, lattes and even oatmeal with a pinch of powdered sugar.

Dairy meals: Butter and chocolate can be poured into decorative molds that make pretty shapes.

Serving tray: Line with heart greens like kale or fresh herbs like rosemary and sage.

Cheese Plates: Try adding red grapes or whole nuts.

For the truly creative, you can make flowers and animals out of fresh produce or use the rind to make a serving dish (think hollowed out watermelon or pineapple). My knife skills are not up to par, but I once attended a vegetable carving class on a cruise ship and it was incredible! Very special if you have the extra time/ability.