How To Freeze Corn

 Shuck the corn by removing the silk.  Trim ends.

Bring a large pot of water to a boil.  

Fill a large bowl with ice and water, known as an ice bath.

Place 4 corn cobs in the boiling water.  Boil for 4 minutes.  

Remove corn from boiling water with tongs and place in ice bath.  They can stay in for about 4 minutes.  Remove to a towel to dry.

Repeat with remaining cobs.

Remove kernels from cob with sharp knife.

Put 2 cobs worth of kernels in 1 vacuum seal bag.  Process bags with vacuum sealer.  2 cobs is about 1 cups worth of corn.  

Freeze flat.  

Crispy Chicken Tenders

1 cup Canola Oil, may need more
1/2 cup Flour

1 teaspoon Chili Powder
Kosher Salt and Black Pepper to taste

6 Chicken Breasts
2 Eggs, beaten
1 1/4 cup Panko

Heat canola oil in a large skillet over medium high heat.

Season flour with chili powder, salt, and pepper.

Cut chicken breast in half to make tender strips.

Take three dishes that are a little longer than the strips and in one dish put the flour mixture, in another dish put the beaten eggs, and in another dish put the Panko.

Working one at a time, dredge strips in flour, dip into eggs, then dredge in Panko, pressing to coat.

Working in batches, add cod to the skillet and cook until evenly golden and crispy, about 4 minutes. Transfer to a paper towel lined plate.

Duck Carnitas - Slow Cooked

2 Tablespoons Kosher Salt
2 Tablespoons Brown Sugar
1 Tablespoons Cumin
1 Tablespoon Paprika
1 Tablespoons Chili Powder
1 teaspoon Garlic Powder
1 teaspoon Ground Mustard
1 teaspoon dried Oregano
1 teaspoon Cayenne Pepper
~3 lbs duck breasts
2 large Onions, thinly sliced
3 Poblano Peppers, seeded and thinly sliced
2 Chipotle Peppers in Adobo Sauce, finely chopped
3 Tablespoons Canola Oil
1 jar (16 oz) Salsa

2-4 Tablespoons Cornstarch
16 flour Tortillas, warmed
3 cups crumbled queso fresco or shredded monterey Jack Cheese

2 Limes, cut into wedges
Avocado, sliced
sour cream
cilantro

Add the first 9 ingredients from kosher salt to cayenne pepper to a mason jar and put lid on.  Shake mason jar to combine ingredients well.  Sprinkle over duck breast and rub in. Store remaining seasoning blend in a cool dry place for up to a year.  

Place onions and peppers in a slow cooker.  

In a large cast iron skillet heat oil over medium heat.  Brown breasts on both sides.  Transfer to slow cooker with drippings from pan.  

Top with salsa and cook covered on high for 2 hours and on low for 3 hours.  

Remove roast and shred with 2 forks.  Remove about 1/4 cup of juice and mix in 2-4 Tablespoons of cornstarch. Slowly pour back into slow cooker while whisking.  Pour desired amount of thickened sauce over meat.  You can use the remaining sauce to pour on tacos later.    

Make tacos with desired toppings.  

Slow Cooked Stew

1/3 cup Flour

1/2 teaspoon salt

1/2 teaspoon pepper

2 lb. Boneless Chuck Steak, 1 inch cubes

2 Tablespoons Butter

1 onion, chopped

3 cup Beef Broth

1 Lipton Onion Soup Mix
2 Tablespoons Tomato Paste

1 Tablespoon Worcestershire Sauce

2 cloves Garlic, minced

1 teaspoon dried Thyme

1 teaspoon Paprika

2 Bay Leaves
1 lb. New Potatoes, halved
1 lb. Carrots, sliced diagonally

1 cup Green Peas

2 ribs Celery, diced

1 cup Sour Cream (if desired)

1 package Wide Egg Noodles, cooked

In a ziplock bag combine flour, salt, and pepper.  Shake beef chunks in bag to coat.  In a caste iron skillet, sauté beef chunks in 2 Tablespoon oil until browned.  Remove beef to slow cooker.

In the same skillet melt butter and sauté onions till softened while scrapping the bits from the pan.  After about 3-5 minutes of sautéing pour a cup of beef broth.  Pour broth mixture into a mixing bowl.   

Combine in the broth mixture the remaining beef broth, Onion Soup Mix, water, Tomato Paste, worcestershire sauce, Garlic, Thyme, Paprika, and Bay Leaves.  

Add the vegetables to the slow cooker on top of the beef.  Pour onion soup mixture over top and toss to coat.  

Cover and cook on high for 2 hour and on low for 3 hours.   Make sure potatoes are cooked through.

If not thick enough, In a small bowl whisk together 1/4 cup flour and 1/2 cup stew broth.  Stir flour mixture into slow cooker.  Cover and cook on high for 30 min.  

- To make it more like a Hungarian Goulash (if desired) add 1 cup sour cream to stew at the very end and serve over Egg Noodles.

Note: If you have on hand you can add 1 teaspoon of rosemary and caraway seeds if desired to the onion soup mix mixture.