A weekly 'speed batch' cook that I do is to make up some shredded chicken. This is probably my greatest 'hack' as it lends itself to so many options. This week, it made for some pulled chicken bbq sandwiches that my son though was pulled pork. He is my pickier palate between the kids and I was both surprised and happy he thought so. Since I had pre-made the shredded chicken, all I had to do was put some in a sauce pan, add bbq sauce and an option dash of apple cider vinegar and let it all get happy with each other with the lid on and an occasional stir is all that was needed. Now, I did have a little extra time on my hands and I was in the mood for french fries. I had two russet potatoes which I sliced and used the way too old fryer from my mom to twice fry them into what I think are the best fries I ever have. I also toss in about 2-3 minces garlic cloves when then come out hot and oh boy...watch your finders because everyone is fighting over them. When you make things ahead of time and just bring them together when it's the right time, you save time, money, and years on your life. Fast meals for families happen when you speed-batch! https://www.skool.com/cooking-comfort-zone-4634/about

8 out of 10 people have at least 1 of these in their home... but never use it! What is it? @Kristi Rieke

In 1950 only 7% of women did this. Today, about 75% of women do this. What is it? @Kristi Rieke

If there is one thing I can be thankful for from Starbucks, it's the sous vide egg bites. ☕️ If you have had them and like them, then you know exactly what I am talking about! Personal opinions on Starbucks aside, these little three-bite nuggets of flavor and protein are wonderful. 🥚 I am unsure if the "Siren" herself invented them, but Starbucks definitely made them popular, especially with my family. Like anything food-related, I had to figure out how to make them myself. There are many reasons to do this, but for the most part, it comes down to: - Cost 💰 - Accessibility 🛒 - Cleaner eating 🌱 I happen to love using the sous vide, which sounds fancy, but it really isn't. Just because it's French doesn't automatically make it difficult, unlike most French culinary techniques. 😉 Translated, sous vide means "under vacuum." At a high level, food is placed in a vacuum-sealed bag, a jar, or even a plastic zip-top bag, with the air removed. This allows the water to get right up against the food and keeps it from floating. The machine circulates water at the exact temperature it needs to cook, which is 167°F for these.🧪 Enough science, let's just get to the results! 🚀 ⏱️ THE QUICK HOW-TO 1. Prep the water bath and sous vide. 2. Mix the ingredients. 3. Fill the jars and seal. 4. Cook for 1 hour. Cool them down, then just heat up when ready to eat! 🎉 For the full breakdown and how to make these and many other things, come on over to the Cooking Comfort Zone to find elevate yours! https://www.skool.com/cooking-comfort-zone-4634 The egg bite lesson https://www.skool.com/cooking-comfort-zone-4634/classroom/e809ea13?md=b066178ca2544fd0a89bb2a1e1896215

After joining premium last week and getting a jump into the Power of Pinterest I just made my first post here with kinks that I pinned! Life's been super challenging lately, but you really just have to take that one step. Now I get it and have it under my finger tips so I can repeat the process now with more comfort!!!