FYI. WHEN CHOOSING JALAPEÑOS. the lighter color of green and the rounder the tips the milder the heat. The darker the green to having blackish areas and pointy tips the hotter the pepper. Just a little information for those who don’t know how to chose a jalapeño to meet their spice requirements. Love watching your do all this work. I no longer have the ability to do this so it’s nice to watch someone else doing it.
Hey 👋 Becky @Acre Homestead 🏡, NaNa jus ❤'s to learn new things to make for my family n I'm in awe of you're batch meals n gardening abilities😮❗... You danced💃💥💃 around the kitchen knockin em out today ❤💯❗ 👀💭 I often feel like I'm there learning with you friend 😊😅, I started a herb garden cause of you this year 😉💭❗... I've also got some calls in for wood chips to put on my plant liners to control heat a lil n moisture since I 🚫 have a watering system other than I am go in to use water from kids pool after they play n its 🚫 got chemicals, Jus small pool to play n get wet n cool off a bit 😅😂❗... Thanks for including recipes on here cause I'm still learning at 50 from my. Sweet ladies on here , Bunches of 💞💖💞 to y'all n Stay Blessed Always friend 😍😘❗...
Hey Becky! I wanted to let you know that there's actually a scientific reason for pre-soaking your beans before you can them. When you can dry beans like that you do not have a guarantee that the heat has reached the center of the bean for the entire "kill time" because the bean is rehydrating as it's being processed. So, if you pre-soak your beans, then you do not have that worry. It's your kitchen, your rules. But I figured more information is better than less information.
My guy and I cook about 3 times a week too. It just works out so well. Tonight we made homemade pizza using your dough recipe...SO good!!! We also love your ginger garlic marinade on chicken thighs. He asked me how many more I had prepped in the freezer and when I said none, he was like "well...that's what we're doing tomorrow!" LOL I have a huge freezer meal prep day planned for tomorrow...my stepson is between jobs so I'm filling his freezer tomorrow. Nobody I love will go hungry...ever.
@@KariTSays Because you don't want your lids to stay artificially "sealed." Even when a jar seals well right after it's canned it can still lose the seal and you'd want to know so you won't eat it.
Hello Becky! If you’re using the blender with the fresh herbs, you can absolutely use the stems, too. They have a lot of flavor and the blender takes care of the texture.
Something helpful over the years that I have learned is when dealing with recipes that require juice from citrus, zest it before juicing. I normally zest my lemons, limes and oranges and freeze the zest for later use. Convenient and easy to add to baked goods or to savory cooking. ♥️
Sharing quick tip... I write the oven temp and cook time right on the bag as well, so I don't have to guess when it's time to cook it. Love your video's!!
Future reference…put marinade in first and then add beef slices one at a time. May have less issues with breakage of meat slices. Also, I’ve heard that you should turn the lemons and limes over after first squeeze and squeeze them again. Amazing how much more juice you get out of them. I love your channel!!! Love hearing baby-A and Josh!
Good idea about separating the meat slices, I’ll remember that 😊 Becky normally does turn the limes etc over for a second squeeze, she might of been in a hurry 😊 I miss seeing little glimpses of baby A’s head, it’s like he doesn’t exist 😞
@@theelectricdi why? We went through the pregnancy with her, were so excited when she told us she was pregnant, then got to see his little head in the pouch and hear him and now nothing, I miss him.
Hi Becky Love your recipes I. From Australia Queensland brisbane North You are truly an inspiration. I have 3 growing boys all above 6' 2, and your freezer meals save me so much time, especially when I get home late from work.. and also with the food costs sky-rocketing here in Australia I can still deliver a great meal to my growing family. Keep up the good work. ❤
Marinade is the sauce. Marinate is the action. I wish I had a grill to make these delicious recipes! You got so much done! Baked beans are so yummy. Two tbsp. Worcestershire would be a lot for my taste in the Caesar dressing. It's pretty strong.
Hi Becky- I just want to say that I absolutely LOVE to watch you cook. Your freezer meals especially help me with my busy family of 5. I learn so much about preserving and everyday life on the homestead as well. I am so happy you are able to keep doing this now that you are a busy Mom yourself. I also hope the more negative comments on here don't get you down, you are wonderful and I love that you are honest and just embrace being yourself!
I love your videos Bekky.I started watching your gardening videos because I used to be a keen gardener (including flower gardens) and now that I have lost my mobility I get to enjoy gardening through you. I watch them all start to finish so thank you for the hours of entertainment watching the things I love
Hi! That slice cut of beef is usually sold at most Asian grocery stores. It’s a very common style of beef cut used for many Asian bbqs. It’s also used in many stir frys. It’s yummyyyy
In New Zealand we call that cut of beef schnitzel. Is awesome breaded so it’s got some crunch. You can get fancy and do a cheese topping or a condiment and cheese topping (melting the cheese) is good for stir fry’s also 😊
My hubby, a retired/disabled coalminer, is not at all adventurous with his food, so I generally cook the same things over and over, but I enjoy watching you cook such a big variety of different foods...
Also, I wash & pat dry my Ginger before freezing it whole in a freezer bag. Makes grating it so much easier. You end up with this wonderful Ginger smelling ‘snow’
To maximize control of your zesting, rub the microplane over the fruit. You can see the surface 100% of the time, thus eliminating the chance of grating the bitter rind. It's faster too! 😋
I absolutely love how well you can record basically a whole day but spilt it into multiple videos! And i watched this one after a very filling dinner and im starving for these recipes now! 😅
Hi Becky, I use spoon to peel ginger it is much easier and I don't waste any of it. I start doing freezer meals now since I start watching you, I love it thank you.
Yes that’s how I peel ginger also, no waste, I sooo love ginger, I’ve got some in the garden that I think is ready to come out and also turmeric, I’ve got a dehydrate function on my air fryer so will do that with my turmeric and some of my ginger if there is enough and then blitz it into powder 😊I hope it works 😂
Hi Becky! I’ve never made ahead freezer meals for grilling until I saw two of your videos. I made 5 different marinades and will be making the fajitas tonight. You have so much energy and make it looks so quick and easy. I don’t have your energy but I got all 5 done and they are in my freezer now. I’m so excited to try them on my grill over the next few weeks. Have a wonderful summer!
Don’t forget a lot Iof the videos are edited. Not saying she doesn’t do a lot in a day, but once you do this so many times and kinda get in the groove of it, it’s so easy. Give it a try. You’ll find your groove too.
I am loving having these marinated chicken meals in my freezer! We tried the chicken fajitas, lemon (smash chicken) and the honey mustard chicken thighs. So far we’ve liked all of them with two thumbs up on the smash chicken. Soooo good!
I found ruth ann a couple months ago.. I've watched every single video she has done. I do not can or really do much fancy cooking. But I adore listening to her explain things.. stumbled on to your channel and now watching your videos.. I like getting ideas.
I am very new to pressure canning so to find out I can pressure can baked beans was awesome! I get a lot of last minute “hey let’s get together and cook out this weekend” invites and having already prepared baked beans on the shelf is a game changer!! Thanks Becky. Love your videos and watching your tests, trials, and triumphs!
Becky, you are such an inspiration! My whole outlook on cooking (not to mention my kitchen!) is so much different since starting to watch your channel. I'm so grateful to you for sharing!
I discovered this cut of beef at Costco also Becky. We made it into jerky in our dehydrator and it is fantastic! I had to go back and buy several more packages. The marinade you did with it sounds yummy. I may have to try that too.
The meat is the beef short rib! I wanted the 2x2x2 to cook in the crockpot. No such luck! The beef reminds me of a trip to a Korean restaurant where we grilled the meat ourselves. I will try your recipe! 😊
Thank you Becky! I love homemade things too and it's so cool to take an hour or two, make up these main meals and have them ready to go. I'm an empty nester so I would have cut those recipes in half and would have made 24 meals! It really is great to do this kind of thing. I also meal prep with leftovers, making dinners I can just pop in the oven.
Hi Becky! I’m Korean and I use that sliced beef cut from Costco for Bulgogi. Bulgogi is sweet and salty sautéed beef with vegetables. You should try Bulgogi one day. It is really good 😊
I love Bulgogi. I make a beef dish called beef olives 🇿🇦 with tenderised steak but I think that beef cut you got will work well with beef olives as their is a but of fat on the meat. Beef olives is meat with filling rolled up, bind with twine and browned on the stove and finished in oven. Served with a gravy. 🥰
Hi Becky, I really enjoy your videos. I'm from Wales in UK. I thought I might give you a tip on peeling ginger I was taught by an Indian friend. If you use a spoon to peel ginger there is less waste and its much easier. X
That cut of beef is used in South East and East Asian cooking all the time. Examples would be Korean bulgogi , Japanese sukiyaki, Malaysian/Japanese/Chinese steamboat/hotpot. We prefer it when we have a steamboat. We can really enjoy the flavour of the meat with some dips/condiments. Also easy to use for stir fry and sandwiches
Hi Becky. I used to buy this style meat in California at a Japanese market. It was used for sukiyaki. That was a very popular dish in the 70’s and 80’s. It had to be ordered ahead of time and I believe I was told at that time it was cut while frozen. I’m going to look for it at my Costco in MO. Love your channel.
You are so right about mint growing like a weed. It took over my parents backyard when I was growing up. It smelled so good. I got some mint in a 4 inch pot for Mother’s Day. I planted it in my 45 gallon grow pouch because I didn’t want it to takeover my backyard. It has already spread and has covered over half of my grow pouch. ❤
I would not put mint in a grow bag. I discovered hairlike roots growing out of the bottom and it made a ripping sound when I moved mine. Fortunately I didn't have mint in it.
I really hope you try one of those jars of beans and let us know how they turn out as soon as they are ready. I would love to make some! I love your channel and what you do you are such an inspiration!
I lost you for a minute, I was saying how sorry I feel about your freezer. You handled it beautifully and I enjoy your videos. You are wise beyond your years and I thank you for sharing your life with us,
Hi Becky, I enjoy watching your videos, thank you for sharing them. Also, I would love to see your process when actually cooking and serving these meals.
I’ve just bought the bag holders from Amazon, thanks Becky, I’m planning on doing some food prep with your different dressings 😊 Oh in regard to your micro plane, again like your danish whisk, the handles are glued in, so when they go in the dishwasher the heat is dissolving the glue, plus it will eventually split your wooden items, I wash my micro plane and danish whisk and any other wooden items by hand. I guess you can get liquid nails or superglue and stick them back in 😊 I’m excited to make your recipes! I loved the total mess of your kitchen 😂
here in Australia that cut is called minute steak or sizzle steak, great for marinating as for us its usually not from a real tender cut so the marinade helps breakdown and tenderise the meat
Your videos seem to be coming out in reverse chronological order this week. It's quite interesting going back in time seeing one day how you grill your marinaded beef, and a couple days later seeing it being put in the bag to marinate.
You’re a ray of sunshine Becky. Btw! Here in the Philippines we use spoon to scrape of ginger skin. It’s a waste to use knife as you’re cutting of some good ginger in there. Try it😊
I feel the same way about silicone bags and raw meat. I started using food-safe compostable storage bags with zippers in gallon and quart. They are also freezer and fridge safe. Many brands are out there too.
Hey Becky...I just watched another channel similar to yours and when she made her homemade vanilla she used the spent vanilla beans to make other things. She dried them overnight and then added them to cane sugar, made a simple syrup out of others and said she had made vanilla salt and ground them into a powder before also. Not sure what else but thought this was interesting for bakers and those who also make their own vanilla so as to not loose out on those expensive vanilla bean pods. Wish my grandma and mom would have known or made their own canned baked beans and written down their recipe for others in our family to have. Don't like them myself but my family absolutely loved theirs, especially my mom's version. The beef cut is called milanesa. I love this cut so much and always look for it on sale for my freezer.
A wonderful start to a Holiday weekend, an awesome video from Becky! I love when you do these freezer meal preparation videos. I’ve always loved to do batch cooking, especially when my 2 children were young and in school. It just made being a mom of 2 with an outside full time job easier on me. I’m all for making your life easier or run much smoother. I take my hat off to you. You embrace this mindset and execute it. I know everything in life is not perfect all of the time but you definitely have your ducks in a roll. It makes me so proud to see, especially since you bring us all in to see it being done. I wish there was such a thing as “smellovision”. Everything you make looks so yummy. Your facial expressions are golden. ❤️ They draw me in.😊 Great video. Hope you both enjoy those meals. Tfs. Have a great Memorial Day weekend.🤗
Hey hun these look amazing. One little tip though. Sesame Oil is mostly used as a dressing at the end of cooking as its burn point is incredibly low and can leave a really nasty acrid bitter taste to a meal if cooked at high heat or for long amounts of time. Better to use a peanut oil or nut oil in a marinade and sprinkle sesame oil after the cooking process is done. It does look good though :) Great job :D
Pro tip: anytime you're using fresh citrus, use the zest too. Even in marinades. Don't let all that flavor go to the bin or compost. You can also through whatever fruit you're using in the bag as it marinates. But only if you're doing the marinade that day, I wouldn't freeze the fruit.
I have been talking about canning backed beans, now I will have a recipe! I always feel inspired when watching. Love you channel! Keep up the good work. 💗
I just live watching your video's. I've learned so much from you and you have such a genuinely sweet and caring personality. Thank you so much and I love the slippers! Lol
You’ve just inspired me to go and make a batch of baked beans for the pressure canner. Thanks for showing just how easy but useful planning ahead can be!
Becky Hi-love ur channel and family. Presto digital canner my favorite also. After I canned venison all day, I sat down to relax and reviewed booklet again…4 quarts-only 4 quarts at a time per instructions. I spent all day processing 5 at a time-5 fits really well. Ooh, thought I would share.
I just finished making a bunch of frozen crock pot meals and one of the. Was Mongolian Moose. We hardly ever have beef so just used some of our moose meat. It was so good. I loved the flavor of the ingredients in the recipe. Great video Becky.🇨🇦🌷
Been looking up some baked bean recipes I’ve not seen them use Northern beans I’ve seen others using navy beans! Thank you for doing this. I’m getting ready to start learning how to canned. This is one item I need to start learning how to do. 6:266:30
❤ thank you Becky for all you share with us and teach. Also, I was so happy to hear you include Ruth Ann in your video. I love how real she is and such a good teacher❤
I would NEVER can dry beans without soaking, as recommended by ALL USDA experts. The marinades look amazing. Can I leave the siracha out, or maybe substitute something else? Thank you for the inspiration! I know I say it every time, but I love Becky!!!
@@cynthiafisher9907People can do it any way they like to. But it is not ok to can beans without soaking, and if you do, you are taking a risk. Which is definitely your choice. And I do can dry beans in the approved way. After soaking. Otherwise they do not reach the temperature to kill the botulism. They are so convenient, and I am going to try the baked beans she does also. After soaking the beans. Love all the marinade recipes! Thanks, Becky!!
Oh and that thin sliced beef from Costco works awesome for this recipe. We cook the meat and veggies separately but we have a lot more space on the griddle than you do in the skillet
I love your videos and I learn so much. I don’t know if you are aware, but this is a not tested recipe. I have done that too (not with this recipe) but we should be aware if we do it.
Becky, Of all I watch, you are so passionate, and take your time to showing all..And I just love n enjoy when do your taste test,( Hope🤞🏼 👶 Acres gets your expressive looks) and you leave in your bloopers..Thanks for everything and always taking us along...😮😂🤣♥️🥀
Hey Becky! I am so looking forward to all the wonderful gardening videos this summer! I have learned so much from you already. You are a great teacher of many things! I am also trying to learn more about canning things and the whole process. It can be scary to a beginner and I feel like there is so much to learn before even getting started. Any chance we can get a "canning 101" type video in the future? 😊 ❤
I have the same canner! Love it. I also have one specifically for water bath canning. We live in a RV and our stove doesn’t have the head room for a stove top canner. Thanks for the inspiration!
You are a delight and a very impressive young woman. Thank you for sharing your hard work with us and making it so easy to find the recipes and items you were using.
I use my vaccum pack to freeze marinated meats, it keeps lingering, prevents freezer burn and it seems to allow the meat to better in infuse the marinade. I love both of my vacumm packs!
Watching these inspires and overwhelms me. I do want to do this but I’m a terrible meal planner and just don’t know how to start. Thank you for sharing your journey. ❤
The sliced beef is awesome! I divide it up into 4 to 6 slices per a snack size baggie and freeze. It is easy to throw in PHO or add a quick protein to a meal. Grab a baggie or two, set on the counter (to thaw in minutes) while preparing the meal knowing the beef will only take a couple of minutes to cook and meal complete! Thank you for the wonderful marinade recipes. I look forward to adding them to my rotation.
Turn your rasp over and hold the citrus in your hand below it and move the rasp. So when you look down you see the underside of the rasp facing you with the citrus below it. I find that doing it that way I am not constantly stopping and looking at the citrus to be sure I've not scraped the pith (white area)
Is this considered rebel canning since the beans aren't cooked first and there is bacon in it? No judgement... honest question. I have found a lot of mixed info on canning with bacon or ham. It's confusing for a beginner canner.
Just a tip i learned recently is you can push the seed out of the avocado without a knife.. so nice to learn. I now use it all the time. I love watching your videos and learning new things. You have challenged me to cook more from scratch and future self love it too.❤ thanks for all the time you put into this.
Becky, I was bored today so I thought I would go back and watch some of your old videos. So I did. Imagine my surprise when I realized that I had already watched every video you had posted (except the garden tours. I live in an apartment on the fifth floor so I don’t have a garden). I think I’m hooked!!!
My husband and I buy the package of shaved steak at Kroger. Sear it quickly in the skillet. Top with provolone or the cheese of your choice. Once cheese is melted toss it on a bun! Add a bit of Sweet Baby Ray’s or sauce of your choice, and you have a very quick meal. I like to toast the buns right in the same skillet right before I spread the meat back out and add the cheese. Yum!
I admire all your organization, putting up food and meal preparation. I did three weeks of freezer meals right before I had my first daughter. It was a nice feeling to be able to have a homemade meal without the work, but for some reason, it was the only time I did it. Great job. I love your videos.
Hey Becky, if you have an H-Mart in Portland, they usually carry cuts of meat like this all the time! It's super popular for hot pot and Korean BBQ. We have several H-Marts here in Houston and it's such a great store for finding all your favorite Korean ingredients and snacks.
I think I might get hubby to watch this, he loves to concoct spicy dishes. I can see a big freezer prep day coming up. Thanks for the inspiration Becky. I wonder if you would put the beef in a multi cooker on curry for tender beef or if it is better grilled?
The good thing is that since you store your preserved beans with the lid but not the screw top cap, if there is any bacteria that produces botulism, it will produce gas which will pop your lid off. I’m a Microbiologist and was taught to always look at the lid of any canned food item. This also goes for those you purchase at the supermarket.
Hey Becky, a tip for the big gallon jugs of vinegar- buy one of the small (16 oz) bottles of each vinegar to use in the kitchen and just refill them. They are so much easier (for me) to measure from.
Before squeezing citrus, use a vegetable peeler and peel strips of the skin off of the citrus. Dehydrate strips and then put in a blender to make lemon powder, lime powder, orange powder, etc.
I've watched a lot of meal prep videos, and I like Acre Homestead the best. I decided to make some freezer meals because it looked so easy!! Well, I struggled to maintain my sanity, lol. Then I got the hang of it. Theres definitely a technique! My hats off to you, you're a professional meal prep artist!🥰
FYI. WHEN CHOOSING JALAPEÑOS. the lighter color of green and the rounder the tips the milder the heat. The darker the green to having blackish areas and pointy tips the hotter the pepper. Just a little information for those who don’t know how to chose a jalapeño to meet their spice requirements. Love watching your do all this work. I no longer have the ability to do this so it’s nice to watch someone else doing it.
Thank you. I learn something from comments too.
@@beadwright I live in southern New Mexico and know a lot of “ Mexican “ cooking tips.
Thank you,the hotter the better I get disappointed when they don't have a good bite.never to old to learn something new.
Hey 👋 Becky @Acre Homestead 🏡, NaNa jus ❤'s to learn new things to make for my family n I'm in awe of you're batch meals n gardening abilities😮❗... You danced💃💥💃 around the kitchen knockin em out today ❤💯❗ 👀💭 I often feel like I'm there learning with you friend 😊😅, I started a herb garden cause of you this year 😉💭❗... I've also got some calls in for wood chips to put on my plant liners to control heat a lil n moisture since I 🚫 have a watering system other than I am go in to use water from kids pool after they play n its 🚫 got chemicals, Jus small pool to play n get wet n cool off a bit 😅😂❗... Thanks for including recipes on here cause I'm still learning at 50 from my. Sweet ladies on here , Bunches of 💞💖💞 to y'all n Stay Blessed Always friend 😍😘❗...
Thanks for this! Hubby likes hotter and I like milder. Now I know how to sort our jalapeno poppers!
Hey Becky! I wanted to let you know that there's actually a scientific reason for pre-soaking your beans before you can them. When you can dry beans like that you do not have a guarantee that the heat has reached the center of the bean for the entire "kill time" because the bean is rehydrating as it's being processed. So, if you pre-soak your beans, then you do not have that worry. It's your kitchen, your rules. But I figured more information is better than less information.
So nicely put. Thank you!
@@msday2vzw Thanks! I hope you have a great day.
Also its less likely to over fill the jars .
Wow! Thanks for sharing this!:)
@@ahambrahmasmi-qk9ui Yeah, they tend to expand quite a lot when you soak them.
My guy and I cook about 3 times a week too. It just works out so well. Tonight we made homemade pizza using your dough recipe...SO good!!! We also love your ginger garlic marinade on chicken thighs. He asked me how many more I had prepped in the freezer and when I said none, he was like "well...that's what we're doing tomorrow!" LOL I have a huge freezer meal prep day planned for tomorrow...my stepson is between jobs so I'm filling his freezer tomorrow. Nobody I love will go hungry...ever.
❤
🎉🎉🎉🎉Can I ask why the rims of the jars are always taken off before storage?🎉🎉🎉
@@KariTSays Because you don't want your lids to stay artificially "sealed." Even when a jar seals well right after it's canned it can still lose the seal and you'd want to know so you won't eat it.
I am so happy to see a young woman utilize old-school kitchen skills and bring them to the 21st century. Keep up the awesome work!
Just left Gordon cooking scallops to watch Becky made freezer meals😂 She makes me a lot happier
Aw thanks you!
@@AcreHomestead you're the best :D
Luckily Becky doesn’t call us idiot sandwiches 😂😂
Excellent choice:))))
So enjoy watching Becky! I always leave anyone and everyone when I get her notifications!!!
Hello Becky!
If you’re using the blender with the fresh herbs, you can absolutely use the stems, too. They have a lot of flavor and the blender takes care of the texture.
It sure does
Agree, but not for rosemary and thyme. 🪵
Something helpful over the years that I have learned is when dealing with recipes that require juice from citrus, zest it before juicing. I normally zest my lemons, limes and oranges and freeze the zest for later use. Convenient and easy to add to baked goods or to savory cooking. ♥️
Brillant!
Is there somewhere I need to look for written form for these recipes as I am not seeing anything I am knew hear just started watching..
Sharing quick tip... I write the oven temp and cook time right on the bag as well, so I don't have to guess when it's time to cook it. Love your video's!!
Great tip!!
Future reference…put marinade in first and then add beef slices one at a time. May have less issues with breakage of meat slices. Also, I’ve heard that you should turn the lemons and limes over after first squeeze and squeeze them again. Amazing how much more juice you get out of them. I love your channel!!! Love hearing baby-A and Josh!
Good idea about separating the meat slices, I’ll remember that 😊
Becky normally does turn the limes etc over for a second squeeze, she might of been in a hurry 😊
I miss seeing little glimpses of baby A’s head, it’s like he doesn’t exist 😞
@@theelectricdi why? We went through the pregnancy with her, were so excited when she told us she was pregnant, then got to see his little head in the pouch and hear him and now nothing, I miss him.
Marinate is the verb. Marinade is the noun.
Hi Becky
Love your recipes
I. From Australia Queensland brisbane North
You are truly an inspiration. I have 3 growing boys all above 6' 2, and your freezer meals save me so much time, especially when I get home late from work.. and also with the food costs sky-rocketing here in Australia I can still deliver a great meal to my growing family. Keep up the good work. ❤
Marinade is the sauce. Marinate is the action. I wish I had a grill to make these delicious recipes! You got so much done! Baked beans are so yummy. Two tbsp. Worcestershire would be a lot for my taste in the Caesar dressing. It's pretty strong.
MarinATE means to soak (it's a verb) and marinADE is the sauce- it's a noun. Hope this helps when you want to teach using both words.
Hi Becky- I just want to say that I absolutely LOVE to watch you cook. Your freezer meals especially help me with my busy family of 5. I learn so much about preserving and everyday life on the homestead as well. I am so happy you are able to keep doing this now that you are a busy Mom yourself. I also hope the more negative comments on here don't get you down, you are wonderful and I love that you are honest and just embrace being yourself!
I love your videos Bekky.I started watching your gardening videos because I used to be a keen gardener (including flower gardens) and now that I have lost my mobility I get to enjoy gardening through you. I watch them all start to finish so thank you for the hours of entertainment watching the things I love
I’d love a series of seeing you prepare dinner wit these freezer meals! They all look amazing
Hi! That slice cut of beef is usually sold at most Asian grocery stores. It’s a very common style of beef cut used for many Asian bbqs. It’s also used in many stir frys. It’s yummyyyy
It looks like it would be good for bulgogi.
Normally the cut is rib eye or wagyu (usually in Japanese markets). I’ve never seen NY beef loin roast sliced like that.
In New Zealand we call that cut of beef schnitzel. Is awesome breaded so it’s got some crunch. You can get fancy and do a cheese topping or a condiment and cheese topping (melting the cheese) is good for stir fry’s also 😊
My hubby, a retired/disabled coalminer, is not at all adventurous with his food, so I generally cook the same things over and over, but I enjoy watching you cook such a big variety of different foods...
If you want you can use my strategy for picky eaters(kids i n my case) : make it for myself, rave about if (if deserved) and they’ll want to taste ;)
Also, I wash & pat dry my Ginger before freezing it whole in a freezer bag. Makes grating it so much easier. You end up with this wonderful Ginger smelling ‘snow’
To maximize control of your zesting, rub the microplane over the fruit. You can see the surface 100% of the time, thus eliminating the chance of grating the bitter rind. It's faster too! 😋
I absolutely love how well you can record basically a whole day but spilt it into multiple videos! And i watched this one after a very filling dinner and im starving for these recipes now! 😅
I love the consistently long videos, more time with you, Becky!
Hi Becky, I use spoon to peel ginger it is much easier and I don't waste any of it.
I start doing freezer meals now since I start watching you, I love it thank you.
Yes that’s how I peel ginger also, no waste, I sooo love ginger, I’ve got some in the garden that I think is ready to come out and also turmeric, I’ve got a dehydrate function on my air fryer so will do that with my turmeric and some of my ginger if there is enough and then blitz it into powder 😊I hope it works 😂
Thanks for the tip!! I’m now going to RUclips how to do it! 😂😂😂
I always sort the dried beans on a plate to get the little dirt clods and pebbles and strange looking beans gone. After that I rinse and drain them.
The one time I didn't sort a package of beans before cooking them I bit into a small pebble. Definitely need to check for things.
You can zest the citrus before you juice them and freeze dry it to avoid the waste of the zest.
Or even freeze it!
@@cherylkoenig5509 Yes but then you have a very limited time to use it. Dehydration would be better than freezing
Hi Becky! I’ve never made ahead freezer meals for grilling until I saw two of your videos. I made 5 different marinades and will be making the fajitas tonight. You have so much energy and make it looks so quick and easy. I don’t have your energy but I got all 5 done and they are in my freezer now. I’m so excited to try them on my grill over the next few weeks. Have a wonderful summer!
Don’t forget a lot Iof the videos are edited. Not saying she doesn’t do a lot in a day, but once you do this so many times and kinda get in the groove of it, it’s so easy. Give it a try. You’ll find your groove too.
I am loving having these marinated chicken meals in my freezer! We tried the chicken fajitas, lemon (smash chicken) and the honey mustard chicken thighs. So far we’ve liked all of them with two thumbs up on the smash chicken. Soooo good!
I found ruth ann a couple months ago.. I've watched every single video she has done. I do not can or really do much fancy cooking. But I adore listening to her explain things.. stumbled on to your channel and now watching your videos.. I like getting ideas.
I am very new to pressure canning so to find out I can pressure can baked beans was awesome! I get a lot of last minute “hey let’s get together and cook out this weekend” invites and having already prepared baked beans on the shelf is a game changer!! Thanks Becky. Love your videos and watching your tests, trials, and triumphs!
Becky, you are such an inspiration! My whole outlook on cooking (not to mention my kitchen!) is so much different since starting to watch your channel. I'm so grateful to you for sharing!
I hope you have your sugar covered
I discovered this cut of beef at Costco also Becky. We made it into jerky in our dehydrator and it is fantastic! I had to go back and buy several more packages. The marinade you did with it sounds yummy. I may have to try that too.
What is the cut of beef? I thought I was buying it this weekend at Costco but definitely didn’t get the right cut.
Milanesa is the thin cut. I use it for stir fry & beef jerky
The meat is the beef short rib! I wanted the 2x2x2 to cook in the crockpot. No such luck! The beef reminds me of a trip to a Korean restaurant where we grilled the meat ourselves. I will try your recipe! 😊
Thank you Becky! I love homemade things too and it's so cool to take an hour or two, make up these main meals and have them ready to go. I'm an empty nester so I would have cut those recipes in half and would have made 24 meals! It really is great to do this kind of thing. I also meal prep with leftovers, making dinners I can just pop in the oven.
Hi Becky! I’m Korean and I use that sliced beef cut from Costco for Bulgogi. Bulgogi is sweet and salty sautéed beef with vegetables. You should try Bulgogi one day. It is really good 😊
I love Bulgogi. I make a beef dish called beef olives 🇿🇦 with tenderised steak but I think that beef cut you got will work well with beef olives as their is a but of fat on the meat.
Beef olives is meat with filling rolled up, bind with twine and browned on the stove and finished in oven. Served with a gravy. 🥰
Recipe please
Recipe please. There lots of recipes online but a tried and true delicious recipe saves my husband from eating all of my failures. He’s a good man.
@@angelaguerin5175 Paik is well known korean chef and I like his recipe a lot. I hope you give it a try!
Can you please do a video showing us how you cook your freezer meals, premade casseroles, crockpot meals. Like thawing, prep and cook
Hi Becky, I really enjoy your videos. I'm from Wales in UK.
I thought I might give you a tip on peeling ginger I was taught by an Indian friend.
If you use a spoon to peel ginger there is less waste and its much easier. X
You can put the squeezed lemons in the dishwasher with your usual tab/powder, its cleans and leaves a nice lemony smell ☺
That cut of beef is used in South East and East Asian cooking all the time. Examples would be Korean bulgogi , Japanese sukiyaki, Malaysian/Japanese/Chinese steamboat/hotpot. We prefer it when we have a steamboat. We can really enjoy the flavour of the meat with some dips/condiments. Also easy to use for stir fry and sandwiches
Growing up in a Mexican household this style cut of beef was a staple, very thin slices like this it cooks very quick and has great flavor
Hi Becky. I used to buy this style meat in California at a Japanese market. It was used for sukiyaki. That was a very popular dish in the 70’s and 80’s. It had to be ordered ahead of time and I believe I was told at that time it was cut while frozen. I’m going to look for it at my Costco in MO. Love your channel.
You are so right about mint growing like a weed. It took over my parents backyard when I was growing up. It smelled so good. I got some mint in a 4 inch pot for Mother’s Day. I planted it in my 45 gallon grow pouch because I didn’t want it to takeover my backyard. It has already spread and has covered over half of my grow pouch. ❤
What is a grow pouch?
@@cherylkoenig5509 It’s a breathable fabric container that you can grow in. The brand I have is called Root Pouch.
I would not put mint in a grow bag. I discovered hairlike roots growing out of the bottom and it made a ripping sound when I moved mine. Fortunately I didn't have mint in it.
I really hope you try one of those jars of beans and let us know how they turn out as soon as they are ready. I would love to make some! I love your channel and what you do you are such an inspiration!
I'm interested t know if the beans softened up because I don't have success using tomato products while trying to soften beans.
I lost you for a minute, I was saying how sorry I feel about your freezer. You handled it beautifully and I enjoy your videos. You are wise beyond your years and I thank you for sharing your life with us,
Hi Becky, I enjoy watching your videos, thank you for sharing them.
Also, I would love to see your process when actually cooking and serving these meals.
I’ve just bought the bag holders from Amazon, thanks Becky, I’m planning on doing some food prep with your different dressings 😊
Oh in regard to your micro plane, again like your danish whisk, the handles are glued in, so when they go in the dishwasher the heat is dissolving the glue, plus it will eventually split your wooden items, I wash my micro plane and danish whisk and any other wooden items by hand.
I guess you can get liquid nails or superglue and stick them back in 😊
I’m excited to make your recipes! I loved the total mess of your kitchen 😂
here in Australia that cut is called minute steak or sizzle steak, great for marinating as for us its usually not from a real tender cut so the marinade helps breakdown and tenderise the meat
Your videos seem to be coming out in reverse chronological order this week. It's quite interesting going back in time seeing one day how you grill your marinaded beef, and a couple days later seeing it being put in the bag to marinate.
You’re a ray of sunshine Becky.
Btw! Here in the Philippines we use spoon to scrape of ginger skin. It’s a waste to use knife as you’re cutting of some good ginger in there. Try it😊
I feel the same way about silicone bags and raw meat. I started using food-safe compostable storage bags with zippers in gallon and quart. They are also freezer and fridge safe. Many brands are out there too.
Hey Becky...I just watched another channel similar to yours and when she made her homemade vanilla she used the spent vanilla beans to make other things. She dried them overnight and then added them to cane sugar, made a simple syrup out of others and said she had made vanilla salt and ground them into a powder before also. Not sure what else but thought this was interesting for bakers and those who also make their own vanilla so as to not loose out on those expensive vanilla bean pods. Wish my grandma and mom would have known or made their own canned baked beans and written down their recipe for others in our family to have. Don't like them myself but my family absolutely loved theirs, especially my mom's version. The beef cut is called milanesa. I love this cut so much and always look for it on sale for my freezer.
It’s always tricky trying to balance the garden season with cooking garden food fresh, preserving it, etc. ready made meals are a good idea!
A wonderful start to a Holiday weekend, an awesome video from Becky! I love when you do these freezer meal preparation videos. I’ve always loved to do batch cooking, especially when my 2 children were young and in school. It just made being a mom of 2 with an outside full time job easier on me. I’m all for making your life easier or run much smoother. I take my hat off to you. You embrace this mindset and execute it. I know everything in life is not perfect all of the time but you definitely have your ducks in a roll. It makes me so proud to see, especially since you bring us all in to see it being done. I wish there was such a thing as “smellovision”. Everything you make looks so yummy. Your facial expressions are golden. ❤️ They draw me in.😊 Great video. Hope you both enjoy those meals. Tfs. Have a great Memorial Day weekend.🤗
I love that she is fearless in the Kitchen! She is not afraid to try new things.
Hey hun these look amazing. One little tip though. Sesame Oil is mostly used as a dressing at the end of cooking as its burn point is incredibly low and can leave a really nasty acrid bitter taste to a meal if cooked at high heat or for long amounts of time. Better to use a peanut oil or nut oil in a marinade and sprinkle sesame oil after the cooking process is done.
It does look good though :) Great job :D
Yes, and taste awful when that happens.
Pro tip: anytime you're using fresh citrus, use the zest too. Even in marinades. Don't let all that flavor go to the bin or compost. You can also through whatever fruit you're using in the bag as it marinates. But only if you're doing the marinade that day, I wouldn't freeze the fruit.
I have been talking about canning backed beans, now I will have a recipe! I always feel inspired when watching. Love you channel! Keep up the good work. 💗
I just live watching your video's. I've learned so much from you and you have such a genuinely sweet and caring personality. Thank you so much and I love the slippers! Lol
You’ve just inspired me to go and make a batch of baked beans for the pressure canner. Thanks for showing just how easy but useful planning ahead can be!
I’m very excited to have six of these in my freezer and it really wasn’t a big task. These are my type of freezer meals!
Becky Hi-love ur channel and family. Presto digital canner my favorite also. After I canned venison all day, I sat down to relax and reviewed booklet again…4 quarts-only 4 quarts at a time per instructions. I spent all day processing 5 at a time-5 fits really well. Ooh, thought I would share.
The citrus after squeezed can make a fantastic flavored water. Lime, lemon, or orange is a great palette for your family.
I just finished making a bunch of frozen crock pot meals and one of the. Was Mongolian Moose. We hardly ever have beef so just used some of our moose meat. It was so good. I loved the flavor of the ingredients in the recipe. Great video Becky.🇨🇦🌷
Been looking up some baked bean recipes I’ve not seen them use Northern beans I’ve seen others using navy beans! Thank you for doing this. I’m getting ready to start learning how to canned. This is one item I need to start learning how to do. 6:26 6:30
❤ thank you Becky for all you share with us and teach. Also, I was so happy to hear you include Ruth Ann in your video. I love how real she is and such a good teacher❤
Tell Josh THANKS SO MUCH for setting up scratch pantry printing! I appreciate all of your videos. ❤
I would NEVER can dry beans without soaking, as recommended by ALL USDA experts. The marinades look amazing. Can I leave the siracha out, or maybe substitute something else? Thank you for the inspiration! I know I say it every time, but I love Becky!!!
@@cynthiafisher9907People can do it any way they like to. But it is not ok to can beans without soaking, and if you do, you are taking a risk. Which is definitely your choice. And I do can dry beans in the approved way. After soaking. Otherwise they do not reach the temperature to kill the botulism. They are so convenient, and I am going to try the baked beans she does also. After soaking the beans. Love all the marinade recipes! Thanks, Becky!!
Oh and that thin sliced beef from Costco works awesome for this recipe. We cook the meat and veggies separately but we have a lot more space on the griddle than you do in the skillet
Hey Becky!! Love your videos ♥️ I learned that you can use a spoon to peel ginger! Also, I freeze mine a little and it makes it easier to grate 😊
I love your videos and I learn so much. I don’t know if you are aware, but this is a not tested recipe. I have done that too (not with this recipe) but we should be aware if we do it.
Becky, Of all I watch, you are so passionate, and take your time to showing all..And I just love n enjoy when
do your taste test,( Hope🤞🏼 👶 Acres gets your expressive looks) and you leave in your bloopers..Thanks for everything and always taking us along...😮😂🤣♥️🥀
Becky, I have been cooking for 57 years. You are my inspiration.
Hey Becky! I am so looking forward to all the wonderful gardening videos this summer! I have learned so much from you already. You are a great teacher of many things! I am also trying to learn more about canning things and the whole process. It can be scary to a beginner and I feel like there is so much to learn before even getting started. Any chance we can get a "canning 101" type video in the future? 😊 ❤
Here in the uk we have baked beans on toasted bread, we love it 😊
Yes! We call them minute steaks here on the East coast and it's one of my family's favorite quick dinners! You can use it so many different ways!
I remember calling the cut “Chip Steak”……
I have the same canner! Love it. I also have one specifically for water bath canning.
We live in a RV and our stove doesn’t have the head room for a stove top canner.
Thanks for the inspiration!
I’m so inspired! I’ve made your freezer meals before and now I can’t wait to make these! Looks yummy!!❤
You are a delight and a very impressive young woman. Thank you for sharing your hard work with us and making it so easy to find the recipes and items you were using.
I use my vaccum pack to freeze marinated meats, it keeps lingering, prevents freezer burn and it seems to allow the meat to better in infuse the marinade. I love both of my vacumm packs!
Watching these inspires and overwhelms me. I do want to do this but I’m a terrible meal planner and just don’t know how to start. Thank you for sharing your journey. ❤
The sliced beef is awesome! I divide it up into 4 to 6 slices per a snack size baggie and freeze. It is easy to throw in PHO or add a quick protein to a meal. Grab a baggie or two, set on the counter (to thaw in minutes) while preparing the meal knowing the beef will only take a couple of minutes to cook and meal complete! Thank you for the wonderful marinade recipes. I look forward to adding them to my rotation.
Turn your rasp over and hold the citrus in your hand below it and move the rasp. So when you look down you see the underside of the rasp facing you with the citrus below it. I find that doing it that way I am not constantly stopping and looking at the citrus to be sure I've not scraped the pith (white area)
As always Becky you inspire and delight us, and baby Acre talking in the background makes me smile. Thank you❣️
Is this considered rebel canning since the beans aren't cooked first and there is bacon in it? No judgement... honest question. I have found a lot of mixed info on canning with bacon or ham. It's confusing for a beginner canner.
Yes this is not an approved method of canning. I’m surprised she didn’t mention that, most people do because a lot of new canners
Love watching your videos Becky. Especially when you improvise. A dump here a squeeze there! Love you❣️❣️❣️
Love these recipes! BTW…. I freeze dry the chipotle in adobo and then blend into a powder for a great seasoning!
The Mongolian beef is sliced that way for quick-cooking Mongolian bbq or teppenyaki--basically a flat metal grill
That was an enjoyable time in the kitchen! Look forward to you making these things you prepared in the coming weeks!
Just a tip i learned recently is you can push the seed out of the avocado without a knife.. so nice to learn. I now use it all the time. I love watching your videos and learning new things. You have challenged me to cook more from scratch and future self love it too.❤ thanks for all the time you put into this.
There’s a dry powder buttermilk you can get to keep on hand . If you don’t buy it very often .
Becky, I was bored today so I thought I would go back and watch some of your old videos. So I did. Imagine my surprise when I realized that I had already watched every video you had posted (except the garden tours. I live in an apartment on the fifth floor so I don’t have a garden). I think I’m hooked!!!
My husband and I buy the package of shaved steak at Kroger. Sear it quickly in the skillet. Top with provolone or the cheese of your choice. Once cheese is melted toss it on a bun! Add a bit of Sweet Baby Ray’s or sauce of your choice, and you have a very quick meal. I like to toast the buns right in the same skillet right before I spread the meat back out and add the cheese. Yum!
I admire all your organization, putting up food and meal preparation. I did three weeks of freezer meals right before I had my first daughter. It was a nice feeling to be able to have a homemade meal without the work, but for some reason, it was the only time I did it. Great job. I love your videos.
Hi Becky, hi friends! Happy Saturday
Hey Becky, if you have an H-Mart in Portland, they usually carry cuts of meat like this all the time! It's super popular for hot pot and Korean BBQ. We have several H-Marts here in Houston and it's such a great store for finding all your favorite Korean ingredients and snacks.
Do you know the name of that cut of beef?
I think I might get hubby to watch this, he loves to concoct spicy dishes. I can see a big freezer prep day coming up. Thanks for the inspiration Becky. I wonder if you would put the beef in a multi cooker on curry for tender beef or if it is better grilled?
The good thing is that since you store your preserved beans with the lid but not the screw top cap, if there is any bacteria that produces botulism, it will produce gas which will pop your lid off. I’m a Microbiologist and was taught to always look at the lid of any canned food item. This also goes for those you purchase at the supermarket.
I just made baked beans. I didn't can them, I just cooked them in the crockpot to have with dinner. Yummy!
Hey Becky, a tip for the big gallon jugs of vinegar- buy one of the small (16 oz) bottles of each vinegar to use in the kitchen and just refill them. They are so much easier (for me) to measure from.
Before squeezing citrus, use a vegetable peeler and peel strips of the skin off of the citrus. Dehydrate strips and then put in a blender to make lemon powder, lime powder, orange powder, etc.
You can also put them in a jar and add vodka to make extracts. Seal the jar, shake it every day or two, and viola, you have extracts.
@@catmom34 Limoncella is made with lemon peel and Vodka, its very popular here in Europe.
I've watched a lot of meal prep videos, and I like Acre Homestead the best. I decided to make some freezer meals because it looked so easy!! Well, I struggled to maintain my sanity, lol. Then I got the hang of it. Theres definitely a technique! My hats off to you, you're a professional meal prep artist!🥰
Hi Becky I was wondering would it also be good to make ginger pucks like your garlic pucks or would that not work for these recipes 😊
Ginger pucks are awesome for adding to marinades. I do it all of the time.