What A Crock!

Welcome to Freezer Food Friday!

I am looking forward to a few new participants courtesy of The Daily Meme.  Make sure you tell your friends and readers about Freezer Food Friday! Blog a freezer recipe and come back and link it at Mr. Linky below ( click on the graphic). Don’t forget to leave me a comment. Thanks for participating.

French Onion Soup - From “Fix, Freeze, Feast,” Storey Publishing

10 pounds onions, peeled and cut in half
1/2 cup olive oil
1/2 cup (1 stick) butter
1 tablespoon salt
2 tablespoons beef bouillon granules
2 tablespoons Worcestershire sauce
1 tablespoon minced garlic (about 9 cloves)
1 tablespoon black pepper
5 cups shredded Swiss or Gouda cheese (about 1- 1/4 pounds)
20 small slices French bread, toasted
10 one-gallon freezer bags, label 5
5 sandwich bags
4 cups boiling water (on hand for cooking each batch of soup) Place onion halves cut side down and slice into 1/2 -inch stripes.

Completely thaw one set of ingredients in the refrigerator. Preheat the oven broiler. Place four ovenproof bowls on a rimmed baking sheet and divide onion mixture among them. Add 1 cup boiling water to each bowl. Top each soup a slice of French bread. Divide the cheese evenly over the bread slices. Broil just until cheese melts and browns. Take care when serving the soup: the bowls will be very hot. Serves 20.Per serving: 320 calories; 19 g fat (9 g saturated fat; 53 percent calories from fat); 27 g carbohydrates; 39 mg cholesterol; 892 mg sodium; 12 g protein; 4 g fiber. 

I am posting this a little early, as tomorrow we are taking a family field trip to The Franklin Institute to see  Star Wars: Where Science Meets Imagination,  part of our son Peter’s birthday celebration.

Go ahead and link your recipe and I will approve comments when I return. Have a good day!

Welcome to Freezer Food Friday!

Blog a freezer recipe and come back and link it at Mr. Linky below ( click on the graphic) ! Thanks for participating.

Peanut Chicken Satay

From: ”  Fix, Freeze, Feast “   
Makes 3 Entrees, 4-6 Servings Each

6 pounds boneless skinless chicken thighs
3/4 cup natural chunky peanut butter
1/2 cup orange juice concentrate, thawed
1/3 cup soy sauce
1 Tbs minced ginger (I buy it by the pre-minced jar)
2 tsp orange zest
1/2 tsp hot pepper sauce (I used Tabasco)
5 scallions, chopped (about 3/4 cup)
3 one-gallon freezer bags, labeled. Don’t forget the date!

On hand for cooking day: wooden or metal skewers

1. Combine peanut butter, juice concentrate, soy sauce, ginger, orange zest, and hot pepper sauce in a medium bowl. Set aside. Chop scallions.

2. Rinse chicken and cut into 1/2 inch strips.

3. Divide all ingredients evenly into the three bags. Seal and squish it around to coat the chicken with the sauce. Remove any excess air from the bag and freeze flat on a cookie sheet.

Cooking day:

Thaw completely. If using wooden skewers, soak them in water for at least an hour. Thread chicken pieces onto the skewers. Grill until chicken pulls apart easily and is no longer pink in the center of the thickest portion. Discard remaining marinade.

Welcome to Freezer Food Friday!

This is a chance to help each other out by sharing recipes that can be at least partially prepared ahead and frozen for later use. If you want we can share other make-ahead recipes too. Let me know what you think and what you want. It is even possible to rename this meme to include other make-ahead ideas ( that may not need to be frozen ).

Please share your recipes on your blog and link them on Mr. Linky below, also leave me some comment love!  

Here is my offering for today.

Chicken Broccoli - makes 6 servings
 
1 lb cooked, chopped broccoli
1/2 c light mayonnaise
4 c cooked, diced chicken
1 4oz can mushroom stems/pieces
1 can cream of chicken soup
1/4t curry powder
3/4c grated Parmesan cheese

Put broccoli in greased baking dish. Mix chicken, soup, mayo, mushrooms, curry, and 1/2 c cheese in a bowl. Spoon mixture over broccoli. Top with remaining Parmesan. Cover with foil, wrapping well and freeze. Thaw dish in refrigerator and bake covered in 350 oven for 40 minutes, stir and bake uncovered 15-20 minutes more.

 Welcome to Freezer Food Friday!

In order to help each other prepare meals for our families, please post a meal that can be at least partially prepared ahead, and link it below via Mr. Linky. Don’t forget to leave me a comment!  Thanks for participating!

Sam’s Firestation Chicken

6 chicken breasts
1 28oz bottle of smoky barbecue sauce
1 16oz can pineapple chunks, undrained
2 cups coarsely chopped onion
2 cups coarsely chopped bell pepper
1 seeded and chopped jalapeno chile pepper Step one:

Welcome to Freezer Food Friday!

I think I have Mr. Linky figured out this week. Please blog a recipe for the freezer and share your link by clicking on Mr. Linky and please be so kind as to leave a comment. I will stop by for a visit.

 Thank you to all who are participating!

Here is my offering:

Freeze-and-Bake Rolls

 2 packages (1/4 ounce each) active dry yeast
1-1/2 cups warm water (110° to 115°)
2 teaspoons plus 1/2 cup sugar, divided
1-1/2 cups warm milk (110° to 115°)
1/4 cup vegetable oil
4 teaspoons salt
7-1/2 to 8-1/2 cups all-purpose flour
Butter, melted

Welcome to Freezer Food Friday! Blog a freezer recipe and come back and link it at Mr. Linky below ( click on the graphic) ! Thanks for participating.

Spicy Black Bean-Corn Casserole

Makes 8 servings

2 small cans diced green chiles

1 cup salsa

1/2 cup chopped scallions

1/2 cup chopped cilantro

2 cans black beans, rinsed and drained

2 cans corn with red and green bell peppers, drained

2 10-ounce cans enchilada sauce

2 cups shredded Mexican cheese blend or cheddar cheese

1 16-ounce box cornbread mix

2 eggs

Sour cream for garnish

Chopped fresh cilantro for garnish

1. To prepare for freezer:  In a gallon zip-lock bag, combine 1 can green chiles, salsa, scallions, cilantro, beans, corn, and enchilada sauce.

2. Squeeze out excess air and seal. Place sealed bag into another bag for safety.

3. Place cheese in a separate bag and add to larger bag. Label, date, and store in freezer until ready to serve.

4. When ready to serve: thaw prepared ingredients overnight in refrigerator. Pour the entire contents of the large bag into a slow cooker and cook on low for 4 hours.

5. Combine remaining can of chiles, eggs, and cornbread mix and mix well. Drop by spoonfuls into top of hot slow cooker, cover, and cook for 1 hour or until cornbread is done.

6. Sprinkle cheese over the top, cover, and cook until cheese is melted. Garnish with sour cream and fresh sliced cilantro.

- Adapted from Cooking Light Slow Cooker (Oxmoor House, 2006)

Per serving: 540 calories, 20 grams protein, 69 grams carbohydrates, 3 grams sugar, 21 grams fat, 86 milligrams cholesterol, 1,711 milligrams sodium, 800 grams dietary fiber

Soy Ginger Chicken

Makes 4 servings

4 bone-in chicken drumsticks, skin removed

4 bone-in chicken thighs, skin removed

1/3 cup soy sauce

2 tablespoons dark brown sugar

2 medium carrots, thinly sliced crosswise

5 garlic cloves, thinly sliced

2/3 cup fresh chopped cilantro plus extra for garnish

2-inch piece fresh ginger, peeled and cut into thin strips

5 scallions, thinly sliced on the bias, plus extra for garnish

1 tablespoon balsamic vinegar

1 teaspoon ground coriander

1/2 teaspoon ground pepper

1 tablespoon cornstarch

1. To prepare for freezer: In gallon zip-lock bag, combine chicken, soy sauce, brown sugar, carrots, garlic, cilantro, ginger, scallions, vinegar, coriander, and pepper.

2. Squeeze out excess air and seal. Place sealed bag into another bag for safety. Label, date, and store in freezer until ready to serve.

3. When ready to serve: Thaw prepared ingredients overnight in refrigerator. Pour the entire contents of the large bag into a slow cooker and cook on low for 5 to 6 hours.

4. Just before serving, set slow cooker to high. In a large measuring cup combine cornstarch with 1 tablespoon water. Add 1 cup of cooking liquid and stir to combine. Pour mixture back into slow cooker, cover, and cook 2 minutes longer, or until sauce is thickened.

5. Garnish with cilantro and scallions and serve with white rice.

- Adapted from Martha Stewart Everyday Food.

Because Mr. Linky was down… I added a couple of blofs I kknew had posted for this mem!

Welcome to Freezer Food Friday! Blog a freezer recipe and come back and link it at Mr. Linky below ( click on the graphic) ! Thanks for participating.

Freezer French Toast

 4 eggs
1 cup milk
2 tablespoons sugar
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
10 slices day-old French bread (3/4 inch thick)
1 to 2 tablespoons butter, melted

In a large bowl, beat eggs, milk, sugar, vanilla and nutmeg. Place bread in a well-greased 13-in. x 9-in. x 2-in. baking dish. Pour egg mixture over bread. Let soak for several minutes, turning once to coat. Freeze until firm. Package in airtight containers.
    To bake, place bread on a well-greased baking sheet. Dot with butter. Bake at 450° for 7 minutes; turn and bake 10-12 minutes longer or until golden brown. Yield: 4-5 servings.

Rachel at A Juggling Mom’s Food Blog has agreed to let me begin hosting Freezer Food Friday here. Thank you so much Rachel.

To join in please post a recipe that can be made ahead and frozen, on your blog and then link your post here. Don’t forget to leave me a comment.

Feel free to grab the freezer icon and use that in your post.

Here is my opening offer.

Icebox Sugar Cookies

Total: 25 mins, plus refrigeration time
Active: 10 mins
Makes: 48 cookies

Game plan: Make extra batches, wrap them in plastic, and freeze for later use. To finish, take them out of the freezer and slice and bake as directed. The dough can be frozen up to a month. This basic recipe tastes great when the log is rolled in spiced sugar (1 cup granulated sugar and 1/4 teaspoon ground nutmeg, cinnamon, or cardamom) prior to slicing.

2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon kosher salt
8 tablespoons unsalted butter (1 stick), at room temperature
1 cup granulated sugar
1/4 cup whole milk
1/2 teaspoon vanilla extract
1 large egg, at room temperature

Whisk together flour, baking powder, and salt in a medium mixing bowl to aerate and break up any lumps. Set aside.

Combine butter and sugar in the bowl of a stand mixer fitted with a paddle attachment and mix on medium speed until light and fluffy, about 3 to 5 minutes. Add milk and vanilla, and blend well. Scrape down the bowl, add egg, and mix well. Put mixer on low, add flour mixture, and mix until just incorporated.

Turn dough onto a piece of plastic wrap, shape it into a log (approximately 12 inches long and 1 1/2 inches in diameter), and wrap tight. Place in the refrigerator until firm, at least 1 hour but preferably 8 hours.

When ready to bake the cookies, heat the oven to 350°F and arrange the rack in the middle. Remove dough from the refrigerator and slice into 1/4-inch-thick rounds.

Place on an ungreased baking sheet and bake until golden brown on the bottom, about 12 minutes

AMAZING APPLE BUTTER

• 5 pounds Granny Smith apples (about 10 large apples)

• 2 cups granulated sugar

• 1 ½ teaspoons ground cinnamon

Peel, core and coarsely dice the apples, placing them in the crock of a 6-quart slow cooker. Add sugar and cinnamon. Cover and cook on low for 10 hours.

Uncover and continue to cook on low heat for another 2 hours or until desired consistency is achieved. Most large chunks of the apple should dissolve and the overall effect will be like soft, slightly grainy butter. (Cook’s note: If you have an automatic slow cooker, you’ll need to reset the timer for 2 more hours on low. The ”warm” setting is not sufficient to finish the apple butter.)

Allow the apple butter to cool before placing in airtight containers. Refrigerate or freeze until ready to use. It keeps covered and sealed in the refrigerator for up to a week, in the freezer for up to 3 months. Thaw frozen apple butter in the refrigerator before using. Makes 6 cups.

Per tablespoon: 26 calories (1 percent from fat), trace fat (0 saturated), 0 cholesterol, 0 g protein, 7 g carbohydrates, trace dietary fiber, 0 sodium.

Cooking for a busy family ( Part 1 )

Cooking for a busy family ( Part 2 )

Some sample recipes and ideas from the book Once-a-Month Cooking