Rich Chicken Stew

Welcome to Freezer Food Friday!

It may be nearly Spring, but it still feels like winter here. Soup is a favorite food of mine. Here is a recipe that can be prepared ahead.

Rich Chicken Stew

This is delightful over egg noodles.

8 servings, generous 3/4 cup each | hours

Ingredients
•1 pound mushrooms, stems trimmed, caps wiped clean
•1/2 cup finely chopped shallots, (2 large)
•2 teaspoons extra-virgin olive oil
•1/2 cup water, divided
•4 cups reduced-sodium chicken broth
•1 cup thinly sliced carrots, (1 large)
•1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried
•2 bay leaves
•2 pounds boneless, skinless chicken thighs, trimmed and cut in 2-inch chunks
•2 1/4-inch-thick lemon slices, (including peel), seeded
•1/2 teaspoon freshly grated lemon zest
•2 tablespoons cornstarch
•1/4 cup whipping cream
•2 tablespoons lemon juice
•1/2 teaspoon salt
•Freshly ground pepper, to taste
•1 1/2 cups frozen green peas, rinsed under cold water to thaw
•1/2 cup chopped fresh parsley

1. Combine mushrooms, shallots, oil and 1/4 cup water in a 5- to 6-quart Dutch oven. Cover and cook over high heat, stirring often, until mushrooms are juicy, 3 to 4 minutes. Uncover and cook, stirring often, until the mushrooms are lightly browned, 8 to 10 minutes. Add broth, carrots, thyme and bay leaves; bring to a boil.

2. Place chicken in a 5- to 6-quart slow cooker and lay lemon slices on top. Turn heat to high. Carefully pour in the vegetable mixture. Cover and cook until the chicken is very tender, 3 1/2 to 4 hours.

3. With a slotted spoon, transfer the chicken and vegetables to a bowl; discard bay leaves and lemon slices. Skim fat and pour the juices into a large saucepan; add lemon zest. Bring to a boil over high heat. Boil until reduced to 2 cups, 15 to 20 minutes.

4. Mix cornstarch with remaining 1/4 cup water in a small bowl. Add to the pan and cook, stirring, until slightly thickened. Add cream and lemon juice; stir until boiling. Return the chicken and vegetables to the sauce and heat through. Season with salt and pepper. Just before serving, stir in peas and parsley. Simmered Stew variation: Total: 1 1/2 hours In Step 1, use only 1 1/2 cups broth. In Step 2, add chicken, lemon slices and lemon zest to the Dutch oven. Cover and simmer gently over low heat until the chicken is very tender, about 45 minutes. Discard lemon slices and bay leaves. Omit Step 3. Continue with Step 4, cooking everything in the Dutch oven over medium-high heat.

Tips & Notes

•Make Ahead Tip: Prepare through Step 4 up to adding the peas and parsley. Cover and refrigerate for up to 2 days or freeze for up to 3 months. Thaw in the refrigerator, if necessary, and reheat on the stovetop, in a microwave or in the oven; just before serving, stir in peas and parsley.

Mushroom, Broccoli, & Egg Cupcakes ( #breakfast, #oamc, #recipe )

Welcome to Freezer Food Friday!

I hope you are finding this meme helpful. If you do please share about it, using one of the share buttons at the bottom of this post.

Please share your recipe by linking it below on Mr Linky. Thank you!

Today I have a breakfast recipe to share.

Mushroom, Broccoli, and Egg Cupcakes

3 tablespoons butter
6 ounces Swiss cheese, grated
1-pound mushrooms, thinly sliced
Salt and freshly ground pepper
2 cups broccoli florets
2 tablespoons olive oil
11 Eggs
1 tbsp. Dried Tarragon

Preheat the oven to 350° F.

Grease the cupcake tins with a little olive oil.

Place a large skillet over medium-high heat. Melt butter. Add the mushrooms and sauté
until they become browned and crusty on the edges, 10 to 15 minutes.

Transfer the cooked mushrooms to a food processor and blend until minced. (Can be
chopped by hand)

Steam broccoli for 5 to 7 minutes. Remove from heat and place in large mixing bowl.

Add olive oil and mash broccoli lightly with a fork until chunky. Add the minced
mushrooms and grated cheese.

Season with salt and pepper.

Mix well.

Fill each cupcake tin half full with the mushroom-broccoli mixture.

In a bowl, beat the eggs with a splash of water until light and fluffy. Season with Tarragon.

Pour batter into the cupcake tins until about three quarters full.

Bake the cupcakes for approximately 10 minutes. Serve immediately.

Can be stored in refrigerator or can be frozen.

Yield: 10 Cupcakes

Hamburger Steak With Sweet Onion-Mushroom Gravy

 Welcome to Freezer Food Friday!

Please share a recipe you can prepare ahead and freeze for later use.  Add a link to your blog, using Mr Linky below, or leave a recipe inthe comments if you do not have a blog. Thanks for visiting, let me know if you find something you like!

Hamburger Steak With Sweet Onion-Mushroom Gravy

Preparation Time: 15 minutes minutes
Cooking Time: 20 minutes minutes
Yield: Makes 4 servings

2 honey-wheat bread slices
1 pound ground round
1 large egg, lightly beaten
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 (1.2-oz.) envelope brown gravy mix
1 tablespoon vegetable oil
1 (8-oz.) package sliced fresh mushrooms
1 medium-size sweet onion, halved and thinly sliced

1. Process bread slices in a food processor 10 seconds or until finely chopped. Place breadcrumbs in a mixing bowl; add ground round and next 4 ingredients. Gently combine until blended, using your hands. Shape into 4 (4-inch) patties.

2. Whisk together brown gravy mix and 1 1/2 cups water.

3. Cook patties in hot oil in a large skillet over medium-high heat 2 minutes on each side or just until browned. Remove patties from skillet. Add mushrooms and onion to skillet, and sauté 6 minutes or until tender. Stir in prepared gravy, and bring to a light boil. Return patties to skillet, and spoon gravy over each patty. Cover, reduce heat to low, and simmer 8 to 10 minutes.

Note: To make ahead, proceed with Step 1 as directed. Wrap each patty individually in plastic wrap, and place in a large zip-top plastic freezer bag. Freeze up to 3 months. Thaw frozen patties in refrigerator 8 hours; proceed with Steps 2 and 3.

Hearty Beef Soup

Welcome to Freezer Food Friday.

Today I have a simple soup that can be made for dinner and the leftovers frozen OR freeze individual servings for later use.

Share your recipe and link it below.

 

Hearty Beef Soup

1 can Rotel tomatoes
2 cans Ranch beans
3 cans minestrone soup
3 cans water (use minestrone soup can)
1 pound ground beef or ground turkey
1 medium onion

Sauté onion and ground beef in large pot. Add Rotel tomatoes, Ranch beans, minestrone soup and water. Simmer for about 30 minutes or until hot on medium heat.

Makes enough for eight. You can also freeze the soup in individual containers to reheat later.

Carrot-pecan bread

It is Freezer Food Friday!

Please post a recipe that can be prepared ahead and frozen for later use.  Post your recipe on your blog ( or in the comments here if you do not have a blog) and link it below using Mr Linky.

Thank you for participating!

Carrot-pecan bread

Makes: 2 loaves (8-10 slices per loaf) ( eat one, freeze one or freeze both! )

3 eggs
1 cup vegetable oil
2 cups finely grated carrots
1 1/4 cups sugar
1 teaspoon vanilla
3 1/3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
3/4 teaspoon ginger
1/2 cup shredded coconut, optional
1 tablespoon orange zest
1 cup chopped pecans, toasted

Lightly beat eggs. Add oil and sugar and beat for 30 seconds. Add carrots and vanilla. Mix until well blended. Sift dry ingredients and then add to liquid mixture. Blend well. Stir in coconut (if using), orange zest and pecans. Beat at low speed just until blended. Do not overmix.

Divide batter (it will be thick) evenly between two well-greased and floured 9-by-5-inch loaf pans. Bake at 350 degrees for 60 minutes. Cool on wire racks.

Nutrition information

Per serving (based on 10 slices/loaf): 274 calories, 16 grams fat, 4 grams protein, 1 gram saturated fat, 30 grams carbohydrate, 2 grams fiber, 32 milligrams cholesterol, 279 milligrams sodium

Make-ahead-and-freeze buttermilk waffles

Welcome to Freezer Food Friday!

Today I have a recipe for Alton Brown’s Freezer Waffles…. make a big batch and be ready for simple yummy breakfasts!

Post your favorite,  prepare ahead recipe or one to try and link it below using Mr. Linky 

Make-ahead-and-freeze buttermilk waffles

2 cups whole wheat flour
2 cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
2 tsp. kosher salt
6 Tbsp. sugar
6 eggs, beaten
8 Tbsp. butter, melted
4 cups (or 1 quart) buttermilk

Preheat waffle iron. In medium bowl, whisk together dry ingredients. In another medium bowl, whisk together eggs and melted butter until emulsified. Whisk in buttermilk. Combine wet and dry ingredients, but do not overmix. Let batter rest for 5 minutes. Cook waffles according to the manufacturer’s instructions.

To freeze: Let waffles cool completely and then freeze on a cookie sheet. Once frozen, place in a zip-top plastic bag, squeezing the extra air out before sealing the bag to help prevent freezer burn.

– Adapted from `Good Eats 2: The Middle Years’ by Alton Brown

Paula Deen’s Chicken Divan

Welcome to Freezer Food Friday! What kind of tasty freezer recipes are you making for your family?  Please share your favorites or a new recipe to try by linking it below.

 

Paula Deen’s Chicken Divan
Servings: 8
Cook Time: 30-60 min

2 packages frozen chopped broccoli (10-ounces each – optional)
6 chicken breast halves (about 4 pounds), cooked, boned, and shredded
2 cans condensed cream of mushroom soup (10 3/4 ounces each)
1 cup mayonnaise
1 cup sour cream
1 cup sharp cheddar cheese (grated)
1 tablespoon fresh lemon juice
1 teaspoon curry powder
Salt and pepper
1/2 cup dry white wine
1/2 cup Parmesan cheese, freshly grated
1/2 cup soft bread crumbs
2 tablespoons butter

Remove the outer wrappers from the boxes of broccoli. Open one
end of each box. Microwave on full power for two minutes, until
thawed. Drain the broccoli or spinach and put into a large bowl.
Add the shredded chicken.

In a medium bowl, combine the soup, mayonnaise, sour cream,
cheddar cheese, lemon juice, curry powder, salt and pepper to
taste, and wine. Whisk together to make a sauce. Pour the sauce
over the broccoli and chicken. Mix well with a spatula.

Place the mixture into an 11-by-7-inch casserole dish or two
9-inch square disposable aluminum foil pans that have been
sprayed with vegetable oil cooking spray. Pat down evenly and
smooth with a spatula. Combine the Parmesan cheese and break
crumbs and sprinkle over the top. Dot with the butter.

Wrap the uncooked casseroles securely with plastic wrap, then
aluminum foil. Place each pan into a plastic freezer bad and
seal. Freeze. Prepare a label with these instructions: Allow
casserole to thaw 24 hours in the refrigerator. When ready to
bake, remove the plastic wrap and foil. Bake, uncovered, at 350°F
for about 40 minutes, until bubbly.

If serving immediately, bake, uncovered in a 350°F oven for about
30 minutes, until bubbly.

* If you add two 10-ounce packages of frozen spinach, squeezed
until all liquid is out, this dish become Chicken Florentine!

Jeanne’s Date Nut Bars

Happy New Year!

I will try to get back into blogging gear and share more recipes. Today is Freezer Food Friday and I have a dessert recipe that freezes well. Please share a recipe that can be frozen for later use on your blog and link it below so others can come and get ides. Thank you!

Jeanne’s Date Nut Bars

2 cups walnuts, chopped
2 cups dates, chopped
2 cups powdered sugar
4 eggs, beaten
2 tablespoons melted shortening
2 tablespoons lemon juice
1/2 cup flour
1/4 teaspoon salt
Powdered sugar for rolling baked bars

In a large mixing bowl, combine the nuts, dates, powdered sugar and eggs, then stir in the shortening, lemon juice, flour and salt, mixing well. Spread mixture in a 9-by-13-inch baking pan and bake at 350 degrees for 25 to 30 minutes. While hot, cut into bars and roll in powdered sugar. Cool. Date bars not immediately eaten freeze well.

SAUSAGE, SPINACH AND CHEESE-STUFFED SHELLS

Welcome to Freezer Food Friday. Please share a recipe that can be made ahead and frozen for later use.

Today I have a pasta recipe that is enough for 2 meals. cook one on the day you prepare them or freeze them both.

SAUSAGE, SPINACH AND CHEESE-STUFFED SHELLS
1 (12-ounce) box jumbo pasta shells
1 tablespoon olive oil
1 cup finely chopped yellow onions
1 pound hot or sweet Italian sausage, casings removed
1 tablespoon minced garlic
1 large egg
1 (16-ounce) container part-skim ricotta cheese
1 (10-ounce) box chopped frozen spinach, thawed and squeezed dry
1 cup grated parmesan cheese
1 teaspoon dried basil
¼ cup unseasoned bread crumbs
½ teaspoon salt
½ teaspoon ground black pepper
1 ( 32-ounce) jar pasta sauce (4 cups)

If serving immediately, heat the oven to 375 F.

Bring a large stockpot of salted water to a boil. Cook the pasta shells according to package directions. Drain and rinse under cold water. Set aside.

In a large skillet over medium-high, heat the oil. Add the onions and sauté until softened, about 5 minutes. Add the sausage and cook, breaking it up with a spoon, until no traces of pink remain, about 5 minutes.

Add the garlic and cook for another minute. Remove the skillet from the heat and set aside to cool.

In a large bowl lightly beat the egg. Add the ricotta, spinach, ½ cup of the parmesan cheese, dried basil, bread crumbs, salt, pepper and the reserved sausage mixture.

Spread ½ cup of the pasta sauce over the bottom of each of two 9 x 13-inch or similarly sized shallow baking dishes. Fill each of the reserved shells with some of the sausage and ricotta filling.

Arrange half of the shells in each of the baking dishes, then spread half of the remaining pasta sauce over each dish of shells. Cover the pans with foil and bake for 30 minutes, or until hot and bubbling.

Uncover and sprinkle each dish with ¼ cup of the remaining parmesan cheese. Bake for another 10 minutes.

Alternatively, one or both baking dishes can be frozen for up to 4 months. The dishes should be covered tightly with foil and plastic wrap before freezing. When ready to serve, heat oven to 375 F. Remove the plastic wrap (leaving the foil) and bake directly from the freezer for 1 hour, or until hot and bubbling. Uncover and sprinkle each dish with ¼ cup of parmesan cheese. Bake for another 10 minutes.

Makes 8 servings.

Bacon Corn Chowder

Here is a recipe that can be prepared and the leftovers frozen ( or prepare a batch just for the freezer ). Share your freezer recipe and link it below!

 

Bacon Corn Chowder

Prep: 10 min.
Cook: 25 min.

6 bacon strips, diced
3/4 cup diced celery
1 small onion, diced
1 cup diced uncooked potato
1 cup water
1 can (14-3/4 ounces) cream-style corn
1 cup milk
1/2 teaspoon seasoned salt
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper

In a saucepan, cook bacon, celery and onion over medium heat for 10-15 minutes or until bacon is cooked; drain. Add potato and water.

Cover and simmer for 20 minutes or until potato is tender. Stir in remaining ingredients; heat through (do not boil).

Refrigerate or freeze leftovers.

Yield: 4 servings