Recipezaar Recipe #61981
1/2 cup pineapple juice (unsweetened)
1/4 cup honey
4 cloves garlic, minced
3 tablespoons Worcestershire sauce
1 tablespoon grated fresh ginger (or 1 tsp. ground)
1 teaspoon salt
12 chicken drumsticks or chicken thighs (or a combination, approx. 3 lbs. or any other meaty chicken pieces)
For marinade, in sauce pan combine pineapple juice, honey, worcestershire sauce, garlic, ginger& salt.
Bring to a boil, reduce heat.
Simmer uncovered, stirring occasionally, about 15 minutes or until marinade mixture is reduced 1/4 (approx.).
Cool to room temperature.
Place chicken pieces in a plastic bag or shallow dish.
Pour in marinade & marinate chicken at least 6 hours or up to 24 hours.
Drain chicken pieces, reserving marinade.
Cook chicken on covered medium heat grill (indirect heat) for 40 to 45 minutes or until chicken is tender& no longer pink, brushing occasionally with reserved marinade for the first 30 minutes.
Freezer Chicks instructions: You each get three enormous (Misti-six smaller) raw breasts (with bone and skin) in marinade. I wish I would have changed the recipe to boneless/skinless--but I'm still learning! Thaw and proceed with the instructions above.
Wednesday, February 27, 2008
Chicken With Cider and Bacon Sauce
Recipezaar Recipe #240820
4 boneless skinless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon pepper
2 slices bacon, chopped
1/4 cup onions, minced
3/4 cup apple cider
1/2 cup low sodium chicken broth
Flatten each chicken breast half to 1/2 inch thick. Sprinkle evenly with salt and pepper.
Cook bacon in large nonstick skillet over med heat til crisp. Remove bacon from pan. Add chicken to drippings; cook 6 min on each side or til cooked through. Remove chicken from pan and keep warm.
Add onion to pan; cook 2 min or til tender. Add cider and broth; bring to a boil, scraping pan to loosen browned bits. Cook til reduced to 1/2 c (about 5 min). Stir in cooked bacon and serve sauce over chicken.
From Cooking Light.
Freezer Chicks instructions: You each have six fully cooked chicken breasts with sauce in a bag. The instructions are thaw and reheat, but be careful to keep covered whatever method you use so the the breasts don't get too dry.
4 boneless skinless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon pepper
2 slices bacon, chopped
1/4 cup onions, minced
3/4 cup apple cider
1/2 cup low sodium chicken broth
Flatten each chicken breast half to 1/2 inch thick. Sprinkle evenly with salt and pepper.
Cook bacon in large nonstick skillet over med heat til crisp. Remove bacon from pan. Add chicken to drippings; cook 6 min on each side or til cooked through. Remove chicken from pan and keep warm.
Add onion to pan; cook 2 min or til tender. Add cider and broth; bring to a boil, scraping pan to loosen browned bits. Cook til reduced to 1/2 c (about 5 min). Stir in cooked bacon and serve sauce over chicken.
From Cooking Light.
Freezer Chicks instructions: You each have six fully cooked chicken breasts with sauce in a bag. The instructions are thaw and reheat, but be careful to keep covered whatever method you use so the the breasts don't get too dry.
Glazed Baby Carrots - Dump OAMC
Recipezaar Recipe #255213
1 lb carrots
1/2 cup orange juice
1/4 cup brown sugar
1 tablespoon butter
1 tablespoon fresh dill or 1 teaspoon dried dill
1/4 teaspoon salt
At cooktime:
1 tablespoon cornstarch
Combine in a freezer container and mix.
Seal, removing as much air as possible. Freeze.
Defrost. Pour into small saucpan and bring to a boil.
Reduce heat and simmer for 20 minutes or until your carrots are tender.
Add cornstarch, stirring constantly. Simmer 2 minutes longer or until sauce thickens.
If cooking for small children or other picky eaters, leave out the dill and add a bit more sugar.
Freezer Chicks instructions: No dill! You have one bag (1 lb. carrots) of these with oj and another marked "polynesian" with the pineapple juice I had left over from the Polynesian Honey-Pineapple Chicken. Misti--I'll trade with you if you want two of the same kind to feed your family at one meal.
1 lb carrots
1/2 cup orange juice
1/4 cup brown sugar
1 tablespoon butter
1 tablespoon fresh dill or 1 teaspoon dried dill
1/4 teaspoon salt
At cooktime:
1 tablespoon cornstarch
Combine in a freezer container and mix.
Seal, removing as much air as possible. Freeze.
Defrost. Pour into small saucpan and bring to a boil.
Reduce heat and simmer for 20 minutes or until your carrots are tender.
Add cornstarch, stirring constantly. Simmer 2 minutes longer or until sauce thickens.
If cooking for small children or other picky eaters, leave out the dill and add a bit more sugar.
Freezer Chicks instructions: No dill! You have one bag (1 lb. carrots) of these with oj and another marked "polynesian" with the pineapple juice I had left over from the Polynesian Honey-Pineapple Chicken. Misti--I'll trade with you if you want two of the same kind to feed your family at one meal.
Freeze Ahead Steak Fajitas
Recipezaar Recipe #51115
25 min | 15 min prep | 6 fajitas
1 lb sirloin steaks
2 tablespoons lime juice
2 tablespoons white wine vinegar
1 tablespoon salad oil
1 teaspoon dried oregano
2 cloves garlic, crushed
6 flour tortillas
1 package mixed vegetables, frozen (fajita blend)
1/2 cup salsa
1 avocado, cut into cubes
1 tomato, cut into cubes
fresh cilantro
Place steak in quart-sized freezer bag; combine lime juice, white wine vinegar, salad oil, oregano, and crushed garlic cloves; add to meat.
Freeze.
To bundle: Steak/marinade mixture; flour tortillas; frozen vegetables.
To prepare: Thaw steak in marinade.
Remove steak and pan-sear in hot pan.
Cook until medium rare; remove from pan.
In the same pan, add frozen vegetables and marinade; cover and cook until vegetables are crisp-tender.
While vegetables are cooking, slice meat into thin slices against the grain.
Add to cooked vegetables.
Add salsa to meat and vegetables; heat through.
To serve, spoon into warmed flour tortilla; garnish with avocado cubes, chopped tomato or fresh cilantro.
Freezer Chicks instructions: Each of you has a kit for 9 fajitas (1.5 lbs. meat). The meat is presliced so you'll need to adapt the recipe a little--cook for a shorter time. The kits include tortillas and cheese.
25 min | 15 min prep | 6 fajitas
1 lb sirloin steaks
2 tablespoons lime juice
2 tablespoons white wine vinegar
1 tablespoon salad oil
1 teaspoon dried oregano
2 cloves garlic, crushed
6 flour tortillas
1 package mixed vegetables, frozen (fajita blend)
1/2 cup salsa
1 avocado, cut into cubes
1 tomato, cut into cubes
fresh cilantro
Place steak in quart-sized freezer bag; combine lime juice, white wine vinegar, salad oil, oregano, and crushed garlic cloves; add to meat.
Freeze.
To bundle: Steak/marinade mixture; flour tortillas; frozen vegetables.
To prepare: Thaw steak in marinade.
Remove steak and pan-sear in hot pan.
Cook until medium rare; remove from pan.
In the same pan, add frozen vegetables and marinade; cover and cook until vegetables are crisp-tender.
While vegetables are cooking, slice meat into thin slices against the grain.
Add to cooked vegetables.
Add salsa to meat and vegetables; heat through.
To serve, spoon into warmed flour tortilla; garnish with avocado cubes, chopped tomato or fresh cilantro.
Freezer Chicks instructions: Each of you has a kit for 9 fajitas (1.5 lbs. meat). The meat is presliced so you'll need to adapt the recipe a little--cook for a shorter time. The kits include tortillas and cheese.
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