Finger Lickin' Sticky Chicken

August 20, 2008

Juicy and flavorful, with a deep-brown chewy glaze, Sticky Chicken is a favorite recipe of many families. Perfect for once-a-month cooking! Okay, so I actually haven't tried this yet, but my girlfriend swears it's amazing. So I can't wait to give it a go and see what you think as well.

Serves: 4

4 t salt
2 t paprika
1 t cayenne pepper
1 t onion powder
1 t thyme
1 t white pepper
1⁄2 t garlic powder
1 t black pepper
1 roasting chicken (about 3 lbs.)
1 c onion, chopped

To Prep:
In a small bowl, thoroughly combine all the spices. Remove giblets from chicken, clean the cavity well and pat dry with paper towels.

Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin.

To Freeze: Place in zipper food storage bag, seal and freeze.

To Cook:
Thaw in refrigerator for 1-2 days, until fully thawed.

Stuff cavity with onions, and place in a shallow baking pan. Roast uncovered at 250 degrees for 5 hours.

After the first hour, baste chicken every 30 minutes with pan juices. The pan juices will start to caramelize on the bottom of the pan and the chicken will turn golden brown.

Let chicken rest 10 minutes before carving.

A note about Sticky Chicken and food safety:
This revered Internet recipe has appeared online since 1991, and has been enjoyed at home by thousands of families. However, modern food safety guidelines do not recommend cooking poultry at the low temperature given in this recipe. The US Department of Agriculture recommends cooking poultry at oven temperatures of 325 degrees or higher.


Chicken Cordon Bleu

August 16, 2008

I have always loved Chicken Cordon Bleu. What's not to like? Chicken, ham cheese topped with a creamy cheese sauce? Delicious. Now you can feel like a Parisian any day of the week. Voila! Who says you can't be fancy-shmancy when you Freeze Happy!?

Chicken Cordon Bleu

4 boneless, skinless chicken breasts
4 slices of ham, thinly sliced
4 slices Swiss cheese
2 c. seasoned bread crumbs
1/4 c. grated parmesan
2 T. butter

1/2 c canned cream of chicken soup
1/4 c sour cream

1/4 c. milk
1 T dijon mustard
1 c mushrooms, sliced
1 t minced garlic
1 t salt
½ t black pepper
2 T. fresh chopped flat leaf parsley (or 2 tsp. dried)

The Prep:
- Combine bread crumbs with grated parmesan. Mix to combine.
- Place each chicken breast on a cutting board between pieces of wax paper. Use a skillet to pound the chicken breast until it is 1/2-1/4" think.
- Arrange a slice of ham and Swiss cheese on top of each one. Roll each chicken breast tightly and secure with a toothpick.
- Coat with melted butter and roll in bread crumbs.
- Place in baking dish.

- In a bowl combine sauce ingredients. Mix thoroughly. Heat in sauce pan and pour over chicken just before serving (or serve in a gravy boat on the side).

To Bake:
- Bake uncovered for 45 minutes at 375.

To Freeze: Cover UNCOOKED meal with plastic wrap and foil. Freeze for up to three months. Thaw in refrigerator before cooking as directed above. Combine sauce ingredients and freeze in small container. Heat sauce in microwave or on stove top and pour over chicken just before serving.


BBQ Basics

August 10, 2008

It's official. Being Freeze Happy doesn't have to be complicated. And here's a recipe you'll love. Don't waste time and effort making a complicated bar-b-que sauce (unless you want to...but do you really want to?) . Just grab a bottle or two of your favorite store bought sauce and make it your own by adding a few chopped veggies and garlic.

Crock Pot Barbecue

2 lbs beef chuck roast (or pork roast or turkey breast...yep, your choice)
1 c yellow onions, diced
1 green pepper, chopped (optional)
1 t minced garlic
1 c. water
1 bottle store bought bar-b-q sauce

To Freeze
- Place all ingredients into a gallon sized freezer bag.
- Label bag and freeze.

To Cook
- Thaw in refrigerator.
- Dump contents into a slow cooker. I love lining the cooker with these liners first. They really work.
- Cook on low setting for 6-8 hours, until the meat falls apart easily. Shred the meat with a fork.

To Serve
- Serve on hamburger buns. Add store bough cole slaw and dill pickles for an authentic twist.


Peanut Butter & Jelly Cookies

August 5, 2008

Remember how much you loved peanut butter and jelly sandwiches when you were little and remember how often you ate them? Why do we stop eating them once we pass a certain age? Well, that's about to change because I am sharing a classic cookie with you that even the most adulty adult will love!

Peanut Butter & Jelly Cookies
4-5 doz.

Cream Together:
1/2 c. butter
1/2 c. butter flavored crisco
1&1/2 c. crunchy peanut butter
1 c. white sugar
1 c. lt. brown sugar

2 eggs
1 tsp. vanilla

Sift Together and Add:
3 c. all purpose flour
1 tsp. bkg powder
1/2 tsp. salt
1&1/2 tsp. baking soda

- Combine all ingredients to form a stiff dough.
- Scoop out onto cookie sheet.
- Dip a fork into white sugar and use it to press down on the cookie. First one direction and then in the opposite direction.

To Freeze: At this point you can flash freeze cookies on sheet pan for 2-3 hours and transfer to gallon size ziplock until ready to bake.

To Bake:
- Bake @ 350* for 8-10 min. Remove from oven and drop pan (as shown in Chocolate Chip Cookie recipe). Fig. 1
- While still on pan and warm, use thumb to press indent in the top of cookie. Fig. 2 & 3
- Transfer to cooling rack.
- Fill sandwich size ziplock baggie with 2-3 T. raspberry preserves. Cut corner off ziplock to create a piping bag. Fig. 4
- Pipe raspberry preserves into indentation on cookie. Fig. 5
- Cool and eat. Fig. 6

Not diggin' the jelly action. Leave it out and just make these amazing Peanut Butter Cookies for the entire family.

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About This Blog

A new recipe will be posted each Monday and, of course, you can always search the archives by category.

The Goal of this blog is not just to give you my recipes, but to teach you which ingredients freeze well, which don't, methods and tips to help you freeze your own recipes...because who knows better what your family likes than you?

Do you only cook organic? Great! Are you a vegetarian? No problem! Make what works for you and save time, money and (let's be honest...stress) while doing it.

The Freeze Happy philosophy has made my life better and I'm pretty sure it can improve yours too.

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