I have done many days of cooking and freezing…but never all chicken, and with the chicken options from Bountiful Baskets I decided it was time to try. I adjusted a few recipes that seemed to be a hit with my family and decided to share the process with you.
Archive for the ‘Cooking Techniques’ Category
A few weeks ago I wrote about freezing tomatoes. While that remains my go-to trick to keeping tomatoes out of my trash, today I tried something new — slow roasting tomatoes.
Not quite a sun-dried tomato, these tender, juicy ruby-colored gems are full of flavor and have endless possibilities. Personally I like eating them right out of the roasting pan.
Let me set the scene for you. It’s late at night on basket eve. You’re standing in front of an open refrigerator door looking to satisfy your sweet tooth, when you see it, behind the fat free sour cream and carton of leftover Chinese food from Tuesday night. No, it’s not the last piece of chocolate cake. Your husband devoured that earlier in the night. It’s a bowl of deep red tomatoes from last week’s bounty.
You examine them. They’re still edible, but won’t be for long. Plus, you’ll have a refrigerator full of much fresher fruits and vegetables tomorrow. What do you do?
Its officially Soup Season! Its my favorite go to lunch, a steaming bowl of soup and a sandwich really hits the spot on cold days. I really love when I can go out to the deep freeze and grab a soup pack and have lunch or dinner on the table in an hour, or in the crockpot in minutes. Several readers were curious how I make freezer packs from recipes, here is how I break it down.
1 dough pie crust (homemade or store bought)
-On lightly floured surface, roll out dough.
-Cut into strips 1/2 inch to 3/4 inch wide.
-Place strips on pie with 1/2 inch in between each strip.
Our summer is coming to an end and I have already started dreaming of cool Fall evenings, with a brisk wind whipping up the crunchy leaves in a flurry, the autumnal colors decorating the outdoors, and a warming fire crackling in the back yard pit, sipping hot apple cider and filling our tummies with rich warm soups, stews and chowders.
This post is more of an idea than a recipe. I love to experiment with cooking different things on the grill. When I decided to experiment with celery, I tried 2 ways.
First, I put oil and seasonings into a bowl together. For the seasonings, I used a little black pepper, parsley, marjoram and garlic powder but you could use whatever strikes your fancy. Trim the celery then brush the oil mixture onto it. This is a great job for little helpers. Just stick it straight onto the grill for about 10 minutes. It is really flavorful cooked this way.
The second way that I grilled the celery was in foil packets. Cut the celery into pieces then put pats of butter on it and season. I used the same seasoning mix as the first way but you have creative license to use whatever you would like – fold the foil up and stick it on the grill for about 10 minutes.
Friday night is refrigerator clean out time, getting ready for my goodies from Bountiful Baskets. What can I make with all the odds and ends?
Heat up some oil in a large skillet and add in some small pieces of meat, seafood or scrambles eggs, veggies and even fruits that are cut up in bite size pieces, add some garlic, fresh ginger if you have it, a few dashes of soy sauce, salt and pepper or any other seasoning you like.
Serve it over rice or noodles. Add some chicken or veggie stock to the leftovers for a quick soup.
Here is an elegant and simple dessert that can be pulled together rather quickly. This is what I served for our Valentines Day dessert, I peeled a couple blood oranges (amazing dipped in chocolate) from my “Citrus Pack”, strawberries and fresh coconut from the “Fondue Pack” and some homemade marshmallows a friend gave us. Fondue and fruit in under 10 minutes! Enjoy!