The Freezer Gourmet

Zucchini Corn Enchiladas

2010-01-10T08:36:00.000-08:00

For whatever reason, in the middle of winter, zucchini is abundant (and cheap) at the Mexican market close to my husband's work. And since we love zucchini, he has been bringing it home for me to cook. We've already had stuffed zucchini, zucchini parmesan is on the horizon, and last night I created a zucchini enchilada dish.

Which is muy sabrosa.

Zucchini Corn Enchiladas

2 medium to largish zucchini
1 small onion
2 cloves garlic, pressed
1/2 of a 16 oz bag frozen corn
1 (4 oz) can diced green chiles
12 (6-inch) corn tortillas
1 (10 oz) green chile enchilada sauce
1/4 cup mexican cheese mixture (optional)

Preheat oven to 350°. Shred both zucchini.
In a large saucepan over medium heat, saute onions until translucent. Add garlic, corn, and shredded zucchini. Cook until zucchini has released water and water has mostly evaporated. Stir in diced green chiles.
Place tortillas on a microwave safe plate and cover with a paper towel. Microwave on high for 1 minute to soften.
Place a scant 1/4 cup of filling in each tortilla, rolling up. Place seam side down in 13x9 casserole pan. Sprinkle any remaining filling over the top of the rolled tortillas.
Pour enchilada sauce over the top of tortillas, making sure that the sauce covers all the enchiladas. If using cheese, sprinkle over the top of the enchiladas.
Bake for 25-30 minutes, or until enchiladas are heated through.

The cheese is really an unnecessary addition to these enchiladas. I don't even really like cheese, but my family does. This plays lip service to that want from them...but it really is an unnecessary addition. :)

Pumpkin Cream Cheese Ravioli

2009-10-29T08:47:00.001-07:00

It's that time of year again! Pumpkin season. When the leaves are falling and the air is crisp, and every street corner market has an abundance of fresh pumpkins decorating the store front. I recently baked my own pumpkin and froze the pulp for future pumpkin endeavors. There is just something extremely satisfying about using your own baked pumpkin, although there is certainly nothing wrong with using commercially canned pumpkin.

For instructions on how to roast your own pumpkin, Kevin from Closet Cooking has a great technique. Start with the smallest time, though...my pumpkin roasted a lot faster than his. (Same with the seeds if you are roasting them--start with 5-6 minutes. You can always add time, but you can't fix burnt seeds).

Kevin also has some yummy sounding Pumpkin Cream Cheese Raviolis, which were the inspiration for mine. I was looking for something a little less TexMex though, so I started searching for some different variations. Love and Olive Oil has some yummy sounding raviolis too, more in the flavor profile I was looking for, but a little too heavy with the addition of all the cream. I opted for a marriage of sorts between the two recipes, substituting Kevin's cream cheese for the heavy cream, and Lindsay&Taylor's seasoning for the TexMex Cumin flavors. So here is my version, which freezes nicely. Next time I think I will double it, because I really want more in the freezer.

Pumpkin Cream Cheese Ravioli

Ingredients

1 1/2 cups pureed pumpkin
3 ounces cream cheese, room temperature
1/2 teaspoon thyme
1/4 teaspoon sage
1/4 teaspoon salt
1/8 teaspoon black pepper
1-12 ounce package wonton wrappers

1. Mix together pumpkin, cream cheese, thyme, sage, salt, and pepper. Brush one of the wontons with water. Place a teaspoon of the pumpkin mixture in the middle of the wonton and place another wonton on top. Using a ravioli cutter/sealer, cut and seal the ravioli.

*If you don't have a ravioli cutter/sealer, use one wonton, brush with water, place 1/2 - 1 teaspoon of pumpkin mixture in middle and fold diagonally (so you end up with a triangle shape). Press the edges to make sure they are sealed. You will probably get more raviolis this way--but I like the pretty shape that my ravioli cutter makes.

2. Place on a cookie sheet and freeze. Three or four raviolis per person. Place in freezer bags. Freeze.

3. Cooking instructions: Bring a pot of water to a rolling boil. Drop in frozen raviolis and cook for 4 - 6 minutes.

The Pampered Chef has some yummy sounding sauces for when you are ready to cook those ravioli. Here are two of my favorites:

Walnut Pesto
Ingredients

1/4 cup walnuts
1/2 cup lightly packed fresh basil leaves
1 tablespoon olive oil
1 garlic clove, pressed
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup fresh Parmesan cheese

1. Place walnuts in a small microwave-safe dish. Microwave on high for 1-2 minutes, stirring after each 30-second interval, until fragrant and lightly toasted. Cool completey.
2. Place walnuts and basil on a cutting board and chop together until finely chopped. Combine basil mixture, oil, garlic, salt, and pepper together in a small bowl. Spoon over pumpkin raviolis.

Sage Brown Butter
This is a winner in any category. Google this recipe and you will come up with thousands of versions. Yum!
Ingredients

1 tablespoon olive oil
1 tablespoon butter
3 tablespoons snipped fresh sage leaves
1/4 cup grated fresh Romano cheese
black pepper

1. Heat oil and butter in a large skillet over medium heat. Add sage and cook 1 minute or until butter just begins to brown. Add cooked ravioli. Cook without stirring until ravioli are golden brown on one side.
2. Remove from skillet; spoon onto serving plates. Sprinkle cheese over ravioli. Top with ground pepper.

Tomato Zucchini Sauce

2009-09-15T09:06:00.000-07:00

In my quest for a healthier lifestyle, I am moving more towards a vegetarian diet. That doesn't mean I won't share my tried-and-true meat recipes; I still will. Just, most likely my new recipes will be more on the vegetarian side.

This is a wonderful sauce that utilizes summer's bounty. Here in Southern Nevada, we are still in the middle of an extremely hot summer. Our local nurseries are starting to sell plants that elsewhere are spring plants, such as tomatoes, peppers, peas, cole veggies (broccoli, cauliflower, cabbage). It is exciting to me to start gardening again, and the thought of fresh veggies is thrilling. I also live a mere two hours away from a much cooler climate (Cedar City, UT--where my daughter happens to live) with a great farmer's market. When I visit my daughter, I can buy some terrific veggies to "put up" for the winter.

Tomato Zucchini Sauce
a great pasta sauce - makes about 2 1/2 cups

Ingredients

2 tbsp olive oil
1 tbsp butter
3/4 cup chopped onions
1 small sweet red or green pepper, seeded and chopped
1/4 cup chopped carrots
1 clove garlic, pressed
2 cups crushed tomatoes
1/2 tsp crumbled rosemary
1 tsp fresh marjoram
1 bay leaf
3 tbsp chopped parsley
1/4 cup water or vegetable stock
3 medium zucchini, thinly sliced

1. In a medium stainless steel or enamel saucepan, heat the oil and butter. Add the onions, peppers, carrots, and celery. Saute for 5-8 minutes until soft.

2. Add the tomatoes, rosemary, marjoram, bay leaf, parsley, and stock. Bring to a boil. Reduce heat, cover, and simmer for 25-30 minutes.

3. Stir in the zucchini. Cook, covered, for 5 - 7 minutes. Remove the bay leaf before serving.

To freeze: Prepare the recipe as directed. Remove the bay leaf, then cool and ladle the sauce into freezer containers, leaving 1/2" headspace, and freeze.

To serve, partially thaw the frozen sauce in the refrigerator. Put in a saucepan, cover, and warm over low heat until heated through, stirring occasionally.

Black Bean Brownies

2009-08-28T10:41:00.001-07:00

I have all these luscious beans in my freezer, and I am looking for some new ways to cook them. While I am still an omnivore, I am working on becoming a 3/4 time vegetarian. :)

So, the brownies. I am also looking for some healthy recipes to start sticking in lunch boxes, and brownies fit the bill. This recipe comes courtesy of The Happy Herbivore:

Makes 9 squares

Ingredients:
15oz can black beans, drained and rinsed
2 bananas
1/3 cup honey
1/4 cup cocoa
1 tbsp ground cinnamon
1 tsp vanilla extract
1/4 cup quick/instant oats

a few drops mint extract *optional
1/4 cup raw sugar **optional
chocolate chips *optional
chopped walnuts *optional

** if you’re bananas are really ripe (browning) you probably won’t need the extra sugar; I suggest making the batter without it, then taste testing it to see if you need to add more sugar.

Directions:
1. Preheat 350F
2. Combine all ingredients, except oats, in a food processor or blender
3. Blend until smooth, scraping sides as needed
4. Stir in the oats
5. Pour into a greased 8×8 in pan
6. Bake approx 30 minutes, toothpick test
7. Allow to completely cool before slicing

** if you find these brownies are too soft or too fudgy, add another 1/4 cup oats or flour

I will be freezing these so I can pull them out and put them in lunches. I have to freeze them or they won't last for lunches. So there you go. A recipe that uses beans from the freezer, and then gets stored in the freezer!

*Update - these brownies have a very marked banana taste. They weren't as fudgy as I was expecting, and I am a bit disappointed. However, the kiddo loves the banana taste and is thrilled that they will be in his lunch box. I will start experimenting with more recipes and when I come across an excellent one, I will share.

Sun-Dried Tomato Stuffed Chicken Breasts

2009-08-08T15:28:00.000-07:00

This is like a summer in Italy wrapped up in a chicken breast. Pull these out of the freezer for an elegant supper in no time...

This recipe makes 16 stuffed chicken breasts.

Ingredients:

16 boneless, skinless chicken breast halves, pounded to 1/4" thickness
16 large fresh basil leaves
4 tablespoons olive oil
2 cups chopped sun-dried tomatoes
16 ounces ricotta cheese
2 teaspoons rosemary
2 teaspoons oregano
salt and pepper to taste

Directions

1. Coat one side of each flattened chicken breast with olive oil. Place one basil leaf on the oil-coated side of each breast.
2. In a bowl, combine sun-dried tomatoes, ricotta cheese, rosemary, oregano, salt, and pepper. Mix well.
3. Spoon equal amounts of tomato-ricotta filling on top of the basil leaf side of each chicken breast.
4. Carefully roll the edges of each breast around the basil leaf and filling. Secure with toothpicks if needed.
5. Place in a plastic food container seam side down. Label the container with the recipe title and date.

To serve:
1. Remove desired amount of chicken breasts from the freezer and defrost in the refrigerator.
2. Preheat oven to 375°. Place in a casserole dish seam side down. Brush or drizzle with olive oil. Bake until golden brown and meat is no longer pink, approximately 35-45 minutes.

Zucchini Parmesan Rice

2009-08-01T08:29:00.001-07:00

This recipe is great when you have a ton of zucchini in the garden. It can be frozen already cooked, or you can use frozen shredded zucchini straight from the freezer.

And it's good. Really good. You could even say great. Yum.

Ingredients

2 tablespoons olive oil
1 cup chopped onion
2 cloves of garlic, minced or pressed
4 cups grated zucchini (approx. 5 medium)
1 teaspoon salt
1/2 teaspoon black pepper
2 1/2 cups mil
3/4 cup long grain white rice
1 1/2 cups Parmesan Cheese, grated

Directions

1. Preheat the oven to 375°. Spray a 13x9-inch pan with nonstick cooking spray.

2. In a large pan, heat olive oil over medium heat. Add onion and garlic, stirring until the onion is translucent. Add the zucchini and season with salt and pepper. Cook, stirring, until the liquid from the zucchini has evaporated--about 5 minutes. Pour the milk into the skillet and bring to a boil.

3. Transfer the mixture to the baking pan and stir in the rice. Sprinkle the top with the Parmesan. Bake until the cheese is bubbly and the rice is tender, 35 - 40 minutes.

4. Remove from the oven and serve.

Note--if you are freezing this, cool casserole completely. Cover and freeze. To use, thaw completely in refrigerator. Cover with foil and place in a preheated 350° oven until heated and bubbly, about 20 minutes.

Freezing Zucchini

2009-08-01T08:29:00.000-07:00

I often wondered if you could freeze zucchini, because I never saw it in my local store's freezer section. But it turns out that you can. And the reason I never saw it is because my local store is small, small, small...and they apparently only sell mainstream veggies (whatever those are!). So, if you have an over abundance of zucchini--go ahead and freeze it! Susan over at Farmgirl Fare has a great post on how to freeze zucchini. Almost everything I've read suggests that you must blanch it first.

Here's how:
Slice the zucchini. Blanch in boiling water for 1 minute. Remove zucchini from boiling water and put into a bowl of ice water. This stops the cooking process. Pat dry, package in ziploc bags (or plastic containers), and freeze.

I've also read in several places that you do not need to blanch grated zucchini, and from my own experience--this is true. Grate and place in freezer bags or containers. You can use the grated zucchini in baking recipes, or this recipe: Zucchini Parmesan Rice. Yum!

Roasted Garlic White Bean Soup

2009-07-30T09:32:00.000-07:00

This soup is absolutely wonderful. It is full of flavor from the roasted garlic, plus it is quick and easy--remember the beans are already cooked in the freezer!

Ingredients

2 cans or 2 pkgs of your frozen white beans
2 T olive oil, plus some for brushing garlic
12 cloves garlic, approximately 1 bulb or head of garlic
1 large onion, chopped
3 carrots, chopped
2 medium potatoes, chopped
1 large sprig rosemary, chopped
1 T chopped fresh thyme
5 cups water or broth
salt, to taste
parsley and red pepper flakes, to garnish (optional)

Directions

1. Cook the beans if using dried.

2. Break apart (but don't peel) the garlic. Brush with olive oil and roast in an oven or over a stove until black. Remove cloves from the skins, and set aside.

3. Combine onion, carrots, potatoes, rosemary, thyme, water and cooked beans in a large pot. Bring to boil, and cook for about 20 minutes.

4. Add cooked beans, and simmer for another 5-10 minutes.

5. Remove soup from heat. Using a standard blender or an immersion blender, puree 2/3 of your soup along with the garlic cloves.

6. Combine blended portion with chunky portion and salt to taste.

7. Garnish with parsley and red pepper, if desired, and serve.

You can also freeze this soup. A tip I heard recently is to line your soup bowls with plastic wrap and put a serving of soup in the bowl. Put in the freezer until frozen, then pop out the frozen soup and wrap completely with the plastic wrap. You could also freeze in reusable plastic containers. Enjoy!

Beans--Yep, they are gourmet!

2009-07-30T09:04:00.001-07:00

Yesterday I cooked 2 pounds of white beans in the crockpot so that I would have beans in the freezer ready for meals. It costs so much less then buying cans, plus I control what is in them!

Ingredients

dry beans of your choice (I used white--and I will do black tomorrow)
water

Directions

1. Pour the beans into a colander and rinse. Pick out any beans that are broken or that look shriveled and yucky.

2. Pour in crockpot and cover with at least an inch of water.

3. Soak overnight. In the morning, drain the beans and rinse well.

4. Dump back into your rinsed out crockpot and cover.

5. Add enough water to cover the beans plus an extra inch of water. Cover and cook on low for 8 hours.

6. Cool and separate into sandwich bags--1 to 1 1/4 cups equals about 1 can. Make sure you squeeze the air out. Place sandwich bags flat in the freezer and flash freeze. Once they are frozen, store the beans in a gallon ziploc freezer bag. Use when needed.

That's it! So easy, and you have just saved so much money. My 2 lb bag of beans cost $2.89. I got 12 bags of cooked beans. At a cost of $.99 per can, I saved $8.99. And I have a lot of room in my pantry because I don't have all those cans!

Cinnamon Ice Cream

2009-07-23T13:35:00.000-07:00

adapted from this recipe.

We are eating this tonight along with Peach Crisp from The Pioneer Woman Cooks. So, cinnamon ice creammmmmmmmm...

Ingredients:

1 3/4 cup white sugar
3 cups half-and-half
4 eggs, beaten
2 cups heavy cream
2 teaspoons pure vanilla extract
4 teaspoons cinnamon

1. Combine sugar and half-and-half in a medium saucepan. Stir together until mixture starts to simmer. Remove from heat.

2. Whisk half of the sugar/ half-and-half mixture into the eggs. Whisk quickly (and a lot) so that the eggs do not scramble. Pour the egg mixture into the saucepan with the remaining sugar/half-and-half mixture. Add heavy cream.

3. Over medium-low heat, continue cooking the cream mixture until it thickens enough to coat the back of a spoon (it should NOT boil).

4. Remove from heat and whisk in vanilla and cinnamon. Pour into a lidded container and refrigerate until the cream mixture is completely cooled.

5. Pour cooled mixture into ice cream maker and freezer following manufacturer's instructions.

6. Enjoy. You will not be able to get enough!

Note--you can use the base (without the cinnamon) as a custard type base for any ice cream. After the mixture is soft frozen in your ice cream maker, add fruit of your choice. Yummy!

Brown Rice

2009-07-12T09:23:00.000-07:00

Why is brown rice on a freezer cooking website? I'm glad you asked! Brown rice takes forever to cook, but it is soooooo much better for you than white rice. And, it tastes better. Kind of nutty. Yummmmm...

but I digress.

The reason it's on a freezer cooking site is because you can freeze it. Yep. And reheat it. And it takes a LOT less time than trying to cook it from scratch. So, my suggestion is to make a lot of brown rice and to freeze it in dinner serving size bags (or lunch size servings--like I will be doing for the bento lunches my son has requested).

Nicole, over at Pinch My Salt, gives some great directions on how to make perfect brown rice every time.

Perfect Brown Rice

(adapted from Saveur)

brown rice (whichever type you prefer)
water - use at least four cups of water for every one cup of rice
salt - to taste

Rinse rice in a strainer under cold running water for 30 seconds, swirling the rice around with your hand. Meanwhile, bring water to a boil in a large pot over high heat. When water boils, add the rice, stir it once. Turn heat to medium and boil, uncovered, for 30 minutes, stirring occasionally. After 30 minutes, pour the rice into a strainer over the sink. Let the rice drain for 10 seconds, then return it to the pot, off the heat. Immediately cover the pot with a tight-fitting lid and set it aside to allow the rice to steam for 10 minutes (if your pot lid isn’t extremely tight, place a piece of aluminum foil over pot then place the lid on top of foil for a tighter seal). After ten minutes, uncover rice, fluff with a fork, and season with salt to taste.

Maki, over at JustBento.com, says that the brown rice will be perfect if you package and freeze while the rice is still warm. I am assuming that is because the rice is still quite moist, and the moisture is trapped when you package it warm.

Coffee Granita

2009-07-06T16:29:00.000-07:00

Don't forget that your freezer is more than just a place to store frozen food. Don't have an ice cream maker? You can still make frosty treats like this Coffee Granita using just your freezer.

Ingredients

4 cups freshly brewed decaf espresso or double-strength coffee
1 cup sugar
2 tablespoons coffee flavored liqueur (Kahlua)
2 cups whipping cream
1 to 1 1/2 teaspoons pure vanilla extract
shaved chocolate or cocoa powder for garnish

Directions

1. While coffee is hot, stir in sugar until dissolved; add coffee flavored liqueur. Pour mixture into a 13x9-inch baking dish. Cover tightly with plastic wrap and freeze approximately 45 minutes or until icy at edge of pan. Whisk to distribute frozen portions evenly. Cover and freeze again until icy at edge of pan and overall texture is slushy, about 45 minutes. Whisk to distribute frozen portions evenly. Cover and return to freezer and freeze about 3 hours or until frozen solid. Remove from freezer.

2. Using a fork, scrape granita down length of pan, forming icy flakes. Return to freezer for at least 1 hour. Can be made 1 day ahead. When served, the granita should look like a fluffy pile of dry brown crystals.

3. In a medium bowl, whip whipping cream and 1 teaspoon vanilla extract until soft peaks form. Taste and whisk in more vanilla extract if necessary. Cover and store in refrigerator until ready to serve.

4. To serve, scoop flaked granita into tall goblets or parfait glasses, filling halfway. Top with prepared whipped cream and sprinkle with shaved chocolate or cocoa powder for garnish. Serve immediately with iced tea spoons.

Makes 8 servings.

Pork Chops with Wine Glaze

2009-07-06T16:08:00.000-07:00

Oh my, this is yummy! You can also substitute lamb or steak for the pork.

Ingredients

6 pork chops
2 tbsp vegetable oil
2 cups sliced mushrooms
1/2 cup red wine
2 cloves pressed garlic
1 tablespoon honey
3 teaspoons italian seasoning

Directions

1. Heat vegetable oil in a medium saucepan. Saute mushrooms. Let cool. Place in gallon-sized ziploc bag with pork chops and remaining ingredients. Smoosh to coat pork chops with marinade. Freeze.

2. To serve: Thaw pork chops. Pour contents of bag into crockpot. Cover and cook on low 8 hours or until pork chops are cooked completely through.

Southwest Grilled Chicken

2009-07-01T19:08:00.000-07:00

This is quick and easy, and still gives you that gourmet grilled taste.

Ingredients:

3 lbs chicken
1/4 cup oil
2 packets taco seasoning

1. Combine all ingredients in a ziploc bag. Smoosh all ingredients together. Squeeze all the air out of bag and seal. Freeze.

2. To serve. Thaw. Grill. Serve. Yep--easy as that!

The Best Chicken Marinade Ever!

2009-07-01T12:12:00.000-07:00

I've been using the recipe so long that I don't even remember where it came from. I always have it in my freezer, and the recipe is burned in my mind. You can grill it or broil it--and YUM! In my opinion, it tastes better after its been frozen--the marinade kind of soaks into the meat of the chicken and flavors it as well. It works fine as a marinade that you don't freeze, but the flavor is not as intense. Oh--just a head's up--it darkens the color of the chicken as well...

Ingredients

3 lbs chicken (we prefer bone in for this recipe)
1/4 cup Worcestershire sauce
1/2 cup red wine vinegar
3/4 cup soy sauce (use the low sodium--it doesn't change the taste and it is better for you)
2 teaspoons salt
2 tablespoons dry ground mustard
1 teaspoon pepper
3 cloves garlic, pressed
2 teaspoons dried parsley flakes

1. Place chicken in a gallon sized ziploc bag. Pour marinade ingredients over chicken. Smoosh together till everything is mixed. Label and freeze.

2. To serve: Thaw. Grill or broil chicken.

*The picture is one full recipe halved. As our kids have grown up and started moving out, we don't need as much. Plus, we have really started trying to follow portion guidelines (3-4 oz meat per meal). So these are quart sized bags with 5-6 bone in chicken thighs.

Sticky Roast Chicken

2009-06-29T17:27:00.001-07:00

I know it seems like a duplicate recipe, but please let me tell you--this is a completely different recipe that is absolutely out of this world. I have made this for my freezer swap group on more than one occasion--it is the most popular recipe!

Sticky Roast Chicken

4 lbs chicken, cut into serving pieces
1/3 cup honey
1 tsp salt
3 tbsp balsamic vinegar
2 tbsp olive oil
1 tsp paprika
1/8 tsp pepper
1/2 tsp cayenne pepper
3 cloves garlic, minced

1. Place chicken pieces in 1-gallon ziploc bag. In medium bowl, mix remaining ingredients and pour over chicken. Seal bag, label, and freeze.

2. To thaw and cook: Thaw chicken and sauce overnight in refrigerator. Preheat oven to 325 degrees. Place chicken pieces and sauce in 9x13 baking pan; roast for 60 to 75 minutes. To make a sauce from the pan drippings, place pan over medium heat and add 1/2 cup chicken broth; bring to a boil.

Try this recipe. It is totally worth it!

Roast Sticky Chicken

2009-06-29T16:57:00.000-07:00

This recipe was one of the first that I found on the internet when I started cooking for the freezer. Actually it all started with a purchase of The 30 Day Gourmet cookbook. Back in the 90's. In a yellow binder. I still have that cookbook, and I've added plenty of recipes to that bright yellow binder.

Anyway, this is one of the first recipes outside of that yellow binder that I tried, and it is definitely a keeper. This is part of Kim Tilley's Chicken Plan, again--from way back in the 90's!

Roast Sticky Chicken

4 tsp salt
2 tsp paprika
1 tsp cayenne pepper
1 tsp onion powder
1 tsp thyme
1 tsp white pepper
1/2 tsp garlic powder
1/2 tsp black pepper
1 large roasting chicken - as big as you can find
1 cup chopped onion

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. Place in a resealable plastic bag, seal and refrigerate overnight.

When ready to roast chicken, stuff cavity with onions, and place in a shallow baking pan. Roast, uncovered, at 250 degrees for 5 hours (yes, 250 degrees for 5 hours).

After the first hour, baste chicken occasionally (every half hour or so) with pan juices. The pan juices will start to caramelize on the bottom of pan and the chicken will turn golden brown. If the chicken contains a pop-up thermometer, ignore it. Let chicken rest about 10 minutes before carving.

Notes: This recipe is a great way to roast a large chicken for planned leftovers. It is reminiscent of those rotisserie-style chickens that are so popular now, and it is very easy to make. The meat comes out very moist and flavorful, so it is as good leftover as freshly cooked. Please try it and you will never roast chicken any other way. You need to start this the night before serving.

Update: This one freezes well; take care because the chicken does start to fall apart, especially the legs and wings. It still tastes fantastic! I froze these in Ziplocs, next time I may freeze in a box type container so it doesn't fall apart. The leftovers were great as soup and chicken salad.

You can freeze this both before or after you roast it. I've done it before, and it has worked fine--but not too great for the summer because, even though it is at a lower temperature, it still heats up the kitchen. If you roast it before you freeze it, you can roast several at once. Not only is this recipe great as a main dish, extra chicken in the freezer is a great meal starter.

5 For the Grill - Chicken Recipes Vol 1

2009-05-21T10:35:00.000-07:00

Welcome to the Freezer Gourmet! Our mission is to help you organize your feeding schedule--and to solve that 5pm question: What's for dinner? Join us as we work our way through the ins and outs of cooking from your freezer--and filling your freezer as well!

This cookbook is a digital cookbook written by yours truly! I have developed and tested these recipes in my own freezer and on my own family. They are family favorites, designed to make dinnertime just a bit easier!

Recipes:
Cajun Chicken
Thai Chicken
Chinese Chicken
Caribbean Chicken
Chicken Tuscany

You are purchasing a digital edition of this cookbook. Because it is a digital version of my work, there are no refunds. I accept payments through paypal only. Funds must clear before I will email this cookbook to you. The cookbook is a PDF file and may be used for your personal use. Please respect copyright on this product.