2 tbsp butter
1/3 cup reduced fat or regular baking mix
1/3 cup Parmesan cheese
1 1/2 tsp Old Bay seasoning
1/8 tsp black pepper
2 pounds chicken breast strips
Melt butter in a 15 x 10 inch jellyroll pan in a 425 degree oven. Place baking mix and next 3 ingredients in a large zip-top plastic bag; shake well to combine. Add chicken, several pieces at a time, shaking well to coat. Arrange chicken in melted butter in hot baking dish. Bake at 425 degrees for 30 minutes or until chicken is done, turning once.
TO FREEZE: place uncooked, coated chicken strips on a baking sheet(covered with wax paper) in freezer. Once frozen, place strips in a plastic freezer bag and freeze until ready to prepare. Bake frozen strips on a hot, buttered jellyroll pan at 425 degrees for 35 minutes, turning after 25 minutes.
After I made these, I realized they didn't have enough breading. I'm going to have to experiment with ways to get more of the breading to stick to the chicken, like dipping it in milk and then coating, and milk and coating again until coated to my satisfaction. Beware that smaller strips will cook faster than larger ones, so maybe fix all the smaller strips for one meal and the larger strips for another meal.
Sunday, May 16, 2010
Chinese Honey Ginger Chicken
I'll keep this recipe, but it's a VERY mild flavoring/marinade. So if you like your food much spicier, it might not be for you!
6 chicken breasts
4 tsp chopped yellow onion
2 tbsp honey
1 tbsp soy sauce
1 tbsp fresh minced ginger
2 tbsp sherry(alcoholic or cooking)
1/4 cup chives
Combine all ingredients in a freezer container or Ziploc bag. Freeze.
Instructions from freezer:
Allow to thaw. Pour Chinese style honey ginger chicken into a casserole dish. Prehead oven to 350 degrees and bake for 20-30 minutes(or until done...mine have to cook longer than this). Serve over rice!
6 chicken breasts
4 tsp chopped yellow onion
2 tbsp honey
1 tbsp soy sauce
1 tbsp fresh minced ginger
2 tbsp sherry(alcoholic or cooking)
1/4 cup chives
Combine all ingredients in a freezer container or Ziploc bag. Freeze.
Instructions from freezer:
Allow to thaw. Pour Chinese style honey ginger chicken into a casserole dish. Prehead oven to 350 degrees and bake for 20-30 minutes(or until done...mine have to cook longer than this). Serve over rice!
Pesto Hamburgers
Makes about 12 burgers.
3 lbs. lean ground beef(not previously frozen)
3 bread slices, crumbed(white or brown bread is fine)
2 onions, chopped
3 eggs
3/4 cup Parmesan cheese
6 tbsp pesto(see pesto freezer recipe below)
3 garlic cloves, minced
Optional Basil Mayo for serving day(enough for 4 burgers)
1/4 cup mayonnaise
2 tbsp pesto
In a large bowl, combine egg, bread crumbs, onion, cheese, pesto and garlic, mixing well. Add ground beef, stirring until fully combined. Divide into 12 and make 12 burgers(about 5" in diameter), making sure to depress the center of each slightly. Flash freeze on a cookie sheet(lined with wax paper), then transfer into freezer Ziploc bag container. Or separate each with wax paper and freeze stacked. I personally, flash froze on a cookie sheet, then put into a Ziploc bag, tearing up the wax paper from the cookie sheet and using it between frozen patties.
On serving day: Remove burgers from freezer the night before or morning of serving and allow to defrost in refrigerator. Cook on grill(indoor or outdoor) or broil until center of burgers reach a temperature of 160 degrees Fahrenheit. Serve with basil mayonnaise(mixing mayo and pesto together) on a bun with your choice of burger toppings.
3 lbs. lean ground beef(not previously frozen)
3 bread slices, crumbed(white or brown bread is fine)
2 onions, chopped
3 eggs
3/4 cup Parmesan cheese
6 tbsp pesto(see pesto freezer recipe below)
3 garlic cloves, minced
Optional Basil Mayo for serving day(enough for 4 burgers)
1/4 cup mayonnaise
2 tbsp pesto
In a large bowl, combine egg, bread crumbs, onion, cheese, pesto and garlic, mixing well. Add ground beef, stirring until fully combined. Divide into 12 and make 12 burgers(about 5" in diameter), making sure to depress the center of each slightly. Flash freeze on a cookie sheet(lined with wax paper), then transfer into freezer Ziploc bag container. Or separate each with wax paper and freeze stacked. I personally, flash froze on a cookie sheet, then put into a Ziploc bag, tearing up the wax paper from the cookie sheet and using it between frozen patties.
On serving day: Remove burgers from freezer the night before or morning of serving and allow to defrost in refrigerator. Cook on grill(indoor or outdoor) or broil until center of burgers reach a temperature of 160 degrees Fahrenheit. Serve with basil mayonnaise(mixing mayo and pesto together) on a bun with your choice of burger toppings.
Pesto Sauce Freezer Recipe
2 cups packed fresh basil leaves
2 tbsp. fresh parsley, chopped
2 cloves garlic, peeled
1/2 tsp salt
1/4 tsp black pepper
1/3 cup olive oil
In food processor or blender, combine basil, parsley, and garlic and run until chopped(about 15 seconds). Then add remaining ingredients, blending until smooth. Pour pesto sauce into freezer container or freezer bag and freeze.
On serving day:
1/4 cup Parmesan cheese
Thaw pesto sauce, add Parmesan cheese, and serve. Can be heated if preferred. Serve over pasta.
2 tbsp. fresh parsley, chopped
2 cloves garlic, peeled
1/2 tsp salt
1/4 tsp black pepper
1/3 cup olive oil
In food processor or blender, combine basil, parsley, and garlic and run until chopped(about 15 seconds). Then add remaining ingredients, blending until smooth. Pour pesto sauce into freezer container or freezer bag and freeze.
On serving day:
1/4 cup Parmesan cheese
Thaw pesto sauce, add Parmesan cheese, and serve. Can be heated if preferred. Serve over pasta.
Saturday, May 15, 2010
Caribbean Jerk Chicken
This recipe was super yummy. I think it is my new favorite marinade!
2 1/2 pounds chicken pieces
2 tbsp brown sugar
2 tbsp vegetable oil
2 tbsp soy sauce
1 tsp cinnamon
1 tsp thyme
1/2 tsp ground red pepper flakes
1 envelope Italian salad dressing mix
Combine ingredients except chicken in a small bowl. Add chicken to a freezer bag, then add Caribbean Jerk mixture. Carefully move the chicken around so it is coated, then freeze.
On cooking day, thaw in refrigerator and remove chicken pieces, disposing of the leftover marinade(I poured extra marinade in dish if baking). Barbecue on grill or bake in a 375 degree oven for approximately 60 minutes(may vary depending on which chicken pieces are used).
2 1/2 pounds chicken pieces
2 tbsp brown sugar
2 tbsp vegetable oil
2 tbsp soy sauce
1 tsp cinnamon
1 tsp thyme
1/2 tsp ground red pepper flakes
1 envelope Italian salad dressing mix
Combine ingredients except chicken in a small bowl. Add chicken to a freezer bag, then add Caribbean Jerk mixture. Carefully move the chicken around so it is coated, then freeze.
On cooking day, thaw in refrigerator and remove chicken pieces, disposing of the leftover marinade(I poured extra marinade in dish if baking). Barbecue on grill or bake in a 375 degree oven for approximately 60 minutes(may vary depending on which chicken pieces are used).
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