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Maple Dijon Glazed Chicken

15 Apr
Maple dijon glazed chicken
This dish is so easy to throw together and then immediately bake or freeze for another day.  It’s one of the eight meals from Six Sisters Stuff that I prepared in a two hour sitting frantic rush, just a few nights before our youngest was born.  The six sisters claim you can do it in one hour, but I was still pleased to completely prepare eight meals in such a short time.  They make it really easy for you, too, by providing a combined shopping list for all eight meals.  You can’t go wrong with that!  And while the slow cooker is an easy way to go, I prefer my food baked.  So bake it as described below, or slow cook it on low for 8 hours (on high for 4 hours).
Ingredients:
  • 1 (1.5 lb) pkg. chicken breasts or thighs (boneless, skinless)
  • 1/2 cup Dijon mustard
  • 1/4 cup maple syrup
  • 1 Tbl. rice wine vinegar
  • Salt and pepper for taste
  • Fresh or dried rosemary

Directions:

Preheat your oven to 450 degrees F.  Mix together Dijon mustard, maple syrup and rice wine vinegar.  Put the whole package of chicken thighs into an oven-proof baking dish (I lined mine with aluminum foil for easy clean up).  Salt and pepper the thighs.  Pour your maple mustard mixture over them, turning the thighs in the mixture so they are fully coated.  Put the chicken thighs in the oven, and let them bake for 40 minutes or until a meat thermometer reads 165 degrees F.  Baste the tops of the chicken with more sauce halfway through.  Let the chicken rest for 5 minutes before serving.  Sprinkle with fresh rosemary.
Photo by me, mylittlefoodspot
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Spicy Dr. Pepper Shredded Pork

5 Jan

Spicy Dr. Pepper Pork Tacos

The Pioneer Woman succeeds again.  I am rarely disappointed by one of her dishes; maybe never.  We love this on fried corn tortillas topped with sour cream, shredded cheese, diced tomatoes, sliced onion, and Chalula Chipotle Hot Sauce.  Feel free to create your own magic taco!  This also freezes well, which goes along with my current kick.  Baby #4 is set to make his appearance sometime in the next three weeks, so I am busy creating double batches of casseroles and meats for freezing.  This equals quick weeknight meals for after we add a newborn to an already busy family.  I place the leftovers in a Ziploc bag and use it in soups or for a super easy taco supper somewhere down the line.

Spicy Dr. Pepper Pork Tacos 2

Ingredients

  • 1 whole Large Onion
  • 1 whole Pork Shoulder (“pork Butt”) – 5 To 7 Pounds
  • Salt And Freshly Ground Black Pepper
  • 1 can (11 Ounce) Chipotle Peppers In Adobo Sauce
  • 2 cans Dr. Pepper
  • 2 Tablespoons Brown Sugar

Preparation

Preheat oven to 300 degrees.

Peel the onion and cut it into wedges. Lay them in the bottom of a large dutch oven.

Generously salt and pepper the pork roast, then set it on top of the onions in the pan.

Pour the can of chipotle peppers over the pork (include the sauce.) Pour in both cans of Dr Pepper. Add brown sugar to the juice and stir in.

Place lid tightly on pot, then set pot in the oven. Cook for at least six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart (use two forks to test.) If it’s not falling apart, return to the oven for another hour.

Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve. (You can also refrigerate the meat and liquid separately, then remove hardened fat once it’s cold. Then heat up the liquid on the stovetop and return the meat to the liquid to warm up.

Photos by me, mylittlefoodspot

Chicken and Wild Rice Casserole

6 Sep

I transferred this recipe from our old website, knorrbuzz.  It’s old school Knorr fare.  I introduced my grandmother to it and she makes it a couple of times a month and takes it to many family reunions, where it always seems to be a hit.  I enjoy all the flavors, as well as the different textures;  the chewiness of the wild rice and the crunch of the water chestnuts.  I very often make it without the wild rice, using just basmati.  It’s good that way but we prefer it with the wild rice; it provides a depth of flavor.  My grandma suffers from celiac disease so she makes hers compatible with a gluten free diet.  The only change needed is substituting a gluten-free creamed soup for the cream of celery.

Ingredients:

  • 28 oz can green beans, drained
  • 3 cups diced cooked chicken
  • 1 onion, diced and sauteed
  • 8 oz can chopped water chestnuts, drained
  • 4 oz jar pimientos
  • 10 3/4 oz can cream of celery soup
  • 1 cup mayonnaise
  • 3/4 cup long-grain rice, uncooked
  • 1/4 cup wild rice, uncooked
  • 1 cup grated sharp Cheddar
  • pinch salt

Preparation:

Cook rices according to package directions.

Preheat oven to 350 degrees F.

Mix all ingredients together and pour into a greased 3-quart casserole dish.  Bake for 20 to 25 minutes or until bubbly.

Recipe inspired by Paula Deen.

Photo by me, My Little Food Spot