Summer Freezer Meals

Friday, October 18, 2013

 We live in the Land of the Midnight Sun here.  Summer is a time to soak up all that we have been missing during the long winter months.  We are located in central Alaska and get hot days.  I know most people who live in the Lower 48 think we are cold most of the time.  Not true.  In fact, this past summer was amazing!!  Lots of eighty degree days!!

Here are some ideas for summer meals and treats:

Double Berry Cake {Super Yummy!}

Red, White, and Blue Scones
5 cups flour
3/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 sticks butter
2 to 2 1/2 cups half and half
1 cup raspberries
1 cup blueberries

In large mixing bowl combine flour, sugar, baking powder, and baking soda. Cut in butter with a pastry blender. Or use the food processor in batches to cut in the butter quickly. Gently mix in half and half, just until mixed. Fold in berries.

On a lightly floured surface, pat dough into a 2 inch thick rectangle. Cut into 16-20 squares, depending on how big you want them. Place on a parchment or silpat-covered tray, keeping the scones about 2 inches apart. These will spread a fair amount.

If baking right away, bake for 10-15 minutes in preheated 400° oven. Cool slightly before serving.

If preparing ahead of time, flash freeze on a tray. Once solid, transfer to ziptop freezer bag. Bake according to directions, increasing baking time if necessary. (Baked scones can also be frozen in a ziptop freezer bag.)

{Found at Apron Strings}
Serves 4 to 6 as an entree
12 ounces linguine pasta
1 can (15 ounces) diced tomatoes with liquid ( I used zesty red pepper flavor)
1 large sweet onion, cut in julienne strips
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped
4 1/2 cups vegetable broth (regular broth and NOT low sodium)
2 tablespoons extra virgin olive oil
Parmesan cheese for garnish
Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.
Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .
Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with parmesan cheese.

{NOTE: This really won't be a freezer meal.  More like having the ingredients on hand and throwing it together at the last minute.}

Grilling Recipes

 BBQ Orange Chicken-(Uncooked chicken breasts thrown in Ziploc bags.  Pour this mixture over them: 1 part bbq sauce, 1/2 part Italian dressing, and 1/4 part orange marmalade.  The breasts can be thawed and grilled when you want to serve them.)

Lime and Coconut Chicken
{This recipe I did on the grill even though it says a pan.}

2 lbs boneless, skinless chicken breasts
3 tbsp oil
zest of 1 lime
1 tsp ground cumin
1 1/2 tsp ground coriander
2 tbsp soy sauce
1 1/2 tsp kosher salt
2 tbsp sugar
2 tsp curry powder
1/2 cup coconut milk
pinch cayenne
1 small fresh hot chili, such as Thai or Serrano, minced (optional)
1/4 cup chopped fresh cilantro
Fresh limes, cut into wedges
Trim fat from chicken breasts. Starting on thick side of the breasts slice the chicken breasts almost in half, then open each like a book.
Place each open breast between two pieces of plastic wrap, wax paper or inside a large, open, Ziploc bag.
Using a small heavy pan, bottle or smooth meat mallet lightly pound out each breast into even thickness.
Mix all remaining ingredients except fresh cilantro and limes.
Add chicken and marinade to a large bowl or ziploc bag and chill in the refrigerator for up to two hours.
Your chicken doesn’t take long to cook so you can use this time to get your dishes prepped and ready.
Once you are ready to cook the chicken, remove each breast from the marinade.
Pour the marinade into a small saucepan and bring to a rolling boil. Boil continuously for at least 2 minutes, stirring occasionally so it doesn’t burn.
In a heavy skillet or grill pan, heat a splash of oil over high heat.
Cook the chicken in batches to prevent over crowding the pan.
Place the breasts in the hot pan and cook without turning for a couple minutes
Flip the breasts over and cook until the other side is golden, it shouldn’t take long depending on the thickness of your chicken.
Place cooked breasts on a plate in a warm oven or under foil while cooking the remaining chicken.
Sprinkle with fresh lime juice and cilantro. Serve with sauce on the side.

Raspberry glaze for chicken {Another sauce for grilling}

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