Thursday, March 25, 2010


It's Freezer Foods Friday again, and we're wrapping up our self proclaimed "Chicken Month" .

I thought I'd share some chicken marinades with you.  These are some I've gathered over the years.  If you will notice one recipe I used as a marinade is from the recipe that everybody was making a while back...You know, the Apricot Chicken recipe?  Well did you know it makes a great marinade for grilling chicken???  It does!

Honey Chicken Marinade
3 TBSP soy sauce
1 TBSP honey
1 TBSP olive oil
1 tsp lime juice
1 tsp garlic

Long Island Chicken
1 pint apple cider vinegar
1 cup oil
1 TBSP poultry seasoning
1 TBSP salt
1 egg, beaten
1 tsp pepper

Something's Different Here Grilled Chicken Marinade
1/2 bottle Catalina dressing
1/2 packet of dry onion soup mix
3 TBSP olive oil
12 oz jar of apricot preserves - heated in the microwave until runny.

Now for one that I don't do as a marinade to freeze, but a cool way to fix a moist chicken dish... Ya know how sometimes boneless-skinless chicken breasts can be a dry?  Try this:

Mayonnaise Chicken
Spread mayo onto boneless skinless chicken breasts.
Dip in a mix of bread crumbs and parmesan cheese.
Bake at 350 until chicken is done, OR freeze between pieces of wax paper. (Really moist and delish!)

now, how about a recipe?

Creole Chicken
3/4 cup chopped onion
3/4 cup chopped celery
1 can tomatoes (16 oz)
1/2  a 6 oz. can tomato paste
1 1/2 TBSP Worcestershire sauce
2 tsp chili powder
1 tsp salt
1 tsp sugar
Tobasco sauce to taste
2 1/2 cup diced cooked chicken

Melt butter in sauce pan, saute the onions and celery until tender but do not brown.  Pour the entire contents of can of tomatoes into a bowl and "squish" into small pieces; add to saucepan.  Put tomato paste into a measuring cup and add enough warm water to make one cup, mix until smooth, add to sauce pan.  Stir Worcestershire sauce, salt and sugar, chili powder and tobasco into saucepan.  Simmer uncovered for 40 minutes.  Remove forom heat and cool.  Stir in chicken pieces and divide into freezer bags.

To serve:  Thaw and heat in microwave with dash of garlic powder.

I'm adding McLinky in case you've got a good tip, recipe, or hints for making ahead.  Doesn't have to be "FREEZER" foods.  Jump right in!  Be sure to link back here though, so everyone can see the goodness.

1 comment:

  1. I totally forgot about this...I do have a chicken recipe that I love. It's super easy and I will share it right here.

    * whole or half chicken cut up
    * 2 cans of cream of chicken soup
    * 1 can of cream of mushroom soup
    * 1 1/3 Cups of rice
    * 3/4 to 1 cup of water

    In a casserole dish, combine rice, soup and water. Mix together. Add chicken. I like to season it with season salt. Cover casserole and bake at 375* for 90 minutes.


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