It was suppose to be a beautiful “lay-around-the-house-after-church” Sunday yesterday. That is until the car thermometer hit 95 degrees. Ugh. Too hot and sticky to lay around.
So Roger and I decided to go out for dinner – hit an air conditioned restaurant and cool off. So we went out – and once we ordered our Grilled Polenta appetizers we realized that we picked the only restaurant in modern America that did not have air conditioning. Double Ugh.
So in celebration of hot-sticky weather, I am sharing one of my favorite Frozen Gourmet Recipes that’s perfect for BBQing. (Oh, and if you are like my agent who Twittered about how the sun was gleaming off the snow in Colorado this morning, this recipe is great for the oven as well…)
Also, I will be giving away a copy of my cookbook The Frozen Gourmet this Friday, randomly drawn from one of the commenters to this posting. Let me know what your favorite hot weather dish is – two chances to win if you actually include the recipe!
Teriyaki Chicken
We make this marinade again and again – it is much better than any prepared marinade you can find in the store.
4 each Chicken legs and thighs (or use six chicken breasts)
1/2 cup Soy sauce
3 tbs Honey
1 tsp Grated, fresh ginger
2 tbs Dry sherry (optional)
1 clove Garlic, minced
2 Green onions, thinly sliced
1. Prepare: Place the chicken in a gallon plastic bag. Mix the remaining ingredients together in a bowl. Pour the mixture over the chicken. Seal the bag.
2. Freeze: Place your bag in another gallon bag and lay flat in the freezer.
3. Serve: Defrost the chicken. Pour off marinade and bake chicken in a pan at 350° for 30- 40 minutes, (or until no longer pink in the center.)
Servings: 4
P.S. DRAIN THE VEG-ALL~~~~~~
My husbands heart is literally in his stomach. This is an easy Chicken Pot Pie Recipe that comforts him after a hard day at work. BONUS ALERT****The KIDS LOVE IT and it has vegetables in it.
EASY Chicken Pot Pie
2 frozen Marie Calendars pie crusts
1 15 oz can Veg-All
1 cup chicken broth
2 cans cream of potato soup
4 cooked and cubed chicken breasts
(I like to put the chicken in the crock-pot and it stays really moist)
Salt and Pepper to Taste
1 beaten egg
Combine all ingredients (except egg) and place in one frozen pie shell. Top with remaining frozen pie shell and let it sit for about 15 minutes. Once the top pie shell is soft, press it down and crimp the sides with fingers or fork. Cut four slits in the top of the pie and brush with beaten egg.
Place Pie on Cookie Sheet and Bake at 350 for about 35-45 minutes or until golden brown. Let it rest about 15 then cut and Enjoy!! May be frozen if stored properly to keep air out.
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Love it! Can always use some help with recipes.
Thanks for the recipe posts, they look fabulous. I’ve very interested in finding out more about this book it looks very useful!!
I love how simple this recipe is! Can’t wait to try it! I love it when there are less than 10 ingredients in a recipe. 🙂
This sounds delicious!
My favorite hot weather recipe is cold pasta salad
Boil fave pasta – corkscrew is a hit in our house
Rinse pasta in cold water, add fresh veggies – green beans or snowpeas, tomatoes, italian dressing, cubes of cheddar cheese, black olives, and some parmesan cheese. Add more veggies as your taste wants. Yummy!
I’m loving this recipe and am going to try it for a dinner this weekend. Thanks so much. Thanks too to the other two recipes sent by responders. Love it!!!!!!!!!!!
I’m one of those “love carbs, gonna eat pasta anyway” people. Our family loves pasta salad on a hot day.
Crystal’s Pasta Salad
1 16oz box garden rotini (you can use a pound of your favorite pasta)
1 packet ranch dressing mix
3 large tomatoes
cubed ham or turkey (optional)
bacon bits (optional)
matchstick carrots or grated carrots (optional)
-cook the pasta al dente according to the box directions
-while the pasta is cooking, prepare the ranch dressing mix according to the package instructions and place in freezer
-drain pasta and place in large mixing bowl
-mix in ranch dressing
-place bowl in freezer
-dice tomatoes
-add in tomatoes and any optional ingredients you choose
-place bowl back in freezer for 30 minutes to cool and combine flavors, or you can prepare early in the day, and place in refrigerator
Very simple, very cheap, very fast, and tastes great. We usually just add tomatoes and carrots, but with the addition of ham or turkey, you have a complete meal in one bowl!
I’m going to try that recipe. It looks good. Here’s a treat to cool you off afterwards. 🙂 North
Ice Cream Sandwich Torte
Everybody will wonder how you made this ice cream cake. Nobody will know you used ice cream sandwiches to create it!
1 c coarsely chopped/crushed Oreos (about 10 cookies)
½ c milk
1 package (3.9 oz) chocolate instant pudding and pie filling
1 container (12 oz) frozen whipped topping, thawed, divided
12 frozen ice cream sandwiches (3.75 oz each), unwrapped, divided
2 T semi-sweet chocolate grated or multi-colored sprinkles for decoration
1. Coarsely chop cookies using Food Chopper (or lightly crush them in a plastic baggie). In Classic Batter Bowl, combine milk and pudding mix; whisk using Stainless Steel Whisk until mixture is smooth and begins to thicken. Fold in half of the whipped topping and cookies using Classic Scraper; set filling aside.
2. Working quickly, arrange six of the ice cream sandwiches side by side on Simple Additions Large Square Platter. Spread filling evenly over sandwiches using Small Spreader. Top with remaining ice cream sandwiches, forming a rectangular-shaped torte; smooth sides. Spread remaining whipped topping over top and sides of torte. Grate chocolate over torte using Deluxe Cheese Grater. Freeze at least 30 minutes or until ready to serve. Slice using Nylon Slice “N Serve and serve.
Yield: 16 servings
Cook’s Tip
* If freezing torte overnight, remove from freezer 30-45 minutes before serving for easier slicing.