Our Full Freezer

Sunday, October 26, 2025

Ham & Cheese Sliders

12-16 Hawaiian Rolls

12-16 oz Sliced Ham

12-16 oz Sliced Swiss or Provolone Cheese

Keeping rolls together, slice the tops off and set aside. Layer the ham and cheese then replace the tops. Cut rolls all the way through and replace in the bag.

1 stick + 2 T butter

1 T. Worcestershire

1 T. Dijon or brown mustard

2 T. Brown sugar

1/2 tsp. poppy seeds

Melt together and place in baggie. Freeze all together.

Cooking Day: Thaw and place rolls on parchment lined pan. Melt butter mixture and pour over rolls. Bake at 350° covered for 15-20 min, uncovered 7-10 min.

Sunday, October 19, 2025

Roasted Chicken with Garlic Cream Sauce

Roasted Chicken with Garlic Cream Sauce

2 cups buttermilk

2 cups heavy cream

2 Tbsp unsalted butter

1-2 sprigs of thyme

3 Tbsp parmigiano-reggiano

Garlic cloves from 1 head of garlic,

peeled

4 chicken thighs, bone-in

Salt and pepper

Juice from half a lemon

In a large pot, add the buttermilk, heavy cream, butter, thyme, garlic cloves, and parmigiano-reggiano and stir to combine. Season both sides of the chicken with salt and pepper and add to the pot. Bring the mixture up to a simmer. Cover with a lid, leaving it open just a small crack. Cook over low heat for an hour and a half, stirring the mixture every once in awhile (stir around the chicken). Remove the chicken and place on a baking sheet, skin side up. Remove all but 2-3 cloves of the garlic and discard along with the stem of the thyme. Boil the poaching liquid over medium high heat, whisking occasionally, for about 20 minutes or until the sauce has thickened enough to coat the back of a spoon. It will look like the sauce will never thicken - but after about 15 minutes, the sauce will begin to get thick. If you want, you can strain the sauce (I did not). Transfer the sauce into a bowl and whisk in the lemon juice and season to taste with salt and pepper, keep warm until ready to serve.

Preheat the oven to 450 degrees. Place the chicken thighs in the oven skin side up and roast for about 20-25 minutes, or until the skin is brown and crispy. Serve immediately with a little of the sauce on top of the chicken thighs or on the side. Garnish with chopped thyme.

Chicken Cordon Bleu Roll-ups

Chicken Cordon Blue Roll-ups

12-16 oz cooked chicken breast
6-8 oz cooked ham, chopped
2 cans crescent rolls

2 cans cream of chicken soup
1/2 cup 1% milk
1 cup swiss cheese, shredded

COOKING DAY: Mix together milk, soup and cheese - set aside. Combine chicken and ham in small bowl. Add a 1 cup of the soup mixture to the chopped meat - just enough to bind it together. Place meat mix in 1 baggie and the rest of the soup mix in another. Freeze.

SERVING DAY: Preheat oven to 350F. Spray a 9x13-inch pan with cooking spray; set aside. Separate crescent rolls into 8 rectangles. Top the crescent with the chopped chicken and ham. Roll crescent rolls up and place in dish. Pour remaining soup mixture over crescent rolls. Bake for 30 minutes or until bubbly.