Posted in Breakfast

Sunday Brunch: Freezer French Toast Sticks

Posted on by Northerly Nosh

Freezer French Toast Sticks

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Yield: 1-1/2 dozen

6 slices day-old Texas toast
4 eggs
1 cup milk
2 tablespoons sugar
1 teaspoon vanilla extract
1/4 to 1/2 teaspoon ground cinnamon
1 cup crushed cornflakes, optional
Confectioners’ sugar, optional
Maple syrup

Prep Day: Cut each piece of bread into thirds; place in an ungreased 13-in. x 9-in. dish. In a large bowl, whisk the eggs, milk, sugar, vanilla and cinnamon. Pour over bread; soak for 2 minutes, turning once. Coat bread with cornflake crumbs on all sides if desired.

Place in a greased 15-in. x 10-in. x 1-in. baking pan. Freeze until firm, about 45 minutes. Transfer to an airtight container or resealable freezer bag and store in the freezer.

Serve Day: Place desired number on a greased baking sheet. Bake at 425° for 8 minutes. Turn; bake 10-12 minutes longer or until golden brown. Sprinkle with confectioners’ sugar if desired. Serve with syrup.

Posted in Side Dish

Side Dish ‘n’ Saturdays: Freezer Pickles

Posted on by Northerly Nosh

Freezer Pickles

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2 quarts thinly sliced cucumbers
2 sliced onions
2 tablespoons salt
1 cup white vinegar
3/4 cup sugar

Prep Day: Mix Cucumbers and Onions together and sprinkle with salt, mix well and let stand 2-3 hours. Rinse and drain well. Mix Vinegar and Sugar till sugar is dissolved.
Put cucumbers and onions in freezer containers or freezer bags, pour vinegar/sugar mixture over cukes and onions (I only fill mine half full to leave room for expansion during freezing).

Freeze 3 weeks before eating, the longer you let them sit the sweeter the pickles.

Serve Day: Thaw in refrigerator or in cold water.

Posted in - Poultry, Budget Friendly

Frugal Fridays: Roast Chicken Bonne Femme

Posted on by Northerly Nosh

Roast Chicken Bonne Femme

Serves 6-7 (1/2lb. Per person)

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Roasting Chickens (56oz./3.5lb.) – ($1.29 lb.) I payed $4.52 per chicken
one clove garlic (per chicken) – $.13
1 Tbs or more herbs de provence (per chicken) $.41
olive oil – $.20
salt & pepper to taste – $.10

Total Per Chicken: $5.36
Total Per Serving: $.77

Prep Day: Clean chickens and rub cavity with salt and pepper. Loosen the skin on the chicken and insert thin slices of garlic under the skin, then rub with oil and spread the herbs de provence over top. Roast, uncovered, at 350F for about 18 minutes per pound. Under-cook slightly. Allow chicken to stand for 20 minutes before carving, if you plant to carve it.

Freeze in freezer bag with the juices.

Serve Day: Thaw overnight in the fridge. Heat everything in a dutch oven at 375 F oven for 15-20 minutes,(uncovered to crisp) or until heated through.

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To Make Pan-Gravy: After reheating chicken, mix the pan juices with 2 Tbs flour and heat, stirring constantly, until smooth. Add organic chicken broth of needed.