It’s been a full week here what with the big birthday and the driver’s permit earned. Whew! I am looking forward to the weekend!
Right now it is -11 degrees F here. That is just C-O-L-D! Does anyone else have their desire to knit increase in direct proportion to the drop in temperature? The colder I am, the more furiously I knit, as if I could knit quickly enough to make something to warm me up in enough time to make a difference. Hmmm…. I should just get up and put on a sweatshirt, don’t you think?
Head over to MJ’s for Freezer Food Friday. Then, if you have a GF recipe to share that freezes well, come on back and join in on the fun!
Join in on Gluten Free-zer Friday:
1. If you would like to participate in Gluten Free-zer Friday, simply email your post link to your gluten free freezer recipe (angelas_kitchenATcomcastDOTnet) or leave a comment below and I will add you to the roundup.
2. Link back to this post on the post with the recipe you have linked.
1 1/2 pounds chicken (skinned or boneless, skinless)
6 green onions, thinly sliced
3/4 cup orange juice
1 1/2 Tablespoons brown sugar
1 1/2 Tablespoons finely grated or minced fresh ginger
1 Tablespoon olive oil
3 cloves garlic, minced
1 teaspoon coriander
1/2 teaspoon paprika
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon black pepper
Put all ingredients, except for chicken, into a gallon-sized, zip-sealed freezer bag. Seal. Mix ingredients around in bag until well blended. Open bag and add chicken. Seal and mix chicken around in marinade until coated. Open a small area of the seal, squeeze out as much air as possible and reseal bag. Label and freeze.
To serve: Thaw chicken. Arrange chicken in an oiled 9×13 pan then pour marinade over chicken. Bake at 375 degrees uncovered for 25 to 35 minutes. Time will depend on if you used bone-in chicken and the size of your chicken pieces. Cook until cooked through and its juices run clear. Serve chicken over rice or quinoa with the sauce in pan.