Freezer-friendly meals with Trish Magwood
Cookbook author, TV host and busy mom Trish Magwood reveals freezer-friendly meals you can assemble during the weekend and be ready for dinner any day of the week. Chef and cook book author Trish Magwood shares delicious dinner ideas you can quickly assemble and then freeze for later. The recipes are from her upcoming book, In My Mother’s Kitchen, due this April.
Korean Chicken Thighs
Serves 4 to 6
3 lb (1.5 kg) boneless skinless chicken thighs (about 12 pieces)
1/3 cup (75 mL) soy sauce
1/4 cup (60 mL) Japanese rice wine (sake)
1/4 cup (60 mL) water
3 tbsp (50 mL) sesame oil
3 tbsp (50 mL) packed brown sugar
1 tbsp (15 mL) minced fresh ginger
1/2 tsp (2 mL) Chinese hot sauce
3 cloves garlic, minced
Freshly ground pepper to taste
- Clean and pat dry chicken thighs; place in a large re-sealable plastic bag.
- In a medium bowl, whisk together all marinade ingredients.
- Add to chicken and marinate, refrigerated, for 24 hours, turning periodically.
- Preheat grill to medium-high.
- Remove chicken from marinade (discard marinade) and grill 15 minutes
- Don’t overcook.
Kitchen Notes: You can also do these in the oven. Preheat oven to 425°F (220°C). Roast 25 minutes or until the juices run clear.
Creamless Scalloped Potatoes
4-5 large Yukon gold potatoes
Salt and pepper
2 Tbsp butter
1 cup chicken broth
1 cup Swiss cheese, grated
1 cup emmenthal, grated
- Preheat oven to 400.
- Peel and very thinly slice potatoes. It’s best to use a mandolin (protect your fingers!).
- Grease large casserole dish.
- Place single layer of potatoes
- Sprinkle salt and pepper and dot with butter.
Repeat for the next layer. Pour over chicken broth.
- In a small bowl, combine cheeses.
- Cover potatoes with cheese mixture.
- Bake 45 minutes or until golden and bubbling.