Grandma's Freezer Corn

I know this is late in the season, but my method for freezing corn is so easy and so yummy midwinter.

Cut all the corn raw off the cob.


Once it is cut, put into quart bags. Try to measure how much you are putting in. I usually do small bags of 2 cups (equivalent to a can of corn) or 3 cups.

Then you make a brine to pour over the corn.

The brine is 3 cups of water, 6 teaspoons of sugars, and 2 teaspoons of salt. Heat until all sugar and salt is dissolved.

I do a 4 to 1 ratio of corn to brine. Cup brine into bags. Seal. Freeze. Enjoy.

BBQ Grilled Chicken

Matt even eats this and he doesn't consider chicken to be "manly" food.

Brine

1. 8 cups of water
2. 4-5 cloves of garlic, smashed with the side of knife
3. 1/2 cup of brown sugar
4. 2 T. salt
5. 1 t. cayenne pepper
6. 1 t. paprika
7. 1 t. black pepper

Dissolve 3-7 in the water. Then add the garlic cloves.

Chicken

1. 3 legs and 2 thighs or 4 breasts
2. 1 gallon ziploc bag

Add the chicken to the ziplock bag and pour brine over the chicken. Seal and place in the refrigerator over night and up to two days.

When you are ready to grill. Place the chicken on the grill skin side down. Cook for about 20 minutes on medium heat (300-350 degrees) and the flip. Will take up to 45 minutes too cook. When there is 10-15 minutes left spread your favorite bbq sauce on top of the chicken.

Chicken Enchiladas

12 8" flour tortillas
1T. plus 1C. milk
1/4t. cayenne pepper
1/2C. chopped green onion
2 jalapeno peppers, seeded and chopped
1C. sour cream
4 oz. cream cheese
1t. ground cumin
4C. cubed, cooked chicken breast
1/2C. chopped red pepper
1 can cream of chicken soup
1/2 C. shredded cheddar

In non-stick skilled coated with cooking spray, saute green onions and red pepper until tender. Remove from heat. In large bowl, combine cream cheese, 1T milk, and cumin. Add chicken and sauteed onions and peppers. In another bowl, combine soup, sour cream, jalapenos, cayenne pepper, and remaining milk. Stir 2T soup mixture into bowl with chicken mixture. Place approx. 1/3 C. chicken mixture down center of ea. tortilla. Roll up tightly and place seam side down in greased 13x9x2 baking dish. Top with reamining soup mixture. Cover and bake at 350* for 30 min. Uncover and sprinkle with cheddar cheese. Bake 5 min. longer or until cheese is melted.

Formaggio Melts

These are a little different than a few slices of velveeta and bread.

1 cup ricotta cheese
1/2 cup Parmesan Cheese
1/2 cup of mozzarella cheese
1/4 cup fresh Italian parsley chopped
1/2 tsp dried basil
1/2 tsp garlic powder
4 T butter
3 cloves garlic smashed
Italian sliced bread loaf

Directions

1. Mix the three cheeses, parsely, basil and garlic powder together.

2. Melt butter on the stove and add the garlic cloves that have just been smashed with the side of knife and peeled.

3. Butter one side of desired amount of bread. This cheese mixture should make at least four sandwiches. Place on a griddle.

4. Spread cheese mixture on each piece of bread. Doesn't have to be thick since two pieces make a sandwich.

5. Grill until cheese is warm and gooey and put cheese side of pieces together.

Great with Italian sausage, tomato, and spinach soup.

Italian Sausage, tomato, and spinach soup

I made a yummy soup today. Thought I would share.

1 lb package of Italian sausage links (I used Johnsville Brats that were Italian)
1 green pepper diced
3 cloves of garlic diced
1 onion diced
1/2 cup fresh Italian Parsley chopped
2 tsps dried basil
2 can diced fire roasted tomatoes
8 cups of chicken stock
1 tsp salt
1 tsp pepper
1 tsp cajun seasoning (optional)
1 package frozen chopped spinach
1 cup orzo
Parmesan cheese

Directions

1. Place the sausage in a large pot over medium heat with a bit of extra virgin olive oil, and cook until evenly brown. Remove from pot keeping any rendered fat in the pot. Add bell pepper, onion, and garlic and saute for 3-5 minutes until vegetables are cooked.

2. Crumble sausage and add back. Add tomatoes with their liquid. Stir in parsley, basil, salt, pepper, cajun seasoning, and chicken broth. Cover, place over medium heat, and bring to a boil. Reduce heat to low, and cook for 30 minutes.

3. Stir orzo pasta and spinach into the pot. Continue cooking soup 10 minutes, or until pasta is al dente. Serve topped with Parmesan cheese.

I served this with Formaggio Melts. Makes about 3 times what we can eat. I freeze two quart bags after we eat on this once.

Sausage and Cheese Bagels

Ingredients
Mini bagels
2 lbs. sage sausage
16 oz. Velveeta cheese
Dried Parsley

Directions
Brown sausage and drain. Add Velveeta cheese and melt. Once cheese is melted add parsley. Spoon mixture on mini bagels and put on baking sheet (cover the sheet with foil) Bake at 350 for 10 minutes.

Sausage Casserole

Ingredients
1 lb. sage sausage
5 medium potatoes sliced
1 small onion - thinly sliced
1/4 teaspoon salt
pepper to taste
1 can cream of chicken soup
1 can cream of mushroom soup

Directions
Grease 1 1/2 qt. baking dish. Put sausage in bottom. Put onions and potatoes on top of meat. Sprinkle with salt and pepper. Mix the 2 cans of soup together and pour on top. Cover and bake at 350 for 2 hours.