Asian Honey Beef Kabobs {freezer marinade}

June 12, 2012 · by · Leave a Comment

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Instead of buying a steak for each guest, why not buy a half or even a third and make  your own kabobs? Kabobs are healthy, fun and economical. It’s a great way to clean out your vege drawer in your fridge. Vegetable prices will be dropping lower as we continue into summer so it’s a prime time to make any kind of kabob.

One of our favorite marinades for kabobs is Asian Honey marinade which I use often with chicken. However, it’s excellent on steak as well. I’ll marinate about three cubed steaks in the marinade prior to freezing. The bag is labled and ready to thaw 24 hours in my plastic shoe box. When I’m ready to grill, I thread my cubed vegetables on a wooden skewer soaked for thirty minutes. Dinner is colorful, delicious and easy! Serve kabobs with brown rice, pilaf, wild rice or pasta.

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Asian Honey Beef Kabobs

Ingredients

  • 2 ½ pounds steak (we like sirloin or ribeye)
  • ½ c. soy sauce
  • 2 Tablespoon canola or vegetable oil
  • 2 Tablespoons sesame oil
  • 3 T ablespoons honey
  • 1 Tablespoon sesame seeds
  • 2 garlic cloves, minced
  • ¼ tsp. ginger

Instructions

  1. Cut into 2-3 inch steak cubes and divide between two freezer bags. Combine all the marinade ingredients and mix well to distribute honey. Divide marinade between two bags of steak. Squeeze air out and seal. Marinater 24 hours or freeze. Thaw 24 hours and thread beef cubes and vegetables on a soaked (30 minute soaking time) wooden or metal skewer Grill on medium high until desired doneness.
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Click here to see how a totorial  for chicken? Promise me you’ll make aan Asian Honey Salad with any leftovers.

Have you ever frozen meat in a marinade and thawed for cooking?

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Filed Under: Beef · Tagged: ,

Grilling In Bulk plus Asian Chicken Salad Recipe

July 20, 2011 · by · Leave a Comment

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Chicken in three different flavors, anyone? I’ve got three types of marinated chicken on the grill tonight. The night before we grill, I thawed three bags of chicken cutlets I marinated in bulk. Now, I’m grilling in bulk to save myself more time in the kitchen. I like to make my favorite grilled convenience chicken for awesome quick meals during the summer. Our family is always on the go and the cooked convenience chicken is handy for all kinds of meals like, pasta salad, wraps, quesadillas, panani sandwiches, salads, and more.

I begin by grilling all the chicken. Like I said earlier, I like to have a selection of flavors on hand because I’ve marinated 40# in advance. See the full post here, along with the freezer marinades.

I had my sweet hubbie grill:

Chicken Fajita

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Italian Chicken

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Asian Honey Sesame

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I cover these beautiful plates of chicken with foil to keep them moist and ready to eat when we are.

This creates a little bit of broth that I add to my sliced convenience chicken. See the full post on how I slice and bag the convenience chicken here.

Now what to make for dinner? We decided to have an Asian Chicken Salad using diced Asian Honey Sesame Chicken.

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Asian Chicken Salad 

This can be made with any of the following ingredients:

  • Lettuce leaves: Romaine lettuce, green leaf or spinach
  • Sweet fruit: blueberries/strawberries, mandarin oranges, apple slices
  • Protein: Asian Honey Sesame Chicken
  • Nuts: Honey Roasted Peanuts, sunflower seeds, almonds or walnuts (chow mein noodles are good too)
  • Sweet dressing: I make our own using 1/3 cup oil, 1/3 cup rice wine vinegar, 3 tablespoons raw sugar or honey, pinch of salt and pepper whisked well.

After a full tummy, I can focus better and prepare my convenience chicken for the freezer.

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Salads come together in a snap when you have grilled convenience chicken. Now go grill a bunch of chicken so you can freeze it.

This is linked to Amy’s Finer Things and Tasty Tuesday

 

Have you grilled chicken and re-frozen as a time saver?

 

Filed Under: Bulk cooking · Tagged: , ,

Grilled Asian Honey Chicken Kabobs

March 24, 2011 · by · 4 Comments

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Spring weather means grilling time! Last week, I marinated 50 pounds of chicken for grilling  four batches of parmesan chicken. It took me about five hours broken into two days, but it averaged out to 12 minutes per meal because I have twenty-four quick meals, ready to go.

Six of my bags were made into Asian Honey Chicken Kabobs. I thaw the bag my shoebox over night.

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The chicken was thawing in the marinade. All I had to do was thread my favorite veges on the skewer. Tonight, I placed red pepper and onion in between the chicken cubes.

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These are grilled until the juices run clear. Be careful not to over cook kabobs or they will be dry.

I served mine over a bed of brown rice from the freezer. I double and freeze all my brown rice and pasta for future meals. It saves me time in the long run and gets the dinner on the table quicker. I warm the thawed rice or pasta on 50% power  for five minutes and then warm again on high for an additional three to five minutes.

Asian Honey Sesame Chicken Marinade

Ingredients:

2 ½ pounds chicken pieces

½  c. soy sauce

2 T. canola or vegetable oil

2 T. sesame oil

3 T. honey

Kitchen Tip: spray measuring spoon with cooking spray and honey will easily slide out

1 T. sesame seeds

2 garlic cloves, minced

¼  tsp. ginger

Directions:

Cut into 2-3 inch chicken squares and divide between two freezer bags.  Combine all the marinade ingredients and mix well to distribute honey.  Divide marinade between two bags of chicken.  Squeeze air out and seal.

See the freezing tutorial here. This would be delicious for beef or pork kabobs as well. Happy Spring. This is linked to It’s a Keeper Recipes, Finer Things Friday and Life as Mom.

Have you ever marinated meats and frozen them for quick meals?

 

This is linked to Dinner Ideas

Filed Under: Poultry and Pork · Tagged: , , ,

Freezer Italian Chicken Marinade

March 12, 2011 · by · Leave a Comment

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Whenever there’s a warm day, I’m thinking GRILL. Okay, I think  of other things besides cooking, like picnics, bike rides, camping and swimming. Have you ever bought the marinated chicken in the grocery store? Guess what? You can make your own for a fraction of the cost if you buy your chicken on sale and choose your favorite homemade marinade.

I love a tender piece of chicken grilled to perfection, especially if the flavor is infused throughout. I like to marinate fresh chicken first, and freeze it. When I place it in my thawing box the night before I plan to grill, it has time to slowly thaw in the herbs and spices and gives it a terrific flavor. Plus, it’s so easy to have the chicken marinating while  it’s thawing.

I use this marinade often because it uses easy pantry staples. I mix all the ingredients in a glass measuring cup and whisk together well.

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Then I divide into two-quart size bags. When I’m doubling and tripling this recipe, I stand the bags in a shoe box to fill easily.

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I slip 4 to 5 chicken breasts inside each labeled bag, gently squeezing excess air out and  freeze flat.

I like to gently knead the bag to distribute the spices and herbs. You can see how flavorful looking the marinade is.

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Lay the bags flat in your shoebox to freeze semi-solid. Then the bags will be frozen flat and they stack or stow easily in the freezer. Don’t forget to add it to your freezer inventory and mark each bag off your inventory when you remove it.

You can see additional freezer prep photos at my chicken fajita marinade post.

Italian Chicken Marinade

Yield: Marinade for 8-10 breasts

 

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Freezer Italian Chicken Marinade

Ingredients

  • 6 Tablespoons canola oil
  • 2 Tablespoons lemon juice
  • 2 Tablespoons Italian seasoning
  • 2 tsp. garlic salt
  • 1/2 tsp. ground black pepper
  • 8-10 boneless , skinless chicken breasts ( I butterfly all the way through if they are extra-large)

Instructions

  1. Combine all the ingredients in a glass measuring bowl.
  2. Mix well using a whisk or fork.
  3. Divide in half between two quart size freezer bags.
  4. Place 4-5 chicken breasts inside each bag. Freeze.
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Thaw for 24 hours. Heat grill to medium high heat. Grill 6 to 8 minutes per side or until juices run clear. Don’t overcook, especially if you’re going to freeze. I cover my plate with aluminum foil to seal in the juices and allow to rest for 5 minutes before serving.

Thaw and grill several bags and make convenience chicken. Follow this post to see how I slice and dice cooled chicken for the freezer for future meals.

Serving Suggestions:

  • Try grilled convenience chicken on homemade naan topped with a Greek salad or wrapped in a whole wheat pita with Greek dressing.
  • Lay sliced chicken  on a salad bed with feta cheese, black olives, peperoncini.
  • Serve with freezer twice baked potatoes.
  • Dice it and make a homemade chicken braid with broccoli, mozzarella and grated lemon rind using freezer brioche dough.

This is linked to What’s On Your Plate?

Filed Under: Poultry and Pork · Tagged: , , , ,

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