I had a 10-pound bag of Russet Potatoes that kept screaming at me to use them. I had done 15 chicken dinners for the freezer and said, I can do some sides to go with them.
I par-boiled chopped potatoes, leaving the skin on. Then sauteed onions and peppers, and fried them in the skillet with a little flour and cheese. Simple, yet effective. I had some for dinner, to go with the Raspberry/Balsamic Chicken I had marinated the day before, and enough for 3 side dishes to freeze.
2-3 lbs. chicken thighs
3 tablespoons balsamic vinegar
1/2 cup raspberry syrup (optional)
2 tablespoons olive oil
1 teaspoon honey
1 lemon, juice of
4 garlic cloves, minced
1 tablespoon fresh thyme
1 teaspoon dried oregano
½ teaspoon sweet paprika
After mixing all the ingredients well, I let the thighs marinate overnight, then packaged most of them for the freezer. I put the leftover marinade into a container and will have that on hand, too.
I have to say the raspberry syrup added a nice flavor to the Balsamic chicken.
If you are wondering what those greens are, well, I picked some Dandelion greens that morning and added them to the meal.
I plan to make a large batch of scalloped potatoes, my favorite, and add them to my freezer stash as well. Have a wonderful weekend, everyone.
