I have been eating out of my freezer exclusively for about 3 weeks. I have a chest freezer in the basement and a bottom drawer refrigerator freezer in my kitchen. Both are full. When I look at my freezer it is basically full of mason jars full of nuts, pesto, tomato sauce, broth, and soups. From there it’s got frozen cheese, puff pastry, pizza balls, meats, and frozen vegetables. Frozen Jack’s pizzas are really the only “prepared freezer food” I have in the freezer not because I am “above it” but because it doesn’t fit!
About this time of year, every year, I start panicking that I have not eaten all the sauces and pickles and soups from last year’s garden harvest and we are on the cusp of starting over so I feel the pressure to “eat down the freezer” which is where we are at today. Today I made chicken corn chowder from 8 cobs of corn that I had frozen as well as broth, onions, chicken breasts and peppers. I used fresh cream, potatoes, and sliced green onions to bring it together. This recipe that I previously published for bacon corn chowder is a version of my latest freezer soup.
Another recipe that made it from the freezer to the dinner table this week was one pot cheesy stuffed chicken breasts smothered in green salsa with poblanos and onions. The only thing I purchased for this recipe was green salsa and normally I have plenty canned and on hand from the Summer (see that green salsa recipe here) but I was out.
Frozen chicken breasts, frozen poblano peppers and jalapeno, frozen goat cheese, frozen broth, and frozen mozzarella made this dish a winner.
- 4 boneless skinless chicken breasts
- 4 ounces cream cheese, at room temperature
- 2 ounces Jalapeno or Plain The Humble Goat Cheese
- 1 small jalapeno seeded and diced small
- 2 poblano peppers, sliced
- 1 small yellow onion, sliced
- 1/3 cup shredded Mozzarella Cheese
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons extra virgin olive oil
- 1 jar Herdez salsa verde
- 1/2 cup chicken broth
- fresh cilantro and limes for serving
Preheat the oven to 425° F.
Mix the cream cheese, goat cheese, and chopped jalapeno
Slice the chicken breasts through the middle horizontally to within a 1/2 inch of the other side.
Open the breasts and spread them out like an open book. Spread the cheese mixture on 1 side of the chicken, then add a few poblano pepper strips, top with 1 Tablespoon or so of Mozzarella cheese..
Fold the chicken together over the peppers and cheese.
Place the chicken in the cast iron skillet
Sprinkle the chicken breasts evenly with chili powder, paprika, garlic powder, and salt
Drizzle breasts with olive oil.
Sprinkle the remaining poblano peppers and onions around the chicken.
Pour the jar of salsa verde around the sides of the dish. Add the 1/2 cup of chicken broth around the sides of the dish
Bake 30 minutes, until the chicken is cooked through.
Garnish with fresh cilantro and limes and serve with tortillas and rice