Can I get away with freezing this?
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Mrs. George enjoys lobster. Me, not so much. I don't like the texture and lack of taste.
So, on the twice-yearly occasions when she wants food from Red Lobster, I order their "Cajun Chicken Alfredo." It's basically chicken alfredo with a Cajun kick. I've found several recipes for similar dishes.
Mrs. George will NOT eat anything spicy, so I'm thinking it might be a good meal for me to make for myself at lunch. However, I'd like to make enough that I could freeze what I don't eat. It's not worth the effort if I get one meal out of it, right?
Can I freeze the rest?
Here's a sample recipe.
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2 boneless skinless chicken breast halves, cut into thin strips
2 teaspoons cajun seasoning
2 tablespoons butter or 2 tablespoons margarine
1 -2 cup heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper seasoning
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
4 ounces linguine or 4 ounces fettuccine pasta, cooked and drained
grated parmesan cheese, to tastePlace chicken an Cajun seasoning in a bowl or resealable plastic bag; toss or shake to coat.
In a large skillet over medium heat, saute chicken in butter until almost tender, about 5 to 7 minutes.
Reduce heat. Add cream and seasoning; heat through. Add pasta and toss; heat through. Sprinkle Parmesan cheese if desired. Adjust the Cajun seasoning if you like it spicier.
=-=-=-=-=-=-=-=By the way, I think I'd use some "Slap Ya Mama" seasoning. @Jolly , whatddya think?
"Now look here, you Baltic gas passer... " - Mik, 6/14/08
The saying, "Lite is just one damn thing after another," is a gross understatement. The damn things overlap.
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Mrs. George enjoys lobster. Me, not so much. I don't like the texture and lack of taste.
So, on the twice-yearly occasions when she wants food from Red Lobster, I order their "Cajun Chicken Alfredo." It's basically chicken alfredo with a Cajun kick. I've found several recipes for similar dishes.
Mrs. George will NOT eat anything spicy, so I'm thinking it might be a good meal for me to make for myself at lunch. However, I'd like to make enough that I could freeze what I don't eat. It's not worth the effort if I get one meal out of it, right?
Can I freeze the rest?
Here's a sample recipe.
=-=-=-=-=-=
2 boneless skinless chicken breast halves, cut into thin strips
2 teaspoons cajun seasoning
2 tablespoons butter or 2 tablespoons margarine
1 -2 cup heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper seasoning
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
4 ounces linguine or 4 ounces fettuccine pasta, cooked and drained
grated parmesan cheese, to tastePlace chicken an Cajun seasoning in a bowl or resealable plastic bag; toss or shake to coat.
In a large skillet over medium heat, saute chicken in butter until almost tender, about 5 to 7 minutes.
Reduce heat. Add cream and seasoning; heat through. Add pasta and toss; heat through. Sprinkle Parmesan cheese if desired. Adjust the Cajun seasoning if you like it spicier.
=-=-=-=-=-=-=-=By the way, I think I'd use some "Slap Ya Mama" seasoning. @Jolly , whatddya think?
@George-K said in Can I get away with freezing this?:
Red Lobster
I used to go to Red Lobster a lot when we were in Canada - I really liked their food. When we moved to MA and I mentioned this, everybody laughed at me.
Massholes.
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@George-K said in Can I get away with freezing this?:
Red Lobster
I used to go to Red Lobster a lot when we were in Canada - I really liked their food. When we moved to MA and I mentioned this, everybody laughed at me.
Massholes.
@Doctor-Phibes it’s not just them that’s laughing at you. Just sayin’.
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I'd worry a bit about the cream separating when it's thawed after freezing. It might not; it might end up a little more watery than is ideal.
You could make it following the recipe and freeze it and observe what happens. Or you could follow the recipe but leave out the cream, freeze it, and add the cream after you defrost it. Do the dish in two steps, IOW.
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Mrs. George enjoys lobster. Me, not so much. I don't like the texture and lack of taste.
So, on the twice-yearly occasions when she wants food from Red Lobster, I order their "Cajun Chicken Alfredo." It's basically chicken alfredo with a Cajun kick. I've found several recipes for similar dishes.
Mrs. George will NOT eat anything spicy, so I'm thinking it might be a good meal for me to make for myself at lunch. However, I'd like to make enough that I could freeze what I don't eat. It's not worth the effort if I get one meal out of it, right?
Can I freeze the rest?
Here's a sample recipe.
=-=-=-=-=-=
2 boneless skinless chicken breast halves, cut into thin strips
2 teaspoons cajun seasoning
2 tablespoons butter or 2 tablespoons margarine
1 -2 cup heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper seasoning
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
4 ounces linguine or 4 ounces fettuccine pasta, cooked and drained
grated parmesan cheese, to tastePlace chicken an Cajun seasoning in a bowl or resealable plastic bag; toss or shake to coat.
In a large skillet over medium heat, saute chicken in butter until almost tender, about 5 to 7 minutes.
Reduce heat. Add cream and seasoning; heat through. Add pasta and toss; heat through. Sprinkle Parmesan cheese if desired. Adjust the Cajun seasoning if you like it spicier.
=-=-=-=-=-=-=-=By the way, I think I'd use some "Slap Ya Mama" seasoning. @Jolly , whatddya think?
@George-K said in Can I get away with freezing this?:
Mrs. George enjoys lobster. Me, not so much. I don't like the texture and lack of taste.
Here you are George:
Link to video -
Buy her crawfish. They're cheaper.
Just tell her they're mini-lobsters.
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@Jolly said in Can I get away with freezing this?:
Buy her crawfish. They're cheaper.
Just tell her they're mini-lobsters.
I really don't care what she eats. If she likes sea-insects, more power to her.
I, on the other hand, prefer my protein to be land-based and flavorful.
Don't give me that "Oh it wasn't prepared properly" bullshit. Even a good steak prepared improperly will taste at least OK.
Seafood? Nah.
OTOH, I'd come for some of this...at least the beer part.
Link to video -
Walked into the lab Friday and they hollered at me and told me my crawfish was in the break room. They even saved me some corn and potatoes (it was Hospital Week last week. That bunch of coonasses ate all week. Friday just happened to be a crawfish boil outside under the doc's parking area).
No beer, though.
But back to seafood... Love it. Had shrimp twice this week at home. Snapper, red bass, scallops, oysters (not raw, though), crab...It's all good.
Man, you don't know what you're missing!
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Walked into the lab Friday and they hollered at me and told me my crawfish was in the break room. They even saved me some corn and potatoes (it was Hospital Week last week. That bunch of coonasses ate all week. Friday just happened to be a crawfish boil outside under the doc's parking area).
No beer, though.
But back to seafood... Love it. Had shrimp twice this week at home. Snapper, red bass, scallops, oysters (not raw, though), crab...It's all good.
Man, you don't know what you're missing!
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Back to the original post.
I made it for lunch today. I only made 1 chicken breast, and I could have used a little less Slap-Ya-Mama. Also, I went a little light on the cream, should've used more.
Otherwise came out just fine, and I refrigerated the rest for tomorrow's lunch. Or, perhaps, I'll freeze it as an experiment.
