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- John Scheepers
Bantam, CT
I love to make recipe basics in advance and freeze them for use later. I always have freezer bags of my lemon chicken on hand, as well as oven-baked eggplant. It makes delicious and healthy dinners a snap on work nights, particularly during the bulb season when easy, quick comfort food is such a saving grace. -
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- John Scheepers
Bantam, CT
This is one of those family dinner recipes that we make when we all need comfort food and we don't want anyone slaving in the kitchen right before dinner: perfect leading up to the holidays. It is a bit of a 1950's throwback (not that there is anything wrong with that) since it includes condensed canned soup. But I suppose we are allowed to make something like this every once in a while, particularly when it is such a feel- and taste-good concoction. It is a wonderful casserole to bring to a friend's home or for a family get together when you don't know exactly how many people are coming. A hug in every bite. -
- John Scheepers
Bantam, Connecticut
This is one of my very favorite recipes for holiday dinners. Not only is it relatively easy to prepare, but it can be prepared in advance and frozen or chilled until shortly before dinner. It is the most wonderful combination of holiday spices. It is equally as wonderful with or without the sliced mushrooms. It is wonderful served with long grain and wild rice or a potato gratin, and haricots verts. -
- John Scheepers
Bantam, CT
There are few matches made in heaven better than garlic and ginger root. And orange. After years of testing and tweaking, this recipe is our favorite go-to sauce for oven roasted chicken thighs. And salmon steaks. And..... -
- John Scheepers
Bantam, CT
We love to capture summer’s harvest in special recipes that freeze well for cozy, winter dinners with friends. A personal favorite, this recipe is not tricky although it is a bit time consuming. It's worth the time it takes because it allows us to prepare dinner in advance so we can enjoy the evening rather than being in the kitchen apart from all the fun. -
- John Scheepers
Bantam, CT
Chicken roulades of all sorts have been a passion of mine. They're a great way to use sautéed vegetables of all kinds. I like to sauté different combinations of vegetables in advance and freeze them in 2 cup portions. Then, when I want to make chicken roulades on a work night, I just pop a bag out of the freezer. Quick, easy and delicious.