A lot of times you’ll come across recipes that call for a small amount of a seasoning blend. Most run out to the store and purchase it, but if you know what makes up that blend a lot of times you already have everything handy in your spice cabinet. If I don’t happen to already have the seasoning mixed up I research it online and make up a batch. I find it is better to have a large quantity of your basic herbs and spices and make small batches of blends than going out and buying a bunch of jars you aren’t going to use all of the time. An added bonus is you really know what is going into the blend so you really know what is going into your dish!

Tomorrow, I’ll show you a great recipe that includes this seasoning!

***Congratulations to Kylee from Arizona and Kylee Cooks. She won a set of small and large Glad FreezerWare containers. Hope you enjoy!

Italian Seasoning

Ingredients

• 2 Tablespoons basil
• 2 Tablespoons marjoram
• 2 Tablespoons oregano
• 2 Tablespoons rosemary
• 2 Tablespoons thyme

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Mix all of the ingredients together until well combined. Store in an airtight container.

Source: Frugal Living

Even though I cook new recipes a few times a week, I tend to get bored with food sometimes. Between needing new ideas for proteins and the rising costs of food it can be daunting sometimes. Cheap cuts of meat aren’t so cheap anymore. We don’t often eat chicken on the bone out of preference, but sometimes it’s nice to change things up, plus it’s very inexpensive. You can typically get chicken drumsticks for $0.99 cents a pound. The rest of the ingredients are pantry staples so this adds up to be a very inexpensive meal. Pair it with any side you’d like and you’ve got a nice, quick meal. The marinade is forgiving. I set the chicken in the marinade in the morning and made it that night and it wasn’t too strong.

Honey-Soy Sauce Chicken

Ingredients

• 1/4 cup low-sodium soy sauce
• 1/4 cup honey
• 3 garlic cloves, minced
• 1 Tbsp grated fresh ginger
• 12 chicken drumsticks, about 3 1/2 pounds

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In a large, resealable plastic bag, mix soy sauce, honey, garlic and ginger. Add the chicken and turn to coat. Refrigerate for at least 1 hour.

Preheat the broiler with a rack set 10 inches from the heat. Line a large rimmed baking sheet with foil. Arrange the chicken on the sheet and pour the marinade on top. Broil for about 25 minutes, turning the chicken frequently, until cooked through.

Makes 4 servings.

Source: Food & Wine, January 2009

I’ve been wanting to make some more ice cream recipes that I’ve had tucked away. It’s summer and great fruit is in season, but my husband only wanted strawberry ice cream. I told him to pick another flavor. He suggested chocolate. Again, been there done that darling. Lets try something new. Coffee?

We aren’t coffee drinkers, but happened upon coffee ice cream a few years ago, and really liked it. Problem is, we’ve never made coffee ice cream ourselves because I don’t have coffee in the house! Most coffee recipes I’ve come across require a freshly brewed cup or fresh coffee grounds. This recipe is easy since it simply calls for a couple of tablespoons of instant coffee. I can do that! I happened to buy some instant coffee a week ago to enhance a birthday cake so now we could finally try our hands at making coffee ice cream.

This ice cream had a nice pick me up taste and was very cream. Add a little chocolate sauce and it’s a sure winner! Most importantly, it got the thumbs up from my husband and daughter so it gets to live another day. I think next time I’ll probably add chocolate chips since we love chocolate chips in our ice cream, but I didn’t want you all to think that we always have them (even though we do).

Don’t forget, go to this link and leave a comment for the Glad FreezerWare giveaway!

Coffee Ice Cream

Ingredients

• 2 cups heavy cream
• 2 cups whole milk
• 3/4 cup granulated sugar
• 2 tablespoons instant coffee granules
• 6 egg yolks

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Combine the cream, milk, sugar, and coffee in a medium, heavy saucepan. Bring to a gentle boil over medium heat. Remove from the heat.

Beat the egg yolks in a medium bowl. Whisk 1 cup of the hot cream into the egg yolks. Gradually add the egg mixture in a slow, steady stream, to the hot cream. Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees F. on an instant-read thermometer, about 5 minutes. Remove from the heat and strain through a fine mesh strainer into a clean container. Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Chill in the refrigerator for 2 hours.

Remove from the refrigerator and pour into the bowl of an ice cream machine. Freeze according to the manufacturer’s instructions. After the ice cream is made, transfer to an airtight container. Cover tightly and freeze until ready to serve.

Source: Emeril Lagasse

As most of you know, we make a lot of ice cream in our house. A lot! Since I try to make a few batches at a time so I can stockpile, which is difficult to do since my daughter now knows when we’re out of ice cream there is always more in the basement freezer! I’m always looking for a container that will be a nice size to hold the ice cream, be easy to scoop ice cream out of the container, and most importantly a container that lasts. I’ve bought commercial containers that seem to crack after just one use. Not good!

I had the opportunity to try Glad FreezerWare through Foodbuzz’s Tastemaker Program and I’ve got to say, these are great containers. Especially for ice cream! The large size holds 2 pints and gives you enough surface area to make a nice scoop. The plastic doesn’t get brittle and crack after being in the cold for so long and then going into the sink either.

I also showed these containers in my Stuffed Shells recipe yesterday. The small size is great for a single serving of the shells when it’s just my husband or I at home. The best part is you can take the container from the freezer right to the microwave with no problems. Best part here? I had no tomato sauce stains on the container. Yay for not stained containers that I’m not embarrassed to loan to a friend!
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So, Glad sent my family a nice batch of large and small FreezerWare containers. I have decided that, even though I like them a lot, I wanted to share some with one lucky reader. You can try the Stuffed Shells with Beef and Cheese I made yesterday, the Coffee Ice Cream recipe I’ll be posting tomorrow that you see in the FreezerWare above, or I suppose anything else you’d like. All you have to do is comment on this page. Tell me your favorite freezer meal and a winner will be chosen at random. A winner will be chosen Sunday, 7 pm EST. US Residents only, please.

Also, if you go Glad’s Facebook page and share a recipe you can win some great prizes! https://www.facebook.com/Glad