Last week I told you about a contest I was entering, where I was challenged to make a delicious March Madness snack using at least frozen food products. Well, tonight at the #FrozenChefMadness Twitter Party my entry was honored to be named as one of the #EliteAte, which means I am into the semi-finals! Soon they will announce the #FinalFour and then me, as the winner.
Okay, maybe I’m getting a little bit ahead of myself — some of the competition is pretty intimidating — but I am really proud of this dish, and I think you’ll love it if you try it.
So without further ado, the promised recipe!
I don’t know what it is about Frozen that has made it such a huge hit — I mean, other than the obvious all-around excellence that makes it massively appealing to children and adults — but clearly Disney is not oblivious to it. The release of Frozen on DVD yesterday felt like it happened really fast (strike while the fire is hot, I guess), but man, I have never in my life heard from more parents who were happy to go pick up a movie on the week it was released.
Get comfy, moms and dads and aunts and uncles and grandparents the world over, because you’re going to be seeing this one a lot.
Being a family of avid (well, enthusiastic, at least) gardeners, we’re no strangers to the problem of sometimes having way more fresh, ripe produce than we can use. Last year we had seven rather abundant tomato plants, for goodness sake. As a result, we have had to learn to preserve what we grow. That has definitely meant a lot of canning, and pickle-making, but for some foods my experience has led me to prefer one method over the rest: freezing.