The Maple Tree Inn... and Chicken Recipes

What I really wanted to blog about was Jonah's first trip to Cartwright's Maple Tree Inn. I wanted to post a cute picture of his first time there. Stephan and I have been going at least 3-4 times per season every year, except last year. I was just too pregnant and uncomfortable and the thought of an hour ride in the car was not at all appealing. This year we couldn't wait to take Jonah for his first taste of buckwheat pancakes and REAL maple syrup. Sure enough, he gobbled up his own little pancake (well his "little" pancake seemed just as big as the standard size, and I guess he really only ate about half). He sat in his booster seat and enjoyed smooshing the pancake with his fingers, chasing it around the table as he mashed it up, and eventually popping it in his mouth. It was just precious, he looked like such a big boy. My plan was to bring the camera so we could document the moment. Well, you guessed it, I forgot the camera. Oh well. We will go back again, take pictures, and remember the second time 'round.

So last week I posted that I was making "make ahead chicken recipes" and I got a bunch of requests for the recipes. All the credit goes to Robin, she is the queen of make ahead, freeze ahead, crockpot ahead ( and man she makes the BEST pulled pork EVER). So here are the chicken recipes.. next time I will post the pulled pork!

Cranberry Chicken

8 oz Catalina dressing
1 pkg dry onion soup mix
1 (16oz) can whole-berry cranberry sauce
4 boned chicken breasts*


Mix together all ingredients except chicken. Place chicken and mixture together in freezer bag. Freeze for later use.

On serving day:

Thaw completely.

Place chicken with sauce mixture in greased baking dish, and bake uncovered at 350 degrees for 1-1 1/2 hours.

SERVES: 4

*Note: You may use boneless chicken, but modify the cooking time to 45-60 minutes.



Hawaiian Chicken (Crock-Pot)

6 lbs. boneless chicken breasts
1 (16 oz) can pineapple slices, drained
1 (15 oz) can mandarin oranges, drained
1/4 c. cornstarch
1/2 c. brown sugar
1/4 c. soy sauce
1/4 c. lemon juice
1 t. salt
1 t. ground ginger
1/2 t. ground red pepper


Place chicken in a freezer bag. Mix together remaining ingredients from list. Pour over chicken in the bag. Freeze.

SERVES: 8-10


Serving day instructions:

Thaw chicken mixture. Place in a crock-pot, cover, and cook on LOW for 4-5 hours or HIGH for 2-3 hours. If desired, add fresh green pepper chunks to crock-pot one hour before serving.

Serve over steamed rice and top with toasted almonds.


*NOTE: You may double the fruit to two cans of each if desired. And, feel free to separate this recipe into 2 (3lb.) portions if it suits your family size.
Use 3 big packs of chicken to assemble the four following recipes. None require cooked chicken or cooking before freezing.

Chicken Dijon

1/2 c. bottle ranch dressing
1/2 c. Dijon mustard
1 c. Italian-seasoned bread crumbs
6 medium boneless, skinless chicken breast halves

1. Preheat oven to 350 degrees. Coat a 9x13 pan with nonstick spray.

2. Stir together the salad dressing and mustard. Put breadcrumbs in a shallow dish. Use a pastry brush to coat both sides of chicken with mixture. Coat chicken with bread crumbs. Arrange chicken in the prepared dish.

3. Bake, uncovered, 40-60 minutes or until chicken tests done.

FREEZE AHEAD: Prepare through step 2. Cover with plastic wrap and foil. Freeze up to 2 months. Defrost completely in fridge. Remove wrap and foil before baking.

SERVES: 6

Chicken Parisienne (Make Ahead for Crock-Pot)

Mix together:

1/2 c. white wine
1 (10 oz) can cream of mushroom soup
1/2 c. mushrooms, sliced

Stir 1/4 c. flour into 1 c. sour cream; add to soup mixture. Place mixture together with 6 boned chicken breasts (or boneless) in freezer bag. Freeze.

On serving day: Place chicken and sauce in crock-pot. Sprinkle salt, pepper and paprika over top. Cover and cook on low for 6-8 hours (boned chicken) or low 3-4 for boneless. Serve with pasta or potatoes.

SERVES: 6