Friday, November 26, 2010

Apricot Chicken

This recipe was contributed by Sarah McKenna, who got the recipe from Emily Southerland.

I love my meat sweet, so this is a perfect recipe for me!  I always keep the ingredients on hand so I can whip this meal out if I don't plan something else ahead of time.  It is SO easy, and tasty, too!

Apricot Chicken

4-6 chicken breasts, either whole, or cut into strips
8 oz. bottle of Catalina, Russian, or French dressing  (I use Russian.)
1 cup apricot jam
1 packet dry onion soup mix

Mix the goop together first, then pour over chicken in a glass dish (no greasing necessary).
Bake at 350 degrees for 45 minutes or until chicken is done.  Serve over rice.

Tuesday, November 9, 2010

Chicken and Wild Rice Soup

This recipe was contributed by Sarah McKenna.  I pulled it from Rachel's blog, and she got it from her friend Natalie Dayton, who is well-known to be a fabulous cook.  It is not as easy as most of the recipes I post, but it is worth the tiny bit of extra effort.  YUM, YUM, YUM!!!

Chicken and Wild Rice Soup

3-4 chicken breasts, cooked and cubed or shredded
1 box Long Grain and Wild Rice mix
2 cans chicken broth
4 cups milk (Regular or evaporated.  I use a mix.)
1/2 cup butter
1/2 cup flour
1 1/2 Tbs. cornstarch
(1/2 tsp poultry seasoning, optional)
2 carrots, chopped
2 celery stalks, chopped
Salt and pepper

-Cook the chicken.
-At the same time, cook the rice according to the directions on the box.
-In a large pot, melt butter. Add chopped carrots and celery and pepper to taste, and sauté for about 10 minutes until tender. Add flour, cornstarch and the poultry seasoning (optional), and whisk together quickly.
-Add chicken broth and milk, whisking quickly as you pour.   Cook over medium-low heat stirring often.
-When the chicken and rice are finished, cut chicken into bite-size pieces and add both to the soup.

Monday, November 1, 2010

Spiced Pork Tenderloin with Sauteed Apples

This recipe was contributed by Rachel Nielson from Cooking Light magazine.

This was super fast and easy and quite delicious.  I even liked the pork without the sauteed apples!

1.  Trim 1 pound pork tenderloin and cut crosswise into 12 pieces

2.   Combine and sprinkle over pork:

1/2 t. salt
1/4 t. ground coriander
1/4 t. freshly ground black pepper
1/8 t. ground cinammon
1/8 t. ground nutmeg

3.   Heat large skillet and coat with cooking spray.  Add seasoned pork to pan; cook 3 minutes on each side or until desired degree of doneness.  Remove pork from pan; keep warm.

4.  Melt 2 T. butter in pan.  Swirl to coat.  Add the following and saute 4 minutes or until apples start to brown:

2 cups thinly sliced unpeeled Braeburn or Gala apple
1/3 c. thinkly sliced shallots (I left this out because we didn't have any)
1/8 t. salt

5.  Add 1/4 cup apple cider to pan, and cook for 2 minutes or until apples are crisp-tender.  Stir in1 t. fresh thyme leaves (I used 1/2 t. dried thyme).

Serve apple mixture with the pork.