recipe project

Now that I have "fall fever" I want to make soup! It is supposed to be in the low 70's and rainy here tomorrow..... so I think that I will make this. I love this soup. I made it with Mom's chili when we had Owen's first birthday party.

Continue reading "White Chili" »

Posted by Corrine at 9:02 PM | Permalink
Posted to: Chicken , Corrine , Soup

1 tablespoon olive oil
2 cloves garlic, thinly sliced
1 28-ounce can diced tomatoes, drained
1/3 cup apricot jam or preserves
1 tablespoon balsamic vinegar
2 1/2 teaspoons kosher salt
3/4 teaspoon black pepper
1 4-pound chicken, cut into pieces

Heat oven to 400° F.

Heat the oil in a medium saucepan over medium-high heat. Add the garlic and cook for 1 minute. Stir in the tomatoes, jam, vinegar, 1 1/2 teaspoons of the salt, and 1/2 teaspoon of the pepper. Simmer until the sauce has thickened slightly, about 15 minutes.

Meanwhile, rinse the chicken and pat it dry with paper towels. Arrange the pieces in a 9-by-13-inch baking dish and season with the remaining salt and pepper. Pour the barbecue sauce over the chicken. Roast, spooning the sauce over the chicken once, until the chicken is cooked through, about 1 hour.

Makes 4 servings

Becky's Notes:
I just used 1 lb of chicken breast with all of the sauce and it was delicious! It was super easy and we will be eating this again!

Posted by Becky at 8:07 PM | Permalink
Posted to: Becky , Chicken , Main Course , photo

3 tablespoons low-sodium soy sauce
1 tablespoon honey
3/4 teaspoon ground ginger
3/4 teaspoon cornstarch
1/4 teaspoon paprika
1/4 teaspoon black pepper, divided
12 ounces skinned boned chicken breast, cut into 1/2-inch strips
cooking spray
2-3 cups chopped peeled mango
hot pepper flakes to taste
4 cups hot cooked rice

1. Combine first 5 ingredients and 1/8 teaspoon pepper in a small bowl, stirring well with a whisk. Sprinkle chicken with 1/8 teaspoon pepper.
2. Place a large skillet coated with cooking spray over medium-high heat until hot. Add chicken, saute 5 minutes or until done. Add mango and saute 2 minutes. Stir in soy sauce mixture. Bring to a boil; cook 1 minute or until slightly thick. Serve over rice.

Yield 4 servings (serving size 1 1/4 cups chicken mixture and 1 cup rice).

Becky's notes:
Original recipe (Cooking Light, September 2001) called for 3 cups bok choy and 1 cup sliced mushrooms. I just used more mango (original called for 1 cup mango--about 1 medium) and I bought frozen mango chunks. I made this a lot when we lived in Korea and accidentally added the hot pepper flakes the first time--a great mistake! I also tend to use way more pepper than the recipe calls for.

Posted by Becky at 1:34 PM | Permalink
Posted to: Becky , Chicken , Main Course

1 cup soy sauce
2/3 cup sugar
1/3 cup water
3 cloves grated garlic
1/8 cup cooking wine
chicken

Marinate chicken 2 hours or overnight. Bake in 350 degree oven for approx. 1 hour. Turn once and baste for more color.

Note: This recipe was given to me by my friend Kay Takahashi. I worked with her at the probation department in Golden, CO. She is Japanese and was born in Wyoming in a Japanese concentration camp during World War II. Her parents were also born in the USA but were sent to the camp as were other Japanese Americans during the war. When Kay gave out recipes she would say, "just add a litte of this and a little of that"--no real set measurements of ingredients, so this is pretty detailed!

Posted by Adele at 9:57 AM | Permalink
Posted to: Adele , Chicken , Main Course