Family Corner

Apricot-Mustard Glazed Chicken Breasts

Posted on May 26, 2009. Filed under: Chicken, Family Corner |

seleach originally posted this recipe in What’s for Dinner February 2009.

Apricot-Mustard-Glazed Chicken Breasts

1 c apricot jam

1/2 c dijon mustard

1/2 c low-sodium chicken broth

8 spilt chicken breast halves, on the bone

salt  and pepper

2 tbsp butter, cut into pieces and softened

12 dried apricots cut into thin slivers

Preheat oven to 375*. In a small saucepan, stir together jam, mustard and broth. Bring to a boil over high heat, stirring occasionally. Reduce heat to med-low and cook, stirring, until jam has dissolved, about 3 min. Season chicken with salt and pepper. Divide and arrange in one flat layer in 2 large baking dishes. Pour jam mixture over chicken and turn to coat. Dot chicken with butter. Scatter apricots over chicken and bake, uncovered until chicken is lightly browned and cooked through about 1 hr. Turn and bast chicken often. Serve with the sauce from the dishes spooned over the top.

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Jamie’s Spinach & Swiss Quiche

Posted on March 22, 2009. Filed under: Appetizers, Family Corner |

1 pie shell
1/2 cup onion, sauted in butter or olive oil
1 lb. cooked asparagus
10 slices of cooked and crumbled bacon
1 cup swiss cheese
1 Tbsp. flour
1 cup half and half
3 eggs

Combine veggies, cheese, flour, and crumbled bacon and add to pie shell. Whisk together eggs and half and half and pour over top. Bake at 400* 25 minutes or until evenly baked.

You could change out the ingredients, like replace with spinach or broccoli, ham or a different cheese, too.

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Honey Mustard Chicken

Posted on January 26, 2009. Filed under: Chicken, Family Corner, Main Dish, Reviewed |

1/3 cup Dijon mustard

1/3 cup honey

2 tablespoons chopped dill or 1 tablespoon dried dill

1 teaspoon freshly grated orange peel

1 (2 1/2 pound)chicken…quartered

Preheat oven to 400’…Combine mustard and honey in a small bowl…Stir in dill and orange peel… Line a baking sheet with foil.Place chicken skin-side down on prepared pan.Brush sauce on top the chicken-coat well… Turn chicken over.Gently pull back skin and brush meat with sauce.Gently pull skin back over sauce… Brush skin with remaining sauce.Bake until juices run clear when thickest protion of meat is pierced with a knife.About 30 minutes…

Source:  BuddyBeanieBaby at FamilyCorner

REVIEW:  This was fabulous!  I baked it in a Pyrex dish, 9X13, lightly greased.  Also, I didn’t put any sauce under the skin on the top side.  I wouldn’t have had enough sauce to do that.  It smelled great and tasted really good too.

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Mexican Chicken in the Crockpot

Posted on January 6, 2009. Filed under: Chicken, Family Corner, Hispanic, Reviewed, Slow-Cooker |

Mexican chicken in the crockpot

1 small pkg. (12 oz) frozen corn
1 can of black beans drained and rinsed
2 cup Salsa (Pace) divided
4 or 5 boneless, skinless chicken breast
8oz. cream cheese (lite)
1/2 cup chopped onion divided
1 bell pepper seeded and chopped & divided
optional 1 can small olives drained

In the crockpot layer 1/4 c onions beans, corn, 1c. salsa, 1/2 green pepper, (olives) chicken, onions, & peppers and last cup of salsa. Cook on high for 4 hours or until chicken is cooked. Place Cream cheese on top and allow to melt. Remove chicken breast and stir what is in the crock pot, replace chicken. Turn to low and serve anytime you’re ready. May be served with plain rice or noodles.
Source: Vrsherren @ Family Corner

REVIEW:  This looked great until I added the cream cheese.   Our verdict:  a big NO.  We had sandwiches instead.   I might consider something along this line but with cheddar/monterey jack instead of the cream cheese.  But I’m not in a big hurry to revisit this one.   01/24/09

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Jamie’s Breakfast Cookies

Posted on December 10, 2008. Filed under: Breakfast, Cookies, Family Corner |

Breakfast Cookies. I found it on a site called HeavenlyHomemakers and have changed it a bit here and there.
Combine:
1 cup melted butter
3/4 cup honey
2 eggs
1/2 cup buttermilk
1 tsp. each of cinnamon, vanilla, and baking soda
Stir in dry ingredients:
1 1/2 cups whole wheat flour
1/2 cup wheat germ
1/2 cup sunflower seeds
2 cups old fashioned oatmeal
Stir-ins: nuts, fruit, chocolate chips, coconut, etc. (I used 1/2 cup dried cherries and 1/2 cup raisins)
On an ungreased baking sheet, spoon out, using 1 heaping TBSP per cookie. They will be big.
Bake for 15 minutes at 350* Good for breakfast or for snacking.

Source:  jjoj at Family Corner

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