This unsuspecting hen will make fine Easter fare with a special touch!
The yummiest recipes just came in from Tawra Kellam and Living On a Dime. I just had to share it. If there are drool marks on the page, you’ll understand why…
“*APRICOT CHICKEN
1 lb. boneless, skinless chicken breast, cut into chunks
2 cloves of garlic, minced
1 Tbsp. oil, olive or vegetable
1/2 cup apricot preserves
1/4 cup barbecue sauce
1/4 cup water
2 Tbsp. onion soup mix
Cook chicken in garlic and oil until brown. Place in an 8 inch baking dish. Combine everything else and pour over chicken. Bake uncovered at 375° for 25-30 minutes until juices run clear. Serve over rice.”
There is a side dish from Tawra to go with your Apricot Chicken entree. Since asparagus is a big favorite in our household I’m sure this will find its way to our table:
“*GARLIC LIME ASPARAGUS
1 tsp. butter
1 Tbsp. olive oil
1 garlic clove, minced
1 medium shallot, minced*
1 bunch asparagus spears, trimmed
1/4 lime, squeezed (lemon juice works in a pinch)
Salt and pepper to taste
In a skillet, cook garlic and shallot in butter and oil for 1-2 minutes. Stir in asparagus and cook until tender, about 5-10 minutes. When ready to serve, squeeze lime juice on top. Then add salt and pepper.
*Shallots are small brown onions that are about 1-2 inches around. If you don’t have one then just use a couple of tablespoons of regular onion.”
Living On A Dime offers a plethora of great food ideas, menu plans and common sense notions for people who depend on frugality, SNAP or WIC or Angel Food Ministries. There is also lots of help for those who use food commodities or food pantry items, as well as users of Farmers Markets Coupons.
If you are interested in health you might like to cruise over to Mother Connie Sez or The Healthy and Wealthy You. If you are interested to learn about boosting your household income you might like to take a peek at Rapid Cash Review or Work At Home Freelancing. We are shameless in requesting comments on every blog…grin…Oh, and we perpetually beg for messages at foodstampscookingclub@gmail.com !
Before we sign off we want to thank Tawra Kellam for her wonderful contribution to our lives, this blog and to those who benefit from her good help.
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