Now if you're familiar with Cranberry Chicken, you'll recognize this as being extremely similar. I found this recipe popping up in a few different books and online, and since Bobby and I like Cranberry Chicken so much, I thought it couldn't be too bad to try!
It's very good, but sweeter than Cranberry Chicken--apricots don't really have the tang that cranberries do. But all-in-all it is quick, easy, can be made the night before and refrigerated, and really good.
Apricot Chicken
3-4 boneless, skinless chicken breasts
1 package dry onion soup mix
1 cup (ish) of Fat Free Catalina dressing
1 jar of apricot preserves (we used Sugar-free and it was plenty sweet)
In a mixing bowl combine the dry onion soup mix, the Catalina dressing, and the apricot preserves. Mix until blended. Pre-heat oven to 400, and Pam a 9x13 baking dish. Use a paper towel to pat down each chicken breast, and place in the baking dish. Cover with all of the apricot mix. Bake uncovered for 45 minutes for 3 breasts, or longer for additional.
Serve over rice or quinoa, and spoon extra apricot mix onto the chicken. Pair with a green salad or veggie and Yum!
And if you want to make the Cranberry version--substitute the apricot preserves for a can of whole berry cranberry sauce, and pat the chicken breasts with a little bit of garlic salt.
I triumphantly return from yet another leave of absence. But with a completely legit excuse because believe it or not, hand surgery doesn't make you feel up to extra typing at the end of the day! While I'm not going to include a pre-op picture (because this blog is for hungry people, not those looking to lose their appetites), but I have included an embarrassing iPhone pic of Shadow smothering me while I was on pain killers. But for those purely interested in food I'll keep the life updates brief: My hand is healing, I have a cool scar; I work, Bobby works, we work (you see the fun pattern?); Bobby is on Internal Medicine and has ruled out specializing in Kidneys; Shadow and Gus are sad the weather is changing and walks and screen door time are becoming more infrequent--but otherwise good.
The blog is also blue--in effort to sooth me into what will surely be a blustery winter--or perhaps more because I got tired of green. I'm also going to try to post a photo with each new recipe so the two I post today will have photos--as well as the Cajun Mahi-Mahi.
So in the spirit of Fall, I made Mom's chili. Taylor would again call this a non recipe, but it varies from the package directions so I think it counts. And I DID take a photo of the chili itself, but you know, the funny thing about photos of chili is that they're never really appetizing. So instead I'm including an "action shot" of the Frito Pie in the making.
For you non-Southerners (and I don't categorize myself as such, but more of a pseudo-Southerner since I'm not without full-functioning use of Bless-Her-Heart's and Shake-A-Leg's), Frito Pie is the best thing that happens to chili. It's when the spicy hot goodness blends with shredded cheddar and a handful of Fritos. Mmm Mmm Mmm.
Mom's Chili/Frito Pie
1 package Carol Shelby's Chili Mix (in KY they come in double packages, so make sure you split it in half and save the rest in a ziploc bag)
1 lb lean ground beef
1 can chili beans
8oz tomato sauce
16oz water
The back of Carol Shelby's Chili Mix will tell you to add different things, but just stick with what my mother does. Brown the ground beef in the bottom of a dutch oven or soup pot. Once fully cooked, add the water, tomato sauce, chili beans, and mix. Carol Shelby's mix comes with flour for thickening, cayenne pepper for spice, and salt. I mix in the flour and about half of the cayenne. Cook covered on med-low for at least 45--but an hour is better.
Before serving, put a handful of Fritos in the bottom of your bowl, and top it with a handful of cheddar cheese. Then pour the chili over it to melt the cheese thoroughly. It should get enough salt from the chips and cheese, but you may need to add a few extra sprinkles if the meat was really lean. And there you have Frito Pie--the best thing you can do for your chili.
