Featured Recipe: Easy Apricot Chicken

Today's featured recipe is EASY and DELICIOUS. That's about all I have to say about it.


EASY APRICOT CHICKEN
4 - 8 boneless skinless chicken breasts
1 8-oz bottle of Russian salad dressing
1 Cup Apricot Preserves/Jam
1 Package Lipton Onion Soup Mix

If your chicken breasts are frozen, no need to defrost - just place them in your baking dish. Sprinkle the entire Onion Soup Mix over the top then pour the Russian Dressing and Apricot preserves over the top and kind of "mush" it all together with a spoon.

Bake in a 350 degree oven for ~1.5 hours. (You can cook it for a shorter time if the chicken isn't frozen)

Eat with rice.

Jane Notes:
- I rarely cook 4-8 chicken breasts at once...but this makes enough sauce for that much chicken. I just do 2 breasts and have lots of leftover sauce.
- I mix the onion soup, russian dressing and apricot preserves with a spoon in the casserole dish and then add the chicken.
- I don't use the entire onion soup mix packet - I like about 1/2 - 3/4 of the packet. Just a personal preference.
- You can just add half the apricot preserves if you have an 18 oz jar. Half the jar is about 1 cup, and you won't have to wash a measuring cup. One of the reasons I love this recipe is because there are no dishes to wash except the dish it cooks in!!

Featured Recipe: Creamy Holiday Potatoes

Today's featured recipe comes from a reader named Michelle. She shared this simple recipe over a year ago. It is a great recipe. Easy, delicious...and you don't have to just cook it for a holiday dinner...I just couldn't come up with a better name. ;)


My friend Lindsay and I split the cooking responsibilities for Easter this year. Lindsay was in charge of making these potatoes. Since she's way gourmet, she actually used fresh potatoes. As you can see in the picture, they came out great...although, since I'm a big cheat in the kitchen I'm pretty sure I'll still use frozen hash browns in the future, but it was excellent cooked this way. One more thing - Lindsay made one dish with fresh garlic added and it was a good addition.

CREAMY HOLIDAY POTATOES
From TWFD Reader Michelle
Buy frozen, shredded hash brown potatoes, put a layer in a baking dish, sprinkle salt over the potatoes, continue layering potatoes and salt until dish is 3/4 full. Pour heavy cream over all until potatoes are not quite covered. Bake at about 300 degrees for several hours (see comments for more specifics on how long) until done. They will be golden brown and a little crunchy on top but creamy and yummy under the crust. If you are using a dish the size of a 9 x 13 cake pan, you will use about 3 cups of cream.

Featured Recipe: Roasted Asparagus

For Easter we had asparagus as one of our side dishes. Lindsay sent me this link to a roasted asparagus recipe. I gave it a try and it was great, so time to share it with you!


Since videos on YouTube don't always stick around forever, here's a quick run down of what to do. Super easy:
1. Spread your asparagus on a cookie sheet - a big enough tray that they aren't crowded and touching too much.
2. Drizzle olive oil, salt & pepper (I used Onera seasoned salt and pepper)
3. Toss the asparagus with your hands to evenly coat.
4. Roast in 400 degree oven for 20 minutes (although, my asparagus were very skinny, so I only did 10 minutes...I don't like overdone asparagus)

That's it. Easy and yummy. I've been using Onera on asparagus for a long time and love it. I usually saute, but I think the asparagus seemed less oily when it was roasted and it was easier, so I'm roasting from now on. Thanks for the link, Lindsay!

Featured Recipe: 60-Second Brussel Sprouts

Remember my friend Lindsay? Today I'm finally sharing one of her recipes with you! It's a simple recipe actually...but delicious!


Cate and I got to eat dinner at Lindsay & Aaron's house the other evening when Nate was working late (the PhD is ALMOST DONE!). Anyway, everything tasted awesome, as usual. Even these brussel sprouts! Who'd have thought? :) Seriously, I actually like brussel sprouts pretty well, and these are the best ones I've had. Aaron just talked trash about how they smelled...yeah, he doesn't like them. So, I've warned you - if you hate brussel sprouts, this recipe still may not be for you. But I thought it was yummy.

Click here to learn how to make 60-Second Brussel Sprouts. Lindsay was saying one of the reasons they are so good is because you don't have to cook them for very long, so they don't get that sulfur-y flavor. Plus, anything with butter is bound to be good. ;)

Featured Recipe: Banana Crumb Muffins

My friend Adrianne sent me this awesome Banana Crumb Muffin recipe. Cate and I made them last night. They're awesome. Nuf said.

Featured Recipe: Stuffed Shells

Last night we were spoiled big time. Our good friend Brittany brought us dinner because we had a baby...8 weeks ago. She felt bad that she didn't get dinner to us sooner, but that's silly. It was AWESOME getting dinner now. What a treat, and still a huge help. Just because Anna isn't a few days old doesn't mean we're not tired or in need of a yummy meal. :)

ANYWAY, Brit made us the BEST stuffed shells I've ever had. Click through for the recipe: Spinach & Pancetta Stuffed Shells w/Asiago Cream Sauce. You all really must try them! Brit also brought blueberries & whipped cream for dessert. She added a bit of hazelnut syrup to the cream in addition to sugar and vanilla. It was AWESOME. Good tip, Brit!


BIG THANKS to Brittany and all of our friends who have brought meals over since Anna was born. I can't tell you how GRATEFUL we are and how great all your food was!!!

I also need to share another Brittany creation with you today. We went to her house for the Super Bowl, where we had lots of fun (despite the game) and lots of great food. What I really wanted to share with you was Brittany's table runner: real grass! That's right, in honor of the Super Bowl, she actually bought sod and put it on her table. It was an adorable and affordable idea for a Super Bowl party. I forgot my camera, but Brit let me borrow hers to grab a couple shots...much to everyone else's annoyance. "Hold on! You can't eat yet! I need to take tons of pictures of the food that's quickly growing cold!" Yup, I think everyone was wishing Brittany didn't have a camera for me to use. :) Oh, and that's my guacamole and chex mix!

Featured Recipe: Pumpkin Cheesecake

I know Thanksgiving is over, but as I was eating a slice of the pumpkin cheesecake I made last week, I thought I better tell you just how good the recipe is.


My friend Adrianne sent the recipe to me and it is AWESOME. A great cheesecake and super easy to make. You don't even have to do a waterbath when you bake it, which earns lots of extra points with me.

One quick note: make sure you don't overcook it...I took mine out a LITTLE late and the crust was a bit overcooked in the corners. I did a little research and found that you take a cheesecake out of the oven when the center 3-inches of the cake is still jiggly. Mine was firm, so I could have taken it out earlier and had better crust. Regardless, the cheesecake was great!

Featured Recipe: The Perfect Cookie

The recipe I'm sharing with you today is amazing, if I do say so myself. In fact, it's one of those recipes that I'm hesitant to even share with others...you know, kind of like that crazy new psycho character on Desperate who won't share the lemon meringue pie recipe? That's a little how I feel...these cookies make me look GOOD, and if others can make them, I lose my magic. At the same time, I think people who don't share recipes are, well, a little shallow and mean. So, the real question is do I want friends or do I want to have that secret cookie recipe that people are willing to break into my house for? Believe it or not, this was a tough decision, but I've decided I like being popular more, so you get the recipe.


Seriously, these cookies are perfect. I guess the official name is "Chocolate Oatmeal Coconut Cookie" but that is so boring and doesn't really fall off the tongue so easily, so let's just call it The Perfect Cookie. Where did I get the recipe from? The name on my original recipe card says Barbara Boczany. I have no idea who Barbara Boczany is. But she makes a damn good cookie. I have adjusted the recipe, so let's just say it's mine. Yeah, that sounds good. Click here for the secret (and no, not THAT secret, but the yummy cookie secret, which is WAY better).

Featured Recipe: Butternut Squash Soup

As I mentioned Sunday, I love autumn...tonight I made Butternut Squash Soup and lit up my harvest spice candle. The perfect fall evening.

I know I've mentioned this soup recipe many times, including in one of my book club posts, but you really should try it. Simple ingredients that work together very nicely, and super easy to make. When I'm feeling lazy or strapped for time, I'll peel the squash, chop into small cubes and microwave it...usually done in about 6 minutes. MUCH faster but the depth of flavor probably isn't the same as grilling.

Happy Fall!

Featured Recipe: Chocolate Raspberry Cheesecake

Last night Nate and I got to on on a date...out to dinner without Cate! We ate at Rock Bottom and everything we ordered was delicious! We ate so much food that I was actually unable to eat my dessert in its entirety, which is pretty amazing considering it was Chocolate Cheesecake (pictured). Doesn't it look GOOD?!?!?


That got me thinking about a chocolate cheesecake recipe I have that is seriously the BEST, and funny enough my friend Karen and I ended up talking about that very same recipe today...thanks to my other book club friend Barbara for finding and sharing this recipe with us!

If you like Raspberry Chocolate Cheesecake (and, really, who doesn't?) be sure to click through for the recipe! It's the best I've had...the first time Barbara made it, I thought for sure she must have bought it at some expensive bakery. Enjoy!

Featured Recipe: Cookies Galore

We had a book club picnic last Friday, which was great fun. I was in charge of dessert, so I made two of my all time favorite cookies. Thought I'd share the recipes with you! (click on the name of the cookie to link to the recipe).


First, Chocolate Swirls. These are ADDICITVE and full of all kinds of fat (butter, cream cheese, chocolate, bring it on!). Don't say I didn't warn you. I've NEVER met a person who doesn't like these. I got the recipe at a cookie exchange - no idea what person or what cookbook it came from, but so happy I have the recipe!!!

Second, Mexican Wedding Cookies. These are basically butter balls rolled in powdered sugar. Really, how can they NOT be good? These are pretty common, but I got the recipe from my sister-in-law Cora's mother, Nicki.

Enjoy!!

Featured Recipe: RIBS & Great BBQ Sauce

First off, my apologies to all the vegetarians out there...this is a very MEATY post. :) The first time I had ribs, my Aunt Barbara and Uncle Mark made them for the 4th of July and I was SOLD. And, as I mentioned recently, all I want to eat lately is ribs from Phil's BBQ (here in San Diego).


Nate and I took a hand at grilling our first ribs this weekend (pictured). They were yummy yummy and cost about half as if we'd gone out. So, here's how Barbara and Mark taught us how to do it - it's easy, although cleaning the roasting pan - not so fun.

1. Cook ribs in big roasting pan at 250 degrees for about 5 hours. Place ribs on a rack in the pan and keep some water in the bottom of the pan while cooking. You can roast the day before and refrigerate until you're ready to grill.

2. Cook ribs on grill, low heat setting, for about 30 minutes or until they're hot. While they're cooking, keep slathering with BBQ sauce and turning every few minutes.

"What BBQ sauce should I use?" you may be wondering. Barb's favorite by far is Head Country BBQ sauce, and we have to agree. It is seriously yummy, and you can order it online easy as pie!

Featured Recipe: Deep Dark Chocolate Cake

This weekend was Nate's birthday and boy did we celebrate...in fact, this poor pregnant lady is still recovering. Red Sox-Padres Friday night (we had to stand the whole game, but the sox won so it was worth it!), San Diego Zoo Saturday morning, and a "party" with the three of us Saturday night. It was lots of fun and Cate was WAY into all the preparations, including making the birthday cake!


Nate's Grammy McCarthy is a great cook and has lots of yummy recipes. One of our favorites is her "Deep Dark Chocolate Cake" (click to link to recipe). It's a bundt cake that is moist and chocolatey and yum-yum. I have a few similar recipes to this one, but this is by far my favorite. Thanks, Grammy!!!

(As you can see from the picture, Cate couldn't keep her hands out of the cake before the party started...and she picked out and placed the candles as well. Gotta love the 2-year-old touch, although she did go timeout the 5th time she stuck her hands in the cake.)

Featured Recipe: Sweet Chex Mix

This little snack is something my pregnant self actually CAN eat nowadays (in fact, as I type I'm eating the very bowl pictured below). I LOVE this chex mix. I'm not a huge chex and snack mix fan, but this one is sweet and yum yum. Just wanted to share the recipe with you, in case you don't have it. Click here for recipe.


Note: Use a BIG bowl to mix it all together at the end. It makes a lot. I tried halving the recipe once, but I couldn't figure out the right time on the microwave and ended up burning it. Better off to just make the full amount and share with your friends!

Featured Recipe: Crêpe Night!

I'm not sharing this as a featured recipe necessarily because I think it's such a spectacular recipe, but more a great meal idea.

When Nate and I lived in Boston, we took a few roadtrips to Montréal. The first time we visited we ate at a crêpe restaurant. We had NO money then and this was our one restaurant meal, so that might be why I remember it so well. But it was also my first introduction to savory crêpes, and I was NOT disappointed. Dinner was delicious, then we had crêpes for dessert too.


This visit inspired me to try crêpes for dinner and dessert at home. If you decide to venture into the world of crêpe-making, it's worth the trip! I make my savory crêpes, then add a little sugar to the batter then make some for dessert. Pretty easy and very tasty. As for fillings, the sky's the limit! If I'm feeling especially decadent, I'll use brie as the cheese in the savory crêpes. Savory tip: I cook my filling ingredients prior to making the crêpes; when I cook the crêpes, when I flip it over, I add the filling, fold the four sides in, then cook on both sides (make sense?). Don't know if this the official way to do it, but works for me. As for dessert - I LOVE strawberries, chocolate sauce and ice cream, with sugar sprinkled on top. YUM.

Here's a recipe for the batter in case you would like one:
Basic Sweet Crêpes
- 1/2 C all-purpose flour
- 1/2 C milk
- 1/4 lukewarm water
- 2 large eggs
- 2 T unsalted butter, melted (I use salted, whatever)
- 1 1/2 T sugar
- Pinch of salt

Blend until smooth. Refrigerate 30 mins or up to 2 days. (for savory crêpes, cut the sugar, do 1/2 t salt)

Cook as directed for crêpes (nonstick or seaesoned crêpe pan, medium heat, butter the pan, about 2 T of batter per crêpe, butter pan between each crêpe). The technique takes some practice - I would read up on it in a cookbook for some pointers if you've never done it.

Bon Appétit!

Featured Recipe: Chicken Salad

All this talk of chicken salad in the comments this week really got me in the mood...and since chicken is A-OK with the ole prego belly, I made it!


Thanks for the yummy sounding chicken salad recipes that were shared in the comments! I do have to tell you - I think I may have the BEST chicken salad recipe in the world. I know, that's a pretty strong statement, eh? I posted the recipe on the Recipes-Main Dishes ages ago, but take a visit back and check it out. One reason I like it so much - the sauce isn't sweet, but the grapes are - perfect balance. It really is just so yummy.

The recipe DOES have a secret ingredient...I've only ever used that ingredient, and I think it may be why this chicken salad is SO DANG GOOD. I will feature the secret ingredient tomorrow...maybe even a free giveaway?!?! Come back to see!

Featured Recipe: Chocolate Swirls

I cooked something! I really did and here's a picture to prove it. Last night I made Chocolate Swirls (click here to see the recipe). This is one of my FAVORITE cookie recipes...my friend Liz (who is visiting right now) also loves these cookies, so I made them for her. Aren't I the bestest friend ever?


I got the recipe at a Christmas cookie exchange years ago...I have no idea who brought the recipe or what book they copied it out of, but I am forever grateful! If you like chocolate and cream cheese, get yourself in the kitchen right away.

Featured Recipe: Chocolate Bread Pudding

First off, thanks for all the great comments and suggestions on Trader Joe's yesterday! That post certainly opened the floodgates! :)


I can't believe I haven't written about the Chocolate Bread Pudding that I made for Easter. Check out the recipe here. It will not disappoint. I love bread pudding, and I LOVE chocolate bread pudding and this recipe made me very happy.

Note: there's a scheduled 10 min. outage for blogger today at 4PM PDT. also, I've been getting errors clicking links today...just re-click and it should work.

Featured Recipe: Oriental Chicken Salad

My menu item for today is Oriental Chicken Salad. As you'll see on my Recipes-Main Dishes page, I have two different oriental chicken salad recipes and both are GREAT. Today's particular recipe features homemade dressing and wonton strips. SO YUMMY. Give yourself a good 30-45 minutes for frying your strips - I always short change myself on time. The dressing is also AWESOME - on other types of salad as well!


ORIENTAL CHICKEN SALAD:
From: Brittany Reisenberg
Dressing:
1 C oil (canola)
6 T sugar
4 T soy sauce
1/2 C apple cider vinegar
1 1/2 t. ginger
3 shots tobasco sauce
2 T sesame seed

Salad:
3 cooked chicken breasts, shredded
2 small heads iceberg lettuce
4 green onions, chopped
2 stalks celery, cut diagonally
2 small cans mandarin oranges
1 pkg fried wonton strips

Blend all dressing ingredients, except seeds, then add sesame seeds. Mix all salad ingredients. Toss with dressing. YUM!

To make fried wonton strips - buy wonton skins in produce section. Cut squares into 1/3 strips. In pan with oil to cover, cook on medium-high heat until strips are brown, then drain. (Jane's note: I always sprinkle with a bit of salt as well)

Featured Recipe: BOBs (brie on bread)

It's Friday, which means in a matter of hours, cool people (not me!) will be hosting parties and, well, being cool. Here's a great, fast appetizer that is a big hit and could make you even cooler. (My friend Karen introduced me to these ages ago...thanks Karen!)


BOBs (aka Brie On Bread)
Baguette, sliced
Brie, sliced
Garlic Salt
Fresh cracked pepper

Place sliced brie on bread pieces. Sprinkle with garlic salt and pepper. Broil on baking sheet until cheese just bubbles and things start browning (don't cook too long or brie will be unrecognizable).

Jane's gourmet twist (if you want to make things harder on yourself): Brush baguette slices with a bit of fresh garlic-infused olive oil instead of using garlic salt. Then sprinkle with pepper AND regular salt.