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Showing posts from August, 2014

BIrda Mae's Recipe Corner: Apricot-Lemon Chicken

1   teaspoon curry powder                     got the image from here

1/2 teaspoon salt1/4 teaspoon freshly ground black pepper4 (6-ounce) skinless, boneless chicken breast halves Click to see savings
Cooking spray Click to see savings
1/3 cup apricot spread (such as Polaner All Fruit)2 tablespoons fresh lemon juice2 tablespoons water2 teaspoons grated lemon rind Preparation1. Combine first 3 ingredients in a small bowl; rub mixture over chicken.2. Place a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Cook chicken 6 minutes on each side or until done. Remove chicken from pan, and keep warm.3. Add apricot spread, lemon juice, and 2 tablespoons water to pan, stirring until smooth. Cook over medium heat 1 minute. Spoon sauce over chicken; sprinkle with lemon rind.the image from here Variations:
I use chicken thighs in lieu of the Breasts because there is much more flavor and they are cheaper in general.

This is one of my favorites from the cookbook as well I …

Grilled Cilantro Chicken with Pickled Avocado Salsa(from My recipes cookbook)

poundbeefsteak tomatoes, quartered and seeded2 serrano chiles, thinly sliced1/2 cupthinly sliced green onions$1/2 cupdistilled white vinegar2 1/2 tablespoonspacked light or dark brown sugar1 1/2 teaspoonskosher salt4 teaspoonsminced fresh ginger1 tablespoonminced garlic2 teaspoonsmustard seeds2 teaspoonsfreshly cracked black pepper2 teaspoonsground cumin1 teaspooncayenne1/2 teaspoonturmeric1/2 cupextra-virgin olive oil2 firm-ripe avocados$Chicken$1/4 cupextra-virgin olive oil1/4 cupfresh lime juice$1/2 cupchopped cilantro1 tablespoonground cumin1/2 teaspoonkosher salt1/2 teaspoonfreshly ground black pepper4 chicken breast halves with bone and skin (2 1/2 lbs. total) Preparation1. Make salsa: In a bowl, combine tomatoes, chiles, and green onions. In a medium saucepan over high heat, bring vinegar to a boil. Add brown sugar and salt and cook, stirring, until dissolved, about 1 minute. Remove from heat. Put ginger, garlic, and dry spices in a bowl. In another medium saucepan, heat olive …

My latest cookbook

I know I have a pretty good assortment of cookbooks but this has been my new favorite.  Since I'm not cooking with salt I 've been on a mission to find good food that didn't make me feel deprived or on some sort of punishment. Almost two years ago after the emergency room visit. I felt like I had nothing but bland, colorless and cardboard food on the horizon. Imagine my surprise that there was nutritional information in the back and the food is so good.  I've made the Grilled cilantro chicken , the Apricot Lemon Chicken , which is not only my new favorite it only has 402 mg sodium if you include the salt. I didn't  use salt but it tasted really good without it. Tomorrow the Easy baked fish. :)

#ireadeverywhere

I am hanging with Joshua trying to read This heat index is 102 today so this trip and reading excursion will be brief