Chicken with Apricot, Maple and Mustard

I know that the title sounds like a weird combination, but it is great.Chicken with Apricot, Maple and Mustard

From: Unknown

1-2 lbs. chicken, cut into strips
1/3 cup apricot jam
1/2 cup dijon mustard
1/3 cup maple syrup
1/4 cup white wine
1 tsp. dried tarragon or sage (I used sage because I had it on hand)
Paprika to taste

Place chicken strips in a 9x13 pan. Mix together remaining ingredients and pour oven chicken, turning to coat. Sprinkle with paprika. Bake at 350 degrees for 30 minutes. Serve over Rice, spooning sauces over the chicken and rice. (My sauce this time turned out super watery and runny because I didn't let my chicken completely thaw before putting it in the pan. The chicken still tasted great but there wasn't enough good sauce for the rice. Note to self, make sure to thaw chicken entirely first.)

Honey Mustard Grape Chicken

This is a perfect and light summer meal, but every once in a while I have a hankering for some good freshness during the winter.Honey Mustard Grape Chicken

From: Unknown

8 boneless chicken, thighs, pounded thin ( I used chicken breasts)
1/2 cup honey mustard

Grape Salsa:
1 med. cucumber, peeled, seeded, chopped
2 cups red or green grapes, halved
1/4 cup lime juice
1 tsp. lime zest (optional)
2 Tbs. olive oil
1/4 tsp. salt
freshly ground pepper

Brush both sides of chicken with honey mustard, set aside. Grill chicken and serve topped with grape salsa. (I obviously didn't cook my chicken like this. I do this during the summer, but during the winter when it is way to cold to barbecue, I chop my chicken into bite sized pieces and Throw into a hot frying pan and squirt the honey mustard over the top and let it cook in the mustard that way. It still tastes great.)

In a medium bowl, stir together ingredients for the salsa. Refrigerate until ready to serve.

Stuffed Chicken Siena

WOW! This is definitely a new favorite. I was a little worried while I was cooking the sauce as it smelled quite olive-y and I'm not a huge fan of Calamata olives. It was amazing though. It all fit together perfectly. And the chicken....oh, the chicken. WOW! My 3 1/2 year old and 17 month old were both begging for more. Jason wasn't home for dinner this night and so I set a half of a chicken breast aside for him (we don't usually feel the need to eat an entire breast). After Tab and Benton ate what was on their plates, I started giving them bites of my chicken. After I ate all of my food they started pointing at Jason's. The poor guy only had about 1/4 of a chicken breast left when he got home and that is because I finally told the boys enough was enough, NO MORE. So needless to say, this was a BIG HIT.Stuffed Chicken Siena

From: senSAAtional favorites: Just what the D.O.ctor ordered

Chicken/Cheese Filling:
1/2 cup smoked gouda , chopped
1/4 cup fontina cheese, shredded
1/4 cup sun-dried tomatoes, chopped
1/4 tsp. ground black pepper
1 Tbs. green onions, chopped
1 tsp. garlic, minced
2 Tbs. fresh parsley, chopped
1 egg
2 Tbs. heavy cream
4 (8 oz.) boneless skinless chicken breasts, butterfly cut.

Sauce:
2 Tbs. extra virgin olive oil
1 Tbs. garlic, chopped
2 medium red bell pepper, cut into 1" pieces (This was my favorite part of the sauce and will probably add a bit more next time)
1/2 cup calamata olives, pitted and chopped
1/2 cup green olives with pimento, chopped
1/4 cup small capers, rinsed
1/2 cup red wine
1 cup fresh tomatoes, diced
1 (29 oz.) can tomato puree
1/2 tsp. salt
1/4 tsp. crushed red pepper flakes (Don't leave these out or I promise you will be sorry)
1 Tbs. sugar
2 tbs. fresh basil, chopped

1 lb. pasta, cooked to desired doneness

Preheat oven to 450 degrees. Mix all ingredients, except chicken in a mixing bowl, until well blended. Divide cheese mixture between the four breasts. With each breast open place filling on one side and then fold the other side of the breast over the top. Place stuffed chicken in a greased 9x13 pan. Refrigerate and put in the oven while your sauce is simmering for 30 minutes. Bake at 450 degrees for 20 minutes or until juices run clear.

Heat olive oil in a small sauce pot; add garlic and saute for 1 minute, do not brown. Add bell peppers and saute until crisp-tender. Add olives and capers and stir. Add red wine and bring to a boil. Add remaining ingredients except basil and pasta. Bring to a boil, reduce heat to low and simmer for about 30 minutes. At this point you can put your chicken in the oven. Add basil to sauce and stir well. Remove sauce from heat. Place on chicken breast on a mound of cooked pasta on each plate. Spoon sauce over chicken and pasta. Garnish with additional chopped fresh basil.

Homemade Vanilla Pudding

This is a yummy homemade pudding that I had growing up. You are supposed to let it cool in the fridge, but we always ate it warm.

Homemade Vanilla Pudding

from: Mom aka Ruth Solter

1/2 cup sugar
2 Tbs cornstarch
1/2 tsp salt
2 cups milk (*Just Jenny adding my notes: I only use milk if I am desperate. This really turns out best if you use 1/2 milk and 1/2 heavy cream or even 1/2 and 1/2... the thicker, the better)
2 egg yolks, slightly beaten
2 Tbs butter or margarine, softened
2 tsp vanilla

Combine sugar, cornstarch, and salt in 2 quart saucepan. Combine milk and egg yolks; gradually stir into sugar mixture. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir one minute. Remove from heat; stir in butter and vanilla. Serve with peaches, pinapple, or some other fruit.

(*Just Jenny adding more notes: I put this in the comments, but thought that I would add it here as well. Sometimes if I'm feeling the need for chocolate I just sprinkle in some chocolate chips and swirl them around until they melt. It is divine.
* And how typical of mom. The recipe she gave me only calls for 1/3 cup sugar and 1/8 tsp. salt. Obviously it is great either way. But I guess it is a tiny bit better for you with less sugar lol.)

Herb Roasted Pork

Herb Roasted Pork

From: All Recipes

2 tsp. rubbed sage
1 tsp. salt
1/2 tsp. pepper
2 clove garlic, minced
2 cloves garlic, slivered
olive oil
1 (5 lb.) boneless pork loin (I used 3 lbs. as that is all we needed for our family)
1/2 cup sugar
1 tbs. cornstarch
1/4 cup vinegar
1/4 cup water
2 Tbs. soy sauce

Preheat oven to 325 degrees. In a small bowl, combine, sage, salt, pepper, and garlic. Place several small slits in the top of the roast. Insert garlic slivers into the slits. Drizzle a small amount of olive oil over the top of the roast, smoothing it over. This helps the spices to stick to it a little bit better. Thoroughly rub the spices all over the pork. Place the pork in an uncovered roasting pan on the middle oven rack. (I followed the recipe tips in the comments that said to cover the roast for the first two hours to keep it moist, and boy was it.) Bake in the preheated oven for approximately 3 hours (mine didn't take as long as it was only 3 lbs.)

Meanwhile, place sugar, cornstarch, vinegar, water and soy sauce in a small saucepan. Heat stirring occasionally, until mixture begins to bubble and thicken slightly. Brush roast with glaze 3-4 times during the last 1/2 hour of cooking. Pour remaining glaze over roast and serve. (Next time I will double the glaze as we always like a lot of sauce.)

Gingerbread and Cinnamon Chip Biscotti

These were awesome. It is kind of hard to find biscotti without chocolate for my biscotti loving husband, and this recipe was perfect. Although, I do think that my father in law ate the vast majority of them. If I remember correctly, this picture is of my father in law eating the very last one. Gingerbread and Cinnamon Chip Biscotti

From: Picky Palate

1 1/4 cups flour
1 cup whole wheat flour
1 1/4 cups packed dark brown sugar
1 1/4 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground nutmeg
1/4 tsp. baking soda
1 cup pecan, coarsley chopped (I left these out)
1 bag of Herhey's Cinnamon Chips
1/4 cup molasses
2 large eggs

2 cups chips (chocolate or cinnamon)
Sugar Crystal Sprinkles

Preheat oven to 350 degrees. Combine flours, brown sugar, baking powder, cinnamon, salt, nutmeg, baking soda, pecans, and cinnamon chips in a mixer. In a medium bowl, mix the eggs with the molasses. With your mixer on low speed, pour egg mixture into flour mixture until well combined.

Divide the dough into 2 equal parts and form into 10 " logs. Place 4" apart onto a parchment paper lined baking sheet. Each log should be about 2" wide. Bake for about 30 minutes and let cool for 10 minutes. Cut each log into 1/2" pieces on the diagonal. Place back onto the baking sheet and bake for an additional 10 minutes or until nice and crispy. Remove and let cool completely.

The recipe calls to have the biscotti dipped into melted chocolate but again we don't do the chocolate thing. Had I had enough cinnamon chips I would have dipped the biscotti in that.
Place chips into a double boiler over boiling water. Melt until smooth. Or you can melt them carefully in the microwave. Dip the top half of the biscotti into the melted chips and place onto wax paper to dry. Decorate with sugar crystal sprinkles if desired. Once they are dried feel free to gorge yourself or dip them into hot chocolate or whatever fits your fancy.

Strawberry Thumbprint Cookies

I guess you theoretically could make these with any type of jelly, but strawberry is my favorite.Strawberry Thumbprint Cookies

From: Mom aka Ruth Solter

2/3 cup sugar
1 cup butter, softened
1/2 tsp. almond extract
2 cups flour
1/2 cup raspberry jam/jelly
1 cup powdered sugar
1 1/2 tsp. almond extract
2 tsp. water

Preheat oven to 350 degrees. In a large bowl combine sugar, butter and 1/2 tsp. almond extract. Beat at medium speed until creamy. Reduce speed to low and add flour. Beat until well mixed. Shape dough into 1" balls. Place 2" apart on a cookie sheet. With thumb, make indentation in center of each cookie. The edges may crack slightly. Fill each indentation with about 1/4 tsp. of jam. Bake for 14-18 minutes or until edges are lightly browned. Let stand 1 minute, remove from cookie sheet. Cool 10 minutes.

Meanwhile in a small bowl, stir together powdered sugar, 1 1/2 tsp. almond extract and enough water to make a thin glaze. Drizzle over cookies. Cool completely.

Palmiers

Jason ate these all of the time when he was in Spain, so when I saw this recipe, I knew that I had to try them. The verdict is that these were the easiest cookies/pastries in the entire world to make.Palmiers

From: Epicurious

2 puff pastry sheets
sugar

Preheat oven to 400 degrees.

Sprinkle sugar on a counter or other work surface. Lay a thawed puff pastry square over top of the sugar. Sprinkle the surface of the dough with more sugar. Roll dough into a 10" square. Fold in the sides of the dough to meet in the center. Again fold the sides of the dough to meet in the center. Fold one half over the other at the center. Cut the pastry crosswise into 1/2" thick slices. Lightly roll each slice in sugar and place on an ungreased cookie sheet. Repeat with remaining puff pastry sheet. Bake in batches in a middle oven rack until golden on bottom, about 12 minutes. Turn over and bake until golden on bottom, about 5-7 minutes more. Transfer to a rack to cool completely.

Melt Aways

These are a Christmas favorite at our house. I made these while visiting my inlaws this Christmas. I think others call these cookies Russian Teacakes.
Meltaways

From: Mom aka Ruth Solter

1 cup butter
1 tsp. vanilla
1/2 cup powdered sugar
2 1/4 cups flour
3/4 cup finely chopped nuts (I use almonds)

Cream butter, sugar and vanilla together. Add remaining ingredients. Roll into 1" balls. Bake at 400 degrees for 10-12 minutes on an ungreased cookie sheet. The cookies should be set but not brown. While the cookies are still warm (not hot) roll in additional powdered sugar.

Sassy Spaghetti

This is a tasty southwest vegetarian spaghetti. It's delicious and incredibly easy to make.

Sassy Spaghetti

From: Allrecipes.com

8 oz. spaghetti

1 Tbs olive oil

1/2 onion, chopped

2 cloves garlic, minced

1 can black beans, drained

1 can corn, drained

1 8 oz. can tomato sauce

1 Tbs ground cumin

1 tsp basil

2 dashes hot sauce

grated parmesan cheese

sour cream

Cook spaghetti and drain. In a saucepan, saute onion and garlic in olive oil. Add all other ingredients except for parmesan cheese and sour cream. Reduce heat and let simmer for about five minutes or until hot. Mix spaghetti into sauce and top with parmesan cheese.

I like to add sour cream to my spaghetti and sometimes salsa.