Chicken and cake

A few friends posted their yummy dinners this week with promises of a blog post. Well, that motivated me to post a few myself. We've still doing a lot of cooking at home, but I've lost my "oomph" as far as documenting my efforts. Most of them have been fine for eating for dinner, but certainly not to praise or repeat.

We bought a big batch of chicken, for Tim's favorite classic Herbed Chicken Parmesan. Even Lucy likes it, and it's fairly easy. So I highly recommend this one!! (photo from the cooking light recipe...not my own)


So with all this chicken, It's new chicken recipes for dinner this week! I bought this cookbook from KCTS fundraiser. This is the first recipe I have made from it. Blueberry Chicken. I had some frozen blueberries so it worked great. Lucy ate quite a bit of chicken, and we served it over cous-cous and quinoa (we only had a little of each). I used the rest of my homemade apricot jam (our friends Steve and Bridget made it, not me!) and strawberry preserves. yum yum.

(see recipe at end of blog).

And for dessert....I was looking at Easter desserts and saw one I would like to make, along with the one I made last year: black and white angel food cake. This was MY photo, I think it turned out well. Nice and Light, and spring-ish.


Happy Cooking

Blueberry Chicken:
1 pound chicken tenders
2 TBS canola oil
2/3 cup fruite preserves (mix it up if you like)
3 TBS dijon mustard
1/3 cup red wine vinegar
1 cup fresh or frozen blueberries

Heat oil in a skillet over med heat, and cook chicken 4-5 min on each side, browning lightly.
In a small bowl, combine preserves and dijon. Drizzle over chicken, reduce heat, cover and simmer until chicken is completely cooked (about 5 more minutes).
Remove chicken from pan. Add the vinegar to the skillet and bring to a boil. Reduce heat to a simmer and cook until sauce is slightly thickened, about 3 minutes, stirring occasionally.
Add chicken back to pan as well as the blueberries. Stir to coat and serve (with rice, pasta, whatever) I added the blueberries to the simmering vinegar since they were frozen to warm them up a bit.