Archive for » October 25th, 2008«
I made this to go with an apricot chicken recipe I was trying, this was excellent I did make with fresh ears of corn and just chopped the corn kernels off before cooking. I loved the buttery, crunch taste, of the corn, it was so moreish, then again my whole family love fresh corn. I can not comment on how this would turn out with frozen, only to say it would be tasty, but I think fresh is always best. If you want to read more reviews or view more photos please click Here.
Ingredients
3 tablespoons butter ( I used a little more.)
1 cup mushroom, sliced (I did about 220g)
1/4 cup green onion, choppped
10 ounces frozen corn, thawed and drained ( I used 4 large ears of corn and 
chopped kernels from them.)
1/4 teaspoon salt
1/8 teaspoon pepper
Method
1. Melt butter in a large pan.
2.Add mushrooms and cook uncovered over medium heat stirring occasionally until tender and slightly browned.
3.Add remaining ingredients, stirring occasionally until tender about 5 to 7 minutes.
As I used fresh corn I cooked for about 10 Min’s and I added the green onions about 4 Min’s before the end of cooking.
All photos taken by me unless otherwise stated.
I have several apricot chicken recipes saved that I love, I came across this one the other day, it is not mine but the ingredients sounded good so I thought I would give it a go. It was a super simple easy recipe to make and the end result was very nice indeed, I did boil the left over marinade and served it over the top as extra sauce it was very yummy. If you want to see more photos or read more reviews on this one please click here.
Ingredients
1/2 cup apricot preserves
2 tablespoons soy sauce
1 tablespoon lemon juice
1/4 cup onion, minced
1 tablespoon parsley, chopped
1/8 teaspoon oregano
4 boneless skinless chicken breast halves
I also added some rice wine vinegar and just added a little more of the preserves to compensate as I love the flavour this gives.
Method
1. In a flat glass or china dish or a mixing bowl, combine fruit spread, soy sauce, lemon juice, onion, parsley, and oregano; set aside 1/4 cup of mixture for basting sauce.
2. Add chicken breasts to remaining mixture and turn several times, coating well.
3. Refrigerate at least 5 hours or overnight; turn pieces several times during refrigeration.
4. Remove from marinade and place in a single layer in a baking pan.
5. Bake, uncovered, in a 375°F oven 30-45 min’s or until chicken is tender and lightly browned. (cooking time will vary for chicken wieght.)
6. Brush with reserved sauce several times during cooking.
7. Brush remaining reserved sauce on chicken just before serving.
I actually boiled reserved marinade and served it as a sauce to pour over the top.
All photos taken by me unless otherwise stated.
