Thursday, April 22, 2010

Apricot chicken hash

This morning I was watching the "Today" show while rocking/feeding baby. They happened to be cooking a "low calorie and less than 30 minute meal". their words not mine. because after I was done, it definitely took more than 30 minutes (but still less than an hour, so that's good)... anyways I thought it looked interesting and different than anything i've ever made. i've never even thought of cooking with chicken thighs. and it turned out pretty good. i give it a 7.5 out of 10.  It's called Apricot Chicken and Hash. And here is the link to the Today show recipe.

it's too bad whenever i'm taking pictures of meals/food i make its usually at dinner time when there is now natural light left. bummer. so my food pictures always turn out kinda dark and yellowy... but i still wanted to include a picture anyways, because i don't like making anything that doesn't have a picture.

• 8 skinless, boneless chicken thighs (1 3/4 pounds)
• 1 tablespoon lower-sodium soy sauce ( i used enough soy sauce to coat all the chicken-i didnt measure)
• 1 pound red potatoes, unpeeled
• 1 large red pepper
• 3 tablespoons apricot jam
• 1 tablespoom fresh lemon juice
• 11/2 teaspoon vegetable oil
• 4 green onions, thinly sliced, plus additional for garnish

1. Preheat oven to 425°F. In large bowl, combine chicken and soy sauce; let stand. Cut potatoes and red pepper into 1/2-inch pieces. In small bowl, mix jam and lemon juice until blended.
2. In large microwave-safe bowl, combine potatoes and ¼ cup water. Cover with vented plastic wrap and microwave on high 5 minutes or until potatoes are just tender. Drain.
3. Meanwhile, spread chicken on foil-lined 18-inch by 12-inch jelly-roll pan; brush with jam mixture. Roast 15 to 17 minutes or until meat is no longer pink inside.
4. While chicken roasts, in 12-inch nonstick skillet, heat oil on medium 1 minute.
5. Add pepper and cook 3 minutes, stirring. Stir in potatoes, green onions, and 1/4 teaspoon salt. Cook 5 to 7 minutes or until lightly browned, stirring.
Skim and discard fat from pan juices; serve chicken and hash with juices. Garnish with green onions.

Each serving: About 435 calories, 43 g protein, 44 g carbohydrate, 9 g total fat (2 g saturated), 5 g fiber, 164 mg cholesterol, 435 mg sodium.

Tuesday, April 20, 2010

fruit dip

we've been eating alot of this lately.

i was chatting on the phone with my lil sis Sarah last week, and she was eating while i was talking to her. is it funny that i could tell through a cell phone from across the country that whatever she was eating sounded like it was very tastey and extremely enjoyable? I asked her what she was eating and she raved about how she had been making this fruit dip alot lately and dipping strawberries and grapes in it. as soon as she mentioned it and told me what was in it, i immediately started craving it, and me and pearce were off to the grocery within minutes of "end call".

this is my second week in a row making it. it is simple and delicious. it's a great snack during the day and an equally great dessert post dinner.

oh and if you are curious what is in this magic dip... one jar of marshmallow cream, one package of "light" cream cheese (to somehow justify that it is healthy that i'm eating this dip with fruit) and half a container of cool whip. all you do is get out the hand mixer and blend until its all smooth and pretty.