New can be good.

I got this recipe from a friend of mine.
When I first saw it my mouth started watering, however, it sounded like it would take for ever to cool and my family likes to eat NOW not when dinner is ready. So I did put it off for a bit than I just decided to go for it and it didn't take all that long to get it to the table.
Apricot Chicken with Almond Raisin Rice Pilaf.
( okay) I left out the raisins but that is just me.
1 ½ T. olive oil
2 lbs. Boneless, skinless chicken breasts in ½ – pieces.
2 tsp paprika
1 tsp cinnamon
2 pinches cardamom
½ tsp cumin
½ tsp ginger
½ tsp salt
1 large onion
1 large clove garlic, minced
2/3 c dried apricots, cut in quarters
1 c apricot preserves
2 (61/4 oz) cans rice pilaf mix (I used the box)
4 c reduced sodium chicken broth
2/3 c raisins
1 c slivered almonds
Mix paprika, cinnamon, cardamom, cumin, ginger and salt in a bowl; add cubed chicken, tossing to coat. In very large skillet, heat olive oil over medium heat. Add chicken and onion; saute 7 to 10 minutes or until chicken is cooked. Add garlic, apricots and apricot preserves the last 2 minutes of cooking add stir. Keep warm. In the meantime, prepare pilaf according to pacage directions, substituting chicken broth for water and adding raisins. Serve chicken over rice and sprinkle with almonds. Makes 8 servings.
(By: Shirley Penkoff Amazing Grace Fellowship cookbook)

This is a great dish, the next time I make it I think I will add less apricot preserves. It was a little two sweet for me. I think I will just add about ½ cup maybe 2/3rds cup.

Give this a try hope you like it as much as I did.


Till next time

Happy Cooking

Stuffed Cabbage

½ pound ground beef or ½ pound ground turkey
½ pound ground pork or ½ pound turkey sausage
plus ½ pound ground pork or ½ pound turkey sausage
1/4 teaspoon salt
2 tablespoons rice,uncooked
¼ onion,finely chopped
1/4 teaspoon black pepper
1/2 egg, beaten
1/8 teaspoon paprika
1 cup sauerkraut
11 1/2 ounces tomato juice
2 tablespoons vinegar
3 cloves
1 bay leaf
sugar
1/4 head cabbage
8 ounces smoked sausage, cut in 3 inch pieces

5 servings
4 hours 1 hr prep
Mix ½ pound ground beef, ½ pound ground pork, or ½ pound ground turkey, ½ pound turkey sausage salt, rice, onion, black pepper, eggs and paprika all together.
Core cabbage and place in steamer till leaves are tender and able to be pulled off easily.
Peel off what you can and return to steamer till other leaves can be pulled off easily -- repeat till leave get small.
Stuff cabbage leaves with meat mixture till all meat is gone, judge amount by size of leaves.
Shred rest of cabbage into large roasting pan, add 1/2 jar of sauerkraut.
Put rolls on top of cabbage and sauerkraut.
Top with the rest of the sauerkraut.
Add vinegar to Tomato Juice and pour over rolls add water to cover.
Add 3 cloves, 1 bay leaf, peppercorns and sprinkle with sugar.
Place ½ pound sausage on top of rolls and cover and cook at 325 for 3 hours.

Untill next time

Happy eating