Thank You-My Sunday Dinner Was Pretty Good!!

[+ purplekow]

Thanks, Fresh. I'm glad you found a restaurant with good scrambled eggs. The scrambled eggs at most restaurants I've been to look more like they were done on a grill rather than scrambled in a pan coming out looking more like omelettes. Maybe it's the cheese making that restaurant's eggs so good. But I wouldn't know as I probably wouldn't like cheese in my eggs. My scrambled eggs have a tendency to be the large curd kind. My Mom's were more medium to large curd. But I don't have her touch.

 

As long as we are talking about meals, this is what I fixed earlier in the week. I'm betting a lot of people on here might not like it. But it's super easy and delicious. It was one of my favorite chicken recipes that my mother used to cook. I can't remember if I ever cooked it before. If I had, it had been years ago.

 

It's called Apricot Chicken.

 

 

Here's the recipe.

 

Ingredients

• 12 chicken thighs
  
• 1 cup apricot preserves
  

• 1 cup French dressing
  
• 1 (1 ounce) package dry onion soup mix
  

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
   
2. In a medium bowl combine the jam, dressing and soup mix. Mix together.
   
3. Place chicken pieces in a 9x13 inch baking dish. Pour apricot mixture over chicken and bake uncovered in the preheated oven for 50 to 60 minutes.
   

 

The sauce is incredible over mashed potatoes or noodles.

 

Gman

Since you a physician, I am guessing that you either misspoke about these being thighs or you put up the wrong picture. I am not a big apricot fan, might there be another fruit which can be substituted? Pineapple perhaps?

[+ Gar1eth]

Since you a physician, I am guessing that you either misspoke about these being thighs or you put up the wrong picture. I am not a big apricot fan, might there be another fruit which can be substituted?

 

I'm not a physician although I've been known to play one on TV -well maybe not.

 

The picture of what I cooked are obviously legs. The recipe states thighs, and the picture from the recipe looks like thighs to me, but I'll gladly concede they aren't if you are sure. If they aren't thighs, what do you think they are?

 

As for not using apricot-I'm not sure. I would say that most apricot preserves/jellies I've tasted don't put me that much in mind of fresh apricots. They just taste sweet with a bit of sour. However looking online I saw a mention of peach jelly and chicken. I think that might be a reasonable substitute.

 

And I also found this online. It sounds good to me. But I've never made it.

 

 

 

http://www.staceysrecipes.com/wp-content/uploads/2014/03/DSC_0181.jpg

 

 

 

Grape Jelly Chicken Thighs

 

Print

Serves: 2-4

Ingredients

• 2/3 cup grape jelly
  
• 1/2 cup ketchup
  
• 1/3 cup minced onions
  
• 2 tablespoon white vinegar
  
• 1 teaspoon dry mustard
  
• 12 chicken thighs - skin and bones removed
  

 

Instructions

1. Preheat your oven to 400 degrees.
   
2. In a small sauce pan stir together the grape jelly, ketchup, onions - I prefer to use shallots- white vinegar and dry mustard.
   
3. Cook over medium heat until all of the grape jelly is melted and it comes to a slight boil - remove from heat.
   
4. Arrange the chicken thighs in the 9 x 13 pan.
   
5. Pour the grape jelly mixture over the chicken and turn pieces to make sure both sides are coated.
   
6. Bake for 45 minutes, until the chicken is tender.
   

 

I think it's ridiculous to remove the skin though. I'd keep it. And you could keep the bone in too. Keeping the bone in, I'm assuming it would ttake 50 to 60 minutes like my original recipe.

 

And I'd have no problem using chicken breasts either.

 

Gman

[BabyBoomer]

@Gar1eth Do you remember Saucy Susan Peach Apricot Sauce?

 

~ Boomer ~

[bigvalboy]

Thanks, Fresh. I'm glad you found a restaurant with good scrambled eggs. The scrambled eggs at most restaurants I've been to look more like they were done on a grill rather than scrambled in a pan coming out looking more like omelettes. Maybe it's the cheese making that restaurant's eggs so good. But I wouldn't know as I probably wouldn't like cheese in my eggs. My scrambled eggs have a tendency to be the large curd kind. My Mom's were more medium to large curd. But I don't have her touch.

 

As long as we are talking about meals, this is what I fixed earlier in the week. I'm betting a lot of people on here might not like it. But it's super easy and delicious. It was one of my favorite chicken recipes that my mother used to cook. I can't remember if I ever cooked it before. If I had, it had been years ago.

 

It's called Apricot Chicken.

 

 

Here's the recipe.

 

Ingredients

• 12 chicken thighs
  
• 1 cup apricot preserves
  

• 1 cup French dressing
  
• 1 (1 ounce) package dry onion soup mix
  

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
   
2. In a medium bowl combine the jam, dressing and soup mix. Mix together.
   
3. Place chicken pieces in a 9x13 inch baking dish. Pour apricot mixture over chicken and bake uncovered in the preheated oven for 50 to 60 minutes.
   

 

The sauce is incredible over mashed potatoes or noodles.

 

Gman

 

FWIW...I've made almost the exact same thing only with pineapple. Damn...now I'm hungry again.

[+ Gar1eth]

@Gar1eth Do you remember Saucy Susan Peach Apricot Sauce?

 

~ Boomer ~

 

I have no idea. But if you hum a few bars, I'll try to play it for you.

 

FWIW...I've made almost the exact same thing only with pineapple. Damn...now I'm hungry again.

 

So you use pineapple jelly instead of apricot?

 

Gman

[jjkrkwood]

I'm not a physician although I've been known to play one on TV -well maybe not.

 

The picture of what I cooked are obviously legs. The recipe states thighs, and the picture from the recipe looks like thighs to me, but I'll gladly concede they aren't if you are sure. If they aren't thighs, what do you think they are?

 

As for not using apricot-I'm not sure. I would say that most apricot preserves/jellies I've tasted don't put me that much in mind of fresh apricots. They just taste sweet with a bit of sour. However looking online I saw a mention of peach jelly and chicken. I think that might be a reasonable substitute.

 

And I also found this online. It sounds good to me. But I've never made it.

 

 

 

http://www.staceysrecipes.com/wp-content/uploads/2014/03/DSC_0181.jpg

 

 

 

Grape Jelly Chicken Thighs

 

Print

Serves: 2-4

Ingredients

• 2/3 cup grape jelly
  
• 1/2 cup ketchup
  
• 1/3 cup minced onions
  
• 2 tablespoon white vinegar
  
• 1 teaspoon dry mustard
  
• 12 chicken thighs - skin and bones removed
  

 

Instructions

1. Preheat your oven to 400 degrees.
   
2. In a small sauce pan stir together the grape jelly, ketchup, onions - I prefer to use shallots- white vinegar and dry mustard.
   
3. Cook over medium heat until all of the grape jelly is melted and it comes to a slight boil - remove from heat.
   
4. Arrange the chicken thighs in the 9 x 13 pan.
   
5. Pour the grape jelly mixture over the chicken and turn pieces to make sure both sides are coated.
   
6. Bake for 45 minutes, until the chicken is tender.
   

 

I think it's ridiculous to remove the skin though. I'd keep it. And you could keep the bone in too. Keeping the bone in, I'm assuming it would ttake 50 to 60 minutes like my original recipe.

 

And I'd have no problem using chicken breasts either.

 

Gman

 

Gman, I've actually used this grape jelly/ketsup recipe to make meatballs, and they were Fabulous. I baked the balls, and then transferred to a deep pot with the sauce and simmered for 1/2 hour until the balls were glazed. I do love a sweeter/ fruity glaze so these worked well .

[bigvalboy]

So you use pineapple jelly instead of apricot?

 

Gman

 

I actually use fresh pineapple

[AdamSmith]

I actually use fresh pineapple

[+ Gar1eth]

Gman, I've actually used this grape jelly/ketsup recipe to make meatballs, and they were Fabulous. I baked the balls, and then transferred to a deep pot with the sauce and simmered for 1/2 hour until the balls were glazed. I do love a sweeter/ fruity glaze so these worked well .

 

My Mom did that too. She used to make tiny hors d'oeuvres meatballs with grape jelly and something else that gave them a bit of a kick-sweet/sour style. They were delicious.

 

Gman

[MikeBiDude]

My Mom did that too. She used to make tiny hors d'oeuvres meatballs with grape jelly and something else that gave them a bit of a kick-sweet/sour style. They were delicious.

 

Gman

At a weekwnd venue I'm often at where people bbq/grill hot dogs this time of year, leftover hot dogs are often mixed in with grape jelly as an appetizer for later in the day, surprisingly good

[+ Gar1eth]

Gman, I've actually used this grape jelly/ketsup recipe to make meatballs, and they were Fabulous. I baked the balls, and then transferred to a deep pot with the sauce and simmered for 1/2 hour until the balls were glazed. I do love a sweeter/ fruity glaze so these worked well .

 

My Mom did that too. She used to make tiny hors d'oeuvres meatballs with grape jelly and something else that gave them a bit of a kick-sweet/sour style. They were delicious.

 

Gman

 

At a weekwnd venue I'm often at where people bbq/grill hot dogs this time of year, leftover hot dogs are often mixed in with grape jelly as an appetizer for later in the day, surprisingly good

 

I think the 'kick' was from this stuff.

 

http://greatcondiments.com/wp-content/uploads/2015/02/Heinz_chilisauce_340g.png

 

Gman

[jjkrkwood]

I think the 'kick' was from this stuff.

 

http://greatcondiments.com/wp-content/uploads/2015/02/Heinz_chilisauce_340g.png

 

Gman

 

YES, that's what I used, as well as a bit of red pepper flakes.

[+ Gar1eth]

I am not a big apricot fan, might there be another fruit which can be substituted? Pineapple perhaps?

 

I had another idea. What about sweet orange marmalade?

 

Gman

[jjkrkwood]

I think that ANY fruity jam/jelly/compote would enhance the dish ? I've used orange as well and works fine, as does my all-time Go-to sauce SAUCY SUSAN , which happens to come in a variety of flavors

 

http://macgeekgrl.com/wp-content/uploads/2010/11/165397511.jpg