The simplicity of this recipe appeals to me, I haven’t tried it yet but I’ve wanted to ever since reading about in in Real Simple magazine. Included is a side dish, also from Real Simple. Bonus: prepare the side dish and some veggies while the chicken cooks! Maybe some green beans and carrots.

Chicken with Tangy Apricot Glaze

2 (4-pound) packages chicken pieces, skinned
1 (8-ounce) bottle Russian or spicy sweet French dressing
1 (1-ounce) envelope dry onion soup mix
1 (13-ounce) jar apricot preserves

Place chicken pieces in a lightly greased large roasting pan.
Combine dressing, soup mix, and preserves; spread over chicken.

Bake at 300° for 2 hours or until done.

Couscous with Apricot Vinaigrette

1 10-ounce box couscous
1/4 cup apricot jam or preserves
2 tbps white wine vinegar
3 tbps olive oil
1 tsp salt
1/4 tsp black pepper
3 scallions (white and green parts), chopped
1/4 cup (1 ounce) roasted almonds, chopped

Place the couscous in a serving bowl. Add 1 1/2 cups boiling water and stir. Cover tightly and let stand for 10 minutes.

Meanwhile, heat the jam in a small saucepan over medium heat or in a microwave on low until bubbling, 30 to 60 seconds. Remove from heat. Immediately add the vinegar, then the oil, and mix until combined. Season with the salt and pepper; set aside.

Fluff the couscous with a fork and stir in the scallions and almonds. Add the vinaigrette and toss. Serve warm.

Tip: You can also drizzle the vinaigrette over rice or quinoa instead of couscous.

Another Jenn Original Recipe!

3-4 cups (dry) egg noodles
4 sweet Italian sausages
8 oz sliced mushrooms
1 jar spaghetti sauce (preferably meatless)
parmesan cheese
chopped scallions (optional)

Begin by bringing water for egg noodles to a boil and prepare egg noodles according to package directions. Warm spaghetti sauce over low heat while preparing other food.

While waiting for the water to boil, slice sausages into round pieces about 1/2 inch thick and set in skillet. Add 2-3 tablespoons of water. Add mushrooms and cook over medium-high heat until thoroughly cooked (add egg noodles to boiling water during this process).

Drain egg noodles and sausage/mushroom mixture, combine with spaghetti sauce in a large serving dish. Sprinkle with parmesan cheese and scallions (if desired).

TIPS:

Be creative with the spaghetti sauce, try one with roasted garlic. If spaghetti sauce is plain or bland, add garlic, italian seasoning, fresh tomato chunks, chopped cilantro or other flavorful elements.

Add vegetables, either in the dish or on the side. Suggestion: steamed green beans tossed with butter, garlic and parsley.

Be careful when stirring noodles into this dish, they may break apart easily. Fold the noodles into the dish gently to preserve their shape.

Substitute a colorful pasta for egg noodles, such as tri-colored bowties, spirals, shells or whole-wheat angel hair.

How to make Caramel Apple Cider like a Starbucks barista, but better!

1 cup apple cider
1 cinnamon stick
caramel sauce
whipped cream, if desired

Warm the apple cider in a microwave safe container until at desired temperature(careful not to over heat). Place cinnamon stick in an empty coffee mug or tea cup. Pour warmed cider over cinnamon stick. Add whipped cream if using. Drizzle caramel sauce over apple cider (you can use the lattice design like Starbucks, or just a pretty swirl in the cup).

Serving suggestions: Molasses cookies or chilled pumpkin pie

This is a recipe James found in the Grand Rapids Press (Wednesday, Sept 20th Edition). It originally called for grilling the chicken, but since I don’t have a grill I baked it:

6 boneless, skinless chicken breast halves
1 cup teriyaki marinade (preferably made with pineapple juice)
1/2 sesame oil
4 large garlic cloves, crushed
1 tsp grated fresh ginger root
Fresh ground black pepper, to taste
6 oz spinach fettucine
6 oz egg fettucine
1 tbsp toasted sesame seeds
1/4 cup chopped green onions(as desired)

Preheat over to 350F

Place chicken in a glass container or sealable plastic bag. In a small bowl, combine teriyaki marinade, sesame oil, garlic, ginger root and pepper; mix well. Pour marinade over chicken and bake for 30-35 minutes.

*If grilling: use 1/2 marinade and set chicken in refrigerator for 1 hour. Prepare grill and remove chicken from marinade (discard used marinade but save used portion). Grill chicken over medium high heat until done and juices run clear when meat is pierced with a fork.

Cook fettucine according to package directions and drain. Toss lightly sesame oil and teriyaki marinade. *If grilling meat, toss fettucine with reserved marinade mixture.

To serve, place fettucine on platter and top with cooked chicken. Sprinkle with toasted sesame seeds and scallions. Can be served warm or at room temperature. Makes 6 servings.

Menu for Chicken Bora Bora:

Main Dish: Chicken Bora Bora
Side Dish: Fettucine (egg & spinach, or tri-color if available)
Side Dish: Steamed broccoli & carrots w/ mushrooms
Beverage: Hot apple cider served with cinnamon sticks (also good w/ caramel).

2 tbsp Teriyaki or Szechwan sauce*
1 tsp minced garlic
1 tsp dried basil
1/4 tsp dried thyme
1/2 tsp salt
1/2 tsp lemon juice
1 tbsp pineapple juice
1/2 can pineapple rings, cut into quarters**
8 oz fresh water chestnuts, drained
3-4 cups steamed broccoli
Fresh ground black pepper

*If serving with a Chicken dish, use the same marinade/sauce as is used on the chicken.
**pineapple chunks or tidbits can also be used, usually about 1 cup. Pineapple rings can make for better garnishes, as half of the can will be left over. Or fresh pineapple can be used, canned pineapple makes it easier to get pineapple juice for the sauce.

Steam broccoli and keep warm. Combine sauce, garlic, basil, thyme, salt, lemon juice, and pineapple juice in a small bowl and stir well. Heat water chestnuts and pineapple in a large skillet on low heat for 2 to 3 minutes (these should be juicy enough not to require oil in the skillet). Add broccoli and sauce mixture, stirring well to coat entire skillet. Keep on low to medium heat until water chestnuts and pineapple are heated thoroughly. Top with fresh ground black pepper.