It Inspired Me

This chicken reminded me of Chinese take out. It was good. A bit sweet bit good. Kids did not like it though. bone-in chicken breast halves 1 pinch salt to taste 1 cup apricot preserves 1 tablespoon distilled white vinegar 1 tablespoon brown sugar Place the chicken breasts in a 9x13 inch baking dish. Sprinkle with salt. Combine the apricot preserves, vinegar and brown sugar. Pour the preserve mixture over the chicken, cover, and bake for 50 minutes. Remove cover and bake for 10 more minutes.

4 cups powdered sugar, sifted 1 cup unsalted butter, room temperature 1 teaspoon pure vanilla extract 4 tablespoons milk or light cream Assorted food colors (if desired) Confectioners Frosting: In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and well blended. Beat in the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl as needed. Add the milk and beat to combine. Then, on high speed, beat frosting until it is light and fluffy (about 5 minutes). If not using right away, cover with plastic wrap to prevent the frosting from drying out. This frosting can be stored in the refrigerator for up to 10 days. Bring to room temperature and re-whip before using. Add a little milk or sugar if needed to get the right consistency. Tint portions of frosting with desired food color. To make a Chocolate Frosting prepare the above recipe but beat into finished frosting, four ounces (120 gram...

2/3 cup panko 2 T italian herb seasoning 1 teaspoon grated lemon zest Kosher salt and freshly ground black pepper 1 T olive oil  1 T coconut + 2 T coconut oil 4 (6- to 8-ounce) salmon fillets, skin on 2 tablespoons Dijon mustard  Lemon wedges, for serving Preheat the oven to 425 degrees. In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.  Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere. Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for ...

2 tablespoons butter 1 large onion, chopped 2 potatoes, peeled and cubed  2 cups cubed butternut squash 2 carrots, roughly chopped  1 quart chicken stock 1/4 cup dry white wine 1/2 cup Half and half 1/2 teaspoon ground nutmeg salt and pepper to taste 2 tablespoons chopped chives Melt butter in a large pot over medium heat. Stir in leeks and onions, and cook until the onion softens and turns translucent, about 5 minutes. Add potato, squash, carrots, apple, and chicken stock. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the vegetables are soft, about 20 minutes. Carefully puree the soup in batches in a blender, or use a stick blender to puree the soup right in the pot. Once the soup has been pureed, return it to the pot and stir in wine and cream. Season with nutmeg, salt, and pepper; simmer gently for 5 minutes. Ladle into bowls and garnish with chopped chives

2 cups water 1 1/4 cups milk 1 teaspoon salt 1 cup quick cooking grits (not instant) 2-3 T butter In a small pot, bring the water, milk, and salt to a boil. Slowly stir the grits into the boiling mixture. Stir continuously and thoroughly until grits are well mixed. Let the pot return to a boil, cover with a lid, lower the temperature, and cook for approximately 30 minutes, stirring occasionally. Add more water if necessary. Grits are done when they have the consistency of smooth cream of wheat .

I have only made it to the point of putting the dough in the refrigerator but I can tell you, the dough is delicious.  My daughter told me that when the dough is good the cookies are good.  Not sure if she's eaten enough dough to know this or if she's heard me say this.  But it does tend to be true.  We'll see what happens after being chilled.   Cream together the following : 1 Cup *White Margarine ( I used regular) 1 Cup Crisco 3 Cups Granulated Cane Sugar 4 large eggs 1 Tablespoon Vanilla Flavor 1 Tablespoon Butter Flavor Sift the following dry ingredients and add gradually to above mixture. Mix until blended. 7 Cups ALL-Purpose Flour (or enough flour until dough pulls from sides of bowl) 2 teaspoons Baking Powder 1 teaspoon Salt Chill at least 6 hours. Roll 1/4 recipe between 2 sheets of Parchment Paper, cut out cookies. Slide cookies and paper onto cookie sheet and bake 8-12 minutes, 325 degrees. Bake until cookies look slightly brown on edges...