Oh, folks. It's great to meet you here on the homestead this fine Monday morning.
What a beautiful day it is for Memorial Day.
And just in case you are in need of a fine Memorial Day meal, I thought I'd share a super quick and super easy recipe with you. Literally. It's super. Super supper. Get it? Bah ha.
Anyway, I also thought I'd share the wonderful news with you that I am feeling much better these days. Now that I'm past that first trimester hump, I'm able to finally enjoy being pregnant instead of dreading the morning and night time. Sure, I am still as hungry as a ferocious lioness in the middle of a drought in the African prairie, but none-the-less, I at least don't feel like I'm going to vomit every time I eat anything. Or drive anywhere. Or brush my teeth (I know. It's weird).
That being said, I had much more fun planning our dinner menu this week. Writing the word ‘chicken' didn't make me feel like…
…well, see the above paragraph.
And despite the fact that 80% of our kitchen is in moving boxes, I'm still focusing on serving good, nourishing meals until d-day. After all, we now have two growing babes to nourish.
Enough jibber jabber. Let's rock out some chicken.
You will need:
– 1 whole organic, pastured fryer chicken, cut into pieces
or 4 breasts or 8 thighs or 8 drumsticks
– 1 cup of naturally sweetened apricot jelly (homemade is best!)
– 1 tablespoon of apple cider vinegar
– 3 teaspoons of dry mustard
– 2 tablespoons of extra virgin olive oil
– Salt and pepper
Step One: Preheat the oven to 400 degrees.
Step Two: Place the cut-up chicken in an oven-proof dish (I used cast iron skillets).
Step Three: Mix the jelly, vinegar, mustard, and olive oil together in a bowl. Then, brush it over the chicken.
Step Four: Add some salt & freshly ground black pepper…
Step Five: Bake for 30-45 minutes or until golden brown.
See. I told you it was easy.
While we were eating this, Stuart kept telling me how good he thought it was. That's a big improvement from a few weeks ago when he (very politely) asked me if he should start cooking dinner.
I guess I was struggling a big with that ‘food' thing.
Regardless, I'm totally adding this chicken to our repertoire. It was wonderful.
Being me though, of course, I almost had an emotional breakdown while fixing it because I was using the last of our apricot jelly from last spring. We will be gone by the time apricot harvest comes this year and I'm panicking a bit inside thinking about all the canned goodness I'm going to be missing out on.
It's like a football fan not being able to watch the Superbowl.
Or a fish not being able to swim in water.
It just ain't right.
Mom, will you send me a care package full of apricot jelly? Please and thank you.
Wishing you and yours a wonderful Memorial Day!
For other great meal ideas, no matter what your dietary restrictions, check out the meal planning service I use: Real Plans.
- 1 whole organic, pastured fryer chicken, cut into pieces or 4 breasts or 8 thighs or 8 drumsticks
- 1 cup naturally sweetened apricot jelly (homemade is best!)
- 1 tbsp apple cider vinegar
- 3 tbsp dry mustard
- 2 tbsp extra virgin olive oil
- Salt and pepper
- Preheat the oven to 400 degrees.
- Place the cut-up chicken in an oven-proof dish (I used cast iron skillets).
- Mix the jelly, vinegar, mustard, and olive oil together in a bowl. Then, brush it over the chicken.
- Add some salt & freshly ground black pepper…
- Bake for 30-45 minutes or until golden brown.
Would homemade peach jam work just as well, when I don’t have any apricot jelly?