Delishytown

Cooking is fun. Eating is funner. I cook, photograph and write these recipes. Everything I post on this blog I make from scratch using fresh wholesome ingredients.. I've been cooking since I was a little kid. My recipes are based on trial and error, along with studying cookbooks, family recipes, blogs and cooking shows. Some of the veggies and herbs I use are grown in my garden. Yay sustainability! I'm working on making my yard into an edible landscape. It's really fun to go out in the garden and pick your veggies for dinner!

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2 posts tagged savory sweet

Orange Ginger Apricot Chicken

Yum! This is the best chicken ever. It’s so tangy and sweet, but also savory and completely delicious!

I don’t have a picture of this right now. It was too dark to take a photo when It came out of the oven last night. I’ll make more tomorrow and take a photo.

Here’s the marinade:

Mix the juice of 1 orange, with 2 tablespoons olive oil, 1 tablespoon soy sauce, 1 teaspoon sesame oil,  1 tablespoon rice wine vinegar, 2 cloves garlic crushed, 1 inch of fresh ginger, grated, salt and pepper, a shake of red pepper flakes, (less than 1/8th tsp, or more if you like hot and spicy), and 2 big tablespoons of organic apricot preserves. Mix it all together. There’ll probably be some chuncks of apricot, but they melt away in the oven.

Marinade organic chicken pieces in this mixture for about 2 hours (or longer) in the fridge. I turned mine halfway through. If you do it in a Ziploc bag it might be easier, but I was out of Ziploc bags.

Bake at 350 till cooked through, goldeny & glazed. Yummy.  Best chicken ever.

Cheesy Jalapeno Corn muffins

You can make these from scratch, mixing together all the four and dry ingredients. But these are doctored up from a box of corn muffin mix. I know, horrible. But, I was hungry and  wanted them ever since my Mississippi friend brought these over on Easter. I didn’t have any cornmeal, but I did have one of those little boxes of the Jiffy mix. So, I improvised, and they came out pretty great. The best thing is that they were ready in only 20 minutes.   If you’re hungry, that’s important.

One 8.5 oz box of corn muffin mix

1/2 cup milk

1/2 cup pickled Jalapeno peppers, chopped (the ones cut in circles)

plus 12 additional circles for the top of each muffin

1/4 cup chopped green onions (white and green parts)

3/4 cup shredded cheddar cheese

2 tblsp honey

2 eggs

1 tablespoon melted butter

Ignore the directions on the box except to turn the oven on to 400.

Mix the contents of the box with the eggs, honey, milk and butter. Stir in the cheddar and 1/2 cup chopped Jalapeno peppers

Spray the inside of your muffin tins or paper muffin cups with no stick spray. If you don’t, the cheddar cheese makes the muffins stick pretty bad. I learned this by trial and error. Fill muffin tin or paper muffin cups halfway and top each one with a circle of Jalapeno pepper.  

Bake at 400 for 15 or 20 minutes until browned

serve with butter

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