By the way, we have been roasting our corn in the oven for about a week now. The flavor is great, and it is quick and easy. What a pity that we have been boiling our corn all these years.
Thanks for the tip! |
Yesterday, my wife went with her one sister who lives here in SLC to visit their other sister who lives in Omaha and will be gone until Monday.
Last night, the kids and I had pizza. Tonight, we went to Wendy's. Tomorrow, Saturday and Sunday, I'll have to make them something decent or I will be in trouble because the 4 year old will tell my wife everything that she ate while her Mom was out of town. I may have to try the roasted corn and my wife's apricot chicken. I'll post that recipe when I find it. |
Quote:
|
Quote:
In a bowl mix equal parts or one jar of apricot preserves, Catalina dressing and on packet of Lipton onion soup. (My wife usually uses one jar of preserves that is about 10 oz or so.) Marinate 3-6 boneless and skinless chicken breasts in the mixture for as long as you'd like in the fridge. The longer the better. (She usually does it for about 3 hours) Put marinated breasts into baking dish and pour remaining mixture over the chicken and bake for 35-40 minutes at 350*. Very simple recipe and very tasty. Tonight, instead of baking, I'm going to throw the chicken on the grill. My wife usually serves the chicken with steamed carrots and peas. Good stuff. |
Just wanted to add that I've tried the oven-roasted corn a couple times too, and it turned out pretty well (375 degrees for 25 minutes). The only downside is it made my oven and whole house smell strange, like scorched vegetation.
|
Quote:
|
Quote:
|
Quote:
|
Quote:
The chicken is on the grill right now. It smells great. |
All times are GMT. The time now is 09:40 PM. |
Powered by vBulletin® Version 3.8.2
Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.