Sunday, April 13, 2008

Maple-mustard Glazed Chicken with Applesauce

I saw this recipe on Rachael Ray one day, and I couldn't resist it. The way the applesauce made the house smell was incredible.

4 Golden Delicious apples, cored and chopped
1 cup apple juice
1 large handful of golden raisins (1/2 - 3/4 cup)
3 Tbsp brown sugar
1 tsp cinnamon

Combine the ingredients in a crock pot and cook over low heat until soft, around 4 hours.

Maple-mustard Glazed Chicken
2 Tbsp EVOO
1 lb. boneless, skinless chicken breasts
1/4 cup pure maple syrup
2 Tbsp spicy brown Dijon mustard
Dash salt and pepper

Heat EVOO in a large skillet over medium high heat. Season chicken with salt and pepper and add to skillet.

When almost cooked, pour maple syrup around edge of pan, add mustard, and stir. When sauce is reduced, dip cooked chicken in the syrup-mustard mixture to create a glaze. Top with applesauce.

I served this with broccoli macaroni and cheese, but the this mac and cheese doesn't warrant a post. Next time I make it, it will be better and I'll blog about it then. :-)

Buffalo Chicken Dip

There's a reason this is affectionately known as "Crack Dip!"

After hearing so many nesties rave about buffalo chicken dip, I couldn't resist making it one night. I based my recipe off of this one from Now That's What's Cooking and gave it a little bit of a semi-homemade flair. It's UNBELIEVABLE!!!

1 large can of chicken (use more if you have it, or rotisserie - this just happens to be what was in the cupboard!) :-)
8 oz. Frank's Buffalo Wing Sauce
8 oz. lite ranch dressing
8 oz. crumbled bleu cheese
8 oz. shredded cheddar cheese
16 oz. cream cheese

Preheat oven to 325.

Combine all ingredients, and bake for 40 minutes. Enjoy with celery, pretzels, tostito chips (baked or otherwise), whatever you like.