Happy 12-12-12. A thousand years till that happens again! Lots of random things to share.........
More photos to share...... I already did a post on our local apple press event but I had forgotten that there are actually two community apple squeeze events in Quincy now. At this first one, our 6 year old was in charge of the camera and I love the slightly different perspective his photographs provide.
The next thing I'd like to share is a simple recipe I created for a recipe contest I entered. I learned about the contest in a magazine I subscribe to. The contest required that the recipe have only 5 ingredients, one of which is chicken. Salt and pepper and fat for cooking were bonus ingredients. I had to make dinner that night anyway so I submitted the following recipe and won $500. I was delighted!
Chicken and Green Olives with Apricot Shallot White Wine Sauce
An easy weeknight preparation that utilizes the much loved fruit/meat flavor combination.
About 1 pound (6-8) chicken breast tenders
freshly ground pepper
1 T. olive oil
1 t. butter
¾ cup thinly sliced shallots
¾ cup white wine such as chardonnay
½ cup apricot jam (note that cherry, peach, or plum jam, or even orange marmalade work equally well here)
¾ cup of pitted ripe green olives
1. Season chicken breast tenders or thighs with salt and freshly ground pepper. Heat olive oil and butter in a large skillet over medium high heat. Sauté chicken until cooked through, about 5 minutes per side. Set aside on a plate. When cool enough to handle, cut into bite-sized pieces.
2. Add shallots to the hot skillet and sauté 4 minutes until soft and browned. Add wine and stir to deglaze skillet. Add jam and stir mixture until it smoothes out and begins to bubble. Add chicken pieces and olives, stir to coat and turn off heat. Serve with pan sauce.
If you have a spare 4 minutes, this video that pokes fun at foodies and the high-end grocery store, Whole Foods, is highly entertaining:
That is all for now.