Apricot-Almond Chicken and more

Try these recipes for a delicious meal.

Apricot Almond Chicken 311 (photo credit: Courtesy)
Apricot Almond Chicken 311
(photo credit: Courtesy)
For those of us who want homemade but don’t want to potchke there is a big appeal in one-dish meals. While you don’t necessarily just throw everything in, it’s almost like that and the blending of flavors can’t be a delight!  (Don’t your kids just mush everything together on their plates anyway?!)  Try these easy favorites from www.gourmetkoshercooking.com.  

Apricot-Almond Chicken
4-1/2 cups chicken broth
2 cups uncooked long-grain rice
1 onion, diced
1 red pepper, chopped
8 boneless, skinless chicken breasts
8 tablespoons apricot jam or preserves
2/3 cup toasted sliced almonds
Preheat oven to 350 degrees. Combine the broth, rice, onion and pepper and divide among two 9 x 13-inch baking dishes.  Top with chicken. Bake for 60 minutes.  Uncover and stir the rice. Place 1 tablespoon of jam atop each chicken breast. Bake for 5 minutes.  Sprinkle with almonds and bake 5 minutes longer.
Summertime Vegetable Bake
2 pounds eggplant, peeled
¼ cup olive oil
2 onions, chopped
1 teaspoon minced garlic
2 zucchini, sliced
4 tomatoes, chopped
1 tablespoon basil
½ teaspoon pepper
½ cup grated Parmesan cheese
1 cup season bread crumbs
2 tablespoons melted butter
1 cup shredded mozzarella cheese
Preheat oven to 375 degrees. In a large skillet sauté the eggplant in oil until lightly browned.  Add onions, garlic and zucchini.  Sauté for 5 more minutes.  Add tomatoes, basil and pepper.  Cover and simmer for 10 minutes.  Remove from heat and stir in Parmesan.
Pour mixture into a greased 9 x 13-inch baking pan.  Combine bread crumbs and melted butter and sprinkle on top.  Bake for 15 minutes.  Sprinkle with mozzarella and bake another 10 minutes. 
Apple Crisp
This is homey and really good; I think I’m going to go make some right now!
6 apples (granny smith are best), sliced and mixed with 1 teaspoon cinnamon
1 cup brown sugar
1 cup flour
1 cup oatmeal
1 cup oil
1 cup chopped pecans
Preheat oven to 350 degrees.  Place apples in a 9 x 13-inch pan.  Mix together remaining ingredients and spread over apples.  Bake for 50 – 60 minutes.  Serve warm with ice cream.