I love the personal touches and handy suggestions that Gooseberry includes in their cookbooks. I already moved two ideas into my routine. Grating the peel of a lemon or orange anytime you use one then to freeze it gives you a supply of citrus zest that can add a lot to a summer salad. Using white paper coffee filters as toss-away snack holders is a frugal alternative to snack bags. I buy those coffee filters for my kids' art projects; it was such an added bonus to use them at the pool to share popcorn and goldfish snacks (and I didn't have guilt about throwing them away).
Gooseberry also gives ideas for outdoor decor and serving. I have had a number of pavilion parties at local parks and getting everything to run smoothly is tricky. These hints will help your party go off without a hitch.
I found this recipe in the section titled, Slam-Dunk Mains & Sides. My husband was craving Chinese, but we didn't have plans for a babysitter in the near future so I turned to the new cookbook. I didn't show John the ingredients, and honestly wasn't sure how it would turn out. As the baking time diminished, my mouth was watering; each person in the house commented on how good it smelled. I pulled it out of the oven and threw in the pineapple and green peppers wishing the 15 minutes could be over. As soon as the timer beeped, I snatched it out of the oven, poured some over rice and ate it before it even had a chance to cool. It was so good! John sent me a text message raving about his lunch leftovers the next day, "Orange Chicken reheated = delicious!!!" He doesn't always get the names right, but I was touched. Later, he was still talking about it. I quickly added this recipe to our monthly rotation as a healthier alternative to Chinese take-out,
This giveaway has ended. Congrats to our winner!
|I figured out I had the wrong pineapple a bit too late...it is still open|
in my fridge but I did put the right stuff in the recipe :)
- 16 oz.jar French salad dressing
- 10 oz. jar peach or apricot preserves
- 1 1/2 oz. package of onion soup mix
- 1 T. water
- 3 to 4 boneless, skinless chicken breasts, cubed
- 3 c. rice, uncooked
- 15 1/4 oz. can pineapple chunks, drained
- 1 or 2 green peppers, chopped
- In a lightly greased 13 x 9 baking pan, combine salad dressing, preserves, soup mix, and water. Stir in chicken until evenly coated.
- Bake, uncovered at 350 degrees for 45 minutes, until chicken is no longer pink. Meanwhile, prepare rice according to directions.
- Remove chicken from oven; stir in pineapple and green pepper. Bake for an additional 15 minutes.
- Serve over rice.
|The second time, we had the dish with quinoa.|
Time:10 minute prep; 60 minutes baking time
Source: Gooseberry Patch Game-Day Fan Fare
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