And I linked it to Weekend Cooking?
And BethFish (not her real name, I know that) commented to me that she was going to review the book soon. Well, today, only a week later, she did. (she LOVED it too, by the way.) It's just that she made the same recipe from the book that I did. It made me laugh. I mean, what are the odds that we would do the same thing? I TOLD YOU I am easily amused.
I SWEAR I am not copying her. I made it on Tuesday....in the oven. She did hers on the grill, which, by the way, would be great, I think.
I wanted something really simple because on week nights, coming home from work at 5pm, I don't feel like cooking most of the time (and yet I LOVE to cook. Just not Mon-Thurs), and this was really simple. And really good.
Be sure and check out Weekend Cooking at BethRish Reads. She reviews the cookbook and tells you more about it than I did. It's a great reveiw and really gives you an idea of what the book is all about.
( I still love the idea of her food diary--still gushy about that)
Is it too weird, that I'm going to link this to Weekend Cooking? Talking about the same cookbook I did last week?
But.....this week I made something from it.
(I always put peas on my rice if I got 'em. I don't know why.... because my mom did?)
Apricot-Mustard Baked Chickenfrom: Dinner, A Love Story. by Jenny Rosenstrach
- 6 to 8 skin-on chicken pieces (thighs or drumsticks), rinsed and patted dry
- Salt and pepper
- 3/4 cup apricot jam
- 1 tablespoon grainy mustard
- 1/4 cup water
- leaves from 2 sprigs thyme
Place the chicken on a rimmed cookie sheet or baking dish lined with foil or parchment paper, sprinkle with salt and pepper, and bake for 10 minutes.
While the chicken is baking, whisk together the jam, mustard, water, thyme, and a little salt and pepper in a small saucepan over low heat for about 3 minutes. It should be slightly syrupy.
Pull the chicken out of the oven and pour the sauce on top. Continue baking for another 15 minutes. For the last 3 minutes, place the chicken under the broiler on the top rack so it gets golden and crispy looking.