MIXED GREENS WITH APRICOT VINAIGRETTE AND ALMONDS
"I used apricot preserves to sweeten a basic vinaigrette," says Bobby.
Provided by Bobby Flay
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Whisk together the vinegar and jam in a small bowl and season with salt and pepper. Slowly whisk in the olive oil until emulsified.
- Put the greens in a large bowl, toss with the vinaigrette and top with the almonds.
ALMOND-APRICOT CHICKEN SALAD
Here's a one-of-a-kind pasta salad that combines tender chicken, sweet apricots and crunchy vegetables. Plus, the lemony dressing can't be beat. -Susan Voigt, Plymouth, Minnesota
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- Cook pasta according to package directions, adding apricots during the last 4 minutes. Drain and rinse with cold water; place in a large bowl. Add broccoli, chicken, onions and celery. , In a small bowl, combine the next eight ingredients. Pour over salad and toss to coat. Cover and chill until serving; fold in almonds.
Nutrition Facts : Calories 411 calories, Fat 24g fat (6g saturated fat), Cholesterol 52mg cholesterol, Sodium 524mg sodium, Carbohydrate 31g carbohydrate (10g sugars, Fiber 4g fiber), Protein 17g protein.
APRICOT, ALMOND & PINEAPPLE SOUR CREAM COFFEE CAKE
I created this pineapple sour cream coffee cake recipe for a contest at the Los Angeles County Fair in the 1980s. My kids were very proud of me when my name was called for first place. The cake would be the perfect partner for morning coffee or it'd be a delightful dessert with a scoop of ice cream. -Marina Castle-Kelley, Canyon Country, California
Provided by Taste of Home
Categories Breakfast
Time 1h30m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. In another bowl, whisk flour, almond flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition., Transfer half the batter to a greased 10-in. springform pan. Mix pineapple and apricot preserves; drop by tablespoonfuls over batter. Carefully top with remaining batter. Sprinkle with almonds. Bake until a toothpick inserted in center comes out clean, 60-65 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool completely. Remove rim from pan. Sprinkle with confectioners' sugar if desired.
Nutrition Facts : Calories 389 calories, Fat 17g fat (8g saturated fat), Cholesterol 56mg cholesterol, Sodium 182mg sodium, Carbohydrate 57g carbohydrate (39g sugars, Fiber 1g fiber), Protein 5g protein.
APRICOT-ALMOND CHICKEN
Looking for a hearty dinner? Then check out this apricot-almond chicken recipe that's ready in 30 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 425°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray. Place chicken in pan; spray with cooking spray and sprinkle with salt and pepper. Bake 5 minutes.
- Meanwhile, in small microwavable bowl, mix preserves, soy sauce and mustard; microwave on High 1 minute or until preserves are melted.
- Stir preserves mixture and spoon over chicken; sprinkle evenly with almonds. Bake 10 to 15 minutes longer or until juice of chicken is clear when center of thickest part is cut (170°F).
Nutrition Facts : Calories 360, Carbohydrate 30 g, Cholesterol 85 mg, Fat 1 1/2, Fiber 2 g, Protein 34 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 560 mg, Sugar 20 g, TransFat 0 g
APRICOT ALMOND STUFFING
I have been in search of a good stuffing recipe that could be served any day of the week but does not taste similar to the usual bread/sage Thanksgiving stuffing. After trying several different stuffing recipes, I began to adjust ingredients and to try several new ingredients that I thought would enhance the flavor. I eventually came up with this apricot almond stuffing. It's very tasty with a unique flavor all it's own....perfect for any day of the week, or for that special side dish when company is over, whether you're serving beef or pasta or poultry as the main course. And this is just such a tasty stuffing that I know it's just a matter of time before I eventually replace my traditional bread/sage stuffing at our annual Thanksgiving Dinner with this Apricot Almond Stuffing. (I don't want to invoke an impromptu riot within my family by venturing away from my family's traditional Thanksgiving menu, so I'll preserve family tradiition by offering Grandma's Homemade Stuffing every Thanksgiving for the sake of family peace...at least for the time being.) You can use this to stuff any bird, too. I prefer chicken, but I assume it would go well with turkey or even game hens as well. I hope you like it.
Provided by Northwestgal
Categories Brunch
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Place torn croissant pieces, chopped onion, sliced almonds, tarragon, thyme, parsley, quartered apricot bits, and orange zest in a large mixing bowl.
- In a small bowl, mix together the melted butter, apricot preserves (or jam), and half of the chicken broth; stir until blended. Pour the broth mixture over the stuffing mixture.
- Use a large spatula or wooden spoon to toss the stuffing mixture until all the ingredients are well blended. Use as much of the remaining broth--adding a little at a time--as is needed to get the stuffing thoroughly moist (but not saturated or "soupy"). I usually use nearly all of the 2 cups of broth, with maybe 1/8 cup or so not used (I've never really measured the unused portion).
- Place stuffing in a 10x10-inch baking dish, cover, and bake in a 350 degree oven for 30 minutes.
- NOTE - I don't usually grease my pyrex casserole dish for this stuffing, and I have never had a problem with the stuffing sticking to the edges or bottom, and the clean-up is very easy (no crusty pieces stuck to the dish). But, depending on what type of dish you use to roast the stuffing, you might want to first lightly butter your baking dish or lightly coat it with a no-stick cooking spray.
- TIP - Take advantage of sales, and buy day-old croissants at a reduced price when you plan to make this dish. They will be well moistened with the buttery broth, so it won't matter if they are a bit dry.
Nutrition Facts : Calories 321.9, Fat 19.1, SaturatedFat 9, Cholesterol 43.9, Sodium 553.1, Carbohydrate 32.4, Fiber 3.2, Sugar 13.4, Protein 7.1
APRICOT-ALMOND COBBLER
A cobbler is a fruit dessert with a thick top layer of crust. In this version of the classic, spiced apricot wedges are arranged atop a toasted-almond batter. Baking puffs up the cake, so only bits of fruit peek through.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Toast almonds on a rimmed baking sheet in oven, stirring occasionally, until fragrant and golden brown, about 10 minutes. Let cool completely. Finely grind almonds in a food processor; transfer to a medium bowl. Whisk in flour, 3/4 cup sugar, the baking powder, 3/4 teaspoon salt, and the nutmeg; set aside.
- Brush a 10-inch cast iron skillet with 2 tablespoons butter. Whisk together remaining 4 tablespoons butter, the milk, egg, and liqueur in a medium bowl. Stir butter mixture into flour mixture. Spread batter evenly into buttered skillet.
- Stir together apricots, remaining 1/4 cup plus 2 tablespoons sugar, a pinch of salt, and the lemon juice in a medium bowl. Spread apricot mixture evenly over batter. Bake until a cake tester inserted into center comes out with moist crumbs, 50 minutes to 1 hour. Let cool in skillet on a wire rack 1 hour before serving.
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- Bring the chicken broth, butter and 1/4 teaspoon salt to a boil in a medium pot. Add the couscous and stir. Cover the pot with a tight fitting lid and remove from the heat. Let sit 5 minutes, then fluff the couscous immediately with a fork so it doesn't clump together.
- In a small bowl, whisk together the apricot preserves, olive oil, white wine vinegar, 1/4 teaspoon salt and a few grinds of fresh black pepper. Add about three-quarters of the vinaigrette to the couscous and stir to combine. Taste and add the remaining vinaigrette, little by little, if necessary (you may not need it all). Be sure to add all the little chunks of apricot from the vinaigrette, as they tend to settle at the bottom of the bowl (just use a fork to fish them out). Stir in the scallions, herbs and sliced almonds. Taste and adjust seasoning (I usually add a good bit of salt) and serve warm or room temperature.
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