Apricot ‘n Rum Chicken
Photo Credit: www.mccormick.com
Ingredients:
4 Chicken Breasts (boneless, skinless)
1 C. Apricot Preserves
1 C. Catalina Salad Dressing
2½ Tbsp. Dijon Mustard
¼ tsp. Worcestershire Sauce
2½ Tbsp. Dark Rum
2 oz. Dried Onion Soup Mix
Garnish with slivered almonds and chopped green onions
Directions:
Preheat oven to 375 F. Grease a 9 x 13 inch baking dish and set the chicken breasts in pan.
In a medium-sized bowl, combine apricot preserves, Catalina dressing, Dijon mustard, Worcestershire Sauce, dark rum, and onion soup mix. Mix well.
Pour apricot mixture evenly over chicken and bake for 45 minutes or until chicken is cooked through. Remove from oven and allow chicken to sit for a few minutes before serving so that the juices can settle back into the meat, this keeps it tender and flavorful when you cut into it. Transfer chicken onto a platter and garnish with slivered almonds and chopped green onions. Yields 8 servings.
*Note: If you want a thicker sauce, mix 2 tablespoons cornstarch with ¼ cup water. Bring the sauce to a simmer and whisk in the mixture a little at a time until you have reached the desired thickness.
Creamy Roasted Carrot Soup
Photo Credit: cookandhook.com
Ingredients:
2 lbs. Carrots
3 Tbsp. Extra-Virgin Olive Oil, divided
¾ tsp. Fine Sea Salt, divided, to taste
1 Medium Yellow Onion, chopped
2 Cloves Garlic, pressed or minced
½ tsp. Ground Coriander
¼ tsp. Ground Cumin
4 C. Vegetable Broth
1½ C. Water
½ C. Dark Rum
1 to 2 Tbsp. Unsalted Butter, to taste
1½ tsp. Lemon Juice, to taste
Freshly Ground Black Pepper, to taste
Directions:
Preheat oven to 400°F. Line a large, rimmed baking sheet with parchment paper (for easy cleanup).
Peel carrots and cut into ½ inch diagonal pieces then put in the baking sheet. Add 2 tablespoons olive oil and ½ teaspoon of salt. Toss until carrots are lightly coated then arrange them into a single layer.
Roast the carrots for about 30-40 minutes (tossing halfway) or until they are caramelized around the edges and can be easily pierced with a fork.
In a soup pot over medium heat, warm the remaining 1 tablespoon olive oil. Add the onion and ¼ teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent, about 5 to 7 minutes. Add the garlic, coriander and cumin. Cook for about one minute, stirring constantly. Pour in the vegetable broth, water and dark rum. Using the broth, scrape up any browned bits on the bottom of pot with a wooden spoon (or spatula).
Transfer the roasted carrots to the soup pot. Bring mixture to a boil over medium-high heat, then reduce heat to simmer and cook for 15 minutes.
Remove pot from heat and allow to cool for a few minutes, about 3 to 5 minutes.
Working in batches, transfer soup to a blender. Add the butter, lemon juice, and black pepper. Blend until completely smooth.
Add additional salt and pepper if necessary. If you desire more richness, add another tablespoon of butter and blend again. Love your rum? Add an additional 2 tablespoons of rum. Soup is ready to serve!
