Thankful Thursday, Yummy Recipe & A New Hair Style

This rose is in my Mom's garden!

Happy Thursday Friends! I'm so thankful for this beautiful weather we are having. It has been HOT, but I love it! It really does feel like summer and I have been enjoying all the joys that come with the season. Cool walks in the evening, watermelon, cookouts and more. :)

Ok, so I also wanted to post a new recipe and something other than all things baby (which seems to be where my mind is these days!) haha!

This is a yummy recipe for Apricot- Glazed Chicken Tenders. A Summer Recipe!

Total Preparation Time: 1 hour

Ingredients: Chicken & Turkey
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 4
Special Features: Make Ahead
Meal Type: Entree

Ingredients
2 lbs Chicken tenders, cut up breast pieces, or chicken wings, tips removed
MARINADE
1/3 c Vegetable oil
3 cloves Garlic, minced
2 tbsp Lemon juice
1 tsp Rosemary
1 tsp Thyme
Salt and pepper to taste
1 Small bay leaf, crumbled
APRICOT GLAZE
1 Onion, minced
1 tbsp Butter
2 tbsp Cider vinegar
1 c Apricot preserves
1 tbsp Soy sauce
2 tsp Dijon mustard
1/4 tsp Ginger
1/4 tsp Cloves
1/4 tsp Salt
1/4 tsp Pepper

Preparation
Cooking Day Instructions:

For marinade: In large freezer bag, combine marinade ingredients. Add chicken pieces, toss to coat, and marinade at room temp one hour. (If preparing for that day, chill 6-8 hours or overnight. Prepare glaze and refrigerate.)

Meanwhile, prepare the apricot glaze following the directions below. After one hour of marinating time, freeze chicken in marinade.

For apricot glaze: In saucepan, cook onion in butter over moderate heat, stirring until softened. Add vinegar and continue cooking until liquid has reduced by half. Add preserves, soy sauce, mustard, and spices. Cook uncovered, stirring occasionally, for 10 minutes or until thick. Place mixture in a food processor or blender and puree. Freeze glaze in a separate, smaller freezer bag. Store in freezer together with marinated chicken.

Serving Day Instructions

Thaw chicken pieces and discard marinade. Place chicken on rack of broiler pan and broil 6 inches from heat, 5 minutes on each side. Baste chicken generously with glaze and broil 3 minutes on each side or until well glazed and brown. Adjust cooking time if using thicker cuts of chicken.

Before I go, I cut my hair yesterday. I always told myself I wouldn't be one of those Moms who has a baby and runs out and chops off her hair. Well, I did and I'm happy!! I love it. It is so much more manageable and Robbie can't grab at it as easily. :) I cut off 10 inches almost a whole foot. It feels light and ready for summer. Happy Thursday!!

Blessings, Sarah