Father’s Day is always fun around here. This year, however, Marc is working on that day so I was glad to test the menu ahead of time. He was very enthusiastic about the chicken, and he tends to be a meat and potatoes (and lasagne) kind of guy. There is enough heat to the glaze to keep it from being too fussy. It has presence!

Adjust the amount of peppers to your own taste. There are a lot of different types of peppers in this but each conributes something besides heat-each has a unique flavor that, when combined, is amazing.

Spicy Apricot Glaze

• 1/2 lb applewood smoked bacon
• 1 1/2 cups chopped sweet onion
• 1 tablespoon garlic, minced
• 1 cup organic orange juice, with pulp
• 1 cup packed dark brown sugar
• 1/2 cup dried apricots, chopped
• 1/4 cup balsamic vinegar
• 2 poblano peppers, diced
• 1 red Fresno pepper, diced
• 1/2 teaspoon chipotle granules
• 1 teaspoon tabasco
• Black pepper to taste

1. Saute the bacon until crisp. Add the onions and continue to saute until they are tender, and then add the garlic and saute for a minute or so.
2. Add the remaining ingredients. Simmer for fifteen minutes or until the apricots are very soft.
3. Puree mixture in a blender until it is almost smooth. You want it to have a bit of texture. Allow to sit overnight in the refrigerator if you have time. It will keep for up to a week, refrigerated.

Yield:about 1 cup

Just brush it on the chicken toward the end of grilling time and serve the chicken with more glaze on the side.

Post from: Baking Delights

I’d like to be under the sea
In an octopus’ garden in the shade
He’d let us in, knows where we’ve been
In his octopus’ garden in the shade

This is a very kid friendly dish. I saw it somewhere on the internet and I don’t know where, so if I swiped this great idea from you please let me know and I will giveyou due credit and blog linkage.

How cute are these octopi?  And it really does not get easier.  Ramen noodles, spinach, and hot dogs.  That’s it.  A quick and super simple lunch or dinner…or even after school snack.  You could do the same with spagetti or fettucine noodles.  Just slice the bottom 3/4 of the hot dog lengthwise into 8 sections, leaving them attached to the hot dog at the top.  When you boil them the cut part will curl up with a mind of its  own, more or less, and you will have octopi look alikes.  Cook the spinach in with the ramen noodles and there you have it!  A great, kid friendly meal.

This is my entry to Presto Pasta.    This week’s Presto Pasta is hosted by Katie, One Little Corner of the World.  To submit your own pasta dish follow the guidelines found here. Ruth, of Once Upon A Feast, is the brilliant mind behind Presto Pasta and this is number 109!!!

Images:Marye Audet

Post from: Baking Delights