Apricot Chicken Thighs

I have seen this recipe floating around different sites for several years now. Every time I saw it, it received raving reviews about how good it is. I finally broke down and got all the stuff to make it. The original recipe served it over rice. We just had rice last night, so I opted for meeting the demands of my youngest child and made mashed potatoes instead. It was VERY good. I really liked the sauce and best of all... it was SUPER easy to whip up and throw in the oven. I saw a couple reviewers, on other sites, saying they would make 1/2 the sauce recipe, since it makes so much sauce... I think that is perfectly doable and would not leave the chicken dry or anything.

Enjoy!

Apricot Chicken Thighs

8 oz. Russian salad dressing
8 oz. apricot preserves
1 pkt. dry onion soup mix
6-8 chicken thighs

Preheat oven to 350 degrees. Place chicken thighs in casserole dish. In bowl, mix together remaining ingredients, pour over chicken. Make sure all pieces of chicken are coated well with sauce mixture. Bake for 45 minutes or until chicken is done. I also turned on the broiler for about 3-5 minutes to get the sauce boiling good, to help thicken it up. Serve over rice or with mashed potatoes. I
Original recipe: Bombshellbling

Baked BBQ Chicken

Tonight's supper was quick and easy. I had some chicken thighs to use up and wanted to bbq them, but it was 100+ degrees outside and I was not going to fire up the grill. I don't like to sweat to when I cook. So, here you go!

Baked BBQ Chicken
8 chicken thighs
1/2 bottle of favorite bbq sauce
1/4 c. honey
1 tsp. dried oregano
1/2 tsp. smoked paprika
1 tsp. onion powder
1 tsp. seasoned salt

Preheat oven to 350 degrees. In skillet, brown chicken thighs. Place in 9x13 pan. In small bowl, mix up remaining ingredients. Spread over chicken. Bake for 30-45 minutes, or until chicken is done and juices run clear.

Super Easy Chicken Thighs

I have been super lazy today and wanted a quick and easy supper. I was scrounging around for ideas, when I remembered that I had a bag of frozen chicken thighs in the freezer. I set them out to thaw and then went to the Holy Land, aka Pinterest to look for ideas.  These chicken thighs are so easy and VERY juicy. 

Here you go! Enjoy!!

Easy Baked Chicken Thighs
Chicken thighs (however many you need)
Soy sauce
Garlic Powder
Smoked Paprika

Preheat oven to 350 degrees. Spray a baking dish or 9x13 with non-stick spray. Place chicken thighs in pan. Sprinkle each thigh with garlic powder and smoked paprika. Don't go too crazy on those poor thighs. They only need a slight dusting. Then, put approximately 1 tsp. soy sauce on each thigh. I just shook some on each thigh, I didn't measure it out. Ssshhhhh... Bake for 45-60 minutes, or until thighs are cooked through and skin is browned and crisp.

Chicken, Rice, and Mushroom Bake

Today was another beautiful day! We barely broke 60 degrees, so it was a little on the cool side this morning, for my taste. But, overall, it was a really nice day. My project today was to get my plants put in my pots on the front step and the patio. All of the plants that I picked out are ones that are suppose to repel mosquitos. We seem to have an abundance of the little boogers around here. I will post pics and what plants I used in a later post.

Supper tonight is Chicken, Rice, and Mushroom Bake. The original recipe was an Emeals recipe, but I made some changes to it, based on what I had already on hand, etc.

Enjoy!

Chicken, Rice, and Mushroom Bake

1-1⁄2 C. uncooked rice 

2 (141⁄2-oz) cans chicken broth 

2 (8-oz) packages sliced fresh mushrooms 

1⁄2 C. onion, minced 

1/2 tsp. dried thyme 

1-2 Tbsp. olive oil 

2 Tbsp. butter 

7 bone-in, chicken thighs, can use bone-in breasts

1⁄2 tsp. salt 

1⁄2 tsp. ground pepper

Preheat oven to 350 degrees. Combine rice, broth, mushrooms, onion, thyme, and butter in a lightly greased 13- x 9-inch baking dish. Cover dish with lid or foil. Bake 30 minutes. Meanwhile, heat olive oil in a large skillet over medium-high heat. Sprinkle chicken with salt and pepper, and brown in hot oil 3-4 minutes per side. Add chicken to rice mixture in baking dish; cover. Bake 45 minutes longer or until chicken is done and rice is tender.

Original Recipe from: Emeals

Crunchy Tortilla Ranch Chicken Thighs

Today was a long and stressful today. One of the lovely ladies that I work closely with knows me well and apparently loves me dearly (or just wants me to get fat, but we will go with the love thing). When she came in my classroom this morning, the threw a package of 12 Reese's peanut butter cups on my desk! Mmmm... peanut butter cups... Anyway, so, she must have known that I will need them to get through the next 10 1/2 days. I will admit, through out the day I ate a few... Ok, I had 3! So shoot me! Now, I have moved on to vodka and Dr. Pepper. 

Supper tonight is a recipe that I kind of threw together and "invented," based on what I had in the fridge and pantry. I worried about this turning out decent... Ok, this turned out AMAZING!!! Sooo good!! 

Crunchy Tortilla Ranch Chicken Thighs

6-8 chicken thighs

1 cup shredded Parmesan cheese
2 cup tortilla chips
2-3 T melted butter or spray butter
1 package dry Ranch dressing

Preheat oven to 350 degrees. Put tortilla chips in a food processor or blender and blend them up until they are broken up into pea size pieces or a little smaller. Put ground up tortilla chips, shredded Parmesan cheese, and dry Ranch dressing mix into a large ziplock bag. Coat chicken with melted butter or butter spray. Put into ziplock bag and shake to coat. Remove chicken piece and put into sprayed 9x13 pan. Repeat with other chicken thighs. Sprinkle remaining coating on top of chicken thighs. Bake for 45 minutes, or until chicken is cooked through.