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I am constantly amazed at how animated and talkative people get when you mention food. The mere aroma of certain foods can evoke memories that transport us back to a special place and time. Food can bridge the gap between all ages, races and ethnicities.
Let's face it, the only thing that should ever come between people is a table and some serving bowls.

Monday, February 11, 2008

Mad Kitchen Scientist

I have always loved recipes that have ingredients in them that you would never in a million years consider putting together. It usually leaves me wondering who came up with it in the first place and was it intentional or was it making do with whatever was left lurking in the kitchen. I always call recipes like these “Happy Accidents” when you just start mixing a bunch of different things together like some deranged scientist and eureka you’ve created a new indescribably delicious taste.
When reading this recipe you think; “thousand island dressing and apricot preserves with onion soup mix” I’m not so sure about this. I was really skeptical myself until I tasted it and any doubts I had disappeared and were replaced with me wanting seconds.

Thousand Island Chicken

1 (8 oz.) bottle thousand island dressing
1 envelope dry onion soup mix
1/2 cup of apricot preserves
1 Big package of cut up chicken (usually about 3 pounds)

Place cut up chicken in 9 x 13 inch pan. Mix rest of ingredients and pour over chicken. Cover with foil. Bake at 325 degrees for 35 minutes, uncover. Bake another 20 minutes. Serve over rice.

14 comments:

Emily said...

Man, I tell you what, I love your blog. You are always posting recipes with ingredients that I, a college student, can afford. And sure, this one is a little weird, but that is the sort of thing I live for. This recipe sounds totally bizarre, and I am definitely gonna try it.

blondee47 said...

I have been making this exact recipe since i have been married which is 30 years...it is my signature dish which comes out of a fundraising cookbook handed down to me by my mother....it is scrumptious and if u baste it and bake it till it turns dark brown and carmalizes...mmmmm

Julie said...

Thank you for the tip Blondee47, sounds delicious.

Julie said...

Thank you so much Emily, I hope you like it once you make it.

Madam Chow said...

I'll bet this is great, and I agree about recipes like this. I've made elaborate pot roasts, beouf bourginon, etc., and my husband's favorite pot roast is made with onion soup mix and canned cream of mushroom soup.

Catherine Wilkinson said...

Julie,
Thanks for the comment on my blog! I LOVE yours! This chicken!!!! My mom made this all the time! I have tears, because she now has Alzheimer's and the cruelest thing is her inability to cook anymore or enjoy food.
Thanks for reminding me to whip this up for her next time I visit...maybe she'll remember!

Chris said...

Happy Accidents - love that phrase! This recipe sounds great, too! Must bookmark and try! Thanks!

Julie said...

Thanks Chris, my great aunt use to say "Happy Accidents" often it just stuck with me.

Julie said...

You are welcome Catherine and thank you.

Julie said...

Too funny Madam Chow, I think a great many of us are like your husband and tend to lean towards simpler foods.

Vicarious Foodie said...

This sounds totally crazy....However, Thousand Island has *always* been my favorite. I've never cooked with it before though. Might have to try this out....

Julie said...

Thank you Vicarious Foodie, you'll be surprised at how good it tastes.

Becky said...

This recipe sounds wonderful. I will try it soon. Easy and flavorful, that's my kind of chicken.

Bikerchickz

Julie said...

Thank you Becky