COOKING WITH CLORIS--APRICOT CHICKEN

Chicken is a mainstay in our home because it’s relatively inexpensive and good for you, especially if you don’t fry it! Today Cloris serves up a chicken breast recipe that my family loves. -- AP

APRICOT CHICKEN
(serves 4)

Ingredients:
4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 glove garlic, minced
1 can (14.5 - 16 oz.) diced tomatoes
4 oz. can mushroom stems and pieces, drained
1/2 cup dried apricots, diced
1/2 dried cranberries

Brown chicken in olive oil, approximately 4 minutes per side. Add garlic and mushrooms and cook a minute longer. Add tomatoes, apricots, and cranberries and bring to boil. Reduce heat and simmer covered approximately 5 minutes. Uncover and cook until sauce is desired consistency.

Thanks, Cloris! I know our readers will enjoy this dish. Readers, what’s for dinner at your house tonight? Post a comment to enter the drawing for a chance to win a book from our Friday Book Club guest author. -- AP

COOKING WITH CLORIS -- ZUCCHINI CRANBERRY NUT BREAD

Today Cloris has a zucchini bread recipe that’s perfect for breakfast, lunch, or dinner. Spread with butter or cream cheese for breakfast, serve with a salad for lunch, or in place of a starch at dinner -- AP

ZUCCHINI CRANBERRY NUT BREAD
(makes 2 loaves)

Ingredients:
2 cups flour
1 cup whole wheat flour
1/4 cup white sugar
3/4 cup brown sugar
1 tsp. baking soda
1/2 tsp. salt
1 tsp. baking powder
1 tsp. cinnamon
3 eggs
2 cups grated zucchini
3/4 cup vegetable oil
3 teaspoons vanilla extract
1/2 cup chopped walnuts
1/2 cup dried dried cranberries

Mix all dry ingredients together. Beat eggs, oil, and vanilla together. Blend in zucchini. Add dry ingredients to zucchini mixture, blending well. Fold in nuts and cranberries.

Grease two loaf pans. Divide batter between two pans. Bake 50-60 minutes at 350 degrees.

Thanks, Cloris! Yet another way to get the kids to eat their veggies. Remember, readers, post a comment this week to be entered into the drawing for a free book from our Book Club Friday guest author. -- AP

COOKING WITH CLORIS -- CRANBERRY WALNUT COOKIES

Thanksgiving is right around the corner. Today Cloris offers us a recipe for cranberry walnut cookies. -- AP

CRANBERRY COOKIES
(makes 8 dozen)

Ingredients:
3 cups flour
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/2 cup butter
3/4 cup sugar
1 cup packed brown sugar
1 lg. egg
1/4 cup milk
2 tsp. vanilla extract
3 cups chopped cranberries
1 cup chopped walnuts

Mix the first 4 ingredients together. Cream the butter and sugars until fluffy. Beat in the egg, milk, and vanilla. Stir in flour mixture a little at a time until well blended. Fold in cranberries and walnuts. Drop by teaspoon full 1” apart on greased cookie sheets. Bake at 375 degrees for 15 minutes or until cookies are golden brown and firm. Remove immediately from cookie sheets to wire racks to cool.

Don’t these sound delicious! And since Cloris has already given me a sample, I can tell you they taste as good as they sound. Happy baking!  And remember to post a comment to be entered into the drawing for a book from our Book Club Friday guest author.-- AP

COOKING WITH CLORIS--SUMMER CHICKEN SALAD

Want to know the secret to stretching your food dollars? Plant a zucchini. Even I, the woman who can kill a plant with a glance, can grow an abundance of zucchini from one little seedling. No matter what garden pest you have -- squirrels, rabbits, neighborhood dogs -- they’ll all steer clear of that zucchini plant. Zucchinis withstand anything, and they keep producing until the first killing frost. One investment of less than two dollars will supply you with zucchini out the wazoo. And the zucchini is the most incredibly versatile plant. Remember that long litany of shrimp dishes from Forest Gump? Zucchini has shrimp beat by a marathon.

My one zucchini plant has already started producing, so Cloris has been supplying me with zucchini recipes. Look for lots more in the next couple of months. -- AP

CLORIS’S SUMMER CHICKEN SALAD

4 cups cooked chicken, cubed
1 cup zucchini, cut into small pieces
1/2 cup dried cranberries
1/2 teaspoon onion powder
1/2 cup low fat mayonnaise
2 T. cream cheese, softened
2 T. red wine vinegar

In medium bowl mix chicken, zucchini, cranberries and onion powder. In small bowl whisk together mayonnaise, cream cheese, and wine vinegar. Add to chicken mixture. Cover and chill 2 hours before serving. Serve with side salad and French bread. Serves 4.

Have a summer salad you'd like to share? Post a comment this week to be entered in the drawing for a free book from our Book Club Friday guest author. -- AP