Savory Strawberry Chicken

4 boneless skinless chicken breasts, rinsed and patted dry
Strawberries, a few per serving, cleaned and sliced thick (or leave whole if they are small)
2 T. strawberry jelly/jam/preserves
1/4 cup lemon Juice
1/4 cup diced onion



Spice rub
1/4 cup packed brown sugar
1/2 tsp. allspice
1/2 tsp. nutmeg
1/4 tsp. cinnamon
1/4 tsp. curry powder
1/4 tsp. garlic powder
1/4 tsp. kosher salt

Preheat: 400F
Heat a medium skillet on medium-high. Rinse chicken and pat dry, then roll in brown sugar mixture. Place chicken in hot skillet and sear, undisturbed, for about a minute. Flip and sear other side, about a minute, then turn heat down to medium and add strawberry jam and lemon juice. Stir until jam has melted into liquid, flipping chicken breasts to coat. Place chicken into glass baking dish and drizzle sauce over top.

Add strawberry slices to hot skillet and sear on each side for a few seconds. Carefully place slices on top of chicken, sprinkle with onion, and place in oven for 20-25 minutes, or until chicken is cooked through.


Slice chicken on a diagonal, drizzle with sauce, and top with strawberries.

Served with strawberry salad and bread.

Roasted Spiced Carrots

Serves: 3-4

1 lb. (1 bag) baby carrots
1 T. olive oil, plus more for drizzling (I used sunflower oil instead)
1 1/2 tsp. paprika
1/2 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. ground cinnamon
1/4 tsp. garlic powder
1/8 tsp. cayenne pepper
1/4 tsp. fresh ground pepper
2 T. lemon juice
1 T. honey

Preheat: 400F. Put carrots in a casserole dish big enough to spread them out in a single layer, or close to it. Drizzle 1 T. oil over the carrots and toss to coat. Mix seasonings (next 8 ingredients) in a small bowl and toss with carrots.

Roast until tender, 30-40 minutes, giving it a shake halfway through. Remove from oven and drizzle with lemon juice and honey, carefully tossing again to coat. If you like you may drizzle with more oil before serving.

served with & pictured in Ranch-Breaded Baked Pork Chops

source: Whole Foods

Quick Glazed Cinnamon Biscuits

Yield: 9 biscuits

2 cups baking mix, like Bisquick
1/2 cup milk
1/3 cup sugar
1 tsp. cinnamon
cinnamon-sugar (1/4 cup sugar plus 4 tsp. cinnamon)
butter or margarine
1/2 cup confectioner's (powdered) sugar
2 tsp. milk
dash of vanilla

Preheat oven to 425F. Combine baking mix, granulated sugar and cinnamon in a bowl. Add milk and stir until a soft dough forms. Drop by spoonfuls onto an ungreased cookie sheet. You should end up with about nine biscuits. Sprinkle with a little cinnamon-sugar, and bake 10-12 minutes or until golden brown. In a small bowl stir together confectioner's sugar, 2 tsp. milk, and vanilla until it forms a glaze. When you remove the biscuits from the oven, immediately spread butter or margarine over the top of each biscuit and sprinkle heavily with cinnamon-sugar. Drizzle with glaze and dig in!