
By Teri Cayton
Allergy season is upon us once again. My poor brother is about to lose his mind. Momma was the same way. Not so much the sneezing but the running nose and irritated eyes. As for me, when I get in contact with something that does not agree with me, I itch all over. No hives just itching. EVERYWHERE!!! Inside and out, my eyes inside my mouth, my ears and basically everywhere else. Momma Said, “Nowhere to run, nowhere to hide.”
I love to see all the beautiful colors of Spring, but when the blooming starts, the noses start to turn red and run like a river. Momma used to get migraines from the smells, so no flowers in the house. I don’t care for cut flowers because all of them smell like a funeral home to me. Everything has been so genetically altered that a rose does not smell like a rose, or for that matter anything else.
I am glad that there are people out in the world that can enjoy the season changes I just have to do it at arm’s length. Momma Said, “So people can’t just stop and smell the roses, because they don’t smell like roses anymore.” Most of society today does not know what true roses smell like because they have never experienced the smell of a wild flower. If you are able, please enjoy the beauty of nature and stick your nose in a wild flower sometime for me.
Apricot Chicken
Ingredients
• 4 tablespoons olive oil, divided
• 2-3 heads broccoli
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1.5-2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 cup apricot preserves
• 1 cup Catalina salad dressing
• 1 (1 ounce) packet dry onion soup mix
• 2 tablespoons Dijon mustard, optional
• salt and pepper, to taste
• cooked rice and chopped scallions, for serving
Instructions
• Warm 2 tablespoons olive oil in a large skillet over medium-high heat. Chop the broccoli into florets and add to the skillet. Cook for 2-3 minutes, stirring occasionally, until lightly browned.
• Add the garlic powder, onion powder, and salt, plus 2-3 tablespoons of water. Reduce the heat to medium and cook for 3-4 minutes or until the broccoli is fork-tender. Remove from the pan and set aside. Cover loosely with foil to keep warm.
• Add the remaining oil to the skillet, followed by the chicken. Cook, stirring occasionally, until browned on all sides.
• Add the apricot preserves, salad dressing, onion soup mix, and mustard. Mix well and bring to a low simmer. Cook for 3-4 minutes or until the sauce is thick and the chicken is cooked through.
• Season with salt and pepper to taste, then remove from the heat. Serve with cooked rice and broccoli and garnish with chopped scallions. Enjoy!
