Grilled Chicken with Apricot-Balsamic Glaze
Another simple but really good dinner for Larry and Jay tonight. I substituted boneless, skinless chicken thighs for the bone-in chicken parts. The blueberry bars are excellent.
- Grilled Chicken with Apricot-Balsamic Glaze (Fine Cooking #93, July 2008, p. 43)
- Roasted New Potato Salad with Dijon & Rosemary (Fine Cooking #15, July 1996, p. 40)
- Blueberry Streusel Bars with Lemon-Cream Filling (Fine Cooking #93, July 2008, p. 70)
Wine: Thumbprint 2004 Beasley Vineyard Zinfandel (Dry Creek Valley, California). Wow - lush berry fruit in this wine. This is why Dry Creek Zins are my favorite.
The chicken and bars are both on my to-do list. You're putting me to shame here.
You're killing me with all these pictures of perfectly cooked and delicious looking baked goods. I'm sitting here with a cup of coffee and nothing sweet to eat. KILLING ME!!! I think I need to try these bars. I wonder if they would freeze well.