Apricot Glazed Roasted Asparagus Recipes

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APRICOT-GLAZED CHICKEN WITH SPRING VEGETABLES



Apricot-Glazed Chicken with Spring Vegetables image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 1/2 pounds skinless, boneless chicken breasts (about 4)
Kosher salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter
4 carrots, cut into 1/2-inch pieces
1 bunch asparagus (about 1 pound), ends trimmed, cut into 2-inch pieces
12 ounces snow peas, trimmed (about 2 1/2 cups)
3 tablespoons apricot preserves
4 teaspoons dijon mustard
4 scallions, chopped
1 tablespoon chopped fresh tarragon
1 teaspoon finely grated lemon zest

Steps:

  • Cut each chicken breast into 4 or 5 large chunks; season with salt and pepper. Heat a large nonstick skillet over medium-high heat. Add the olive oil. Add the chicken and cook, turning, until browned on all sides and almost cooked through, 4 to 6 minutes. Remove to a plate.
  • Add 1 tablespoon butter to the skillet and reduce the heat to medium. Add the carrots and 1/2 cup water. Cover and simmer until the carrots are crisp-tender, 3 to 4 minutes. Uncover and increase the heat to medium high. Cook until the water evaporates, 1 minute.
  • Reduce the heat to medium and melt the remaining 1 tablespoon butter in the skillet. Add the asparagus, snow peas and 1/4 teaspoon salt. Cover and cook until the vegetables are crisp-tender, about 3 minutes. Return the chicken to the skillet along with the apricot preserves, mustard, scallions, tarragon and lemon zest. Simmer, tossing, until the preserves are melted and the chicken and vegetables are glazed; season with salt and pepper.

APRICOT DIJON GLAZED SALMON



Apricot Dijon Glazed Salmon image

Salmon baked in an apricot dijon glaze with ginger and lime.

Time 15m

Yield 4

Number Of Ingredients 8

4 (6 ounce) salmon fillets
1/4 cup apricot preserves/jam
1 tablespoon grainy mustard
1 tablespoon dijon mustard
1 tablespoon low sodium soy sauce (or tamari fro gluten-free)
1 tablespoon lime juice
2 teaspoons ginger, grated
2 teaspoons garlic, grated

Steps:

  • Place the salmon on a baking dish, brush with the mixture of the apricot preserves, mustards, soy sauce, lime juice, ginger and garlic and bake in a preheated 400F/200C oven until the salmon just starts to flake easily, about 10 minutes.

Nutrition Facts : Nutrition Facts Calories 286, Fat 10.9g (Saturated 1.5g, Trans 0), Cholesterol 75mg, Sodium 295mg, Carbs 15g (Fiber 0.5g, Sugars 9g), Protein 35g Nutrition by

ROASTED ASPARAGUS WITH BALSAMIC VINEGAR



Roasted Asparagus with Balsamic Vinegar image

Since my husband and I both work full-time. I'm always looking for fast nutritious recipes. The whole family loves this tasty treatment for asparagus. I can't make it often enough. -Natalie Peterson of Kirkland, Washington

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 5

1-1/2 pounds fresh asparagus, trimmed
2 teaspoons olive oil
1/2 teaspoon salt
1/8 teaspoon white pepper
3 tablespoons balsamic vinegar

Steps:

  • Place the asparagus in a 13-in. x 9-in. baking dish. Sprinkle with oil, salt and pepper; toss to coat. Bake, uncovered, at 425° for 10-15 minutes or until lightly browned. Drizzle with vinegar just before serving.

Nutrition Facts : Calories 47 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 305mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

APRICOT-DIJON-GLAZED CHICKEN



Apricot-Dijon-Glazed Chicken image

Apricot jam, honey, and Dijon mustard give these chicken thighs a sweet and tangy flavor, a fast weeknight dinner the family will love.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 50m

Number Of Ingredients 5

8 chicken thighs
Coarse salt and freshly ground pepper
1 jar (12 ounces) apricot jam
2 tablespoons honey
2 tablespoons Dijon mustard

Steps:

  • Preheat oven to 425 degrees. Rinse chicken thighs; pat dry, and transfer to a baking dish. Season well with salt and pepper; set aside.
  • Bring jam, honey, and mustard to a boil in a small saucepan over medium heat. Reduce heat to medium-low; simmer until thickened and reduced by half, about 15 minutes. Spoon apricot mixture over chicken thighs, spreading with back of spoon to coat evenly.
  • Bake chicken, basting with sauce from bottom of dish every 10 minutes, until juices run clear when chicken is pricked with a fork, about 30 minutes.

SLOW-COOKER APRICOT-GLAZED CARROTS



Slow-Cooker Apricot-Glazed Carrots image

Savor sweet golden carrots kissed with just the right amount of honey and apricot preserves.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 9h25m

Yield 10

Number Of Ingredients 6

2 bags (16 oz each) ready-to-eat baby-cut carrots
1 medium onion, cut in half, sliced
1/4 teaspoon salt
1/3 cup honey
1/3 cup apricot preserves
2 tablespoons chopped fresh parsley

Steps:

  • In 4- to 5-quart slow cooker, place carrots and onion. Sprinkle with salt.
  • Cover; cook on Low heat setting 9 to 10 hours.
  • Discard liquid in cooker. In small bowl, mix honey and preserves; pour over carrots in cooker. Increase heat setting to High. Cover; cook 10 to 15 minutes or until hot. Sprinkle with parsley before serving. Carrots will hold on Low heat setting up to 2 hours; stir occasionally.

Nutrition Facts : Calories 110, Carbohydrate 27 g, Cholesterol 0 mg, Fiber 3 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 125 mg, Sugar 19 g, TransFat 0 g

ORANGE-GLAZED ASPARAGUS



Orange-Glazed Asparagus image

At her home in Deerwood, Minnesota, Gloria Bisek perks up fresh asparagus from her garden with a tangy orange glaze. "It's an easy dish for entertaining," she says.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 5

3 pounds fresh asparagus, trimmed
1/2 cup orange juice
2 tablespoons olive oil
1/2 teaspoon salt
1 teaspoon grated orange zest

Steps:

  • In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Transfer to a serving dish., Add the remaining ingredients to the pan; bring to a boil. Cook, uncovered, over medium-high heat until juices are slightly thickened. Drizzle over asparagus.

Nutrition Facts :

APRICOT-GLAZED ROASTED ASPARAGUS (LOW FAT)



Apricot-Glazed Roasted Asparagus (Low Fat) image

Make and share this Apricot-Glazed Roasted Asparagus (Low Fat) recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb fresh asparagus spear (ends trimmed)
3 tablespoons apricot preserves
1 tablespoon soy sauce
1/8-1/4 teaspoon garlic powder
1/4 teaspoon salt
black pepper

Steps:

  • Rinse spears under cold water then pat dry with paper towels.
  • Set oven to 375 degrees.
  • Grease a large baking sheet.
  • In a small bowl combine the apricot preserves with soy sauce, garlic powder and salt; pour over the asparagus on the baking sheet and toss using hands to coat with the mixture.
  • Bake for about 10-15 minutes or until the asparagus is crisp-tender.
  • Season with freshly ground black pepper to taste.

APRICOT-GLAZED ROASTED ASPARAGUS



Apricot-Glazed Roasted Asparagus image

Make and share this Apricot-Glazed Roasted Asparagus recipe from Food.com.

Provided by Bev. E.

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb asparagus spear, trimmed
cooking spray
2 tablespoons apricot preserves
1 tablespoon low sodium soy sauce
1/4 teaspoon minced garlic
1/8 teaspoon salt

Steps:

  • Preheat oven to 400°F.
  • Place asparagus spears on a foil-lined jelly roll pan coated with cooking spray.
  • Combine apricot preserves, soy sauce, garlic, and salt; mix well Pour preserves mixture over asparagus.
  • Toss well to coat.
  • Bake at 400°F for 10 minutes or until asparagus is crisp-tender.
  • Serve immediately.

APRICOT GLAZED DUCK



Apricot Glazed Duck image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 11

1/4 cup unsalted butter, plus 3 tablespoons unsalted butter
6 duck breasts
1 large white onion, diced
1 cup chopped dried apricots
1/4 cup apple cider vinegar
1/4 cup chicken stock
1/4 cup white wine
2 tablespoons cornstarch
Cold water
Salt and freshly ground black pepper
1/2 teaspoon freshly chopped tarragon leaves

Steps:

  • Preheat the oven to 350 degrees F.
  • Melt 1/4 cup of butter in a heavy skillet over medium-high heat. Brown the duck breasts skin side down for about 2 minutes without shaking the pan. Turn over and cook on the other side for another 2 minutes. Remove to a baking sheet and bake in the preheated oven for 10 minutes. Transfer the duck breasts to a cutting board and set aside to rest.
  • Using the same pan you cooked the duck in, saute the onions, over medium heat, until golden brown. Add in the chopped apricots, apple cider vinegar, chicken stock and white wine. Cook until reduced by half, about 10 minutes.
  • In a small bowl, mix the cornstarch with a little cold water to create a slurry. Slowly add it to the apricot mixture, stirring constantly until the desired consistency is reached.
  • Allow to cook until the paste taste disappears, about 3 to 4 minutes. Season with salt and pepper, to taste. Stir in the tarragon and the remaining 3 tablespoons of butter.
  • Slice the duck breast on a bias. Lay a little sauce on the base of each white serving plate and top with the duck. Spoon a little more sauce over the duck and serve.

GRILLED CHICKEN WITH APRICOT-BALSAMIC GLAZE



Grilled Chicken with Apricot-Balsamic Glaze image

This simple lick-your-fingers, glaze-y chicken is perfect for a small cookout. The glaze has just the right amount of sweetness and can be made ahead. To get the mix of thighs, drumsticks, and breasts you'll need, buy two whole chickens and cut them into parts yourself, or you can look in your butcher's display case for bone-in parts that are about the same size-legs about 5 oz. each, thighs about 6 oz., and breast halves a little more than a pound each.

Provided by Maryellen Driscoll

Categories     Main Course

Yield 6-8

Number Of Ingredients 9

2 Tbs. unsalted butter
1/2 cup apricot preserves (preferably without corn syrup; I like St. Dalfour's)
3 Tbs. balsamic vinegar
1/2 tsp. crushed red pepper flakes
1/4 tsp. chopped fresh rosemary
Kosher salt
Vegetable oil for the grill
Two 4-lb. chickens, each cut into 8 pieces, or 5 to 6 lb. good-quality bone-in skin-on chicken thighs, drumsticks, and breasts, each breast half cut into two pieces
Freshly ground black pepper

Steps:

  • In a small saucepan, melt the butter over medium heat. Add the preserves, vinegar, red pepper flakes, rosemary, and a large pinch of salt; stir to combine. Bring to a boil, reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, 3 to 5 minutes. Remove from the heat and let cool to room temperature. (If making ahead, store covered in the refrigerator. Before using, warm over low heat to loosen the consistency.) Prepare a medium gas or charcoal grill fire. Using a stiff wire brush, scrub the cooking grate thoroughly. Dip a folded paper towel into vegetable oil and, using tongs, rub it over the grill grate. Season the chicken lightly with salt and pepper. Set the parts skin side down on the grill. Cook, covered, until the skin is golden brown, about 10 minutes. Stay near the grill, especially during the first 10 minutes, to manage any flare-ups, by moving pieces out of the way. If the chicken is browning too quickly, turn the heat down slightly or close the vents partially. Flip the chicken and cook until an instant-read thermometer reads 165°F in the thickest part of each piece, 5 to 10 minutes more. The thighs, legs, and thinner breast pieces are apt to cook a little faster than the thicker breast pieces. Transfer each piece to a platter when done and tent with foil. When all the chicken is done, brush it with the glaze on all sides. Return the chicken to the grill and cook for another minute or so on each side to caramelize the glaze. Brush the chicken with any remaining glaze and serve.

Nutrition Facts : ServingSize 6-8, Calories 590 kcal, Fat 290 kcal, SaturatedFat 10 g, TransFat 32 g, Carbohydrate 14 g, Protein 59 g, Cholesterol 195 mg, Sodium 470 mg, UnsaturatedFat 19 g

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