By Nancy Smorch
The other day, Frankie, Lindsey, and I went raspberry picking.
We actually had to trick Lindsey into going - we told her we were just going to Kismet Bakery in Fennville, Michigan, to pick up some muffins and an amazing Chocolate Espresso Brioche. But once we got on the road toward Fennville, we broke the news to her that picking peaches was going to be our stop before Kismet. She was not happy with us - at all!
After pulling into the orchard and discovering that the peaches weren't ready to pick yet, Lindsey thought she was off the hook. No such luck for her - they were actually still picking raspberries, so I decided we should do that as long as we were there. Although she fought that idea as well, the three of us ended up actually having a great time!
The girls waited in the car while I checked in and got a couple of containers for picking. The women explained where we were to pick, how to look for the more "hidden" berries, and the basic rules. She asked if I had any kids with me and I said yes. She then said to make sure they don't run down the aisles and that they don't throw the raspberries at each other. I kind of laughed and explained there was no need to worry - my girls were 15 and 18 - they wouldn't do anything like that.
So I went back to the car, and showed the girls where we were to pick. I didn't even explain the rules to them - figured I didn't need to. Apparently, I was wrong! Not more than 10 minutes into picking and I look up to see the two of them throwing raspberries at each other across 3 aisles! Not only were they throwing the raspberries, but they were running down the aisles and ducking to hide from each other...
Well, we made it without getting kicked out long enough to pick two quarts of raspberries. As soon as we got home, I decided to make jam, so I got right to work. There's nothing like fresh jam. Everyone was excited to see I was making jam - dessert that night was simply a piece of toast (gluten free for me, of course) with butter and fresh raspberry jam - yummy!!
So the next night, I was trying to figure out what to make for dinner, and couldn't find the chicken recipe I was looking for, so I had to make something else. I figured I would use the raspberry jam on some chicken breasts somehow It was a huge hit! It was perfect for a nice summer night. Combined with some short-grain brown rice, it was delicious!
There are a lot of raspberry glazed chicken recipes out there. Some call for seedless raspberry jam. I actually like the seeds - it gives it a little extra texture and makes it feel more "earthy."
Also, my raspberry jam is pretty sweet already, so the lemon juice adds some needed tartness, and mellows the sweetness a bit, as does the balsamic vinegar. The balsamic vinegar thickens as you cook it in the sauce and helps it form a glaze. Some recipes call for Dijon mustard. I like Brownwood Farms Famous Kream Mustard - it has a bit of a kick and a bit of a sweetness to it.
Hope you like it!
4 chicken breast halves (boneless, skinless)
2 Tbsp. coconut oil
2 Tbsp. olive oil
1/3 cup raspberry jam
2 Tbsp. balsamic vinegar
2 Tbsp. olive oil
2 Tbsp. lemon juice
1/4 cup onion, chopped finely
1 Tbsp. creamed mustard (like Brownwood Farms)
1/2 tsp. sea salt
1/4 tsp. freshly ground pepper
2 cups cooked short grain brown rice, cooked according to package
Melt the 2 Tbsp. olive oil and 2 Tbsp. coconut oil in a pan over medium heat. Add the chicken breasts and brown on each side (about 3 minutes per side or so).
Meanwhile, combine the raspberry jam, balsamic vinegar, 2 Tbsp. olive oil, lemon juice, onion, mustard, salt and pepper in a separate bowl.
After the chicken is browned, add the sauce and turn the heat to low. Cover and cook for another 20 minutes or so, or until the juice runs clear. Flip the chicken halfway through so both sides get a little thicker glazed coating.
Serve each breast with 1/2 cup brown rice. Divide the extra sauce among the 4 servings, and drizzle over top of the chicken and the rice, and serve.