Have you ever seen something so beautiful it stops you in your tracks? Certain pieces of jewelry just have a shine to them. And when you dig deeper into the people who make those stand out pieces, you’ll often find that they’re gems too. Case in point – the Palazzo family at Ocean View Jewelers. As we hear from 102-5 WBOC’s Corey Phoebus, they simply love what they do.
1 (8-1/2-ounce) package corn muffin mix
1 cup (4 ounces) shredded Mexican cheese blend
What to Do
In a large pot over medium-high heat, heat oil; saute onion and garlic 5 minutes, or until tender. Add ground beef and brown 8 to 10 minutes, or until no pink remains; drain off excess liquid. Add remaining ingredients except muffin mix and cheese; mix well. Cover and simmer over low heat 20 to 25 minutes, or until thickened.
Preheat oven to 375 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
Spoon chili into prepared baking dish. Prepare muffin mix as directed on package; stir in cheese. Spread mixture over chili.
1 chicken (3 to 4 pounds), quartered
2 tablespoons Dijon-style mustard
1 tablespoon cornstarch
1 (17-ounce) can apricot halves in syrup, drained, chopped, and divided, with syrup reserved
What to Do
Preheat oven to 350 degrees F. Coat a roasting pan with cooking spray. Evenly sprinkle salt and pepper over chicken.
In a small bowl, combine mustard and 1 tablespoon brown sugar. Rub mixture over chicken then place chicken in pan; cover with aluminum foil.
Bake 30 minutes.
Meanwhile, in a medium bowl, combine remaining brown sugar, the cornstarch, cranberry sauce, half the apricots, and the reserved syrup; mix well.
Uncover chicken and pour cranberry mixture over it; return chicken to oven and bake, uncovered, 30 to 35 additional minutes, or until juices run clear. Place chicken on a serving platter and garnish with remaining apricot pieces.