About Me

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Paramus, New Jersey, United States
No, this in not a blog about gardening in any way, but a journal of my journey to become a professional landscape painting artist. For years, I’ve given my paintings as wedding gifts without thinking of profiting in some way from it. I worked for 18 years at the Metropolitan Museum of Art in NYC as a computer programmer. I have been a painter since 1990, coincidentally, when I started working at the Met. I watched Bob Ross do his thing on Channel 13 in New York and decided I could do this, too. I have no formal training. I incorporate Bob's wet-on-wet technique for sky and water. My subject matter is covered bridges, lighthouses, fishing village scenes, barns, etc. Maine, Nantucket, Martha’s Vineyard, Nova Scotia and Spain are some of the places I have painted. My style is detailed and sometimes people think a photo of the painting is an actual photo of the scene. I hope to continue and grow in this medium. I also like to cook & dance. I am also a committed Christian. I am taking commissions - painting your landscapes style photos or your vacation home. Prices on request. contact me - Jackmck@juno.com my website is www.artofjackmckenzie.com

Friday, June 24, 2011

Recipes for the feeding of a starving artist - BBQing apricots and Apricot Stuffed Chicken

All that painting makes an artist hungry and since I like to cook, its a perfect combination.
One of my favorite combinations is chicken and fruit. I have a few chicken and apple recipes (and bacon, too), but since its Summer (at least in the States), I thought I'd give a Summer Fruit recipe. I like apricots, especially as an apricot crisp, but they go great with chicken. When BBQing chicken, cut some apricots in half, brush with oil and honey and put them on the grill. Serve them together or make an apricot salsa with it. Yum!

or maybe this one...

Apricot Stuffed Chicken
2 whole chicken breasts, boned, skin on
1/2 cup dry stuffing mix
1/4 cup chopped onion
2 tbsp unsalted butter, melted 1/2 tsp ground ginger
4 fresh apricots (1/2 lb), halved
1/2 cup apricot jam
1 tbsp cider vinegar
Place chicken skin side down and pound with a mallet to flatten slightly.
Combine stuffing mix, onion, butter, and 1/4 teaspoon ginger.
Spoon stuffing mixture in a strip along center of each breast.
Place apricot halved on top of stuffing.
Wrap chicken around filling; tie each chicken roll with a string every 2 inches.
Barbecue on rack about 5-1/2 inches above medium-hot coals 15 minutes, turning once or twice.
Mix apricot jam, vinegar and remaining 1/4 teaspoon ginger.
Brush jam mixture over chicken rolls; continue cooking until done, about 5 to 10 minutes.
Makes 4 servings
Nutrition information per serving: 340 calories, 17 g protein, 40 g carbohydrates, 163 mg sodium, 13 g fat, 62 mg cholesterol, 1 g dietary fiber, 1095 IU vitamin A, 368 mg potassium

Quote: Every good composition is above all a work of abstraction. All good painters know this. But the painter cannot dispense with subjects altogether without his work suffering impoverishment. - Diego Rivera

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