I love to cook, but in my busy life, I need to things quickly, but also healthy. I love my Instapot (it acts as both a pressure cooker and an air fryer), but my favorite kitchen gadget is most definitely my Crockpot. One recipe on constant rotation is my Apricot Chicken. It’s just dump and go, easy-peasy-lemon-squeezy. You’ll need 1.5 – 2 pounds of chicken thighs (or 2 pounds of breasts. Thighs are better, breasts are too dry), 2 jars or apricot preserves and a packet of onion soup mix. Place your chicken in the Crockpot. Mix together the onion soup mix and apricot. Pour the mixture over the chicken. Cook on low 4.5 – 6 hours. I pour it over rice of egg noodles. It’s so yummy!
Another thing I cook are my world famous brussel sprouts. Yes, I said brussel sprouts! You can use fresh or frozen. I use frozen and cook them per the packaged directions. Then I pan fry them. I sprinkle a dash of salt, add sweet chili and honey to the mix and cook until the sprouts are a bit charred. Honestly, the crispier they are the better. That’s what you get when you make this with fresh sprouts. I made this recipe up on my own. My husband and I went to a restaurant and had their sweet and spicy brussel sprouts. This restaurant is now closed, so there’s no use in giving you the name. I loved these sprouts so much! So I tried being a Monica and tried to duplicate the recipe. It’s not exactly what we had at the restaurant, but they’re still delicious. My mom requests them every Thanksgiving. They’re her favorite.
Confessions of an Unemployed Real OC Housewife 