Squeeze fresh lemon juice on plums.
Heat butter (2 T.) in skillet until lightly browned, add twice as much BBQ sauce (4 T.) as butter (try Trader Joe’s All Natural Barbecue Sauce) and a good dose of hot sauce (I like Louisiana’s Crystal Hot Sauce). Whisk all together then add shrimp and cook over medium heat until the shrimp are just cooked through. Serve warm.
Four ingredients. Lots of flavor.
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Follow the directions on the box of Matzoh Ball mix, exactly, well, not exactly but with the following exceptions: I add chopped parsley and dill, but nothing else. I use good olive oil where they call for vegetable oil. Use 2 large or extra large eggs, not jumbo. Here is the secret: Cook in a big pot, so they have room to grow. Cover the pot and do not peek, and do not turn down to simmer, keep at medium low. The steam will fluff them up. In 20 minutes they will be light and fluffy and delicious.
In a sauce pan, saute diced onion in olive oil until translucent, then add minced garlic and ginger. Add orange juice, white wine, low sodium soy sauce (omit for Passover) and honey and heat until the honey dissolves and the alcohol is cooked off. Let cool. (Use 4 parts orange juice to 1 part each wine, soy, and honey).
Arrange seasoned chicken breasts in a roasting pan with lemons, oranges, and dried apricots. Ladle sauce into roasting pan, at least half way up the sides of the chicken. Submerge fruit so it doesn’t burn. Bake at 350 until chicken is cooked.
Keep chicken and fruits warm while reducing the sauce on the stovetop. Add a little dissolved potato starch to thicken if necessary. Serve sauce on the side. Garnish with parsley. This is a great recipe when cooking for a crowd.