Pecan-Crusted Chicken

This is another recipe I found on Pinterest. It came from Betty Crocker's website and we really liked it! It was fairly easy to make. The only thing I did different from the original recipe was that I seasoned the chicken with salt and pepper before dipping into the yogurt and pecan/panko crumbs. The family really liked this one! I had to double the recipe for my family so that is what I'm going to post. Click the link for the original recipe.

4 boneless, skinless chicken breasts split lengthwise to make 8
1 1/2 c. panko bread crumbs
1 c. pecans, chopped fine
4 tbsp. chopped fresh Italian parsley
1 large container (12 or 16oz) greek fat free plain yogurt
extra virgin olive oil for frying

I split my chicken breasts lengthwise or you can use a meat mallet or rolling pin to pound chicken to 1/2 inch thick placing chicken in between waxed paper. Place yogurt in shallow dish and mixture of panko crumbs, pecans and parsley in another shallow dish. Season chicken with salt and pepper on both sides. Heat olive oil in large skillet over medium heat until hot.  Dip chicken in yogurt and then dip in panko crumb mixture until chicken is coated. Cook chicken in oil 8-10 minutes, turning once, until chicken is no longer pink in center and coating is golden brown.

*I'm a weirdo about cooking chicken on the stove...I always move the chicken from the skillet after frying to a baking sheet and place in oven at 350F for about 10 minutes just to make sure it's cooked through. I let it cook while I finish up my side dishes. I served with wild rice and broccoli.  My kids don't like wild rice so they had mashed potatoes with brown gravy as a side. They liked the chicken with just a drizzle of gravy on it but the chicken had enough flavor without. You could do either way.

Double Crunch Honey Garlic Chicken Breasts

I saw this recipe on Pinterest and thought I'd share it. I didn't take a pic and don't want to steal their picture so here's the link and it will take you to the original post and recipe. It was really good and all of my family really liked it!

http://www.nlrockrecipes.com/2012/04/doube-crunch-honey-garic-chicken.html

Chicken Florentine Alfredo

There is a restaurant here in Maine that we really, really like. And every time we go there I get the same thing...their Chicken Florentine Alfredo. It. is. so. good.  The other day we were trying to figure out what we were going to make for dinner with the thawed chicken we had...so we thought we'd try to mimic the recipe. It turned out almost exactly the same! I was really easy and super good!

-3 boneless, skinless chicken breasts split lengthwise to make 6 pieces (or amount you need, I need 6)

-cajun spice mix (recipe below or you can use store bought)

-1 small package linguini (I used a 1lb box) cooked according to directions on package al dente

-Alfredo sauce (store bought or homemade if you have a recipe, I don't have a recipe I like)

-handful of baby spinach, chopped fine

-1 tomato, chopped for garnish

-grated parmesan to top if desired 

I found this recipe for blackened seasoning on Allrecipes.com. I really liked it although it was a bit spicy for my kids. I think next time I will reduce the amount of cayenne pepper I use for them. (*We did find that as we ate and the chicken was kind of mixed in with the noodles and sauce that the sauce tamed the spicy-ness of the chicken) This spice mix tasted very much like the chicken I had at the restaurant.  You can also just buy a cajun spice mix at the store if you would like.

Tom's Blackened Seasoning

1 tbsp. paprika
4 tsp. dried thyme
2 tsp. onion powder
2 tsp. garlic powder
1 tbsp. white sugar
2 tsp. salt
1 1/2 tsp. black pepper
1 tsp. cayenne pepper, or to taste
1 tsp. dried oregano
1/2 tsp. ground nutmeg
3/4 tsp. ground cumin

Mix all spices in a container that has a lid and shake vigorously until well combined. This makes enough to coat six chicken breasts (or fish if you prefer).

This is where I cheated...I don't have a recipe for Alfredo sauce that I like. I like the Classico jar of Alfredo sometimes but didn't think it would be good for this recipe. So we just picked up a pint of Alfredo sauce from Olive Garden. I think it was less than $5...about the same as a jar at the store. But better... :) Anyone have a really good recipe for Alfredo? Send it to me!

Start with preparing chicken; clean it, split lengthwise, sprinkle with spice mixture on both sides to coat then set aside. You can blacken your chicken but we just grilled it on the grill until it was cooked through.  Start your grill heating (unless you are blackening chicken on stove and using oven). Boil water to start cooking noodles according to directions on package. While noodles are cooking,  warm Alfredo sauce in sauce pan and add chopped baby spinach to sauce to warm and soften. It doesn't take long and you don't want the spinach too soggy. When noodles are almost al dente put your chicken on the grill. Because they are split they will cook very fast.  I think ours was done in less than 10 minutes. While chicken is grilling, drain noodles and place in large mixing bowl. Add Alfredo sauce and toss to coat all noodles. I didn't use all of the pint...use what you like for your taste . Remove chicken from grill. Serve linguini and Alfredo on large plate, place scored blackened chicken on top and garnish with chopped fresh tomatoes. YUM!

This recipe made 6 servings.

Peanut Butter Bars

(click on picture to enlarge)

I'm sure everyone in the west has this recipe (or one similar to it) but we found out last week when we made them here in the east not many people had ever heard of them...I was really surprised. We took some bars to some friends that had never heard of them, my hubby took some to work and the girls there had never heard of them either and my girls took some to school; same thing! ...but everyone that tried them loved them! They are SOOO yum!  Just be sure you don't over bake them or you will have to call them "the most disgusting peanut butter bars"...lol... family joke.

Cream together:
1 c. brown sugar
1 c. white sugar
1 c. butter, softened
1 c. peanut butter, creamy
2 eggs
1/2 tsp. vanilla
1 tsp. salt
1 tsp. baking soda

Add:
2 c. flour
2 cups quick oats

Pat out on large cookie sheet sprayed with cooking spray. Bake at 350F for 15 minutes (I take them out at 14 minutes). While still warm, spread layer of peanut butter and let cool completely. I sometimes put the cookie sheet in the freezer to help peanut butter to set up faster. It will be easier to spread the chocolate frosting if peanut butter is set.  When pan is completely cool spread layer of chocolate frosting and enjoy! These are very rich so I cut the bars very small.

Chocolate Frosting:
1 c. butter, softened
8 c. powdered sugar
1/4-1/2 c. milk (depending on how thick you like your frosting)
1 tsp. vanilla
1/2 c. cocoa
1 c. chocolate chips, melted

Cream butter and sugar, adding milk 1 tbsp. at a time until desired consistency. Mix in vanilla. Melt chocolate chips in microwave, 20 seconds at a time, then stir, then 20 seconds again etc. until chocolate is just melted. Do not let chocolate get too hot; only microwave until barely melted. Drizzle chocolate into icing mixture and continue to mix. Add 1/2 c. cocoa and mix well. Spread on peanut butter bars.

Raspberry Cream Muffins

I posted this recipe before but had to post again with pics. My sister gave me this recipe after I tried them during our visit to Utah. She got it from my sister-in-law so I'm giving credit to Becky!  They are SO yummy. Try them...they will not disappoint!

1 c. fresh raspberries

1/4 c + 1/2 c. + 2 tbsp. sugar

1/4 c. butter, softened

1 egg

1/2 tsp. almond extract

1/2 tsp. vanilla extract

2 1/4 c. flour

3 tsp. baking powder

1/2 tsp. salt

1 c. half and half cream

1 c. finely chopped white chocolate or vanilla chips

2 tbsp. brown sugar

Wash berries and place in small bowl. Add 1/4 c. of sugar and toss to coat then set aside. In large bowl, cream butter with other 1/2 c. sugar. Beat egg in and both extracts. In separate bowl combine flour, salt and baking powder. Add to creamed mixture alternating with half and half. Stir in chips and raspberries, mixing in well, try not to mash raspberries. Fill greased muffin tins 3/4 full. Combine remaining 2 tbsp. white sugar with 2 tbsp. brown sugar and sprinkle over batter. Bake at 375F for 25-30 minutes. (Watch close; mine were done at 20 mins.)  Cool for 5 minutes before removing from the muffin tin. Makes about a dozen. (I made them a little smaller and was able to make 18 muffins out of this recipe)

Harry Potter's Butterbeer

I found this recipe on Gourmet Mom On The Go and had to try it since my oldest daughter is a HP fanatic! It is really yummy but super rich. I halved the recipe and we didn't even finish that much! I think we all had 3 or 4 sips and called it good! This is the original recipe:

(I can't get the direct link to work {stupid blogger} but it's from January 2011 on Gourmet Mom's blog)

Serves 8


Ingredients:
16 ounces butterscotch ice cream topping.
8 tablespoon butter
1/2 teaspoon salt
1 teaspoon apple cider vinegar
1/2 cup heavy whipping cream
1 teaspoon rum extract, optional
8 cans Cream Soda (12 ounces each, room temperature)
1 cup heavy whipping cream (for topping)

Directions:
In a large pot, combine butterscotch ice cream topping, butter, salt and vinegar. Cook over medium heat until butter is melted and mixture just starts to bubble.
Remove from heat and add heavy whipping cream and rum extract (optional).
Scoop out ¼ cup of butterscotch mixture and place in a medium bowl. Place in fridge for 5-10 mintues to cool. When cool, pour in 1 cup heavy whipping cream and beat until thickened (you do not have to beat it to stiff peaks, leave it foamy!:)). Set aside.
Pour soda into pot of butterscotch mixture. If mixture is too cold, heat for a few minutes on the stove over medium heat. To serve, pour into mugs and top with whipped cream.

According to J.K. Rowling, Butterbeer is served cold in bottles and hot in foaming tankards. We definitely liked it better warm but you're welcome to chill before serving if desired.

PW Caramel Pumpkin Gingersnap Cheesecake

This was SO yum...I made it for Thanksgiving...here's the link to the recipe from Pioneer Woman. The only thing I would change (and she suggested it on her blog) is skipping the caramel on the bottom of the crust before adding the cream cheese mixture. It made the gingersnap crust a little hard. But it was still edible, just a little chewy and WAY good! Mine cracked on the top but tasted so good! I would make this again...but only once a year....it's pretty rich and I'm sure I gained a few pounds just from this cheesecake! :)

Banana Cream Pie

This is my Grandma Smith's recipe that she made almost every Christmas and Thanksgiving. This is also my very first pie I have made...Grandma would be proud! :)

1/2 c. sugar
1/4 c. cornstarch
3 egg yolks
2 c. milk
1 tsp. vanilla

Mix sugar and cornstarch together in sauce pan.  Separate eggs. Place yolks into bowl and discard whites;  beat yolks with whisk.  Add milk and vanilla to egg yolks and mix thoroughly. Pour egg mixture through strainer into sauce pan to remove any remnants of egg white or chalaza .  Whisk together and bring to boil. Start on high heat until starts to bubble then reduce heat to medium and stir/whisk until pudding is thickened. Remove from heat and cover. When cooled (not to room temperature but not HOT) pour into a baked crust and cover pudding completely with waxed or parchment paper. (Smooth over pudding until it almost looks sealed as to not have a "skin" from the milk on top of pie.) Refrigerate until cold. Top with sliced bananas and whipped cream.

Fruit Salsa and Cinnamon Chips

I saw this on Good Things Utah and made it for a Girls Night one night.  Super yummy and fresh. I used fresh blackberries instead of frozen raspberries. Also, I didn't add the white or brown sugar or the fruit preserves. It was good just natural!  It is from www.worldwidewardcookbook.blogspot.com.

2 kiwis, peeled and diced

2 apples, peeled, cored and diced

1 lb. fresh strawberries, diced

1 8oz pkg. raspberries, thawed (I used fresh blackberries)

2 tbsp. white sugar

1 tbsp. brown sugar

3 tbsp. fruit preserves, any flavor

In large bowl mix all ingredients. Cover and chill for 20 minutes.

Cinnamon Chips

10 10inch flour tortillas

vegetable oil for frying

2 c. cinnamon-sugar

Cut tortilla into strips or triangles. Heat oil in frying pan. Drop tortilla pieces into hot oil a few at a time. When golden brown, remove and immediately drop into cinnamon-sugar mixture. Coat chips with mixture and then place on paper towels. Allow chips to cool. Serve with Fruit Salsa.

Turtle Cheesecake

I got this off of Gourmet Mom On The Go. OH MY is all I have to say! It was my very first cheesecake ever so I was a little nervous but it turned out great! My only question is...does anyone know how in the world to cut a cheesecake with clean cuts and not make a mess out of the cake? Tips???

Crust:

1 3/4 c. chocolate graham crackers, crushed (1 1/2 packages) (I used Oreo baking crumbs)

1/3 c. butter, melted

Filling:

3 8oz. pkg. cream cheese

1 can sweetened condensed milk

1/2 c. sugar

3 eggs

3 tbsp. lemon juice

1 tbsp. vanilla

3/4 c. chocolate chips

Topping:

1/4 c. mini-chocolate chips

1/2 c. caramel ice cream topping

1/2 c. hot fudge ice cream topping

1/4 c. chopped pecans

Mix graham cracker crumbs and melted butter in a bowl with fork and press into bottom and 1 1/2 inches up side of a spring form pan. Beat cream cheese and sweetened condensed milk until creamy. Add remaining filling ingredients except chocolate chips until well combined. Remove 1 c. of filling and set aside. Melt chocolate chips and mix completely into the 1 c. reserved filling. Pour 1/2 of the white filling into crust, then the chocolate filling, then the rest of the white. Using a knife, gently swirl colors. Bake at 300F for 1 hour and 15-30 minutes until light golden on top and edges are set and middle moves slightly. Cool completely and chill. (Tip... place pie pan filled with water on lower shelf of oven during baking time for moisture. Gourmet Mom On The Go also said once baking was done, she turned the heat off in oven but let the cake cool down in the oven before she moved it to cool in fridge.) Remove outer ring. Top outer edge and center with 1/4 c. mini-chocolate chips and 1/4 c. chopped pecans. Drizzle caramel and hot fudge ice cream topping all over top and down the side. Serve chilled.