PECAN CHICKEN

I served this dish at a murder mystery dinner party, and it went over extremely well. The combination of pecans, brown sugar, and maple syrup is over the top tasty. A dozen thumbs up!

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1 cup chopped pecans

1 tbsp Cajun seasoning

1/2 tsp salt

1/2 tsp ground black pepper

2 lbs skinless, boneless chicken breasts, cut into 1/3″ thick medallions

1/4 cup butter

1/4 cup olive oil

1/4 cup brown sugar

1/4 cup maple syrup

1) Preheat oven to 250 degrees; lightly oil large casserole dish

2) Spread pecans on baking sheet and bake 15 minutes; remove from oven and set aside; increase heat to 375 degrees

3) To large zip top bag, add Cajun seasoning, salt, black pepper, and chicken; shake to coat

4) To large skillet, add butter and olive oil and heat over medium; add chicken and cook 2-3 minutes each side until just cooked through and lightly browned; transfer chicken to casserole dish

5) To same skillet, add brown sugar and maple syrup and cook 1-2 minutes until sugar dissolves; add toasted pecans and cook additional 1 minute; pour over chicken; cover casserole dish with foil and bake in oven 15 minutes; remove from oven and serve

Servings: 6

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SWEET CRANBERRY BREAKFAST CASSEROLE

Yes, another breakfast casserole. But this one is definitely Thanksgiving- and Christmas-themed. While I’m thinking on one that includes pumpkin, enjoy this tasty creation.

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10 King’s Hawaiian Sweet Rolls, torn into bite-sized pieces

1-14 oz can whole cranberry sauce

8 eggs

3/4 cup half and half

1/4 cup brown sugar

1 tsp ground cinnamon

1/4 cup pecans halves

1) Preheat oven to 375 degrees; lightly butter 13×9 baking dish

2) Spread rolls over bottom of baking dish; drop cranberry sauce by teaspoonfuls over rolls; set aside

3) In medium-sized bowl, mix eggs, half and half, brown sugar, and cinnamon; pour over rolls; bake in oven 45-50 minutes until done in center; scatter pecans over top and bake additional 5 minutes; serve

Servings: 6

PEAR-CRAISIN-PECAN TUNA SALAD

Junior Too was in the mood for tuna salad, so the two of us teamed up in the kitchen and added pear, Craisins, and pecans to cans of Albacore tuna. Since he isn’t keen on Dijon mustard, we left that out of his portion. However, with or without Dijon, the result is a hearty yet refreshing salad–and no leftovers for lunch tomorrow. Sad…

Pear-Craisin-Pecan Tuna Salad

1/2 cup light mayonnaise

2 tbsp Dijon mustard

1 tbsp fresh lemon juice

1/2 tsp sea salt

1/4 tsp ground black pepper

2 pears, peeled, cored, and diced small

1/2 cup celery, chopped

1/4 cup Craisins

1/4 cup chopped pecans

2 tbsp chopped parsley

4-7 oz cans Albacore Tuna, drained

4 cups baby spinach

Optional dressing (Raspberry Walnut Vinaigrette is a lovely addition)

1) To large bowl, add mayonnaise, Dijon mustard, lemon juice, salt, and pepper and mix well

2) Stir pear, celery, Craisins, pecans, and parsley into mayonnaise mixture

3) Gently stir tuna into mayonnaise-pear mixture

4) Divide spinach between four plates and top each serving with tuna mixture; serve with or without dressing and enjoy

Servings: 4 hearty dinner-sized portions

SWEET AND SASSY CHICKEN SALAD

Another visit with an old friend–Sweet and Sassy Chicken Salad. In the past, I’ve made this recipe with deli-roasted chicken, but since I forgot to pick one up, canned chicken came to the rescue. And, really, it was just as tasty. Perfect for a cool summer dinner!

Sweet and Sassy Chicken Salad

1/2 cup mayonnaise

1/4 cup sour cream

3 tbsp apricot jam

juice of 1 lime

1 tsp honey

1/4 tsp salt

3-1/2 cups deli-roasted chicken (or 3-10 oz cans chicken breast, drained)

1 large apple (I used Fuji), diced

1 mango, peeled, pitted, and diced

1 cup seedless red grapes, halved

1/2 cup chopped celery

1/4 cup Craisins (or raisins)

1/3 cup chopped pecans

6 cups chopped romaine lettuce

1) To medium-sized bowl add: mayonnaise, sour cream, apricot jam, lime juice, honey, and salt; mix well and set aside

2) To large bowl add: chicken, apple, mango, grapes, celery, Craisins, and pecans; mix well; gently stir in mayonnaise-sour cream sauce until combined; set aside

3) Divide lettuce between 4 (or 6) plates; spoon chicken salad over lettuce and serve with or without dressing of your choice (Junior Too rarely passes up a chance to pour on Raspberry Walnut Vinaigrette); Yum!

Servings: 4-6