Chicken with Toasted Pecans and Maple Syrup

We had this for dinner tonight. I found the recipe at Just BARE Chicken’s website. I made a few minor tweaks based on what I had on hand.  It was delicious. I served it with sweet potatoes and steamed green beans.

Chicken with Toasted Pecans and Maple Syrup

Chicken with Toasted Pecans and Maple Syrup

2/3 cup coarsely chopped pecans
4 tablespoons mayonnaise
2 tablespoon Dijon mustard
3 tsp garlic, minced
1 teaspoons thyme
1 teaspoon salt
1 teaspoon pepper
20 ounces Boneless Skinless Chicken Breast
2 tablespoon olive oil
2 teaspoon ground cinnamon
1/2 teaspoon thyme
3 tablespoons maple syrup

  1. Roast pecans in a large skillet over medium-high heat, stirring occasionally, for 4 to 5 minutes or until toasted. Remove from skillet; set aside.
  2. Pound chicken flat and cut chicken breasts into 2-3 pieces
  3. In a medium bowl, stir together mayonnaise, mustard, thyme leaves, garlic, salt and pepper. Coat chicken with mayonnaise mixture. Let stand at room temperature for 5
  4. In a large skillet, sauté chicken in olive oil over medium-high heat for 4 to 5 minutes per side. Chicken should be fork-tender with no hint of pink in the meat.
  5. During the last 5 minutes of cooking, sprinkle chicken fillets with toasted pecans, cinnamon, thyme leaves and maple syrup. Serve with additional maple syrup if desired.

Summer Vegetables with Sausage and Potatoes

I found this recipe for Summer Vegetables with Chicken Sausage and Potatoes last week via pinterest.  I made it last night. It was a perfect summer meal.  Next time I make it I might just use 2 pans and cook the potatoes at the same time as the chicken and vegetables to speed up the process a little.  Still super yummy! I will definitely be making this again. It is easy and could easily be adapted to be made with other vegetables.  (thinking carrots, summer squash… )
Summer Vegetables with Sausage and Potatoes

Summer Vegetables with Sausage and Potatoes

  • 1 lb baby red potatoes, cut in half or quartered
  • 2 tsp oil
  • 1/2 tsp garlic powder
  • 1 tsp kosher salt
  • fresh cracked pepper
  • 14 oz Italian chicken sausage, sliced 1-inch thick
  • 1 large onion, chopped
  • 4-5 cloves garlic, smashed with the side of the knife
  • 1/2 orange bell pepper, diced 1-inch squares
  • 1/2 yellow bell pepper, diced 1-inch squares
  • 1 red bell pepper, diced 1-inch squares
  • 2 tbsp fresh rosemary (or other fresh herb such as thyme)
  • 2 cups zucchini, 1/2 inch thick and quartered

Place oil and potatoes in a large, deep non-stick skillet with a tight fitting lid on high heat; season with garlic powder, salt and pepper. When the skillet gets hot and starts to sizzle, reduce heat to low and cook with a tight lid on for about 20-25 minutes, shaking the pan occasionally to prevent the potatoes from burning. Remove from heat and let them sit 5 minutes without removing the lid.  Set potatoes aside on a dish.

Add the sausage to the skillet and saute on medium-low and cook, stirring occasionally until browned but not quite cooked through, about 10 minutes. Season chopped vegetables with salt and pepper. Add onions, peppers, garlic and rosemary to the skillet and mix. Continue cooking stirring occasionally until onions and peppers become slightly browned. Add zucchini and cook an additional 5 minutes, mixing as it cooks until cooked through.

Return the potatoes back to the skillet and mix well. Adjust salt and pepper as needed; cover and cook 5 more minutes.

Baked Sweet and Sour Chicken with Fried Rice

This was amazing! I found it via pinterest. I only made a few changes. The most obvious was adding some (frozen) sliced carrots to the chicken prior to baking, just to get a few more veggies in it.  We didn’t eat the whole pan, but that was only because we wanted some leftover for our lunches tomorrow.

Baked Sweet and Sour Chicken
The chicken coating:
1 1/2 – 2 lbs chicken breasts
salt + pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup olive oil
1 1/2 cups sliced carrots (frozen or fresh)
The sweet and sour sauce:
3/4 cup sugar
6 tbs ketchup
2/3 cup vinegar
1 1/2 tbs soy sauce
1 1/2 tsp garlic salt
Start by preheating your oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs.  Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9×13 greased baking dish. Add the carrots. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.
Fried Rice
3 cups cooked white rice (day old or leftover rice works best!)
3 tbs sesame oil
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
2 tsp minced garlic
2 eggs, slightly beaten
1/4 cup soy sauce
On medium high heat, heat the oil in a large skillet or wok.  Add the peas/carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated!

Crockpot Honey Sesame Chicken

So good!  I loved this too.

 

Crockpot Honey Sesame Chicken

Ingredients:

1 lb. boneless, skinless chicken thighs, about 5
Salt and pepper
1 cup of honey
1/2 cup of low sodium soy sauce
1/4 cup ketchup
2 tbsp. vegetable oil
2 cloves of garlic, minced
1/2 cup diced onion
1/4 tsp. red pepper flakes
Cornstarch
Sesame seeds

  1. Place the chicken thighs in the crockpot insert and sprinkle salt and pepper on both sides.
  2. In a medium sized bowl, combine honey, soy sauce, ketchup, oil, garlic, onion, and red pepper flakes. Stir to combine well. Pour over the chicken in the crockpot.
  3. Cook on low for 3-4 hours or high for 1 1/2-2 1/2 hours.
  4. When done, remove chicken from stock pot and cut into chunks. Prior to putting the chicken back in the stockpot, combine some cornstarch in water and whisk it into the crockpot to thicken up the sauce a bit. Throw the chicken back in and stir around to recoat the chicken in the sauce.
  5. Serve hot over a bed of white rice (optional) and sprinkle some sesame seeds on top.

Crockpot White Chicken Chili

I had bought some dry white northern beans for something a while ago and never used them. Plus I thought a white chicken chili would be a great compliment to my go-to recipes, weeknight recipes.

I found a recipe at food.com and adapted it to my likings, including using dried beans instead of canned beans. (cheaper!!)   It was great!

Crockpot White Chicken ChiliPin It

Crockpot White Chicken Chili

20 oz boneless skinless chicken (I used thighs)
16 oz dry white northern beans
1 (15-oz) can hominy
2 tbsp taco seasoning (= envelope of taco seasoning)
1 (4.5 oz) can chopped green chiles
1 (10.75 oz) can cream of chicken soup
3 cups chicken broth
3/4 cup sour cream
shredded cheddar or jack (optional)

  1. The night before, empty beans into crockpot. Cover with 1.5″ of water. Let soak overnight.
  2. In the morning, drain and rinse beans.
  3. Place chicken in crockpot. Top with beans and corn (drained)
  4. In a medium bowl combine taco seasoning, chiles, soup & chicken broth.  Pour over ingredients in the crockpot.
  5. Cover and cook on low for 8-10 hours.
  6. Before serving, stir gently to break up chicken, then stir in the sour cream.
  7. Serve with cheese, if desired.

Southwest Crockpot Soup

For dinner tonight, I made this recipe that I found on pinterest. It was easy and delicious!  Great soup for a cold winter day!
Crockpot Southwest Chicken Soup
Southwest Crockpot Soup

1 can of rotel
1 can of corn
1 can of black beans (drained & rinsed)
2 frozen chicken breasts
8 oz cream cheese
1 packet dry ranch dressing
1 tablespoon cumin
1 teaspoon onion powder
1 teaspoon chili powder
shredded cheddar

Put all ingredients except cheese in crock pot and cook 6-8 hours on low. Shred chicken. Serve with cheese and enjoy!

You can also cook this on high for 3-4 hours, but don’t add the cream cheese until the last hour.

Autumn Risotto with Chicken & Cranberries

I had a Pampered Chef party in November and was able to get the Deep Dish Covered Baker at a fabulous price! I haven’t used it much, but tonight, I made this great recipe for Autumn Risotto with Chicken & Cranberries – YUMMM!!! Did I mention I made this in the Microwave!??

We loved it. And when I say “we”, I mean Chad & I. Maria doesn’t try much when she is tired. And Charlie only ate one bowl. (This kid is a machine eater lately, and only one bowl, is not even close to what he does with cereal or anything with cheese!)

OK. so here is the recipe, with my modifications.  I did not add Almonds as it makes me all itchy. I used turkey instead of chicken, because I had some in the freezer from Thanksgiving. I did not have parsley, so did not use it. And used all chicken stock, instead of some wine.  But if you like any or all of those things, then reference the original recipe. AND if you don’t have a Deep Dish Covered Baker, then I would suggest a nice glass dish with a top on it.

Autumn Risotto wih Turkey and Cranberries

Autumn Risotto with Chicken & Cranberries

1 cup sweetened dried cranberries
2 cups hot water
1 medium onion
1 cup uncooked Arborio rice
1 tbsp olive oil
2 3/4 cups chicken stock
3/4 cup dry white wine such as Chardonnay
1/2 tsp each salt and coarsely ground black pepper
1/2 cup blanched slivered almonds
2 stalks celery
2 oz cream cheese
2 cups diced cooked chicken or turkey breasts
1/4 cup finely chopped fresh parsley (optional)

  1. Combine cranberries and hot water; set aside. Coarsely chop onion. Combine onion, rice and oil in Deep Covered Baker and stir. Microwave, uncovered, on HIGH 2-4 minutes or until onion is translucent. Add stock, wine, salt and black pepper; microwave, covered, on HIGH 13 minutes or until rice is still slightly firm, stirring once halfway through.
  2. Meanwhile, toast almonds in Sauté Pan over medium heat 5-7 minutes or until golden brown, stirring frequently. Remove from heat. Slice celery. Cut cream cheese into cubes. Drain cranberries; set aside. Carefully remove baker from microwave. Add chicken and celery; stir. Microwave, covered, on HIGH 3-5 minutes or until rice is tender and risotto appears creamy.
  3. Carefully remove baker from microwave. Add cream cheese and almonds; stir until cheese is fully incorporated. Fold in cranberries. Garnish with parsley, if desired.

Yield: 6 servings (about 6½ cups)
Autumn Risotto with Chicken & Cranberries