Tasty Tuesday - Crispy Pecan Chicken Cutlets

Welcome to Tasty Tuesday hosted by Angie.

CRISPY PECAN CHICKEN CUTLETS

4 boneless, skinless chicken breasts
1 egg white
3/4 c finely chopped pecans
3 T flour
1/4 tsp salt
1/4 tsp peppr
1 T butter
1 T oil

Flatten chicken to 1/4" thickness. In a shallow bowl, lightly beat egg whites. In another combine pecans,flour, salt and pepper. Dip chicken in egg then coat. In a large skillet, brown chickent in butter and oil 4-6 minutes on each side or until juices run clear.

Tasty Tuesday - Strawberry Banana Sorbet

Welcome to Tasty Tuesday hosted by Angie.

On my plan, I am fairly limited in what "sweet" stuff I can have. Usually, I have to resort to a serving of sugar free jello. Otherwise, fruit has to suffice for my "dessert". Anyhow, I was flipping through the latest issue of Woman's Day Magazine and I found this tasty treat which really is technically just fruit in a different form, but when you want a healthy alternative to ice cream, this does the trick.

STRAWBERRY BANANA SORBET

2 medium bananas
1 cup sliced strawberries
2 T water
1 T freshly squeezed lemon juice

Slice bananas into 1" chuncks. Place in a pan lined with wax paper along with strawberries and freeze 1.5 - 2 hours. Combine frozen fruit, water and lemon juice in a food processor/blender and blend until smooth. Serve right away or freeze up to 2 weeks. Makes approximately 2 cups.

***Note: I used a blender but it would definitely work better with a food processor. If using a blender, maybe only freeze the fruit for a lesser amount of time. I also poured the sorbet into individual Ziploc take-a-long containers for the perfect individual serving.

Tasty Tuesday - Red Lobster Biscuits

Welcome to Tasty Tuesday hosted by Angie.

Since Rich is in the flavor industry, he could probably tell you all of the flavors that make up the irresistable Red Lobster Biscuit. These have changed over time but here is a recipe that takes you back to the "good old days" when there actually WAS cheese in those biscuits!

RED LOBSTER BISCUITS

2 cups Bisquick
2/3 c milk
1 cup grated cheddar
1/4 cup melted butter
1/2 tsp. garlic powder
1 T dried parsley

Beat Bisquick, milk, and cheddar. Drop by heaping tabelspoons onto ungreased cookie sheets. Bak 10 minutes at 450. Mix butter with garlic powder and parsley. Brush over tops of hot biscuits.

Tasty Tuesday - Italian Chicken Breasts

Welcome to Tasty Tuesday hosted by Angie.

Italian Chicken Breasts

4 boneless, skinless chicken breasts
1 envelope good seasons Italian dressing mix
1/2 c parmasan cheese

In a shallow bowl, combine dressing mix and parmasan cheese. Rinse chicken breasts under water and coat with cheese mixture. Place breasts on a greased baking dish (or PC stoneware - no greasing required if well-seasoned). Sprinkle remaining mixture evenly over tops of chicken breasts. Bake at 375 for 25 minutes or until juices run clear.

This is a favorite in our family and it is fairly low-carb too!

Tasty Tuesday - Crescent Chicken Bundles

Welcome to Tasty Tuesday hosted by Angie.

CRESCENT CHICKENT BUNDLES

1 package cream cheese
2 T margarine, melted
2 T minced chives (or I use Tastefully Simple Spinach & Herb Mix)
2 T milk
1/2 tsp salt
1/4 tsp pepper
3-4 cups cooked, cubed chicken
2 tubes crescent rolls

Beat cream cheese, margarine, chives, milk, salt and pepper together. Add cooked chicken. Unroll crescent rolls ino 8 rectangles. Press perforations together. Spoon in 1/2 c mixture and bring corners of crescent rolls together and seal. Bake 20-25 minutes at 350 until golden brown.

This recipe is super and a favorite here in our house. Also, it freezes beautifully and is a great meal to take to new moms because all you have to do is pop them in the oven.

Tasty Tuesday - Crockpot 40 Clove Garlic Chicken

I'm getting an early jump on Tasty Tuesday at Many Little Blessings because I don't know what time I will be able to get online tomorrow (and you need to go post a recipe too because Angie gives away prizes!). I got today's recipe ironically as a part of blogging Menu Plan Mondays. I noticed this Crockpot 40 Clove Garlic Chicken popping up on many a meal plans. I figured, if there were that many people fixing this, it had to be good! I got this recipe from Susanne at Living to Tell The Story. Since we are low carbing it, we opted not to make the gravy. I used a 4 pound chicken and cooked it for approximately 7 hours on low and the chicken literally fell off the bone! And don't let the 40 cloves of garlic discourage you from trying this recipe! The flavor was very mild. And to boot, both Ian and Kyra had seconds!!!! (a major miracle in this house!)

CROCKPOT 40 CLOVE GARLIC CHICKEN

-1 large broiler/fryer whole chicken (as big as your crock will fit)
-thyme, rosemary, sage, parsley
-salt
-fresh ground pepper
-40 cloves UNPEELED garlic
-2 stalks celery, washed and cut into 3 inch pieces
-baguette or french bread slices, toasted

Place the celery slices on the bottom of the crock. Season the chicken in and out with salt, pepper, and generously with the herbs. Place on top of the celery. Place the cloves all around and on top of the chicken. Cover and cook on low 8 hours.

Remove chicken and celery to serving platter. Remove garlic to small bowl.

GRAVY

-1/4 cup cream
-2 - 3 tablespoons cornstarch
-salt and fresh ground pepper to taste

Skim the fat off the liquid in the crockpot. Turn to high. Add the cream. Mix cornstarch with a small amount of water until smooth and add to liquid. Stir, cover and heat until thickened. You can pour some on the chicken and put the rest in a gravy boat. We served it with noodles.

The roasted garlic can be squished out of it's skins onto the toasted bread.

Tasty Tuesday

Here is my first entry for Tasty Tuesday on Angie's blog. I'm always up for some new recipes. Here's mine for today:

Bacon Bit Burgers with Steak House Smothered Onions

6 bacon slices chopped into 1/2 inch pieces
6 T EVOO (extra-virgin olive oil)
2 onions, 1/4 finely chopped, 1-3/4 thinly sliced
1.5 pounds ground sirloin
2 tsp Worcestershire sauce
1 tsp hot sauce (optional)
1 T grill seasoning (I used McCormick Montreal Steak Seasonin)
1/4 c plus 1T steak sauce

Add bacon and a drizzle of EOO to the hot skillet and cook until crisp (4-5 minutes). Transfer to a paper towel lined plate and drain off all but 1 T of fat from the skillet. Return the pan to medium low heat and add the finely chopped onions to sweat out in the remaining fat (2-3 minutes).

Preheat a second medium nonstick skillet with 2 T of the EVOO over medium heat. When the oil is hot, add all the thinly sliced onions and top them with a plate that can fit inside the skillet. Top the plate with a heavy can and smother the onions for 10 minutes, stirring occasionally. Lift the plate with ongs; it will be hot!

Place beef in a bowl and top with Worcestershire, hot sauce and grill seasoning.

Remove the chopped onions to the plate with the bacon to cool. Turn off the heat and reserve the pan. Once the onions are cool, add them and the bacon to the ground sirloin and combine well. Score the meat into 4 even sections and form 4 large patties. Add 1 T of EVOO to the skillet and reheat it over medium high heat. Add the burgers and cook for 4 minutes on each side for medium rare, 6 minutes on each side for medium well.

Stir steak sauce into the smothered oninons and top burgers with onions.

Serve on Kaiser rolls. Enjoy!