Pecan Chicken Breasts

Preparation Time: 15 min

Cooking Time: 30 min

1 cup buttermilk

1 large egg, lightly beaten

1 1/4  cup ground pecans 

1 cup fine, dry breadcrumbs or panco

2 teaspoons paprika

1 1/2 teaspoons salt

1/8 teaspoon pepper

1/2 cup all-purpose flour

8 boneless, skinless chicken breasts

1/3 cup butter, melted

Preheat the oven to 350 degrees.

Combine buttermilk and egg in a shallow dish.
 

Combine ground pecans and next 4 ingredients in another shallow dish.
 

Place flour in a third shallow dish; dredge chicken in flour.

Dip in buttermilk mixture; drain.

Dredge chicken in pecan mixture.
 

Place chicken on a rimmed baking sheet coated with cooking spray. Drizzle chicken with melted butter; sprinkle with chopped pecans.

Bake, uncovered, for 20-25 minutes or until done.
 

Thai Style Pork Chops

Dip pork chops in following mixture:

1/4 cup flour

1 tsp cumin

1/4 tsp cayenne

1/2 tsp salt

Cook in 2 T oil, fry until cooked through

Sauce:

1/3 cup broth

1/2 cup coconut milk

2 T peanut butter

1 T honey

1 tsp ginger

1/4 tsp salt

Cook until thicken add 1/4 cup chopped green onion, 1/4 cup chopped red pepper, 1/4 cup chopped peanuts, cilantro or lemon zest.

KFC (Kiss Fay's Cheek) Chicken Bowl

Oven fried Chicken Pieces in 425 degree oven on rake on baking sheet. 15-20 mins.

Cut Chicken into bite sizes for KFC bowl or use as chicken tender size.

Dip raw chicken in melted butter and then in following flour mixture

1 cup planko crumbs

1/2 cup parmesan cheese

1 tsp salt

1 tsp thyme

1 T basil

1 tsp Italian spice

Serve over mashed potatoes, corn and top with shredded cheese and gravy.

Big Soft Ginger Cookies

Favorite Christmas Recipe Exchange from Ruth Pysk

2 1/4 cups all-purpose flour
2 tsp. ground ginger
1 tsp. baking soda
3/4 tsp. ground cinnamon
1/2 tsp. ground cloves
3/4 cup butter
1 cup sugar
1 egg
1/4 molasses
2 tbsp. sugar

In a medium bowl combine the flour, ginger, baking soda, cinnamon, and cloves, set aside.
In a large mixing bowl with an electric mixer on medium speed beat butter for 30 seconds. Beat in the 1 cup sugar. Add egg and molasses; beat well. Stir flour mixture into egg mixture.
Shape dough in to 1 1/2 balls, using about 1 tbsp of dough for each. Roll balls in the 2 tbsp of sugar to coat. Place balls about 2 1/2 inches apart on an ungreased cookie sheet.
Bake in a 350 oven for 10 minutes or until light brown and still puffed. (don't overbake). Cool cookies on cookie sheet for 2 minutes, then transfer to rack and let cool.

Slow Cooker Chicken Stroganoff

Cubed Chicken

1/8 c Butter

1 pkg. Italian Style Dressing

1 8 oz. Cream Cheese

1 C Cream of Chicken Soup

Put Chicken and butter and dressing in Slow Cooker and cook on low for 5-6 mins

Add Cream Cheese and Soup Cook on high for 1/2 hr.

Serve over noodles

Teriyaki Sauce

Teriyaki Sauce:

1/4 cup soy sauce

1 cup water

1/2 tsp ginger

1/4 tsp garlic

5 Tbsp brown sugar

1-2 Tbsp honey

heat in a pan and add

2 Tbsp cornstarch

1/4 cup water mixed with cornstarch

Cook to thickened desire and refrigerate unused portion.

Pastry Cream

Pastry Cream
2 1/4 c milk
6 large yolks
2/3 c sugar
1/2 c corn starch
vanilla

boil milk and half the sugar
whisk yolks,sugar,and corn starch
Temper in milk to egg mixture and then put it back in the pot.
whisk continuesly for 3 mins to get the corn starch out.
place wrap over to keep from forming a skin and chill about 4 hours.
whisk a bit of sweetened cream and fold into (mixed) pastry cream.