Tasty Tuesday – National Pecan Pie Day!!

 

Today is National Pecan Pie Day!!!! So I thought I would post a recipe in tribute!!

Ingredients

• CRUST:
  
• 1 cup all-purpose flour
  
• 2 tablespoons granulated sugar
  
• 1/2 teaspoon baking powder
  
• 1/4 teaspoon salt
  
• 1/4 cup fat-free milk
  
• 1 tablespoon butter or stick margarine, melted
  
• Cooking spray
  
• FILLING:
  
• 1 large egg
  
• 4 large egg whites
  
• 1 cup light or dark-colored corn syrup
  
• 2/3 cup packed dark brown sugar
  
• 1/4 teaspoon salt
  
• 1 cup pecan halves
  
• 1 teaspoon vanilla extract
  

 

Preparation

• To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, granulated sugar, baking powder, and 1/4 teaspoon salt in a bowl. Add milk and butter; toss with a fork until moist.
  
• Press mixture gently into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, to an 11-inch circle. Freeze 10 minutes or until plastic wrap can be easily removed.
  
• Remove 1 sheet of plastic wrap; fit dough into a 9-inch pie plate coated with cooking spray. Remove top sheet of plastic wrap. Fold edges under; flute.
  
• Preheat oven to 350°.
  
• To prepare the filling, beat the egg and the next 4 ingredients (egg through 1/4 teaspoon salt) at medium speed of a mixer until well-blended. Stir in the pecan halves and the vanilla extract. Pour the mixture into the prepared crust. Bake the pie at 350° for 20 minutes, then cover with foil. Bake the pie an additional 20 minutes or until a knife inserted 1 inch from the edge comes out clean. Do not over bake. Cool pie on a wire rack.
  

 

Check out My Recipes for a bunch of awesome recipes!!

Tasty Tuesday ~ Tater Taco Casserole

 

 

This is one of my family’s favorite meals and it is so quick and simple to make

• 2lbs ground beef (browned and drained)
• 1 packet of Taco Seasoning
• 1 can of Cheddar Cheese Soup
• ½ bag of frozen corn
• 1 bag of Tater Tots

Brown and drain ground beef. Add taco seasoning, cheese soup and frozen corn. Pour mixture into a 9×13 in baking dish. Pour tater tots on top and spread out evenly. Bake at 350° for 30 minutes or until the tater tots are brown and mixture is bubbling.

Tasty Tuesday ~~Pecan Crusted Chicken~~

This is my Husband’s favorite dish, I made it for him for Father’s Day. A lot of work but well worth it!

 

Ingredients

• Vegetable oil, for frying
• 1 1/3 to 2 pounds chicken tenders
• Salt and freshly ground black pepper
• 1 cup all-purpose flour
• 2 eggs, beaten with a splash of milk or water
• 1 cup plain bread crumbs
• 1 cup pecans, processed in food processor to finely chop
• 1/2 teaspoon nutmeg, freshly grated or ground
• 1 orange, zested

Directions

Heat 1 1/2 to 2 inches of oil over medium high heat. Season chicken tenders with salt and pepper. Set out 3 shallow dishes. Place flour in 1 dish, eggs beaten with water or milk in a second. In the third dish, combine bread crumbs with ground pecans, nutmeg and orange zest. Coat tenders in batches in flour, then egg, then bread crumb mixture. Fry tenders in small batches 6 to 7 minutes. Drain tenders on paper towels.

Tasty Tuesday~Double Dipped Fried Chicken

My family loves this chicken, it is my “signature” dish. Most of the time I use Boneless Skinless Chicken Tenders or Cutlets instead of the Chicken Pieces. Serve with some homemade honey mustard or bbq sauce and mac and cheese and you have a meal fit for company!!

 

Ingredients

• 3 1/2 pound frying chicken, cut into 8 serving pieces
• 2 cups buttermilk
• 1/4 cup water
• 2 teaspoons red pepper sauce
• 3 cups flour
• 1 tablespoon kosher salt
• Fresh cracked black pepper, to taste
• 1 tablespoon dried oregano
• 1 tablespoon granulated garlic
• 1 teaspoon paprika
• 1 teaspoon cayenne
• 4 cups peanut oil, for frying

Directions

Rinse the chicken pieces and pat dry with paper towels. In a shallow platter, combine the buttermilk, water, and red pepper sauce. Soak the chicken pieces, turn to coat, then cover, and refrigerate for at least 2 hours. If time allows, marinate the chicken for up to 24 hours because the buttermilk promotes tenderness. Place flour in a shallow platter. Season it by mixing in salt, pepper, oregano, garlic, paprika, and cayenne. Roll the marinated chicken pieces in the flour, a few at a time, until well coated. Then, dip chicken in the buttermilk bath again followed by another coat of seasoned flour. Allow the chicken to sit in the flour and dry out while preparing the oil, this will help the coating stay on better. The buttermilk will keep absorbing the seasoned flour, which then fries up to form a crunchy crust. Heat oil in a large electric skillet to 350 degrees F. There should be about 1-inch of fat in the pan. Carefully add the chicken pieces in a single layer, skin side down. Do not crowd the pan or the temperature will plummet; make sure the fat continues to bubble around the chicken. Fry for 5 minutes, then turn the pieces over and fry the other side 5 minutes. Turn again, frying a total of 15 minutes. The turning will produce a golden-crisp skin with even color. Remove chicken to a plate lined with paper towels to drain. Do not put hot chicken directly in a bowl or container, the air can not circulate and the steam will cause the crust to fall off. Serve immediately or cool to room temperature.

Tasty Tuesday

This recipe is from one of my co-workers. When asked on the spot about 5 minutes ago to “quick hurry up give me a recipe” 🙂

5 cup Salad

• 1 cup Drained Mandarin Oranges
• 1 cup drained Pineapple Tidbits
• 1 cup Sour Cream
• 1 cup crushed Pecans
• 1 cup of Mini Marshmallow

Mix together and enjoy!!

 

 

 

 

 

Tasty Tuesday

In my new quest to go Organic, I thought that my Tasty Tuesday Recipe should be something yummy and organic…..So here it is!!

Cinnamon Apple Tea Bread

• ¹⁄₂ cup shortening (at room temperature)
• ¹⁄₂ cup sugar
• 2 Organic Valley large eggs
• ¹⁄₄ cup Organic Valley Milk (or Soy milk)
• 1 teaspoon vanilla extract
• 1 cup apples, peeled and very finely chopped (heaping cup)
• 1 cup Old-fashioned oats (or Nature’s Path Organic Hemp Plus Granola)
• 1 cup whole wheat flour
• 1 teaspoon baking powder (scant teaspoon)
• ¹⁄₂ teaspoon baking soda
• ¹⁄₄ teaspoon salt
• ¹⁄₂ teaspoon cinnamon

Directions

1. Heat oven to 350 degrees. Use a bit of the shortening to grease a loaf pan that’s about 4 by 9 inches.

2. Cream shortening and sugar with electric beaters in a medium bowl. Add the eggs, soy milk and vanilla and beat until smooth. Stir in the apples.

3. Process the granola in a food processor until the texture is like coarse crumbs. (If you are using oats, there’s no need to process them first.) Mix it thoroughly with the remaining ingredients.

4. Stir the dry mixture into the wet mixture until they are barely combined. Spread the mixture in the prepared loaf pan and bake until toothpick inserted in center comes out clean, 40-45 minutes.

5. Cool on wire racks about 15 minutes, then use a sharp knife to loosen the edges of the loaf. Remove the bread and let it cool to warm or room temperature before serving.

Tasty Tuesday

Today yummy recipe is an after school treat to “celebrate” going back to school J

Fruit Leather

• 1/3 cup no sugar added fruit preserves
• 1 teaspoon of cornstarch

Mix both ingredients together and spread into a 2×12 inch strip on greased parchment; bake @ 45 minutes @ 225°.

Cool, then trim the parchment and roll up!!

Tasty Tuesday

Today yummy recipe comes from my book I won from the Pie Giveaway

French Apple Pie

• 1 Plain Pie Pastry (enough for top and bottom crust)

Raisin Filling

• 2/3 cup raisins
• 6 TBSP water
• 1/2 tsp lemon juice
• 1/4 cup light corn syrup
• 1 1/2 tsp all-purpose flour
• 1 1/2 tsp sugar

 

• 2 Apples (preferably a tart variety)
• 1/4 cup brown sugar
• 1/2 cup sugar
• 1/4 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 1/2 tsp cornstarch

Icing

• 1 cup confectioners’ sugar
• 2 TBSP water
• 1 TBSP butter, softened

 

To make the raisin filling, combine the raisins, water , and lemon juice in a heavy saucepan over medium heat. Bring to a boil, then lower the heat to medium-low and cook, stirring occasionally until the raisins are plump, about 15 minutes.

Separately, combine the corn syrup, flour, and sugar and mix well, then add to the raisins and continue cooking, stirring occasionally, until thick and syrupy, about 10 minutes. Remove from the heat and cool until the mixture is just warm, about 10 to 15 minutes.

Preheat the oven to 400°F. Line a 9-inch pie plate with 1 rolled-out crust.

Peel the apples, cut them into thin wedges, and put them in a large bowl. separately, combine the sugars, cinnamon, nutmeg, and cornstarch, then add to the apples and gently stir until evenly mixed.

Spread the apple mixture in the crust in an even layer, then spread the raisin filling evenly over the apples. Brush the rim of the crust with water, cover with the second rolled-out crust, seal and flute or crimp the edges, and cut a steam vent in the center.

Bake for 40 to 50 minute, until golden brown. cool on a wire rack for 1 to 2 hours, until completely cool.

To make the icing, combine the sugar and water and mix well. Add the butter and mix until smooth. Brush over the top of the cooled pie before serving.

Mollie Cox Bryan & Mrs. Rowe’s Restaurant and Bakery

Tasty Tuesday

This is a recipe that I took from Sarah’s Deals. She has a really great blog with some yummy food and great ideas. I haven’t tried this yet, but I can’t wait!!!

Guest Post

Deal to Meal: Shimp & Garlic Vermicelli

I made this in a large batch and it produced 6 meals for me to take to work with me over the next couple weeks.

What I used:
2 Boxes of Pasta Roni Garlic & Olive Oil Vermicelli (Purchased on sale)
4 Tablespoons Margarine
2 4oz Bags of Spartan Frozen Salad Shrimp
2 Roma Tomatoes – Diced
6oz Fresh Mushrooms Sliced

Put it all together in the pan, cooked until pasta was done. Packaged into “frozen” meals.

Total cost after figuring in sales/coupons = $5.97 – That’s about $1/serving for shrimp and pasta with veggies!

Tasty Tuesday

So today’s recipe is what I had for dinner last night and in case you didn’t visit Cristin’s blog I thought I would share it here

Bacon wrapped Apple BBQ Chicken

• 1/2 cup bbq sauce
• 2 apples, such as granny smith, peeled cored and grated
• juice of 1 lemon
• 4 boneless, skinless chicken breast halves ( I used a pack of Chicken Tenders)
• 8 slices bacon
• salt and pepper

1. in a small bowl, combine bbq sauce, grated apple and lemon juice

2. rinse chicken breasts, and pat dry. Wrap 2 pieces of bacon around each chicken breast half. Place wrapped chicken in slow cooker and top with bbq sauce mixture. Set slow cooker (crockpot) to low and cook for 8 hours. Season with salt and pepper and serve.

 

Go check out my picture from last night and be sure to visit Crisitin’s Blog!!