Honey Pecan Glazed Chicken

This meal is so easy and quick it almost doesn't deserve to be call a recipe. I routinely throw this together on weeknights when I forgot to think about dinner until 4 o'clock and I need something I can get on the table in a jiffy. From start to finish this takes less than 30 minutes (that is with chopping your own pecans).

Honey Pecan Glazed Chicken
1 lb. of boneless skinless chicken tenders (or breast that are sliced or pounded out)
6 tbl. of honey
6 tbl. of chopped pecans
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/4-1/2 tsp. cayenne pepper (the sweet and spicy makes this dish but you can eliminate/reduce cayenne on some of the chicken to make it more kid friendly).
2 tbl. Butter

Mix salt, pepper, garlic powder, onion powder and cayenne together. Season chicken breasts liberally.

Melt butter in pan over medium heat- add chicken and cook 5-6 minutes (or until almost cooked through).

Remove chicken from pan and set aside. Add honey and pecans to pan (with pan juices) and cook 5 minutes (your honey needs to come to a boil to really meld with all the pan juices and pecans).

Return chicken to pan, cover, and cook an additional 3 minutes (or until cooked through).

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Keep It Simple Apple Pie

So often we complicate things and in the process forget how good simple pleasures can be. This apple pie is just that, one of life's simple pleasures. There are no fancy ingredients, no complicated vanilla bean caramel rum sauce, just apples, sugar and cinnamon. But from humble beginnings something truly amazing is born. This is the apple pie of my childhood (literally, I grew up making this along side my mama) and it is still an absolute favorite of mine.

So in honor of Memorial Day (because what's more American than Apple Pie) here is without further adieu, Apple Pie with Dutch Crumb Topping- I would love to site a source for this recipe but it is unknown.

Apple Pie Filling

4-5 Granny Smith Apples

1/2 Cup Sugar

2 Teaspoons Cinnamon

Dutch Crumb Topping

3/4 Cup Sugar

1 Cup Flour

1/2 Cup of Butter (softened)

1 Pie Crust (I used frozen prepared crust because like I said I'm keeping it simple)

Preheat Oven to 450 degrees.

Peel, core and pare apples. Placing the already sliced apples in ice water while cutting up the remaining apples keeps them fresher.

Mix 1/2 Cup Sugar and 2 Teaspoons Cinnamon in a small dish. 

Drain apples and place in pie crust. Sprinkle sugar cinnamon mixture over the apples.The apples cook down significantly so I pile them in there, if you want a less full pie just use less apples. 

Mix remaining 3/4 Cup Sugar and 1 Cup Flour in large bowl. Cut in butter using a pastry blender (or in lieu of a pastry blender you can use a fork just make sure your butter is very soft).

Cover pie with crumb topping. 

Bake at 450 degrees for 10 minutes. Reduce heat to 350 and cook an additional 40 minutes. I check it at about 20 minutes in to see if the crust edges are browning too much. If they are (and they always seem to be) I use aluminum foil to prevent further browning. 

Hope you all have an amazing Memorial Day! 

"Land of the free because of the brave" 

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What's for Dinner...

Caprese Grilled Chicken


3 Boneless Skinless Chicken Breast

Marinade
3/4 Cup Balsamic Vinegar
1/4 Cup Olive Oil
2 Tablespoons Minced Garlic
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
1 Teaspoon Onion Powder

Mix together marinade and marinade chicken at least 5 hours but you could go overnight.

Topping
3 Tomatoes Diced
8 ounces Fresh Mozzerella Cubed
2 Tablespoon Pesto (could sub just fresh basil)
1 Tablespoon Minced Garlic
Splash of Balsamic Vinegar
Salt to taste
Pepper to taste

Mix together all ingredients and let sit. Pound out chicken breasts (tip: pound them out inside the zip top bag you marinaded them in to keep chicken goo from flying all over your kitchen). Grill chicken 5 minutes per side. Spoon topping over hot chicken and serve. We served this with grilled asparagus.

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Mother's Day Brunch

We hosted my Mother-In-Law and Father-In-Law for Brunch in honor of Mother's Day. I kept it simple with a make-ahead French Toast Strata (recipe below), bacon, and fresh strawberries. I hate rushing around and cooking while people are here so the Strata is the perfect solution.

French Toast Strata
8 eggs
1 package of cream cheese
cinnamon (to taste)
1/2 cup syrup (plus more for serving)
3 cups milk
6 tablespoons butter
2 crusty baguettes

Halve baguettes and spread softened cream cheese over bread. Put loaves back together (with cream cheese in the middle) and cut into bite sized pieces. In a large bowl whisk together eggs, cinnamon, syrup, and milk.

Place bread pieces into a baking dish and pour liquid over top. Cover and refrigerate overnight. In the morning take butter and cut into small cubes and place over top of bread. Bake at 325 for 30 minutes covered and 5-10 minutes uncovered.

Hope you all had a wonderful Mother's Day!

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