Cinnamon Pecan Crusted Chicken Strips with Mango Orange Dip

Agropur Division Natrel-Recipe
(Sealtest)

Preparation: 25 minutes
Marinating time: 1 hour or overnight
Cooking: 12 minutes
Serves: about 30 pieces

Ingredients:
Chicken
4 boneless chicken breast halves
1 cup (250 mL) Sealtest Sour Cream
2 tbsp (30 mL) balsamic vinegar
2 cups (500 mL) cornflakes
1 cup (250 mL) pecans
1 1/2 tsp (6 mL) ground cinnamon
Salt and pepper to taste

Dip
1 cup (250 mL) coarsely chopped mango
1 orange, peeled and sectioned
3 tbsp (45 mL) finely chopped red onion
2 tsp (15 mL) finely chopped cilantro
2 tsp (10 mL) lime juice
Salt and pepper to taste

Preparation
Chicken
1. Cut chicken into strips. Combine sour cream and vinegar. Mix with chicken. Marinate 1 hour or overnight.
2. Combine cornflakes, pecans and seasonings in food processor until roughly chopped. Coat marinated chicken strips with pecan mixture. Place on parchment lined baking sheet.
3. Bake at 375 °F (190 °C) for 10-12 minutes or until cooked through. Serve with mango orange dip.

Dip
1. Combine mango and orange in food processor until coarsely chopped. Stir in remaining ingredients.

Recipe tip
Prepare the dip in advance, allowing the flavours to blend.

Chocolate Cocoa-Buttermilk Cake

Food Network Recipe
Recipe courtesy Emeril Lagasse

Yield:8 servings
Level:Easy
Ingredients

2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup plus 2 tablespoons buttermilk
2 tablespoons molasses
1 teaspoon pure vanilla extract
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1 3/4 cups packed light brown sugar
2 large eggs
Topping, recipe follows
Vanilla ice cream, accompaniment
Directions

Preheat the oven to 350 degrees F.

Butter and lightly flour an 8-cup loaf pan (10 by 5 by 3), knocking out the excess flour.

Into a large bowl, sift the flour, cocoa, baking soda and salt.

In a small bowl, whisk together the buttermilk, molasses, and vanilla.

In a large bowl with an electric mixer, cream together the butter and sugar, beating about 3 minutes. Add the eggs 1 at a time, beating well after the addition of each. Alternating, add the wet and dry ingredients in 3 additions each, mixing just until combined and being careful not to overwork.

Pour into the prepared pan and bake until the cake is risen and just set and a tester inserted into the middle comes out clean, 50 to 55 minutes. (If cake gets too brown, tent it with foil).  The baking time will vary depending on your oven.  I had this cake in the oven for 65 minutes.

Cool in the pan 40 minutes, then turn out onto a wire rack to finish cooling. Slice cake into pieces, top with pecan topping, and serve with vanilla ice cream, if desired.  My cake dropped a little in the center, due to the fact I started checking it every 5 minutes the last 15 minutes.

I finished the cake with a brown sugar-buttercream frosting.  The recommended topping is listed below.

Topping:
1 cup pecan halves
1 cup dark brown sugar
1 cup water
2 tablespoons bourbon
In a saucepan, combine the ingredients, and simmer until thick. Serve over top of cake.

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Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/chocolate-cocoa-buttermilk-cake-recipe.print.html?oc=linkback

Blue Berries and Cream Scones

Recipe for Blue Berries and Cream Scones

INGREDIENTS:

1/2 cup heavy cream plus additional; for brushing scones
1 large egg
1 teaspoon vanilla extract
2 cups flour
1/4 cup sugar plus additional; for sprinkling scones
1/2 teaspoon salt
1 tablespoon double acting baking powder
1/2 teaspoon baking soda
6 tablespoons unsalted butter; cold, cut into bits
3/4 cup blueberries; picked over
DIRECTIONS:
In a bowl, whisk together 1/2 cup of the cream, the egg, and the vanilla. Into a bowl sift together the flour, 1/4 cup of sugar, salt, baking powder, and baking soda. Add the butter and blend the mixture until it resembles coarse meal. Gently stir in the blueberries and add the cream mixture with a fork until the mixture forms a sticky but manageable dough. Knead the dough gently on a lightly floured surface for 30 seconds, pat it into a 3/4-inch-thick round, and cut out 12 wedges or, using a 3-inch cutter, cut out rounds. Transfer the wedges to a lightly greased baking sheet, brush them with the additional cream, and sprinkle them with the additional sugar. Bake the scones in the middle of a preheated 400 degree oven for 15 to 18 minutes, or until they are golden.

http://www.cdkitchen.com/recipes/recs/288/Blueberry_Cream_Scones47201.shtml

Chili Powder Dry Rub Brisket

1 each  Two (2) to Three (3) pound beef brisket

1 tablespoon Chili Powder

1 tablespoon Garlic Powder

1 tablespoon Onion Powder

1 tablespoon Dried Oregano

1 tablespoon ground Mustard

1 tablespoon dark brown sugar

1/4 teaspoon Hot Shot pepper flakes

1 teaspoon coarsely ground salt

1 teaspoon coarsely ground pepper

Mix all ingredients and rub on beef brisket, cover and refrigerate for several hours.  We grilled using the indirect method and smoked using soaked shag bark hickory

 Check out that smoke ring!

 Apparently I can not cut meat straight! 

I made a gravy from the meat juices and served with new potatoes and green beans.

Black Bottom Ovaltine Banana Bread

INGREDIENTS:
Nonstick cooking spray
1 1/2 cups whole-wheat flour
1/2 cup all-purpose flour
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
3 very ripe bananas, mashed well (about 1 1/2 cups)
3/4 cup granulated sugar
1/3 cup unsalted butter, melted
1/4 cup plain yogurt
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1/2 cup OVALTINE Rich Chocolate Mix

DIRECTIONS:

PREHEAT oven to 350° F. Spray bottom of 9 x 5-inch loaf pan with nonstick cooking spray.

COMBINE whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in medium bowl.

COMBINE bananas, sugar, butter, yogurt, eggs and vanilla extract in large bowl; stir well. Stir in flour mixture just until moistened. Remove 1 cup of batter and place into separate bowl along with OVALTINE; stir until combined.

SPOON OVALTINE mixture into prepared pan; top with remaining banana batter.

BAKE for 55 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes; transfer to wire rack to cool completely. (Bread can be wrapped in plastic wrap and stored at room temperature for up to 3 days.)

Upside-Down Peach Cake Recipe

Remember these?

Yesterday, they became this..so buttery and rich.  This was my dear Mother in Law's (93 years young) surprise treat of the day.

TOTAL TIME: Prep: 15 min. Bake: 45 min. + cooling
MAKES: 8 servings

Ingredients
3/4 cup butter, softened, divided
1/2 cup packed brown sugar
2 cups sliced peeled fresh peaches
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1-1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
Nutritional Facts
One piece equals 386 calories, 19 g fat (11 g saturated fat), 75 mg cholesterol, 347 mg sodium, 53 g carbohydrate, 1 g fiber, 4 g protein.

Directions
Melt 1/4 cup butter; pour into an ungreased 9-in. round baking pan. Sprinkle with brown sugar. Arrange peach slices in single layer over sugar.
In a large bowl, cream sugar and remaining butter until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Spoon over peaches.
Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm. Yield: 8 servings.

Originally published as Peach Upside-Down Cake in Light & Tasty February/March 2002, p18



Read more: http://www.tasteofhome.com/recipes/upside-down-peach-cake#ixzz39hlWqq70

Peach Crisp

Our local feed store makes a trip to Southeastern Missouri every year and brings back a tractor trailer full of these wonderful peaches, watermelon and cantaloupe.. Yesterday was peach day at the feed store.  It has become a social event with a steady stream of pick up trucks lined up for their peaches and everyone catching up with each others live's.  Lots and lots of very happy peachy people.

This box had my name on it!

These babies are teasing me!

Aren't they glorious?

So sweet and juicy... I couldn't wait to get them cooking!

Peach Crisp

6 to 8 peaches pealed and sliced

3/4 cup quick cooking rolled oats

 3/4 cup brown sugar

1/2 cup all purpose flour

1/4-1/2 teaspoon ground cinnamon

1/2 cup butter

1/3 cup chopped walnuts

Arrange peaches in 8" to 9" round pan.  Combine oats, sugar, flour, nuts and cinnamon: cut into butter.  Sprinkle mixture over peaches.  Bake at 350 degrees for 35 to 40 minutes.  (until crisp fruit is boiling).  

Checking the left overs this morning, there is a ton of excess juice.  The answer to that problem is eat it all!

Serve warm with whipped cream if desired.

I made brown sugar flavored whipped cream.

Recipes for flavored whipped creams.

I took this picture this morning with the left over whipped cream.  It has softened a bunch...