Pecan-Crusted Bourbon Chicken
Serves 8.
Note: If you prefer your chicken without bourbon, substitute 1 tablespoon vanilla extract with 2 tablespoons water.
• 3/4 c. finely chopped pecans
• 3/4 c. dry bread crumbs
• 1/4 c. canola oil, divided
• 8 boneless, skinless chicken breast halves
• 1/4 c. Dijon mustard
• 1/4 c. dark brown sugar
• 2 tbsp. bourbon whiskey (see Note)
• 1 tsp. Worcestershire sauce
• 2 tbsp. soy sauce
• 11/2 sticks ( 3/4 c.) unsalted butter, cut into small pieces
• 1/4 c. sliced green onions, for garnish
Directions:
Mix pecans, bread crumbs and 2 tablespoons of the oil. Spread mixture onto a plate and press chicken breasts until coated on both sides.
Heat remaining oil in large skillet over medium heat. Fry as many breasts as fit in pan on both sides until browned and meat is cooked through -- about 8 or 9 minutes per side. Be careful not to crowd too many breasts into the pan at once. Repeat with remaining chicken.
In a small saucepan, whisk mustard, brown sugar, bourbon, Worcestershire and soy sauce until mixture is blended and smooth.
Bring the sauce to a simmer. Remove from heat and whisk in butter, one small piece at a time. Do not return to heat.
Place chicken breasts on a large platter and pour sauce over the chicken. Sprinkle with green onion for garnish.
Nutrition information per serving:
Calories510Fat36 gSodium565 mg
Carbohydrates14 gSaturated fat13 gCalcium56 mg
Protein30 gCholesterol120 mgDietary fiber2 g
Diabetic exchanges per serving: 1 bread/starch, 4 lean meat, 5 fat.
Grandma Sewell's Southern Banana Pudding Serves 6 to 8.
• 2 c. vanilla wafers
• 3 bananas, sliced into 1/4- in. slices
• 13/4 c. sugar, divided
• 1/4 c. flour
• 2 c. milk, divided
• 6 eggs, separated, divided
• 2 tsp. butter
• 2 tsp. vanilla extract
Directions
Preheat oven to 350 degrees. Line the bottom and sides of a 9-inch pie plate with a layer of alternating vanilla wafers and banana slices.
To make pudding: In a medium saucepan, combine 11/2 cups sugar with flour. Mix well, then stir in 1 cup milk. Beat egg yolks and whisk into sugar mixture. Add remaining 1 cup milk and butter.
Place mixture over low heat and cook until thickened, stirring frequently. Remove from heat and stir in vanilla extract. Pour half of pudding over vanilla wafer and banana layer while still hot.
Make another layer of alternating vanilla wafers and banana slices on top of pudding layer. Pour remaining pudding over second wafer and banana layer.
To make meringue: In a large glass or metal bowl, beat egg whites until foamy. Gradually add 1/4 cup sugar, continuing to beat until whites are stiff. Spread meringue into pie pan, making sure to completely cover pudding layer.
Bake in preheated oven for 15 minutes, just until meringue is browned. Can be served warm, at room temperature or chilled.
Nutrition information per serving of 8:
Calories400Fat9 gSodium154 mg
Carbohydrates72 gSaturated fat3 gCalcium96 mg
Protein9 gCholesterol166 mgDietary fiber2 g
Diabetic exchanges per serving: 1 fruit, 4 other carb, 1 medium-fat meat, 1 fat.
Spinach, Bacon and Cheese Quiche Serves 4 to 6.
Note: Using prepared pie crust makes this recipe an easy addition to any brunch or light lunch menu.
• 1 unbaked pie crust, room temperature
• 7 slices bacon, cooked and crumbled
• 1/2 c. onion
• 1/2 c. Swiss cheese
• 3/4 c. Cheddar cheese
• 3 to 5 oz. frozen spinach, thawed with moisture squeezed out
• 5 eggs, lightly beaten
• 1 c. half-and-half
• 1/4 tsp. paprika
• 1/4 tsp. dry mustard
Directions
Preheat the oven to 400 degrees. Place crust (be sure it's room temperature) in 9-inch pie plate.
In a medium bowl, mix the bacon, onion, cheeses and spinach together. Spread this mixture over the bottom of the pie.
Combine eggs, half-and-half, paprika and mustard in a bowl. Pour the mixture over the top of the first layer of ingredients.
Bake for 15 minutes. Reduce heat to 350 degrees and bake for additional 35 minutes, or until top is browned.
Nutrition information per serving of 6:
Calories400Fat28 gSodium520 mg
Carbohydrates19 gSaturated fat13 gCalcium230 mg
Protein18 gCholesterol225 mgDietary fiber1 g
Diabetic exchanges per serving: 1 vegetable, 1 bread/starch, 2 high-fat meat, 21/2 fat.
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