PRALINE CHICKEN
MASHED SWEET POTATOES
ROASTED BROCCOLI
APPLE PEACH DUMP CAKE
PRALINE CHICKEN
3 boneless, skinless thick chicken breast
Creole seasoning
4 tablespoons butter
2 tablespoons olive oil
1/3 cup maple syrup
2 tablespoons brown sugar
1 cup chopped pecans
Slice each chicken breast in half to make 6 pieces. Pound the chicken until flattened. Season both sides of chicken breasts with Creole
seasoning. In a skillet, melt the heat
the butter and olive oil over medium high heat and brown 3 chicken breasts at a
time for 2 minutes on each side then transfer to a baking dish. Cover the baking dish with foil and bake
chicken breasts at 350 for 12 minutes.
Meanwhile re-heat the drippings from the chicken and stir in maple syrup
and brown sugar and bring to a boil. Add
the pecans, reduce the heat and stir constantly for 1 to 2 minutes or just
until the pecans become toasted. Place a
few tablespoons of the pecan mixture onto each chicken breast.
MASHED SWEET POTATOES
4 sweet potatoes, peeled and cubed
2 tablespoons milk
2 tablespoons butter
1 tablespoon honey
3 tablespoons brown sugar
2 tablespoons white sugar
½ teaspoon cinnamon
½ teaspoon vanilla
Boil sweet potatoes for about 20 minutes or until very
soft. Drain and place into a large
bowl. Add the remaining ingredients and
mix well with a hand mixer.
ROASTED BROCCOLI
2 large crowns broccoli washed and dried
Olive oil
Salt, pepper, onion powder and garlic powder
Place broccoli on a cookie sheet and drizzle evenly with oil
and seasonings. Bake at 400 for 15
minutes.
APPLE PEACH DUMP CAKE
2 cans apple pie filling
2 cans sliced peaches, drained
Cinnamon and nutmeg
1 box white cake mix
1 stick real butter, melted
In a 13x9x2 baking dish, place the apples and peaches then sprinkle
with cinnamon and nutmeg. Next sprinkle
the cake mix evenly over the fruit.
Drizzle butter evenly over cake mix, sprinkle with a little more
cinnamon and nutmeg, then bake at 350 for 1 hour. This is delicious with vanilla ice cream J
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