Yum Yum Yum! This really hit the spot tonight. I love pecan crusted chicken tenders and I love maple syrup. I found this recipe and knew it was a match made in heaven for me! This was super easy. When I make my other pecan chicken tenders, it is a labor of love. These were much simpler and just as good. The maple syrup really played well with the mashed sweet potatoes. I even added maple syrup to the potatoes. That could certainly be omitted. After all, sweet potatoes are supposed to be healthy. So go easy on the butter and use Splenda instead of sugar. You can't go wrong. Also, instead of boiling the potatoes, if you have the time roast the potatoes in the oven before mashing them. Roasting them in the oven brings out the natural sweetness of the potato, and you will need less butter and sugar to make them taste really good. All of these ingredients are staples in my house, so this will be put on the Menu again. Clay really enjoyed it. I have an idea my stepson, Christian, would love this one too!
4 boneless, skinless chicken breasts (I used 6 tenders)
1/4 cup maple syrup, or maple flavored syrup (buy the real thing at Sam's)
2 tablespoons mayonnaise (I use light)
1/2 cup plain panko bread crumbs
1/2 cup finely chopped pecans
3 medium sweet potatoes, peeled and chopped in large cubes
2 tablespoons butter or margarine
1 teaspoon sugar (I used a tad more)
1/4 teaspoon cinnamon
1 tablespoon maple syrup (optional for potatoes)
splash of milk
Heat oven to 400 degrees. Line baking sheet with foil; spray with cooking spray. If using chicken breasts, put breasts in a large zippy bag and pound slightly with a meat mallet (using the smooth side) until they're about 1/2" thick. I used the tenders so I skipped this step. Either way, season the chicken with salt and pepper.
In a shallow dish, whisk together maple syrup and mayonnaise. In another shallow dish, mix together panko and pecans (I had JUST enough to cover 6 tenders). Dip chicken into syrup mixture, then into panko. Place on prepared baking sheet. Top chicken with cooking spray.
Bake 15-20 minutes, turning once, until cooked through.
While chicken is baking, place potatoes in a medium saucepan and cover with cold water. Bring to a boil and boil for 10-15 minutes until fork tender. Drain and return to pan away from the heat. Add butter, sugar, cinnamon and maple syrup to the potatoes. Mash with a potato masher or the back of a wooden spoon. Add milk, 1 tablespoon at a time, until desired consistency is reached. Season with a dash of salt.
Enjoy!
(chicken adapted from Betty Crocker)
Dawn Hoover, the Mobile Register's Spice of Life columnist, sent this to me last year. I've been holding onto it and waiting for the right time to make it. Easter sounded perfect. We had my Mom's Sweet Potato Casserole last year, so this year I wanted to change it up some. My Mom actually made this and brought it with her to my house. Oh. My. Gosh. This was probably my favorite thing we had for Easter Brunch. I kid you not. The swirls of cream cheese throughout the potatoes was scrumptious. The oat topping with the pecans and cranberries and the crunchy apples...Oh...I just can't say enough. You DEFINITELY have to try this. I hope you can make it as good as my Mom did! I will be requesting this from her more often. I even ate the leftovers cold right out of the fridge. Yeah, I guess I'm weird like that because it was awesome!
1 8-oz. package cream cheese
1 40-oz. can cut sweet potatoes (Mom used about 7 fresh sweet potatoes)
3/4 cup packed brown sugar, divided
1/4 teaspoon cinnamon
1 Granny Smith apple, chopped
2/3 cup chopped cranberries (Mom used Craisins)
1/2 cup flour
1/2 cup old-fashioned or quick-cooking oats (uncooked)
1/3 cup cold butter
1/4 cup chopped pecans
Preheat oven to 350 degrees. Beat cream cheese, potatoes, 1/4 cup sugar and cinnamon with mixer until well blended. Spoon into 1-1/2 quart casserole; top with apples and cranberries. Mix flour, oats and remaining sugar in medium bowl; cup in butter until mixture resembles coarse crumbs (I just use my fingers). Stir in nuts. Sprinkle over fruit layer in casserole. Bake 35-40 minutes or until heated through.
*You can make this the day before and make the topping before you bake it the next day.
Enjoy!
(adapted from Kraft Foods- Sent by Dawn Hoover)
Ahhhhhh! If I could sing about how good tonight's dinner was, I would. This was exactly what I have been craving. Cauliflower has never been a favorite of mine. I'm not a big fan of veggie trays, and that's really the only way I had ever had it. Roasting it with the sweet potatoes tonight was delicious! I will be having it more often in my house. My local farmers market had cauliflower and broccoli on sale this week for $.99 a head. I only used half. I may use the other half and make the Cauliflower Mac and Cheese I made a couple of months ago. So good! I always cook chicken breasts this way, but I never finish it with the sauce. It was really a nice twist at the end. If you're watching your calories, you could leave off the butter. Or just leave off the sauce all together and simply saute the chicken breasts in a little olive oil. I also served it with green beans because I love to see a little green on my plate. Shannon from The Bargain Buggy....you will love this one!
1 sweet potato, cut into large chunks
1/2 head cauliflower, cut into medium florets
2 tablespoons extra-virgin olive oil
salt and pepper
4 boneless skinless chicken breasts
1 tablespoon red wine vinegar
1 cup low-sodium chicken broth
1/2 tablespoon butter
Preheat oven to 450 degrees. On a rimmed baking sheet, toss sweet potatoes and cauliflower with 1-1/2 tablespoons olive oil and season with salt and pepper. Roast until cooked through and browned, about 30-45 minutes. Flip with a spatula about halfway through.
Meanwhile, in a large nonstick skillet, heat 1/2 tablespoon oil over medium heat. Season chicken with salt and pepper (I also put mine in a large zippy bag and pound slightly with a meat tenderizer to even the thickness). Cook until golden and cooked through, about 5-8 minutes per side (depending on the thickness). Transfer chicken to a plate and tent with foil to keep warm.
To skillet, add broth and 1 tablespoon vinegar. Cook over medium-high, scraping up browned bits, until reduced by half, 3-5 minutes. Return chicken and any accumulated juices to skillet and turn chicken to coat with sauce. Remove from heat and stir in butter. Serve chicken with vegetables and pan sauce.
Enjoy!
(adapted from Everyday Food)
Who doesn't love Sweet Potato Casserole? Being such a Thanksgiving tradition, there are hundreds of ways to make it. This is the way my Mom does it. So, naturally, its my favorite! There are very few ingredients, so it is simple to make. Make it the night before, and just cover in the fridge. Uncover and bake right before dinner. For Thanksgiving any time of year, we've even made extra and put into smaller dishes and frozen them. When you get the craving, just thaw it and bake it. I think it would even be great with a scoop of vanilla ice cream! Casserole or Dessert...you decide.
Potato Mixture:
3 cups sweet potatoes, mashed
2 eggs
3/4 cup sugar (I used 1/2 cup)
1/2 stick butter
1 teaspoon vanilla
Topping Mixture:
1 cup brown sugar
1 cup chopped pecans
1/2 stick butter
4 tablespoons flour
Mix first five ingredients and spread into a butterd 9 X 9 casserole dish. Mix topping ingredients and crumble on top of potato mixture. Bake 25-30 minutes at 350 degrees.
**My Mom always doubles this (at least) so that we have leftovers. And, don't forget, you can always make more and put into two dishes. Use on Thanksgiving, and put one in the freezer!
Happy Thanksgiving!
(adapted from the Fairhope Fare Cookbook)
This is definitely the time to be digging out the sweet potato recipes! Just about every store has them this week on sale in preparation for Thanksgiving. This recipe is a good spin on pumpkin bread and the pineapple butter gives it a special sweetness. The butter would be great used throughout the week on english muffins (on sale at Publix) or bagels. The pineapple is also on sale at Publix B1G1. I hope you enjoy this as much as I do! Slice a piece and enjoy it as a snack or for breakfast. We love this stuff. 
1-3/4 cups all-purpose flour1-1/2 cups sugar1-1/2 teaspoon ground cinnamon1 teaspoon ground nutmeg1/2 teaspoon baking soda1/2 teaspoon baking powder1/2 teaspoon salt2 eggs1 cup mashed sweet potato1/2 cup vegetable oil1/3 cup waterButter:1 stick butter (softened)1- 8 oz. can crushed pineapple, well drainedIn a large bowl, combine the first seven ingredients. In a small bowl, combine the eggs, potatoes, oil and water. Stir into dry ingredients just until moistened.Transfer to 2 disposable 8" X 3.75" loaf pans. Bake at 350 degrees for 45 minutes or until a tooth pick inserted near the center comes out clean. Cool for 10 minutes in pan before flipping onto a wire rack to cool completely.In a small bowl, combine butter and pineapple. Serve with bread.(adapted from Taste of Home, Feb/March 2009)
