Tag Archives: Pecans

Spicy Pecan Chicken Strips

Spicy Pecan Chicken Strips
I won’t go into detail on this, but have you ever researched what’s inside a chicken nugget? I’ll give you this: it’s not cute. It’s barely even chicken.

But who doesn’t love a nice dunkable, battered chicken strip? It’s American comfort food at its best and it is beyond easy to make. So skip the McDonald’s and try them at home. This particular recipe is SPICY so you can easily cut down on the cayenne to make it family friendly if you like.

On the menu:
Spicy Pecan Chicken Strips
Makes 2 – 3 servings

2 lbs. boneless, skinless chicken breast
2 eggs, lightly beaten
1/2 cup pecan halves or pieces
1/4 cup bread crumbs*
1/2 tsp cayenne pepper
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp cumin

Preheat oven to 375 degrees. Spray a large baking sheet with nonstick cooking spray.

In a food processor, blend pecans, bread crumbs, and spices until you have a coarse mixture.

Cut chicken into strips, approximately 1 1/2 inches wide by 1 inch tall (they don’t have to be perfect but uniform size means uniform cooking). Dredge each piece of chicken in egg mixture and then in pecan spice mixture. Shake off excess and place on baking sheet.

Bake chicken strips for 30 minutes. Flip the pieces and bake for another 5 – 7 minutes or until each piece is cooked through and the breading is crispy. Serve with honey mustard dipping sauce.

*Note: I never, ever have breadcrumbs on hand. There’s something about buying a tub of crumbs of bread that just seems wrong to me. What I did in this instance is toast up a piece of white bread until it was very crispy, tear it up with my hands, and then toss the pieces into the food processor with the pecans and spices. Voila. Bread crumbs.

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Banana Cupcakes with Brown Sugar Cream Cheese Frosting

Banana cupcakes
I think fall has to be my favorite season. Not only can we start wearing cozy sweaters and soft leather boots, but fall food is basically comprised of “comfort” food: donuts, apple cider, hot soup, cheesy pasta… God, I can feel my saddle bags growing by the minute! Blissful.

These cupcakes are truly delicious with this frosting but if you wanted to leave the frosting off you could easily call them muffins and eat them for breakfast. Or you could eat them for breakfast with the frosting. Ain’t no shame.

On the menu:
Banana Cupcakes with Brown Sugar Cream Cheese Frosting
Makes 16 cupcakes
Cupcake recipe dapted from this recipe on AllRecipes.com

Cupcakes:
3 large very ripe bananas, mashed
1 cup sugar
2 eggs, lightly beaten
3/4 cup vegetable oil
2 cups flour
2 tsp baking soda
3 Tbsp buttermilk*

In a large bowl, blend bananas and sugar with an electric mixer. Add in eggs one at a time and blend until completely combined. Add vegetable oil and blend until the mixture is completely blended, about 2 – 3 minutes.

In a small bowl, whisk together the flour with the baking soda. Add to wet mixture and stir with a spoon to combine. Add buttermilk and stir to combine.

Line a cupcake tin with paper liners. Fill each cup about 3/4 full. Bake for 25 – 35 minutes or until a toothpick inserted in the center of one cupcake comes out clean. Let cool completely before frosting.

Frosting:
3/4 cup brown sugar
3/4 cup unsalted butter, softened
8 oz. cream cheese, softened
1 tsp vanilla
16 pecan halves

In a small bowl, beat butter with electric mixer. Add cream cheese and blend to combine. Add brown sugar and vanilla and blend to combine. Frost cupcakes and top with a single pecan if desired.

*If you don’t have buttermilk, combine 2 1/2 Tbsp of regular milk with 1 tsp lemon juice and stir to combine. Let sit for 5 minutes and then use as directed.

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