Bon Appétit

Cooking up Southern Comfort foods with fun presentation!

 

 

A yummy Southwestern Dip that went well with any type of chip!

 

 

 

 

Nelda & Pam with their BLT Appetizers. Sooooo easy - mix equal portions of sour cream & mayo, can use light version with each. Spread on French bread toasts. Top with crisp bacon, shredded lettuce & finely chopped tomatoes. Too cute and easy plus YUM!

 

 

 

 

Looks like Emily is having fun chopping those toasted pecans for the pecan crusted chicken cutlets.

 

 

 

 

 

 

 

Homemade chicken noodle soup with lace hoecakes. There is also a BLT appetizer on the plate.

 

 

 

 

 

 

Delicious pecan crusted chicken atop cheesy mashed potatoes along with carrot bundles and spicy green beans. YUM!!

 

 

 

 

 

Pecan Crusted Chicken Cutlets

2 teaspoons olive oil
4 ounces thick sliced bacon, cooked crisp, drained and crumbled
6 (6-ounce) boneless skinless chicken breast halves, trimmed
6 ounces Roquefort cheese
1 teaspoon seasoning blend - Cajun, a Penzeys blend...
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup honey
3 tablespoons Dijon mustard
1/2 teaspoon cayenne pepper
1 1/2 cups finely crushed cornflakes (about 4 1/2 cups uncrushed cereal)
2/3 cup finely chopped toasted, pecans

Preheat the oven to 400 degrees F. Cover a small baking sheet with aluminum foil and lightly oil the foil with the olive oil. Set aside.

Working on a flat work surface, cut a deep pocket into the middle of each chicken breast half (this is a side cut, not on the top), cutting into 1 side and leaving a 1/2-inch margin all around the remaining edges. Divide the cheese and crumbled bacon evenly among the cavities in the chicken breast halves. Season the chicken evenly on both sides with the seasoning, salt, and pepper. In a small bowl, combine the honey, mustard, and cayenne and stir well. In a shallow dish combine the cornflakes and pecans and stir well. Brush both sides of each piece of chicken with the honey mixture, then dredge in the cornflake mixture. Place the chicken breasts on the prepared baking sheet and bake for 18 to 20 minutes, or until the chicken is cooked through and juices run clear when pierced with a sharp knife. Serve immediately.

Place on bed of mashed potatoes. Drizzle olive oil over the chicken breast once it is all plated. Can crumble more cooked bacon around on plate.

 

Cheesy Mashed Potatoes

6 Med Russet Potatoes (about 2 lbs)

3 cloves of garlic, peeled & popped

2 Tbs Butter or Margarine, softened

1/2 Cup Sour Cream

1 tsp Seasoned Salt or unsalted seasoning

1/4 tsp White Pepper

1 Cup (4 oz) Shredded Mild Cheddar Cheese

Scrub potatoes well; then peel and quarter. Boil potatoes in large sauce pan with water & garlic. Continue boiling until potatoes test done with fork, about 15 to 20 minutes. Drain potatoes and mash.

Stir in butter, sour cream, salt and pepper; mix well. Stir in cheese just until mixed and serve.

 

Bon Appétit!