Pecan Chicken Strips

I really like chicken.

I like's it's versatility.  It's kind of a blank canvas waiting for you to do something to it to jazz it up. It lends itself to building flavors with spices, marinades, or breading.  It can be baked, broiled, grilled, and sauteed.  So versatile.


So for easy weeknight meals, and for healthy eating (cause I'm a beef lover too!) I turn to chicken often for my dinner.  


This time I explored baking.  But not just plain old baked chicken.  I wanted a crispy crusted chicken.  So I came up with a pecan coating that just satisfied my craving.


Again, since this is a weeknight meal, I wanted something quick and easy to make.  This fit both goals equally.  Baking allows for the ease.  The oven takes care of the cooking for you.  And quick?  30 minute baking time!  Can't beat that, and it allows me to do other household chores while it's cooking.


I made mine with chicken tenders, however they are perfect with breasts as well.  Serve with a vegetable and a mixed green salad.  Such a great meal with wonderful complex flavors.

Pecan Chicken Strips


Serves 4


1 c cornflakes, crumbled
1/2 c chopped pecans
1/2 t garlic powder
1/2 t onion powder
salt & pepper
2 eggs, beaten
3/4 lb of chicken tenders


Preheat oven to 350 degrees.


In a pie plate or dipping pan combine the cornflakes, pecans, garlic powder, onion powder, salt and pepper.  In a separate plate place beaten eggs.


Dip the chicken tenders in the egg mixture, covering both sides. Dip in the cornflake pecan mixture, coating both sides.  Place a cooling rack inside a large cookie sheet, and place the chicken on the rack.  This will help keep the bottoms crispy when cooked.  Bake 30 minutes, or until chicken is done and juices run clear.

Winter Smoothie

I'm dreaming of summer, and the fruit it brings.

Longing for the abundance of the fruit I love.  Longing for a smoothie.

I know that I've made quite a few smoothies for you over the past year, but this one is special.  It truly is.  You see, it uses winter fruit.  Yes, there is such a thing!  Oranges, lemons, and persimmons, to name a few.

So I created a Winter Smoothie for you, combining the flavors of persimmons and oranges. Sweet and tart, it's ohhh soooo good!

Look at this color...awesome!

Enjoy your day and a smoothie!

Winter Smoothie

Ingredients

1 6 oz container vanilla flavored lite yogurt

1/2  medium banana

¼ cup orange juice

3 persimmons, peeled and diced

1/2 cup of ice cubes

Directions

Combine ingredients in a blender and mix until combined.  Serve in a tall glass with a straw.

A healthy glass of winter fruit!

Black Bean Tostadas

It's been a long hard day at work, even the commute home was horrible.  It took me 1 hour to go 10 miles.


Needless to say when I got home it was late, hunger had set in, and I wanted something easy, fast, and satisfying.  Tall order huh?


Well I was inspired by a recipe I saw in one of my Cooking Light books for a tostada.  So I rooted around in the frig grabbing ingredients that included left over taco meat (yummy tacos we had yesterday!) and some spicy black bean dip we like, and decided to create a Black Bean Tostada.


Super easy to make, especially since most items are on hand.  This came together quick and I was pleasantly surprised that I was fulfilled, and satisfied.  It has both crunchy texture, and creamy flavors, plus spice that gives this a kick!  Yummy tummy!


So try this tostada version and take the easy road with something quick, delicious, and healthy.

Black Bean Tostadas


serves 4


2 cups of cooked taco meat, ground beef or turkey
1/2 spicy black bean dip
2 T salsa
2 T chopped cilantro
1/2 c sour cream
1/4 c chopped cilantro
2 T water
1/4 t black pepper
4 8" flour tortillas
Cooking spray
1 cup chopped mixed greens
1 avocado, sliced
Cilantro leaves (garnish, optional)


Preheat broiler.


In a skillet over medium heat add cooked taco meat, black bean dip, salsa and cilantro.  Heat, stirring until heated through, about 2 minutes.  


In a small bowl combine sour cream, cilantro, water, and black pepper.  Mix until well combined.  Set aside.


Spray both sides of tortillas with cooking spray and place flat, in a single layer, on a baking sheet.  Broil on first side until crisp, about 30 sec-1 min.  Flip over and cook the second side until crisp.  Watch closely so tortillas don't burn.


Divide the black bean topping among the 4 tortillas. Top each with lettuce.  Drizzle with sour cream mixture.  Top with avocado slices and cilantro.  Serve.