Pecan Crusted Chicken Cutlets

Pecan Crusted Chicken Cutlets served in a shallow bowl on top of rice with Cherry Salsa and green onions.
Pecan Crusted Chicken Cutlets
Print Recipe
    Servings Prep Time
    3-4 people 25-30 minutes
    Cook Time
    12-18 minutes
    Servings Prep Time
    3-4 people 25-30 minutes
    Cook Time
    12-18 minutes
    Pecan Crusted Chicken Cutlets served in a shallow bowl on top of rice with Cherry Salsa and green onions.
    Pecan Crusted Chicken Cutlets
    Print Recipe
      Servings Prep Time
      3-4 people 25-30 minutes
      Cook Time
      12-18 minutes
      Servings Prep Time
      3-4 people 25-30 minutes
      Cook Time
      12-18 minutes
      Ingredients
      Servings: people
      Instructions
      1. Cut chicken breasts in half and then cut each half horizontally, giving you 8 pieces. Place each piece between two sheets of parchment or plastic wrap and pound to an approximate 1/4" thickness with the flat side of a meat mallet or rolling pin. Season both sides of each cutlet with salt and pepper.
      2. Using a food processor, grind pecans until fine. Add breadcrumbs, 1/2 cup flour, 1/2 teaspoon salt and 1/2 teaspoon pepper and pulse several times to combine. Pour crumbs into a shallow bowl.
      3. In a separate shallow bowl whisk together eggs, sour cream and milk.
      4. Add 1/3 cup flour to a separate shallow bowl and season with salt and pepper. Arrange bowls for breading starting with the flour, then the egg wash and pecan crumbs last.
      5. Heat one tablespoon of oil and one tablespoon of butter in a large skillet over medium-low heat. Toss 3-4 cutlets into the flour and turn to coat, shaking off the excess flour. Place one cutlet at a time into the egg wash and coat completely. Lay cutlet into pecan crumbs and turn to coat, pressing lightly to adhere the crumbs. Place 3-4 breaded cutlets into the hot pan (don't overcrowd the pan) and cook 3 minutes per side, adjusting your heat if needed. Nuts burn easily, so medium-low heat is recommended.
      6. Remove cooked cutlets to a plate and keep warm in a low oven while cooking remaining cutlets. Wipe out the loose crumbs from the pan with a paper towel after each batch.
      7. Serve cutlets immediately with Cherry Salsa, red pepper jelly or apple fig spread.

      Parsnip Spice Cake

      Parsnip Spice Cake
      Print Recipe
        Servings
        16-18
        Servings
        16-18
        Parsnip Spice Cake
        Print Recipe
          Servings
          16-18
          Servings
          16-18
          Ingredients
          Cake
          Simple Syrup
          Cream Cheese Icing
          Servings:
          Instructions
          Cake
          1. Preheat oven to 350°F. Prepare cake pans as per option 1 or option 2 below.
          2. In a medium bowl whisk together flour, sugar, baking powder, spices and salt.
          3. In a large bowl whisk together eggs, oil, milk and vanilla. Add dry ingredients and whisk until just combined. Stir in parsnips.
          4. Option 1: Line the bottoms of 3 - 8" round cake pans with parchment and spray sides with non-stick spray. Divide batter evenly into each pan and spread out with a spatula (about 13 ounces per pan). Bake on centre rack for 17-20 minutes until a toothpick inserted comes out clean. Remove from oven and allow to cool completely.
          5. Remove cake from pans and peel off parchment. Brush each layer with the simple syrup. Arrange one layer on a serving plate and spread with approximately 1/4 of icing. Top with another layer and repeat with icing and top with the remaining cake layer. Ice the top, reserving a small amount of icing to fill in the layer sides. Run a bench scraper or long straight edge spatula around the outside of the cake to smear and flatten the icing into a "naked cake" look. Dust the top with cinnamon and cut into desired wedges.
          6. Option 2: Spray a 9"x13" pan with non-stick spray. Pour batter into the pan and spread out evenly with a spatula. Bake on centre rack for 25-28 minutes or until a toothpick inserted comes out clean. Remove from oven and allow to cool completely. Brush with simple syrup and spread evenly with frosting. Cut into desired squares and serve.
          Simple Syrup
          1. Combine sugar and water in a small saucepan over medium heat. Bring to a boil stirring until sugar is dissolved. Once at a boil, allow syrup to boil for 1 minute. Remove from heat and stir in brandy. Allow to cool completely before brushing on the cake.
          Cream Cheese Icing
          1. Beat butter and cream cheese together until light and fluffy. Add powdered sugar, spices and vanilla. Beat until just combined. Frost cake as desired.

          Homemade Pork Breakfast Patties

          Homemade Pork Breakfast Patties
          Print Recipe
            Servings Prep Time
            12-13 patties 30 minutes
            Cook Time
            8-10 minutes
            Servings Prep Time
            12-13 patties 30 minutes
            Cook Time
            8-10 minutes
            Homemade Pork Breakfast Patties
            Print Recipe
              Servings Prep Time
              12-13 patties 30 minutes
              Cook Time
              8-10 minutes
              Servings Prep Time
              12-13 patties 30 minutes
              Cook Time
              8-10 minutes
              Ingredients
              Servings: patties
              Instructions
              1. Crush fennel seeds with the bottom of a glass or chop with a knife to break apart the seeds.
              2. Combine crushed fennel with the remaining seasonings and 1/4 cup of water.
              3. Add ground pork to a large bowl and add seasonings. Mix until seasoning is evenly incorporated but do not overmix. I find it best to use my hands.
              4. Portion mixture into 2.5 ounces each. Form into 3.5" patties either using your hands or pressing into a ring mold (see note). Place on a flat plate or tray and separate layers with parchment.
              5. Add 1 tbsp of oil to your favourite medium-size skillet ( I used cast iron) and heat over medium until hot. Add patties to the pan without overcrowding and cook for 4-5 minutes per side until browned and cooked through. Remove from pan and serve immediately. Or keep warm in a low oven and repeat with remaining oil and uncooked patties.
              Recipe Notes

              -I like to mix the seasonings with water prior to adding to the pork as I find it helps distribute them nicely without overmixing.

              -a small dab of water on your hands and/or ring mold between forming patties will keep the stickiness under control.

              -pre-formed patties can be frozen raw and will keep for at least a month well wrapped and separated with parchment paper.

               

              Whole Wheat Peach Streusel Muffins

              Peach Streusel Muffins
              Whole Wheat Peach Streusel Muffins
              Print Recipe
                Servings Prep Time
                12 muffins 30 minutes
                Cook Time
                18-22 minutes
                Servings Prep Time
                12 muffins 30 minutes
                Cook Time
                18-22 minutes
                Peach Streusel Muffins
                Whole Wheat Peach Streusel Muffins
                Print Recipe
                  Servings Prep Time
                  12 muffins 30 minutes
                  Cook Time
                  18-22 minutes
                  Servings Prep Time
                  12 muffins 30 minutes
                  Cook Time
                  18-22 minutes
                  Ingredients
                  Streusel Topping
                  Muffins
                  Servings: muffins
                  Instructions
                  Streusel Topping
                  1. Combine all ingredients in a food processor and pulse until combined and crumbly. Set aside.
                  Muffins
                  1. Set oven rack to the centre and preheat oven to 350°F. Grease or line a 12 cup muffin tin.
                  2. Peel peaches and remove stone. Chop two of the peaches into 1/2" chunks and set aside. Puree the remaining two peaches using a blender or food processor until smooth. Set aside.
                  3. In a small bowl whisk together flours, baking powder, baking soda, cinnamon and salt. Set aside.
                  4. In a large bowl whisk together oil and sugar. Add eggs, one at a time, whisking after each until incorporated.
                  5. Stir in sour cream, pureed peaches and vanilla. Whisk in dry ingredients until just combined (do not overmix). Fold in chopped peaches.
                  6. Divide batter evenly into prepared muffin tin. Sprinkle each muffin with a generous tbsp of streusel topping.
                  7. Bake for 18-22 minutes or a toothpick inserted in the centre comes out clean.
                  8. Allow to cool at least 5-10 minutes prior to removing from muffin tin. Remove to a cooling rack to cool completely or eat while warm.

                  Scallops with Tarragon Cream Sauce


                  Scallops with Tarragon Cream Sauce arranged on a metal platter that sits on a table napkin.
                  Scallops with Tarragon Cream Sauce
                  Print Recipe
                    Servings Prep Time
                    4 appetizers 15 minutes
                    Cook Time
                    13-15 minutes
                    Servings Prep Time
                    4 appetizers 15 minutes
                    Cook Time
                    13-15 minutes
                    Scallops with Tarragon Cream Sauce arranged on a metal platter that sits on a table napkin.
                    Scallops with Tarragon Cream Sauce
                    Print Recipe
                      Servings Prep Time
                      4 appetizers 15 minutes
                      Cook Time
                      13-15 minutes
                      Servings Prep Time
                      4 appetizers 15 minutes
                      Cook Time
                      13-15 minutes
                      Ingredients
                      Servings: appetizers
                      Instructions
                      1. Pat scallops dry on both sides with a paper towel.
                      2. Heat oil in a large skillet over medium-high heat. When the oil is hot add scallops and cook for approximately 2 minutes per side depending on size. Flip scallops and cook for an additional 2 minutes.
                      3. Remove scallops to a plate and cover with foil.
                      4. Over medium-high heat add wine to the pan and whisk to pick up any caramelized bits in the pan. Allow wine to reduce for 2-3 minutes.
                      5. Whisk in heavy cream and tarragon and continue to reduce for about 5 minutes until sauce is reduced by half and has thickened. Remove from heat and stir in salt and pepper.
                      6. Arrange scallops on a platter or serving dishes and drizzle each with a tablespoon of sauce. Serve immediately.
                      Recipe Notes

                      -makes about 3/4 cup of sauce.

                      -you can use stainless steel, cast iron or non-stick skillets.  The key to a good sear is having the pan and oil hot and not overcrowding the scallops.

                      -also delicious served as a main course over mashed potatoes.

                      -makes 4 appetizer servings or 3 main-course servings.

                      -using fresh tarragon is a must for this recipe.