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.

      Apple Galette with Almond Pastry

      Apple Galette with Almond Pastry
      Print Recipe
        Servings Prep Time
        8 slices 50-60 minutes
        Cook Time Passive Time
        40 minutes 1+ hours
        Servings Prep Time
        8 slices 50-60 minutes
        Cook Time Passive Time
        40 minutes 1+ hours
        Apple Galette with Almond Pastry
        Print Recipe
          Servings Prep Time
          8 slices 50-60 minutes
          Cook Time Passive Time
          40 minutes 1+ hours
          Servings Prep Time
          8 slices 50-60 minutes
          Cook Time Passive Time
          40 minutes 1+ hours
          Ingredients
          Pastry
          Filling
          Servings: slices
          Instructions
          Pastry
          1. In a large bowl combine flour, almond flour, sugar and salt. Cut butter cubes into the dry ingredients using a pastry cutter or a knife until the flour is crumbly with small bits of butter.
          2. Drizzle water and vinegar over flour mixture and toss with a fork until dough just starts to come together. Turn out onto a lightly floured surface and work gently to bring everything together and the dough has smoothed out.
          3. Roll dough into a ball and then flatten into an approximate 6" disk. Cover with plastic wrap and chill for at least one hour.
          Apple Filling
          1. Peel and core apples and then cut them into thin slices. Drizzle slices with the lemon juice as you slice to prevent oxidization.
          2. To the apples add the sugar, flour, cinnamon and nutmeg. Toss to combine.
          3. In a small bowl whisk together egg and milk.
          4. Preheat oven to 375°F.
          5. On a lightly floured surface roll dough to an approximate 13" circle adding a sprinkle of flour to the top and bottom as you go to prevent it sticking.
          6. Trim dough to a neat 12" circle by using a plate or pie plate as a guide (see note). Roll dough onto your rolling pin and transfer to a large parchment-lined baking tray.
          7. Pile filling in the centre and spread out towards the edge leaving a 1 1/2" border of plain dough.
          8. Fold the dough edge up and over the filling, crimping slightly as you go around. Sprinkle the apples with dots of butter. Brush the pastry with egg wash and sprinkle with coarse sugar if desired. Bake in preheated oven for 40 minutes until the pastry is golden and apples are tender.
          9. Remove from oven and allow to cool for at least 10 minutes before slicing into wedges and serving with ice cream.
          Recipe Notes

          -The pastry does not have to be a perfect circle. If you'd like a nice rustic look you can leave it as you roll it as long as it is an approximate 12"-13" in diameter and 1/8" thick.

          -If you like a neater look you can also arrange the apple slices in a concentric circle.  I'm partial to piling the apples in as they fall.

          Irish Cream Cupcakes

          A single Irish Cream Cupcakes sits in focus in the foreground. It sits on a black cooling rack draped with a green and white checkered towel. The background is blurry.
          Irish Cream Cupcakes
          Print Recipe
            Servings Prep Time
            24 cupcakes 60 minutes
            Cook Time Passive Time
            16-18 minutes 4+ hours
            Servings Prep Time
            24 cupcakes 60 minutes
            Cook Time Passive Time
            16-18 minutes 4+ hours
            A single Irish Cream Cupcakes sits in focus in the foreground. It sits on a black cooling rack draped with a green and white checkered towel. The background is blurry.
            Irish Cream Cupcakes
            Print Recipe
              Servings Prep Time
              24 cupcakes 60 minutes
              Cook Time Passive Time
              16-18 minutes 4+ hours
              Servings Prep Time
              24 cupcakes 60 minutes
              Cook Time Passive Time
              16-18 minutes 4+ hours
              Ingredients
              White Chocolate Ganache
              Chocolate Cupcakes
              Servings: cupcakes
              Instructions
              White Chocolate Ganache
              1. Heat cream and Irish cream in a small pot until just at a simmer.
              2. Add chopped white chocolate and butter to a medium size bowl. Pour hot cream over white chocolate and allow to sit for 5 minutes. Whisk until smooth. Cover with plastic wrap directly on the surface and chill until cold, about 4 hours or up to 24 hours in advance.
              3. Using an electric mixer or stand mixer fitted with a whip, whisk ganache until light and fluffy, about 3 minutes. Use immediately or chill until ready to use.
              Chocolate Cupcakes
              1. Preheat oven to 350℉ and line 24 muffin tins with paper liners.
              2. Using an electric mixer or stand mixer fitted with a whip attachment combine all ingredients EXCEPT the water and whisk until smooth, about 2 minutes. Add boiling water and stir to combine.
              3. Pour or scoop 1/4 cup of batter into prepared tins. Bake for 16-18 minutes or until a toothpick inserted comes out clean. Remove from oven and allow to cool enough to handle, then remove to a cooling rack to cool completely.
              4. Frost with white chocolate ganache frosting.

              Breaded Pesto Chicken Cutlets

              Breaded Pesto Chicken Cutlets are cut into strips in the foreground, while whole cutlets remain on a parchment lined tray in the background. A black kitchen towel, knife, fresh basil and pesto adorn the scene.
              Breaded Pesto Chicken Cutlets
              Print Recipe
                Servings Prep Time
                8 cutlets 35 minutes
                Cook Time
                12-15 minutes
                Servings Prep Time
                8 cutlets 35 minutes
                Cook Time
                12-15 minutes
                Breaded Pesto Chicken Cutlets are cut into strips in the foreground, while whole cutlets remain on a parchment lined tray in the background. A black kitchen towel, knife, fresh basil and pesto adorn the scene.
                Breaded Pesto Chicken Cutlets
                Print Recipe
                  Servings Prep Time
                  8 cutlets 35 minutes
                  Cook Time
                  12-15 minutes
                  Servings Prep Time
                  8 cutlets 35 minutes
                  Cook Time
                  12-15 minutes
                  Ingredients
                  Servings: cutlets
                  Instructions
                  1. Using a blender or mini processor combine the first 7 ingredients and blend until combined but still has some texture. Set aside.
                  2. Using three shallow bowls, combine flour and 1/2 tsp salt in one, breadcrumbs and 1/2 tsp salt in the second and the eggs whisked with the milk in the third.
                  3. Pat chicken breasts dry with a paper towel. Cut each breast in half horizontally and then cut each half into half vertically, giving you 4 pieces per breast.
                  4. Place chicken pieces between 2 pieces of parchment. Pound to about a 1/4" thick (no thinner).
                  5. Dredge chicken cutlets with flour, shaking off excess.
                  6. Dunk floured cutlets into egg wash and then into bread crumbs, turning to coat evenly. Arrange prepared cutlets onto a clean plate or tray.
                  7. Add enough oil to a large skillet to come up about an 1/8" of an inch. Heat over medium until hot. Add 4 cutlets and cook approximately 2 1/2 minutes per side depending on thickness. Remove to a paper towel lined plate. Repeat with remaining cutlets.
                  8. Turn oven to broil, with rack 8-10" from heat.
                  9. Arrange cutlets on a foil lined tray. Spread 1 tbsp of pesto onto each cutlet and sprinkle lightly with grated parmesan cheese. Broil for 1-2 minutes until cheese is bubbly. Remove from oven and serve immediately.
                  Recipe Notes

                  -You can use any pesto you'd like here, however, the one included with this recipe contains less oil than regular pesto.  I found regular pesto makes the cutlets too oily.  This slightly drier version gives the same great flavour but less oil and better results. If you'd like to use a classic pesto, here's the recipe Classic Pesto

                  -These cutlets are also great on top of pasta drizzled with extra pesto or in a sandwich.

                  Broccoli Cheddar Soup


                  Broccoli Cheddar Soup
                  Print Recipe
                    Servings Prep Time
                    3-4 people 20 minutes
                    Cook Time Passive Time
                    35 minutes 5 minutes
                    Servings Prep Time
                    3-4 people 20 minutes
                    Cook Time Passive Time
                    35 minutes 5 minutes
                    Broccoli Cheddar Soup
                    Print Recipe
                      Servings Prep Time
                      3-4 people 20 minutes
                      Cook Time Passive Time
                      35 minutes 5 minutes
                      Servings Prep Time
                      3-4 people 20 minutes
                      Cook Time Passive Time
                      35 minutes 5 minutes
                      Ingredients
                      Servings: people
                      Instructions
                      1. Cut stems off broccoli, cutting very close to the flowerettes. Separate flowerettes into small pieces. Set aside 3 cups of flowerettes. Using a vegetable peeler, lightly peel the thick skin from the thicker stem pieces, discard skin. Chop stems, along with any remaining flowerettes into 1/2" chunks.
                      2. In a medium pot, heat butter over medium heat until foamy. Add shallots and garlic, cook until soft, about 5 minutes, stirring occasionally. Add chopped broccoli, 3 cups chicken broth and oregano. Bring to a simmer, cover and cook until very tender, 15-20 minutes. Stir in potato flakes and Dijon mustard. Allow to cool for 5 minutes, stirring occasionally.
                      3. Using a blender or submersion blender, blend soup until smooth. Return to pot, add milk and broccoli flowerettes. Bring to a gentle simmer and cook covered until flowerettes are tender, about 10-12 minutes, stirring occasionally. Remove from heat and season with salt and pepper. Adjust thickness with more broth if needed. Stir in cheese. Serve immediately garnished with additional cheese if desired.
                      Recipe Notes

                      -recipe yields 5 1/2- 6 cups.

                      -for vegetarian option, use vegetable broth instead of chicken broth.

                      -if serving to guests, cook and cool 1 cup of flowerettes separately. Stir into soup to warm just before adding cheese.  This provides wonderful colour and freshness.