Honey Pecan Crusted Chicken

I found this yummy recipe at Recipe.com. Love the combo of the pecans, french fried onions and panko crumbs - soo yummy! I think this would be awesome on pork chops as well! We have at least a dozen pecan trees in our yard so we always have plenty of pecans on hand.

1 cup panko crumbs
1 cup finely chopped pecans
1 cup french fried onions
1 1/2 tsp seasoned salt
1/3 cup honey mustard
1/3 cup melted butter
6 medium boneless skinless chicken breasts

Preheat oven to 350 degrees. Combine panko crumbs, pecans, onions and seasoned salt in pie pan, set aside. In a small bowl, mix together mustard and melted butter. Brush mixture on chicken pieces.

Coat with pecan mixture, pressing firmly to insure it is well coated. Line baking pan with foil and spray with nonstick cooking spray OR even better if you have a baking pan with a rack use this instead and spray the rack with nonstick cooking spray. Place chicken on foil lined pan or rack. Bake for about 30 minutes or until chicken is done all the way through.

Serve and enjoy!

Blue Cheese Biscuits

I wrote this post nearly a year ago as a guest post on one of my fav blogs: Love Bakes Good Cakes. I have never posted this recipe on my blog. Very yummy! Have not made these in a while and I really need to correct that!

Hi! I'm Terry and my blog is RV Life and Food. My husband John and I have been living full-time in our RV for nearly three years now and we wouldn't dream of trading it in and going back to a sticks and bricks life. We do not move around a lot so despite the name of my blog, it is mostly a food blog with rare posts about our life in an RV.

This is my first ever guest post and I would like to thank Jamie for this opportunity to share here with all her wonderful readers! Jamie is one of my absolute favorite bloggers so I jumped at the chance to do a guest post for her. She is always so sweet and positive, not to mention she posts some AMAZING recipes.

The recipe I am sharing is an adaption of the typical cheese biscuit recipe. If you like strong cheese flavors you will love this recipe for Blue Cheese Biscuits! They were amazing!!

I don't do a whole lot of baking since temps here in South Texas tend to be on the warm side 90% of the year. These biscuits are an exception and will be served throughout the year! We've had these with chicken noodle soup for dinner and with bacon and eggs for breakfast! Fast, easy and yummy - always a winning combo at our house!

2 1/4 cups flour
2 1/2 tsp baking powder
3/4 tsp baking soda
1 tsp salt
2 tsp sugar
6 Tbsp unsalted butter, cut in to small cubes
1 cup crumbled blue cheese
1/2 cup colby jack cheese, shredded
3 to 4 green onions, sliced
1 cup buttermilk

Preheat oven to 450 degrees (425 for most RV ovens). In large mixing bowl whisk together flour, baking powder, baking soda, salt and sugar.

Mix in cubed butter until mixture resembles a course meal, I prefer doing this with my fingers but you may also use a fork or pastry blender. Stir in cheeses and onion.

Add buttermilk and stir until all of dry mixture is moistened. Spray baking sheet with nonstick cooking spray. Drop dough in twelve equal portions onto baking sheet about two inches apart. Bake for 16 to 20 minutes or until golden. If you have a finicky RV oven like mine you will need to turn the pan after 10 minutes.

Serve and enjoy!

Shared with:

My Turn For Us
Love Bakes Good Cakes

Mexican Breakfast Casserole

Pinned this recipe for Mexican Breakfast Casserole 10 to 11 months ago at My Turn For Us. I finally decided to make it and it was sooo yummy! I made a few changes to match the ingredients I had. It turned out to be a hit! Yummmy!!  I don't think I will get by with waiting anther 10 to 11 months to make this again.

1 14 oz can refried beans
4 corn tortillas, quartered
1 4 oz can green chilies
3 Tbsp wickles hoagie and sub relish*
6 strips of maple turkey bacon, cooked and cut into small pieces
1 cup cheddar cheese
1 avocado, chopped
1 tomato, chopped
sour cream

Preheat oven to 350 degrees. Spray an 8x8 inch baking pan with nonstick cooking spray.

Spread half of the refried beans into bottom of pan. Top with corn tortillas, spread second half of refried beans on top of tortillas.  In bowl scramble eggs, add a dash of salt and black pepper. Pour over tortillas and refried beans.

In small bowl mix together green chilies and wickles*. Spread over eggs and top with bacon pieces.

Cover and bake for 30 minutes. Uncover and continue baking for 10 minutes. Top with cheese and return to oven for five minutes or until cheese is melted. Top with avocado, tomato and sour cream if desired.

Serve and enjoy!

*wickles hoagie and sub relish is a yummy spicy jalapeno relish. Good on or in just about any dish. I love it in soup!

Easy, Mild Verde Chicken Enchiladas

This is the first of the Kraft Recipe Makers that I have tried. It was very good and mild enough for everyone in the house. If you don't do mild you can always add peppers or your favorite hot sauce. I'm looking forward to try the other Recipe Makers by Kraft. The ease of preparation, and the fact that everyone liked it makes it a winner!

1 Kraft Recipe Makers for verde chicken enchiladas
4 cups shredded cooked chicken, about 1 1/2 lbs chicken
12 corn tortillas
shredded cheese

Preheat oven to 350 degrees. Spray a 13 x 9 inch casserole dish with nonstick cooking spray. In large bowl combine chicken with the creamy ranchero filling sauce.

Set aside. To heat the tortillas wrap in damp paper towel and heat in microwave for 30 to 60 seconds. I found it was easiest to do half at a time for 30 seconds. Pour half the tomatillo finishing sauce into the bottom of the casserole dish.

It is easy to determine how much is half since it comes in two pouches! Spoon about 1/4 cup of chicken mixture into each tortilla and roll up. Place in dish, seam side down. Top with remaining tomatillo sauce and desired amount of shredded cheese. Bake for 15 to 20 minutes until heated through.

Serve and enjoy!

Shared with:

See Ya In The Gumbo - Ms EnPlace

Meatloaf for People Who Don't Like Meatloaf

Neither my husband nor I are fans of meatloaf but this recipe for Cowboy Meatloaf from Chewin' the Fat in the Kitchen is AWESOME!! We LOVE it!!! I no longer have Mamie around to make this for me so I finally had to break down and make it for myself. It is super yummy and unlike any meatloaf I have ever tried before.

1 lb lean ground beef  (93/7)
1 lb not so lean ground beef (80/20)
1/2 lb ground pork sausage
12 oz thick sliced bacon
1 sleeve of saltine crackers from a standard box
1 large egg or 1/4 cup liquid egg substitute
1 cup ketchup (more or less)
1 Tbsp Italian seasoning
2 tsp garlic powder
1 tsp coarse ground black pepper +
1 tsp cajun seasoning
1/2 of a medium onion, chopped
BBQ sauce

Preheat oven to 350 degrees. In large bowl mix together ground beef, pork sausage, crackers, egg, Italian seasoning, garlic powder, black pepper, cajun seasoning and onion, combine well.

Add ketchup and mix in using additional ketchup if needed, you want the mixture to be moist but not soggy.

Set aside.  Take the bacon and on kitchen counter, cookie sheet or other flat surface weave the bacon. I found the easiest way to do this was to lay out half the slices one direction, then weave in the remaining half starting at the middle and working out.

Sprinkle the bacon with coarse black pepper. Brush with BBQ sauce.

Take the beef mixture and shape into a large ball and place in the middle of the bacon. Wrap the weaved bacon around the beef mixture. (Mine didn't wrap quite all the way around, I just put the uncovered portion to the bottom.) Place the bacon wrapped meatloaf in baking dish.

Bake for 30 minutes. Using turkey baster remove juices from meatloaf and set aside. Continue baking meatloaf checking every 15 minutes and removing the excess juices until meatloaf reaches and internal temperature of 165 to 170, this should take about one hour to one and a half hours. You will use 1/4 cup of the reserved juices to make your gravy, I will share that recipe next week.

Once meatloaf has reached the necessary internal temperature and the bacon blanket is nice and crispy, serve and enjoy! Tip: I put mine under the broiler for a few minutes to get the bacon extra crispy.

Shared with:

See Ya In The Gumbo - Ms. EnPlace

Thursday Favorite Things - Katherine's Corner

Freedom Fridays with All My Bloggy Friends - My Turn For Us

Freedom Fridays with All My Bloggy Friends - Love Bakes Good Cakes

Beef and Bean Taco Casserole

I pinned this recipe a few months ago from Recipe.com and finally made it about one month ago. It is very tasty, simple and easily adjusted to suit your family's taste.

1 lb lean ground beef
16 oz can refried beans
16 oz jar salsa
3 cloves garlic, minced
1 Tbsp chili powder
2 tsp cumin
1 tsp coriander
1/2 tsp salt
dash of black pepper
1/4 cup water
2 1/2 cups coarsely broken tortilla chips
1/4 cup sliced green onions
1 1/2 cups chopped tomato
1 cup shredded cheddar cheese
cilantro
chopped pepper, either serrano or jalapeno

Brown ground beef in skillet, draining grease if necessary. Stir in garlic, chili powder, cumin, coriander, salt, black pepper and water. Preheat oven to 350 degrees. Simmer beef mixture for about five minutes.

Add the beans and salsa and mix well. Remove from heat. In casserole dish that has been sprayed with nonstick cooking spray layer two cups of the tortilla chips, beef mixture. chopped pepper, one cup of the chopped tomato, green onions, cheese and cilantro.

Bake for 20 to 30 minutes or until hot and bubbly.

Top with remaining tortilla chips and tomato as well as whatever other taco toppings you like. Serve and enjoy!

Yummiest Chicken Pot Pie EVER!!

I found this wonderful recipe for Deep Dish Chicken Pot Pie at Kraft Recipes years ago. It was always a HUGE hit at our house, the kids and the hubby all loved it. A rarity indeed! Since it has just been John and I, I hadn't made this recipe in a LONG time. Now that I am cooking for four, I decided to pull this recipe out and dust it off. It was a hit once again!

1 lb boneless skinless chicken breast, cubed
1/3 cup Italian dressing
4 oz cream cheese, cubed
2 Tbsp flour
3/4 cup chicken broth
3 cups frozen vegetables, thawed
2 pie crusts for 9 in deep dish pie

Preheat oven to 375 degrees.

In large skillet cook chicken in Italian dressing over med heat for about two to three minutes. Add the cream cheese and continue cooking until melted, about three to five minutes.

Stir in flour. Add vegetables and broth, stir. (This time I used some corn and peas I had left in the freezer. You can also used canned vegetables.)

Simmer for about five minutes, until juice is thick and bubbly. In deep dish pie pan place one of the pie crusts. Pour in the chicken/vegie mixture.

Top with remaining pie crust, sealing the two crusts together. Cut slits in top crust. Bake for about 30 minutes or until golden brown.

Serve and enjoy!

Shared with:

See Ya In The Gumbo

All My Bloggy Friends

Thursday Favorite Things

Freedom Fridays

Cheesy Catfish

This is a dish that my hubby introduced me to when we first married. It is yummy and super simple!

catfish fillets
mozzarella cheese

Preheat oven to 350 degrees. Line baking pan with foil. Place fillets in a single layer, and top with cheese. Bake for about 20 minutes or until flaky. Remove from oven, top with additional cheese. Return pan to oven and heat until cheese is melted, about three to five minutes. Serve and enjoy!

Shared with:

See Ya In The Gumbo!

All My Bloggy Friends

Thursday Favorite Things

Freedom Fridays

Whoopie Cookies

No, not whoopie pies but whoopie cookies! These cookies were the "test" for my oven after it's most recent repairs. It seems like this time they got it right. Yippee! Anyway, back to the cookies. I bought a roll of pre-made cookie dough for this test and decided to jazz them up a bit and make Whoopie Cookies! Super Yummy! Can't wait to make these again!

1 16.5 oz roll of chocolate chip cookie dough
1/2 cup whipped cream cheese
1/2 cup creamy peanut butter
1/4 cup powdered sugar
2 Tbsp milk

Divide dough into 16 equal portions and bake according to directions on package.

Remove from oven and allow to cool completely. While cookies are cooling combine remaining ingredients in medium bowl and mix well.

Once cookies are completely cooled spread two tablespoons of peanut butter mixture on eight of the cookies.

Top with the remaining cookies. Enjoy!

Shared with:

See Ya' In The Gumbo

All My Bloggy Friends

Buffalo Chicken Nuggets

Yes, more chicken. What can I say? I LOVE chicken! These are made very much like my BBQ Chicken Strips. As a matter of fact these came first, but I seemed to have missed the final photo, thought I had it but nope nothing, can't find it. I was making the nuggets and had planned on frying them in the usual manner and then coating them with the buffalo wing sauce. I had everything ready in front of me except for the egg to dip the chicken in to coat them for frying when I decided to skip the egg and dip them directly in the sauce. Turned out yummy and less messy than my original plan!

2 lg chicken breasts
1 1/4 cups garlic panko crumbs
2/3 cup buffalo wing sauce
canola oil

Cut each chicken breast in half as though you are going to butterfly it but cutting all the way through.

Cut into nugget sized pieces. Dip in the buffalo sauce.

Coat with the bread crumbs. Heat oil over med-high heat. When oil is hot add the chicken. Cook for three to four minutes on each side. Drain on paper towels. Serve and enjoy!

Crispy BBQ Chicken Strips

This is one of recipes that came about right as I was cooking it. I had no real idea of how I was going to cook this chicken when I took it out of the freezer. I did plan on frying it but that is as far as my planning went. It turned out pretty good although in the future I would use a spicier BBQ sauce, this was a little on the sweet side for me, although the hubby really liked it.

2 lg chicken breasts
1/2 cup of your favorite BBQ sauce
1 cup panko crumbs
canola oil

Cut chicken breasts in half, as if you are going to butterfly them but cut all the way through. Cut each half in half lengthwise, this should give you eight chicken strips.

Dip the the strips in BBQ sauce, then in the panko crumbs. Heat oil over med-hi heat.

Once oil is hot add the chicken strips and cook until done, three to five minutes on each side.

Serve and enjoy!

Shared with:

Love Bakes Good Cakes - All My Bloggy Friends

Creamy Crunchy Chicken Bundles

I pinned this recipe for Chicken Crescent Bundles over at What's Cooking Love? nearly a year ago! Well I finally made them and they were awesome. I reduced the amount of chicken, added frozen corn, increased the cream cheese slightly and decreased the bread crumbs. I have posted a couple of times now about the trouble I've been having with my oven. Well this is what I was making when I finally gave up on my oven entirely and have decided to quit using it. The baking times mentioned will be from the original recipe since my oven went off three times while baking this. At least it was yummy enough to make up for the frustration!

4 oz cream cheese, softened
1 Tbsp butter, softened
1 1/2 cups cooked cubed chicken
1/2 cup frozen corn
1 Tbsp dried chives
1 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
2 Tbsp milk
1 8 oz can crescent roll dough
1 Tbsp butter, melted
seasoned bread crumbs, about one Tbsp per bundle (I used roasted garlic panko)

In medium bowl mix together the softened cream cheese and the softened butter.

Stir in the chicken, corn, chives, garlic powder, salt, pepper and milk until well combined. Preheat oven to 350 degrees, 325 for RV ovens. Separate the crescent rolls into four rectangles, pressing perforations firmly to seal. Spoon about 1/2 cup of the chicken mixture into the center of each rectangle.

Bring the corners of each rectangle together, twisting them together over the chicken mixture, pinching edges to seal. Brush each of the bundles with some of the melted butter and sprinkle with desired amount of seasoned bread crumbs. Bake for 25 to 30 minutes.

Serve and enjoy!