Pecan Crusted Chicken

Recipe taken from wellplated.com

Eric didn't like very much, so probably won't make again. Oh well. Wish I had posted this last month because I don't remember it as well.  I think he likes the sesame encrusted chicken better because I marinate the chicken in soy sauce etc, which I obviously didn't do here, so maybe it was a bit too dry and not as flavorful.  

Oh and Eric told me to dust it with flour before dipping in egg, which I think actually messed it up more and made it so the pecans/panko didn't stick when I went to flip the chicken.  Or maybe I shouldn't have flipped the chicken at all.  Anyways, when I went to flip, basically the crust all came off.  

Plus, I ran out of eggs, pecan/panko, before I was finished with the chicken tenders, which sucked.  I think I used 1/4 cup because that's what I used for the sesame one, and need to use the full 1/2 cup.

Ingredients:

-2 large eggs

-1 cup pecan halves

-1/2 cup Panko bread crumbs

-1 tsp dried basil

-1/2 tsp kosher salt

-1/4 tsp coarse black pepper

-chicken tenders

Directions:

-Place rack in center of oven and preheat to 400 degrees.  Line baking sheet with parchment paper

-Lightly beat eggs in shallow bowl

-Pulse pecans in food processor --> mix with panko, basil, salt, pepper (also garlic)

-Dip chicken tender in eggs, then pecan mixture (did the flour beforehand per Eric, and didn't like)

-Place chicken tenders on sheet and spray with olive oil (think I forgot this step, too)

-Back for 15 to 20 min

*American

Roasted Tomatillo Salsa

Made and was a hit.  Recipe from loveandlemons.com

Ingredients

-6 medium tomatillos

-1/4 medium yellow onion, cut into large chunks - (would do 1/3 onion bc didn't use burnt pieces)

-1 serrano or jalapeno pepper

-2 garlic cloves, unpeeled, wrapped in foil

-1 1/2 Tbsp olive oil

-1 1/2 Tbsp fresh lime juice - think I used one full lime and it was a lil too limey

-1/4 cup chopped cilantro

-1/2 to 3/4 tsp sea salt to taste

Directions:

1. Preheat oven to 450 degrees and line a baking sheet with parchment paper

2. Remove husks from tomatillos and rinse under cool water to remove stickiness

3. Place tomatillos, onion, pepper on baking sheet - sprayed with olive oil, pinch of salt and pepper

4. Place wrapped garlic on pan

5. Roast for 15 min or until tomatillos are soft

6. Add all ingredients into food processor (add water if too thick)

Didn't add onion pieces that were too burnt, so add extra onions to pan.  Will make again.  Summer is when tomatillos are in season.  Hmmm.

*Mexican

*Appetizer

Chicken Cauliflower Alfredo

Taken from Fitmencook.com 

This one didn't hit the mark.  Won't be making again.  Posting for the memories, I guess.  Good idea, but I guess if we are not into the original chicken alfredo as much, then this one didn't have much of a chance.  Ended up adding a bunch of italian seasoning, salt, pepper, red pepper flakes to make it better.

Ingredients for sauce (for 6 servings):

-olive oil

-3/4 cup of onion diced (used whole small yellow onion)

-2 1/4 Tbsp garlic (used like 6 cloves)

-18 oz cauliflower (used 2 bags of 10 oz)

-2 1/4 cups almond milk

-1 1/2 cups grated parmesan (used the whole block and took forever to grate, so don't do that again - eric said maybe use a different cheese next time)

-1 1/2 pinches sea salt

1 1/2 pinches pepper

Ingredients

-1 1/4 lb chicken breasts, cut

-1 bunch of asparagus

-pasta

Directions:

1. Steam cauliflower bags and set aside

2. Boil pasta and set aside

3. Cook asparagus in air fryer

3. Saute onions and garlic for 2-3 min in olive oil, or until onions slightly brown and translucent

4. Transfer onions and garlic to blender, along with remaining ingredients for the sauce.  Blend until smooth and fine.  Season to taste with pepper.  Add more almond milk or water for thinner sauce.

5. Cook chicken

6. Add sauce to chicken

7. Combine chicken, sauce, asparagus, and pasta together in bowl

*Italian