Ham, Potato and Leek Chowder

We love potato soup!  This variation was created, once again, due to our dietary restrictions.  The turkey ham and leeks add an interesting flavor element to the soup.  If you are feeling a little adventurous, top your bowl with a shredded cheese of your choosing.  (We choose not to add cheese due to a dairy sensitivity for the Well-fed Daughter).  Enjoy.

Ham, Potato and Leek Chowder

Ingredients:

• Approximately 6 Yukon Gold potatoes, scrubbed and diced into half-inch cubes (peel on)
• 1 cup turkey ham, diced
• 1/2 cup leeks, chopped
• 32 ounces chicken broth
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• (to taste) salt

Cooking Directions:

1. Boil diced potatoes in salted water until tender. Drain and set aside.
2. Heat large non-stick stock pot over medium heat, add oil.
3. Add diced ham and brown slightly.
4. Add leeks and garlic, and saute until tender, being careful not to brown garlic.
5. Add potatoes. Saute potatoes for approximately one minute, combining with ham and leeks.
6. Add chicken broth. Stir and bring to boil. Simmer approximately 30 to 45 minutes over low to medium heat until soup slightly thickens. Yields 6 to 8 servings.

Recipe URL:  http://recipeseo.com/recipe/UmQPP
*NOTE:  This recipe has been reviewed by Nutritionist, Suzzanne Meyer, who specializes in food sensitivities.  This recipe is free of the following: corn, dairy, eggs, gluten, nuts, oatmeal, soy, wheat, and yeast.  It is low in salicylates and moderate in amines.  Please see her legal disclaimer.

NEED ANY OF THE TOOLS USED?

Family ratings:

Rating scale

1 star - Feed it to the dog

2 stars - Surprise your neighbor

3 stars - Definite keeper

4 stars - Looking forward to leftovers

5 stars - Clean plate and nap time!  Are there enough ingredients left to make it again soon?

The Chef - 3 Stars

The Lucky Wife - 3 Stars

The Well-fed Son (4 years old) - 3 Stars

The Well-fed Daughter (5 months old) - Mommy's Baby Girl (3 Stars)

*Rate it yourself in the comments!
 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

UPDATE:

We are including this recipe in the Soup-a-Palooza Event on February 15, 2011, so come join Soup-a-Palooza at TidyMom and Dine and Dish sponsored by Bush’s Beans, Hip Hostess, Pillsbury and Westminster Crackers:

No-Bake Cashew Butter Oatmeal Cookies

When I was in kindergarten, we made no bake oatmeal cookies but used cocoa powder and peanut butter, I believe.  But I could be wrong.....heck, I was only 6 years old. I loved them then and do now. The other day,  I stumbled on a recipe for "No Bake Peanut Butter Oat Bites" in a cookbook we own entitled, Eat What You Love, by Marlene Koch. This recipe reminded me of those early days in elementary school. 

The cool thing about this recipe is that I adapted it so that the Well Fed Son could have yet another sweet treat to enjoy that will not aggravate his eczema.  And I like them, too.  They take all of 5 minutes to make.  The hardest part is waiting the 20 minutes for them to firm up in the fridge. Quick, easy and different.  Cool.

No-Bake Cashew Butter Oatmeal Cookies

Ingredients:

• 3 tablespoons packed light brown sugar
• 1/2 cup granulated sugar
• 2 tablespoons butter or margarine (we use Earth Balance soy-free dairy-free buttery spread)
• 1/4 cup rice milk (original enriched)
• 1/3 cup cashew butter
• 1/2 teaspoon vanilla extract
• 1 3/4 cups rolled quick oats

Cooking Directions:

1. In small saucepan over medium-high heat, whisk together brown sugar, granulated sugar, butter, rice milk, and cashew butter. Boil mixture for one minute.
2. Remove mixture from heat and stir in vanilla and oats until thoroughly coated.
3. Drop dough using one tablespoon per cookie (or as big as you wish) onto a baking sheet lined with parchment or wax paper.
4. Refrigerate at least 20 minutes or until firm and keep refrigerated.

Recipe URL:  http://recipeseo.com/recipe/slZ0A
*NOTE:  This recipe has been reviewed by Nutritionist, Suzzanne Meyer, who specializes in food sensitivities.  It is free of the following: corn, dairy, eggs, gluten, potato, soy, wheat, and yeast.  It is very low in amines and low in salicylates.  Please see her legal disclaimer.

NEED ANY OF THE TOOLS USED?

Family ratings:

Rating scale

1 star - Feed it to the dog

2 stars - Surprise your neighbor

3 stars - Definite keeper

4 stars - Looking forward to leftovers

5 stars - Clean plate and nap time!  Are there enough ingredients left to make it again soon?

The Chef - 3 Stars

The Lucky Wife - 3 Stars

The Well-fed Son (4 years old) - 4 Stars

The Well-fed Daughter (5 months old) - Mommy's Baby Girl (3 Stars)

*Rate it yourself in the comments!

Peanuts!!......Popcorn!!!......Cracker Jacks!!!!...........CASHEWS?!

One of our recent recipes included cashew butter as an ingredient. Since peanut butter is a more commonly used ingredient in recipes, I thought I would explain why we have become big fans of cashew butter instead of the old standby. It has become a staple in our pantry and will be a common ingredient in future recipes. (If you prefer peanut butter, you can always use that in place of cashew butter in any of our recipes!)

The main reason for my decision to do the elimination diet was regularly feeling fatigued. Many afternoons, I would feel really sluggish. There would occasionally be days when I would feel so run down that I thought I might be coming down with something and would go to bed early. I've always struggled with a lower energy level than what seemed to be normal for most people. My mom even thought in the past that I might be anemic, but blood work has never shown an iron deficiency.

When we started the elimination diet, one of the questions our Nutritionist, Suzzanne, asked us was what are our favorite foods? Anything chocolate/peanut butter is a big one for me. As we progressed through the elimination diet process, we had to challenge different foods, one at a time. One of the food challenges was salicylates, which are found in many foods, including.... peanuts! It was not a particularly happy day for me, discovering a definite sensitivity to salicylates. I felt just like I had been feeling sometimes before the diet, really sluggish and fatigued. The good news was that since it is a sensitivity and not an allergy, I can have salicylates as long as I do not get too much of them. This can be a tricky balance to find since they are in so many foods, so I generally avoid foods day-to-day that are high in salicylates, including peanuts. Needless to say, chocolate/peanut butter is a rarer treat for me now than it used to be.

If you are interested in learning more about salicylates, WebMD and Wikipedia has some great information. I am not sure how credible all of this information is, but you will see that one of the symptoms listed for salicylate sensitivity is, in fact, fatigue. Definitely true for me. Thankfully, cashew butter is just as yummy as peanut butter, but it doesn't make me feel so bad! Even having to be up quite a bit at night right now with a baby, I feel so much better than before the diet modifications I have made to address this sensitivity. It's nice.

Pecan-Encrusted Tilapia

I went to Culinary School at Johnson and Wales University in the historic part of Charleston, SC... the southern "Mecca of Food".  I learned French classical, international, and even baking and pastry techniques.  However, what I loved the most was the Gullah, or Low Country, style of cooking I learned from the locals. And when I say locals, I mean the old black ladies that I worked with in area restaurants.  These beautiful people, with their big smiles and island accents, taught me a lot.  Gullah food, or "Geechee" food (a term used by these ladies and others), has it's roots in Creole, Acadian and African flavors with a little of "cook with what's available" thrown in the mix. 

This evening's dish is a slight variation of the Lowcountry staple, "Pecan-ed Whiting".  The classic dish could possibly be paired with a serving of stewed okra and tomatoes over rice, or a serving of creamy stone ground grits and collard greens.  Either way, we're doin' "The Charleston" tonight!

Pecan-Encrusted Tilapia

Ingredients:

• 4 Tilapia filets, skinless
• 2 cups pecans, chopped
• 3 tablespoons brown sugar
• 2 tablespoons flour (we use rice flour to make it wheat/gluten free)
• 1/4 teaspoon salt
• 2 eggs, beaten

Cooking Directions:

1. Preheat oven to 350 degrees.
2. Rinse Tilapia filets in cold water and leave damp.
3. Crack eggs and beat in shallow dish.
4. Place pecans, brown sugar, salt, and flour in a small food processor and process until pecans are in small pieces, approximately the size of sunflower kernels. Place breading in separate shallow dish.
5. Dip a Tilapia fillet in beaten egg. Place Tilapia filet in pecan flour mixture, coating on each side. Repeat with remaining three and place them on a cookie sheet.
6. Bake uncovered for 10-15 minutes until fish flakes when pressed with a fork.

Recipe URL:  http://recipeseo.com/recipe/HrEo7

*NOTE:  This recipe has been reviewed by Nutritionist, Suzzanne Meyer, who specializes in food sensitivities.  It is free of the following: corn, dairy, gluten, oatmeal, potato, soy, wheat, and yeast.  It is very low in amines and low in salicylates.  Please see her legal disclaimer.

NEED ANY OF THE TOOLS USED?

Family ratings:

Rating scale

1 star - Feed it to the dog

2 stars - Surprise your neighbor

3 stars - Definite keeper

4 stars - Looking forward to leftovers

5 stars - Clean plate and nap time!  Are there enough ingredients left to make it again soon?

The Chef - 5 Stars

The Lucky Wife - 5 Stars

The Well-fed Son (4 years old) - 5 Stars

The Well-fed Daughter (5 months old) - Mommy's Baby Girl (5 Stars)

*Rate it yourself in the comments!

This recipe is featured in the February 18, 2011 Foodie Friday Recipe Potluck, hosted by The Saturday Evening Pot.  Find more great recipes with this one at This Week's Cravings.

Rice Cakes with Mapled-Cashew Butter

A few years ago, our son was struggling with eczema.  We began to research ways to treat eczema in an effort to avoid having to put him on medication regularly.  As we began to learn about food sensitivities, we suspected that the eczema was being aggravated by certain foods in his diet and that some symptoms we were experiencing were being caused by them.  So we decided to complete the elimination diet as a family. 

This recipe was created during the strictest phase of the elimination diet when the types of foods we could eat were extremely limited.  It makes a great snack.  The Lucky Wife prefers it without the maple syrup and with some fruit, and she eats it regularly for a bedtime snack.

For more information about our experience with the elimination diet, please visit our About Us page.

Rice Cakes with Mapled-Cashew Butter

Ingredients:

• 2 lightly salted rice cakes
• Approximately 3 tablespoons cashew butter
• Approximately 1 teaspoon maple syrup

Cooking Directions:

1. In a small container, mix cashew butter and maple syrup.
2. Spread over rice cakes.

Recipe URL:  http://recipeseo.com/recipe/o7Efl

Family ratings:

Rating scale

1 star - Feed it to the dog

2 stars - Surprise your neighbor

3 stars - Definite keeper

4 stars - Looking forward to leftovers

5 stars - Clean plate and nap time!  Do we have enough ingredients left to make this again?!

The Chef - 3 stars

The Lucky Wife - 3 stars

The Well-fed Son (4 years old) - 3 stars

The Well-fed Daughter (5 months old) - Mommy's Baby Girl (3 Stars)

(Even though we have rated this one 3 stars, it was a favorite snack or dessert during the elimination diet when our food options were so limited.  It is currently a favorite for The Lucky Wife, whose diet is more restrictive due to The Well-fed Daughter's reflux.)

Rate it yourself in the comments!

Turkey, Leek and White Bean Chili

Chilly weather calls for.....you guessed it.....Chili!  (Corny dialogue, I know).  This recipe is a true "throw it all together and see what happens" recipe.  It is quick, easy, and good.  You will notice that no onions are used.  Chili without onions is like a steak without a baked potato.  Well, the alternative may surprise you.  Leeks.  Leeks are a very underrated, and in my opinion, under-utilized member of the garlic family.  With looks like a scallion on steroids, they are often forgotten about, not considered, or misunderstood.  The flavor is not overpowering and when utilized correctly, wonderfully accents any protein-centered dish.  So if  you are chilled to the bone this Saturday evening after a long day, warm up with a hearty, stick to your ribs, "Thank you sir...may I have another" bowl of  this slightly different take on a classic.

Turkey, Leek and White Bean Chili

Ingredients:

• 1 1/4 pounds ground turkey
• 2 14.5-ounce cans white beans, drained
• 1/4 cup leeks, chopped
• 1 can cream of mushroom soup (condensed)
• 1 14.5-ounce can petite diced tomatoes, drained
• 2 teaspoons garlic, minced
• 2 teaspoons chili powder
• 2 tablespoons olive oil

Cooking Directions:

1. Heat 6-quart non-stick stock pot over medium heat.
2. Add olive oil and brown ground turkey until cooked thoroughly.
3. Add leeks and garlic and saute until soft.
4. Add beans and combine.
5. Add tomatoes and combine.
6. Add can of cream of mushroom soup and incorporate thoroughly.
7. Add chili powder. Bring to a slower simmer. Taste test and add salt or more chili powder if desired.
8. Simmer for about 20 minutes, stirring occasionally to prevent scalding or sticking.

Recipe URL:  http://recipeseo.com/recipe/ixm38

NEED ANY OF THE TOOLS USED?

Family ratings:

Rating scale

1 star - Feed it to the dog

2 stars - Surprise your neighbor

3 stars - Definite keeper

4 stars - Looking forward to leftovers

5 stars - Clean plate and nap time!  Do we have enough ingredients left to make this again?!

The Chef - 4 stars

The Lucky Wife - 4 stars

The Well-fed Son (4 years old) - 4 stars

The Well-fed Daughter (5 months old) - Mommy's Baby Girl (4 Stars)

Rate it yourself in the comments!

Peach and Sweet Tea Vodka Glazed Pork Tenderloin

I remember sitting in a ladder back chair out under the shade trees on a summer evening, just off the back porch at Grandma's house in Monroe, North Carolina, the sun slowly sinking in the hazy sky as we all talked and laughed after dinner.  Pretty soon, the frogs would starting singing, keeping harmony with the crickets.  We would stay out until sometimes well after dark catching fireflies and playing.

On real hot days, Grandpa would travel down to South Carolina and buy peaches when they were in season.  And if we were lucky, Grandma would make homemade peach ice cream in the hand-cranked ice cream maker they had.  Good times.

There are comfort foods and then there are comfort foods!  When considering Southern cuisine, one's mind automatically thinks of fried chicken, collard greens, buttermilk biscuits and grits.  But let's not forget peaches and sweet tea, two southern staples.  That was the inspiration for this dish.   Pork is a pretty unique meat that flavors well but also accepts flavors very well.  This glaze is sweet and tangy, just like sweet tea and peaches, but with a little heat to balance it all out.  I prefer to use the FireFly brand Sweet Tea Vodka:

But you can use whatever brand you like.  FireFly was the original sweet tea vodka, so why not be totally original with this dish?!  Enjoy.

Peach and Sweet Tea Vodka-Glazed Pork Tenderloin

Ingredients:

• 1 1/2 pounds packaged pork tenderloin (should be two pieces), silver skin removed and fat trimmed
• 1 10-ounce jar peach preserves or fruit spread
• 3 tablespoons sweet tea vodka (we used Firefly)
• 1/8 teaspoon rice wine vinegar
• 1/8 teaspoon salt
• 1/8 teaspoon garlic powder
• 1/8 teaspoon paprika
• 2 tablespoons oil

Cooking Directions:

1. Preheat oven to 350 degrees.
2. Season tenderloin with salt, garlic powder and paprika; cover and place in refrigerator until ready to cook.
3. In a small non-stick sauce pan, heat peach preserves over low heat until it reaches a liquid consistency.
4. Stir in sweet tea vodka. The mix will maintain a liquid consistency as long as it is warm. Leave in sauce pan and on burner set on low. Stir occasionally.
5. Place large cast iron skillet on burner over medium-high heat until almost smoking.
6. Add two tablespoons of oil and immediately place tenderloin into pan. Sear on all sides, approximately one minute per side. (You are looking for a nice caramelizing on each side.) Remove tenderloin from skillet and place on a bar pan or cookie sheet.
7. Lightly coat tenderloin with peach glaze.
8. Place in oven for 15 minutes or until internal temperature reaches 135 to 140 degrees.
9. Remove from oven and glaze tenderloin again with peach mixture. Let stand 10 to 15 minutes before carving. (NOTE: It is important that you let the tenderloin rest -- this allows for "carry over cooking".  As the meat sits, it continues to cook internally.  The internal temperature can rise another 5 to 10 degrees.  Pork cooked to 140 to 145 degrees will result in a pale pink "Medium" center. By cooking it slightly below desired temperature and then allowing it to rest, the end result should be a product at the perfect temperature.)  Slice tenderloin on a slight bias in 1/4 to 1/2 inch slices and drizzle with glaze.

Recipe URL:  http://recipeseo.com/recipe/7bSVp

NEED ANY OF THE TOOLS USED?

Family ratings:

Rating scale

1 star - Feed it to the dog

2 stars - Surprise your neighbor

3 stars - Definite keeper

4 stars - Looking forward to leftovers

5 stars - Clean plate and nap time!  Do we have enough ingredients left to make this again?!

The Chef - 5 Stars

The Lucky Wife - 5 Stars (based on a "single taste-test"... please see my blog, To Hit the "Sauce" or Not to Hit the "Sauce"?  That Is the Question..., for further explanation and for alcohol substitutions if you'd like to try the recipe without the alcohol)

The Well-fed Son (4 years old) - N/A

The Well-fed Daughter (5 months old) - N/A

*Rate it yourself in the comments!

The Lucky Wife flaunted The Chef's creation of this recipe at:

2/24 Foodie Friday at Designs by Gollum
This Week's Cravings
Tip Me Tuesday 
Full Plate Thursday 
Made by You Monday

To Hit the "Sauce" or Not to Hit the "Sauce"? That Is the Question...

Because I was adopted, there have always been a lot of questions about my medical history. Filling out that part of medical forms when seeing a new doctor has always caused a conflict. It's simple and quick, because I can pretty much skip over that part of the new patient paperwork.  All I have to do is make a note that I am adopted. Across the board, I generally do not know if any of the listed conditions should be of concern with my medical history. But on the other side of it....it's a pain because I became health conscious in college and would really like to know this type of information about myself.

Whenever my husband, better known as "The Chef," has wanted to cook with alcohol, he has always reassured me that there is no alcohol in the food after it has been cooked. "It all cooks out," he would tell me, knowing my feelings about alcohol and the reasons behind them.  Personally, I've never really had an interest in drinking alcohol. I was thankful of that when I studied for my Bachelor's degree in Psychology and learned of the genetic link to alcoholism. Again, not knowing my biological history, I had no idea if I had any predisposition to alcoholism, until I reconnected with my biological family my senior year in college.  Because of what I learned after this reconnection I am glad that I have steered clear of alcohol.  But that is a story for another day.

So when "The Chef" created the newest recipe served here at The Saturday Evening Pot, I figured it would not be a problem for me, except this time I had to consider our baby girl, since everything I eat goes through her system as well. When The Chef finished cooking the Peach and Sweet Tea Vodka Glazed Pork Tenderloin, I took a bite to taste-test it as I always get to do when he creates something new (lucky me!), and I then decided to do a little research before having it for lunch the following day (we had some leftovers that we did not want to go to waste that I decided to have for supper that night).

We were surprised to find information that contradicts the prevailing belief about this subject: that the alcohol cooks out of the food. The US Department of Agriculture studied how much alcohol is retained between various food preparation methods, and the information has been compiled in an Alcohol Burn-off Chart I found on About.com.

People avoid alcohol for a variety of reasons. I would generally be okay with eating food cooked with alcohol if I only had myself to consider. In my opinion, since there always seems to be "new research" coming out that contradicts previous research, I feel best steering clear of alcohol when my baby would be directly impacted if there were any negative effects of consuming any. Having read that caffeine can build up in a baby's system, I take the same approach with caffeine. I just think better safe than sorry is the best route for me to take when it comes to how what I do affects her.

The About.com article I was reading that contains the link to the Alcohol Burn-off Chart also had some great information about why alcohol is used in cooking: Alcohol Substitutions and Cooking Tips: Why use alcohol in recipes?. For anyone who would rather avoid alcohol, for whatever reason, The Chef says you can substitute good 'ole regular sweet tea in his recipe!  But you may want to add a dash of red pepper flakes to keep the heat that the "firewater" gives to the recipe. 

Paradise Shrimp over Jasmine Rice

Who doesn't dream of a week long vacation on some tropical island?

I got my toes in the water, toes in the sand, not a worry in the world....

As the Zac Brown song goes. There a few things you think of when it comes to food and a tropical island: tropical fruit and seafood. That was the inspiration for this dish.

This dish features shrimp poached in a fruity broth, served over jasmine rice. Jasmine rice is a long grain, imported, aromatic rice that has a very distinct flavor and goes well with the sweetness of the coconut milk and mandarin oranges. We prefer to serve this dish in a bowl. We spoon a serving of rice in the bowl, top with shrimp, and then ladle a generous amount of broth over the top. So on this cold Saturday evening, escape to the tropics with this light, tangy, sweet little concoction.

Paradise Shrimp over Jasmine Rice

Ingredients:

• 1 1/2 pounds large shrimp, raw, peeled and de-veined
• 1/8 cup onion, finely chopped
• 1 14-ounce can coconut milk
• 1 small (8-ounce) can mandarin orange segments
• 1 1/2 cups 100% pure mango juice
• 1/8 teaspoon all spice
• (pinch) salt
• 2 cups Jasmine rice, uncooked
• (to garnish) parsley, chopped

Cooking Directions:

1. Cook rice and set aside.
2. Peel and de-vein (if necessary) shrimp, keep cool, and set aside.
3. Heat 10-inch covered, deep skillet over medium heat.
4. Add 2 tablespoons of olive oil.
5. When oil is hot, add onion. Saute lightly. (Do not let onion brown, merely soften.)
6. Turn heat to low. Add can of coconut milk.
7. Add mango juice. Stir to incorporate mixture. (Keep heat on low and do not let liquid simmer. Tip: You should only see steam rising out of pan with no convection in the liquid. This is called poaching.)
8. Layer raw shrimp in poaching liquid. Poach shrimp slowly until completely cooked.
9. Add can of mandarin oranges with juice. Stir gently to incorporate.
10. Add all spice. Poach mixture until heated thoroughly.
11. Add a dash of salt and garnish with chopped parsley. Serve over rice.

Yield: Approximately 4-6 servings
Recipe URL:  http://recipeseo.com/recipe/mMRoZ

*NOTE:  This recipe has been reviewed by Nutritionist, Suzzanne Meyer, who specializes in food sensitivities.  It is free of the following: corn, dairy, eggs, gluten, nuts, oatmeal, potato, soy, wheat, and yeast.  It is low in amines and moderate-low in salicylates.  Please see her legal disclaimer.

SUGGESTED SIDES:

Steamed broccoli

Lima beans sauteed in butter and garlic

Garden salad

NEED ANY OF THE TOOLS USED?

Family ratings:

Rating scale

1 star - Feed it to the dog

2 stars - Surprise your neighbor

3 stars - Definite keeper

4 stars - Looking forward to leftovers

5 stars - Clean plate and nap time!

The Chef - 5 Stars

The Lucky Wife - 5 Stars

The Well-fed Son (4 years old) - 4 Stars

The Well-fed Daughter (5 months old) - Mommy's Baby Girl (5 Stars)

*Rate it yourself in the comments!


This recipe has been submitted to the Fat Camp Friday 16: Free For All at Mangoes and Chutney and Friday Potluck at eKat's Kitchen, Titus 2sdays at Time-Warp Wife and:

New Addition to the Website

Please start checking the website daily. I will be posting a "Surprise Recipe" sometime during the week in addition to the Saturday Evening recipe. It could be anything: beverages, low allergenic, desserts, international, new creations, or nostalgic recipes from childhood.

Thanks for following and please tell your friends and family if you like what you see and EAT!!!

Ask The Chef

When I graduated from Johnson and Wales, I considered starting a personal chef business. One of the services to be offered was cooking classes. Our Ask The Chef feature at The Saturday Evening Pot is really like having your own personal chef online. You can submit questions about cooking technique, recipes, kitchen tools, etc. The answers will be published on the Ask The Chef page below the form. Please check there if you would like to see what types of questions others have asked.

We also would love your feedback about The Saturday Evening Pot, which you also can provide through our Ask The Chef Form.

Smothered Pecan-Encrusted Chicken with Apple Butter

There are two huge oak trees outside of our window.  The squirrels number in the dozens and when you walk outside your shoes crunch on the acorn shells and dead leaves in the back yard. Yep...you guessed it, it's winter (and I don't rake).  The old saying goes, "Even a blind squirrel will find a nut every now and then."  I guess you could say this happened to me with regards to this recipe.

When winter comes around, and especially fall,  I always think of apples and other flavors that remind me of the seasons.  That was the inspiration, if you will, for this recipe.  The Lucky Wife and The Well-fed Son love fruit and nuts, and if you can develop a recipe that utilizes both, it can't help but be a winner in our house.  The flavors are subtle, warm and cozy.  Just like your house should be in the winter.  Enjoy.

Smothered Pecan-Encrusted Chicken with Apple Butter

Ingredients:

• 1 1/2 pounds boneless, skinless chicken breasts
• 1 28-ounce jar prepared apple butter
• Approximately 2 cups pecan chips
• 3 tablespoons flour
• 2 tablespoons brown sugar
• 3 cups chicken broth
• Approximately 3 tablespoons olive oil
• (pinch) salt

Cooking Directions:

1. In a shallow dish, combine pecan chips, flour, brown sugar, and a pinch of salt. This is the breading.
2. In a second shallow dish, place approx 2 cups of apple butter.
3. Place 10-in covered deep skillet on stove over medium heat. When pan is hot, add oil.
4. Remove chicken thighs from packaging. Dip thighs into apple butter, covering on all sides. Take thighs and dip into breading mixture, patting on each side. Place thighs in heated pan.
5. Lightly brown chicken on each side approx 2 min per side. Remove chicken from pan and set aside. [**Note (added 1/2/11): For a variation on this recipe, take 2 Gala apples, peeled, cored, and diced, reserve in water with a little lemon juice added (this keeps apples from turning brown). After chicken is removed from pan after browning, add diced apples and saute approximately 1-2 minutes. The acid in the apples will help loosen drippings from bottom of pan. After sauteing, resume recipe as follows.]
6. Add chicken broth to pan. Using wooden spoon, scrape bottom of pan to loosen drippings.
7. Add approx 3 Tbls add'l apple butter. Stir with whisk or spoon to incorporate. Bring broth to a simmer.
8. Place chicken back into skillet, making sure completely submersed in liquid. Cover and reduce heat to medium-low. Stew chicken until tender, approx 20 minutes. (Tip: I use a wooden spoon to test. Chicken is done when pieces can be broken apart with wooden spoon.) Broth will thicken automatically due to flour in the pecan breading. We serve over brown rice.

Recipe URL:  http://recipeseo.com/recipe/VCHyV

SUGGESTED SIDES:

Green beans

Salad

NEED ANY OF THE TOOLS USED?

Family ratings:

Rating scale

1 star - Feed it to the dog

2 stars - Surprise your neighbor

3 stars - Definite keeper

4 stars - Looking forward to leftovers

5 stars - Clean plate and nap time!

The Chef - 4 Stars

The Lucky Wife - 4 Stars

The Well-fed Son - 5 Stars

The Well-fed Daughter - Mommy's Baby Girl (4 Stars)

*Rate it yourself in the comments! 

Find more great recipes at Works for Me Wednesday, Women Living Well Wednesdays