Author: Helene Wallace

Candied pecans are easy to make at home with this simple recipe. They’re the best combination of sweet and salty, with delicious crunch in every bite. Used for topping for sweet potato casserole

 Tested by Allrecipes Test Kitchen

Ingredients

• 1 cup white sugar (see note below)
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt, or more to taste
• 1 large egg white
• 1 tablespoon water
• 1 pound pecan halves

Directions

1. Gather all ingredients. Preheat the oven to 250 degrees F (120 degrees C).
2. Mix sugar, cinnamon, and salt together in a small bowl.
3. Whisk egg white and water together in a large bowl until frothy.
4. Toss pecans in the egg white mixture to coat.
5. Slowly pour in sugar mixture and stir until pecans are evenly coated.
6. Spread onto a baking sheet.
7. Bake in the preheated oven for 10 minutes. Stir pecans and rearrange into a single layer. Continue to cook, stirring every 10 minutes, until pecans are evenly browned, another 50 minutes.
8. Serve and enjoy!

Use a 10 in skillet, 8 inch square pan or large muffin tin

• 1-1/2 cups buttermilk
• 1/4 cup melted shortening or vegetable oil
• 2 cups self rising white corn meal

Preheat oven to 450 degrees. Grease skillet or pan and place in oven to heat. Mix buttermilk and oil in a medium bowl. Stir in corn meal. Mix well. Pour batter into prepared pan. Bake 20-25 minutes or until the color brown you like.

• 2 cups flour
• 2 tsp baking powder
• 1 tsp baking soda
• 3 tbsp sugar
• 2 large eggs lightly beaten
• 3 cups buttermilk
• 4 tbsp melted butter, plus more for the griddle

Whisk together dry ingredients in a medium bowl. Add the eggs, buttermilk and butter. Whisk to combine. Small/medium lumps are ok

Heat oven to 180. Heat griddle, and add a part of butter.

Using a ladle, scoop about 1/2 cup of batter on the griddle. When pancakes have bubbles on top and are slightly dry around the edges (about 2-1/2 minutes) flip over. Cook until golden brown, about 1 more minute. Repeat with remaining batter, storing the finished pancakes in the warm oven.

The key to fluffy pancakes is to not overmix the batter, some small lumps are ok. If you have an extra cup of buttermilk after making these, use it to make chocolate chip banana muffins

Original recipe from Martha Stewart

1 lb spaghetti

1- 1/2 lbs large shrimp, peeled and deveined

3 cloves garlic, minced

3 tsp paprika

Black pepper to taste

For the sauce

1/2 cup of mayonnaise

1/2 cup Thai sweet chili sauce

2 cloves garlic minced

2 tablespoons lime juice

1/4 tsp crushed red pepper flakes (optional)

In a bowl, mix all the sauce ingredients and set aside. Cook pasta and drain. Warm a skillet over medium heat with a little olive oil. Once warm, add the 3 cloves of garlic. Once fragrant add the paprika and pepper. Cook the shrimp In a large skillet over medium heat, add the sauce once mostly cooked and coat the shrimp. Remove from heat, and combine with the pasta.

• Salmon filets
• Alouette garlic herb cheese
• 1/2 cup plain bread crumbs
• 1/2 cup
• 1/3 cup fresh shredded parmesan

Preheat oven to 425. Melt butter, combine with breadcrumbs and parmesan cheese. In the top of each filet, cut a pocket in the salmon, without cutting all the way through. Spoon Alouette cheese into the pocket. Sprinkle the bread crumb mixture, pressing lightly. Bake uncovered about 14 minutes or until salmon flakes easily. Serve with lemon wedges

Original recipe from Better Homes & Gardens

• 2 tablespoons olive oil
•  1½ pounds thinly sliced boneless skinless chicken breasts
•  1 cup heavy cream
•  ½ cup chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon italian seasoning
•  ½ cup grated parmesan cheese
•  1 cup chopped spinach
•  1 tbsp of sun dried tomato pesto

Instructions 

• In a large skillet over medium high heat, add 2 tablespoons olive oil. Cook the 1½ pounds thinly sliced boneless skinless chicken breasts 3-4 minutes on each side until cooked through to 165 degrees. Remove the chicken and set aside on a plate. 
• Add 1 cup heavy cream, ½ cup chicken broth, 1 teaspoon garlic powder, 1 teaspoon italian seasoning, and ½ cup grated parmesan cheese to the skillet. Whisk over medium-high heat until it starts to thicken about 4-5 minutes. 
• Add the 1 cup chopped spinach and ½ cup drained julienned sun dried tomatoes and continue to cook 1-2 minutes until the spinach starts to wilt. Add the chicken back to the pan until heated through and serve over pasta if desired.

Original recipe from the Recipe Critic

• 1/3 cup prepared ranch salad dressing
• 1 cup seasoned bread crumbs
• 2 tablespoons grated Parmesan cheese
• Pork tenderloin cut in to medallions no more than 1 inch thick

Directions

1. Preheat oven to 375°. Place salad dressing in a shallow bowl. In a separate shallow bowl, mix bread crumbs and cheese. Dip pork chops in dressing, then in crumb mixture, patting to help coating adhere.
2. Place on a rack in an ungreased 15x10x1-in. baking pan. Bake 15-20 minutes or until a thermometer reads 145°. Let stand 5 minutes before serving

Original recipe from Taste of Home

• 4 small boneless, skinless chicken breasts (24 oz)
•  1 small red onion, diced (about 1 cup)
•  4 cloves garlic minced (about 4 teaspoons)
•  4 cups sliced tomatoes: halved cherry or grape tomatoes, (2 pints) or ½- inch- diced peak season plum or other garden tomatoes
•  ¼ teaspoon dried thyme
•  4 ounces part- skim mozzarella pearls, (scant 1 cup) or 4 ounces block- style part- skim mozzarella cheese cut into bite-sized cubes
•  ¼ cup tightly packed fresh basil leaves, thinly sliced

Instructions

• Lightly pound the chicken breasts into an even ½- inch thickness. then sprinkle the chicken with ¾ teaspoon of the salt and ¼ teaspoon of the pepper, seasoning both sides.
• In a large, heavy- bottomed skillet, heat 1 tablespoon of the oil over medium- high heat. Once the oil is hot but not smoking, add the chicken breasts top- sides down, being careful of oil that may splatter. Let cook undisturbed for 4 minutes, or until lightly browned. 
• Flip and cook an additional 3 minutes. Check for doneness. The chicken should reach 165 degrees F at the thickest part when tested with an instant- read thermometer, and when sliced, the juices should run clear. 
• If it needs additional time, flip again and continue cooking for a few minutes on each side, until done. The total cooking time will vary depending upon the size of your chicken. Remove to a plate and cover to keep warm.
• Without wiping out the pan, reduce the skillet heat to medium. Add the remaining tablespoon of oil, swirl to coat the pan, then add the red onion and let cook until slightly softened, about 3 minutes, scraping the browned bits off the bottom of the pan as it cooks. 
• Add the garlic and let cook 30 seconds, just until fragrant. 
• Add the tomatoes, thyme, and remaining 1 tablespoon balsamic vinegar, 1 teaspoon honey, ½ teaspoon salt, and ¼ teaspoon pepper. Increase the heat back to medium high and cook until the tomatoes begin to soften, about 2 minutes.
• Return the chicken to the pan, nestling it into the tomatoes, and scatter the mozzarella throughout. 
• Cover the pan and remove from the heat. Let stand for 1 to 2 minutes to allow the mozzarella to become soft and melty. 
• Uncover, drizzle balsamic reduction over the top, and sprinkle with the fresh basil. Serve warm with pasta

Original recipe on Skinny Taste

• 3 tbsp butter, divided
• 1 lb skinless boneless chicken breasts
• 1 clove minced garlic
• 2 minced shallots
• 2 tbsp flour
• 1/2 tsp dried basil
• 1/4 tsp nutmeg
• 1 cup whipping cream
• 1/2 cup white wine or chicken broth
• 1 cup seedless grapes

Heat 1 tbsp butter in a large skillet over medium-high heat. Add chicken, cook turning once until chicken is cooked through (about 20 minutes). Remove from skillet and set aside

Add remaining butter to skillet, once melted, add garlic and shallots, reduce heat to medium low. Cook until garlic is tender. Add flour, basil and nutmeg. Cook, stirring, until pale golden about 3 minutes.

Add cream and wine/chicken broth to skillet. Bring mixture to a boil, stirring constantly over medium high heat. Cook until sauce is thickened, about 5 minutes.

Add grapes to skillet, stir and cook sauce another two minutes. Serve with rice.

This recipe is originally from delish.com but is now behind a paywall

4 (6 oz) salmon filets

3 tbsp butter

3 cloves garlic, minced

1-1/2 cup grape tomatoes

2 cups spinach

1/2 cup heavy cream

1/4 freshly grated parmesan

1/4 c chopped herbs (basil and or parsley)

salt and pepper to taste

lemon wedges for serving

Heat oil in a large skillet over medium high heat. Season salmon with salt and pepper. When oil is shimmering but not smoking, add the salmon and cook until golden about 6 minutes. Flip over and cook 2 minutes more. Transfer to a plate

Reduce heat to medium and add butter. When butter has melted, stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst, then add spinach. Cook until spinach is beginning to wilt.

Stir in heavy cream, parmesan and herbs and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes.

Return salmon back to skillet and spoon over sauce. Simmer until salmon is cooked through, about 3 minutes more.

Garnish with more herbs and squeeze lemon on top before serving. I usually serve it with rice pilaf