Family Around the Table

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Pecan Chicken

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Pecan ChickenI have a lot of favorite nuts. One of my favorite to cook with, and the one I use most often, is pecans. When I decided to do this event with the Foodie Extravaganza I went looking for a non-sweet recipe, because, well, it seems many of my recent posts have been sweet. Enter my Mom’s pecan chicken. I found the recipe card in her recipe box. I love looking through her recipes. It makes me feel close to her again.

The flavors here are pretty classic. Honey, mustard and pecans. So much flavor with only four ingredients. That’s right, four ingredients and you probably have them in your pantry right now. I often look to my cookbooks and recipe boxes (I have 4 between mine and my Moms) for inspiration. I was feeling bored with recent meals and was happy to find this recipe since I had all the ingredients. Next time, I would probably chop the pecans more finely but this worked and gave great texture to the dish. It’s easy enough for a weeknight dinner yet impressive for entertaining. It’s low maintenance once you get it in the baking dish. You can prepare it ahead and keep in the refrigerator until ready to bake. Serve with roasted vegetables to compete the meal.

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Pecan Chicken

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: 4

Serving Size: 1 chicken breast

Pecan Chicken

Ingredients

  • 4 boneless, skinless chicken breast halves
  • 1/4 cup honey
  • 1/4 cup Dijon mustard
  • 1 cup chopped pecans

Instructions

  1. Preheat oven to 350 degrees F. Lightly grease a 9 x 13 baking dish
  2. Flatten each piece of chicken to 1/4" thickness. Set aside.
  3. Combine honey and mustard, mixing well, in a small bowl and spread on both sides of chicken. Dredge chicken in pecans. Arrange in prepared pan.
  4. Bake at 350 degrees for about 30 - 40 minutes or until juices run clear and chicken is tender.
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Pecan chicken is easy enough for a weeknight but also impressive to serve to company.
See the other recipes using nuts for today’s Foodie Extravaganza event hosted by Caroline’s Cooking:

Jumbo Pumpkin Spice Muffins with Streusel Topping #PumpkinWeek

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Jumbo pumpkin spice muffins start off pumpkin week.If you’ve read my blog for any period of time you know I love crunchy toppings on breads and muffins. When it came time to search for recipes for #PumpkinWeek, I stumbled upon this recipe from Taste of Home. I knew I had to make jumbo pumpkin spice muffins with streusel topping because, well, you know I love streusel!

Every year when I make some pumpkin treats, I think of my Mom. She enjoyed just about anything pumpkin, except pumpkin pie. I would have to say her favorite recipe was my chocolate chip pumpkin bread. Her face would light up when I made it for her.

These muffins are a new favorite in our house. It’s nice that they only make 6. They are jumbo for sure. The crunch topping adds great texture and flavor. The recipe uses pumpkin pie spice which is easily made from spices you probably have in your spice cabinet.

It’s best to serve these muffins warm. Plain butter or my whipped pumpkin spice honey butter are good choices. Tuck a muffin into your lunch, grab one out the door as you head for work or enjoy as a mid-morning snack.

It's pumpkin season!

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Jumbo Pumpkin Spice Muffins with Streusel Topping

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 6 jumbo muffins

Jumbo Pumpkin Spice Muffins with Streusel Topping

Ingredients

  • 2-1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1/4 cup packed brown sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup canned pumpkin
  • 1/2 cup buttermilk
  • 1/4 cup canola oil
  • 1 teaspoon vanilla extract
  • TOPPING:
  • 1/3 cup packed brown sugar
  • 1/3 cup finely chopped pecans
  • 1/4 cup all-purpose flour
  • 1/4 cup cold butter, cubed

Instructions

  1. Preheat oven to 375 degrees F. Grease 6 jumbo muffin cups and set aside.
  2. In a large bowl, combine flour, sugar, brown sugar, pumpkin pie spice baking powder, baking soda and salt.
  3. In separate bowl, combine the eggs, pumpkin, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Spoon batter into prepared muffin cups to 2/3 full.
  4. In a small bowl, combine the brown sugar, pecans and flour; cut in butter until crumbly. Sprinkle evenly over batter. Gently press topping into batter.
  5. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm with butter, honey or my
  6. whipped pumpkin spice butter.
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Recipe adapted from Taste of Home recipe for jumbo pumpkin pecan muffins.

Wake up to Jumbo Pumpkin Spice Muffins with Streusel Topping.

 

Pumpkin Pie Moscow Mule from Love and Confections.
Chicken Enchiladas with Pumpkin Sauce from Hardly A Goddess.
Goat Cheese and Sage Pizza with Pumpkin Crust from The Spiffy Cookie.
Kaddo Bowrani (Afghan Pumpkin with Yoghurt Sauce) from Caroline’s Cooking.
Pickled Pumpkin with Sage and Autumn Spices from Culinary Adventures with Camilla.
Pumpkin Beer Bread from Forking Up.
Pumpkin Beer Cheese Soup with Herbed Croutons from The Crumby Kitchen.
Pumpkin Chili from A Kitchen Hoor’s Adventures.
Pumpkin Corn Chowder with Shrimp from Kudos Kitchen by Renee.
Pumpkin Focaccia Bread from Cookaholic Wife.
Pumpkin Ravioli with Parmesan Sage Cream Sauce from Rants From My Crazy Kitchen.
Pumpkin Rosemary Hummus with Sizzled Garlic from Amy’s Cooking Adventures.
Pumpkin Stew with Chicken and Black Beans from Palatable Pastime.
Brown Butter Pumpkin Oatmeal Cookies from The Redhead Baker.
Cheesecake Stuffed Pumpkin Bundt Cake from Cooking with Carlee.
Easy Pumpkin Pie Cheesecake from Daily Dish Recipes.
Jumbo Pumpkin Spice Muffins with Pecan Streusel Topping from Family Around The Table.
Pumpkin Blondies from It Bakes Me Happy.
Pumpkin Cheesecake Bars from The Bitter Side of Sweet.
Pumpkin Coffee Cake from The Chef Next Door.
Pumpkin Cranberry Oatmeal Bars from The Nifty Foodie.
Pumpkin Madeleines from Mildly Meandering.
Pumpkin Pie Energy Bites from Making Miracles.
Pumpkin Pie Oatmeal from Seduction in the Kitchen.
Pumpkin Pie Tassies from Cindy’s Recipes and Writings.
Pumpkin Scones from The Freshman Cook.
Pumpkin Spice Donuts from A Day in the Life on the Farm.
Pumpkin Spice Donuts from Hezzi-D’s Books and Cooks.
Pumpkin Zucchini Streusel Bread from An Affair from the Heart.
Ridiculously Good Dark Chocolate Pumpkin Cake from Bacon Fatte.

Thank you to Terri from Love and Confections for hosting #PumpkinWeek

Apple Praline Bread #AppleWeek

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Praline Apple Bread is perfect with your morning coffee or tea.This is a sponsored post where I received product for recipe creation. All opinions are my own.

Ask anyone who knows me and they will tell you I love pralines. Early in my marriage, when I was young and inexperienced, I tried my hand at making pralines. Little did I know how to do so. Looking back, I should have done so much differently. They never set up and I ended up throwing a runny mess away. But I’ve learned through the years and the topping on this apple praline bread is delicious, if I say so myself. The key to making it, I’ve found, is to: 1. not walk away and , 2. stir continuously while boiling. Boil only for the time the recipe requires. If you go any longer, and I’m speaking from experience here, it will start to become candy. Trust me, you don’t want that to happen.

You may have figured out by now that I love a good topping on breads and muffins. Remember my apple streusel muffins from AppleWeek 2016? Or this yummy apple banana streusel bread from Brunchweek 2017? For this recipe I used Honeycrisp apples from Rainier Fruit. What I love about this apple variety is the long shelf life when stored in a cool place, even the organic ones sent for recipe testing.

I can’t believe #AppleWeek is over for another year. I hope you’ve enjoyed everyone’s recipes who participated. I don’t know about you but my “to try” list just got longer. None of this would be possible without our hostess, Carlee from Cooking with Carlee. She has knocked this week out of the park! Don’t forget to enter the giveaway at the bottom of this post. You can read about the prizes here. Be sure to share with friends too, so they can enter!

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Apple Praline Bread

Prep Time: 15 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 25 minutes

Yield: 1 loaf

Apple Praline Bread

Ingredients

  • 1 cup chopped pecans, divided
  • 1 cup sour cream
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon Rodelle vanilla extract
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup butter
  • /2 teaspoon salt
  • 1 1/2 cups (about 2 medium sized) finely chopped, peeled Rainier Fruit Honeycrisp apples
  • Praline Topping:
  • 1 stick butter
  • 1/2 cup firmly packed light brown sugar

Instructions

  1. Preheat oven to 350 degrees. F. Grease and flour a 9x5 inch loaf pan. Set aside.
  2. Beat sour cream, sugar, eggs and vanilla at low speed with an electric mixer 2 minutes or until blended.
  3. Stir together flour, baking powder, baking soda and salt. Add to sour cream mixture, beating just until blended. Stir in apples and 1/2 cup pecans. Spoon batter into a greased and floured 9- x 5-inch loaf pan. Sprinkle with remaining 1/2 cup chopped pecans; lightly press pecans into batter.
  4. Bake at 350° for 1 hour to 1 hour and 5 minutes or until a wooden pick inserted into center comes out clean, shielding with aluminum foil after 50 minutes to prevent excessive browning only if necessary. Cool in pan on a wire rack 10 minutes; remove from pan to wire rack.
  5. Bring butter and brown sugar to a boil in a 1-qt. heavy saucepan over medium heat, stirring constantly; boil 1 minute. Remove from heat, and spoon over top of bread; let cool completely, about 1 hour.
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Apple Praline Bread is yummy as a dessert or for breakfast.

#AppleWeek 2017

Apfelstrudel Recipe (Apple Strudel from Scratch) from House of Nash Eats
Apple and Onion Cornbread from A Day in the Life on the Farm
Apple Butter Cheesecake from The Redhead Baker
Apple Chicken Stew from Jolene’s Recipe Journal
Apple Cider Dark & Stormy from The Crumby Kitchen
Apple Mincemeat Pie from Palatable Pastime
Apple Pie Bread from Sew You Think You Can Cook
Apple Pie Pancakes from 4 Sons ‘R’ Us
Apple Praline Bread from Family Around the Table
Apple Stuffing Crusted Pork Chops from Caroline’s Cooking
Battered Chocolate Caramel Apple Slices from The Freshman Cook
Caramel Apple Pull Apart Bread from Hezzi-D’s Books and Cooks
Apple Crack Slaw Eggrolls from Dad What’s 4 Dinner
Cinnamon Apple Donuts from Daily Dish Recipes
Diminutive Caramel Apples from Culinary Adventures with Camilla
Easy Caramel Apple Butter from Grumpy’s Honeybunch
Fast and Easy Peanut Butter Yogurt Fruit Dip from Cooking With Carlee
Mom’s Apple Cake from Books n’ Cooks
Oatmeal Applesauce Muffins from Amy’s Cooking Adventures
Roasted Butternut Squash and Apples from Simple and Savory
Roasted Sweet Potatoes and Apples from Feeding Big
Savory Apple Turkey Brie Galette from Bear & Bug Eats
Swiss Vegetarian Autumn Lasagna With Apples & Squash from All That’s Jas

 

Be sure to check out the great ideas in this link party.

 

a Rafflecopter giveaway

The praline topping makes this bread. #AppleWeek

Mini Apple Muffins with Oatmeal Streusel Topping #AppleWeek

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Mini Apple Muffins with Oatmeal Streusel ToppingThis is a sponsored post. I received free product to create this recipe. All opinions are my own.

Day 2 of #AppleWeek promises to be just as delicious as day one. Who doesn’t like mini versions of things? It seems like you can eat just a few more than if they were regular size. At least that’s what I’m telling myself. That is certainly the case with these mini apple muffins with oatmeal streusel topping.

Initially I was just going to leave the muffin as is when it comes out of the oven, but after tasting them I felt they needed a touch more sweetness. Plus, I’m a huge fan of a powdered sugar glaze. It’s a glaze that’s so versatile. You can just make it with powdered sugar and water or milk but I decided to use the vanilla from Rodelle in this version. The muffins alone are not too sweet but I think the addition of vanilla keeps the glaze from being too sweet.

These mini muffins are perfect on a brunch buffet, ticket in a lunch box, as a mid-morning snack or as a side when serving a main course salad. I love making muffins or quick breads to enjoy alongside a main dish salad like my strawberry salad with candied almonds. I have to say, even my oldest, who is Mr. Picky, gobbled these up. He’s not a fan of nuts but they were so tiny, he hardly knew they were there. You can certainly leave the nuts out but I think the glaze is really what sold him. He would never touch oatmeal and I didn’t tell him there were oats in the topping. That is until after he tried them.

When I was preparing the apples for this recipe, I tried one of our sponsor products, Veggie Wash to clean the apples. Now, even though Rainier Fruit sent us beautiful, organic Honeycrisp apples, even organic apples can have residue on them. I found Veggie Wash to do a fine job.

Like I mentioned yesterday a big thank you goes out to our hostess of AppleWeek, Carlee from Cooking with Carlee. Without getting into a lot of blogger speak, just know there is SO much that goes into organizing and orchestrating a week-long blogger event. She has rocked this event.

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Mini Apple Muffins with Oatmeal Streusel Topping

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: About 36 mini muffins

Mini Apple Muffins with Oatmeal Streusel Topping

Ingredients

  • 2 cups flour
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 6 tablespoons butter, melted
  • 1/2 cup light brown sugar, packed
  • 2 eggs
  • 1/2 cup finely chopped pecans or walnuts, optional
  • 1 Rainier Fruit Honeycrisp apple, peeled, cored and diced
  • For the oatmeal streusel topping:
  • 1/2 cup flour
  • 1/4 cup light brown sugar
  • 1/4 cup Flahavan's Irish Oatmeal
  • 1/8 teaspoons salt
  • 4 tablespoons butter, at room temperature
  • Glaze:
  • 1/3 cup powdered sugar
  • 1/4 teaspoon Rodelle vanilla
  • 1 tablespoon water

Instructions

  1. Preheat oven to 400 degrees F. Grease mini muffin pan or pans and set aside.
  2. Melt butter in saucepan and add brown sugar. Remove from heat when the sugar is dissolved. Cool slightly. (This is so you don't scramble the eggs.)
  3. In a medium bowl, combine flour, cinnamon, salt and baking powder and set aside.
  4. Add eggs and brown sugar mixture to the flour mixture, blending well but also being careful not to over mix.
  5. Gently stir in nuts and apple.
  6. Fill muffin pans 2/3 full. Sprinkle each muffin with streusel topping.
  7. Bake for 15 minutes until golden brown. Remove from pans and cool completely.
  8. For the oatmeal streusel topping:
  9. Whisk together flour, sugar, oats and salt. Work in the butter until coarse crumbs form.
  10. For the glaze:
  11. Mix glaze ingredients and spoon over cooled muffins.
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Don’t forget to enter the giveaway for amazing prizes from our sponsors: Rodelle Vanilla, Rainier Fruit, Flahavan’s Irish Oatmeal, Pyrex and Chicago Cutlery, Veggie Wash, Dreamfarm and Casabella. The link to the prizes is here. Enter to win a the bottom of this post.

#AppleWeek 2017
Apple Almond Butter Manchego Grilled Cheese from A Kitchen Hoor’s Adventures
Apple Almond Chicken Salad from Books n’ Cooks
Apple Bacon Jam from Corn, Beans, Pigs and Kids
Apple Cinnamon Rolls from Sew You Think You Can Cook
Apple Fritter Pie from Dad What’s 4 Dinner
Apple Nachos from Simple and Savory
Apple Pecan Chicken Salad from The Chef Next Door
Apple Turnovers from A Day in the Life on the Farm
Applesauce Cake with Soft Caramel Cream Cheese Frosting from Cooking With Carlee
Autumn Apple Sipper from Culinary Adventures with Camilla
Bavarian Apple Oatmeal Streusel Cheesecake from All That’s Jas
Caramel Apple Cupcakes from Amy’s Cooking Adventures
Grilled Apple Tossed Salad from Jolene’s Recipe Journal
Mini Apple Muffins with Oatmeal Streusel Topping from Family Around the Table
Nutmeg Apple Conserve from Feeding Big
Red Cabbage with Apple from Palatable Pastime
Roasted Apple and White Cheddar Soup from 4 Sons ‘R’ Us
Sauerkraut & Sausage with Apples from House of Nash Eats

a Rafflecopter giveaway

Mini Apple Muffins with Oatmeal Streusel Topping make a great breakfast or snack. #AppleWeek

Caramel Apple Nut Bars #AppleWeek

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Caramel Apple Nut Bars are a fall treat.

Disclaimer: Thank you to #AppleWeek Sponsors: Rodelle, Dreamfarm, Casabella, Flahavan’s Irish Oatmeal, Pryex, Chicago Cutlery, Rainier Fruit, and Veggie Wash for providing prizes for #AppleWeek free of charge. These companies provided the bloggers with samples and product to use for #AppleWeek. All opinions are my own.

AppleWeek is finally here! More than 25 awesome food bloggers have come together to to celebrate one of our favorite fruits, the apple. This week more than 100 recipes will be shared all using apples. To start off the week I’m sharing Caramel Apple Nut Bars. For this recipe I used oatmeal from Flavahan’s and honeycrisp apples from Rainier fruit plus really useful measuring cups and spoons from Dreamfarm.

Caramel and apple are a match made in heaven. It is a quintessential fall combination. Adding nuts take them over the top. It’s not only delicious but a perfect dessert, snack or even breakfast. Well, it does have apples and oats which are breakfast foods, right? After these bars had disappeared, I thought they would make a delicious base for an ice cream sundae. Add more nuts, a drizzle of caramel over some vanilla ice cream. Yum! I’ll have to remember that for next time. There is sweetness, crunch and creaminess to these bars. A little bit of everything. They didn’t last long.

A big, big thank you goes out to our hostess of AppleWeek, Carlee from Cooking with Carlee. Without getting into a lot of blogger speak, just know there is SO much that goes into organizing and orchestrating a week-long blogger event. Especially with so many participants. She secured all of the fabulous sponsors who donated such wonderful prize packages. Check them out below and be sure to enter at the bottom of this post.

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Caramel Apple Nut Bars

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 2 hours, 15 minutes

Yield: 12 (or more) bars, depending how big you cut them

Caramel Apple Nut Bars

Total time includes cooling time.

Ingredients

  • 2 cups Gold Medal™ all-purpose flour
  • 2 cups Flavahan's quick-cooking oats
  • 1 1/2 cups packed brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups butter, softened
  • 1/2 cup caramel topping
  • 3 tablespoons Gold Medal™ all-purpose flour
  • 1 medium Rainier Honeycrisp apple, peeled, chopped, about 1 cup
  • 1/2 cup coarsely chopped pecans or walnuts

Instructions

  1. Preheat oven to 350°F. Grease bottom and sides of 13x9-inch pan with cooking spray.
  2. In large bowl, beat 2 cups flour, oats, brown sugar, baking soda, salt and butter with mixer on low speed until crumbly. Press 3 1/4 cups of the mixture in pan. Bake 10 minutes. Remove from oven but keep oven on.
  3. In small bowl, mix caramel topping and 3 tablespoons flour, stirring well to combine completely. Sprinkle apple and nuts over partially baked crust. Drizzle with caramel mixture. Sprinkle with remaining crust mixture.
  4. Bake 20 to 25 minutes or until golden brown. Cool completely, about 1 hour 30 minutes.
  5. Cut into bars to serve. Drizzle with more caramel sauce, if desired.

Notes

Adapted from Betty Crocker.

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#AppleWeek 2017

Apple Bacon Turkey Burgers from Jonesin’ for Taste
Apple Brickle Mini Tarts with Oatmeal Crust from The Freshman Cook
Apple-Cinnamon Baked Oatmeal from Amy’s Cooking Adventures
Apple Cobbler French Toast Casserole from Tip Garden
Apple Fritter Yeast Bread from House of Nash Eats
Apple Oatmeal Coffee Mug Cake from Corn, Beans, Pigs and Kids
Apple Oatmeal Muffins from A Day in the Life on the Farm
Apple Pie Steel Cut Oatmeal from Cooking With Carlee
Caramel Apple Nut Bars from Family Around the Table
Cinnamon Apple Cider Sangria from The Redhead Baker
Creamy Maple Gouda Apple Soup with Pecan-Oat Granola from Culinary Adventures with Camilla
Healthy Apple Muffins from Caroline’s Cooking
Mulled Apple Cider from Books n’ Cooks
Oatmeal Crusted Apple Stuffed French Toast from Jolene’s Recipe Journal
Salted Caramel Apple Cake from Grumpy’s Honeybunch
Savory Apple Sausage Tart from The Crumby Kitchen
Vanilla Brined Pork Chops with Applesauce  from Bear & Bug Eats
Swedish Apple Oatmeal Pie with Vanilla Sauce from All That’s Jas
Torta di Mele Sicilian Apple Cake from Girl Abroad

Caramel Apple Nut Bars

 

Prize Pack #1 from Rodelle:

A baker’s dream come true! This delicious prize pack includes premium vanilla products, gourmet dutch-processed cocoa and specialty extracts.

Items include:

Pure Vanilla Extract, Gourmet Dutch-Processed Baking Cocoa, Gourmet Vanilla Extract, Madagascar Bourbon Vanilla Beans, Organic Vanilla Extract, Organic Chocolate Extract, Almond Extract, Vanilla Paste, and some fun baking supplies to whip up your next batch of goodies with!

Prize Pack #2 from Dreamfarm and Casabella:

Items include:a 2 ‘n 1 veggie brush
a clip n strip shears
a set up levups
a set of levoons

Prize Pack #3 from Flahavan’s Irish Oatmeal:

21765809_10211079748445014_8160659557732142785_o
A goodie basket of Flahavan’s items

Prize Pack #4 from Pyrex and Chicago Cutlery:

A Prime™ by Chicago Cutlery® 7 Slot Digital Tablet Holder Block

Prize Pack #5 from Rainier Fruit:

A prize pack from Rainier Fruit including a box of freshly farvested Rainier Fruit apples, a stainless steel apple slicer, apple corer, “Baked with Love” ceramic pie pan, copper apple loaf pan and a $25 Williams Sonoma gift card!
Prize Pack #6 from Veggie Wash:
A prize pack from Veggie Wash

a Rafflecopter giveaway

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Ellen Folkman and Family Around The Table 2010-2017. Unauthorized use and/or duplication of material contained within this blog, either photographs or written copy, without express and written permission from this blog's author (Ellen Folkman) and/or owner (Ellen Folkman) is strictly PROHIBITED. Excerpts and links may be used, provided full and clear credit is given to Ellen Folkman and Family Around The Table with appropriate and specific direction to the original content. If unauthorized content is found on the world wide web, owner of copyrights (Ellen Folkman and Family Around The Table) will take appropriate action under the Digital Millennium Copyright Act (DMCA).

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