Southern Pecan Chicken

1 cup Bisquick

1/2 cup finely chopped pecans (I use food processor)

1 teaspoon paprika

1/2 teaspoon salt

1 teaspoon Creole seasoning

4 chicken breasts

1/2 cup buttermilk

1/2 cup melted butter

Place Bisquick, paprika, salt and creole seasoning in medium mixing bowl.

Add finely chopped pecans to dry ingredients.

Combine all dry ingredients well.

Pour buttermilk into small bowl. Dip chicken breasts in buttermilk.

Remove chicken breasts from buttermilk and roll in the pecan coating mixture.

 
Place chicken breasts in baking dish. 

Pour melted butter over top of coated chicken breasts.

Bake at 350 degrees for approximately 50 minutes or until chicken tests done with meat thermometer.

MiMi's Dry Rub Ribs

My family LOVES ribs!  A few years ago, I started developing my own recipe for a dry rub and I am constantly "tweaking it".  This is the latest combination of spices that I am using to cook some mouth-watering ribs.  Hope you enjoy!

Dry Rub Seasoning Mix:

1/4 cup salt

1/2 cup brown sugar

1/4 cup black pepper

1/8 tsp. cayenne pepper

1 Tbsp. garlic powder

1 Tbsp. oregano

1 Tbsp. celery seed

1 Tbsp. paprika

1 Tbsp. chili powder

1 Tbsp. sweet basil

1 Tbsp. ground mustard

1 Tbsp. onion powder

Combine all dry ingredients and set aside. ( This recipe will make more dry rub than you will need, but can be stored in an airtight container in a dark place and can be used for any type of pork that you would like to cook.)

I use Baby Back Pork ribs, but you could certainly use spare ribs, if you prefer.

Flip racks of ribs over with bone side up. Start at one end of rack and remove thin membrane that runs across the entire length of the ribs. Pull slowly and the membrane will come off in one continuous piece.

Generously apply dry rub to both sides of racks of ribs -- working into the meat well with fingertips.

Place dry rub-coated ribs in a roaster pan.

Add 1/2 cup water and the secret ingredient...... 1 cup cola.

Cover tightly with foil and place in 400 degree oven for approximately an hour.

Remove from oven.  Set aside while you mix up the basting sauce.

Basting Sauce:

2 cups apple cider vinegar

2 cups water

1/2 cup dry rub seasoning mix

Combine vinegar, water and seasoning mix. Mix well.

Place ribs on grill - bone side down first. 

Cook 15 -20 minutes over medium heat, basting 4-5 times with a basting sauce. Turn ribs over and repeat.

** When ribs are almost cooked to desired doneness, you may baste with barbecue sauce, if desired. 

Remove ribs from grill when they reach desired doneness. 

MiMi's Favorite Grilled Corn On The Cob

4 ears of corn on the cob

Cooking Spray

Salt 

Pepper

Pull back the husks on each ear of corn, leaving them attached at the base of the ear.

Remove all of the "silks" on each ear of corn.

Spray each ear of corn with cooking spray and then season with desired amount of salt and pepper.

Pull the husks back up to close each ear of corn and then tie each ear tightly with a piece of cooking twine.

Place on hot grill for approximately 20-30 minutes (or until desired doneness) -- turning often.

While the corn is grilling, gather the remaining ingredients that you will need for toppings for your corn.

Sour Cream

Mayonnaise

Parmesan Cheese

Chili Powder

1 Lime

Mix together equal amounts of sour cream and mayonnaise. 

Slice lime into 8 slices. 

Place all toppings - mayo/sour cream mixture, Parmesan Cheese, Chili Powder and lime slices in small containers for serving.

Remove corn from grill when cooked to desired doneness.

Pull back husks to expose corn. 

Coat each ear with mayo/sour cream mixture. Sprinkle with Parmesan Cheese and Chili Powder. Squeeze lime juice all over corn.

This combination of toppings is just to die for!  You taste a combination of salty, spicy and sweet in EVERY bite!

I guarantee you'll go back for seconds on this one!

Hash Brown Quiche

A while back, one of my co-workers mentioned having seen Paula Deen make a Hash Brown Quiche.  A few nights ago, I decided to give this a try and this recipe is an adaptation of hers. 

I am a big fan of quiche anyway and this one was quite yummy!

3 cups, frozen shredded hash browns, thawed and drained

1/2 stick of butter, melted

3 large eggs, beaten

1 cup half and half

1 can Hormel canned ham

1/2 cup chopped onions

1/8 teaspoon red pepper

1 cup shredded Cheddar cheese *

Salt and pepper to taste

* I used Cheddar Cheese, but I think that Swiss Cheese would also be good with the ham.

Preheat oven to 450 degrees.

Press the drained hash browns between paper towels to dry them as best as possible.

Add the melted butter to the well-drained hash browns and mix well.

Press the hash browns into the bottom and sides of a 9 inch pie plate to form a crust.

Bake for approximately 20-25 minutes or until the hash browns are golden brown and starting to get crispy.

In a large mixing bowl, combine the half and half, eggs, and chopped ham.

Add chopped onion to the egg mixture.

Add red pepper.

Stir to combine.

Add shredded cheese to mixture.

Pour egg mixture into hash brown crust and return to the oven.

Lower the oven temperature to 350 degrees and bake for approximately 30 minutes or until the quiche is golden brown and a knife inserted in center comes out clean. The top of the quiche will be slightly puffed up.

ENJOY!

Chicken and Spinach Enchiladas

1 (10 oz.) package of chopped spinach, thawed

2 (10 oz.) cans of enchilada sauce

1 (16 oz.) jar of medium salsa, divided

1 (8 oz.) package of cream cheese

2 1/2 cups of shredded roasted chicken**

8 (8-9 inch) flour tortillas

1 (8 oz.) package of Mexican Four Cheese Blend

Combine both cans of enchilada sauce with 1/4 cup of salsa.

Place cream cheese in microwave-safe bowl and microwave on HIGH for approximately 1 minute until the cheese is soft.

Add thawed and drained spinach to softened cream cheese.

(Note: I drain spinach, squeeze out excess water and then press between paper towels to drain thoroughly.)

Add shredded chicken and remaining salsa and stir until well blended.

** I used the white meat only of a rotisserie chicken from my local grocery store deli.

Place about 1/3 cup of chicken spinach mixture across the center of each flour tortilla.

Roll up the tortillas.

Place rolled tortillas, seam side down, in a lightly greased 13" x 9" x 2" baking dish.

Pour enchilada sauce mixture over the top of rolled tortillas.

Sprinkle shredded cheese over top of tortillas.

Bake at 350 degrees for approximately 30 minutes until cheese is melted and mixture is bubbly. Remove from oven and let stand for 5 minutes.

Serve with desired toppings - shredded lettuce, sour cream, guacomole, ripe olives, etc.

* If you want the dish to be spicier, you may substitute hot salsa for the medium. (-;