About Rene Carter

Chicken Marsala

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We added buttery toasted pecans and even dredged the chicken in a pecan mixture for extra flavor and texture in this Chicken Marsala recipe. The results are amazing!

Ingredients

  • 3 tablespoons butter, divided
  • 1 cup pecan pieces, divided
  • 1/3 cup all-purpose flour
  • 4 skinned and boned chicken breasts (about 1 1/2 lb.)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons olive oil
  • 8 ounces assorted mushrooms, trimmed and sliced
  • 2 shallots, sliced
  • 3/4 cup chicken broth
  • 1/2 cup Marsala
  • 1/4 cup coarsely chopped fresh flat-leaf parsley

Preparation

  1.  Melt 1 Tbsp. butter in a small nonstick skillet over medium-low heat; add 2/3 cup pecans, and cook, stirring often, 4 to 5 minutes or until toasted and fragrant.
  2. Process flour and remaining 1/3 cup pecans in a food processor until finely ground; place flour mixture in a large shallow bowl.
  3. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a rolling pin or flat side of a meat mallet. Sprinkle chicken with salt and pepper; lightly dredge in flour mixture.
  4. Melt remaining 2 Tbsp. butter with olive oil in a large nonstick skillet over medium-high heat; add chicken, and cook 2 to 3 minutes on each side or until golden brown and done. Remove chicken from skillet.
  5. Add mushrooms and shallots to skillet; sauté 3 minutes or until mushrooms are tender. Add broth and Marsala to skillet, stirring to loosen particles from bottom of skillet. Bring mixture to a boil, reduce heat to medium, and cook, stirring occasionally, 5 minutes or until sauce is slightly thickened. Return chicken to skillet, and cook 1 to 2 minutes or until thoroughly heated.
  6. Transfer chicken to a serving platter; spoon mushroom-Marsala mixture over chicken, and sprinkle with parsley and toasted pecans.

Hot Caramel-Pecan Topping

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Spruce up your ice cream with this surprisingly easy caramel topping.

Ingredients

  • 1 (19-oz.) jar butterscotch-caramel topping
  • 1 1/2 cups chopped toasted pecans
  • 2 tablespoons whipping cream
  • 2 tablespoons maple syrup
  • 1/2 teaspoon kosher salt

Preparation

  1. Cook butterscotch-caramel topping, pecans, whipping cream, maple syrup, and kosher salt in a saucepan, stirring occasionally, 3 to 5 minutes or until thoroughly heated.
  2. Serve warm.

Oatmeal, Chocolate Chip, and Pecan Cookies

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These easy drop cookies are crisp on the outside and slightly chewy on the inside. Chocolate minichips disperse better in the batter, but you can use regular chips.

Ingredients

  • 1 1/4 cups all-purpose flour (about 51/2 ounces)
  • 1 cup regular oats
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/3 cup butter, softened
  • 1 1/2 teaspoons vanilla extract
  • 1 large egg
  • 1/4 cup chopped pecans, toasted
  • 1/4 cup semisweet chocolate minichips

Preparation

  1. Preheat oven to 350°.
  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt), stirring with a whisk; set aside.
  3. Place sugars and butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg; beat until blended. Gradually add flour mixture, beating at low speed just until combined. Stir in pecans and minichips. Drop dough by tablespoonfuls 2 inches apart onto baking sheets lined with parchment paper. Bake at 350° for 12 minutes or until edges of cookies are lightly browned. Cool on pans 2 minutes. Remove cookies from pans; cool on wire racks

Yield: 3 dozen (serving size: 1 cookie)

Pecan-Stuffed Pickled Jalapeños

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Slice pickled Jalapeño pepper in half, fill with store-bought herbed garlic cheese and sprinkle with chopped pecans for an easy, 3-ingredient appetizer. You can make these a day ahead and keep chilled until serving time.

Ingredients

  • Whole pickled Jalapeño peppers
  • Spreadable garlic-and-herb cheese, softened
  • Chopped toasted pecans

Preparation

  1. Cut peppers in half lengthwise; remove and discard seeds and membranes. Pipe softened cheese into each pepper half. Press peppers, cheese sides down, into chopped toasted pecans. Cover and chill up to 1 day.

Simply Deviled Eggs

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Learn how to make deviled eggs with this easy recipe. Take your deviled eggs to the next level with creative additions such as bacon, shrimp, chives, crabmeat, pecans and pimiento.

Ingredients

  • 12 large eggs
  • 1/3 cup fat-free Greek yogurt
  • 2 ounces 1/3-less-fat cream cheese
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon salt

Preparation

  1. Place eggs in a single layer in a stainless steel saucepan. (Do not use nonstick.) Add water to depth of 3 inches. Bring to a rolling boil; cook 1 minute. Cover, remove from heat, and let stand 10 minutes. Drain.
  2. Place eggs under cold running water until just cool enough to handle. Tap eggs on the counter until cracks form; peel.
  3. Slice eggs in half lengthwise, and carefully remove yolks. Mash together yolks, yogurt, and next 4 ingredients until smooth using a fork. Spoon yolk mixture into egg white halves. Serve immediately, or cover and chill 1 hour before serving.

5 New Favorites

Try these innovative stir-ins to make your own signature deviled eggs. Prepare recipe as directed, stirring one of the following delicious combos into yolk mixture (Step 3).

  1. Creole Shrimp: 1/2 cup finely chopped cooked shrimp, 3 Tbsp. sautéed chopped green bell pepper, 1 minced green onion, 1/4 teaspoon Creole seasoning, 1/4 teaspoon hot sauce. Top with cooked shrimp.
  2. Texas Caviar: 3 Tbsp. chopped roasted red bell pepper, 1 minced green onion, 1 Tbsp. minced pickled Jalapeño pepper, 1 Tbsp. chopped fresh cilantro, 1 teaspoon Italian dressing mix. Top with canned black-eyed peas and fresh cilantro leaves.
  3. High Society: 1/2 cup cooked fresh lump crabmeat, 2 teaspoon fresh tarragon, 1/2 teaspoon lemon zest, 1/4 teaspoon pepper. Top with cooked fresh crabmeat and watercress.
  4. Georgia Peach: 3 Tbsp. peach preserves, 1/4 cup finely chopped country ham, 1 teaspoon grated Vidalia onion, 1/2 teaspoon apple cider vinegar, 1/4 teaspoon pepper. Top with sliced fresh peaches and chopped toasted pecans.
  5. Triple Pickle: 3 Tbsp. chopped bread-and-butter pickles, 2 Tbsp. chopped capers. Top with pickled okra slices.

Parmesan-Pecan Fried Chicken

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Southern pecans and Cajun seasoning give this fried chicken its Southern accent.

Ingredients

  • 2 pounds chicken breast tenders, cut into 1-inch-wide strips
  • 1 cup buttermilk
  • 1 cup ground pecans
  • 2/3 cup plain yellow cornmeal
  • 2/3 cup grated Parmesan cheese
  • 1 tablespoon Cajun seasoning
  • 1 tablespoon paprika
  • 2 large eggs, beaten
  • Vegetable oil
  • Pickled Okra Salsa

Preparation

  1. Place chicken and buttermilk in a large zip-top plastic freezer bag. Seal and chill 1 hour. Remove chicken from buttermilk, discarding buttermilk.
  2. Combine pecans and next 4 ingredients in a shallow bowl. Dip chicken in eggs; dredge in pecan mixture, shaking off excess. Arrange on a baking sheet. Pour oil to depth of 1 1/2 inches into a cast-iron Dutch oven or 12-inch (2 1/4-inch-deep) cast-iron skillet; heat to 350°. Fry chicken, in batches, 2 to 3 minutes or until golden brown and chicken flakes with a fork. Drain on a wire rack over paper towels. Serve with Pickled Okra Salsa.

Note: We tested with Zatarain’s Creole Seasoning.

Pickled Okra Salsa

Ingredients

  • 5 whole pickled okra, sliced
  • 1/2 cup chopped sweet onion
  • 4 teaspoons chopped fresh cilantro
  • 1 teaspoon fresh lime juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 1 (14.5-oz.) can diced tomatoes with mild green chiles, drained

Preparation

  1. Pulse first 6 ingredients and half of tomatoes in a food processor 4 to 6 times or until thoroughly combined.
  2. Stir in remaining diced tomatoes. Serve immediately, or cover and chill.
  3. Store in refrigerator up to 7 days. If refrigerated, let stand at room temperature 15 minutes before serving