Tuesday Recipe: Orange Pecan Chicken

I love the flavor of pecans and walnuts, especially when roasted, or cooked with other foods. Another very simple recipe, without having to utilize a lot.


Chicken breasts, or thighs. Preference to taste/how many people you are feeding. This picture 2 large, and one small breast pieces.

Tuesday Recipe: Orange Pecan Chicken

Chicken
1/2 cup pecans
2 oranges
2 tbsp soy sauce
1 tbsp honey
2 tsp salt
2-3 tabs of butter


1. You can cut up the chicken into medallions, or leave whole, if you cut it up though, it will require half the time to cook. Turn oven to 350 degrees.
2. In stove top pan combine zest from oranges and then squeeze juice. Add rest of the ingredients and allow to warm over low heat and flavors to mix.
3. If chicken is in medallions, add to mixture, and then transfer to an oven safe dish. If not pour pecan/orange sauce mixture over chicken in an oven safe container. Place in oven and let cook for 10 minute windows. After 10 minutes, spoon liquid mixture and pecans onto chicken (or mix medallions up with sauce). Continue to do this for 30 minutes for medallions and small/medium breasts, or 40 minutes for larger breasts.
4. Options exist. You can add scallions, garlic for a more traditional "orange chicken" flavor, or pepper, sriracha for a spicier pepper flavor, or a little maple syrup/honey for a sweeter nutty flavor.

Recipe Tuesday: Crustless Pumpkin Cheesecake

I have, an obsession with pumpkin. Everyone around me knows it, and when I suggest I came up with a new recipe, they ask if it has pumpkin in it. This weekend I tried a different type, but because I forgot eggs (no one is perfect), it came out, like something I didn't want. So, I instead will share my Pumpkin cheesecake recipe.

Tuesday Recipe:

Crustless Pumpkin Cheesecake


1 can (8 oz) of pumpkin puree (not pie filling, which is sweetened)
2 packages of cream cheese (8 oz each)
4-6 oz of Heavy cream (a little over 1/2 cup)
2 Tablespoons Pumpkin spice (amounts vary on your taste), or ground cloves, ginger, nutmeg, cinnamon, allspice (easier to just get pumpkin spice)
8 oz of sour cream ( about 1 cup)
4 eggs
1 Tablespoon of vanilla extract
1 Tablespoon Liquid Stevia or Sweetner of choice (Not much though, it doesn't need a lot)

Optional Topping:
Low Carb Dulce De Leche Glaze

2 cups Almond milk (unsweetened Vanilla)
1 cup Heavy cream
1 Tablespoon vanilla extract
1 Tablespoon Liquid Stevia

1. Preheat oven to 400 degrees.
2. Let cream cheese warm so it softens. When softened, mix pumpkin puree, cream cheese, and sour cream on a low setting (try to not whip the ingredients).
3. Separately combine eggs, heavy cream, sweetener, vanilla, and pumpkin spice.
4. Slowly add together, making sure to scrape sides so mixture is fully mixed. Again mix on low settings to avoid whipping the mixture.
5. Use butter/oil of choice and prepare a 9x3 spring form pan. When prepared pour mixture into the spring form pan, and nestle in a water bath (like a custard) before placing in the oven.
6. After 10  minutes lower temperature on oven to 250 degrees, and let bake for 45 minutes.
7. Remove from oven, place on counter for 30 minutes before placing in the refrigerator to cool for at least 2 hours.

Easy Optional Topping:

Do not start this part until the cheesecake has been cooling for at least an hour.

1. Combine all ingredients in a pan and heat on low heat until reduced to desired thickness. (This amount on low heat could/should take over an hour to reduce).
2. Pour on cheesecake after it has properly cooled, but while topping is still warm and malleable.