Sunshine!

Sorry for this very brief post. I'm on a book deadline and I haven't even started the collection of data for having our taxes done. So this is just a quick "Howdy!" from the Upper Midwest!

I hope you are safe from the flooding and other inclement weather across the country, and that you are seeing blue skies and sunshine today, like we are!  This is the cover of my upcoming release, in June. It makes me think of spring!

Do you have a super easy, family favorite recipe you'd like to share? For these hectic days, here is one I will be making tonight!

Leave a response, and you'll be entered in a drawing for an e-copy of any one of my books listed on Amazon.





Parmesan-Pecan Chicken

1/2 cup freshly grated parmesan (not from a shaker can)
1/2 cup flour
1/2 tsp salt
1/4 tsp pepper
1/2 cup finely chopped pecans (or walnuts)
1/2 cup milk
1/2 cup butter (not margarine)
4 boneless skinless chicken breasts

Combine first five (dry) ingredients for crumb mixture.
Flatten the chicken if necessary, so pieces are approximately the same height.
Dip  chicken briefly in milk, roll in crumbs.
Let sit a couple minutes to "set", then quickly dip in milk and coat again in the crumbs.
Let the chicken sit for a couple minutes to again let the coating "set."
Heat butter in skillet, medium heat, (not too high or the chicken will brown but not be done inside.) and saute chicken about 4 min per side.
Serve with wild rice and fresh asparagus.

Roxanne Rustand