Sweet and Sour Salmon & Pecan Chicken

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Have I ever mentioned how much I love Pioneer Woman’s lasagna? It received the greatest honor when recently we were at Grandma’s house and I whispered to Mr. V that I liked our lasagna better than Grandma’s. And Grandma’s lasagna has always been my favorite food in the world.

I’ve decided what makes it so great is (1) a total lack of ricotta, which I just tolerate and really can’t stand; (2) mixing spicy sausage with the beef; and (3) a total and complete lack of chopping anything. I mean really, doesn’t that add to any meal?

I don’t even chop garlic because I always use this:

My mother-in-law once saw this is in my fridge and commented, “Oh, I always wondered who bought those huge jars.”

I know it is a felony to foodies everywhere, but I love garlic and I hate chopping it, and this is just so easy. So there.

I told Mr. V that since the lasagna makes a huge pan I hoped he didn’t mind we’d have to eat it most of this week. And he declared if he could only eat five things the rest of his life, this would definitely be it. Then he told me to put it in some lunch tupperwares too, and by that he meant “load those babies up.”

This got us thinking about what his five favorite things were, and made me reminisce about some things I used to make a lot in the past. So in honor of that, I’ve decided to make two oldies-but-goodies to go along with our lasagna-plentiful week.

Pecan Chicken

Yield: 4 servings

This is the first meal I ever cooked Mr. V, and he proposed a week later!


  • 4 boneless, skinless chicken breasts, pounded thin
  • 2 T stoneground mustard
  • 3 egg whites
  • 1/2 to 1 c. bread crumbs
  • 1/2 c. chopped pecans
  • optional
  • 1/2 c. heavy cream
  • 1 T stoneground mustard


Mix mustard and egg whites together in one dish. In another dish, mix bread crumbs and pecan pieces. Dip the chicken in the egg white mixture, then the bread crumbs. Cook in a skillet on medium-high heat until they are cooked through.

If you wish, mix together 1/2 cup heavy whipping cream and 1 T stoneground mustard with the drippings from the chicken. Heat until it begins to bubble and serve as a cream sauce over the chicken.


I like this with a chicken-flavored rice mix and baby carrots steamed, with a honey glaze.


Sweet and Sour Salmon for Two

Prep Time: 5 minutes

Cook Time: 12 minutes

Total Time: 17 minutes

Yield: 2 servings

Serving Size: 5 ounces fish


  • 10 oz. salmon, cut into two pieces
  • 1 lime, zested and juiced
  • 1 tsp. chili powder
  • 1/2 tsp. salt
  • 2 T honey


Place salmon on a baking sheet covered with parchment paper. Mix 1 tsp. lime zest, 1 T lime juice, chili powder, and salt. Rub into salmon.

Put honey in microwave for 15 seconds and drizzle over salmon.

Bake at 500 F for 12 minutes or until done (salmon flakes and is not translucent).



7 thoughts on “Sweet and Sour Salmon & Pecan Chicken

  1. I am always looking for recipes for two. Thanks for sharing! We love salmon and try to eat it at least 2-3 times a month.

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