What’s cooking with Tina!

Ingredients
For the maple glaze:

• 2 tablespoons apple cider vinegar
• 2 tablespoons sugar
• 1/4 cup maple syrup
• 2 tablespoons diced pecans, toasted
• white pepper to taste

For the grilled chicken:

• 4 skinless, boneless chicken breasts, 3 to 4 oz. each
• 1 tablespoon olive oil
• salt and pepper

Cooking Instructions
For the maple glaze:

1. In a small saucepan, heat the cider vinegar and sugar over medium heat until the mixture boils and the sugar dissolves.
2. Add the maple syrup and bring it to a boil.
3. Lower the heat and simmer for 1 to 2 minutes to thicken.
4. Remove from heat and stir in the toasted pecans.
5. Season with salt and pepper to taste.

For the grilled chicken:

1. Preheat the grill to medium-high.
2. Sprinkle the chicken breasts with salt and pepper and drizzle with olive oil.
3. Place the chicken on the grill and cook for about 5 to 6 minutes per side, until the juices run clear.
4. Place the chicken on a serving platter and brush it with the maple-pecan glaze.

INGREDIENTS:

• 6 eggs
• 2 cups dark corn syrup
• 1 cup sugar
• 1 cup packed dark brown sugar
• 1/4 cup (1/2 stick) butter, melted
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 1-1/2 cups pecan pieces
• 2 unbaked (9-inch) pie shells

TO PREPARE:

Whisk the eggs lightly in a bowl. Stir in the corn syrup, sugar, brown sugar, butter, vanilla and salt. Fold in the pecans. Spoon the pecan mixture evenly into the pie shells. Bake at 350 degrees for 1 hour. Remove the pies to a wire rack to cool.

NOTE: A holiday must. Serve with whipped cream on the side.