Baked Pecan Chicken: Preheat oven to 350° F. Pour melted butter in 9 x 13-inch Pyrex dish. Set aside.

Combine buttermilk and egg in a shallow dish; whisk to combine.

Process roasted pecans in food processor for 10 seconds. Add flour, Parmesan cheese, paprika and salt. Process for another 20 seconds or until all ingredients are well combined. Transfer to a shallow dish.

Dip the chicken pieces first in the buttermilk/egg mixture and then in the pecan/flour mixture, coating evenly. Place chicken in the prepared baking dish, turning to coat evenly with butter. Arrange chicken pieces in baking dish, skin side up.

Bake until the chicken is nicely browned and the juices run clear, about 1 hour. Yield: 4 servings.

Mardi Gras Rice: Melt butter in a large saucepan over medium heat. Add onion and yellow bell pepper; sauté until tender, about 5 minutes. Add rice; stir well to combine. Cook over medium heat for several minutes until the rice grains become opaque. Add chicken broth. Cover pan with paper towel and lid. Reduce heat to medium low and simmer for 15 minutes. Add frozen green peas; stir to combine. Cover with paper towel and lid and cook for another 5 minutes, or until rice is done. Yield: 4 to 6 servings.