Description
Here’s a fun spin on a holiday staple! With cheddar and ricotta cheeses, sour cream and cavatappi noodles, this macaroni and cheese is extra creamy, extra creative and extra delicious. Sprinkle with a mixture of blended pecans and cheddar cheese to add a crunchy finish to this family favorite dish.
Ingredients
- 1/2 cup raw pecan pieces
- 8 ounces cavatappi pasta
- 1 tablespoon butter
- 8 ounce block of cheddar cheese
- 15 ounces part skim ricotta cheese
- 4 tablespoons sour cream
- 1 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 large egg, lightly beaten
- 2 to 4 tablespoons pasta cooking water
Instructions
- Preheat oven to 375F.
- Cook cavatappi in salted boiling water. Drain, reserving ½ cup pasta cooking water. Return pasta to cooking pot and stir in butter.
- While pasta is cooking, shred cheddar cheese on a box grater.
- Using a food processor, combine ¼ cup of shredded cheese with pecans. Process until a coarse breadcrumb consistency.
- Add remaining cheddar cheese, ricotta, sour cream, salt and pepper to the warm pasta. Stir until thoroughly combined. Add egg, stir. Add 2 to 4 tablespoons pasta water to loosen mixture, stir until smooth.
- Pour into a buttered 9-inch square or round casserole dish and top evenly with pecan/cheddar topping.
- Bake for 30 minutes.
Description
This layered pecan pasta salad is an elegant but easy side or main dish. Perfect to serve when hosting a gathering or attending a special occasion, it can easily be customized with seasonal ingredients. This version combines fresh vegetables, oranges, cheese and pecans for a light and bright pasta salad dish.
Ingredients
- 1/4 cup salt
- 12 ounces orecchiette pasta, or other small pasta
- 4 cups of radicchio, thinly sliced
- 1 cup halved marinated olives (Kalamata and green)
- 1/2 cup marinated artichoke, cut into bite-size pieces
- 1/3 cup chopped sun-dried tomatoes
- 1 cup pecan pieces, plus optional pecan halves for garnish
- 3/4 cup chopped parsley or mint (or both)
- 6 ounces feta cheese
- 1 cara cara orange, cut into slices
- 2 cups chopped spinach
- Lemon vinaigrette and fresh-cracked pepper (optional)
Instructions
- Bring a large pot of water to a boil with 1/4 cup of salt. When water is bubbling, add in pasta, allow water to come back to a boil, then start timer for about 10 minutes. When pasta is cooked, el dente, drain and rinse under cold water. Set aside.
- In a large, clear bowl, layer half of the radicchio on the bottom. Sprinkle half of the olives, artichoke, and tomato on top. Next, spread out half of the pasta, 1/2 cup of pecan pieces, half of the parsley, 3 ounces of crumbled feta, and the orange slices.
- Add the spinach, then repeat layering steps with the radicchio, olives, artichoke, tomato, pasta, pecan pieces, parsley, feta, and orange.
- If using the dressing, add to your taste after layering is complete.*
- Crack with fresh pepper and refrigerate for about an hour before serving.
Description
Perfect for summertime entertaining occasions this beautiful Pecan Berry Green Salad, boasts combines layers of greens, berries, goat cheese, and golden pecans. Using the season’s freshest ingredients, this elegant salad is simple and impressive.
Ingredients
- 7 to 8 ounces mixed salad greens (1 package)
- 6 ounces fresh blueberries
- 8 ounces fresh strawberries, sliced
- 6 ounces goat cheese, crumbled
- 1 cup raw pecan halves
- Balsamic vinaigrette dressing or dressing of your choosing*
Instructions
- On a large platter, spread out the salad greens.
- Next, sprinkle on blueberries, then layer the strawberries working from the outer edge of the plate to the center.
- Using your fingers, crumble the goat cheese onto the greens in medium to large crumbles.
- Finally, spread on the pecans.
- Toss with your favorite dressing* and serve cold.
*Nutrition information based on 2 tablespoons of dressing per serving.
Description
Savory spiced pecans are sprinkled atop grilled peaches, tangy goat cheese and fresh mixed-greens for a refreshing seasonal salad with nice nutty crunch.
Ingredients
Spiced Pecans:
- 2 cups pecan halves
- 1 large egg white
- 3 tablespoons dark brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon kosher salt
Salad:
- 1/4 cup + 2 teaspoons extra-virgin olive oil or pecan oil, divided
- 1/4 cup white wine vinegar
- 1 teaspoons Dijon mustard
- 1/4 teaspoon garlic powder
- 1/8 teaspoon kosher salt
- 2 large peaches, halved and pits removed
- 6 cups mixed baby greens (such as arugula, spring mix, and spinach)
- 4 ounces soft goat cheese
Instructions
- Make the Spiced Pecans: Preheat oven to 275F. Line a rimmed baking sheet with parchment paper and set aside.
- In a medium size bowl, whisk together egg white, brown sugar, cinnamon, cayenne pepper, and salt until well combined. Fold in pecans and mix until pecans are evenly coated in mixture. Spread in a single layer on prepared baking sheet.
- Bake for 45 to 50 minutes, stirring occasionally until pecans are fragrant and golden brown. Allow to cool completely.
- Make the Salad: In a small bowl, spouted measuring cup, or mason jar, whisk together 1/2 cup olive oil, white wine vinegar, Dijon mustard, garlic powder, and salt and pepper. Set aside.
- Brush cut side of peach halves with remaining olive oil and grill on an outside grill or grill pan on stove top set over medium/high heat until grill lines appear and peaches become tender; about 3 to 5 minutes. Remove peaches and cut into slices.
- Divide greens among four plates. Top with grilled peach slices and goat cheese. Divide 1 cup of the spiced pecans evenly among the salads and keep the other cup for a snack later. Top each salad with a drizzle of the vinaigrette. Serve and enjoy!
Description
Chocolate glazed pecans are tossed with dried tart cherries, yogurt covered raisins, and a few pretzels to add saltiness to this snack mix.
Ingredients
- 1 1/2 cup pecan halves
- 1 large egg white
- 1/4 cup light brown sugar
- 1 1/2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon vanilla extract
- 1 teaspoon salt
- 1 Tablespoon water
- 1 cup dried tart cherries
- 1 cup small pretzels
- 3/4 cup yogurt covered raisins
Instructions
- Whisk together egg white, brown sugar, cocoa powder, vanilla extract, and salt until well blended. Add about 1 tablespoon water to thin mixture slightly. Fold in pecan halves until well coated. Spread mixture onto parchment lined baking sheet.
- Bake at 325 degrees F. for about 15 to 20 minutes or until mixture well set. Stir pecan mixture several times during baking. Allow pecans to cool completely and transfer to a bowl. Mix in dried cherries, pretzels, and yogurt covered raisins.
Description
Prefer savory over sweet at snack time? These gluten-free Savory Spiced Pecan Energy Bites will provide sustaining fuel and wake up your taste buds with a spicy kick.
Ingredients
- 1/2 cup pecan pieces
- 3/4 cup rolled oats
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 2 tablespoons tahini
- 1 tablespoon honey
- 1/2 tablespoon Dijon mustard
Instructions
- In a food processor, pulse the oats and pecans until it becomes a fine, almost a flour-like consistency.
- Then add the salt, cumin, garlic powder, paprika, tahini, honey, and Dijon mustard. Pulse until all ingredients are thoroughly combined.
- Using a 1 tablespoon measuring spoon scoop out the mixture and shape into a ball. (Shape into a ball vs. rolling or the mixture will crumble.) Repeat with the remaining mixture.
- Store in the refrigerator.
Description
RDN Dawn Jackson Blatner provides us with a nutritious, bite-sized treat that is packed with flavor and perfect for snack time!
Ingredients
- 1 cup raw pecan pieces
- 15 ounce can chickpeas, rinsed and drained
- 1 tablespoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 1/2 cup dark chocolate chips
Instructions
- To a blender or food processor add pecan pieces, chickpeas, vanilla extract, cinnamon, and sea salt.
- Blend about 3-5 minutes, scraping down sides occasionally, until smooth & creamy.
- Fold in the dark chocolate chips.
- Form into 24 cookie dough balls. Eat as-is. No baking required!
Note: Store leftovers in an airtight container in the fridge for 5 days, or freeze for up to 3 months.
Description
Blogger Liz Moody makes nutritious snacking easy with this delicious recipe – Pecan Cinnamon Roll Dough Bites!
Ingredients
Filling Ingredients
- 1/2 cup pecan pieces
- 1/4 teaspoon cinnamon
- 1 tablespoon coconut sugar
- Pinch of salt
Dough Ingredients
- 2 cups pecan pieces
- 3 tablespoons maple syrup
- 1/2 teaspoon cinnamon
- 1 tablespoon vanilla extract
- 1/2 cup oat flour
- 1/8 teaspoon fine grain sea salt
Instructions
- Add filling ingredients – pecan pieces, cinnamon, coconut sugar and salt – to a food processor and pulse a few times until the mixture resembles sand. Transfer the mixture to a bowl
- Add the 2 cups of pecan pieces from the dough to processor and process for 3-5 minutes, or until the consistency resembles nut butter
- Add remaining dough ingredients to the processor and process for 1-2 minutes, until well combined
- Roll dough gently into ping pong-sized balls. Then, press and roll into 3 inch sized balls
- Press the 3 inch dough into the filling so that one side is coated, then gently coil with that side facing in.
- Place bites on parchment-lined pan, pressing any parts that broke back into a ball shape.
- Place in freezer to cool. Bites can remain in the freezer for up to 3 months.
Optional: gently toast your pecan pieces at 325 F for 10 min or so, or until fragrant (this takes a bit more time but makes the rolls taste fresh from the oven).Optional: Top these bites with frosting! Mix together one personal sized container of vanilla yogurt with powdered sugar until it’s your desired sweetness. Drizzle on top.
Description
Blogger Liz Moody shares a delicious and nutritious 5-minute snack recipe that kicks up the flavor: Jerk-Spiced Pecans!
Ingredients
- 2 cups raw, halved pecans
- 3/4 teaspoon smoked paprika
- 3/4 teaspoon ground allspice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cumin
- Pinch nutmeg
- Pinch cayenne
- 3/4 cup maple syrup
- 1/2 teaspoon dried thyme
- 3/4 teaspoon fine grain mineral salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
Instructions
- Add the pecans, smoked paprika, allspice, cinnamon, cumin, nutmeg, and cayenne to a skillet.
- Turn heat to medium and toast for 1-2 minutes, until the spices are fragrant.
- Add the maple syrup, thyme, salt, onion powder, and garlic powder and stir well to coat, then cook for 2-3 more minutes, until the maple syrup has thickened.
- Pour onto parchment paper and space out so they’re not touching each other. They’ll harden as they cool.
- Store in a tightly sealed container at room temp for up to 5 days.
Description
A classic pasta dish gets a nutritious makeover. Swap out traditional Alfredo sauce ingredients for better-for-you pecans, cauliflower and milk that come together with linguine to make a hearty and delicious meal. Recipe by Katie Morford, Mom’s Kitchen Handbook.
INGREDIENTS
- 2/3 cup raw pecan halves
- 1 cup oat milk (or milk of your choice)
- 2 cups medium cauliflower florets
- 1 large clove garlic
- 1 pound linguine
- Zest and juice of 1 lemon
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/3 cup freshly grated Parmesan cheese or vegan Parmesan, plus more for garnish, if desired
Instructions
- Put the pecans in a blender and cover with the oat milk. Leave to soak, but don’t blend yet.
- Bring a large pot of salted water to a boil. Add the cauliflower and garlic and boil until tender enough to easily pierce with a knife, about 5 to 6 minutes. Use a slotted spoon to scoop out the cauliflower and garlic, drain well, and add to the blender.
- Bring the water back to a boil and add the linguine. Cook according to package directions until al dente.
- While the linguine cooks, add the lemon zest and juice, salt, and pepper to the blender. Puree until smooth.
- When the linguine is done, scoop out 1/2 cup of the pasta water and set aside. Drain the linguine and return immediately to the pot. Add the pecan/cauliflower sauce, Parmesan, and enough pasta cooking water so the sauce lightly coats the pasta.
- Serve immediately.
