Tag Archive | Pecans

Sugar and Spice Pecans

Sugar and Spice Pecans

Ingredients:

1 Tbs egg white
2 cups pecans
1/4 cup sugar
1 Tbs pumpkin pie spice

Directions:
1. Heat oven to 300. Place nuts in a small bowl; pour the egg white over the nuts and stir until the nuts are coated and sticky.
2. Mix the sugar and pumpkin pie spice; sprinkle over the nuts, stirring until the sugar mixture completely coats the nuts. Spread on an ungreased baking sheet. Bake for 30 minutes.

Recipe: Chicken salad pockets

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Chicken Salad Pockets

Ingredients:
4 c Chicken, cooked
1c Mayonnaise
1/4 tsp Garlic powder
1Tbs Dried minced onion
1/8 tsp Black pepper
1 c Celery
1/4 c Walnuts
1/4 c Pecans
4 Pita pockets (8 halves)

Instructions:
It is best to start with cold cooked chicken. dice the chicken into small pieces. Place the Chicken into a large bowl. In a smaller bowl, combine the mayonnaise, garlic powder, onion, and black pepper. Mix well.

Now put the mayonnaise mixture into the bowl with the chicken and mix well. Then stir in the celery and nuts. Congrats, you now have chicken salad. Take your chicken salad and stuff it onto your pita pockets. You can also serve this as a sandwich between two slices of bread but that’s pretty boring.

Recipe: Sweet Potato Casserole

Sweet Potato Casserole
(makes about 10 servings)

Sweet Potato Casserole

Ingredients:

Casserole:
2 1/2 pounds sweet potatoes, (3 medium), peeled and cut into 2-inch chunks
2 large eggs
1 tablespoon canola oil
1 tablespoon honey
1/2 cup low-fat milk
2 teaspoons freshly grated orange zest
3-4 Tbs orange juice
1 teaspoon vanilla extract
1/2 teaspoon salt

Topping:1/2 cup whole-wheat flour
2 Tbs Demerara sugar (can substitute in brown)
1 Tbs orange juice
1 tablespoon canola oil
1 tablespoon butter, melted
1/2 cup chopped pecans

How To:

  1. Preheat oven to 350`. Set aside a 2qt. casserole dish.
  2. Place sweet potatoes in a pot and cover with water. Bring to a boil. Cover and cook over medium heat until done, about 15 minutes
  3. Meanwhile, make the topping. Mix flour, sugar, orange juice, oil and butter in a small bowl. Blend with a fork or pastry blender until very crumbly. Stir in pecans.
  4. Back to the potatoes, drain and mash in the pan. Measure out around three cups but more is just fine too.
  5. Whisk eggs, oil and honey in a medium bowl. Add sweet potato and mix. Then add in milk, orange zest, orange juice, vanilla and salt. Put it all in the casserole dish. Try to spread it out evenly.
  6. Sprinkle topping over the casserole. **At this point you can cover and put in the fridge for up to 2 days if needed**
  7. Bake the casserole until heated through and the top is lightly browned, 35 to 45 minutes.

If you like my Sweet Potato Casserole, you’ll love my other recipes