Spicy Pickled Peaches with Blue Cheese, Maché and Pecans

Ingredients

Directions

Serves 4 as a salad or fruit & cheese course.

  • 4 small almost-ripe peaches, pits removed and thinly sliced
  • 1 small Thai red chili, minced – if that level of heat isn’t your thing, remove the seeds from the chili or use a Jalapeno or another milder pepper
  • 1 1/2 cups good quality champagne vinegar
  • 4 ounces good quality soft Blue cheese – I used Rogue Creamery’s Smokey Blue
  • 3/4 cup pecan halves, toasted or untoasted (your preference)
  • 2 cups loosely packed Maché or baby arugula leaves, washed and dried thoroughly
  • fresh ground black pepper and kosher salt, to taste

For the peaches: In a medium mixing bowl, quickly whisk together the minced chili and the champagne vinegar. Mix in the sliced peaches and toss to coat thoroughly. Either cover tightly with plastic wrap or place peaches & liquid in a tightly sealed jar. Marinate 3 hours to overnight – this all depends on the texture of the peaches you like. I like mine still firm so I erred on the 3 hours side. Also, I shook the bowl gently to swish them around every hour or so.

Pickled Peaches with Pecans

To assemble the salads: Divide the peaches into 4 plates – I drained the pickling liquid off by fishing them out of the bowl with a slotted spoon. Arrange on your serving plates and crumble 1 ounce of Blue cheese on each. Evenly divide the loose greens and the pecans. Finish each plate with fresh ground black pepper and a sprinkle of kosher salt. Serve immediately.

Source: http://www.runningwithtweezers.com/pickled-peach-salad/

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Green Beans with Bacon and Pecans

Ingredients

Directions

Author: Savory Sweet Life

Prep time:  

Cook time:  

Total time:  

Serves: 4-6
A nice green bean side dish made with a maple syrup and Dijon mustard dressing. Tossed with crumbled bacon and pecans, this side dish is a great way to dress up green beans.
Instructions
  1. Emulsify maple syrup, olive oil, red wine vinegar, Dijon mustard, and garlic in a food processor or blender, and set aside.
  2. Blanch green beans by boiling them for 3-5 minutes until crisp. Drain the beans immediately and transfer them to a large bowl of ice water. Wait three minutes and drain. Allow the green beans to air dry or by patting them with a paper towel.
  3. Toss the beans in the dressing and top them off with the crumbled bacon and pecans. Season lightly with salt and pepper.

Credit to: Alice Currah, http://savorysweetlife.com/2011/04/greenbeansbaconpecans/

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Pecan Protein Smoothie

Ingredients

  • 1 cup Raw Pecans Soak for 2 hours or more
  • 2 cups Filtered water
  • 2 Frozen Bananas
  • 3 Large romaine lettuce leaves
  • 1 tbsp Ground Flaxseed
  • 2 tbsps Pure Maple Syrup
  • 2 tsps Vanilla Extract
  • 1/2 tsp Cinnamon
  • Pinch Unrefined Salt

Directions

Grade B maple syrup provides a nice rich, strong maple flavor but you can use your favorite type. Just be sure you don’t use artificial syrup to keep this smoothie recipe healthy!

Serves: 2
Prep time: 10 minutes

Put all ingredients in blender and puree until smooth.

Nutrition score per serving:
Calories: 575
Fat: 41g
Saturated fat: 4g
Sodium: 5mg
Carbs: 53mg
Fiber: 12g
Protein: 7g

Recipe courtesy of Sheree Clark, Fork in the Road.

http://www.shape.com/healthy-eating/healthy-recipes/8-amazingly-delicious-and-healthy-pecan-recipes/slide/8

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Butter Pecan Frosting

Ingredients

  • 1/4 cup butter
  • 1 lb powdered sugar
  • 1 tsp vanilla
  • 4 to 6 tbsps evaporated milk
  • 2/3 cup toasted pecans

Directions

Cream butter, add powdered sugar, vanilla and evaporated milk until of spreading consistency. Stir in 2/3 cups toasted pecans . Frost cake with your delicious Butter Pecan Frosting!

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Pecan Divinity Candy

Ingredients

  • 3 cups sugar
  • 1/2 cup white Karo syrup
  • 1/2 cup cold water
  • 2 egg whites
  • 1 tsp vanilla
  • 1-1/2 cup chopped pecans

Directions

In heavy saucepan, mix sugar, syrup and cold water. In mixing bowl, beat egg whites until stiff. Boil first mixture until it forms soft ball when dropped in cold water. Then pour half of it only into beaten egg whites, beating all the while. Return the other half of syrup to heat until it forms a hard ball when dropped into cold water. Then pour this syrup into egg whites mixture, beating until firm enough to stand peaks. Cool. Add vanilla and pecans and mix well When divinity stand with out spreading, drop by teaspoonful onto waxed paper.

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Pecan Pie

Ingredients

  • 1/2 cup brown sugar
  • 3 eggs, beaten
  • 1 cup Karo syrup
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 1 cup sugar
  • 2 tbsps melted butter
  • 2 tbsps flour
  • 1 cup

Directions

Mix ingredients together, adding pecans last. Pour into pastry shell. Bake in hot oven 400 F for 15 minutes; reduce heat to 350 F and bake for 35 minutes.

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Toasted Butter Pecan Cake

Ingredients

  • 2 cups chopped pecans
  • 1-1/4 cup butter softened
  • 3 cups flour
  • 2 tsps baking powder
  • 1/2 tsp salt
  • 2 cups sugar
  • 4 unbeaten eggs
  • 1 cup milk
  • 2 tsps vanilla

Directions

Toast pecans in ¼ cup butter in 350 degree oven 20 to 25 minutes stirring frequently. Sift flour, baking powder and salt. Cream 1 cup butter. Gradually add sugar. Creaming well. Blend in eggs one at a time beating well after each addition. Add dry ingredients alternately with milk, beginning and ending with dry ingredients. Blend well after each addition. Stir in vanilla and 1-1/3 cups pecans . Turn into 3 nine inch layer pans greased and floured. Bake @ 350 degrees for 25 to 30 minutes.

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