Recipe adapted from allrecipes
5 cooked skinless boneless chicken breast halves, shredded
1 c. mayonnaise (I've made it with Greek yogurt as well and liked it)
3/4 c. chutney (I prefer mango but have only been able to find it in a spread. You could use jelly or jam....whatever you can find)
1 tsp. curry powder
1/4 tsp. pepper
2/3 c. chopped toasted pecans
1 c. seedless grapes halved
1/2 cup chopped onion
In a large bowl, combine mayonnaise, chutney, curry powder, and pepper. Stir in chicken, , grapes and onions and chill. Add the pecans just before serving and toss.
Showing posts with label nuts. Show all posts
Showing posts with label nuts. Show all posts
Friday, April 20, 2012
Tortellini Salad
This recipe is WONDERFUL for baby & bridal showers, in fact the recipe was dubbed by a friend 'baby shower salad' when I received it. This salad reminds me of spring & summer, hope you enjoy it as much as we do at our house!
18-20 oz. cheese filled tortellini
1 lb. fresh asparagus cut into 1-inch pieces
1 lg. yellow sweet pepper cut into 1/2-inch pieces
1 tsp. finely shredded lemon peel
1/3 c. lemon juice
1/4 c. olive oil
1 Tbsp. Dijon mustard
1 tsp. sugar
1 tsp. salt
1 clove garlic, minced
1/2 c. finely shredded fresh parmesan cheese
1/2 c. sliced green onion (about 4)
1/4 c. slivered almonds, toasted
Cook the tortellini according to package directions, adding the asparagus and yellow pepper during the last minute of cooking Rinse with cold water to stop cooking and set aside in a bowl.
Meanwhile blend the lemon peel, juice, oil, mustard, sugar, salt and garlic in a blender until incorporated.
Add the dressing to the tortellini mix and toss to coat. Cover and chill in the fridge for 2-8 hours. Just before serving stir in the cheese, onions and nuts.
ENJOY!
18-20 oz. cheese filled tortellini
1 lb. fresh asparagus cut into 1-inch pieces
1 lg. yellow sweet pepper cut into 1/2-inch pieces
1 tsp. finely shredded lemon peel
1/3 c. lemon juice
1/4 c. olive oil
1 Tbsp. Dijon mustard
1 tsp. sugar
1 tsp. salt
1 clove garlic, minced
1/2 c. finely shredded fresh parmesan cheese
1/2 c. sliced green onion (about 4)
1/4 c. slivered almonds, toasted
Cook the tortellini according to package directions, adding the asparagus and yellow pepper during the last minute of cooking Rinse with cold water to stop cooking and set aside in a bowl.
Meanwhile blend the lemon peel, juice, oil, mustard, sugar, salt and garlic in a blender until incorporated.
Add the dressing to the tortellini mix and toss to coat. Cover and chill in the fridge for 2-8 hours. Just before serving stir in the cheese, onions and nuts.
ENJOY!
Wednesday, April 14, 2010
Yum-E-Rice
3 c. cooked brown rice
1-15oz. can corn, rinsed and drained
1 red pepper, chopped
3 green onions, chopped
1 c.+ 2 Tbsp. dried cranberries
2 small carrots, grated ore finely chopped
4 Tbsp. fresh chopped parsley
1 garlic clove
4 Tbsp. low-sodium soy sauce
2 Tbsp. lemon juice
2 Tbsp. olive oil
1/4 c. roasted pine nuts
1/4 c. roasted slivered almonds
In a large bowl combine rice, corn, red pepper, onions, cranberries, carrots, and parsley; set aside.
In a blender or food processor add the garlic, soy sauce, lemon juice, and olive oil and process until smooth. Pour onto rice mixture and mix in the pine nuts and almonds. Serve at room temperature...mmm good!
1-15oz. can corn, rinsed and drained
1 red pepper, chopped
3 green onions, chopped
1 c.+ 2 Tbsp. dried cranberries
2 small carrots, grated ore finely chopped
4 Tbsp. fresh chopped parsley
1 garlic clove
4 Tbsp. low-sodium soy sauce
2 Tbsp. lemon juice
2 Tbsp. olive oil
1/4 c. roasted pine nuts
1/4 c. roasted slivered almonds
In a large bowl combine rice, corn, red pepper, onions, cranberries, carrots, and parsley; set aside.
In a blender or food processor add the garlic, soy sauce, lemon juice, and olive oil and process until smooth. Pour onto rice mixture and mix in the pine nuts and almonds. Serve at room temperature...mmm good!
Sunday, February 1, 2009
Pecan-Crusted Catfish
I found this recipe on Epicurious.com a while back and LOVED it. This is NOT a dish to make if you are cutting down on calories (unless of course you have planned on this being your only meal of the day). This is a very rich meal but very flavorful! When simmering the sauce I thought that the Worcestershire sauce would take over the flavor but it really gives it a nice balance. Enjoy!
Sauce
1 c. low-sodium chicken broth
1/4 c. fresh lemon juice
1 Tbsp. Worcestershire sauce
2 lg. garlic cloves, minced
1/2 c. whipping cream
3 Tbsp. unsalted butter, cut into pieces
Fish
1/2 c. all purpose flour
1 c. whole milk
1 lg. egg
4 6-8oz. catfish fillets
1 c. finely chopped pecans
1 Tbsp. vegetable oil
Combine the broth, lemon juice, Worcestershire sauce and garlic in a small non aluminum saucepan. Boil until liquid is reduced to 1/2 cup, about 8 minutes. Add cream. Boil until sauce thickens slightly, about 5 minutes. Reduce heat to low. Whisk in butter 1 tablespoon at a time. Strain sauce into a small bowl. Return sauce to pan.
To prepare the fish preheat the oven to 400°. Place flour on large plate. Whisk milk an degg in shallow bowl to blend. Sprinkle catfish fillets with salt and pepper. Lightly coat catfish fillets in flour. Dip into milk mixture. Coat 1 side of fish with pecans. Lightly coat second side with flour.
Heat 1/2 tablespoon oil in a large skillet over medium-high heat. Add 2 fish fillets to skillet, nut side down, and cook until nuts begin to brown, about 2 minutes. Turn fish over; cook 1 minute. Using a metal spatula, transfer fish, nut side up, to rimmed baking sheet. Repeat with remaining fish and 1/2 tablespoon oil. Bake until opaque in center, about 10 minutes.
Transfer catfish fillets to plates. Serve with sauce.
Sauce
1 c. low-sodium chicken broth
1/4 c. fresh lemon juice
1 Tbsp. Worcestershire sauce
2 lg. garlic cloves, minced
1/2 c. whipping cream
3 Tbsp. unsalted butter, cut into pieces
Fish
1/2 c. all purpose flour
1 c. whole milk
1 lg. egg
4 6-8oz. catfish fillets
1 c. finely chopped pecans
1 Tbsp. vegetable oil
Combine the broth, lemon juice, Worcestershire sauce and garlic in a small non aluminum saucepan. Boil until liquid is reduced to 1/2 cup, about 8 minutes. Add cream. Boil until sauce thickens slightly, about 5 minutes. Reduce heat to low. Whisk in butter 1 tablespoon at a time. Strain sauce into a small bowl. Return sauce to pan.
To prepare the fish preheat the oven to 400°. Place flour on large plate. Whisk milk an degg in shallow bowl to blend. Sprinkle catfish fillets with salt and pepper. Lightly coat catfish fillets in flour. Dip into milk mixture. Coat 1 side of fish with pecans. Lightly coat second side with flour.
Heat 1/2 tablespoon oil in a large skillet over medium-high heat. Add 2 fish fillets to skillet, nut side down, and cook until nuts begin to brown, about 2 minutes. Turn fish over; cook 1 minute. Using a metal spatula, transfer fish, nut side up, to rimmed baking sheet. Repeat with remaining fish and 1/2 tablespoon oil. Bake until opaque in center, about 10 minutes.
Transfer catfish fillets to plates. Serve with sauce.
Thursday, January 1, 2009
Cream Cheese Banana Nut Bread with streusel topping
Once I found this banana bread recipe I haven't made another since! It is so moist and the topping finishes the bread off. We like to substitute whole white wheat flour for the white flour.
Recipe adapted from Southern Living
3/4 c. butter, softened
1 (8 oz.) pkg. cream cheese, softened
2 c. sugar
2 lg. eggs
3 c. whole white wheat flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 c. mashed ripe bananas (about 4 medium)
1 c. chopped pecans (my favorite!)
1/2 tsp. vanilla extract
Streusel topping:
1/2 c. brown sugar
1 Tbsp. flour
1/8 tsp. cinnamon
2 Tbsp. chilled butter
1/2 c. pecan pieces
Make the streusel topping by combining the brown sugar, 1 tablespoon flour and cinnamon. Cut in the butter until crumbly then add the pecan pieces and stir together; set aside.
For the bread beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
Combine the flour and next 3 ingredients (powder, soda and salt); gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, pecans and vanilla. Spoon batter into 2 greased and floured loaf pans. Top with streusel topping and bake at 350˚ for 1 hour or until a long wooden pick inserted in center comes out clean and sides pull away from pan, covering with aluminum foil last 15 minutes to prevent over browning, if necessary. Cool bread in pans on wire racks 10 minutes. Remove from pans, and cool 30 minutes on racks before slicing.
Recipe adapted from Southern Living
3/4 c. butter, softened
1 (8 oz.) pkg. cream cheese, softened
2 c. sugar
2 lg. eggs
3 c. whole white wheat flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 c. mashed ripe bananas (about 4 medium)
1 c. chopped pecans (my favorite!)
1/2 tsp. vanilla extract
Streusel topping:
1/2 c. brown sugar
1 Tbsp. flour
1/8 tsp. cinnamon
2 Tbsp. chilled butter
1/2 c. pecan pieces
Make the streusel topping by combining the brown sugar, 1 tablespoon flour and cinnamon. Cut in the butter until crumbly then add the pecan pieces and stir together; set aside.
For the bread beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
Combine the flour and next 3 ingredients (powder, soda and salt); gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, pecans and vanilla. Spoon batter into 2 greased and floured loaf pans. Top with streusel topping and bake at 350˚ for 1 hour or until a long wooden pick inserted in center comes out clean and sides pull away from pan, covering with aluminum foil last 15 minutes to prevent over browning, if necessary. Cool bread in pans on wire racks 10 minutes. Remove from pans, and cool 30 minutes on racks before slicing.
Sunday, December 14, 2008
Great Grandma Poulton's Vanilla Fudge
2 c. sugar
1 c. milk
2 Tbsp. butter
1 tsp. vanilla
1 c. walnuts
Stir and cook sugar, milk and butter to a full boil that can't be stirred down, turn heat to medium and cook to soft ball stage. Pour into a bowl with the vanilla and cool then whip until no longer shiny. Add walnuts and pour onto a buttered plate.
1 c. milk
2 Tbsp. butter
1 tsp. vanilla
1 c. walnuts
Stir and cook sugar, milk and butter to a full boil that can't be stirred down, turn heat to medium and cook to soft ball stage. Pour into a bowl with the vanilla and cool then whip until no longer shiny. Add walnuts and pour onto a buttered plate.
Mom's Chocolate Fudge
2 c. sugar
2/3 c. milk
1/3 c. cocoa
2 Tbsp. corn syrup
1 tsp. vanilla
1/2 c. nuts
In a 3 quart saucepan heat the sugar, milk, cocoa and corn syrup over medium heat stirring constantly until sugar is dissolved and candy thermometer reads 234˚.
Cool without stirring to120˚. Add 1 tsp. vanilla and beat until candy is thick and no longer glossy. Quickly stir in nuts and spread in a pan until cool and firm.
2/3 c. milk
1/3 c. cocoa
2 Tbsp. corn syrup
1 tsp. vanilla
1/2 c. nuts
In a 3 quart saucepan heat the sugar, milk, cocoa and corn syrup over medium heat stirring constantly until sugar is dissolved and candy thermometer reads 234˚.
Cool without stirring to120˚. Add 1 tsp. vanilla and beat until candy is thick and no longer glossy. Quickly stir in nuts and spread in a pan until cool and firm.
Tuesday, December 2, 2008
Pecan-Caramel Crunch Ice Cream
This is a link to my VERY FAVORITE home made ice cream recipe. Click here! I just checked out the site and the recipe only got 4/5 stars, I can't believe it because it's definitely a 5 in my book! Give it a try and let me know what you think.
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