Category Archives: pecans

Foodie Friday: Salad Ideas

Good Day Foodies!! Hope you all had a marvelous week. It’s time for Foodie Friday’s. This week we will be taking a look at a few options for making a salad. This will not be the only post on salads but rather a start of a complete series of posts on different salad options. This series will run for the next few months.

Salads don’t just begin with lettuce, but pasta, spinach, fruit or even cheese. What types of items do you like in your salad? If I’m having a salad with lettuce, I’ll usually make a bed of spring mix and add some arugula and spinach, along with shredded carrots, mandarin oranges, dried cranberries, golden raisins, pecans, cucumbers, and avocados. For a dressing sometimes I’ll drizzle honey mustard, ranch, strawberry vinaigrette or an Asian peanut dressing. It all depends on what my taste buds are craving.




Chicken Salad with Grapes & Pecans

Chicken Salad with Grapes Recipe
Photo Credit: Southern Living

1/2 cup of mayonnaise or ranch dressing
1 tablespoon fresh lemon juice
2 pounds skinned and boned chicken breasts, cooked and chopped
3 cups red and white seedless grapes, halved
1 cup chopped pecans, toasted

Combine all ingredients except pecans. Cover and store chill in refrigerator for at least 1 hour. Add pecans when ready to serve.

Quick Chef Salad:

Shredded Cheese
Cherry Tomatoes
Ham
Romaine Lettuce

Mix together and add your favorite dressing

Apple Pecan Gorgonzola Salad

Apple, Pecan and Gorgonzola Side Salad recipe
Photo Credit: Kraft Foods

2 Granny Smith apples, sliced
2 Tbsp. toasted Chopped Pecans
2 Tbsp. Crumbled Gorgonzola Cheese
1/2 cup Italian Dressing Mix, prepared with balsamic vinegar
Arrange apples slice on a plate in a circle. Sprinkle with pecans and cheese. Drizzle dressing on top.
Other Quick Salad Ideas:
Tomato & Peaches: Mix wedges of tomatoes and peaches, add slivers of red onion, a few red-pepper flakes and cilantro. Dress with olive oil and lime or lemon juice.
Carrots & Blueberries:  Grate carrots, toast some sunflower seeds, and toss with blueberries, olive oil, lemon juice and plenty of black pepper. Sweet, sour, crunchy, soft.
Red Salad: Combine tomato wedges with halved strawberries, basil leaves, shaved Parmesan and balsamic vinegar.
5-Bean Salad:  Chickpeas, cannelloni or other white beans, kidney or other red beans, steamed string beans and steamed yellow wax beans. Toss with vinaigrette, chopped scallions or red onion, and parsley.
Warm Potato Salad: Boil bite-size red potatoes. While still warm, dress them with olive oil, lemon juice, whole grain mustard, capers and parsley. Chopped shallots, bell peppers, etc.
Watermelon & Feta:  combine with roughly chopped mint, crumbled feta, sliced red onion and chopped Kalamata olives. Dress lightly with olive oil and lemon juice.You may need to add salt.
 
Walnut & Blue Cheese: Toss mixed greens with walnuts, blue cheese and raspberries; drizzle with a simple vinaigrette.
Smoked Salmon & Avocado:  Mix watercress with chopped smoked salmon, avocado, red onion and capers. Make a vinaigrette with olive oil, sherry vinegar and mustard powder.
Little Italy:  Chop or julienne salami and prosciutto, then toss with cubed mozzarella, chopped tomato, pepperoncini, oil and wine vinegar.
Thai & Sesame Noodles:  Combine about a half-cup peanut butter with a tablespoon soy sauce and enough coconut milk to make the mixture creamy (about a half cup), along with garlic and chili flakes in a blender or food processor. Toss sauce with cooked and cooled noodles, a load of mint, Thai basil, and/or cilantro, and lime juice. Shredded cucumber and carrots optional.
Hope you enjoy these salads, as always feel free to comment on our blog, send us an email, a tweet or comment on our Facebook Page.

 


Taste Test Tuesday: Spiced Pecan Pumpkin Bread with Pecan Pumpkin Butter

Happy Tuesday Everyone! We’re so glad you decided to stop by and visit with us today. We took a trip to William-Sonoma to see what they had in store for the holidays. We were having a craving for pumpkins. While in the store we found Spiced Pecan Pumpkin Bread with a Pecan Pumpkin Butter.

Williams-Sonoma Spiced Pecan Pumpkin Quick Bread Mix

You can get them separately for $11.95 each or together as a set for $21.00. All you add is two eggs, a melted stick of butter and water to the mix, stir, then bake. Our kitchen smelled amazing during the hour it was in the oven. Imagine trying to take bread out the oven with two other adults and a toddler staring at you wanting to savor the spiced pumpkin goodness.

Once we got it out the oven and let it cool for a minute, everyone dug in. You can taste the crunchy pecans, cinnamon, nutmeg and just a hint of ginger. Add on some of the Pecan Pumpkin butter and it was heavenly. A smooth texture with a little crunch of the pecans, we tried it on biscuits, toast, bagels, french toast (pumpkin bread) and even added on sugar cookies.

This was definitely a snack that we enjoyed . The bread and butter each come with additional recipes of items you can try with them. If you do not have a William-Sonoma store in your area you can order these items and more from their website. Just click the button on the sidebar of our blog.

As always we thank you for stopping by the kitchen today. If you have a product or something you would like us to try on Taste Test Tuesday please feel free to contact us. We love to eat!!


Foodie Friday: Easter Brunch

It’s Easter weekend, you are preparing for a day of reflection with family and friends. Easter Egg Hunts, baskets to fill, and new clothes for Easter Sunday. How about a change in plans, we know there is always a big Easter dinner, but how about an Easter brunch. It can be held on Saturday or Sunday- your choice. Below are some tasty options for creating your menu.

Pecan Crusted French Toast

Ingredients

  • 3 tablespoons butter
  • 3 large eggs, warmed to room temperature
  • 1 cup warm milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 8 slices challah bread or other dense bread, sliced about 3/4-inch thick
  • 3/4 cup Georgia pecan halves, finely chopped
  • Maple syrup
  • Directions

    1. In a large skillet, melt 1 tablespoon butter over moderate heat.
    2. Beat eggs, milk, vanilla, cinnamon, nutmeg and salt until well blended.
    3. Sprinkle a heaping tablespoon of pecans onto a small plate.
    4. Dip one slice of bread in egg mixture to coat both sides, then press one side into pecans on plate. Repeat with another slice of bread.
    5. Cook slices, pecan side down, about 5 minutes or until lightly browned. Turn and brown other side.
    6. Transfer to platter, cover and keep warm in a low oven; repeat dipping and cooking remaining slices, adding more butter as necessary to the skillet.
    7. Serve with maple syrup.

    Citrus Coconut Salad with Maple Syrup

    maple citrus salad with coconut

    Ingredients

  • 2 large pink grapefruits, peeled and  sliced
  • 2 large navel oranges, peeled and sliced
  • 2 blood oranges, peeled and sliced
  • 1 lime, peeled and sliced
  • 1 1/2 tablespoon(s) pure maple syrup
  • 6 tablespoon(s) fresh coconut shavings
  • 2 tablespoon(s) fresh tarragon, for garnish
  • Directions

    1. Slice in between membranes of grapefruits and 1 navel orange to release segments into a sieve; transfer segments to a large platter.
    2. Squeeze any remaining juice from citrus membranes into sieve. Set aside bowl with juice.
    3. Slice remaining navel orange, blood oranges, and lime crosswise into 1/4-inch-thick rounds and layer atop grapefruit and orange segments on platter.
    4. In a small bowl, combine 1/2 cup reserved juice with maple syrup.
    5. Pour syrup mixture over citrus. (Citrus can be stored, covered, in a refrigerator for up to 1 day.)
    6. Sprinkle coconut over citrus and gently toss. Garnish with tarragon before serving.

    Note: Don’t have a sieve, then just use a small bowl

    Home Fries

    Ingredients

    • 4 red potatoes
    • 1 tablespoon olive oil
    • 1 onion, chopped
    • 1 green bell pepper, seeded and chopped
    • 2 tablespoons olive oil
    • 1 teaspoon salt
    • 3/4 teaspoon paprika
    • 1/4 teaspoon ground black pepper
    • 1/4 cup chopped fresh parsley

    Directions

    1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes.
    2. Drain, cool cut into 1/2 inch cubes.
    3. In a large skillet, heat 1 tablespoon olive oil over medium high heat. Add onion and green pepper.
    4. Cook, stirring often, until soft; about 5 minutes. Transfer to a plate and set aside.
    5. Pour remaining 2 tablespoons of oil into the skillet and turn heat to medium-high. Add potato cubes, salt, paprika and black pepper.
    6. Cook, stirring occasionally, until potatoes are browned; about 10 minutes. Stir in the onions, green peppers and parsley and cook for another minute. Serve hot.
    Shrimp & Veggie Omelet

    Ingredients

    • 1 onion, diced
    • 1 clove garlic, crushed
    • 1/2 cup sliced fresh mushrooms
    • 1/4 cup diced green bell pepper
    • 12 medium shrimp – peeled and deveined
    • 5 eggs
    • 1/2 cup milk
    • 1 teaspoon Old Bay Seasoning
    • 1 tablespoon olive oil
    • 4 ounces shredded Cheddar cheese
    • 1 tomato, sliced

    Directions

    1. In a medium nonstick saucepan over medium heat, cook and stir the onion, garlic, mushrooms and pepper until tender, about 5 minutes.
    2.  Mix in shrimp, and cook until opaque. Remove from heat, and set aside.
    3. In a medium bowl, beat together eggs and milk. Mix in Old Bay Seasoning.
    4. Heat the olive oil in a skillet over medium heat.
    5. Pour in egg mixture, and cook 5 minutes, or until firm. Top with Cheddar cheese, tomato and the onion and shrimp mixture. Fold eggs over filling, and serve warm.
    Blueberry Lemon Parfaits

    Ingredients

    • 2 cups fresh or thawed frozen blueberries
    • 2 (8 ounce) cartons non-fat lemon yogurt
    • 10 gingersnaps, crumbled

    Directions

    1. In each of four parfait glasses or tall wineglasses, put 1/2 cup blueberries, followed by 1/2 cup yogurt.
    2. Then crumbled gingersnaps.
    We hope you enjoy today’s menu. Need a recipe or have a question about a recipe don’t hesitate to contact us.
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