Tag Archives: pecan

Honey Pecan Chicken

My dear friend Jen told me about a chicken recipe that she tried the other night, wondering if I could make it gluten free.  Seemed easy enough.  And it was… as well as delicious!  The prep work took me less than 10 minutes, so it is perfect for a busy weeknight meal that you want to taste homemade.  Thanks, Jen!

Honey Pecan Chicken

Pieces:

  1. 3-4 boneless chicken thighs (you could also use breasts)
  2. one cup raw pecans
  3. one half cup cornmeal
  4. 2 tsp. chili powder
  5. 4 tbsp. honey
  6. pinch of salt and pepper

Process:

  1. In a food processor or mini chop, combine the pecans, cornmeal, chili powder, and salt and pepper.  Finely chop.  Put mixture into a bowl.
  2. Coat both sides of the chicken with 3 tbsp. of honey and then coat the chicken on both sides again with the pecan, cornmeal, and chili mixture.
  3. Place coated chicken in a sprayed cooking pan and drizzle the last 1 tbsp. of honey evenly over the chicken.
  4. Bake at 350 degrees for 25-30 minutes, until chicken is done.
  5. Enjoy hot!

pecan chickenHappy Allergy Free Eating!

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Roasted Pear Salad

When my mom makes dinner, she almost always makes a salad to go with the meal.  A salad adds veggie servings and bulks up the meal to make you feel fuller.  She is always so creative with her salads, and this one was one of my favorites when I went visiting a couple weeks ago.  Hope you enjoy it as much as I do!

Roasted Pear Salad

Pieces:

  1. 4 Anjou pears
  2. 1 tablespoon vegan butter, melted
  3. 2 tablespoons sugar
  4. 2 tablespoons cider vinegar
  5. 1 shallot, minced
  6. 3 tablespoons extra virgin olive oil
  7. salt & pepper
  8. 1 small bunch trimmed watercress, rinsed & dried
  9. 1 small package mixed salad greens, rinsed & dried
  10. 1 cup crumbled blue cheese (optional)
  11. ½ cup toasted pecan halves

Process:

  1. Preheat oven to 500 degrees.
  2. Peel pears, remove cores and slice pears into fourths.
  3. Place slices in a large bowl and toss with the melted butter and sugar.
  4. Spread the slices on a baking sheet in a single layer.  Roast about @10 minutes.  Flip each slice over and roast @5 minutes longer.   Watch so pears don’t burn.
  5. Remove from oven and let cool.
  6. Whisk vinegar, shallot, oil, and salt&pepper to taste.
  7. Combine watercress and salad greens in a large serving bowl.  Gently toss with vinaigrette.
  8. To toast pecans:  Place pecan halves in dry small skillet over medium heat.  Shaking pan occasionally, toast for @1 or 2 minutes, until fragrant, careful not to burn pecans.
  9. Plate onto salad plates and top with pears, pecans and blue cheese.

pear salad

 

Happy Allergy Free Eating!

 

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Pecan Fried Zucchini with Lemon Aioli

 

Last week I ventured out to my local farmer’s market to support my local community.  I bought a few tomatoes, zucchini, and some strawberries.  This week, the zucchinis were looking a little sad, so I made fried zucchini sticks… crusted in pecans… and dipped in homemade lemon aioli.  Super delicious combination!

Pecan Fried Zucchini with Lemon Aioli

Pieces:

  1. 2 zucchini
  2. one bottle vegetable oil
  3. one cup pecan meal (or just finely chop pecans in the mini chop)
  4. 2 egg whites
  5. 4 tbsp. mayo (or vegan alternative)
  6. one half tsp. finely chopped garlic
  7. the juice of one half of a lemon
  8. one tsp. lemon zest
  9. sprinkle of salt and pepper

Process:

  1. Fill a deep pan with the oil and put over high heat.  (Don’t worry… it doesn’t all get absorbed!)
  2. Cut the zucchini into sticks, about a half inch wide and two inches long.
  3. Put the egg whites and pecan meal into separate bowls.
  4. When the oil starts to simmer, dip each zucchini stick into the egg whites and then the pecan meal.  Then drop it into the oil.
  5. Do about 6-7 sticks at a time, let them simmer in the oil about 10 seconds, then take them out with a slotted spoon and let cool on a paper towel.  Repeat with another 6-7 sticks.  You might want to use new oil halfway through because it starts to get dark, personal preference.
  6. When all the zucchini are fried, make the aioli.  Combine the mayo, garlic, lemon juice, lemon zest, and salt and pepper in a bowl.  Stir to combine.
  7. Serve the zucchini hot with the aioli dipping sauce.

Happy Allergy Free Eating!

 

 

 

 

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