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Pecan Meat Recipes
Papaya, Red Pepper and Pecan Salad With Chicken
- 8 cups torn romaine lettuce leaves
- 2 medium, ripe papayas, peeled, halved, seeded and cubed
- 1 large red bell pepper, halved, seeded and sliced into 1/4-inch pieces
- 2 green onions, trimmed and sliced, white part only
- ¼ cup freshly squeezed lime juice (2 limes)
- 2 tablespoons fat-free, reduced-sodium chicken broth
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- ¾ pound cooked boneless, skinless chicken breast, cut into bite-size pieces
- ¼ cup chopped pecans, toasted
In a large salad bowl, combine the lettuce, papaya, bell pepper and green onions. In a measuring cup or small bowl, whisk together the lime juice, broth, honey, garlic and mustard. Slowly add the olive oil in a thin stream and whisk the dressing until well-blended. Season to taste with salt and pepper. Pour the dressing over the salad, add the chicken, and toss until well-combined. Top with the pecans and serve.
Scallops With Lemon, Parsley and Pecans
- ½ cup pecan pieces or halves
- ½ cup packed flat-leaf parsley leaves
- 2 cloves garlic, roughly chopped
- Zest of 1 lemon
- 1/8 teaspoon salt, plus more for seasoning scallops
- 1½ pounds bay scallops
- Flour, for dredging
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
In a food processor fitted with the metal blade, combine pecans, parsley, garlic, lemon zest and 1/8 teaspoon salt. Process briefly until mixture is a chunky puree. (Or chop the mixture together very finely by hand.) Set aside.
Rinse scallops and pat dry. Lightly season to taste with salt. Roll scallops in flour, then toss in colander to shake off excess flour.
Heat oil in large skillet over high heat. When hot but not smoking, add scallops and saute quickly, tossing frequently, 4 to 5 minutes until golden and nearly cooked through. Reduce heat to low. Add pecan mixture and cook 2 minutes. Remove to serving plate and sprinkle with lemon juice. Makes 4 servings.
Sole Fillets With Pecan-Oat Crust
- 2/3 cup pecan halves
- 1/3 cup old-fashioned rolled oats
- 1 tablespoon yellow cornmeal
- ¼ teaspoon salt
- 2 egg whites
- 1 pound sole or flounder fillets
- 4 to 6 teaspoons vegetable oil
In a food processor or blender, combine the pecans, oats, cornmeal and salt. Process to form a medium-coarse meal, with bits of pecan no larger than a grain of rice. Spread the mixture on a flat plate.
Beat the egg whites in a soup plate or shallow bowl until foamy. Pat fillets dry. One at a time, dip each fillet in egg white, then in the pecan mixture, pressing lightly to coat evenly on all sides.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add as many of the fillets as will fit without crowding. Cook until golden brown and just cooked through, about 2 to 3 minutes per side. Repeat with remaining fillets, adding more oil as necessary.
Pecan-Crusted Southern Fried Chicken
- Vegetable oil, for frying
- ½ pound pecan pieces
- 2 cups flour
- 1 large frying chicken, cut into 8 pieces, about 3½ pounds (2 breasts, 2 legs, 2 thighs, and 2 wings)
- Salt and freshly ground black pepper
- 3 eggs, beaten
- 3 tablespoons milk
Heat the oil, over medium heat, in a large cast iron skillet. In a food processor, fitted with a metal blade, finely grind the pecans. Combine the pecans with the flour. Season with Essence. Season the chicken with salt and pepper. Whisk the eggs with 2 tablespoons of the milk. Dredge the chicken pieces in the pecan flour, coating each piece completely. Dip the chicken in the egg wash, coating completely and letting the excess drip off. Dredge the chicken in the pecan flour, for a second time, coating the chicken completely. Gently lay half of the chicken in the hot oil, skin side down. Fry for 6 minutes, turn and cook pieces 6 minutes more or until golden brown and the chicken is done. Remove pieces to a paper-lined plate. Sprinkle with more Essence. Fry all pieces in the same manner. Serve with slaw.
Pecan Chicken (2)
- 6 boneless, skinless chicken breasts, pounded thin
- 4 cups ice water and ice
- 4 teaspoons salt
- ¾ cup ground pecans
- 2 whole eggs
- 2 tablespoons milk
- 2 tablespoons honey
- ½ teaspoon salt
- ½ teaspoon black pepper, course ground fresh
Marinate the chicken breasts in iced salt water for ½ hour. Beat milk with honey, then add beaten edds, salt and fresh ground pepper. Put egg wash in one shallow bowl, and pecan meal in another. Dip each chicken breast in the egg wash, then into the pecan meal and pat the meal into the breast to form a crust. Place the breasts in a shallow baking pan that has been sprayed with cooking spray, and bake for 35 minutes at 375°, or until the breasts are done through.
Roast Beef Pita Supreme
- ¼ pound sliced lean roast beef, cut into strips
- 2 cups torn romaine lettuce
- 1 small orange, peeled and cut into chunks
- 2 tablespoons balsamic vinegar
- 1 tablespoon Pecans, coarsely chopped
- ¼ teaspoon dried basil
- 2 small oat bran pita breads, halved
In a medium bowl, combine beef, lettuce, orange, vinegar, pecans and basil. Divide the beef mixture among the four pita halves.
Crunchy Chicken Pie
- 3 chicken breasts
- 3-6 ribs celery, chopped
- 1½ cups Pecan pieces
- 1 8oz carton sour cream
- Salt to taste
- Pepper to taste
- 1 cup grated cheese
- 1 9" pie shell, baked
Cook chicken and cut into bite-size pieces. Mix all ingredients except cheese and fill the pie shell. Sprinkle cheese abundantly over the top and bake 15-20 minutes at 300°.
Chicken Packets
- 2 cups cooked, chopped chicken
- 1 (3 oz) pkg cream cheese, softened
- 1 teaspoon chopped chives
- 2 teaspoons milk
- ½ cup Pecan pieces
- Salt to taste
- 2 pkg. refrigerated crescant rolls
- ¼ cup melted margarine
Mix chicken, cream cheese, chives, milk, pecans and salt in a medium bowl (mixing with hands works best) to make filling. Unroll crescent rolls. Each tube will contain 4 rectangles of dough with a diagonal perforation. Press dough along each perforation so the rectangle halves will not separate. Place about ¼ cup of chicken mixture into thecenter of each rectangle. Fold dough over the filling and pinch the edges to seal tightly. Dip each packet in melted margarine. Place packet on a baking sheet. Bake in a preheated 350° oven for 20 minutes or until golden brown.
Pecan Baked Fish
- 1½ lbs fish fillets
- 1 beaten egg
- 2 cups Pecan meal
- 1 teaspoon thyme leaves
- 1 teaspoon onion powder
- ¼ teaspoon pepper
- ¾ cup dry bread crumbs
- ¼ cup wheat germ
- ½ teaspoon garlic powder
- ½ teaspoon salt
Mix together bread crumbs, wheat germ, pecan meal, thyme, garlic powder, onion powder, salt and pepper. Dip fillets in egg and then in crumb mixture. Place on lightly oiled rack in shallow baking pan.
Preheat oven to 450°. Bake 10 minutes for each inch of thickness of the fillet at its thickest part. Fish should flake easily with fork when done.
Lemony Pecan Chicken
- 1 cup chopped fresh parsley
- ½ cup grated Parmesan cheese
- ½ cup chopped Pecans
- 2 cloves garlic
- 1 tablespoon dried basil
- 3 tablespoon lemon juice
- 1/3 cup peanut oil
- 6 skinned and boned chicken breast halves
- 1/8 teaspoon salt
- Garnish: lemon slices and wedges, fresh parsley sprigs
Stir together parsley, cheese and pecans. Set aside 2/3 cups of this mixture. Add the 1/3 cup remaining parsley mixture with garlic, basil, lemon juice in blender. Process until smooth, stopping once to scrape down sides. Turn on high, gradually adding oil in a slow, steady stream. Process until blended. Arrange chicken halves in an ungreased 11x7x1½ baking dish; sprinkle with salt. Pour mixture from blender over chicken; sprinkle with reserved 2/3 cup parsley mixture. Bake at 350° for 30 minutes or until done; garnish, if desired. Serves 6.
Pecan Chicken
- 4 chicken breast halves, skinned and boned
- ¼ cup honey
- ¼ cup Dijon mustard
- 1 cup finely chopped Pecans
Place each piece of chicken between 2 sheets of wax paper; flatten to ¼ thickness using a meat mallet or rolling pin. Set aside. Combine honey and mustard; spead on both sides of chicken and dredge chicken in Pecans. Arrange chicken in a lightly greased shallow baking dish. Bake at 350° for 30 minutes or until tender. Serves 4.
Baked Chicken with Pecans
- 1 large onion
- 1 clove garlic
- ½ bell pepper
- ½ cup flour
- 1 tablespoon paprika
- ½ cup butter or margarine
- 6 chicken breasts
- 1 cup fresh tomatoes, quartered
- ¼ cup fresh parsley or 2 teaspoon dried
- 1 tablespoon Worcestershire sauce
- 1 teaspoon curry powder
- 1 teaspoon thyme
- 2 tablespoons vinegar
- 2 tablespoons dry mustard
- 1 cup currants or white raisins
- 1 cup fresh mushrooms or a 4¼ oz. can drained
- ½ cup Pecans, large piece
Chop and sauté onion, garlic and bell pepper. Set aside. Mix together flour and paprika. Dip chicken breasts in melted butter and then in flour mixture. Brown and place in 3½ qt. casserole dish. Add sautéed ingredients to top of chicken, along with tomatoes and parsley. Mix together Worcestershire sauce, curry powder, thyme, vinegar and dry mustard and pour over chicken. In preheated 300° oven, bake 40 minutes. Then add currants, mushrooms and Pecans. Bake 15 minutes longer.
Salmon Log
- 1 lb. can salmon
- 1 8 oz. pkg. cream cheese, softened
- 1 tablespoon lemon juice
- 2 teaspoons grated onion
- 1 tablespoon horseradish
- ¼ teaspoon salt
- ½ teaspoon liquid smoke
- ½ cup chopped Pecans
- 3 tablespoons nipped parsley
Drain and flake salmon. Remove skin and bones. Combine salmon with next 6 ingredients, mix thoroughly. Chill several hours. Shape mixture into 2 x 8" log. Roll log in a Pecan and parsley mixture. Chill. Serve with crackers.
Chicken Supreme In Cantaloupe Shells
- 4 cantaloupes
- 5 cups diced, cooked chicken
- 1 teaspoon salt
- 1 teaspoon curry powder
- 1 cup chopped pecans
- ¼ cup chopped green onions
- 1 teaspoon grated lemon rind
- ½ cup lemon juice
- 1 cup mayonnaise
Halve, peel and dice one cantaloupe to make 1½ cups. Place chicken in large bowl. Sprinkle with salt and curry. Mix well. Add diced melon, pecans, onions and lemon rind. Pour on lemon juice. Mix gently. Cover. Refrigerate to chill until serving time. Cut remaining three cantaloupes in half. Scrape out seeds. Scallop or zig-zag edges. Cover with plastic wrap and refrigerate. At serving time, fold mayonnaise into chicken mixture. Spoon into melon halves. Garnish with mint. Makes 6 servings.
Chicken A L'Orange
- ½ cup all-purpose flour
- 2 teaspoons grated orange peel
- 1 teaspoon paprika
- ¾ teaspoon pepper, divided
- 3 lbs. chicken parts, skinned
- 1 tablespoon vegetable oil
- ½ cup water
- 1½ cups orange juice
- ½ cup chopped pecans
- 2 tablespoons light brown sugar
- ¾ teaspoon cinnamon
- 1¼ teaspoons ginger
In a paper or plastic bag combine flour, orange peel, paprika, and ½ teaspoon pepper. Remove 2 tbs. of the flour mixture; set aside. Add a few pieces of chicken to the bag at a time; coat well, shaking off excess flour. In a large skillet heat oil until hot. Add chicken; brown on all sides. Add water; bring to a boil. Reduce heat and simmer, covered, until chicken is tender, about 30 minutes. Remove chicken to a serving platter; keep warm. Stir in reserved flour mixture to skillet. Add orange juice, pecans, brown sugar, cinnamon, ginger, and remaining ¼ teaspoon black pepper. Cook and stir until thickened, about 1 minute. Spoon sauce over chicken. Garnish with orange slices, if desired. 4 servings.
Speckled Trout with Pecan Sauce
(or other sweet, firm fish filets)
- For 6 filets:
- 1 stick butter (unsalted)
- 1 med. onion (1 cup chopped)
- 3 cloves garlic
- 2 tablespoons fresh lemon juice
- ½ cup Pecan pieces, chopped fine
- ½ teaspoon salt
- 10 drops Tabasco
- ¼ cup cornflour
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon paprika
- pinch cayenne pepper
- 8 tablespoons clarified butter
- 18 Pecan halves
Preheat broiler to high. Blend first 7 ingredients in a blender or processor to make sauce. Simmer gently approximately 15 minutes. Sift flour and next 4 ingredients. Heat butter in large frying pan. Lightly coat the filets with the seasoned flour mixture. Fry filets gently until golden brown. Lay filets in broiler pan, top with equal portions of sauce and broil approximately 1 minute. Use remainder of sauce when serving. Remove filets to a warmed serving dish and decorate with the Pecan halves.
Oven-Fried Pecan Chicken
- 1 cup prepared biscuit mix
- ½ teaspoon salt
- 2 teaspoons paprika
- ½ teaspoon poultry seasoning
- 1 cup finely chopped Pecans
- 1 broiler-fryer (2½-4 lbs.) cut in serving pieces
- ½ evaporated milk
- ½ cup melted butter
Combine biscuit mix, seasonings and Pecans. Dip chicken pieces in evaporated milk, then coat well with flour mixture. Place in 13 X 9 X 2 baking dish. Pour melted butter over chicken, completely covering every piece. Bake in 375° oven for 2 hours. 4-5 servings.
Chicken Salad
- 6 chicken breasts, boiled until tender
- 1 cup chopped sweet pickles
- 1 cup chopped Pecans
- 1 cup finely chopped celery
- 1 teaspoon salt
- 1 cup mayonnaise (approximate)
- 1 #2 can crushed pineapple (drained)
- 1 large onion, chopped
- 1 teaspoon pepper
Cook chicken breasts with ½ cup chopped celery, onion, salt and pepper until tender. De-bone and finely chop chicken. Add pickles, Pecans, remaining ½ cup of celery, and pineapple. Moisten with mayonnaise to suit your taste.
Crunchy Baked Ham
- 1 boneless ham, about 10 lbs
- 1 cup firmly packed brown sugar
- 3 tablespoons honey
- 3 tablespoons prepared yellow mustard
- 1 cup chopped pecans
- 1/8 teaspoon ground cloves, if desired
Bake ham as directed on wrapper. Meanwhile, combine brown sugar, honey, mustard, pecans, and cloves to make a thick paste. Thirty minutes before ham is cooked, remove from oven. Remove rind, if any, from ham; spread thickly with sugar mixture. Bake 30 min. longer, until glazed.