Pecan appetizers

  • Pecan Spinach Artichoke Dip.

    Pecan Spinach Artichoke Dip. Courtesy of American Pecan

 
Posted1/30/2019 6:00 AM

Pecan Spinach Artichoke Dip

Add flavor and texture to the classic spinach and artichoke dip with pecans. Ready in just 35 minutes and always a crowd pleaser, serve this irresistible appetizer alongside crackers, chips or vegetables at your next get together.

 

8 ounces reduced fat cream cheese

1 14-ounce can artichoke hearts packed in water, drained

1 cup reduced fat Greek yogurt

¾ cup parmesan cheese, shredded

¾ cup part skim mozzarella, shredded, divided

10 ounces frozen spinach, thawed and squeezed

½ teaspoon kosher salt

¼ teaspoon black pepper

1 cup raw pecan pieces

In the bowl of a food processor, add cream cheese and artichokes. Pulse several times or until artichokes are chopped and mixed evenly with the cream cheese. Transfer to a large bowl.

Add Greek yogurt, parmesan cheese, ½ cup of mozzarella, spinach, kosher salt and black pepper. Mix well to combine. Spread mixture into an ovenproof skillet or small casserole dish. Sprinkle dip with pecan pieces and reserved mozzarella cheese.

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Cover with foil and bake at 375 for 20 to 25 minutes or until cheese is melted and dip is bubbling. Serve with chips, crackers, or vegetables.

Serves 30, assumes 3 servings person (2 tablespoons per serving).

Nutrition Calories 70, Fat 5g, Sat Fat 1.5g, Sodium, 130mg, Carbs 4g, Fiber 2g, Protein 4g

Recipe courtesy of AmericanPecan.com.

Baked Pecan-Crusted Chicken Tenders.
Baked Pecan-Crusted Chicken Tenders. - Courtesy of American Pecan

Baked Pecan-Crusted Chicken Tenders

Baked pecan-crusted chicken tenders are a delicious (and nutritious) twist on a family favorite! Simple to make, this recipe will become a go-to weeknight family dinner dish. And serve alongside this buttermilk ranch dip if you'd like for even more flavor!

                                                                                                                                                                                                                       
 

1½ to 2 pounds chicken breast tenders or chicken strips

2 cups raw pecan halves or pieces

1 cup panko (or gluten free bread crumbs)

1 teaspoon garlic powder

¼ teaspoon cayenne

1 teaspoon salt

1 cup all-purpose flour (or gluten-free flour blend)

3 large eggs

Buttermilk Ranch Dip (optional)

¼ cup buttermilk

½ cup mayonnaise

½ cup sour cream

1 teaspoon parsley

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon dried dill

½ teaspoon salt

Preheat oven to 425 degrees. In a food processor, pulse pecans until fine as bread crumbs. Mix pecans along with panko, garlic powder, cayenne and salt in a shallow bowl.

In another shallow bowl, whisk eggs until smooth. And finally, in a third shallow bowl add flour.

Lightly season chicken tenders with salt and pepper. Working with one chicken tender at a time, dip in eggs, flour, eggs and then pecan mixture. (be sure to press the pecan mixture onto the chicken to be sure it is completely coated.) Set chicken on a baking sheet lined with a cooling rack or parchment paper. Repeat with remaining chicken.

Place chicken on center rack and bake for 20 minutes, until golden brown and cooked through.

While chicken is baking prepare buttermilk ranch dressing by combining all ingredients in a small bowl and whisking until smooth.

Serve pecan-crusted chicken tenders warm. If desired, pair with buttermilk ranch dip.

Note: Nutritional do not account for buttermilk ranch dip

Nutrition Calories 340, Fat 21g, Sat Fat 3.5g, Sodium 540mg, Carbs 23g, Fiber 2g, Protein 14g

Recipe courtesy of AmericanPecan.com.

Buffalo-Pecan Pimiento Cheese Dip.
Buffalo-Pecan Pimiento Cheese Dip. - Courtesy of American Pecan

Buffalo-Pecan Pimiento Cheese Dip

The only thing better than a delicious pimiento cheese dip for game day? Pimento cheese dip with hot sauce and the buttery crunch of pecans. Whip it up in 15 minutes and add it to your tailgating line up -- whether you're on the couch, or at the stadium!

1 cup raw pecan halves

½ pound (or 2 cups) sharp cheddar cheese, freshly grated

4 ounce jar sliced pimientos

2 tablespoons red hot sauce (like Franks RedHot Original Sauce)

2 tablespoons mayo

1 teaspoon kosher salt

½ teaspoon fresh cracked pepper

1 tablespoon chives, chopped

Preheat oven to 350 degrees.

Spread pecans on a baking sheet and roast for 8 to 10 minutes, or until golden brown and fragrant, tossing once halfway through the cooking time. Remove from oven and set aside to let cool completely. Loosely chop the cooled pecans.

In a bowl, combine the cheddar cheese and pimientos with all the juice in the jar, Franks RedHot sauce, mayo, salt and pepper. Stir until combined. Then, add ¾ of the chopped pecans, reserving the rest for topping, and mix until combined.

Place the dip in a serving bowl and top with the remaining chopped pecans and freshly chopped chives.

Serve with fresh cut veggies and crackers for dipping.

Serves 10 (two tablespoons per serving).

Nutrition Calories 60, Fat 6g, Sat Fat 2g, Sodium 150mg, Carbs 1g, Protein 2g

Recipe courtesy of AmericanPecan.com.

Loaded Sweet Potato Skins with Pecans.
Loaded Sweet Potato Skins with Pecans. - Courtesy of American Pecan

Loaded Sweet Potato Skins with Pecans

These loaded sweet potato skins are stuffed with shredded chicken, bacon, goat cheese and pecans for an added crunch. Always a crowd-pleaser, these are great served as a game day appetizer or at a gathering with friends and family.

Slow-Cooked Chicken

1 1/3 pounds boneless skinless chicken breasts

1½ cups chicken broth

2 teaspoons chili powder

½ teaspoon sea salt

Loaded Potato Skins:

4 small sweet potatoes

3 slices thick-cut bacon (reserve drippings)

4 ounces goat cheese

½ cup raw pecan pieces

1 tablespoon fresh oregano, chopped

½ teaspoon sea salt, to taste

Add all of the ingredients for the shredded chicken to a slow cooker. Secure the lid and cook on low for 3 to 4 hours, until the chicken is cooked through and shreds easily. Transfer chicken to a cutting board and use two forks to shred it. Place shredded chicken in a mixing bowl.

While chicken is cooking, roast the sweet potatoes. Preheat the oven to 400 degrees. Using a fork, poke each sweet potato several times, then wrap each potato in foil. Bake for 45 to 60 minutes (depending on the size of the potatoes), until very soft when poked with a fork. Remove potatoes from the oven and allow them to cool.

Add the cooked bacon, bacon drippings, goat cheese, pecans, oregano, and sea salt to the mixing bowl with the chicken. Stir everything until well-combined. Taste the filling mixture for flavor and add more sea salt as desired.

Slice each sweet potato lengthwise and scoop out about half of the flesh to make room for the shredded chicken filling. (Note: You can use the sweet potato flesh for mashed sweet potatoes, a side dish or dessert of choice).

Stuff the sweet potato skins with the chicken filling and serve. You can leave the potato skins in the warm oven until guests arrive and you're ready to serve.

Serves 8

Nutrition Calories 230, Fat 12g, Sat Fat 3.5g, Sodium 690mg, Carbs 8g, Fiber 2g, Protein 23g

Recipe courtesy of AmericanPecan.com.

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