Recipes with Pecans for entrees and side dishes

Pecan Recipes

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1) Hot Smoked Royalty Pecan Red Snapper
2) Royalty Pecan Chicken Breasts
3) Penne Pasta with Asparagus and Royalty Pecans
4) Summer Squash with Vinaigrette

ENTREES and SIDE DISH RECIPES

Hot Smoked Royalty Pecan Red Snapper on Creamy Spinach Casserole

2	6-oz.	Snapper fillets, trimmed of skin and bones				Salt to taste
2	Tbsp.	Olive oil, divided		¼	Cup	Mayonnaise
6	Tbsp.	Cold-smoked Royalty Pecan pieces	*	1	Small	Leek, julienne
1	Small	Zucchini, cut into 1/2 “ half moons		1		Red bell pepper, roasted, peeled and julienne
3	Cups	Blanched spinach		2	Cups	Thick cream sauce**

Preheat oven to 375^o. Salt fish to taste. Heat 1 tablespoon of oil in a large skillet or sauté pan over medium heat. Carefully place fillets in pan, presentation side down. Brown for 1 minute and turn each fillet and brown an additional minute. With a brush, generously cover the top of each fillet with the mayonnaise. Sprinkle the pecan pieces in a thick layer on top of the mayonnaise.

Please pan in oven. Depending on the thickness of each fillet, allow no more than 4 minutes

* smoked pecan pieces – to prepare, punch holes in an aluminum pie pan and spread pecan pieces over bottom of pan. Place pan in smoker or barbecue grill using hickory or mesquite wood chips over low heat for several minutes.

Royalty Pecan Chicken Breasts

4		Boneless, skinless chicken breasts	1	Cup	Flour
1	Tsp.	Salt	½	Tsp.	Freshly ground black pepper
2		Egg whites, beaten until frothy	6	Tbsp.	Creole mustard, divided
1	Cup	Finely ground pecans	1	Cup	Fresh bread crumbs
¼	Cup	Vegetable oil	½	Cup	Skimmed evaporated milk
		Toasted Royalty Pecan halves

Combine flour, salt and pepper in a shallow bowl. Blend egg whites and 4 tablespoons mustard in a second bowl. Combine pecans and breadcrumbs in a third bowl. Dredge each chicken breast in flour, shaking off excess, then in egg white mixture, then in pecan mixture. Press so that coating adheres to both sides.

Heat oil in a large skillet over medium high heat. Cook chicken breasts about 3 minutes or until crisp and brown. Turn, reduce heat to medium and cook about 5 minutes or until chicken has lost its pinkness.

Meanwhile, in a 1 quart saucepan, warm evaporated milk over medium heat. Stir in remaining mustard. Cook about 5 minutes or until heated. To serve, slice chicken breasts diagonally and top with sauce. Sprinkle with toasted pecan halves. YIELD: 4 servings.

Penne Pasta with Asparagus and Royalty Pecans

1	Tbsp.	Olive oil	1	Tbsp.	Butter
1	lb..	Asparagus, cut into 2” pieces	1		Yellow bell pepper, diced
1		Red bell pepper, diced	1	Tsp.	Minced garlic
1 ¾	Cups	Chicken broth	1	lb..	Penne pasta, uncooked
1 ½	Tbsp.	Minced fresh basil	2/3	Cup	Parmesan cheese, divided
¾	Cup	Toasted Royalty Pecans, divided			Salt, pepper to taste

Combine olive oil and butter in a large skillet; add asparagus and cook until lightly browned, stirring constantly, about 6 to 7 minutes. Stir in peppers and garlic and cook about 1 minute. Add chicken broth, bring to a boil. Reduce heat and add pasta and basil. Simmer 7 to 9 minutes. Stir in half the Parmesan cheese and half the pecans. Add salt and pepper to taste. To serve, transfer to a warm bowl and sprinkle with the remaining cheese and pecans. YIELD: 4 to 6 servings

Summer Squash with Vinaigrette

2		Yellow squash, cut into ¼-inch slices	1		Medium zucchini, cut into ¼-inch slices
½		Small red onion, sliced	3	Tbsp.	Red wine vinegar
½	Tsp.	Dried basil leaves	Dash		Garlic powder
		Salt and pepper to taste	¾	Cup	Toasted Royalty Pecans

Arrange yellow squash and zucchini on a microwave-safe platter. Cover with plastic wrap. Microwave on HIGH (100% power) for 4 minutes. Sprinkle onion over squash; microwave an additional 30 seconds. Combine remaining ingredients; mix well. Spoon over squash. Sprinkle with pecans. Serve hot or chilled. YIELD: 4 servings

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