Mouthwatering Pecan dishes are inevitable
on the occasion of Pecan Day. Some of these dishes are also consumed on daily
basis. Some of the savory, tempting pecan recipes of the very special Pecan
Day are enumerated below just for you:
½ tsp. salt
3-4 tbsp. water
4-5 tbsp. extra flour
1 ¼ cup flour
1 tbsp. cornmeal
½ cup butter, cut in cubes
¼ cup butter
¼ tsp. salt
½ tsp. cinnamon
1 tbsp. vanilla extract
1 ¼ cup of pecans
1 cup dark corn syrup
¼ cup white sugar
¼ cup brown sugar
Making the crust:
Put flour, cornmeal, butter and salt in a food processor. Blend it for about
1-2 minutes, until a sand-like mixture is formed. Slowly add water till the
mixture forms a ball of dough. Form into a ball, wrap in plastic wrap, and refrigerate
it for half an hour.
Preheat oven to 375°. Roll dough into
an 11-inch round on a floured surface. Place dough into a 9-inch pie tin. Use
fingers to have the dough fit firmly into the pan. Use either a fork or fingers
to make an attractive edge. Prick dough with a fork and line the dough-filled
pie pan with aluminum foil.
Fill the lined pan with dried bean or
pie weights. Bake it for eight to ten minutes, then remove foil and beans/pie
weights and bake uncovered for another eight to ten minutes. Keep it for cooling.
Preparing the filling:
Blend all of the above ingredients with a whisk till it is blended well. Add
1 ¼ cups of pecans.
Place filling into baked pie crust. Put
in the oven for nearly one hour. Remove and cool completely before serving.
Add a dollop of whipped cream if desired. Serves 6-8.
Buttered Pecan Popcorn
2 tablespoon of butter or margarine
8 c. popped popcorn (about 1/3 to ½ c. unpopped)
Nonstick cooking spray
½ c. pecan pieces
¼ tablespoon of vanilla
¼ c. instant butter pecan pudding mix (dry)
1/3 c. light corn syrup
Preheat oven to three hundred degrees. After popping, throw away unpopped popcorn
kernels. Spray a 17x12x2” roasting pan with nonstick cooking spray. Place
the popped corn and pecans in the pan. In a separate pan, heat butter and corn
syrup. Afterwards stir the pudding and add vanilla. Pour the mixture over popcorn.
Bake in oven at 300 degrees for nearly sixteen minutes, thereby stirring it
halfway to baking. Remove pan from oven and then turn the mixture onto a huge
piece of foil. Cool the popcorn wholly. When cool, break it into large pieces
Pecan and Chicken Stuffed Mushrooms
1 tablespoon mushroom stems
1 lb. huge mushrooms
1/3 c. pecans (chopped)
¼ c. chives or green tops of scallions (chopped)
2 tablespoon of sherry
5 oz. (1 can) chicken spread
½ tablespoon of salt
1-tablespoon salad oil
1 dash black pepper
½ cup of salad oil (for dipping)
16-20 pecan halves (lightly toasted)
Keep ½ cup salad oil in cup or bowl. Clean mushrooms, then remove and
chop stems, reserving 1 tablespoon. Dip each mushroom cap into the oil, and
then put it into rectangular dish or ring mold. If one is using any rectangular
dish, larger caps should be placed in the corners. Blend the remaining ingredients
(except pecan halves) and stuff caps with mixture. Top each cap with a pecan
half. Wrap with plastic wrap and cook it for fifteen minutes on high in microwave
oven. Wait for 5 minutes before serving.
Herbed Pecan Snack Mix
1-cup pecan halves or pieces
½ t. celery salt
½ t. onion powder
1½ c. pretzels or chowmein noodles
1/3 c. butter or regular margarine (melted)
1 tablespoon of dried parsley flakes
1 t. dried thyme (crushed)
5-cup cereal (any combination of bite-size wheat, rice or corn squares; shredded
wheat cereal; round toasted oat cereal; and crispy corn or rice cereal bites)
Preheat oven to 325 degrees. Mix cereals, pretzels (or chowmein noodles) and
pecans in a 13x9x2” baking pan. In a bowl, blend the melted butter (or
margarine) and rest of the ingredients together. Pour over cereal mixture and
toss it gently until well coated. Bake at 325 degrees for twenty-five minutes
and stir it once or twice. Spread it in a huge shallow pan or on foil to cool
Chili Cheese Log with Pecans
½ c. pecans (chopped)
½ c. Monterey Jack cheese (shredded)
1 packet chili seasoning
16 oz. cream cheese (softened)
3 T. salsa
Beat chili seasoning with cream cheese and salsa. Put into a log and coat it
with pecans and Monterey Jack cheese. Chill it till it becomes solid. Serve
it with assorted crackers and vegetables.
Asian Duck Salad with Watercress and Pecans
for Ginger Dressing:
¼ cup light olive oil or vegetable oil
2 tablespoons balsamic vinegar
2 tablespoons reduced-sodium soy sauce
2 small cloves garlic, chopped
1 teaspoon grated peeled fresh ginger
1 teaspoon toasted sesame oil
2 teaspoons vegetable oil
2 skinless duck breasts, 4 oz. each (or substitute chicken or turkey)
1 bunch (6 oz.) watercress
1 large carrot, peeled
¾ cup toasted pecan halves
2 tablespoons minced radish, red part only (optional)
In order to prepare ginger dressing, combine all Ginger Dressing ingredients
in a blender or small food processor; mix it till the garlic is very finely
chopped and ingredients are well blended. Set it aside while preparing salad.
Heat 2 teaspoons of oil in medium skillet
over high heat. Sprinkle duck breasts with salt. When oil is hot but smoke is
not produced, add duck. Reduce heat to medium high and cook it for five minutes
till it became well brown; turn duck breasts and cook it for about four to five
minutes until browned on other side but pink in the middle. Transfer duck to
cutting board and keep it like it for five minutes.
In the meantime remove and discard tough
stems from watercress. Cut carrot into thin matchstick-size sticks and combine
it with watercress. Toss salad mixture with half of the ginger dressing. Mix
the rest of the dressing with the pecans.
For serving, thinly slice duck and divide
it into 4 serving plates, fanning slices. Arrange watercress mixture in a small
mound on each plate and spoon pecans on top. If preferred, sprinkle with radish
(N.B.: If duck breast
is not available, use boneless, skinless chicken thighs, which have similar
rich dark meat. For a lighter course, the watercress and pecan salad, seasoned
with a sweet and tangy gingery dressing, is also very delicious.)
Roasted Vegetable and Pecan Salad
2 medium zucchini
2 medium summer squash
1 red onion
4 plum tomatoes
3/4 cup chopped pecans
4 teaspoons olive oil
1/2-teaspoon salt, divided
2 to 3 teaspoons Balsamic vinegar
4 cups mixed salad greens
24 pecan halves
Parmesan cheese shavings (optional)
Heat the oven to 400°F. Lightly oil the two baking sheets. Cut zucchini
and summer squash lengthwise into halves, and then cut each half crosswise into
large chunks that are almost 1 to 1/2-inch thick. In medium bowl, toss zucchini
and squash with chopped pecans, 2 teaspoons olive oil, and 1/4-teaspoon salt.
Spread mixture in a single layer on one baking sheet. After that put it aside.
Cut red onion into 1-inch thick wedges
and place them in the same bowl. Cut tomatoes lengthwise into quarters and add
onion into it. Toss onion and tomatoes with remaining 2 teaspoons oil and 1/4-teaspoon
salt. Spread mixture in a single layer on second baking sheet.
Roast all vegetables for five minutes.
Turn vegetables and pecans and roast them for four to five minutes longer or
until most of the vegetables are just tender and lightly browned-do not overcook.
Combine all the vegetables and chopped pecans in a huge bowl and sprinkle with
vinegar and gently stir it.
In order to serve, divide salad greens
in plates. Top each with a combination of vegetables and chopped pecans. Pour
any liquid in bowl over vegetables. Garnish each serving with 3 pecan halves
. If wanted , add Parmesan cheese.
Asparagus and Roasted Pepper Salad with Toasted
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 cup extra-virgin olive oil
1/4 lb. mixed salad greens
20 thin asparagus spears
12 oz. jar roasted peppers, preferably red and yellow mixed, drained
2/3 cup chopped toasted pecans
1/4 cup chopped fresh basil leaves
1 1/2 Tablespoons fresh lemon juice
1 teaspoon sherry or wine vinegar
Break tough ends of asparagus. Heat it in one inch of water and boil it in a
deep skillet. Add asparagus and cook 2 mins to blanch. Drain and transfer asparagus
to bowl of ice water for quick and easy cooling. Drain and set aside or wrap
and refrigerate till it is served.
In a medium bowl, stir ingredients like peppers, pecans, and basil. In a small
bowl, beat together lemon juice, vinegar, mustard, and salt to blend. Then whip
it in oil in order to prepare dressing. In order to serve, heap salad greens
in the middle of the serving platter; arrange asparagus in two clusters on opposite
sides of greens. Serve pecan mixture over greens and asparagus. At last sprinkle
dressing over all.
Tips: A generous sprinkle of
Georgia pecans provides this vegetable-rich salad crunch a more complex flavor.
Pecan Spring Salad
6 green onions, chopped
7 ounces Feta cheese
8 tablespoons vinaigrette dressing (can be flavored such as raspberry)
6 cups green salad
1-1/2 cups canned mandarin oranges, drained
1-1/2 cups pecans, chopped
Blend all ingredients except vinaigrette. Add vinaigrette just before serving.
Spinach and Pecan Salad with
1-1/2 cups of pecans, chopped (may also use pecan halves)
1 clove garlic (minced)
1 teaspoon sugar
1 lemon rind, grated
½ teaspoon salt
¼ teaspoon pepper
1 lb fresh spinach, cleaned and trimmed
3 tablespoons lemon juice
3 tablespoons sour cream
½ cup oil
Blend all ingredients except spinach for near about fifteen seconds. Toss itwith
spinach and then serve it.
Mediterranean Chicken-Pecan Salad
5 medium-sized tomatoes (about 1 lb., cut into thin wedges)
½ c. fresh basil (chopped)
1 T. olive oil
1 T. fresh lemon juice
1 large garlic clove (minced)
3 c. saffron-flavored rice (cooked)
3 chicken breast halves (roasted or grilled, cut into strips)
½ c. plus 1 T. pecan pieces or halves (toasted)
2 c. mixed salad greens
In a bowl, combine tomatoes, basil, olive oil, lemon juice and garlic. Marinate
at room temperature for 20 minutes. Add cooked rice and cooked chicken strips
to bowl and stir. Fold in ½ cup of pecans. Spoon salad into center of
serving plates and surround with greens. Scatter remaining pecans over top of
Tossed Salad with Pecan Basil
½ c. fresh basil (chopped)
¼ c. fresh lemon juice
¼ c. olive oil
¼ c. vegetable oil
1/3 c. pecans (chopped)
Salt and pepper to taste
Sliced tomatoes and/or salad greens. In a bowl, combine basil and lemon juice.
Whisk in oils and season with salt and pepper to taste. At the last minute,
fold in pecans. Serve drizzled over sliced tomatoes and/or salad greens.
Fruited Barley Salad with Georgia
Pecans, Granola Croutons and Maple Yogurt Dressing
1/2 cup plain low fat yogurt
1/4 cup maple syrup
1 1/2 cups chopped mixed fresh fruits – Recommend kiwi, strawberries and
2 cups water
1 cup quick-cooking barley
1/2 teaspoon salt
2 (1.23-ounce) granola bars
2/3 cup Georgia pecan halves
If desired, add ground cinnamon to yogurt topping to enhance taste.
In medium-size pot, heat water to boiling.
Then mix barley and salt, reduce heat to simmer, cover and cook it for ten minutes.
Take it out from heat and keep it uncovered for five minutes. Spread barley
on baking sheet and cool it fully.
In the meanwhile cut granola bars into
small crouton-like cubes and keep it aside. Toast pecan halves in skillet or
oven till it gets toasted, crisped, and fragrant; set aside. Mix yogurt and
maple syrup, then blended and keep it aside.
When barley gets cooled, put it into a
huge mixing bowl. Add the granola pieces, pecan halves, and fruit mixture and
toss it gently. To serve, spoon salad onto individual plates. Serve with yogurt
dressing and a shaker of ground cinnamon to sprinkle if wanted.
Tips: For convenience, the barley
can be made in the night before and refrigerated. Just leave it for a few quick
steps to be followed in order to make this healthy salad ready for a morning
Crab Tacos with Corn, Pecan and
8 oz. crabmeat
10 grape or cherry tomatoes, quartered
½ cup drained canned corn
¼ cup thinly sliced red onion
½ green bell pepper, seeded and finely chopped
¼ cup fresh lime juice
2 to 3 Tablespoon chopped pickled jalapeno
2 Tablespoon pickling liquid from jalapenos
1 Tablespoon finely chopped cilantro
1 ripe avocado
¼ teaspoon salt
2/3 cup pecan halves, toasted
6 corn taco shells
Several hours or day before serving, combine crabmeat, tomatoes, corn, red onion,
bell pepper, lime juice, pickled jalapenos and their liquid, and the cilantro
in a medium bowl. Mix well, cover and refrigerate at least 2 hours or overnight.
Just before serving, stir pecans into crab mixture. Peel and pit avocado; mash
with salt to form a paste. Spread a thin layer of avocado paste inside each
taco shell. Fill shells with crab mixture and serve.
Nutrition information per serving- protein:
11g; fat: 17g; saturated fat: 2g; carbohydrate: 19g; fiber: 3g; sodium: 331
mg; cholesterol: 34; calories: 261.
Courtesy: Georgia Pecan Commission
Tips: To take along on picnics
and outings, make the crab and pecan filling in a portable container, pack the
tacos separately and let everyone assemble their own when ready to serve.
Broccoli Gratin with Horseradish and Georgia
(Baked vegetable dishes are a perennial
potluck favorite and a staple of community cookbooks. This one combines a familiar
green veggie with some delicious surprise ingredients: pecans for crunch and
richness, and horseradish for spice.)
2 bags (10 oz each) frozen broccoli flowerets
1/2 cup roasted red pepper strips
1/2 cup Georgia pecan halves
1/4 teaspoon each salt and black pepper
3 tablespoons butter, divided
1/4 cup mayonnaise
2 tablespoons prepared horseradish sauce
1/4 cup dry coarse breadcrumbs
2 tablespoons grated Parmesan
Fresh lemon juice to sprinkle
Heat oven to 350°F. Lightly oil a 9-inch round baking dish or pie plate.
Thaw broccoli in skillet over medium heat. Drain it well. Transfer it to bowl
and add red pepper and pecans. Sprinkle with salt and pepper.
In same skillet, melt two tablespoons
butter. Beat in mayonnaise and horseradish sauce and cook it in low heat and
stirring it well in order to make a smooth sauce. Pour sauce over broccoli,
peppers, and pecans and stir gently to coat. Stretch mixture in prepared baking
dish and sprinkle breadcrumbs and cheese in it . Dot with remaining tablespoon
butter and bake on top rack in oven for 20 to 25 minutes until golden. Then
serve it hot.