Posts Tagged "Pecans"

Side Dish- Brussels Sprout Salad w/Smoked Gouda, Pecans and Dried Cherries

Posted by on May 12, 2014 in Recipes | 0 comments

My sister Lisa forced something healthy on us at Christmas in between eating holiday cookies and cakes! She got the recipe from Cook’s Country magazine/America’s Test Kitchen.

Brussels Sprout Vinaigrette Salad with Smoked Gouda, Pecans and Dried Cherries

Brussels Sprout Salad with Smoked Gouda, Pecans and Dried Cherries Or with Cheddar, Hazelnuts and Apples

Ingredients
  • 3 tbsp. lemon juice
  • 2 tbsp. Dijon mustard
  • 1 small shallot, minced
  • 1 clove garlic, minced
  • Salt and pepper
  • 6 tbsp. extra virgin olive oil
  • 2 lbs. Brussels sprouts, trimmed, halved and sliced very thin
  • 4 oz. (1C.) shredded cheese (Gouda or Cheddar recommended)
  • ½ dried cherries or 1 Granny Smith apple, cored and cut into ½ inch pieces
  • ½ C. pecans, toasted, skinned and chopped

Instructions
  1. Whisk lemon juice, mustard, shallot, garlic and ½ tsp. salt together in a large bowl. Slowly whisk in oil until incorporated.
  2. Trim the stem end of each sprout then cut each sprout in half through the cut end. With the flat surface on the cutting board, slice up very thin. We used a food processor. They need to be as thin as possible.
  3. Toss sprouts in with the vinaigrette and let sit for at least 30 minutes, up to 2 hours. Fold in cheese, fruit and nuts. Season with salt and pepper to taste.

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Snacks- Cheerios with Peanuts (or Pecans), Cashews, and Almonds

Posted by on Dec 18, 2010 in Recipes | Comments Off

Cheerio Nut Snack Mix

Cheerio Nut Snack Mix

1/2 c. brown sugar, packed
1/2 c. dark corn syrup
1/4 c. butter
1/2 tsp. salt
6 c. Cheerios cereal
1 c. peanuts
1/2 c. slivered almonds

(The original recipe is above.  I usually use 1 cup of peanuts, 1 cup of silvered almonds and 1 cup of cashews.  You could use pecans if you have a peanut allergy. There always seems to be enough goop to pour over and coat everything; you just have to really mix it in the pot for a few minutes.)

Heat oven to 325 degrees. Brush jelly roll pan, 15 1/2 x 10 1/2 x 1 inch with butter or spray with oil cooking spray. Melt butter then add brown sugar, corn syrup, and salt in 3 quart, or bigger, saucepan over medium heat, stirring constantly, until sugar is dissolved, about 5 minutes. When it’s bubbling remove from heat. Stir in nuts, then add cereal and stir until well coated. Spread mixture in the jelly roll pan. Bake 15 minutes. Cool 5 to10 minutes; loosen mixture with metal spatula and break into chunks into a plastic container with a lid. Don’t wait too long or you are busting it apart. Store in the covered container. I usually freeze it and it lasts for months.  Just scoop out how much you need and leave the rest in the freezer.  About 8-10 cups of snack.

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