(Family Features) When deciding which dishes to serve this year at holiday gatherings, consider going beyond traditional recipes and use beloved seasonal ingredients in new ways.
For example, while pecan pie is top of mind for many dessert-makers, it’s also a perfect time to make new dishes with an ingredient like pecans, also known as The Original Supernut. Naturally sweet and nutritious, the pecan lends itself to nearly endless holiday menu inspiration.
It hasn’t been an easy year for the pecan industry, but you can support American pecan growers and #PledgePecans – that’s a promise to add one more pecan-friendly recipe beyond the pie to your table this holiday.
To pledge, visit Americanpecan.com/PledgePecans and click on seasonal recipes or watch the Pecan-A-Thon, an entertainment variety show spotlighting the growers behind the Supernut and showcasing ways pecans can be enjoyed this holiday season.
Pecan-Crusted Prime Rib with Horseradish Cream Sauce
Horseradish Cream Sauce (optional):
- 1 cup low-fat sour cream
- 1/4 cup horseradish, grated
- 1 tablespoon Dijon mustard
- 1/2 lemon, juice and zest only
- 2 tablespoons fresh chives, finely sliced
- kosher salt, to taste
- fresh black pepper, to taste
- 1 boneless prime rib roast (8-10 pounds)
- 1 tablespoon, plus 1/4 teaspoon, kosher salt
- 2 teaspoons fresh black pepper, plus additional for pecan topping
- 1 cup raw pecan pieces
- 3 tablespoons fresh rosemary, chopped
- 3 tablespoons fresh thyme, chopped
- 1/2 cup panko breadcrumbs
- 2 tablespoons unsalted butter
- 8 garlic cloves, divided
- 2 tablespoons Dijon mustard, divided
- To make Horseradish Cream Sauce: In small bowl, combine sour cream, horseradish, mustard, lemon juice and zest, and fresh chives; add salt and pepper, to taste. Sauce can be prepared 1 day ahead of time and refrigerated.
- Season prime rib with 1 tablespoon salt and pepper; let sit at room temperature 1 hour.
- To make pecan topping: Heat oven to 325° F. In food processor, process pecans, rosemary, thyme, breadcrumbs, butter, 2 cloves garlic, 1 tablespoon mustard, remaining salt and pepper until combined. Set aside.
- Cut small slits in fatty side of prime rib; stuff with remaining garlic. Rub remaining mustard over top of prime rib and apply pecan topping, making sure to press firm.
- Transfer prime rib to roasting pan. Place rib roast in lower-third of oven, insert digital probe thermometer in middle and loosely cover top of prime rib with foil so pecans don’t burn. Cook 1 1/2 hours, remove foil and continue cooking until internal temperature reaches 120° F.
- Allow prime rib to rest covered 30 minutes so juices can redistribute. Serve with Horseradish Cream Sauce, if desired.
Pecan Apple Stuffing
- Nonstick cooking spray
- 1 pound mild Italian sausage
- 1 tablespoon olive oil or pecan oil
- 1 yellow onion, diced
- 3 celery stalks, chopped
- 3 garlic cloves, minced
- 12 ounces herb-seasoned cubed stuffing
- 2 cups tart apples, chopped
- 1 1/2 cups pecan halves
- 1 cup chicken broth, plus additional (optional)
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- Heat oven to 350° F. Grease large casserole dish or 9-by-13-inch pan with nonstick spray. Set aside.
- In large skillet, brown sausage, breaking into crumbles. Drain on paper towels. Discard excess grease.
- In same pan over medium heat, add olive oil. Saute onions, celery and garlic 2-3 minutes, or until starting to soften and fragrant.
- In large bowl, mix sausage, onion mixture, stuffing cubes, apples and pecans.
- Add broth and stir to combine. If stuffing mixture remains dry, add additional broth as desired. Season with salt and pepper; stir to combine.
- Transfer stuffing to prepared baking dish. Cover with foil and bake 30 minutes. Remove foil and bake 15 minutes.
Source: American Pecan Council
America’s Top Chefs Share Their Favorite Recipes
(Family Features) Want to add taste, color and crunch to salads any time of the year? Then sprinkle on pistachios. Chefs are going nutty over them, and for good reason. California grown, these pale green nuts have a subtle, delicate flavor that is wonderful in sweet as well as savory dishes or for eating out of hand. Traditionally used in rice dishes, stuffing, ice cream and pastries, pistachios are now a key ingredient in signature salads.
Pistachio Facts & Helpful Tips
The key to including nuts in the diet without adding extra calories is portion control. Use pistachios on salads, or in main dishes, to replace meat or poultry. California pistachios have versatility, texture and great taste. They also pack a powerful nutritional punch. A 1-ounce serving — 49 pistachios — contains more than 10 percent of the Daily Value for dietary fiber, vitamin B-6, thiamin, phosphorus and copper. One serving of pistachios has as much potassium as half a large banana. Pistachios contain mostly monounsaturated and polyunsaturated fat (11 of 13 fat grams), the types of fat recommended by the 2005 Dietary Guidelines For Americans. Pistachios also are naturally cholesterol free and trans fat free.
Other Pistachio Facts:
- A serving of pistachios has more fiber (2.9g) than 1 small tomato (1.1g) or 1 cup of raw spinach (.8g).
- A serving of pistachios provides almost 1 1/2 times the amount of thiamin as 1/2 cup serving of cooked, long grain, enriched white rice and 2 1/2 times the amount of thiamin in long grain, brown rice.
- The amount of vitamin B-6 in a 1-ounce serving of pistachios is comparable to that in a standard 3-ounce serving of roasted pork loin, 2 times that in a serving of peanut butter and 5 times that in a serving of black beans.
- Pistachios contain more phytosterols such as beta-sitosterol than any other commonly eaten nut, 61mg per serving or 279mg per 100g. Phytosterols may help lower cholesterol levels, thereby reducing the risk of heart disease. Preliminary research suggests phytosterols also may offer protection from certain types of cancer.
- The largest USDA study of food antioxidants reveals pistachios are one of the best sources of beta-carotene of all tree nuts and peanuts. Pistachios also provide the most lutein and zeaxanthin of all tree nuts. Antioxidants are compounds in foods that may help fight cancer, heart disease and Alzheimer’s disease, and help maintain healthy arteries.
To Make Pistachio Oil:
Toast 1 cup pistachio kernels. When cool, finely grind in food processor. In a saucepan, warm 1 1/2 cups olive oil and ground pistachios and stir until blended. Transfer to a jar and let stand overnight at room temperature. Strain. Substitute in place of olive oil to add flavor to any recipe.
Harvest Salad with Caramelized California Pistachios and Green Apples
Chef Andrew Carmellini of A Voce Restaurant in New York celebrates the bounty of the harvest with this delicious — yet simple — salad featuring crisp green apples and caramelized California pistachios.
- 4 cups arugula, picked and washed
- 2 cups watercress, picked and washed
- 1 bulb fennel, sliced in half lengthwise then thinly sliced
- 1 cored green apple, thinly sliced
- 3 stalks celery, thinly sliced
- 4 leaves basil, washed and coarsely chopped
- 3 tablespoons white raisins, soaked in warm water and drained
- 1/4 cup extra virgin olive oil
- 2 whole lemons, zested then juiced
- Salt and freshly ground pepper, to taste
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon breadcrumbs
- 1/2 cup California pistachios, caramelized
- Combine all ingredients except cheese and breadcrumbs in mixing bowl. Season with salt and freshly ground black pepper, to taste. Divide into 6 salad bowls; top with cheese, breadcrumbs and caramelized pistachios (see sidebar for caramelizing). Serve immediately. Serves 6.
Nutritional Analysis (Amount per Serving): Calories 250, Total Fat 16g, Saturated Fat 2.5g, Monounsaturated Fat 10g, Cholesterol less than 5mg, Sodium 610mg, Potassium 530mg, Carbohydrate 27g, Dietary Fiber 5g, Protein 6g
Goat Cheese, Beet Roots and California Pistachio Salad
Executive Chef Pascal LeSeac’h of Pastis, one of New York City’s hottest restaurants, loves serving this simple beet salad featuring California pistachios.
- 5 medium size beet roots
- 6 tablespoons extra virgin olive oil
- 1/4 cup California pistachios, toasted and coarsely chopped
- 1 bunch flat parsley (1⁄4 cup chopped)
- 1 log (6 ounces) Montrachet goat cheese
- Salt and white pepper, to taste
- 5 tablespoons red wine vinegar
- Preheat oven: 375°F.
- Clean beet roots with cold water, dry with paper towel, coat with 1 tablespoon olive oil and season with salt. Wrap beets in aluminum foil and place in oven 1 1/2 hours. Check doneness by poking with small knife. Remove and peel beets and slice 1/2-inch thick. Reserve and cool in refrigerator. While beets are cooling, toast pistachios, let cool, then chop.
- Clean and dry parsley, then chop with large chef knife. Slice goat cheese 1/2-inch thick.
- To Serve: Alternate slices of beets and goat cheese on salad plate. Season with salt and white pepper. Add vinegar and remaining olive oil. Garnish with pistachios and chopped parsley. Serves 2.
Nutritional Analysis (Amount per Serving): Calories 380, Total Fat 33g, Saturated Fat 9g, Monounsaturated Fat 19g, Cholesterol 20mg, Sodium 310mg, Potassium 450mg, Carbohydrate 13g, Dietary Fiber 4g, Protein 11g
Spicy Pear and Endive Salad with California Pistachios
Nationally-renowned celebrity chefs and “Too Hot Tamales” Mary Sue Milliken and Susan Feniger offer this scrumptious salad featuring California pistachios from their award-winning Border Grill and Ciudad restaurants.
- 1/2 cup California pistachios, raw and shelled
- Salt and freshly ground black pepper, to taste
- 2 tablespoons sugar
- 2 Comice or D’anjou pears, quartered, cored, and sliced into 1/2-inch wedges
- 4 heads Belgian endive, cored and sliced lengthwise into strips
- 1/2 to 3⁄4 cup Cabrales blue cheese, crumbled
- 2 tablespoons pickled jalapeños, sliced
- 1/4 cup Honey Chipotle Vinaigrette (recipe follows)
- In small frying pan, combine pistachios, salt, pepper and sugar. Sauté over low to medium heat, stirring and shaking frequently until pistachios are toasted and sugar caramelizes and coats pistachios. Transfer pistachios to non-stick or parchment-lined cookie sheet and allow to cool. In large bowl, combine pears, endive, blue cheese, jalapeños and vinaigrette.
- Season with salt and pepper to taste. Transfer to 4 chilled salad plates and sprinkle with pistachios. Serves 4.
Honey Chipotle Vinaigrette
- 1/3 cup red wine vinegar
- 1 dry chipotle, stemmed and seeded
- 1/2 cup extra virgin olive oil
- 1 1/2 tablespoons honey, warm
- 1 tablespoon Dijon mustard
- 1 teaspoon kosher salt
- Combine vinegar and chipotle in small saucepan and bring to boil. Remove from heat and allow to cool. Place all ingredients in blender and blend until smooth and oil is emulsified. Adjust seasonings to taste. Makes 1 cup.
Nutritional Analysis (Amount per Serving): Calories 310, Total Fat 20g, Saturated Fat 5g, Monounsaturated Fat 10g, Cholesterol 15mg, Sodium 640mg, Potassium 500mg, Carbohydrate 30g, Dietary Fiber 6g, Protein 8g
- 1/4 cup sugar
- 1/4 cup water
- 1 teaspoon salt
- Pinch cayenne pepper
- 1/2 cup California pistachio kernels
- In a medium saucepan, heat sugar with water, salt and cayenne pepper over a high flame. Cook until mixture is soft and bubbling. Add pistachios and stir 2 to 4 minutes, until caramelized (pistachios may clump together). Remove pistachios from pan and lay on a cookie sheet lined with wax paper. When pistachios are completely cool, break apart and reserve.
Source: California Pistachio Commission
- 2 cups panko or plain dried bread crumbs
- 3 tablespoons finely chopped fresh flat-leaf parsley
- Salt and freshly ground black pepper
- 1/4 cup Hellmann's® or Best Foods Real Mayonnaise
- 2 tablespoons Dijon mustard
- 1 teaspoon poultry seasoning
- 4 turkey cutlets (about 1/2 inch thick)
- 4 tablespoons canola oil, divided
- Combine bread crumbs, parsley, salt and pepper in large shallow dish; set aside.
- Combine mayonnaise, mustard and poultry seasoning with wire whisk in small bowl and season, if desired, with salt and pepper.
- Season turkey, if desired, with salt and pepper. Brush 1 side of each turkey cutlet with mayonnaise mixture, then coat in bread crumbs.
- Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat and cook 2 turkey cutlets, bread side down, 3 minutes or until golden brown and a crust has formed. Turn over and cook an additional 2 minutes or until turkey is thoroughly cooked. Repeat with remaining oil and turkey.
Notes, Tips & Suggestions:
A Bobby Flay Recipe
(Family Features) According to a recent survey conducted by Infogroup/Opinion Research Corporation on behalf of Perdue Farms, 91 percent of Americans believe in the importance of a sit-down, home-cooked meal.
While families today are busier than ever, they are still willing to go to great lengths to get a meal on the table the entire family will enjoy - including:
Customizing a recipe to their family's liking - 88 percent
Preparing the best side-dishes to accompany the meal - 85 percent
Purchasing higher-quality products - 74 percent
While the survey revealed roast chicken as Americans' best chicken dish, Chicken Cordon Bleu is the dish people most want to learn to cook.
Perdue's Executive Chef, Chris Moyer, created an easy recipe and how-to video for Chicken Cordon Bleu. Plus, he incorporates some tips to help both cooking novices and enthusiasts get this great meal on the table:
Start with high quality ingredients. Selecting all-natural chicken from a brand you can trust is a good place to start. Look for chicken with the USDA Processed Verified Seal. Perdue is the first poultry company to receive the seal, which verifies that PERDUE® Fresh, All-Natural Chicken products have been fed an all-vegetarian diet with no animal by-products and/or raised cage free. Chef Chris recommends PERDUE® FIT & EASY® boneless, skinless chicken breasts for this recipe.
Want to dress it up? Use prosciutto ham, gruyere cheese and thyme for your filling.
Side dishes matter, too. The survey also revealed that 95 percent of Americans feel that getting a nutritious and delicious meal on the dinner table is important to them - so make sure your side dishes consist of a healthy grain and a green vegetable high in nutrients and fiber.
Visit Perdue on Facebook to learn more about their commitment to providing better chicken and to find tips, tools and recipes for families to help get a great meal on the dinner table.
For a more advanced recipe for Chicken Cordon Bleu visit Perdue on Facebook.
What's your best chicken dish? Go to www.facebook.com/perduechicken, share a picture and describe what you do to make your dish the best for the chance to win a year's supply of PERDUE® chicken.
Chicken Cordon Bleu
Chicken Cordon Bleu is a popular chicken dish that many want to learn to cook.
VIDEO: How to Cook Chicken Cordon Bleu
- 1 package PERDUE® FIT & EASY® Boneless, Skinless Chicken Breasts
- 6 thin slices of salt-cured Virginia-smoked ham
- 3 slices domestic Swiss cheese
- 1 whole egg
- 1/4 cup water
- 1/4 cup flour
- 1 cup breadcrumbs
- 1/2 teaspoon kosher salt
- 1/2 tablespoon table ground black pepper
- 1 tablespoon olive oil
- Slice chicken horizontally without cutting all the way through to create butterfly breast.
- Place chicken on cutting board with sheet of plastic wrap over top. With meat mallet, gently pound chicken to even thickness of breast. Place two slices ham and cheese on one side of breast and fold back over.
- In bowl, whip together egg and water to create egg-wash.
- On two separate plates, put flour and breadcrumbs. Season flour with salt and black pepper.
- Carefully dredge chicken first into seasoned flour, then into egg-wash, followed by breadcrumbs.
- Heat olive oil in ovenproof sauté pan. Place chicken in pan to brown. Cook for 2 minutes on one side, then flip each breast over. Place pan into oven at 350°F and cook until each chicken breast reaches 170°F internal temperature, about 20-25 minutes.
- 1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
- 1/4 cup grated Parmesan cheese
- 4 boneless, skinless chicken breast halves (about 1 1/4 pounds)
- 4 teaspoons Italian seasoned dry bread crumbs
- Preheat oven to 425°F.
- Combine mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.
- Bake 20 minutes or until chicken is thoroughly cooked.
Calories: 370 | Total Fat: 23g
Cholesterol: 100mg | Protein: 35g
Carbohydrates: 2g | Sodium: 390mg
Notes, Tips & Suggestions
Cost per recipe: $7.16
Cost per serving: $1.79
Based on average retail prices at national supermarkets.
- 5 tablespoons Organic Valley Cultured Unsalted Butter, divided
- 1/2 cup homemade bread crumbs
- 1/4 cup Organic Valley Shredded Parmesan Cheese
- 1 pound organic dry pasta in elbow or other small tubular shape
- 4 tablespoons organic flour
- 4 cups Organic Valley Whole Milk
- 1 teaspoon dry mustard
- 6 cups (24 ounces) grated Organic Valley Sharp and/or Mild Cheddar Cheese
- Salt and pepper to taste
- Preheat oven to 400° F. Melt 1 tablespoon butter and combine with breadcrumbs and Parmesan cheese in a small bowl. Set aside.
- Cook pasta per package directions, drain, and return to pot.
- In large heavy saucepan, melt remaining butter over low to medium heat. Add flour and whisk until golden. Add milk; continue whisking and cooking until sauce thickens slightly. Add dry mustard and grated cheese, whisking until cheese melts into sauce. Taste and add salt and pepper as desired.
- Pour sauce over pasta and stir to combine well. Transfer macaroni to a 4-quart baking dish. Sprinkle with breadcrumb mixture.
- Bake 25 to 30 minutes until lightly golden and bubbling.
6 to 8
Source Organic Valley
- 1/4 cup finely chopped red pepper
- 1/4 cup finely chopped green onion
- 1/4 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon seasoned salt
- Cayenne (red) pepper to taste
- 1 beaten egg
- 1 pouch (7.1 ounces) Chicken of the Sea Skinless & Boneless Pink Salmon
- 1 cup dry breadcrumbs, divided
- 3 tablespoons butter
- In small mixing bowl, combine chopped red pepper, green onion, mayonnaise, lemon juice, seasoned salt and cayenne pepper.
- Adjust seasonings to personal preference. Stir in egg, salmon and 4 tablespoons breadcrumbs. Form mixture into 6 to 8 balls.
- Roll salmon balls in remaining breadcrumbs; flatten into cakes about 1/2 inch thick. Fry salmon cakes in melted butter over medium heat for 3 to 4 minutes per side.