recipes

Snacks 04 June 2021

Summer Snacks that Satisfy Cravings

(Family Features) Road trips, outdoor adventures and relaxing by the pool are some of summer’s most popular activities, and all can be more enjoyable by adding favorite snacks to the mix. Next time you bask in the summer sun, bring along some tasty pecan snacks that allow you stay on track with wellness goals without sacrificing those snack-time delights.

Whether you enjoy their natural sweetness straight from the bag or add them to your go-to recipes, pecans are among the lowest in carbs and highest in fiber of tree nuts, an option that’s perfect for snacking. In fact, each ounce of pecans includes 3 grams of plant-based protein and 3 grams of fiber to go with 12 grams of “good” monounsaturated fat and only 2 grams of saturated fat.

Curb your snack cravings with a savory option like Buffalo-Pecan Pimento Cheese Dip with veggies and crackers, or if something sweeter tempts your taste buds, dive into a tangy treat with these Mini Pecan Lemon Berry Tarts.

Visit AmericanPecan.com for more snacking tips and recipes.

Mini Pecan Lemon Berry Tarts

Total time: 22 minutes
Servings: 24

Mini Pecan Crusts:

  • Nonstick cooking spray
  • 2          cups pecan pieces
  • 1/4       cup butter, melted
  • 2          tablespoons sugar

Lemon Filling:

  • 1/2       cup lemon curd
  • 1/2       cup blueberries, raspberries or combination
  • powdered sugar, for dusting (optional)
  1. To make mini pecan crusts: Preheat oven to 350 F. Line mini muffin tin with paper liners or spray with nonstick cooking spray.
  2. In food processor, blend pecan pieces, butter and sugar until mixture forms coarse dough.
  3. Scoop about 2 teaspoons pecan mixture in each muffin tin. Use back of wooden spoon or fingers to press mixture evenly along bottom and up sides of each muffin cup.
  4. Bake 12 minutes, or until crusts are golden brown. Allow crusts to cool completely before removing from pan.
  5. To assemble crusts: Spoon 1 teaspoon lemon curd into each mini pecan crust. Top with one raspberry or three small blueberries. Dust with powdered sugar, if desired.

Buffalo-Pecan Pimento Cheese Dip

Total time: 15 minutes
Servings: 30

  • 1          cup raw pecan pieces
  • 1/2       pound (2 cups) sharp cheddar cheese, freshly grated
  • 1          jar (4 ounces) sliced pimentos
  • 2          tablespoons red hot sauce
  • 2          tablespoons mayo
  • 1          teaspoon kosher salt
  • 1/2       teaspoon fresh cracked pepper
  • 1          tablespoon chives, freshly chopped
  • veggies, for serving
  • crackers, for serving
  1. Preheat oven to 350 F.
  2. On baking sheet, spread pecans and roast 8-10 minutes, or until golden brown and fragrant, tossing once halfway through. Remove from oven and set aside to cool completely.
  3. In bowl, combine cheddar cheese, pimentos with juice, hot sauce, mayo, salt and pepper. Stir until combined. Add 3/4 of pecan pieces and mix until combined.
  4. Place dip in serving bowl and top with remaining pecan pieces and freshly chopped chives.
  5. Serve with veggies and crackers.

Source: American Pecan Council

Meal Ideas 11 February 2019

Pair Pecans with Seasonal Produce for Nutritious Dishes

(Family Features) With summer comes the opening of farmers markets bursting with fresh produce ripe for the taking. Pair your fresh-picked bounty with wholesome pecans for power-packed seasonal recipes from salads and snacks to side dishes and main courses.

American Pecans are The Original Supernut; a naturally sweet superfood that’s nutritious, versatile and local as it’s the only major tree nut native to America. Pecans are also among the highest in “good” monounsaturated fats and contain plant protein, fiber, flavonoids and essential minerals, including copper, manganese and zinc, so you can feel good when adding them to your next meal or snack.

After a morning at the farmers market, cook up a nourishing spread for breakfast or lunch. For a quick, mess-free brunch, try Sheet Pan Eggs with Pecan Breakfast “Sausage.” Substitute flavored ground pecans for your sausage and add fresh greens for a quick, good-for-you option with plant-based protein.

For a simple yet sweet take on dessert, try Mini Pecan Lemon Berry Tarts with a three-ingredient, pecan-based crumb as the base, topped with a light filling and fresh berries. 

To find additional seasonal recipes, nutrition information and cooking tips, and to learn more about America’s native nut, visit AmericanPecan.com.

Mini Pecan Lemon Berry Tarts

Mini Pecan Crusts:

  • 2          cups pecan pieces or halves
  • 1/4       cup butter, melted
  • 2          tablespoons sugar
  • 24        Mini Pecan Crusts
  • 1/2       cup lemon curd
  • 1/2       cup blueberries or raspberries
  • powdered sugar, for dusting (optional)
  1. To make Mini Pecan Crusts: Heat oven to 350° F. Line mini muffin tin with paper liners.
  2. In food processor, blend pecans, butter and sugar until mixture forms coarse dough.
  3. Scoop about 2 teaspoons pecan mixture into each muffin tin. Use back of wooden spoon or fingers to press mixture evenly along bottom and up sides of each muffin cup.
  4. Bake 12 minutes, or until crusts are golden brown. Allow crusts to cool completely before removing from pan.
  5. Spoon 1 teaspoon lemon curd into each Mini Pecan Crust. Top each with one raspberry or three small blueberries. Dust with powdered sugar, if desired.

Sheet Pan Eggs with Pecan Breakfast “Sausage”

Pecan Breakfast Sausage:

  • 1          teaspoon extra-virgin olive oil
  • 1/2       medium onion, diced (about 1/2 cup)
  • 1          tablespoon coconut aminos
  • 1          teaspoon sage
  • 1          teaspoon thyme
  • 1/4       teaspoon nutmeg
  • 1/4       teaspoon garlic powder
  • 1/4       teaspoon black pepper
  • 1/8       teaspoon cayenne pepper
  • 1          cup raw pecan halves

Sheet Pan Eggs:

  • 12        eggs, beaten
  • 3/4       cup fat-free or low-fat milk
  • 1 1/4    teaspoons salt
  • 1/2       teaspoon pepper
  • 1          cup fresh spinach, chopped
  • nonstick cooking spray
  1. Heat oven to 325° F.
  2. To make Pecan Breakfast “Sausage”: In pan over medium heat, add olive oil, onion, coconut aminos, sage, thyme, nutmeg, garlic powder, black pepper and cayenne pepper. Cook about 4 minutes until onion is translucent.
  3. In food processor, pulse onion mixture and pecans until consistency of ground beef is reached, about 8-10 pulses.
  4. To make Sheet Pan Eggs: In large bowl, whisk eggs, milk, salt and pepper until combined.
  5. Add pecan “sausage” and spinach to eggs and stir. Lightly spray nonstick 12-by-17-inch sheet pan with cooking spray. Pour egg mixture onto prepared pan. Bake 18-20 minutes, or until eggs are fully cooked.

Source: American Pecan Council

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