Spiced Pecans in your salad

At Christmastime our next door neighbor makes wonderful spiced pecan halves from all the big and lovely nuts from her son's trees. What she may not know is how anticipated her tin of sweetly spiced nuts is at our house every year! Our entire family drools when they see the tin coming! Needless to say, they don't last long.

For a few years, I didn't want to have a recipe for these gems because I thought it may dampen the specialness of her annual gift. However, I've realized that we just can't go through a whole year without them...and I've thought of other ways they can be enjoyed, not just at Christmas.

Our children eat a lot of green salad when I add fruit and nuts. So the addition of these nuts ramped it up quite a few notches. I just add them to the greens with a little green onion and whatever fresh or dried fruit we have on hand. Add some cheese if you like. I usually top it with the salad dressing I make for Napa Salad.

Preheat oven to 400 degrees

16 oz. pecan pieces (not the teeny-tiny cookie pieces though)
1 extra large egg white
3/4 cups sugar
1 tsp. ground cinnamon
1/2 tsp salt
1 large zip-lock bag
Parchment paper

Whip the egg white in a large mixing bowl with a mixer until stiff peaks form. Fold the pecans into the whipped egg whites. Stir the nuts into the meringue thoroughly so they are all evenly coated and moistened.

Put the sugar, cinnamon and salt into the zip-lock bag and shake up to mix. Put the pecans in the bag and seal it (leaving a little air in the bag to mix well). Shake well to coat the pecans with the sugar mixture.

Dump the pecans out onto a large, parchment-lined sheet pan or cookie sheet. (I use two pans so I can really spread out the nuts.) Spread out the pecans evenly on the cookie sheet.

Place the cookie sheet in the oven and bake for 10 minutes. Remove and cool thoroughly. They will get crispy once they are thoroughly cooled. Store them in an airtight container.

Use the extras for a snack by itself or add some pumpkin kernels and craisins for a fantastic treat!

NOTE: If you're not making a full batch with 16 oz. of pecans, make sure to remove the appropriate proportion of egg white from the bowl before you mix in the nuts. If you use all of the meringue, the nuts will have too much coating and it may flake off the nuts after cooling, instead of adhering to them.

This is where I found my recipe for spiced glazed pecans.

Italian Chicken Salad in Lettuce Cups (12 servings)

This recipe is from Everyday Italian and we LOVE it! It's a great dish for warm weather summery parties! I've served it a couple of times when I've hosted bunco, and I've also brought it to friends after they've had a baby or surgery (not the full recipe!). Our kiddies have just started to enjoy eating it all. Before they appreciated all the flavors, I just took one of the chicken breasts and sliced it up for them to eat. Ooh, I'm getting hungry for it right now!

Here's the original recipe. Thank you, Giada! Since I've made VERY minor changes (fewer capers, more honey, etc.) to the recipe, I added the modifications in the recipe below. It's the only way I'll remember how to make it again next time!

10 cups coarsely shredded cooked chicken (about 3 good-sized rotissiere chickens)
2 cups roasted red and yellow bell peppers, drained, patted dry, and coarsely chopped
1-1/4 cup paper-thin slices red onion
¾ cup chopped fresh Italian (flat-leaf) parsley
¾ cup slivered almonds, toasted
¼-1/3 cup capers, drained
1-1/2 cup (about) Red Wine Vinaigrette, recipe follows
salt and freshly ground black pepper
24 butter lettuce leaves (from about 3 large heads) or bib lettuce—whatever is more economical, I’ve started just serving over torn Romaine lettuce.
1 (4 oz.) pkg. shaved Parmesan cheese (you can get this next to the regular grated)

Toss the chicken, bell peppers, onion, parsley, almonds, and capers in a large bowl with enough vinaigrette to moisten. Season the chicken salad with salt and pepper to taste.

Arrange 1 large lettuce cup and 1 small lettuce cup on each plate, overlapping slightly. Spoon the chicken salad into the lettuce cups. Drizzle more vinaigrette over the salads. Sprinkle with the Parmesan and serve.

Do-ahead tip: The chicken salad can be prepared 4 hours ahead and refrigerated. Just before serving, spoon the salad into the lettuce cups.

Red Wine Vinaigrette:
½ cup red wine vinegar
¼ cup lemon juice
1 TBSP honey
1 tsp salt
freshly ground black pepper
1 cup olive oil

Combine the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually add the oil and blend until emulsified. (I just make this dressing using my dressing plunger instead of a processor. You can also just shake it in a large jar with a lid). Shake well again before adding to salad.

NOTES: I use three rotisserie chickens from Costco (they are 3 lbs. instead of 2 lbs. like the grocery store chickens…and they’re a lot less expensive).

In with the warm spring air...ah, salads!

Since I know that our warm weather will turn to HOT weather all too soon, I'm changing gears from soups to salads. The following posts are some of our favorites...that the kids request!

Texas Caviar --Jazzed version

This is probably my #1 requested recipe. Well, it's not MY recipe. I filched it off a bunco friend years ago! I've only made minor tweaks. Don't be fooled. This is not your regular "Texas Caviar"--this one is jazzed up and healthier with more fresh veggies and feta. I bring it to parties and pot lucks all the time, and many requests have come from native Texans!

1 can black-eyed peas, drain and rinse
*1 can field peas, drain and rinse (if you don't have these in your area, just use another can of black-eyed peas)
2 small cans sliced black olives, drain and chop a little more
1 yellow bell pepper, finely chopped
1 red bell pepper, finely chopped (green peppers are fine, but yellow & red just make it so purty...and a bit sweeter!)
1/4 cup red onion, finely chopped
1/3-1/2 cup+ Italian dressing —just enough to hold everything together, I use light
Small bunch fresh cilantro, pull off stems and chop (~1/3-1/2 cup when chopped)
1 large ripe, but still firm, Hass avocado (or 2 small), diced
8 oz. feta cheese (don’t use crumbled--the solid looks neater), small diced

Add all ingredients to medium bowl and stir gently to mix well. I add the dressing and avocado last--shortly before it is served. Serve with family-sized bag of Frito (big) Scoops or sturdy tortilla chips (in a pinch).

* Because many people I've given this recipe to have never heard of field peas, I've added this photo to show you what the can I use looks like. Field peas are smaller than black-eyed peas, and they're reddish in color.

Field peas may not be found in all parts of the country. Mom says they're not in Sacramento, my uncle found them in Dubuque, none in St. Paul or Albuquerque, but they're about everywhere in the South. I can't tell you how many cases of these we've brought with us on our vacations...to leave a stash with friends and family so they can continue making this recipe. Let me know if you can find them in your area.

Napa Salad

(Chinese Cole Slaw)

I snatched up this recipe from a friend after I tried it at her bunco party. Thanks Stephanie!

1 head Chinese Napa cabbage
2 green onions including 2/3 stems, chopped
1 red bell pepper, seeded and chopped
2 pkgs. Ramen noodles, chicken flavored
2 TBSP butter
½ cup slivered almonds
sesame seeds (~1+ TBSP)
**If you’d like to make this a main dish, you can add bite-sized cooked chicken.

Cut bottom from Napa cabbage, separate leaves, wash and pat dry. Cut most of the large white veins from each leaf and slice remainder of leaves into thin strips. Toss cabbage with onions and bell pepper.

Melt butter in large skillet. Break Ramen noodles into small pieces (I start by gently smashing them right in the bag before I open it.) and brown lightly in butter. Add almonds to brown. Add sesame seeds last since they brown quickly. Remove from heat, add one of the noodle seasoning packets to the mixture, and stir to incorporate.

Dressing:
1/2 cup rice wine vinegar, seasoned
Salt & pepper
¼+ cup sugar (add more or less to your taste)
1/2 cup oil
sesame oil, ~1 tsp. (optional—but it really makes the salad taste more authentic!)

Mix vinegar, salt, pepper, sugar and oil in salad plunger or a jar with lid. Plunge/shake well to mix.

Just before serving salad, toss noodles/nuts/seeds mixture with cabbage then add dressing and toss well to coat. Don’t mix too soon before eating as the noodles will get soggy.

GLUTEN FREE: Omit Ramen noodles and, instead, top salad with toasted almonds and sesame seeds.

Mandarin Almond Salad

Toss together:
1 large head (or 2 hearts) Romaine lettuce
One 11-14 oz. can mandarin oranges, drained (I use more since my kids love them)
2 green onions, chopped up to 1/3 of the green part

Dressing
Mix:
3 TBSP oil
3 TBSP cider vinegar
2 TBSP white sugar
1/4 tsp salt
pepper to taste
(You will need to taste to see if the oil/vinegar/sugar balance is to your liking. I like mine with sweet and tangy taste (roughly equal amounts of oil and vinegar. Many dressings call for twice as much oil as vinegar.)

Caramel Almonds
¼ cup slivered almonds
2 TBSP white sugar
(I usually double this amount!)

Heat sugar in small frying pan over medium heat until it starts to melt around the edges, then put the almonds on top of sugar. Stir constantly until sugar and nuts turn a caramel brown color. Make sure all sugar granules are dissolved. Remove from heat continuing to stir, and pour them on a greased, foil-lined pan/cookie sheet to cool. (Try to separate the nuts with a fork as you are able so they break apart better when they are cool). When nuts are cool, break them into small pieces.

When ready to serve: Pour dressing over lettuce and top with caramel almonds.

Substitutions:
--Use caramelized pecan pieces instead of the slivered almonds
--Use the Sugar & Spice Glazed Pecans (see the recipe I use under “nuts”)
--Use dried cranberries and cashews instead of mandarin oranges and almonds
--If you don’t have enough nuts, you can throw in a handful of roasted sunflower seeds.
--Add other sweet veggies as you like (pea pods or snap peas, cucumbers, grape tomatoes, carrots, etc.)

Broccoli Cauliflower Salad

This is one of my veggies-our-kids-will-always-eat recipes. I love it too! With sunflower seed, craisins, golden raisins, a sweet vinegar dressing. Mmmm...qnd good for you. Sheeez, it's just too much! Since I love, love, LOVE the big knife my brother got me a few years ago, it's also a great recipe to get out all of that pent-up chopping energy you might have. If not, of course there's an alternative--get a bag of broccoli cole slaw mix!

1 head cauliflower separated into small flowerets, chopped into little pieces
1 bunch broccoli separated into flowerets, chopped into little pieces
1/3 cup chopped red onion
½ cup carrot, shredded or finely chopped
1/2 cup golden raisins
1 cup craisins
½ to 1 cup sunflower seeds &/or chopped cashews or toasted pecans
1 pkg. cooked bacon pieces
Chicken-flavored Ramen noodles, optional (don't use for a gluten-free recipe)

Dressing
1/3 cup cider vinegar
1/3 cup vegetable oil
¼-1/3 cup sugar
Ramen noodle flavor packet, optional (I don't use since it has gluten)
1/2 tsp sesame oil (just because I've been making all my dressings with this lately!)
Salt & pepper to taste

Mix first eight ingredients together; pour dressing over and mix to blend 2 hours in advance. Just before serving, break up Ramen noodles into fine pieces and mix into salad. Serves 10-12.

QUICK & EASY ALTERNATIVE: Omit the cauliflower, broccoli and carrot. Use two bags of broccoli slaw mix (with carrots).

Cole Slaw (no mayo)

This is another recipe from my mother-in-law. My husband and I love this recipe because the dressing is not mayo-based. My husband does not like mayo, and I just prefer the tangy zip of the vinegar dressing! An added bonus…it’s good to go for summer outdoor picnics since it doesn’t go bad like those with mayo.

2 cups chopped or finely sliced cabbage (adding some red cabbage makes it colorful)
½ cup chopped parsley
½ cup sliced onions (whatever kind you like--green, red, or sweet onions)

Mix above ingredients. Can do this day before serving and refrigerate.

Dressing:
2-3 TBSP sugar
2-3 TBSP vinegar
2 TBSP oil
1 tsp. salt
(1/2 - ground mustard, my addition)
(ground pepper to taste, my addition)

Shake to blend and combine with cabbage mixture ½ hour before serving.

Salad in a Pinch--Lettuce or Spinach with Fruit and Nuts

I love salad bars with all those varied and wonderful veggies--all fresh, cleaned, sliced, diced, and ready to eat. In our kitchen, I just can't keep up with all the cleaning, chopping, blah, blah, blah! So, I just keep some regular no-prep supplies on hand and make my own dressings. Here are my must-always-have basics.Our kids love to top off their salads with toasted or candied nuts. I keep a container of them on hand most of the time! Here's the recipe for Sugar and Spice Glazed Pecans that I use. I also LOVE to use the dressing (WITH the sesame oil) from my Napa Salad with most of my everyday salads. I keep a plunger of it in my fridge.