BACON-WILTED GREENS WITH WARM PECAN-CRUSTED GOAT CHEESE
Steps:
- Line a plate with paper towels. Line a rimmed baking sheet with a silicone mat and set aside.
- Heat a large nonstick skillet over medium-high heat. Add the bacon and cook until crisp, about 5 minutes. Remove with a slotted spoon to the prepared plate. Pour off all but a film of the grease on the bottom of the pan. (Just eyeball it instead of trying to measure, but it should be just about 1/2 teaspoon; discard the remaining grease.)
- To make the salad, return the skillet to low heat. Add the onion and the diced apple. Season with salt and pepper. Add the kale; cook until the kale begins to wilt, stirring occasionally, about 2 minutes. Add the vinegar; cover, and cook until just tender, stirring occasionally, about 4 minutes. Remove from the heat, taste, and adjust for seasoning with salt and pepper.
- Meanwhile, preheat the oven to broil. Place the finely chopped pecans in a shallow dish and season with salt and pepper. Roll the goat cheese log in the pecans to evenly coat. Refrigerate until firm if necessary, then cut evenly into 6 rounds and place each round of cheese on the sliced apple. Place on the prepared baking sheet. Transfer to the oven and broil until the cheese is melted and browned, 3 to 5 minutes.
- To serve, divide the kale salad among the plates. Top with an apple-cheese round and garnish with the reserved bacon. Serve immediately.
Nutrition Facts : Calories 255 calorie, Fat 16 grams, Carbohydrate 18 grams, Fiber 4 grams, Protein 14 grams
WARM WILTED WINTER GREENS
Steps:
- Cook honey and balsamic together over medium-high heat in a large saute pan, about 5 minutes. Toast walnuts in a small skillet; set aside to cool.
- Pile greens on a platter. Stir mustard into balsamic-honey dressing, then whisk in about 1 cup extra-virgin olive oil; pour over greens. Season greens with salt and pepper and garnish with walnuts, pomegranate seeds, shavings of Parmesan, and shallot.
SALAD WITH WARM GOAT CHEESE
Steps:
- Slice the Montrachet into 12 (1/2-inch-thick) slices. (The easiest way to slice goat cheese is to use a length of dental floss.) Dip each slice into the beaten egg whites, then the bread crumbs, being sure the cheese is thoroughly coated. Place the slices on a rack and chill them for at least 15 minutes.
- For the dressing, place the vinegars, sugar, salt, pepper, and egg yolk in the bowl of a food processor fitted with a steel blade and blend for 1 minute. With the motor running, slowly pour the olive oil through the feed tube until the vinaigrette is thickened. Season, to taste.
- Toss the salad greens with enough dressing to moisten, then divide them among 6 plates.
- Melt 1 tablespoon oil and 1 tablespoon butter in a saute pan over medium-high heat until just under smoking. Cook the goat cheese rounds quickly on both sides until browned on the outside but not melted inside. Top each salad with 2 warm rounds and serve.
SOUTHERN GREENS WITH WARM PECAN DRESSING
Make and share this Southern Greens With Warm Pecan Dressing recipe from Food.com.
Provided by Geema
Categories Salad Dressings
Time 17m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Wash greens well and tear in large pieces, removing any tough stems or ribs.
- In a small, non-stick skillet, stir together the vinegar, honey and mustard, oil and pecans.
- Cook over medium heat, stirring often, for 2 minutes.
- Pour over greens and serve immediately.
Nutrition Facts : Calories 254.1, Fat 24.4, SaturatedFat 2.3, Sodium 84.4, Carbohydrate 10.1, Fiber 2.9, Sugar 7, Protein 2.8
MIXED GREENS WITH WARM PECAN DRESSING
Steps:
- Remove large stems from greens. Wash and dry well. Tear into pieces and place into a bowl. In a small bowl combine the vinegar, honey and mustard. Set aside. Heat oil in a skillet, add the mustard mixture and pecans and cook, stirring regularly for 2 or 3 minutes.
MIXED GREENS WITH PEAR & PECAN SALAD
Sliced pears, red grapes and crisp greens are tossed with ranch dressing and topped with toasted pecans and blue cheese for an enticing autumn salad.
Provided by My Food and Family
Categories Home
Time 15m
Yield Makes 8 servings, about 1-1/4 cups each.
Number Of Ingredients 6
Steps:
- Toss greens with fruit in large bowl.
- Add dressing; mix lightly.
- Top with nuts and cheese.
Nutrition Facts : Calories 270, Fat 23 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 4 g
PECAN-CORNBREAD DRESSING
Plenty of pecans and bacon give this stuffing a unique flavor, while using a packaged mix cuts down on the preparation time. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, bring water and butter to a boil. Remove from the heat and stir in stuffing mix; cover and set aside. , In a large skillet, cook bacon until crisp; remove with a slotted spoon to drain on paper towels. Discard all but 3 tablespoons of drippings; cook celery in drippings over medium heat for 5 minutes. Add onions and cook 5 minutes or until celery is tender, stirring constantly. Add to cornbread mixture along with pecans, salt, pepper and bacon; mix well. , Transfer to a greased 2-qt. casserole. Cover and bake at 325° for 45 minutes or until heated through.
Nutrition Facts : Calories 404 calories, Fat 26g fat (10g saturated fat), Cholesterol 43mg cholesterol, Sodium 1035mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 3g fiber), Protein 9g protein.
WARM PECAN CABBAGE SLAW
Marie Hattrup, a field editor from Sparks, Nevada, gives a new twist to this slaw, which she serves warm. The mild mustard flavor and pleasing blend of crisp-tender vegetables and toasted pecans is a nice complement to fish or ham.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, combine the cabbage, carrot, green onions, water, salt and pepper. Cover and cook over medium heat for 5-7 minutes or until cabbage is crisp-tender. Drain, if necessary. , Combine butter and mustard; pour over cabbage mixture and toss to coat. Stir in pecans.
Nutrition Facts : Calories 109 calories, Fat 8g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 376mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
PECAN DRESSING
The bread cubes can be toasted up to three days ahead, then stored in an airtight container at room temperature. The dressing itself can be prepared a day ahead and stored in the baking dish, covered, in the refrigerator.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 1h55m
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees with racks in upper and lower thirds. Brush a 3-quart baking dish with butter.
- Spread bread cubes onto two rimmed baking sheets. Toast in oven until dry and golden in places, 12 to 15 minutes. Let cool completely, then transfer to a large bowl.
- Melt butter in a large skillet over medium. Add onion, celery, and garlic; season with salt. Cook, stirring occasionally, until soft, 8 to 10 minutes. Stir in cranberries and rosemary; cook 30 seconds. Add wine and boil until almost evaporated, 3 to 4 minutes.
- Transfer onion mixture to bowl with bread. Toss with pecans, parsley, and broth, adding more broth as needed until bread is evenly moistened but not soggy. Fold in eggs; season with salt and pepper. Transfer to prepared baking dish and cover with parchment-lined foil.
- Bake in upper third of oven 20 minutes. Uncover and continue baking until crisp on top and browned in places, 20 to 25 minutes more.
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