Tag Archives: pecans

Fruit and Nut Yeast Bread

A slightly sweet and delicious yeast bread with dried and candied fruits and nuts. mjskitchen.com @MJsKitchen

Fruit and Nut Yeast Bread is a slightly sweet bread made with your choice of dried/candied fruits and nuts.  If you’ve had the Italian bread, Panettone, then you have an idea as to what I was going for when I started developing the recipe for this fruit and nut bread. I wanted something with a little more “grain” than Panettone, less fat, about the same sweetness, and a bread that worked with a variety of fruits and nuts.  This bread meets all of those requirements.  It’s so easy to make and is quite tasty.  It makes a wonderful breakfast bread.  Just cut a thick slice, pop it in the toaster and top with a touch butter.  Enjoy!

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Chile de Arbol Pipián with Toasted Pecans

Chile de Arbol pipián is a spicy sauce made with chile de arbol, pecans and pumpkin seeds. mjskitchen.com

 

This Chile de Arbol Pipián type sauce is another way to enjoy the spicy and smoky de arbol chile.  The de arbol chile is totally different from the traditional New Mexico red chiles and quite a bit hotter. You’ll find them in my Chile de Arbol Salsa, Red Chile Paste, and Chile de Arbol Hot Sauce.  Chile de Arbol Pipián highlights the flavor of the chile but in a totally different way from these previous sauces.  This sauce is similar to a Mexican molé or pipián sauce which are puréed seed/nut/chile sauces used for a variety of dishes.

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Apple, Carrot, and Pecan Slaw with Curry Dressing

Apple Slaw with apples, cabbage, carrots, toasted pecans seasoned with masala spice. mjskitchen.com

 

Whenever I buy a head a cabbage, I can usually get 2 to 3 meals from it, making a head of cabbage a very economical little vegetable.  Last week’s cabbage was used for my Sausage with Cabbage and Onion and two different side salads, one of the salads being this Apple Slaw with Carrots and Pecans and a light dressing seasoned with a curry spice blend.  It’s a nice side for a pork or chicken entree or alone as a light lunch.  It has just a few ingredients and comes together in less than 20 minutes.

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Apple Pecan Crepes with Cheddar Cheese

Crepes with sauteed apples, toasted pecans, cheddar cheese and maple syrup

 

If somewhere in the human genome there is a gene for a sweet tooth, then my family has it! We always had desserts and sweets to nibble on when I was growing up and we all still need that little bite of something sweet after each meal. One of my favorite sweet treats that my mama use to make, and one I still love today is taking a piece of apple pie, topping it with a big slice of cheddar cheese and putting it under the broiler until the cheese melted all over the pie. These Apple Pecan Crepes are a lighter version of the apple pie and just as delicious.

To make Apple Pecan Crepes with Cheddar Cheese you first make some light crepes with a bit of dark rum. Fold grated cheddar cheese into the crepes and heat.  Gently saute’ apples in butter, topped with cardamom, cinnamon, nutmeg, and a touch of maple syrup, then place them on top of the crepes.  Top with chopped toasted pecans and touch of warm maple syrup.  Now if that doesn’t get your mouthwatering, then nothing will!

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Green Chile Pecan Cheese Spread

Green Chile Pecan Cheese Spread is a quick & easy snack or appetizer #green #chile #cheese @mjskitchen | mjskitchen.com

 

If you enjoyed the Roasted Bell Pepper Cheese Spread from a few days ago but wanted something with more of a kick, you’re going to love this Green Chile Cheese Pecan Spread.  It is as easy to make, if not easier, and it’s just as delicious. So for all of you lovers of spicy foods, this one is for you! No fancy ingredients except for maybe the green chile which may not be available to some of you, but never fear – in the Kitchen Notes I provide some suggestions for alternative chiles.  The cheese is cream cheese so nothing fancy there.

Just like the bell pepper cheese spread this green chile pecan cheese spread can be served with bagel chips, pita chips, or any chips for that matter.  You could also spread it on a flour tortilla, roll the tortilla, and cut into little bite size snacks. Just be sure to refrigerate for an hour before cutting.  It will make the cutting process much easier.  This morning I just spread it on half a bagel and had it for breakfast with a cup of tea.  No matter how you dish it up, you’re going to love it!

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Salted Pecan Chocolate Ice Cream

Salted Pecan Chocolate Ice Cream #recipe @MJsKitchen

 

Do you remember my Salted Pecan Bark from a few weeks ago?  It was SO good, but even I can get too much of a good thing.  So to change things up a bit, I converted the bark recipe into an ice cream recipe.  Oh my!  Another big mistake!  Bobby kept telling me that I had to make one more batch before he was sure that the recipe was perfect. 🙂  As a result I’ve made four batches of this ice cream in the past 2 weeks!  He finished off the fourth batch last night and asked “More please?”.

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Salted Pecan Bark

Salted Chocolate Pecan Bark @MJsKitchen

 

I love nuts of all kinds, but I have to say that pecans are my absolutely favorite. Up until 3 years ago when my mother sold the family home, all my pecans came from the pecan tree in the backyard of the house in which I grew up.  When I moved to New Mexico, my mother would ship me bags of shelled pecans for Christmas. Yes, I said “shelled” pecans!  On my visits back home, I would raid her freezer which normally had more pecans that she could eat.  It always gave me a thrill to think that I was still eating pecans from the same tree after all of these years!

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Banana Buttermilk Waffles with Strawberries and Pecans

Banana Buttermilk Waffles #waffles #recipe @MJsKitchen

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Given the choice between pancakes, waffles or crepes, I’ll take waffles any day! I love a waffle that’s crispy on the outside and moist on the inside, then topped with fresh fruit, nuts and warm maple syrup.  These Banana Buttermilk Waffles have been my “go to” recipe for years, but recently I made a change in the flours that has taken something quite good and made it even better. These banana buttermilk waffles use an overripe banana in place of any oil or butter. They also use buttermilk to add more flavor and texture. A variety of toppings can be used so be sure to read the Kitchen Notes for suggestions.

My first waffle iron was one I inherited from my great aunt back in ’76. It was one of those heavy electric cast-iron waffle irons that produced a PERFECT waffle every single time. Unfortunately, I only had it for 15 years before it bit the dust.  Not bad for a kitchen appliance that was probably purchased in the 50’s! It took me about 5 years and 3 different waffle irons to find another one that came close to the waffles that my aunt’s made, but I finally found one that works. I use a Krups, 4-square Belgian waffle maker and love it! (No, I was not paid to say that. 🙂 )

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Thanksgiving Granola

A cranberry pecan granola with pumpkin seeds and maple syrup @mjskitchen | mjskitchen.com

When I started making my own granola a couple of years ago this was the first granola I made.  It came together because it was late in the year and I had a freezer full of pecans and huge bag of craisins.  I have to admit that I haven’t made another granola that I enjoy as much as this one.

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