Sugar and Spice Candied Pecans

 

I have been on a search for the best recipe for candied pecans for a long long time (did you notice how many times I just used the word "for"?)  They are my favorite thing to put into salads.  I have found several recipes that are pretty good, but am always on the lookout for a better one.  

I found this recipe on a blog called The Yummy Life and thought I would try them out.  The result?  Well, they are good enough to put on my blog!  I like them because there is no added butter (my other favorite recipe calls for butter--aren't the sugar and the pecans themselves enough calories?) and they are super easy.  It is hard to mess these up.  I made a couple of batches and put them in jars for Christmas gifts. 

A couple of side notes:  the original recipe called for 1 1/2 tsp. salt, which tasted way too salty for me.  I made the next batch with only 1/2 tsp. of salt which was perfect.  Also, I did not add the cayenne pepper, but I think it would be yummy to add a little heat.  Enjoy!

Sugar & Spice Candied Pecans
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1 large egg white
1/2 cup sugar
1/2 cup brown sugar
1 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. salt
1/8 tsp. cayenne (optional)
1 Tbsp. vanilla
1 Tbsp. water
4 cups (1 pound) raw pecan halves

Preheat oven to 300 degrees.  Line a baking sheet with parchment paper (I used a silpat).  In a large bowl, use electric mixer or shisk to beat the egg white until foamy (30-40 seconds with mixer).  Add all the ingredients except pecans and mix until well combined (15-20 seconds with mixer).  Stir in pecans until all are well coated.  Pour onto baking sheet and spread out nuts into a single layer.  Bake for a total of 40 minutes, removing the pan after 20 minutes and flipping nuts over with a spatula.  Remove from oven and slide parchment paper with nuts still on it onto cooling rack.  Cool completely, break apart, and transfer to airtight container.  Store at room temperature.

Chicken Wonton Salad

This is my favorite salad in the whole world.  It is always my first choice to serve at a bridal or baby shower, and everyone LOVES it.  I got the recipe a long time ago from my sister, and it is definitely one of my favorite recipes ever.  You will not be disappointed!

Chicken Wonton Salad
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1/2 pkg wontons, lightly fried and broken up
1 head red leaf lettuce
1 head iceberg lettuce
4 chicken breasts, grilled and cut into chunks
1 can sliced water chestnuts
3 green onions
1/3 cup sesame seeds
1 can mandarin oranges

Dressing

1/4 cup salad oil
1/4 cup rice vinegar
1/4 cup sugar
1 tsp. Accent
1/2 tsp. salt

(notes:  I fry the wontons in canola oil and usually end up using a little less than half of the package for the salad.  For the chicken, I usually just add salt and pepper and grill them.  The last time I made it though, I marinated the chicken for a few hours in 1 cup sprite and 1/2 cup soy sauce before I grilled it.  It was so moist and yummy-I will always do it that way now!  For the dressing, I double it and add just before serving.  I don't usually use all of it, but I always need more than the recipe calls for!)

Dijon Vinaigrette

Meet my new favorite salad dressing. The recipe came from Better Homes and Gardens, and it is cinch to make. The shallot gives it such a wonderful flavor, and I love it because it has no sugar in it.

You can serve it with any salad you like. My salad today consisted of romaine lettuce, spinach, rotisserie chicken, blue cheese crumbles and walnuts. Yummy!

Dijon Vinaigrette
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5 Tbps. extra-virgin olive oil
1 grated shallot
2 Tbsp. white wine vinegar
1 Tbsp. Dijon-style mustard
1/2 tsp. salt
1/4 tsp. ground black pepper

In a screw-top jar combine all ingredients.  Cover, shake well.  Serve immediately, or cover and store in refrigerator up to 1 week.

If refrigerated, let stand at room temperature 30 minutes before serving.  Shake before serving.  Makes about 3/4 cup.

Frog-eye Salad

This is a great salad for a large gathering.  It makes a ton and everyone loves it!  The "frog-eyes" are pasta called acini di pepe.  They are just little tiny things, and I love the texture that it gives to the salad.  Enjoy!

Frog-eye Salad
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1 cup white sugar
2 Tbsp. all-purpose flour
1 1/2 tsp. salt, divided
1 3/4 cups unsweetened pineapple juice (measure from drained juice from canned pineapple)
2 eggs, beaten
1 Tbsp. lemon juice
3 quarts water
1 Tbsp. vegetable oil
1 (16 oz.) pkg. acini di pepe pasta
3 (11 oz.) cans mandarin oranges, drained
2 (20 oz.) cans pineapple tidbits, drained
1 (20 oz.) can crushed pineapple, drained
1 (8 oz.) container frozen whipped topping, thawed
2 cups miniature marshmallows

In a saucepan, combine sugar, flour, 1/2 tsp. salt, pineapple juice and eggs.  Stir and cook over medium heat until thickened.  Remove from heat; add lemon juice and cool to room temperature.

Bring water to a boil.  Add oil, 1 tsp. salt and pasta.  Cook until al dente.  Rinse under cold water and drain.

In a large bowl, combine the pasta, egg mixture, mandarin oranges, pineapple and whipped topping.  Mix well and refrigerate overnight or until chilled.  Before serving, add marshmallows.  Toss and serve.

Sesame Chicken Spinach Salad

I made this salad today for a baby shower, and it was yummy!  I was a little nervous because I have never made it before, so I wasn't quite sure how it would turn out.  But several people asked me for the recipe, and that always indicates a winner!  This recipe came from a childhood friend of mine's blog (was that proper English?) here.  Enjoy!


Sesame Chicken Spinach Salad
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Salad ingredients:


• 5 cups cubed grilled chicken breasts (about 4 large chicken breasts)*
• 2 cups seedless red grapes (halved)
• 3 cups packed torn baby spinach
• 8 oz. fusilli pasta (cooked)
• 1 jar (15 oz.) marinated artichoke hearts (drained and roughly chopped)
• 1 bunch chopped green onions
• 1 (11 oz.) can mandarin oranges
• 1 pear (diced and tossed with lime juice)
• 2 Tbsp. toasted sesame seeds


Dressing:


• 1/3 cup extra virgin olive oil
• 3 Tbsp. sesame oil
• 1/4 cup sugar
• 2 Tbsp. balsamic vinegar
• 1 tsp. salt
• 2 tsp. dried minced onion
• 1 tsp. fresh lemon or lime juice
• 2 Tbsp. minced fresh parsley


Toss all the ingredients together. Whisk together the ingredients for the dressing. Dress the salad, right before serving.


*Marinade for chicken


• 1/4 cup Teriyaki sauce (soy sauce, ginger, sugar or any commercial brand)
• 1/4 cup Lawry’s Mesquite-lime Marinade
• 1/4 cup Italian salad dressing (Newman’s Own Balsamic Vinaigrette or Italian dressing (any brand but not fat-free)


Marinate chicken for 1-4 hours (not overnight)


Sprinkle generously with lemon-pepper before grilling. Grill chicken until cooked through.


This recipe serves between 8-10 people.

(note:  I added some rice vinegar to the dressing to thin it out a little bit--I thought it was a bit too thick, but I may have done something wrong.  Also, next time I make this, I think I will omit the artichoke hearts and add water chestnuts.)