About Texas Nut Shellers

Apple Pecan Pastries

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Apple-Pecan-Pastries

Ingredients

  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet)
  • 1 cup packed brown sugar
  • 1/2 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 2 cups peeled, diced Granny Smith apples
  • 1 cup chopped pecans
  • 1 tablespoon cold butter, cut into pieces
  • Confectioners’ sugar

Preparation

  1. Thaw the pastry sheet at room temperature for 40 minutes or until it’s easy to handle. Heat the oven to 375°F. Lightly grease a baking sheet.
  2. Stir the brown sugar, flour, cinnamon and nutmeg in a medium bowl. Add the apples, pecans and butter and toss to coat.
  3. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 15-inch-by-10-inch rectangle. Brush the pastry sheet with water. With the long side facing you, spoon the apple mixture on the pastry to within 2 inches of the long sides and to the edge of the short sides. Starting at a long side, roll up like a jelly roll. Cut the pastry roll into 12 (1 1/4-inch) slices. Place the slices 2 inches apart on the baking sheet.
  4. Bake for 15 minutes or until the pastries are golden. Remove the pastries from the baking sheet and cool on a wire rack. Sprinkle with the confectioners’ sugar.

Garlic-Roasted Green Beans with Shallots and Pecans

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Garlic-Roasted-Green-Beans-with-Shallots-and-Pecans

Ingredients

  • 1 pound. fresh green beans (thin beans preferred, but any type will work)
  • 6 shallots, peeled, and cut into thin slivers
  • 5 large cloves garlic, peeled and cut into thin slices
  • 3 Tablespoon s olive oil
  • 1 teaspoon salt
  • fresh ground black pepper
  • 1/4 cup flat leaf parsley, very finely chopped
  • 1/4 cup pecans, chopped
  • 1 teaspoon lemon zest

Preparation

  1. Preheat oven to 450 F. Trim ends from green beans. If using thin, long beans, cut in half crosswise into pieces about 2 inches long. Peel and cut shallots and garlic, then place with beans in plastic bowl. Add olive oil, salt, and pepper, and use a wooden spoon to toss until beans, shallots, and garlic are well coated with oil.
  2. Spray roasting pan with nonstick spray or mist with olive oil, then arrange the vegetables in a single layer. (I like to cover the pan with foil, then spray the foil for even easier clean-up.) Roast 12-15 minutes for thin beans, or slightly longer for regular beans, until beans are slightly shriveled, and shallots and garlic are lightly browned.
  3. While beans cook, toss together chopped parsley, chopped pecans and lemon zest. When beans are done, toss hot beans with parsley/lemon/pecan mixture and serve immediately.

Roasted Spiced Pecans

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Roasted-Spiced-Pecans

Ingredients

  • 1 pound pecan halves
  • 4 tablespoons unsalted butter
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 pound pecan halves
  • 4 tablespoons unsalted butter
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg

Preparation

  1. Preheat oven to 350°F. Place pecans in a bowl. Melt butter over low heat and stir in spices, salt, pepper and sugar. Remove from heat; stir until sugar dissolves. Pour over pecans and mix well.
  2. Spread pecans evenly on a large rimmed cookie sheet and bake, stirring often, until dark brown and fragrant, 20 to 25 minutes. Season with additional salt and pepper while warm. Cool completely before serving. (Can be made up to a week ahead; keep covered and refrigerated.)

Praline-Pecan French Toast

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Praline-Pecan-French-Toast

Ingredients

  • 1 (16-ounce) French bread loaf
  • 1 cup firmly packed light brown sugar
  • 1/3 cup butter, melted
  • 2 tablespoons maple syrup
  • 3/4 cup chopped pecans
  • 4 large eggs, lightly beaten
  • 1 cup 2% reduced-fat milk
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract

Preparation

  1. Cut 10 (1-inch-thick) slices of bread. Reserve remaining bread for another use.
  2. Stir together brown sugar and next 2 ingredients; pour into a lightly greased 13- x 9-inch baking dish. Sprinkle with chopped pecans.
  3. Whisk together eggs and next 4 ingredients. Arrange bread slices over pecans; pour egg mixture over bread. Cover and chill 8 hours.
  4. Preheat oven to 350°. Bake bread 35 to 37 minutes or until golden brown. Serve immediately.

Chicken Cutlets with Pecan Sauce

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Chicken-Cutlets-with-Pecan-Sauce
Easy side: Cook 1 (11-ounce) package frozen steam-in-bag baby mixed vegetables according to package directions. Toss with 1 teaspoon freshly ground garlic-pepper seasoning. We tested with Green Giant Valley Fresh Steamers Market Blend and McCormick seasoning.

Ingredients

  • 1/2 cup pecans
  • 1/4 cup butter, divided
  • 4 chicken cutlets (about 1 1/4 pound)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 tablespoons all-purpose flour
  • 3 tablespoons olive oil
  • 1/2 cup chicken broth
  • 1 tablespoon brown sugar
  • 2 tablespoons cider vinegar
  • 1/2 teaspoon dried thyme

Preparation

  1. Heat pecans and 2 Tablespoon s butter in a large nonstick skillet over medium-low heat, stirring often, 2 to 3 minutes or until toasted and fragrant. Remove from skillet.
  2. Sprinkle chicken with salt and pepper. Dredge in flour.
    Cook chicken in hot oil in skillet over medium heat 3 to 4 minutes on each side or until golden brown and done. Transfer to a serving platter. Top with pecans.
  3. Add chicken broth to skillet, and cook 2 minutes, stirring to loosen particles from bottom of skillet. Add brown sugar, vinegar, and thyme, and cook 3 to 4 minutes or until sugar is melted and sauce is slightly thickened. Whisk in remaining 2 Tablespoon s butter. Serve sauce over chicken.