Grilled-Fillets-with-Pecans-and-Green-Bean-Ravioli

Ingredients

  • 4 4-ounce beef tenderloin fillets
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 20-ounce package refrigerated cheese-filled ravioli
  • 1 8-ounce package fresh small green beans
  • 1/2 cup chopped pecans
  • 1/2 cup butter
  • 3 garlic cloves, thinly sliced
  • 1 tablespoon chopped fresh sage
  • 1/2 cup (2 ounce) shredded Parmesan cheese

Preparation

  1. Preheat grill to 350° to 400° (medium-high) heat. Sprinkle fillets with salt and pepper. Grill, covered with grill lid, 5 to 8 minutes on each side or until a meat thermometer inserted into thickest portion registers 155°. Let stand 10 minutes.
  2. Cook ravioli and green beans in boiling water to cover in a Dutch oven 4 to 5 minutes or until green beans are crisp-tender. Drain.
  3. Heat pecans in a large nonstick skillet over medium-low heat, stirring often, 2 to 3 minutes or until toasted and fragrant. Remove from skillet; wipe skillet clean. Melt butter in skillet over medium heat. Add garlic, and sauté 5 to 7 minutes or until garlic is caramel-colored and butter begins to brown. Remove from heat, and stir in sage, hot pasta mixture, and pecans. Sprinkle with cheese. Serve immediately with fillets.

Ham-Pecan-and-Blue-Cheese-Pasta-Salad

Ingredients

  • 4 ounces fully cooked ham, cut into thin bite-size strips
  • 1 cup broken pecans, toasted
  • 1/2 to 3/4 cup crumbled blue cheese (2 to 3 ounces)
  • 1/3 cup snipped parsley
  • 1/4 cup olive oil or salad oil
  • 2 tablespoons snipped fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 1 clove garlic, minced
  • 1/2 teaspoon coarsely ground pepper
  • 8 ounces packaged dried bow ties (3 1/2 cups)
  • Lettuce leaves (optional)

Preparation

  1. In a very large mixing bowl combine ham, pecans, blue cheese, parsley, oil, rosemary, garlic, and pepper. Cover and let stand at room temperature for 30 minutes.
  2. Meanwhile, cook pasta according to package directions. Drain pasta; rinse with cold water. Drain again.
  3. Add pasta to the ham mixture; toss to mix.
  4. If desired, line individual salad plates with lettuce. Divide the pasta mixture among the lettuce-lined plates.

Makes 5 main-dish servings.


Pecan-Crusted-Chicken-and-Tortellini-with-Herbed-Butter-Sauce
Nutty and buttery Pecan-Crusted Chicken and Tortellini with Herbed Butter Sauce is your winning solution to getting dinner on the table in 30 minutes.

Ingredients

  • 2 (9-ounce) packages refrigerated cheese-filled tortellini
  • 4 (4-ounce) chicken breast cutlets
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 3/4 cup finely chopped pecans
  • 1 large egg, lightly beaten
  • 3 tablespoons olive oil
  • 1/2 cup butter
  • 3 garlic cloves, thinly sliced
  • 3 tablespoons chopped fresh basil
  • 3 tablespoons chopped fresh parsley
  • 1/4 cup (1 ounce) shredded Parmesan cheese

Preparation

  1. Prepare tortellini according to package directions.
  2. Meanwhile, sprinkle chicken with salt and pepper. Place pecans in a shallow bowl. Place egg in a second bowl. Dip chicken in egg mixture, allowing excess to drip off. Dredge chicken in pecans, pressing firmly to adhere.
  3. Cook chicken in hot oil in a large nonstick skillet over medium-high heat 2 minutes on each side or until done. Remove from skillet; wipe skillet clean.
  4. Melt butter in skillet over medium heat. Add garlic, and sauté 5 to 7 minutes or until garlic is caramel-colored and butter begins to turn golden brown. Immediately remove from heat, and stir in basil, parsley, and hot cooked tortellini. Sprinkle with cheese. Serve immediately with chicken.


Pecans aren’t just for dessert. Try them toasted in this Italian-inspired fettucine with fresh basil and Asiago cheese.

Ingredients

  • 3/4 cup coarsely chopped pecans
  • 1 (12-oz.) package fettuccine
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 pound small zucchini, shredded
  • 2 garlic cloves, minced
  • 1 cup freshly grated Asiago cheese
  • 1/4 cup thinly sliced fresh basil

Preparation

  1. Heat pecans in a small nonstick skillet over medium-low heat, stirring often, 6 to 8 minutes or until toasted and fragrant.
  2. Prepare fettuccine according to package directions.
  3. Meanwhile, melt butter with olive oil in a large nonstick skillet over medium-high heat; add zucchini and garlic, and sauté 3 to 4 minutes or until zucchini is tender. Toss with hot cooked fettuccine, pecans, Asiago cheese, and basil. Season with salt and freshly ground pepper to taste. Serve immediately.


Toasted pecans kick up the flavor of ordinary pesto. Use this recipe for homemade pesto, or as a shortcut add toasted pecans (coarsely chopped in a foor processor) to store-bought pesto.

Ingredients

  • 4 cups loosely packed fresh basil leaves
  • 1 cup (4 oz.) freshly shredded Parmesan cheese
  • 1 cup toasted pecans
  • 1 cup olive oil
  • 4 garlic cloves
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Preparation

  1. Process all ingredients in a food processor until smooth.