It’s the first post of a new year and after much internal debate, I’ve finally made my New Year’s Resolution: Meatless Monday.
What is Meatless Monday, exactly? I’m sure you’ve already guessed, but it’s an effort to go meat-free every Monday. There’s even an entire website dedicated to the cause and they feature some pretty tasty pecan dishes.
I happened upon the site because I have heard a couple of times now that pecans are a good substitute for meat and was searching for a recipe that could demonstrate how it’s done. Although I didn’t find exactly what I was looking for, I’m glad I have a new resolution for the year.
And interestingly enough, Meatless Monday is not a new phenomenon. It all started in World War I when the government asked citizens to observe “Meatless Monday” and “Wheatless Wednesday” in an effort to reduce consumption and aid the war effort.
Word spread and according to MeatlessMonday.com, “The effect was overwhelming…In November 1917, New York City hotels saved some 116 tons of meat over the course of just one week.” That’s pretty powerful stuff.
In addition to saving resources, going meat-free for just one day can have highly-beneficial effects on your overall health. The site features plenty of recipes that don’t feature meat, and I think I might have to start with the Sweet Potato Pecan Pancakes Check it out and let me know if you’re going meatless every Monday.
I have recently posted recipes for Thanksgiving focusing on side dishes and desserts, but who could forget the most important dish - the turkey! Every year I prepare the turkey differently and I have decided to deep fry it this year. I have never deep fried a turkey before, but I could not resist the recipe I found which includes a honey pecan glaze! My side dishes will compliment this turkey well and I can’t wait to see how it turns out.
It is my favorite time of the year, Thanksgiving! I love the cool weather and even better yet, the warm desserts. For the longest time now I have been searching for the perfect Thanksgiving dessert recipe and I think I found it. I came across a Sweet Potato Pecan dessert and this recipe caught my eye because it is very simple to make and cooked in the slow cooker, which means I can focus on my other dishes that need more time and labor to get them just right. I also really like this recipe because I can offer more variety to my guests; rather then just serving pie like everyone else does during the holidays.
I typically spend all day in the kitchen preparing Thanksgiving dinner and this year it is my goal to be more prepared so I can spend more time with my family! I am focusing on recipes that can be made ahead of time and I found a great stuffing recipe in Gourmet. Not only is this recipe simple but you can make it one day ahead of time with only 45 minutes of preparation time, which means one less dish to make on Thanksgiving!Â
Thanksgiving is just around the corner, which means it is time to start picking out your favorite recipes for this holiday season. My favorite part about Thanksgiving dinner is the dessert! I love pecan pie and chocolate and I have found the perfect recipe to combine both ingredients. I can not wait to try out this recipe and add it to my holiday favorites!
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For those of you who’ve read my blog posts before, you already know that I’m a huge fan of super simple, yet delicious recipes. And for me, nothing can get much better or easier than cooking with a slow cooker.
Now that the weather has finally cooled off a bit, I’ve been making a lot of slow cooker recipes like chili and beef stew - the perfect meals for a crisp fall day. But, I have to admit I’ve never cooked dessert in the slow cooker before. I’ve seen plenty of recipes, but none that I thought were worth trying, until now.
This recipe comes from Southern Living, and is perfect because it uses everyday ingredients, is cheap to make and captures all the flavors of fall in every bite.
All you need are:
5 large Granny Smith apples, peeled and cut into ¼-inch thick slices
Place the apples in a lightly greased 6-quart slow cooker, drizzle with lemon juice, and then toss to coat.
Combine the flour, dark brown sugar, cinnamon and salt in a medium bowl. Cut the butter into the flour mixture with a pastry blender or two forks until mixture resembles coarse meal. Sprinkle flour mixture over apples.
Cover and cook on HIGH for 3 hours or until apples are tender. Sprinkle with pecans and serve with warm ice cream.
A little while back, I posted a blog on Blue Bunny Butter Pecan Waffles. Well, Blue Bunny is back again with Blue Bunny Butter Pecan Pumpkin Soup. I have never, ever thought about using ice cream for soup, but I’ll let you be the judge on whether this recipe is worth trying. I’m a little wary on this one, but have at it if you like. Watch the video to see it for yourself and let me know what you think!
Watching the video below makes me wish today were Thanksgiving instead of it still being over a month and a half away.
This super-simple side dish is packed with flavor with the pecans, carrots, raisins and orange juice. It also packs a pretty big health kick considering the only oil in the dish is from the heart-healthy pecans.
Well, it’s officially fall! The calendar says so, and the weather is finally cooling off. Now I step outside every morning to a beautiful, chilly little breeze. It’s like I can smell the cinnamon spice and pumpkin pie in the air already.
So, in honor of autumn’s essential flavors, here’s a fantastic fall recipe to get you in the spirit. Try these Pumpkin Cheesecake Bars from Cooking Light for a sweet seasonal treat that’s completely guilt-free. And they even feature my favorite fall flavor…pecans!
Check out the link and let me know what you think.
I came across something that really piqued my interest: pecan milk. I’m not really a huge fan of cow’s milk, but can’t imagine eating cereal without it. And I know a lot of people who are lactose-intolerant that aren’t big fans of soy or rice milk, so this recipe is perfect for them as well.
According to BrowniePointsBlog.com, all you have to do is take one cup of raw organic pecans, two pitted medjool dates, a little pinch of salt and you have your basic pecan milk ingredients.
Simply put the pecans and dates in a mason jar or other large glass jar, and soak overnight with hot water. Pour the mixture into a blender, add the pinch of salt and more water to bring the liquid ¾ of the way up the blender. Blend, add sugar or maple syrup if you like and strain into a sieve.
And there you have it! Pecan milk for cereals, oatmeal and anything else you want to give a deliciously nutty twist to.
photo credit:Â Made in Mississippi
