Archive for the ‘Entrees’ Category

This potluck pleaser is best served promptly, but the sauce can be made hours ahead and reheated as the pasta is cooking. If convenient, for a special touch, add a generous sprinkling of chopped parsley when serving this dish to brighten the rich taste of pecans and smoked salmon. Makes 8 Servings 4 ounces cream […]

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Pecan Four Cheese Pizza

June 21st, 2013 by Jennifer Stone

1 12″ prepared pizza crust 1 Tbsp. olive oil 2 large onions, sliced 3 Tbsp. goat cheese, softened 3 Tbsp. cream cheese, softened ½ cup Feta cheese, crumbled 1 cup shredded mozzarella cheese 2/3 cup coarsely chopped pecans Chopped parsley for garnish Preheat oven to 450 degrees F. Place pizza crust on cookie sheet. In […]

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Pecan-Crusted Trout

June 21st, 2013 by Jennifer Stone

  A crunchy coating for an American favorite gives this fresh trout special appeal. Add boiled new potatoes or rice pilaf and a green vegetable for a tasty dinner. 4 large trout fillets (about 6-8 ounces each) Salt & pepper to taste Fresh lemon juice to taste 1/2 cup seasoned bread crumbs, divided in half […]

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Crab Tacos with Corn, Pecan and Avocado

June 21st, 2013 by Jennifer Stone

To take along on picnics and outings, make the crab and pecan filling in a portable container, pack the tacos separately and let everyone assemble their own when ready to serve. 8 oz. crabmeat 10 grape or cherry tomatoes, quartered ½ cup drained canned corn ¼ cup thinly sliced red onion ½ green bell pepper, […]

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