Pecan-Crusted Chicken With Apple Chutney
Pecan-Crusted Chicken with Apple Chutney is a delightful dish that combines the rich, nutty flavor of pecans with the sweetness of apples, making it perfect for autumn dinners. The crispy chicken, coated in a crunchy pecan crust, pairs beautifully with a tangy apple chutney, resulting in a satisfying meal that’s sure to impress family and friends.
| Ingredients | Quantity |
|---|---|
| Chicken breasts | 4 pieces |
| Pecans (finely chopped) | 1 cup |
| Panko breadcrumbs | 1 cup |
| Flour | 1/2 cup |
| Eggs | 2 large |
| Salt | 1 tsp |
| Pepper | 1/2 tsp |
| Olive oil | 2 tbsp |
| Onion (finely chopped) | 1 medium |
| Apples (peeled and chopped) | 2 medium |
| Brown sugar | 1/4 cup |
| Apple cider vinegar | 2 tbsp |
| Cinnamon | 1/2 tsp |
Cooking Instructions:
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Set up a breading station with three bowls: one with flour (seasoned with salt and pepper), another with beaten eggs, and the last with a mixture of chopped pecans and panko breadcrumbs.
- Dredge each chicken breast in flour, dip into the egg, and then coat with the pecan and breadcrumb mixture, pressing to adhere.
- Place the coated chicken breasts on the prepared baking sheet and drizzle with olive oil.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and golden brown.
- Meanwhile, in a saucepan, sauté the chopped onion until translucent, then add the apples, brown sugar, apple cider vinegar, and cinnamon. Cook until the apples are tender and the chutney has thickened.
- Serve the pecan-crusted chicken hot, topped with apple chutney. Enjoy your autumn feast!
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Apple and Pecan Stuffed Pork Tenderloin
Apple and Pecan Stuffed Pork Tenderloin is a savory and elegant dish that showcases the hearty flavors of autumn. The tender pork is filled with a sweet and nutty apple-pecan stuffing that caramelizes beautifully during roasting, creating a decadent meal perfect for special gatherings or family dinners.
| Ingredients | Quantity |
|---|---|
| Pork tenderloin | 1.5 lbs |
| Apples (peeled and diced) | 2 medium |
| Pecans (chopped) | 1/2 cup |
| Shallots (finely chopped) | 2 medium |
| Fresh thyme (chopped) | 1 tbsp |
| Olive oil | 2 tbsp |
| Salt | 1 tsp |
| Pepper | 1/2 tsp |
| Chicken broth | 1/2 cup |
| Breadcrumbs | 1/2 cup |
Cooking Instructions:
- Preheat the oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat and sauté shallots until translucent. Add in diced apples, pecans, thyme, salt, and pepper. Cook until apples soften, then stir in breadcrumbs and chicken broth until mixed well.
- Carefully cut a pocket into the pork tenderloin and stuff it with the apple-pecan mixture.
- Season the outside of the pork with salt and pepper, and sear it in a hot skillet until browned on all sides.
- Transfer the tenderloin to a baking dish and roast in the preheated oven for 25-30 minutes or until the internal temperature reaches 145°F (63°C).
- Let it rest for 5-10 minutes before slicing. Serve garnished with additional thyme if desired. Enjoy your delicious autumn-infused dish!
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Autumn Harvest Salad With Pecans and Apples
Autumn Harvest Salad With Pecans and Apples is a vibrant and nourishing dish that perfectly embodies the flavors of fall. This salad combines crisp mixed greens with sweet apples, crunchy pecans, and a tangy vinaigrette, making it a delightful starter or a light main course that captures the essence of the season.
| Ingredients | Quantity |
|---|---|
| Mixed greens | 5 cups |
| Apples (sliced) | 2 medium |
| Pecans (toasted) | 1/2 cup |
| Dried cranberries | 1/3 cup |
| Goat cheese (crumbled) | 1/2 cup |
| Olive oil | 1/3 cup |
| Apple cider vinegar | 2 tbsp |
| Honey | 1 tbsp |
| Salt | 1/2 tsp |
| Pepper | 1/2 tsp |
Cooking Instructions:
- In a large bowl, combine mixed greens, sliced apples, toasted pecans, dried cranberries, and crumbled goat cheese.
- In a small bowl, whisk together olive oil, apple cider vinegar, honey, salt, and pepper to create the dressing.
- Drizzle the dressing over the salad and toss gently to coat all ingredients.
- Serve immediately for a revitalizing autumn-inspired dish! Enjoy!
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Maple Pecan Sweet Potatoes With Apple Slices
Maple Pecan Sweet Potatoes With Apple Slices is a warm and satisfying side dish that marries the earthy sweetness of roasted sweet potatoes with the crunchy texture of pecans and the tartness of fresh apples. This comforting recipe is perfect for fall gatherings, showcasing the seasonal flavors of both sweet potatoes and apples, all drizzled with a rich maple syrup glaze.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes | 4 large |
| Apples (sliced) | 2 medium |
| Pecans (chopped) | 1/2 cup |
| Maple syrup | 1/4 cup |
| Cinnamon | 1 tsp |
| Olive oil | 2 tbsp |
| Salt | 1/2 tsp |
| Pepper | 1/4 tsp |
Cooking Instructions:
- Preheat the oven to 400°F (200°C). Peel and cube the sweet potatoes, then arrange them on a baking sheet.
- Toss the sweet potatoes with olive oil, salt, pepper, and cinnamon.
- Roast sweet potatoes in the oven for about 20-25 minutes, until they are tender and lightly browned.
- During the last 5 minutes of roasting, add the sliced apples and chopped pecans to the baking sheet. Drizzle with maple syrup.
- Continue to roast for the remaining time, then remove from the oven and serve warm. Enjoy your fall-inspired dish!
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Baked Pecan-Cinnamon Apples
Baked Pecan-Cinnamon Apples are a delightful dessert that captures the essence of autumn with their warm, spiced flavors and crunchy pecan topping. This dish features tender baked apples filled with a mixture of pecans, cinnamon, and brown sugar, creating a sweet and satisfying treat that’s perfect for cozy evenings or festive gatherings.
| Ingredients | Quantity |
|---|---|
| Apples (medium) | 4 |
| Pecans (chopped) | 1/2 cup |
| Brown sugar | 1/4 cup |
| Cinnamon | 1 tsp |
| Nutmeg (optional) | 1/4 tsp |
| Butter (melted) | 2 tbsp |
| Vanilla extract | 1 tsp |
Cooking Instructions:
- Preheat the oven to 350°F (175°C).
- Core the apples and place them in a baking dish.
- In a bowl, mix chopped pecans, brown sugar, cinnamon, and optional nutmeg. Add melted butter and vanilla extract, stirring until combined.
- Stuff the apple cores with the pecan mixture.
- Bake in the preheated oven for 25-30 minutes, until the apples are tender.
- Serve warm, optionally drizzled with additional maple syrup or a scoop of vanilla ice cream. Enjoy!
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Apple and Pecan Quinoa Pilaf
Apple and Pecan Quinoa Pilaf is a wholesome and flavorful dish that showcases the delightful combination of nutty quinoa, tart apples, and crunchy pecans. This light yet filling pilaf is perfect for autumn gatherings, serving as a nutritious side dish or a satisfying vegetarian main course that highlights the season’s bounty.
| Ingredients | Quantity |
|---|---|
| Quinoa (rinsed) | 1 cup |
| Vegetable broth | 2 cups |
| Apples (diced) | 1 cup |
| Pecans (chopped) | 1/2 cup |
| Onion (finely chopped) | 1 medium |
| Celery (diced) | 1 stalk |
| Olive oil | 2 tbsp |
| Fresh parsley (chopped) | 1/4 cup |
| Salt | To taste |
| Pepper | To taste |
Cooking Instructions:
- In a medium saucepan, heat olive oil over medium heat. Add chopped onion and celery, sautéing until softened.
- Stir in diced apples and chopped pecans, cooking for an additional 2-3 minutes.
- Add rinsed quinoa to the pan and pour in vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes, or until quinoa is fluffy and liquid is absorbed.
- Fluff the quinoa with a fork, then stir in chopped parsley and season with salt and pepper to taste.
- Serve warm as a delightful side or main dish. Enjoy!
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Savory Apple-Pecan Risotto
Savory Apple-Pecan Risotto is a creamy and comforting dish that blends the flavors of seasonal apples and crunchy pecans with the rich texture of Arborio rice. This elegant risotto is perfect for a cozy autumn dinner, offering a unique twist on traditional recipes that highlights the sweet and savory profiles of its key ingredients.
| Ingredients | Quantity |
|---|---|
| Arborio rice | 1 cup |
| Vegetable broth (warmed) | 4 cups |
| Apples (peeled and diced) | 1 cup |
| Pecans (chopped) | 1/2 cup |
| Onion (finely chopped) | 1 medium |
| Garlic (minced) | 2 cloves |
| Olive oil | 2 tbsp |
| Parmesan cheese (grated) | 1/2 cup |
| Fresh thyme (chopped) | 1 tbsp |
| Salt | To taste |
| Pepper | To taste |
Cooking Instructions:
- In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until translucent.
- Stir in Arborio rice, cooking for 1-2 minutes until slightly toasted.
- Gradually add warmed vegetable broth, one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding more.
- When the rice is creamy and al dente (about 18-20 minutes), fold in the diced apples, chopped pecans, Parmesan cheese, and fresh thyme.
- Season with salt and pepper to taste, and serve warm for a delicious autumn meal. Enjoy!
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Grilled Chicken Salad With Apples and Pecans
Grilled Chicken Salad with Apples and Pecans is a revitalizing and nutritious dish that brings together the vibrant flavors of grilled chicken, crisp apples, and crunchy pecans. Perfect for an autumn lunch or light dinner, this salad combines protein with seasonal produce for a satisfying meal that balances taste and texture beautifully.
| Ingredients | Quantity |
|---|---|
| Chicken breasts (boneless) | 2 |
| Olive oil | 2 tbsp |
| Salt | To taste |
| Pepper | To taste |
| Mixed salad greens | 4 cups |
| Apples (thinly sliced) | 1 cup |
| Pecans (toasted and chopped) | 1/2 cup |
| Red onion (thinly sliced) | 1/4 cup |
| Balsamic vinaigrette | 1/4 cup |
Cooking Instructions:
- Preheat your grill to medium-high heat. Brush chicken breasts with olive oil and season with salt and pepper.
- Grill the chicken for 6-7 minutes on each side or until fully cooked through. Let rest for a few minutes before slicing.
- In a large bowl, combine mixed salad greens, sliced apples, chopped pecans, and red onion.
- Top the salad with sliced grilled chicken and drizzle with balsamic vinaigrette before serving. Enjoy your autumn-inspired meal!
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Roast Duck With Apple-Pecan Glaze
Roast Duck with Apple-Pecan Glaze is a rich and savory dish perfect for autumnal gatherings. This succulent roast duck is enhanced with a sweet and nutty glaze made from apples and pecans, offering a delightful balance of flavors. Serve it with seasonal sides for a memorable meal that celebrates the essence of fall.
| Ingredients | Quantity |
|---|---|
| Whole duck | 1 (4-5 lbs) |
| Salt | To taste |
| Pepper | To taste |
| Apples (peeled, cored, diced) | 2 cups |
| Pecans (chopped) | 1 cup |
| Honey | 1/4 cup |
| Apple cider vinegar | 2 tbsp |
| Fresh thyme (optional) | 2 sprigs |
Cooking Instructions:
- Preheat your oven to 375°F (190°C). Rinse the duck and pat dry, then season the cavity and skin with salt and pepper.
- In a bowl, mix diced apples, chopped pecans, honey, apple cider vinegar, and thyme to create the glaze.
- Stuff the duck with half of the apple-pecan mixture and place in a roasting pan. Brush the remaining glaze over the duck.
- Roast the duck for about 2 hours, basting every 30 minutes, until the skin is crispy and the internal temperature reaches 165°F (74°C).
- Let the duck rest for 10-15 minutes before carving. Serve with the remaining apple-pecan mixture on the side. Enjoy your autumn feast!
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Warm Apple and Pecan Coleslaw
Warm Apple and Pecan Coleslaw is a tasty twist on traditional coleslaw that brings together the crunch of cabbage, the sweetness of apples, and the richness of pecans. This warm dish is perfect for autumn dinners, offering a delightful blend of flavors and textures that complement many fall meals.
| Ingredients | Quantity |
|---|---|
| Green cabbage (shredded) | 4 cups |
| Apples (sliced thin) | 2 cups |
| Pecans (chopped) | 1 cup |
| Olive oil | 2 tbsp |
| Apple cider vinegar | 1/4 cup |
| Honey | 1 tbsp |
| Salt | To taste |
| Pepper | To taste |
Cooking Instructions:
- In a large skillet, heat olive oil over medium heat.
- Add shredded cabbage and cook for about 5 minutes, stirring occasionally until it begins to soften.
- Stir in the sliced apples and chopped pecans. Cook for an additional 3-4 minutes.
- In a small bowl, whisk together apple cider vinegar, honey, salt, and pepper, then pour over the cabbage mixture.
- Toss everything together and cook for another 2-3 minutes until heated through. Serve warm!
Butternut Squash and Apple Casserole With Pecan Topping
Butternut Squash and Apple Casserole with Pecan Topping is a comforting and hearty dish that beautifully showcases seasonal flavors. The creamy texture of roasted butternut squash combined with tender apples and a crunchy pecan topping creates a perfect harmony of sweet and savory, making it an ideal accompaniment for autumn dinners or as a delightful standalone dish.
| Ingredients | Quantity |
|---|---|
| Butternut squash (peeled and cubed) | 4 cups |
| Apples (peeled and sliced) | 2 cups |
| Olive oil | 2 tbsp |
| Brown sugar | 1/4 cup |
| Cinnamon | 1 tsp |
| Nutmeg | 1/4 tsp |
| Salt | To taste |
| Pepper | To taste |
| Pecans (chopped) | 1 cup |
| Breadcrumbs | 1/2 cup |
Cooking Instructions:
- Preheat your oven to 375°F (190°C).
- In a large bowl, toss butternut squash and apples with olive oil, brown sugar, cinnamon, nutmeg, salt, and pepper.
- Spread the mixture evenly in a greased casserole dish and bake for 30 minutes until tender.
- While baking, mix chopped pecans with breadcrumbs and a bit of olive oil.
- After 30 minutes, remove the casserole, sprinkle the pecan topping over the mixture, and return to the oven for an additional 15 minutes until the topping is golden and crunchy.
- Serve warm as a delicious side dish or main attraction at your fall table.
