With recent popularity of almond milks and cashew butters, I rarely think of our state’s official nut- the pecan. When I do, I typically conjure up images of our state’s official pie, the pecan pie. In honor of National Pecan Day on April 14th, I decided to experiment with some different pecan recipes to explore the versatility of this oft overlooked nut. I made four different dishes, one for each course of a meal and I have to say, none of the recipes disappointed.

The Appetizer: Cream Cheese and Olive Pecan Bites

I put these out as an appetizer at a recent party and they disappeared within an hour. The combination of the bitter pecans, salty olives and tart cream cheese resulted in an unexpectedly tasty appetizer. Plus, the soft crunch of the pecan paired with the softness of the cream cheese was really satisfying.  These pecan bites would be a unique addition to any charcuterie board.

The Side Dish: Sweet Potato Soufflé

 

Stop whatever you are doing right now and go buy the ingredients to make this soufflé for dinner tonight. This dish is ecstasy. With its pudding like consistency and super sweet crunchy topping, I would even serve this as a dessert. What I actually did, though, was serve it with a jalapeno cornbread stuffed pork tenderloin from HEB. The pairing was outstanding.

The Main Course: Maple Bourbon Pecan Chicken

This main dish is going to be on regular rotation at my house, seeing as even my two toddlers couldn’t stop eating it. Don’t worry, the bourbon is heated to a high degree so if your kids eat it, they won’t be getting intoxicated! The chicken thighs in this dish were so tender they could be cut with a fork. The creamy sauce tasted like heaven, due to a dash of sweetness and the crunch of the pecan pieces. I dished this up with some simple mashed potatoes and wilted spinach and that is probably the way I will serve this every time. The extra sauce lopped on top of the potatoes was melt-in-your-mouth delicious.

The Dessert: Pecan Cream Pie

I assume most Texans have had a pecan pie at some point in their lives, so I decided to try this unusual take on the state’s classic.  It was mouthwatering decadence. It wasn’t so much sweet as rich. So rich that I found I could only eat an extremely small slice at a time. A small slice of this pie paired with a decaf is the perfect way to end an evening. I also have to mention that this recipe is incredibly easy to make. Another plus is that it is almost impossible for this not to turn out pretty. This was a big plus for me since I usually make desserts that taste good, but look terrible.

I highly recommend that you do yourself a favor and in honor of National Pecan Day, rethink the pecan. I found it to be versatile and delicious.

 

 

 

 

lizbsmith
Born and raised in San Antonio, Liz is a UT grad who has called Austin home for 18 years. During the week she works full time in pharmaceutical sales, but otherwise can be found wrangling her two small boys, loading the dishwasher, trying to find time for a glass of wine with her husband and attempting to sleep. She also moonlights as a patient advocate for her younger son who was born with a rare syndrome. You can follow her family’s journey at www.happinesssyndrome.com and on Instagram @lizbarnettsmith.

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