Entrees
Turkey-Pecan Meat Loaf
½ medium onion, diced
1 small carrot, shredded
1 rib celery, diced
½ cup chopped fresh flat-leaf parsley
1/3 cup shredded peeled sweet potato, optional
1 clove garlic, minced
1 egg, beaten
1 Tbsp minced fresh thyme or 1 tsp dried thyme
1 Tbsp minced fresh rosemary or 1 tsp dried rosemary, crushed
Salt and freshly ground black pepper to taste
1 lb ground turkey breast
½ cup BASS PECANS, toasted and ground
½ cup canned tomatoes with Italian spices. or jalapenos (optional)
2 thick slices uncooked bacon, or pancetta
Preheat oven to 350 degrees. In a large bowl, combine the onion, carrot, celery, parsley, sweet potato if desired, garlic, egg and seasonings. Crumble turkey over mixture and mix well. Add toasted/ground BASS PECANS and mix just until incorporated. Shape into an oval loaf; place in an ungreased 8-inch square baking dish. Pour tomatoes over the top if desired. Place bacon or pancetta over loaf. Bake for 50-60 minutes or until a meat thermometer reads 165 degrees. Let stand for 15 minutes before serving.
Variation: For added texture and flavor, add 1/3 cup cooked flavored rice (such as curried, dirty, or wild rice, to the turkey mixture.
Pecan-Encrusted Chicken Breasts
½ cup milk
½ cup all-purpose flour
1 tsp salt
1 tsp black pepper
4 boneless skinless chicken breast halves (4 oz each)
¾ cup ground BASS PECANS
½ cup pecan oil or olive oil
¼ cup butter
Pour milk into a shallow bowl. In another shallow bowl, combine the flour, salt and pepper. Dip chicken in milk, then dredge in flour mixture; dip again in milk, then coat with ground pecans until well covered. In a large skillet, heat oil and butter. Cook chicken over medium heat for 5-7 minutes on each side or until juices run clear (watching carefully so pecans don’t burn). Serve hot.
Variations: -Substitute 1 lb of catfish fillets for the chicken and prepare as directed.
-When making fried chicken, grind about ¼ cup of BASS PECANS to almost a meal and add to flour after dipping the chicken pieces in milk or buttermilk. What flavor!
Asparagus & Mushroom Casserole
1 can (15 oz) asparagus (drained)
1 can (4 oz) mushrooms (drained)
3 eggs (hard-cooked and sliced)
¼ cup BASS PECAN PIECES
1 can (10-3/4 oz) cream of mushroom soup
3 oz cheese crackers (crushed)
Arrange ingredients in layers in greased casserole, reserving some of the crushed cheese crackers for the top. Bake at 30 degrees for 30 minutes.
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