Hi Everyone,
Just wanted to give a quick update!!! We had our best season yet, thanks to all of our customers and corporate orders!!! Already gearing up for our 2011 season, we’ve expanded our building for extra storgae, tied in all three of our websites, and have our postcard marketing strategy ready to send out this holiday season!!
We are finishing gathering our west texas pecans, this was the best year for production for our orchard out there this year. I know production around this area wasn’t that great, but we are hoping for a better year coming up.
Please, come by the retail store over spring break, or any time you all are out this way. We are open 7 days a week, from 10-6. Everyone have a great and safe spring break!! Below is a favorite recipe that Kristy and I use quite often, it’s easy and delicious!! Hope you enjoy!!!
Pecan Crusted Chicken Breast Or Pork Chops w/ BBQ vinaigrette.
Ingredients
- Vegetable oil, for frying (optional you can bake them)
- 1 1/3 to 2 pounds chicken breast or boneless pork chops
- Salt and freshly ground black pepper
- 2 eggs beaten, splash of milk or water
- 1 tsp. yellow mustard
- 1 1/2 cup of pecan meal
- 1/2 teaspoon nutmeg, freshly grated or ground
- 1 orange, zested
Dressing:
- 1/4 cup maple syrup
- 1/4 cup tangy barbecue sauce
- 1 navel orange, juiced
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- 3 hearts romaine lettuce, chopped
- 6 radishes, thinly sliced
- 6 scallions, trimmed and chopped on an angle
Directions
Heat 1 1/2 to 2 inches of oil over medium high heat. Or heat your oven to 350 degrees if you wish to bake them. Season chicken tenders with salt and pepper. Set out 2 shallow dishes. Place eggs beaten with water or milk and mustard in a dish. In the second dish,place pecan meal, nutmeg and orange zest. Coat tenders in batches egg mixture, then pecan meal mixture. Fry breasts or pork in small batches 6 to 7 minutes. Or place coated chicken or pork chops on a cooking spray coated baking rack on top of a baking sheet. Bake chicken or pork at 350 degrees for 25-30 minutes depending on the thickness of the meat. This allows for easy clean up, and nothing will stick. Drain tenders on paper towels.
Combine maple syrup, barbecue sauce and orange juice in a bowl. Whisk in oil and season with salt and pepper.
Combine romaine, radishes and scallions in a large salad bowl or on a serving platter. Toss with 3/4 of the dressing. Season with salt and pepper, to your taste. Top salad with pecan crusted chicken tenders and drizzle remaining dressing over top.
Enjoy!!!!
Talk to ya’ll later!!
