eGourmet Recipes

• 2 tablespoons Pecan Oil
• 1 large garlic clove, minced
• 1 cup heavy cream
• 1 large roasted red bell pepper, skinned, seeded, and cut into thin strips
• 2 tablespoons fresh lime juice
• 12 cup chopped fresh cilantro leaves
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne
• 4 boneless, skinless chicken breasts, about 6 ounces each, grilled and cut into strips
• 3/4 pound linguine, cooked and drained
• ½ cup freshly grated Parmesan cheese

Heat the pecan oil in a large skillet over medium heat.  Add the garlic and cook for about 30 seconds.  Add the cream and bring to a boil.  Add the bell pepper, lime juice, cilantro, salt, black pepper, cayenne and chicken.  Cook for about two minutes.  Transfer the mixture to a large bowl.  Add the pasta and toss to coat evenly.

Serve with the Parmesan cheese.

4 sweet potatoes

¼ cup Kinloch Plantation Products Pecan Oil

1 or 2 cloves garlic, peeled and cut into slices

Mitch’s Oh Yeah Zesty Seasoning

Preheat oven to 400°.  Wash unpeeled potatoes and dry.  Cut ends off, but do not peel potatoes.  Set aside.  In medium bowl, add Pecan Oil and peeled garlic slices.  Allow the garlic to infuse or sit in the oil for about 10 minutes.  Cut unpeeled potatoes into chunks or ¼” slices.  Remove garlic and toss potatoes in the garlic-pecan oil.  Place in a single layer on baking sheet.  Sprinkle top of potatoes with Cajun seasoning or Herbes de Provence.  Bake @ 400° oven for 15 minutes.  Turn potatoes over, sprinkle other side with seasoning and continue baking for an additional 15 minutes or until tender on the inside.

Serves 4-6

Cook linguini and drain (but do not rinse!!!), reserving some of the pasta water. Return the pasta to the pot, break up goat cheese in small bits and add to the hot pasta. Add spinach, nutmeg and lemon zest and stir until goat cheese begins to melt and coat the pasta. Add reserved pasta water as needed to thin sauce enough to coat all the noodles. Add salt and pepper and serve at once with a bit of Parmesan grated on top.

Recipe courtesy Molly Fowler, The Dining Diva

Serves 6

Preheat oven to 375˚. Slice off top third of the tomatoes and reserve for another use. Place the tomatoes in an oiled baking dish. Drizzle with olive oil and season generously with salt and pepper. Divide fresh herbs over the tops of tomatoes, then sprinkle with cheese. Bake uncovered until cheese is golden and tomatoes are heated through, about 10-12 minutes. Serve hot.

Recipe courtesy of Molly Fowler, The Dining Diva