Source: Food.com
By Sharlene~W

Ingredients:
1 tablespoon butter
1/2 cup pecan halves
1 tablespoon agave syrup
1 (6 ounce) package fresh baby spinach (I also like to make it with a combination of freshbaby spinach and baby greens)
1 large granny smith apple, cored, sliced and then cut each slice into bite-size pieces
1/2 cup crumbled feta cheese
2 tablespoons olive oil
2 tablespoons white vinegar

Prep Time: 10 mins
Cook Time: 3 mins
Total Time: 13 mins

Directions:
1. Melt butter in small frying pan over low heat.
2. Add pecans and brown sugar.
3. Cook 2 to 3 minutes, stirring constantly until mixture is caramelized.
4. Spread out on wax paper to cool.
5. In bowl toss together spinach, pecans, apple and cheese.
6. Add oil and vinegar and toss again until everything is coated.
7. Chef's note: To make ahead for a special dinner--toss apple with dressing. Layer on greens, cheese and pecans. Cover with plastic wrap and put in refrigerator until needed, tossing just before serving.

Servings: 4

Source: Food.com
By Boomette

Ingredients:
1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1 egg
1/4 cup milk
1 1/4 cups pecans, finely chopped
8 chicken cutlets (1 lb in total)
2 tablespoons vegetable oil
1 1/4 cups low sodium chicken broth
2 tablespoons Dijon mustard
2 teaspoons fresh parsley, chopped
2 teaspoons butter
2 teaspoons liquid honey

Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins

Directions:
1. In a not too deep bowl, mix flour and half salt and pepper. In anoter bowl, with a whisk, beat egg and milk. Put pecans in a third bowl.
2. Sprinkle remaining salt and pepper on chicken cutlets. Put one side of chicken cutlets in the mixture of flour, then in egg and then in pecans.
3. In a big skillet, heat 1 tablespoon of oil at medium-low heat. Add half of the chicken cutlets, the coating of pecans under, and cook about 2 minutes or until begin to brown and be crispy. Flip the chicken cutlets and keep cooking for 4 minutes or until chicken is not pink inside. Cover and keep warm. Repeat with the remaining chicken cutlets and oil.
4. Deglaze the skillet. Add chicken stock and bring to boil and scrape the bottom of the skillet to remove the bits. Let simmer about 5 minutes or until reduce to about 1/2 cup. Add remaining ingredients and stir. Sprinkle the sauce over chicken cutlets.

Servings: 4

Source: Food.com
By Julesong

Ingredients:
1 cup uncooked long grain brown rice or 1 cup short grain brown rice or 1 cup white rice
2 cups chicken broth or 2 cups water
3 tablespoons butter
1 cup chopped yellow onion
3 garlic cloves, minced
1/2 cup broken pecans
2 green onions, chopped

Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 mins

Directions:
1. Using chicken broth [or water for Vegetarian], cook the rice according to the package directions.
2. About 15 minutes before the rice is ready, melt the butter in a skillet over medium low heat.
3. Add the chopped onion and saute', stirring often, until the onion is very soft and begins to color, about 10 minutes.
4. Stir in the minced garlic and the pecan meats; saute' over medium heat, stirring, until the nuts and onions are golden and the garlic is tender.
5. After done cooking, let the rice stand, covered, for 5 minutes; spoon rice into a bowl, spoon the onions and pecans on top, and fluff with a fork or a chopstick.
6. Garnish with the green onions.
7. Makes 4 servings.
8. This is also good with other types of nut, such as pine nuts, pistachios, and walnuts, and also made with a mixture of white and wild rice; sliced mushrooms are also a good addition.

Servings: 4

Source: Food.com
By Bev

Ingredients:
1 (16 ounce) package penne pasta
1 bunch fresh asparagus (about 1 pound)
2 tablespoons olive oil
1 red bell pepper, seeded and chopped (about 3/4 cup)
1 tablespoon minced garlic
1 cup low sodium chicken broth
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons chopped fresh basil
3/4 cup shredded parmesan cheese, divided
2 tablespoons butter
1 cup pecan halves, toasted and divided

Garnishes
freshly grated parmesan cheese
fresh ground pepper

Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins

Directions:
1. Prepare pasta according to package direction; rinse and drain.
2. Snap off tough ends of asparagus, and slice into 2-inch pieces.
3. Sauté asparagus in hot oil in a large skillet over medium heat; 4 minutes.
4. Stir in red bell pepper and garlic; cook, stirring occasionally, for an additional 2 minutes.
5. Stir in chicken broth and bring to a boil.
6. Reduce heat, and simmer 2 minutes or until asparagus is crisp-tender.
7. Stir in salt and pepper.
8. Toss together pasta, asparagus mixture, basil, 1/2 cup cheese, butter and 1/2 cup pecans.
9. Sprinkle evenly with remaining 1/4 cup cheese and 1/2 cup pecans.
10. Garnish if desired.

Servings: 6

Source: Food.com
By littleturtle

Ingredients:
2 tablespoons honey
1 1/2 teaspoons dried chipotle powder
3/4 teaspoon ground cinnamon
2 cups pecan halves
2 tablespoons sugar
3/4 teaspoon salt

Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins

Directions:
1. Preheat oven to 325°F.
2. In a skillet, warm honey with chipotle powder and cinnamon over low heat, then add the nuts and stir to coat evenly.
3. Line a baking sheet with waxed paper, then spread nuts evenly in a single layer on the sheet.
4. Bake in preheated oven until nuts are fragrant (10-15 minutes).
5. Allow to cool slightly (1 minute).
6. In a mixing bowl, combine sugar and salt.
7. Add the warm pecans, and toss to coat evenly.
8. Spread out on fresh sheet of waxed paper and let dry completely.
9. Store in an airtight container.

Servings: 8
Yield: 2 cups

Source: allrecipes.com
By: Chris 

Ingredients:
3 tablespoons Dijon mustard
3 tablespoons butter, melted
5 teaspoons honey
1/2 cup fresh bread crumbs
1/2 cup finely chopped pecans
3 teaspoons chopped fresh parsley
6 (4 ounce) fillets salmon
salt and pepper to taste
6 lemon wedges

Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins

Diections:
1. Preheat the oven to 400 degrees F (200 degrees C). In a small bowl, mix together the mustard, butter, and honey. In another bowl, mix together the bread crumbs, pecans, and parsley.
2. Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture.
3. Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork. Serve garnished with lemon wedges.

Servings: 6

Source: allrecipes.com
By: Karena 

Ingredients:
1 1/4 pounds boneless pork loin, pounded thin
1/2 cup all-purpose flour for coating
salt and pepper to taste
2 tablespoons butter
1/4 cup honey
1/4 cup chopped pecans

Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins

Directions:
1. In a shallow dish, mix together flour, salt and pepper. Dredge pork cutlets in the flour mixture.
2. In a large skillet, melt butter over medium-high heat. Add chops, and brown both sides. Transfer to a warm plate.
3. Mix honey and pecans into the pan drippings. Heat through, stirring constantly. Pour sauce over cutlets.

Servings: 4