Hello everyone and welcome back to another quick bite! In today's episode I'm breaking down a recipe for an apple salad with candied pecans- a wonderfully creamy and dreamy fruity bite with a nice light pecan crunch. Just perfect! Thank you so much for listening, and thank you so much for coming on this journey with me.
Featured Recipes for this Episode
1 c plain Greek Yogurt (whole milk)2 c red seedless grapes1 c celery2 c chopped apples, your preference1/2 c candied pecans1/2 T champagne ...
Hello everyone and welcome back to another quick bite! In today's episode I'm breaking down a recipe for an apple salad with candied pecans- a wonderfully creamy and dreamy fruity bite with a nice light pecan crunch. Just perfect! Thank you so much for listening, and thank you so much for coming on this journey with me.
Featured Recipes for this Episode
1 c plain Greek Yogurt (whole milk)
2 c red seedless grapes
1 c celery
2 c chopped apples, your preference
1/2 c candied pecans
1/2 T champagne vinegar
Zest of one lemon
1/2 T honey
1 t black pepper
1/2 t salt
Chop all your ingredients to the same size- remember you want a consistent bite here! Also you'll want to chop this up relatively small, maybe about the size of raisins (which you can also substitute for grapes).
Combine everything into a bowl and stir it together so everything is well-coated and serve immediately.
Yield: 6 cups (approx).
Calories per serving: 161 per 1 cup serving.
Candied Pecan Recipe from Episode 17:
4 c pecans, shelled and halved
1/2 c light brown sugar
1 T cinnamon
1 egg white
1 t vanilla extract
1 T water
Preheat the oven to 300°.
Begin by combining your egg white, vanilla, and water in a bowl. Whip these into a meringue with a hand mixer or whisk until stiff peaks form.
Add your pecans and toss them gently until well-coated.
In a separate bowl, combine the cinnamon and brown sugar and then add this to the pecans, again tossing them to gently coat them.
Line a baking tray with parchment paper and layer your pecans in a single layer.
Bake for 40 minutes at 300°. At 20 minutes, stir them around.
Allow to cool and then store in an air-tight container.
Yield: 4 cups.
Calories per serving: 169 per 1/4 cup.
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Guest Appearances
I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.
I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy!
It was amazing to go back home again and sit down with Justin and LoySauce to review Spider-Man: No Way Home! Tune in to this very NSFW episode at https://epicfilmguys.podbean.com/e/efg-classic-nick-loysauce-return-for-spider-man-no-way-home-review/!
Credits
Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2.
Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
