this recipe on Food.com. It's actually a Kraft recipe called Creamy Chicken and Cranberry-Pecan Wild Rice. It looked easy enough for a weeknight dinner and had some of my favorite ingredients: cream cheese, pecans and cranberries. It turned out really good! I replaced 1/4 cup of the chicken broth with a dry white wine to make the sauce even more yummy. The rice reminded me of a wild rice stuffing that might be served at Thanksgiving.
Spinach, Toffee Pecan and Goat Cheese Salad. Two of its ingredients were (you guessed it) cranberries and pecans. Maybe the meal was a little too matchy-matchy. Well, even so, we sure enjoyed it. Any salad with goat cheese is a winner in my book. Unfortunately, the toffee pecans didn't work for me as written. I don't know what I did wrong, but I couldn't get the sugar-water to caramelize. I cooked it and cooked it and it never turned brown. I'm wondering if it's because I used a non-stick pan. If anybody knows what I did wrong, please comment below! I think next time I will make the pecans like they are made in this salad recipe (described in step 1). I have better luck with that. This is a short post, but I hope it gave you some inspiration!