Zucchini Roll Ups

Similar to a lasagna rolls but with thin strips of zucchini taking the place of pasta. 

Zucchini Roll Ups     3 to 4 servings

1 to 2 zucchini cut lengthwise into thin slices (I used a mandolin to slice and slice my zuchhini were on the small size, I overlapped two to create a longer roll up – see photo below in step #6) 

1 1/2 cups cottage cheese

3 tablespoons shredded parmesan cheese

2 tablespoons chopped flat leaf parsley

1 tablespoon chopped fresh basil

1/4 teaspoon kosher salt

1/4 teaspoon garlic powder

1/8 teaspoon red pepper flakes optional

Black pepper to taste

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About 1 cup marinara sauce

1/3 to 1/2 cup shredded part skim mozzarella cheese

 

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Other possible additions: cooked sausage or ground beef (about 1/3 lb.) &/ or sliced and sautéed mushrooms (about 3 to 4 ounces)

1. Place sliced zucchini on a sprayed baking pan and put it preheated 350° oven for about 10 minutes to draw out some of the excess moisture and to make them pliable. Alternate method: Heat a grill or grill pan to medium high heat. Spray zucchini slices and place on grill. Grill for about 2 minutes on each size 
2. Combine filling ingredients (cottage cheese through black pepper) in a bowl and mix. If it seems watery, drain some of the liquid. 
3. Preheat oven to 375° F.
4. Spray a baking dish with cooking spray. Spread about1/4 cup of the marinara sauce evenly over the bottom of the dish. I also added some cooked ground beef and mushrooms to the sauce. 
5. Blot any excess liquid off of the cooled planks of zucchini with paper towels. 
6. Spoon a thin layer (as evenly as possible) of cottage cheese filling onto one side of the zucchini. Sprinkle cooked meat &/or mushroom  on top of the cottage cheese if desired. 

   

   Since I had smaller sized zucchini, I overlapped ends of 2 to created a longer area for rolling up the filling 

   
   
7. Roll up the zucchini and place them seam side down in the casserole dish. 
   
   
   
8. Top the zucchini rolls with the remaining marinara sauce and shredded mozzarella cheese. Bake in the oven for 20 to 25 minutes or until the cheese is melted and bubbly.

Recipe without photos . . . Zucchini Roll Ups     3 to 4 servings

1 to 2 zucchini cut lengthwise into thin slices (I used a mandolin to slice and slice my zuchhini were on the small size, I overlapped two to create a longer roll up – see photo below) 

1 1/2 cups cottage cheese

3 tablespoons shredded parmesan cheese

2 tablespoons chopped flat leaf parsley

1 tablespoon chopped fresh basil

1/4 teaspoon kosher salt

1/4 teaspoon garlic powder

1/8 teaspoon red pepper flakes optional

Black pepper to taste

----

About 1 cup marinara sauce

1/3 to 1/2 cup shredded part skim mozzarella cheese

 

---

Other possible additions: cooked sausage or ground beef (about 1/3 lb.) &/ or sliced and sautéed mushrooms (about 3 to 4 ounces)

1. Place sliced zucchini on a sprayed baking pan and put it preheated 350° oven for about 10 minutes to draw out some of the excess moisture and to make them pliable. Alternate method: Heat a grill or grill pan to medium high heat. Spray zucchini slices and place on grill. Grill for about 2 minutes on each size 
2. Combine filling ingredients (cottage cheese through black pepper) in a bowl and mix. If it seems watery, drain some of the liquid. 
3. Preheat oven to 375° F.
4. Spray a baking dish with cooking spray. Spread about1/4 cup of the marinara sauce evenly over the bottom of the dish. I also added some cooked ground beef and mushrooms to the sauce. 
5. Blot any excess liquid off of the cooled planks of zucchini with paper towels. 
6. Spoon a thin layer (as evenly as possible) of cottage cheese filling onto one side of the zucchini. Sprinkle cooked meat &/or mushroom  on top of the cottage cheese if desired. 
7. Roll up the zucchini and place them seam side down in the casserole dish. 
8. Top the zucchini rolls with the remaining marinara sauce and shredded mozzarella cheese. Bake in the oven for 20 to 25 minutes or until the cheese is melted and bubbly.

Peach & Blueberry Galette

Summertime peaches and blueberries were highlighted in a French Galette that we served for an informal dinner. Kind of like a pie, it is simpler because it’s freefrom, no  top curst, adornments or crimping added..

Peach & Blueberry Galette    6 to 8 servings

Crust:

 1 1/2 cups flour, plus more for rolling

 1 tablespoon granulated sugar

 1/4 teaspoon table salt

 11 tablespoons cold butter, cut into 1/2 tablespoon pieces

 1 egg yolk (reserved white to glaze dough)

 3 tablespoons milk

Filling:

 2 cups peeled and sliced fresh peaches (about 1 pound)

1/2 cup fresh blueberries

1/4 cup granulated sugar

 2 tablespoons all-purpose flour

 Pinch of salt

 1 egg white, beaten

 2 tablespoons sugar (coarse sugar preferred but granulated works, too)

1. To make the dough,  combine the flour, sugar, and salt in a food processor and pulse to combine. Add the butter to the flour and pulse till the butter is broken into small pieces and the mixture resembles cornmeal. 
   
   
   
2. Mix together the egg yolk and milk and add to the dough. Pulse till the dough comes together. 
   
   
   
3. Pour onto a piece of plastic wrap and press into a flat disk. Wrap and chill for 30 minutes.
   
   
   
4. Preheat the oven to 350°F. 
5. Carefully toss the peaches and blueberries with the sugar, flour, and salt.
6. Roll out the dough to a 12-inch round on a piece of parchment paper that has been lightly floured surface. 
   
   
   
7. Carefully move the dough to the baking sheet. 
8. Arrange the fruit in the center of the dough, leaving about an inch of the perimeter uncovered. 
   
   
   
9. Fold the outside edge of the dough over the fruit, pleating as needed. 
10. Brush egg white over the exposed crust. 
11. Sprinkle coarse sugar over the dough and fruit.
12. Bake the galette until the crust turns a light brown and the filling bubbles, about 50 minutes. 
13. Let cool at least 10 minutes. 
    
    
    
14. Cut and serve with ice cream or whipped cream if desired. 
    
    
    

 

  

Recipe without photos . . . Peach & Blueberry Galette    6 to 8 servings

Buttery Crust:

 1 1/2 cups flour, plus more for rolling

 1 tablespoon granulated sugar

 1/4 teaspoon table salt

 11 tablespoons cold butter, cut into 1/2 tablespoon pieces

 1 egg yolk (reserved white to glaze dough)

 3 tablespoons milk

Filling:

 2 cups peeled and sliced fresh peaches (about 1 pound)

1/2 cup fresh blueberries

1/4 cup granulated sugar

 2 tablespoons all-purpose flour

 Pinch of salt

 1 egg white, beaten

 2 tablespoons sugar (coarse sugar preferred but granulated works, too)

1. To make the dough,  combine the flour, sugar, and salt in a food processor and pulse to combine. Add the butter to the flour and pulse till the butter is broken into small pieces and the mixture resembles cornmeal. 
2. Mix together the egg yolk and milk and add to the dough. Pulse till the dough comes together. Pour onto a piece of plastic wrap and press into a flat disk. Wrap and chill for 30 minutes.
3. Preheat the oven to 350°F. 
4. Carefully toss the peaches and blueberries with the sugar, flour, and salt.
5. Roll out the dough to a 12-inch round on a piece of parchment paper that has been lightly floured surface. 
6. Carefully move the dough to the baking sheet. 
7. Arrange the fruit in the center of the dough, leaving about an inch of the perimeter uncovered. 
8. Fold the outside edge of the dough over the fruit, pleating as needed. 
9. Brush egg white over the exposed crust. 
10. Sprinkle coarse sugar over the dough and fruit.
11. Bake the galette until the crust turns a light brown and the filling bubbles, about 50 minutes. 
12. Let cool at least 10 minutes. 
13. Cut and serve with ice cream or whipped cream if desired. 

Rock Springs Ranch Chicken Parmesan—featured in KANSAS! magazine

Urban and Small-Town Getaways is the theme of the latest issue of KANSAS! magazine (2024 / vol 80 / issue 4 / pp 22-26) and my Taste article focuses the Rock Springs Ranch, the 735-acre 4-H camp getaway that offers breathtaking views of the tallgrass prairie, wooded areas full of native flora and fauna, and natural streams. Today’s state-of-the-art facilities are much different from when I attended 4-H camp many years ago as a preteen and later took FHA students there for summer camp. 

 The name of the article, “Fine Dining for the Campers,” pretty much sums up what’s happening on the culinary side of the camp.  

ABOUT THE RECIPE — Created by Chef Brandon Stokesbary, this versatile recipe is very popular with both youth and adults, and can be served over mashed potatoes of pasta. Or, he adds, “It can be turned into chicken parm sandwiches or sliders.” 

Although other seasoned breading flour could be used, Chef Brandon highly recommends the brand mentioned in the ingredient list. He makes the dish allergen free by selecting gluten-free flour and bread crumbs. A make-ahead tip is included in  step #7 of the instructions.

Chicken Parmesan     4 serving

INGREDIENTS

1/2 cup Buddy Rooster Gold Dust (breading) Flour©  

1/2 cup egg liquid (if using eggs in the shell, this is equivalent to a little less than 3 large eggs that have been blended)

1 cup panko bread crumbs

1 tablespoon of salt 

1/2 tablespoon pepper 

2 tablespoons Italian seasoning

1 tablespoon paprika

3 tablespoons grated Parmesan cheese

4  (6-ounce) chicken breasts, boneless and skinless

Frying oil

1 cup marinara sauce

1/2 cup mozzarella cheese, grated

 

INSTRUCTIONS

1.    Place flour, eggs and panko bread crumbs each in it’s own half-hotel sized pan (about 12x10-inches) to create a 3-part breading station. 

2.    Add half of the salt and pepper to the egg; the other half to the bread crumbs. Add Italian seasoning, paprika and grated Parmesan cheese to the bread crumbs.

3.    Arrange a double layer of plastic wrap on a counter top and place each of the chicken breasts on top. Add another double layer of plastic warp over the chicken and pound with meat tenderizer until the thickest part is just even with the thinnest part, about 1/2-inch thick. Avoid pounding too thin or it is difficult to fry.

Instead of using plastic wrap, Barry put the chicken breasts in a plastic bag for pounding. 

4.    To bread, first place each chicken breast into the flour, covering completely. Shake off any excess flour and then immerse completely into the egg. Finally, place chicken in the bread crumb mixture, coating each breast with the crumbs—make sure there is no visible egg or flour showing through the final layer.

5.    Transfer each chicken breast to a parchment or foil-lined lined sheet pan after breading.

6.     Fry breaded chicken breasts in a deep fryer with hot oil (375° F temperature) only until breading is golden brown.

7.    Transfer to another parchment or foil-lined pan and place in refrigerator until 1 hour before service. 

8.    When ready to serve, place pan of chicken in a preheated 350°F oven until internal temperature reaches 150°F. This generally takes about 20 to 30 minutes in a conventional oven, 10 to 15 minutes in a convection oven but check chicken temperature every 10 minutes to be sure.

9.    Remove from oven and place 1/4 cup marinara over the top of each breast; sprinkle mozzarella to cover. Return to oven and heat to 165°F and the cheese has melted, about 5to 8 minutes in a conventional oven; 2 to 3 minutes in a convection oven. 

Recipe without photos . . . Chicken Parmesan     4 serving

INGREDIENTS

1/2 cup Buddy Rooster Gold Dust (breading) Flour©  

1/2 cup egg liquid (if using eggs in the shell, this is equivalent to a little less than 3 large eggs that have been blended)

1 cup panko bread crumbs

1 tablespoon of salt 

1/2 tablespoon pepper 

2 tablespoons Italian seasoning

1 tablespoon paprika

3 tablespoons grated Parmesan cheese

4  (6-ounce) chicken breasts, boneless and skinless

Frying oil

1 cup marinara sauce

1/2 cup mozzarella cheese, grated

 

INSTRUCTIONS

1.    Place flour, eggs and panko bread crumbs each in it’s own half-hotel sized pan (about 12x10-inches) to create a 3-part breading station. 

2.    Add half of the salt and pepper to the egg; the other half to the bread crumbs. Add Italian seasoning, paprika and grated Parmesan cheese to the bread crumbs.

3.    Arrange a double layer of plastic wrap on a counter top and place each of the chicken breasts on top. Add another double layer of plastic warp over the chicken and pound with meat tenderizer until the thickest part is just even with the thinnest part, about 1/2-inch thick. Avoid pounding too thin or it is difficult to fry.

4.    To bread, first place each chicken breast into the flour, covering completely. Shake off any excess flour and then immerse completely into the egg. Finally, place chicken in the bread crumb mixture, coating each breast with the crumbs—make sure there is no visible egg or flour showing through the final layer.

5.   Transfer each chicken breast to a parchment or foil-lined lined sheet pan after breading.

6.    Fry breaded chicken breasts in a deep fryer with hot oil (375° F temperature) only until breading is golden brown.

7.   Transfer to another parchment or foil-lined pan and place in refrigerator until 1 hour before service. 

8.   When ready to serve, place pan of chicken in a preheated 350°F oven until internal temperature reaches 150°F. This generally takes about 20 to 30 minutes in a conventional oven, 10 to 15 minutes in a convection oven but check chicken temperature every 10 minutes to be sure.

9.   Remove from oven and place 1/4 cup marinara over the top of each breast; sprinkle mozzarella to cover. Return to oven and heat to 165°F and the cheese has melted, about 5to 8 minutes in a conventional oven; 2 to 3 minutes in a convection oven. 

Speedy Cinnamon Rolls – start to finish in about 1 1/2 hours - a Chef Alli recipe

If you haven’t checked out Chef Alli’s blog, it’s time to do so. You can do it in all the time you save making her Speedy Cinnamon Rolls! I tend to have doubts about yeast recipes that are speedy but the only things this recipe is missing is hours of time. The rolls are soft, tender and tasty.

Chef Alli calls for instant yeast but she uses rapid rise; I used  used instant. (Click on DIFFERENCES to find out how rapid rise and instant yeast differ.) I used her speed method and it took me just about an hour from start to finish. She also provides additional tips for making her cinnamon rolls + nutritional analysis with the recipe on her blog. Also included are instructions on how to freeze cinnamon rolls before baking. 

September 2024 — I made a few additions to these already delicious rolls including adding heavy cream right before baking (see specifics in step #16). According to King Arthur baking site, "As the rolls bake, the cream in the bottom of the pan heats up. Its liquid migrates up into the rolls, making them moister. And the remaining fat, milk solids, and milk sugars coalesce into a sweet, sticky syrup that coats the rolls’ bottom (which become their top when you turn them out of the pan)." However, since Barry likes additional frosting, I added a layer of Butter Pecan Glaze to part of the rolls (recipe included in step #18.) 

 

Speedy Cinnamon Rolls    Makes 16 rolls

Cinnamon Rolls 

1 cup milk

1 cup water

1/2 cup vegetable oil

1/2 cup granulated sugar

1 teaspoons kosher salt

1 egg

6 1/2 to 6 3/4 cups all-purpose flour, as needed to make a nice, soft dough

5 teaspoons instant yeast 

1/2 cup (1 stick)  butter, very softened 

1 to 2 tablespoons ground cinnamon

1 cup dark brown sugar, or substitute 1/2 cup granulated sugar and 1/2 cup dark brown sugar 

Creamy Cinnamon Roll Icing 

3 oz. cream cheese, softened 

1/2 cup (1 stick)  butter, softened

1/2 teaspoon vanilla extract 

3 to 4 tablespoons milk, as needed 

3 cups confectioner's sugar (powdered sugar) 

1/4 teaspoon kosher salt 

1. Cinnamon Rolls: Preheat the oven to 350° F. 
2. Combine milk, water, oil, sugar and salt in microwave safe bowl; heat 1 to 2 minutes, or until the temperature is to 120 - 130 degrees F. at the center. 
3. While the liquids are heating, measure 3 cups of flour into the bowl of a stand mixer; add yeast, combining it with the flour.
4. Pour the heated liquids into the flour/yeast mixture. Using the whisk attachment, beat at medium speed for 30 seconds, then add the egg and beat one more minute. 
5. Switch to the dough hook and add 3 cups of flour, kneading the dough until the flour is fully incorporated. At this point, the dough is likely to still be pretty sticky; add the remaining 1/2 cup of flour, a little at a time, only adding as much as needed, until the dough is soft and pliable, slightly tacky to the touch and no longer sticking to the sides of the bowl. Typically, when the dough has reached the perfect consistency (slightly tacky and still soft and tender), it will come all together on one side of your mixing bowl. As soon as this happens, STOP KNEADING!       
6. Note: At this point, if you have time, place the dough into a large greased mixing bowl and cover with a lightweight towel; let the dough raise until double in size, approx. 40 to 45 minutes. If extra first raise will make your cinnamon rolls extra tender. I
   you don't have time for this step, just proceed to the next step. 
7. Remove the dough to a lightly floured work surface, allowing it to rest for 5 minutes. Punch the dough down, then allow it to rest for another 5 minutes. 
   
8. Using your favorite rolling pin, roll the dough into a large rectangle, approx. 22"wide x 18" tall in size. 
9. If you begin rolling out the dough into the rectangle and the dough keeps pulling back each time, let the dough rest for an additional 5 minutes. Once the dough has fully relaxed, it will roll out easily. 
10. As you roll out the dough, make sure you roll from the center towards the edges so that the center of the dough isn't thicker than the rest. Also, try to be sure to roll out the dough into a RECTANGULAR sheet, not an oval sheet. These two steps really help you wind up with cinnamon rolls that are all uniform in size. 
    
11. Spread the softened butter over the surface of dough; sprinkle the dough evenly with cinnamon first, and then the brown sugar. Using your palms, lightly press down over the brown sugar to kind of "adhere" it into the dough a bit. 
    
12. Roll up the dough starting from the long edge closest to you, gently tucking and rolling the dough and the filling as you go.  
13. Using a sharp serrated knife or a piece of dental floss, cut the log of dough evenly in half. Now place both halves horizontally before you on the work surface, one above the other on the counter, but not touching. 
14. Make incisions on top of each log of dough at the same time, marking where you want to slice so that both logs of dough can be cut into equal pieces. Slice each one at the incisions you made on top of the rolls of dough, then place the cinnamon rolls onto a greased, rimmed baking sheet, 13" x 18" in size. You can slice 12 large cinnamon rolls from the dough, 16 medium cinnamon rolls, or 20 small cinnamon rolls. 
    
15. Let the rolls raise in a warm, draft-free place for 15 to 20 minutes. 
    
16. Bake in a preheated 350 degree F. oven for approx. 14 to 15 minutes (20 small rolls) 16 to18 minutes (16 rolls) 19 to 20 minutes (12 large rolls) or until lightly golden brown, taking care not to over bake.  HEAVY CREAM ADDITION - Drizzle 1/3 heavy cream over each pan of about 8 rolls right before putting them in the oven. Use a pastry brush to smooth out the cream so that it covers the surface of each roll. 
17. Let the cinnamon rolls cool slightly, 10 to 15 minutes, then frost with the cream cheese icing. 
18. Creamy Cinnamon Roll Icing; Using an electric mixer, beat together the cream cheese and butter in a large mixing bowl until creamy. Beat in the vanilla and milk, then gradually mix in the confectioners' sugar and salt until the icing is smooth and fluffy. Spread over the cinnamon rolls while they are still slightly warm. FROSTING VARIATION: Butter Pecan Glaze: Cream 1/4 cup softened butter with 1/2 packed brown sugar and 1/2 cup powdered sugar. Blend in 3 tablespoons heavy cream, 1/2 teaspoon vanilla and 1/4 cup chopped pecans. Add additional cream if you want more of a glaze versus frosting. Spread frosting/glaze over rolls. Sprinkle on additional chopped pecans if desired. 

Recipe without photos . . . Speedy Cinnamon Rolls    Makes 16 rolls

Cinnamon Rolls 

1 cup milk

1 cup water

1/2 cup vegetable oil

1/2 cup granulated sugar

1 teaspoons kosher salt

1 egg

6 1/2 to 6 3/4 cups all-purpose flour, as needed to make a nice, soft dough

5 teaspoons instant yeast 

1/2 cup (1 stick)  butter, very softened 

1 to 2 tablespoons ground cinnamon

1 cup dark brown sugar, or substitute 1/2 cup granulated sugar and 1/2 cup dark brown sugar 

Creamy Cinnamon Roll Icing 

3 oz. cream cheese, softened 

1/2 cup (1 stick)  butter, softened

1/2 teaspoon vanilla extract 

3 to 4 tablespoons milk, as needed 

3 cups confectioner's sugar (powdered sugar) 

1/4 teaspoon kosher salt 

1. Cinnamon Rolls: Preheat the oven to 350° F. 
2. Combine milk, water, oil, sugar and salt in microwave safe bowl; heat 1 to 2 minutes, or until the temperature is to 120 - 130 degrees F. at the center. 
3. While the liquids are heating, measure 3 cups of flour into the bowl of a stand mixer; add yeast, combining it with the flour.
4. Pour the heated liquids into the flour/yeast mixture. Using the whisk attachment, beat at medium speed for 30 seconds, then add the egg and beat one more minute. 
5. Switch to the dough hook and add 3 cups of flour, kneading the dough until the flour is fully incorporated. At this point, the dough is likely to still be pretty sticky; add the remaining 1/2 cup of flour, a little at a time, only adding as much as needed, until the dough is soft and pliable, slightly tacky to the touch and no longer sticking to the sides of the bowl. Typically, when the dough has reached the perfect consistency (slightly tacky and still soft and tender), it will come all together on one side of your mixing bowl. As soon as this happens, STOP KNEADING!       
6. Note: At this point, if you have time, place the dough into a large greased mixing bowl and cover with a lightweight towel; let the dough raise until double in size, approx. 40 to 45 minutes. This extra first raise will make your cinnamon rolls extra tender. If you don't have time for this step, just proceed to the next step. 
7. Remove the dough to a lightly floured work surface, allowing it to rest for 5 minutes. Punch the dough down, then allow it to rest for another 5 minutes. 
8. Using your favorite rolling pin, roll the dough into a large rectangle, approx. 22"wide x 18" tall in size. 
9. If you begin rolling out the dough into the rectangle and the dough keeps pulling back each time, let the dough rest for an additional 5 minutes. Once the dough has fully relaxed, it will roll out easily. 
10. As you roll out the dough, make sure you roll from the center towards the edges so that the center of the dough isn't thicker than the rest. Also, try to be sure to roll out the dough into a RECTANGULAR sheet, not an oval sheet. These two steps really help you wind up with cinnamon rolls that are all uniform in size. 
11. Spread the softened butter over the surface of dough; sprinkle the dough evenly with cinnamon first, and then the brown sugar. Using your palms, lightly press down over the brown sugar to kind of "adhere" it into the dough a bit. 
12. Roll up the dough starting from the long edge closest to you, gently tucking and rolling the dough and the filling as you go.  
13. Using a sharp serrated knife or a piece of dental floss, cut the log of dough evenly in half. Now place both halves horizontally before you on the work surface, one above the other on the counter, but not touching. 
14. Make incisions on top of each log of dough at the same time, marking where you want to slice so that both logs of dough can be cut into equal pieces. Slice each one at the incisions you made on top of the rolls of dough, then place the cinnamon rolls onto a greased, rimmed baking sheet, 13" x 18" in size. You can slice 12 large cinnamon rolls from the dough, 16 medium cinnamon rolls, or 20 small cinnamon rolls. 
15. Let the rolls raise in a warm, draft-free place for 15 to 20 minutes. 
16. Bake in a preheated 350 degree F. oven for approx. 14 to 15 minutes (20 small rolls) 16 to18 minutes (16 rolls) 19 to 20 minutes (12 large rolls) or until lightly golden brown, taking care not to over bake. HEAVY CREAM ADDITION - Drizzle 1/3 heavy cream over each pan of about 8 rolls right before putting them in the oven. Use a pastry brush to smooth out the cream so that it covers the surface of each roll. 
17. Let the cinnamon rolls cool slightly, 10 to 15 minutes, then frost with the cream cheese icing. 
18. Creamy Cinnamon Roll Icing: Using an electric mixer, beat together the cream cheese and butter in a large mixing bowl until creamy. Beat in the vanilla and milk, then gradually mix in the confectioners' sugar and salt until the icing is smooth and fluffy. Spread over the cinnamon rolls while they are still slightly warm. FROSTING VARIATION: Butter Pecan Glaze: Cream 1/4 cup softened butter with 1/2 packed brown sugar and 1/2 cup powdered sugar. Blend in 3 tablespoons heavy cream, 1/2 teaspoon vanilla and 1/4 cup chopped pecans. Add additional cream if you want more of a glaze versus frosting. Spread frosting/glaze over rolls. Sprinkle on additional chopped pecans if desired