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Buffalo Spiced Pecans

December 13, 2019 By Natasha Leave a Comment

Whip up a batch of these super tasty, buttery buffalo spiced pecans to curb your hanger or as a delicious and nutritious topping for a buffalo chicken salad! They buffalo spice flavor gives these naturally slightly sweet pecans the perfect 3 S’s: sweet, salty, and spicy!

This post is in partnership with American Pecan Council. All opinions are my own.

You guys….

Okay, gonna confess something… I tried buffalo wings for the first time a few months ago and fell in love. Like, have I been hiding under a rock for all these years or what?! Honestly it was more of this weird thing I have against eating chicken wings cuz the bones really freak me out. Anyway, I’m now a fan.

So when I was shopping at the grocery store the other day, I saw a bag of buffalo seasoned nuts and they were SO GOOD. The flavor and seasoning tasted amazing. But, I’m not gonna lie, they had a lot of crappy ingredients in them. So, naturally I thought I could make my own clean version at home!

You only need a handful of ingredients to whip these up and you probably already have most of them on hand in your pantry:

  • Pecans
  • Buffalo/hot sauce
  • Butter
  • Cayenne Pepper
  • Onion powder
  • Garlic powder
  • Salt
  • Honey

Actually making these buffalo spiced pecans couldn’t get any easier. Just add all ingredients in a bowl, stir to coat pecans evenly, then spread on a baking sheet and bake!


These buffalo spiced pecans are the perfect addition to your on the go snack repertoire, perfect on a buffalo chicken salad, crush them up and use them as a coating for chicken tenders, idk, do whatever you want with them, but please MAKE THEM!

I chose pecans because a) they’re delicious, b) they’re nutritious, and c) I wanted to switch things up.

Did you know that compared to other nuts, pecans area among the lowest in carbs, the highest in monounsaturated fats, a good source of fiber, and essential minerals including copper, manganese, and zinc?

It’s true!

Don’t let their buttery texture and naturally sweet flavor fool you!

Another fun fact for ya…

Out of all the major tree nuts in the U.S., pecans are the only ones native to America. They were once grown wild and enjoyed by Native Americans, and are now harvested in over a dozen Southern states. Who knew?!

Anyway, I’m a huge fan of them on their own and love a good salad with pecans, but these buffalo spiced pecans are next level!!

Make a batch of these delicious and nutritious pecans and let me know what you think!

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Buffalo Spiced Pecans

  • Author: Natasha
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 2 cups 1x
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Description

Whip up a batch of these tasty buffalo spiced pecans to curb your hanger or as a delicious and nutritious topping for a buffalo chicken salad!


Scale

Ingredients

2 cups pecans

2 tablespoons buffalo hot sauce

2 tablespoons butter

1 teaspoon honey

2 teaspoons cayenne pepper

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon sea salt


Instructions

Preheat oven to 350 degrees Fahrenheit.

Melt butter and honey together in a small microwave safe bowl for approximately 20-30 seconds.

In a mixing bowl, combine all ingredients and stir well to coat pecans evenly.

Transfer pecans to a parchment lined baking sheet in a single layer.

Bake in oven for 10-15 minutes, then remove and let cool for 10 minutes.

Enjoy as a delicious and nutritious snack or as a salad topper!


Keywords: buffalo spiced pecans

Did you make this recipe?

Tag @thefeistykitchen on Instagram and hashtag it #thefeistykitchen

Filed Under: Uncategorized

Holiday Crudite Platter

December 17, 2018 By Natasha Leave a Comment

What makes a good crudite platter? Well… a variety of fresh veggies for sure. BUT how bout the DIPS? For me, it’s all about the dip situation!

This post is in partnership with Lindsay Olives. All opinions are my own as always!

I’ve included a few of my fav dips here for ya using one of my favorite “fats,” extra virgin olive oil. I partnered with Lindsay using their Robust California Extra Virgin Olive Oil. I like this one to use in recipes that don’t require cooking because you can really taste the full peppery flavor of the olive oil. 

…

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Filed Under: appetizer Tagged With: crudite platter, feedfeed, feta, gluten free, keto, olive oil, sponsored

Crispy Chicken Thighs with Boozy Bourbon Blueberry Compote + Farm Recap

October 18, 2018 By Natasha Leave a Comment

If you like a little sweet with your salty dinner, I highly recommend you make this crispy chicken thighs with boozy bourbon blueberry compote recipe asap!

crispy chicken thighs with boozy bourbon blueberry compote

This post is in collaboration with my friends at The Feedfeed and Cascadian Farm. As always, all opinions are my own!

You guys are gonna love this boozy blueberry compote situation, LET ME TELL YOU! But first I’m sharing my recap of last month’s trip up to Seattle! I was lucky enough to get invited for a tour of Cascadian Farm with The Feedfeed along with some fellow food bloggers. …

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Filed Under: chicken Tagged With: blueberry compote, bourbon, cascadian farm, chicken thighs, farm, feed feed, feedfeed, gluten free, low carb, organic, sponsored

Instant Pot Harissa Picadillo (Keto)

September 29, 2018 By Natasha Leave a Comment

Instant Pot Harissa Picadillo – this dish is bursting with flavors and perfect for a quick weeknight dinner or your weekly meal prep!

instant pot harissa picadillo bowl with cauliflower rice

This recipe is sponsored by Lindsay Olives using their delicious Harissa Infused Olive blend.

Picadillo. It’s damn delicious and super versatile. And if you haven’t made had it, you should definitely make this recipe!

In a quick google search, Picadillo has origins from Latin America, Mexico and the Philippines. It’s a traditional comfort food dish made with ground meat, tomatoes, warm spices, raisins, and olives. You can enjoy it many different ways including as filling for empanadas, enchiladas, tacos, burritos, or in a bowl with rice or on a salad situation like I did here. I mean really, you can just eat it in a bowl with a spoon if you want….

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Filed Under: beef Tagged With: feedfeed, harissa, instant pot, keto, lindsay olives, low carb, olives, picadillo, sponsored

Quick and Easy Greek Lemon Chicken Soup

September 6, 2018 By Natasha Leave a Comment

This Greek Lemon Chicken Soup aka Avgolemono, is so quick and easy and the perfect bowl of comfort for the fast approaching Fall weather.

quick and easy greek lemon chicken soup

*This recipe is in partnership with Cascadian Farm and The Feedfeed. As always, all opinions are my own!

If you follow me on Instagram, you know that I just spent three weeks eating my way through Southern Greece and enjoying all their simple, yet delicious food. So when I was approached by Cascadian Farm and The Feedfeed to create a recipe for the #outgrowordinary campaign, I knew I wanted it to be Greek inspired from my recent travels.…

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Filed Under: chicken, dinner Tagged With: avgolemono, cascadian farm, chicken soup, feedfeed, greek soup, low carb, soup, sponsored

Endless Summer Mozzarella Cheese Board with Italian Chimichurri

September 1, 2018 By Natasha Leave a Comment

There’s nothing better than heirloom tomatoes at their peak paired with super fresh and creamy fresh mozzarella, am I right?! You’re gonna love this super simple endless summer fresh mozzarella cheese board with Italian chimichurri as an appetizer. Preferably enjoyed with close friends and a glass of chilled rosé.

mozzarella cheese with italian chimichurri and heirloom tomatoes

*This recipe is in partnership with BelGioioso and The Feedfeed. As always, all opinions are my own!

You guys know I’m obsessed with putting chimichurri on everything, right?! My most popular recipe is my cilantro chimichurri, and I’m kinda known as the chimi queen amongst my Insta followers. …

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Filed Under: appetizer Tagged With: basil, belgioioso, cheese board, chimichurri, feedfeed, gluten free, italian, keto, low carb, mozzarella, sponsored

Salmon with Fennel Citrus Olive Relish

July 2, 2018 By Natasha Leave a Comment

salmon with citrus olive relish is bursting with bright flavors and a hint of sweetness

This recipe is Sponsored by Lindsay Olives and as always, all opinions are my own!

This salmon with fennel citrus olive relish is a perfect summertime meal!

When the temps heat up I like to cook quick meals that don’t heat up the house. The salmon can be pan seared or grilled and the relish only takes minutes to prepare!

I love the combination rich, fatty salmon paired with bright and zesty citrus flavors….

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Filed Under: salmon Tagged With: fennel, gluten free, keto, lchf, lindsay olives, low carb, olives, salmon, seafood, sponsored

Keto Greek Shakshouka

June 1, 2018 By Natasha Leave a Comment

This keto Greek Shakshouka topped with crispy salami and served with Halloumi cheese instead of bread is a flavor explosion in your mouth! Perfect for a delicious weekend brunch!this keto greek shakshouka is a flavor explosion in your mouth This recipe is in collaboration with Lindsay Olives. All opinions are my own, as always!

You guys… today is National Olive Day!

Olives are one of my favorite things to add into all sorts of recipes.

They’re high in good fats and taste delicious and there are so many varieties to choose from.

My favorite olives to use are the Naturals line from Lindsay Olives There’s no weird stuff in them, just olives, salt, and water. They have some new olives that are infused with flavors and I’ll be sharing more recipes later this month!

I created a Greek Shakshouka and snuck in some kalamata olives to add a nice rich flavor to the sauce. If you don’t have kalamata, really any olive will do!…

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Filed Under: breakfast Tagged With: feedfeed, gluten free, halloumi, kalamata olives, keto, lindsay olives, low carb, olives, shakshouka, sponsored

Cinco de Mayo Charcuterie Board (Keto/GF)

May 4, 2018 By Natasha Leave a Comment

Try this Mexican-inspired Cinco de Mayo charcuterie board for your weekend gathering! It’s perfect finger food for entertaining and guaranteed to be a crowd pleaser!

a cinco de mayo charcuterie board is the perfect spread for entertaining

This post is in partnership with Lindsay Olives. All opinions are always my own!

You guys! I totally love a good charcuterie board and I totally love Cinco de Mayo, so I combined the two for a fun Cinco de Mayo charcuterie board that you can make to feed all your pals!…

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Filed Under: appetizer Tagged With: charcuterie board, cinco de mayo, feed feed, gluten free, keto, lindsay olives, low carb, sponsored

Instant Pot Crispy Chicken Carnitas (Keto/GF)

February 11, 2018 By Natasha Leave a Comment

These crispy chicken carnitas will be a favorite filling for your next Taco Tuesday. Grab your Instant Pot and make this quick weeknight dinner in under 30 minutes!

these quick and easy crispy carnitas will be a regular for your next taco night!

This post in made in partnership with my friends at Lindsay Olives. As always, all opinions are my own.

If you know me, you know my love for carnitas is REAL! And this time, I thought I’d try making a chicken version. I opted for chicken thighs instead of chicken breasts because I prefer the extra flavor and juiciness they provide. If you wanna use chicken breasts though, go for it!

The inspiration for this dish actually came from something I ordered from The Yardhouse restaurant called “Vampire Tacos.” Basically, it was a tortilla filled with carnitas, bacon chorizo, guacamole, cumin crema, and I can’t remember if there was anything else. But what made it even more delicious was the crispy cheese layer on the outside of the tortilla!

So, of course I had to remake a low carb, keto version of it, right?!

These crispy chicken carnitas will be a favorite filling for your next Taco Tuesday!

Nothing says “olive you” more than tacos, amirite?! HAHA, couldn’t help myself!

Okay, the Instant Pot cooks the chicken carnitas super fast. Like set it to 8 minutes fast. But the real goodness comes after that when you crisp up the carnitas in a cast iron skillet with some healthy fat. I partnered with my friends at Lindsay Olives to use their new Buttery California Extra Virgin Olive Oil.

You guys… do not, I repeat, DO NOT skip this step! It takes an extra five minutes, that’s it, and it’s SO WORTH IT!

These crispy chicken carnitas will be a favorite filling for your next Taco Tuesday!

Crispy chicken carnitas + crispy cheese taco shell = LOVE!

The Shell: If you can’t do the crispy cheese taco shell due to a dairy allergy or sensitivity, no problem! Just use your favorite taco vessel. If you wanna stick to low carb/keto, try using a lettuce or cabbage leaf as the shell. Or just use your fav tortillas! I love making paleo tortillas from my friend Steph’s blog, Stupid Easy Paleo.

The Toppings: Have fun with this part! I typically have some mixed greens of various sorts in my fridge, but this time I tried some radish sprouts. My must have fillings are always guacamole, cilantro and lime. The guac adds some more healthy fats, the cilantro adds a nice freshness, and a squeeze of lime juices add a nice acidity to balance out the richness of the cheese and crispy chicken carnitas. I also added some cumin lime crema for a little something something. Just mix together some sour cream + lime juice + cumin and you have cumin lime crema! Try adding some sliced radishes for a nice crunch!

One last thing before you get to the actual recipe…

If you don’t have an Instant Pot, no problem. You can definitely use a slow cooker in its place, but obviously it won’t be a 30 minute meal. You can just throw everything in the slow cook and set to cook for 4-5 hours, then crisp up the chicken after!

Okay, one more thing: have you seen my DIY Taco Bar post? If not, you should definitely check it out for more taco goodness! And don’t forget about my free ebook”10 Gluten Free Recipes to Elevate Your Taco Tuesday” Scroll down to the bottom of this post and you can download it!

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these quick and easy crispy carnitas will be a regular for your next taco night!

Instant Pot Crispy Chicken Carnitas

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x
Print
Pin

Scale

Ingredients

  • 2 lbs boneless skinless chicken thighs
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp chili powder
  • sea salt
  • black pepper
  • 1/2 tsp ground cinnamon
  • 4 garlic cloves, minced
  • 1 bay leaf
  • 1/4 cup fresh lime juice
  • 1/4 cup fresh orange juice
  • 4–6 tbsp Buttery California Extra Virgin Olive Oil (Lindsay Olive brand)

TOPPINGS:

  • guacamole
  • cumin lime crema (or sour cream)
  • cilantro
  • lime wedges
  • shredded lettuce/cabbage

SHELL:

  • Crispy Cheese Taco Shells (see notes)

Instructions

1. Mix together the cumin, oregano, chili powder, and cinnamon in a small bowl.
2. Liberally season both sides of chicken thighs with sea salt and black pepper, then the seasonings in the bowl.
3. In your Instant Pot, pour the lime and orange juice in, then place seasoned chicken thighs down. Next sprinkle minced garlic on top of chicken, followed by the bay leaf.
4. Make sure to turn the nob on the instant pot to Seal. Press Manual and adjust time to 8 minutes.
5. Meanwhile, you can make your Crispy Cheese Taco Shells if using them as your vessel. (see notes)
6. When time is done cooking, carefully release the vent button on the Instant Pot to let the pressure out.
7. Remove chicken thighs to a cutting board and chop into bite-size pieces.
8. Heat a cast iron skillet over medium high heat with a few tablespoons of the olive oil.
9. In a few batches (so you don’t crowd the skillet and steam the chicken), add the chicken thighs and cook until browned and crispy. This should only take a few minutes per batch.
10. Assemble your tacos and ENJOY!



Notes

Crispy Cheese Taco Shells:
(makes 4 shells)

~2 cups shredded cheese (I made them with parmesan, cheddar, and provolone. Experiment with your favorite hard cheese!)

Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper. Make 4 equal mounds with the shredded cheese. Flatten out mounds and keep them in a circle shape making sure they aren’t touching each other.

Bake for approx 6-7 minutes. Meanwhile, setup your taco forming racks. Just place 2 glasses on counter, then balance a wooden spoon on top. This should hold 2 taco shells, so you can setup another station right next to it so you can do this all at once.

Remove from oven and let cool 1-2 minutes. Then with a spatula, carefully lift each of the melted cheesy circles and drap them over the wooden spoons. Let dry about 5 minutes.

Did you make this recipe?

Tag @thefeistykitchen on Instagram and hashtag it #thefeistykitchen

Filed Under: chicken Tagged With: carnitas, cheese taco shell, chicken thighs, feedfeed, keto, ketogenic diet, lindsay olive, low carb, primal, sponsored, taco tuesday, tacos

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HEYO!

I'm Natasha. I used to sling drugs (the pharmaceutical kind, duh!) and now I play with food! Fav things: coffee, tacos, and my camera.

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Recent Posts

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  • Instant Pot Harissa Picadillo (Keto)
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