Description
Nothing beats a one-pan meal the whole family will love! Pecan-crusted chicken is added to a sheet pan alongside carrots and red potatoes for a complete meal that requires just 15 minutes of prep and little clean-up. Recipe by Aubrey Cota, Real Housemoms.
Ingredients
- Veggies:
- 1 pound baby red potatoes, quartered
- 1 pound baby carrots
- 3 tablespoons olive oil or pecan oil
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- Pecan-Crusted Chicken:
- 2 boneless skinless chicken breasts (about 1 1/2 pounds)
- 1/2 tablespoon salt
- 1/4 teaspoon black pepper
- 1 cup raw pecan pieces or finely chopped raw pecan halves
- 1/2 cup panko breadcrumbs
- 1 tablespoon dried thyme
- 1 tablespoon garlic powder
- 2 eggs
- Fresh parsley, for garnish
Instructions
- Preheat oven to 400 degrees F.
- For the veggies: Spray a sheet pan with non-stick cooking spray or oil. Place potatoes and carrots on the pan. Toss vegetables with oil, 1 teaspoon salt and 1/4 teaspoon pepper.
- For the chicken: Slice chicken horizontally into 4 cutlets. Season with salt and pepper.
- In a shallow bowl combine the pecans, breadcrumbs, 1/2 tablespoon salt, thyme, and garlic powder. Adjust salt to taste.
- In a separate bowl, beat the eggs.
- Dip chicken in eggs, then dredge in the pecan mixture, coating both sides. Place on the sheet pan.
- Place sheet pan in oven and bake for 10 minutes. Flip the chicken over and stir the vegetables. Cook for an additional 10 minutes, until golden brown and juices run clear. Remove chicken from sheet pan and transfer to a plate to rest. Cook the vegetables for an additional 5 minutes.
- Serve chicken, carrots, and potatoes immediately. Garnish with parsley if desired.
Description
A fluffy and wholesome muffin recipe, naturally sweetened with banana and maple syrup and every bite includes a delicious crunch thanks to nutrient-dense pecans. Recipe submitted by Julie Fagan, Peanut Butter Fingers.
INGREDIENTS
- ¾ c. whole wheat flour
- ½ c. old fashioned oats
- 2 tbsp. ground flax seeds
- 1 tsp. cinnamon
- ½ tsp. baking soda
- 1 tsp. baking powder
- ¼ tsp. salt
- 1 egg
- 3 tbsp. maple syrup
- 2 ½ tbsp. MCT oil or melted coconut oil
- ¼ tsp. vanilla extract
- 1 small very-ripe banana, mashed
- ½ c. light coconut milk (or regular milk)
- 1/4 cup chopped pecans
Instructions
- Preheat oven to 350 degrees and line muffin pan with six paper muffin liners.
- Combine whole wheat flour, oats, flax seeds, cinnamon, baking soda, baking powder and salt.
- In a separate bowl, mix together egg, maple syrup, MCT oil, vanilla, banana and coconut milk.
- Gradually pour egg mixture into the flour mixture and stir until batter is combined.
- Fold in pecans.
- Divide the batter into six muffin cups and bake for 15 – 18 minutes.
- Allow to cool and enjoy.
Description
These beefy tasting burgers get their flavor from a steak house seasoning.
Ingredients
- 1 1/2 cups California walnuts
- 3/4 cup red kidney beans, drained and rinsed
- 3/4 cup cooked red lentils
- 6 tablespoons caramelized onions, chopped
- 1 1/2 tablespoons Worcestershire sauce
- 1 1/2 tablespoons steak house seasoning
- 1 1/2 tablespoons olive oil
- 1/2 teaspoon kosher or sea salt
- Optional: add 1 egg and ¼ cup of panko for firmer texture
- Additional oil for brushing
Instructions
- Place walnuts in a food processor and pulse to coarsely chop. Add kidney beans and lentils and pulse to combine.
- Add caramelized onions, Worcestershire sauce, steak house seasoning, olive oil and salt and pulse to blend but not mushy. Form into 4 large patties.
- Heat grill or flat top. Brush patties with olive oil and cook for 2 minutes on each side or nicely seared.
Description
These brownies are made rich and decadent with the addition of milk chocolate and finely ground coffee beans. Hazelnuts add a pleasant roasted, nutty flavor with a crunchy bite. The simple frosting adds a creamy note to bring the dessert together for an unforgettable treat!
Ingredients
Brownies
- ¾ cup raw hazelnuts
- ½ cup unsalted butter
- 3 ounces unsweetened baking chocolate
- 3 tablespoons Stumptown Coffee Roasters House Blend coffee beans, ground to a fine powder
- 1 ¾ cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ¼ teaspoon fine sea salt
- 1 cup all-purpose flour
Frosting
- 2 tablespoons unsalted butter, softened
- 2 cups powdered sugar
- 4 tablespoons milk (any variety)
- ¼ teaspoon vanilla extract
- Pinch of fine sea salt
- ¼ cup roasted hazelnuts, roughly chopped
- ½ cup milk chocolate chips
Instructions
- Preheat the oven to 375 degrees F. Cut a piece of parchment paper so that it lines the bottom and two sides of an 8-by-8-inch baking pan. The paper should extend beyond the two sides to allow for lifting the brownies out of the pan once cooled. Spray the paper and the inside of the pan with non-stick cooking spray.
- Halve some of the raw hazelnuts with a knife so that have you a mix of whole and halved nuts. Set aside.
- Add the butter and baking chocolate to a small saucepan. Turn the burner to medium heat and warm, stirring often, until the butter and chocolate are melted. Remove from the heat and stir in the finely ground coffee beans.
- Place the sugar in a large bowl. Stir in the melted coffee-infused chocolate and butter from the saucepan until smooth. Add the vanilla and then stir in the eggs. Mix in the salt and then fold in the flour until all ingredients are combined into a thick brownie batter.
- Pour the batter into the prepared pan. Top the batter with chocolate chips and then with the hazelnuts. Gently press them into the batter.
- Bake for 25 to 30 minutes, until a tooth pick inserted into the center comes out clean. Cool for 15 minutes.
- While the brownies cool, make the frosting. Add the butter and powdered sugar to a stand mixer fitted with the paddle or whisk attachment. Turn to low and then increase to medium high to blend the ingredients into a crumbly powder. Add the milk and vanilla, mix on high for about 1 minute, until the frosting is light and creamy. Mix in the salt.
- Use the parchment to lift the brownies out of the pan. Remove the parchment and place them on a serving plate. Frost the brownies and then sprinkle with the chopped hazelnuts. Slice into 9 or 16 squares for serving.
Description
In this recipe, an intensely flavored dry hard cider is used to cook tender salmon fillets. The fish is complemented with a sprinkle of buttery hazelnuts and a drizzle of tangy mustard sauce that has hints of sweet cider flavor.
Ingredients
- One 22-ounce bottle Portland Cider Company Kinda Dry
- ¼ cup prepared Dijon mustard
- 1 tablespoon honey
- 4 garlic cloves, smashed and peeled
- 5-inch sprig fresh rosemary
- Four 4-ounce fillets of salmon with skin
- ½ cup finely chopped roasted hazelnuts
- Fine sea salt
- Ground black pepper
Instructions
- Pour 3 ounces of the cider into a small saucepan. Heat over medium and bring to a simmer. Cook for 5 minutes, until the cider is reduced by half to 1.5 ounces.
- Stir together the mustard and honey in a small dish. Add the warm reduced cider and stir well until smooth. Stir in a pinch of black pepper and set aside.
- Pour the remaining cider into a shallow 5-quart pot or pan. Add the garlic cloves and rosemary. Bring to a gentle simmer over medium-low to medium heat.
- Sprinkle the tops of the salmon fillets with salt and pepper. Slide the salmon pieces into the cider and cook for 7 to 10 minutes, just until cooked through and no longer raw in the center. They will be pale pink in color and flake easily with a fork. Use a slotted spoon or large spatula to carefully transfer the salmon to serving plates.
- Sprinkle with hazelnuts. Drizzle with cider mustard sauce or serve the sauce on the side.
Description
This vegetarian version of the traditional Lao salad is made with walnut meat. Served in lettuce with vegetables and a dipping sauce, it makes a light and fresh dish. Recipe by Chef Ann Kim.
Ingredients
Dipping Sauce:
- 1/4 cup fresh lime juice
- 1 1/2 tablespoons fish sauce (or vegetarian substitute)
- 1 1/2 tablespoons packed brown sugar
- 1 Thai chili, thinly sliced
Larb:
- 2 1/2 cups California walnuts
- 1 (15.5-oz.) can chickpeas, rinsed and drained
- 1/2 cup chopped shallots
- 1/4 cup grapeseed or canola oil, divided
- 2 tablespoons minced lemongrass
- 4 teaspoons fish sauce (or vegetarian substitute)
- 1 tablespoon minced ginger
- 2 cloves garlic, minced
- 2 kaffir lime leaves, thinly sliced
- 1 to 2 Thai chilis, thinly sliced
- 2 scallions, thinly sliced
- 16 iceberg lettuce leaves or other leafy lettuce
- 4 radishes, thinly sliced
- 2 Persian cucumbers, thinly sliced
- Mint and cilantro leaves and tender stems
- 8 lime wedges
Instructions
- To prepare dipping sauce, stir together all ingredients in a small bowl and set aside.
- To prepare larb, place walnuts and chickpeas in a food processor and pulse until coarsely chopped
- Add shallots, 2 tablespoons oil, lemongrass, fish sauce, ginger, garlic, lime leaves, and chilis. Pulse until mixture is finely chopped and resembles ground pork, stirring and moving the mixture around the food processor to ensure an even mix.
- Heat remaining oil in a large nonstick skillet over medium-high heat. Add “larb” mixture and saute for 8 to 10 minutes or until mixture is nicely browned. Remove from heat and stir in scallions.
- Place lettuce leaves, radishes, cucumbers, herbs, and dipping sauce on a large platter and spoon “larb” into a serving bowl. Spoon “larb” into lettuce leaves and top with desired vegetables. Serve with lime wedges.
Description
The whole family will love these superfood pecan energy bars. They’re simple and nutritious, making them a perfect on-the-go snack! Recipe submitted by Sonja and Alex Overhiser, A Couple Cooks.
Ingredients
- 15 Medjool dates (9 ounces)*
- 1 cup raw pecan halves
- 1/2 cup gluten free oats
- 1 tablespoon chia seeds
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon kosher salt
Instructions
- Preheat the oven to 200 degrees F.
- Place the dates in the food processor and process or pulse until they are chopped and a rough texture forms. Then, add the remaining ingredients and process for a minute or so until a crumbly dough forms.
- Line a baking sheet or jelly roll pan with parchment paper. Dump the dough into the center of the parchment paper and use a rolling pin to roll it into a rectangle that is 6” x 10.5”. Cut the dough into 14 bars that are 1.5” x 3” or into a desired shape.
- Bake the bars for 30 minutes (this step helps to make the texture more dry and less sticky). Cool the bars to room temperature, then store refrigerated in a sealed container between sheets of wax paper.
- To package them for on-the-go snacking: cut out 4” x 6” rectangles of wax paper, wrap them around the bars, and secure them with tape.
