Description
This snack board is loaded with the best that Oregon state has to offer. The rich cheeses, roasted hazelnuts, juicy berries, and sweet honeys pair well with local chardonnay.
Ingredients
- 8 ounces Tillamook Medium White Cheddar, sliced
- 7 ounces Tillamook Aged Sharp Cheddar, sliced
- 7 ounces Tillamook Smoked Black Pepper White Cheddar, sliced
- 1 jar Bee Local Willamette Valley raw honey
- 1 jar Bee Local Portland Farmland raw honey
- 2 to 3 cups roasted whole hazelnuts
- 1 to 2 cups fresh blackberries
- 1 to 2 cups fresh raspberries
- Sliced baguette for serving
- Crackers for serving
Instructions
- Arrange the cheeses on a large round wood cheese board or a serving tray.
- Place the jars of honey on the board and then fill in the remaining spaces with hazelnuts and berries.
- Finish the board with sliced baguette and your favorite crackers.
*Pair with: The Eyrie Vineyards Chardonnay Estate
Description
These tender pear halves are topped with a sweet and savory mix of Oregon hazelnuts and fresh rosemary. As they bake the crumble topping melts into the fruit for a delicious and impressive dessert. The pears are drizzled with warm honey just before serving for an added touch of sweetness.
Ingredients
- 2 firm pears, halved
- ½ cup all-purpose flour
- ¼ old-fashioned rolled oats
- ¼ cup light brown sugar
- 1 cup chopped raw hazelnuts
- 1 teaspoon finely minced fresh rosemary, plus a few leaves for garnish
- Pinch fine sea salt
- ¼ cup cold unsalted butter, cubed
- 2 tablespoons roasted hazelnuts, halved or cracked
- 2 tablespoons honey, warmed
Instructions
- Preheat the oven to 400 degrees F. Spray a casserole dish large enough to fit the four pear halves with non-stick cooking spray.
- Use a melon baller or spoon to carve out the seeds and any hard parts of the core of the pear creating a small round indentation in each halve. Discard the core and seeds. Place the pear halves skin-side down in the baking dish.
- Add the flour, oats, brown sugar, raw hazelnuts, rosemary and salt to a medium bowl. Add the butter and use a fork to mash it into the dry ingredients. Continue to work it as it softens and becomes evenly distributed in dime-size pieces.
- Divide the topping among the 4 pear halves. Mound and press the topping over the pears.
- Bake for 20 to 30 minutes, until the pears are tender but not mushy. Baking time will vary by the size of your pears and their ripeness.
- Transfer the warm pears to serving plates. Sprinkled with roasted hazelnuts, drizzle with warm honey, and garnish with rosemary leaves.
Description
Prepare for this snack mix to disappear fast! Crunchy hazelnuts, cereal, and pretzels are coated in a sweet and spicy mix of honey and habanero salt for an addictive treat to share. It pairs perfectly with crisp and refreshing Rogue Honey Kolsch.
Ingredients
- 3 cups corn Chex cereal
- 2 cups whole raw hazelnuts
- 1 cup mini pretzel twists
- 3 tablespoons unsalted butter, melted
- 3 tablespoons Glory Bee raw honey
- 2 teaspoons Jacobsen Salt Habanero Salt, or to taste
Instructions
- Preheat the oven to 250 degrees F and spray a large rimmed baking sheet with non-stick cooking spray.
- Add the cereal, hazelnuts, and pretzels to a large bowl. Whisk together the melted butter, honey, and 1 teaspoon of salt in a small bowl. Pour over snack mix and stir gently to coat all ingredients.
- Transfer the mix to the prepared baking sheet and spread into a single layer. Bake for 15 minutes, then carefully stir and spread back into a single layer. Continue to bake for a total of 45 minutes, stirring every 15 minutes. Watch it carefully the last 10 minutes to ensure it doesn’t brown too quickly.
- Sprinkle the hot snack mix with ½ teaspoon more of the salt. Once cool enough to taste, season with more salt if desired. Let cool for 5 minutes, or until cool enough to handle. Break into pieces and store in an airtight container for up to 3 days.
DESCRIPTION
These pecan chicken meatballs pack a lot of flavor and can be served alongside a dipping sauce for an appetizer or over your favorite pasta as an easy weeknight main the whole family will love. Recipe submitted by Aubrey Cota, Real Housemoms.
Ingredients
- 1 pound ground chicken
- 1/4 cup spinach, chopped
- 1 tablespoon fresh lemon juice
- 1 egg
- 1 teaspoon minced garlic
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon cayenne pepper, optional
- 1 cup raw pecan pieces or pecan halves, finely chopped
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, combine ground chicken, spinach, lemon juice, egg, garlic, onion powder, paprika, salt, pepper, cayenne (if adding), and 1/2 cup pecans.
- Mix all ingredients together until well combined.
- Roll chicken mixture into meatballs, a little over 1 tablespoon of mixture each.
- Place reserved 1/2 cup pecans in a bowl. Roll meatballs in pecans to coat, and then place on prepared baking sheet.
- Bake for 20 to 30 minutes until meatballs are cooked through.
- Serve warm with sauces for dipping or over pasta of your choice as a main dish. Makes about 25 meatball. Serves 5.
Description
The name doesn’t lie: this recipe is pure bliss. The coc and coconut flavors with an added walnut crunch are the dessert you’ve been missing. And for an extra bonus: they don’t even require baking!
Ingredients
- 2 cup California walnuts
- 2 tablespoon unsweetened coconut flakes
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon pure maple syrup
- 1/2 tablespoon coconut oil
- 1/2 tablespoon vanilla extract
- 10 pitted Medjool dates
- Unsweetened coconut flakes and unsweetened cocoa powder (optional coating)
Instructions
- Place walnuts in a food processor and pulse until finely chopped.
- Add coconut, cocoa powder, maple syrup, coconut oil, vanilla and dates; pulse again until mixture forms a thick paste. (Don’t process too long or mixture will become too sticky.)
- Roll into 16 equal balls, then roll in additional coconut or cocoa powder if desired. Store in the refrigerator or freezer until ready to serve.
Description
This lighter take on a teriyaki noodle bowl is a quick and easy crowd-pleasing meal, perfect for a weeknight dinner. Featuring thinly sliced strips of pork tenderloin, bell peppers, matchstick carrots, spiral zucchini noodles and walnuts all tossed in a simple teriyaki sauce. Recipe by Beth Stark, RDN, LDN.
Ingredients
- 2 tablespoons sesame oil, divided
- 4 cloves garlic, minced and divided
- 1-pound lean pork tenderloin, trimmed of visible fat and cut into ½-1-inch thick strips
- 1 medium red bell pepper, chopped
- 1-1/4 cups shredded or matchstick-cut carrots (about 4 ounces)
- 1 cup chopped walnuts
- 1-pound prepared zucchini noodles
- 1/4 cup lower sodium teriyaki sauce with 1 tablespoon water mixed in
- 1/4 cup chopped green onion tops
Instructions
- Heat 1-1/2 teaspoons sesame oil in a large skillet over medium-high heat until hot. Add half of the minced garlic cloves and half of the pork; cook and stir 5 minutes, or until browned and 145°F. Set aside. Repeat with 1-1/2 teaspoons sesame oil, remaining half of minced garlic cloves and pork; set aside.
- To the same skillet, over medium-high heat, add remaining 1 tablespoon sesame oil, bell pepper, carrots and walnuts; cook and stir until vegetables are tender; about 3-5 minutes.
- Reduce heat to low; add zucchini noodles, pork and combined teriyaki sauce and water to the skillet; use tongs to coat mixture evenly with sauce; cook 5 minutes until heated through. Garnish with green onions and serve.
Description
Need a mid-day energy boost? These easy, no-bake Maple Walnut Energy Balls combine walnuts, oats, dates, maple syrup and are rolled in diced walnuts for added crunch. Recipe by Crowded Kitchen.
Ingredients
- 2 cups walnuts, plus 1/4 cup for coating
- 1 cup old-fashioned oats
- 1/2 cup Medjool dates, pitted (about 7 dates)
- 3 tbsp maple syrup
- 2 tsp vanilla
- 1/4 tsp salt
Instructions
- Add 2 cups walnuts, oats, dates, maple syrup, vanilla and salt to a food processor. Blend until smooth and the dough forms together into cohesive balls, about 1 to 2 minutes.
- Finely dice the remaining 1/4 cup walnuts and add to a plate.
- Form the dough into 16 balls and roll each ball in the diced walnuts to coat. Store the energy balls in an airtight container in the fridge for a week, or in the freezer for up to three months.
DESCRIPTION
Mini bites of almond “truffles” are rolled in a globally inspired flavor-packed coating.
Ingredients
- 1.18 oz cacao nibs
- 0.2 oz ground cinnamon
- 0.02 oz ancho chile powder
- 0.29 oz pure coconut sugar
- 9.8 oz creamy almond butter
- 0.59 oz unblanched almond meal or flour
- 1.47 oz honey
- 0.29 oz pure vanilla extract
- 0.2 oz cocoa powder, unsweetened
- 0.49 oz natural California Almonds, chopped fine
- 0.49 oz puffed quinoa
Instructions
Prepare Coating
- Place cacao nibs in a spice grinder and pulse to a small grind. Finished texture should be a mixture of fine ground with small flecks of cacao nibs intact.
- Place ground cacao nibs in a mixing bowl, then add cinnamon, ancho chile powder and coconut sugar. Whisk to combine evenly. Reserve for coating truffles.
Prepare Truffles
- Place almond butter, almond meal, honey, vanilla extract and cocoa powder in a stand mixer fitted with a paddle attachment. Blend lightly until creamy smooth and all ingredients are evenly combined.
- Add the fine chopped almonds and puffed quinoa and blend just until evenly combined.
- Scoop the mixture into one tablespoon-sized portions, then roll in your hands to form truffle balls.
- Roll each almond truffle in the reserved cacao-cinnamon-ancho chile powder, fully and evenly coating each truffle (pressing the powder on to the truffles). Enjoy at room temperature and store in a sealed container.
