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One Skillet Cashew Chicken Stir Fry


One Skillet Cashew Chicken Stir Fry

Ingredients

1 Tbsp Sunnyland pecan oil or olive oil
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
Salt and pepper, to taste
3 cloves garlic, minced
2 cups broccoli florets
1 red bell pepper, julienned
1 cup sugar snap peas
½ cup carrots, julienned ⅓ cup Sunnyland unsalted cashews
4 green onions, chopped

For The Sauce

4 Tbsp tamari (or soy sauce)
3 Tbsp all-natural peanut butter
2 Tbsp Sunyland honey
1 tsp. sesame oil
1 Tbsp grated ginger
2 or 3 Tbsp water

Instructions

To make the sauce, whisk together tamari (or soy sauce), peanut butter, honey, sesame oil, and grated ginger in a small bowl. Whisk in 2 or 3 tablespoons of water, depending on the consistency you prefer, and set aside.

In a large skillet over medium heat, drizzle olive oil and add chicken. Season with salt and pepper and sauté until lightly browned, about 4 to 5 minutes. Add the garlic and sauté for about 30 seconds, mixing it with the chicken.

Add broccoli, bell pepper, snap peas and carrots to the skillet, incorporating everything together. Cook an additional 5 minutes, until veggies are tender and chicken is cooked through, then add cashews and green onions and drizzle the peanut sauce over top. Mix everything together with the sauce, coating well, and cook for one more minute. Serve and enjoy! Yield: 6 servings.

Shared from: Eat Yourself Skinny


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Linguini with Zucchini and Pecans


Linguini with Zucchini and Pecans

Ingredients

3/4 cups Sunnyland Toasted Pecan Halves, coarsely chopped
12 oz linguini
2 Tbsp butter
2 Tbsp olive oil
1 1/2 lbs small zucchini, shredded or cut into matchsticks
2 cloves garlic, minced
1 cup freshly grated Asiago cheese
1/4 cup thinly sliced fresh basil

Directions

Prepare linguini according to package directions. Meanwhile, melt butter with olive oil in a large skillet over medium-high heat; add zucchini and garlic and sauté for 4 minutes or until zucchini is tender. Toss with hot cooked linguini, pecans, Asiago cheese and basil. Season with salt and freshly ground black pepper to taste. Serve immediately. Serves 6.

Note

Recipe Credit: Bronwyn Hinton/Georgia Pecan Growers Association
Photo Credit: Todd Stone

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Pecan Baked Chicken


Pecan Baked Chicken

Ingredients

1 cup Sunnyland Pecan Meal
1 cup whole wheat bread crumbs
1/2 tsp. salt (optional)
1/2 tsp. freshly ground black pepper
1 cup buttermilk or 2% milk
2 fryer chickens, cut into pieces (4 lbs.)

Instructions

  1. Preheat oven to 350°. Remove skin from chicken. Mix pecan meal, bread crumbs, salt and pepper. Pour milk into a shallow bowl; coat chicken. Roll chicken in pecan mixture; shake off excess.
  2. Put chicken in baking dish in a single layer. Don’t crowd or chicken may become soggy. Bake uncovered 1 hour or until juices run clear. Serves 8-10.

Recipe Picture from chefmom.com


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Fruited Pot Roast


Fruited Pot Roast

Ingredients

2 Tbsp. shortening
1 - 4 lb. beef chuck-eye roast, boneless
2 medium onions, sliced
1 cup apple cider
2 Tbsp. brown sugar
Salt and pepper to taste
1/4 tsp. ground cloves
1 1/2 cups Sunnyland Apricots
1 1/2 cups Sunnyland Pitted Prunes
2 Tbsp. all-purpose flour
1/4 cup water

Instructions

  1. In Dutch oven over medium-high heat, in hot shortening, brown chuck roast until well browned on all sides. Add onions, apple cider, brown sugar, salt, pepper and cloves; heat to boiling.
  2. Reduce heat to low; cover and simmer 3 1/2 hours or until meat is almost fork-tender, turning meat occasionally; add more cider if necessary. Add apricots and prunes to mixture. Continue cooking 20 minutes or until meat is fork-tender.
  3. Place meat on warm platter. Blend flour and 1/4 cup water until smooth; gradually stir into pan liquids and cook over medium heat, stirring constantly, until mixture is thickened. Serve gravy with meat. Serves 12-14.

Recipe Picture from yummly.com


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Almond Crusted Chicken


Almond Crusted Chicken

Ingredients

1 egg
1/4 cup milk
1 tsp. salt
1 tsp. paprika
3 lb. frying chicken, cut up
1 cup Sunnyland Sliced Almonds
1/3 cup salad oil

Instructions

  1. Beat egg lightly; add milk, salt and paprika. Dip chicken pieces, one at a time into the egg mixture; drain; roll in almonds.
  2. Heat oil in shallow baking pan; arrange chicken in pan skin-side up. Bake in 375° oven 1-1 1/4 hours, basting twice with oil, until chicken is tender. Serves 4 - 5.

Recipe Picture by Richard Eskite on eskite.com


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