One Skillet Cashew Chicken Stir Fry

Healthy Easy Cashew Stir Fry

Ingredients

1 Tbsp 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 unsalted cashews
4 green onions, chopped

For The Sauce

4 Tbsp tamari (or soy sauce)
3 Tbsp all-natural peanut butter
2 Tbsp 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

Linguini with Zucchini and Pecans

linguini with zucchini 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

Savory Meat Loaf

Savory Meat Loaf
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Ingredients
  1. 1 1/2 lbs. ground beef
  2. 1 cup Sunnyland Brazil Nuts, chopped
  3. 2 cups diced tomatoes, canned or fresh, heated to boiling
  4. 1/2 cup tapioca
  5. Salt and pepper to taste
  6. 1 small onion, finely chopped
Instructions
  1. Mix all ingredients together. Pour into buttered 9” x 5” x 3” loaf pan. Bake 1 hour at 350°. Serve hot or cold. Serves 6.
Notes
  1. Recipe Picture from allrecipes.com
Sunnyland Farms https://www.sunnylandfarms.com/

Pecan Baked Chicken

Pecan Baked Chicken
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Ingredients
  1. 1 cup Sunnyland Pecan Meal
  2. 1 cup whole wheat bread crumbs
  3. 1/2 tsp. salt (optional)
  4. 1/2 tsp. freshly ground black pepper
  5. 1 cup buttermilk or 2% milk
  6. 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.
Notes
  1. Recipe Picture from chefmom.com
Sunnyland Farms https://www.sunnylandfarms.com/

Fruited Pot Roast

Fruited Pot Roast
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Ingredients
  1. 2 Tbsp. shortening
  2. 1 - 4 lb. beef chuck-eye roast, boneless
  3. 2 medium onions, sliced
  4. 1 cup apple cider
  5. 2 Tbsp. brown sugar
  6. Salt and pepper to taste
  7. 1/4 tsp. ground cloves
  8. 1 1/2 cups Sunnyland Apricots
  9. 1 1/2 cups Sunnyland Pitted Prunes
  10. 2 Tbsp. all-purpose flour
  11. 1/4 cup water
About 4 hours before serving
  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.
Notes
  1. Recipe Picture from yummly.com
Sunnyland Farms https://www.sunnylandfarms.com/

Chicken & Cashew Stir-Fry

Chicken & Cashew Stir-Fry
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Ingredients
  1. 1 bunch scallion
  2. 1 lb boneless skinless chicken thighs
  3. 1/2 tsp salt
  4. 1/4 tsp black pepper
  5. 3 Tbsp vegetable oil
  6. 1 red bell pepper, chopped
  7. 4 garlic cloves, finely chopped
  8. 1 1/2 Tbsp finely chopped peeled fresh ginger
  9. 1/4 tsp hot red pepper flakes
  10. 3/4 cup reduced-sodium chicken broth
  11. 1 1/2 tablespoons soy sauce
  12. 1 1/2 teaspoons cornstarch
  13. 1 teaspoon sugar
  14. 1/2 cup Sunnyland Toasted Salted Cashews
Instructions
  1. Chop scallions, separating white and green parts.
  2. Pat chicken dry, then cut into 3/4-inch pieces and toss with salt and pepper.
  3. Heat a wok or 12-inch heavy skillet (not nonstick) over moderately high heat until a drop of water evaporates immediately.
  4. Add oil, swirling to coat, then stir-fry chicken until golden in places and just cooked through, 4 to 5 minutes.
  5. Transfer to a plate with a slotted spoon. Add bell pepper, garlic, ginger, red-pepper flakes, and scallion whites to wok and stir-fry until peppers are just tender, 5 to 6 minutes.
  6. Stir together broth, soy sauce, cornstarch, and sugar, then stir into vegetables in wok. Reduce heat and simmer, stirring occasionally, until thickened, 1 to 2 minutes.
  7. Stir in cashews, scallion greens, and chicken along with any juices accumulated on plate.
Notes
  1. Recipe Picture by food.com
Sunnyland Farms https://www.sunnylandfarms.com/

Cashew Catfish

Cashew Catfish
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Ingredients
  1. 1/4 cup all-purpose flour
  2. 1/2 teaspoon salt
  3. 1/4 teaspoon fresh ground pepper
  4. 1/2 teaspoon dried basil
  5. 1 egg
  6. 1 tablespoon water
  7. 2 tablespoons powdered milk (instant)
  8. 3/4 cup cashews, chopped
  9. 3/4 lb catfish fillet ( 2)
  10. 1 Tbsp butter
  11. 1 Tbsp olive oil
Instructions
  1. On a plate, combine flour, salt, pepper and basil.
  2. In a bowl,whisk together egg, water and powdered instant milk.
  3. On another plate, place chopped cashews.
  4. Dredge catfish fillets in flour mixture, dip into egg mixture and coat with chopped cashews.
  5. Heat butter and olive oil in a nonstick fry pan, over medium high heat; fry catfish fillets until golden brown, turn carefully and brown on the other side. (About 4 minutes on each side)
  6. Serve hot with lemon wedges.
Notes
  1. Recipe Picture by Rita on food.com
Sunnyland Farms https://www.sunnylandfarms.com/

Almond Fruit Stuffed Chicken

Almond Fruit Stuffed Chicken
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Ingredients
  1. 1/3 cup dark corn syrup
  2. 2 tsp. orange peel, grated
  3. 1/4 cup orange juice
  4. 2 Tbsp. butter
  5. 3 cups day-old bread, cut into 1/2” cubes
  6. 1 cup Sunnyland Fruit Compote, finely chopped
  7. 1 cup Sunnyland Slivered Almonds
  8. 1 (6 to 7 lb.) roasting chicken
Instructions
  1. In small saucepan, stir together corn syrup, peel, orange juice and butter. Stirring constantly, bring to boil over medium-high heat.
  2. In large bowl, stir together bread cubes, fruit and almonds. Add 1/2 cup of orange mixture; toss to coat well.
  3. Spoon stuffing into chicken; truss. Roast in 325° oven about 25 minutes per lb. or until meat thermometer inserted in stuffing reads 165°. During last 1/2 hr. of roasting, brush chicken with remaining orange mixture. Serves 6 - 8.
Notes
  1. Recipe Picture from yummly.com
Sunnyland Farms https://www.sunnylandfarms.com/

Almond Crusted Chicken

Almond Crusted Chicken
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Ingredients
  1. 1 egg
  2. 1/4 cup milk
  3. 1 tsp. salt
  4. 1 tsp. paprika
  5. 3 lb. frying chicken, cut up
  6. 1 cup Sunnyland Sliced Almonds
  7. 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.
Notes
  1. Recipe Picture by Richard Eskite on eskite.com
Sunnyland Farms https://www.sunnylandfarms.com/