One Skillet Cashew Chicken Stir Fry

One-Skillet-Cashew-Chicken-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

Garlic Roasted Green Beans with Almonds

Garlic-Roasted-Green-Beans-with-Almonds

Ingredients

12 oz raw green beans, ends trimmed
1 tablespoon olive oil
Sea salt and cracked black pepper, to taste
2 garlic cloves, minced
2 Tbsp Sliced Almonds

Directions

Preheat the oven to 425 degrees.

Place the green beans in a large bowl and drizzle with olive oil. Stir to coat, making sure oil is evenly distributed on the beans. Sprinkle with salt and pepper.

Spread the green beans across a baking sheet in a single layer. Place the baking sheet in the oven for 15 minutes. Remove the beans from the oven and sprinkle the minced garlic and sliced almonds over top of the green beans. Stir to mix together and then spread to a single layer again. Place the baking sheet back in the oven and roast for an additional 5 minutes until green beans are cooked through and the garlic and almonds are lightly golden. Yield: 4 servings

Recipe & Photo Credit: Emily Bites

Arugula Mango Avo Mac Salad

mango-salad-dole3-h

Ingredients

1 large mango, cubed
1 avocado, diced
3/4 cup Sunnyland Toasted/Salted Macadamia Nuts
5 cups fresh arugula

optional add-in’s: sweet onions, diced apple, diced pineapple

Dressing

1/4 cup lemon juice
2 Tbsp apple cider vinegar
1/4 cup olive oil
1 Tbsp Dijon mustard
1 tsp agave syrup
pepper to taste
dash of garlic powder

Directions

Add the arugula to a large bowl. Toss the avocado, mango, nuts and any optional ingredients you may want to add with the salad dressing – then pour it right on top of the arugula. Don’t toss the salad together until you are ready to serve, or the arugula would get soggy. Top with fresh black pepper.

Recipe Shared from Dole’s Salad Summit 

Apricot Bread Recipe

APRICOT BREAD RECIPE FROM TASTE OF HOME

Ingredients

1 cup snipped Sunnyland Dried Apricots
2 cups warm water
1 cup sugar
2 Tbsp butter, softened
1 egg
3/4 cup orange juice
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
3/4 cup Sunnyland Small Pecan Pieces

Directions

Soak apricots in warm water for 30 minutes. Meanwhile, in a bowl, cream sugar, butter and egg. Stir in orange juice. Combine flour, baking powder, baking soda and salt; stir into creamed mixture just until combined. Drain apricots well; add to batter with nuts. Pour into a greased 9″ x 5″ loaf pan. Bake at 350° for 55 minutes or until bread tests done. Cool 10 minutes in pan before removing to a wire rack. Yield: 1 loaf. Serves 16.

Recipe Shared from Taste of Home 

Rosemary Honey Walnut Ice Cream

ROSEMARY HONEY WALNUT ICE CREAM

Ingredients

¾ cup Sunnyland English Walnut Pieces
1 ½ cups whole milk, divided
1 Tbsp cornstarch
1 ¾ cups heavy cream
1/3 cup sugar
1/3 cup Sunnyland Gallberry Honey
1 tsp minced rosemary
¼ tsp salt

Directions

Preheat oven to 350°. Spread walnuts on a parchment or silicone-lined rimmed baking sheet. Bake for 10 minutes, or until walnuts are toasted and fragrant, stirring every 5 minutes. Check walnuts every few minutes to prevent burning. Cool to room temperature and chop. Store in a covered container until ready to use.

Fill a large bowl with ice water. In a small bowl, combine 2 Tbsp milk with cornstarch, whisk and set aside. Combine remaining milk with heavy cream, sugar and honey in a medium saucepan and place over medium heat. Bring milk mixture to a low boil. Cook until the sugar and honey dissolve, 3 minutes.

Remove milk mixture from heat and gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened, about 1 minute. Pour into a medium bowl. Whisk in salt and rosemary. Set bowl in the ice water bath to cool, 20 minutes, whisking occasionally. Cover and refrigerate until well chilled, at least 4 hours or overnight.

Once chilled, pour ice cream base through a fine mesh sieve to remove rosemary pieces. Pour into an ice cream maker and churn according to the manufacturer’s instructions. When churning is complete, gently fold in walnut pieces. Transfer to a freezer-safe container and freeze until firm, at least 4 hours.

Recipe Shared from Scoop Adventures 

Frankye’s Toffee Bars

frankyes-toffee-bars

Ingredients

1 cup butter (no substitutes), softened
1 cup packed brown sugar
1 egg yolk
1 tsp vanilla extract
2 cups all-purpose flour
1/4 tsp salt
6 full-size chocolate candy bars, broken into squares
1/2 to 1 cup Sunnyland Small Pecan Pieces (Raw or Toasted)

Directions

To make Frankye’s Toffee Bars, in a mixing bowl, cream butter and brown sugar. Add egg yolk and vanilla; mix well. Combine flour and salt; add to creamed mixture. Press into a greased 15 x 10 x 1 inch baking pan. Bake at  350° for 15 – 18 minutes or until golden brown. Immediately place candy bar pieces over crust. Let stand for 1 minute or until softened; spread chocolate evenly. Sprinkle with pecan  pieces. Cool. Cut into squares. Yield: 3 dozen

Note

Recipe Credit: Frankye LeMay
Photo Credit: epicurious.com

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

Cheddar Pecan Cheese Ring

cheddar pecan cheese ring

Ingredients

1 pound grated cheddar cheese
1 cup Sunnyland Pecan Pieces
1 cup mayonnaise
1 small onion, grated
Black pepper, to taste
Pinch of cayenne pepper
Strawberry Preserves and Crackers for serving

Directions

Mix all ingredients until thoroughly combined. Then, mold with hands into a ring. Chill in refrigerator. When ready to serve, fill center with strawberry preserves. Serve with crackers.

Note

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

Broccoli Salad

broccolisalad

Ingredients

2 heads broccoli, cut into florets (about 6 cups)
1/2 cup Sunnyland Toasted Pecan Halves, coarsely chopped
1/3 cup dried cranberries
1/2 cup buttermilk, well shaken
1/2 cup mayonnaise
2 Tbsp cider vinegar
1 tsp sugar
1/2 tsp salt
1/2 small red onion, finely chopped
Freshly ground black pepper

Directions

To make Broccoli Salad, begin by cutting florets into thin slices, slicing from stem to the floret top. Toss sliced broccoli with pecans and cranberries in a large bowl. Whisk together buttermilk, mayo, vinegar, sugar and salt until smooth in a separate bowl. Stir onion and let mellow in the dressing for 10 minutes. Pour dressing over broccoli mixture and add a generous amount of black pepper. Stir the salad until the broccoli is evenly coated with dressing. Serve immediately, or keep covered in the refrigerator for up to 3 days.

Note

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

Blue Cheese Stuffed Dates

Blue Cheese Stuffed Dates

Dried dates are cut in half, spread with blue cheese, and topped with almonds. Delicious one-bite appetizers.

Ingredients

2 oz blue cheese
12 Sunnyland Medjhul Dates, pitted and cut into half lengthwise
1/2 Sunnyland Whole or Sliced Almonds
cayenne pepper

Directions

In a small bowl, mix the cheese until creamy with a hand mixer. You may need to add a few drops of milk if the cheese is crumbly. Set aside.

Place the dates on a serving platter. Using a knife, spread about 1 teaspoon of cheese on the cut side of each date. Top with 1 almond. Sprinkle the stuffed dates with a dash of cayenne pepper and serve.

Shared from cdkitchen.com