Going nuts!

Chestnuts roasting on an open fire? Winter’s a great time to enjoy a bountiful supply of numerous nutty favorites

Bourbon Pecan Pie
Print Recipe
Servings Prep Time
8 servings 20 minutes
Cook Time
35-40 minutes
Servings Prep Time
8 servings 20 minutes
Cook Time
35-40 minutes
Bourbon Pecan Pie
Print Recipe
Servings Prep Time
8 servings 20 minutes
Cook Time
35-40 minutes
Servings Prep Time
8 servings 20 minutes
Cook Time
35-40 minutes
Ingredients
  • 1 9-inch unbaked pie crust
  • 3 large eggs
  • 3/4 cup light corn syrup
  • 4 tablespoons unsalted butter (melted)
  • 3/4 cup light brown sugar (firmly packed)
  • 4 tablespoons bourbon
  • 2 tablespoons all purpose flour
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons vanilla
  • 1 3/4 cups chopped pecans (roasted, unsalted)
  • 1/4 cup whole pecans (roasted, unsalted)
Servings: servings
Instructions
  1. Preheat oven to 400 F. Place rolled-out pie crust into a 9-inch pie dish. Crimp edges. Chill pie crust in refrigerator while you work on the next step. 
  2. In a large bowl, use a fork to mix together eggs, corn syrup, butter, brown sugar, bourbon, flour, salt, and vanilla until smooth. Mix in chopped pecans.
  3. Remove pie crust from refrigerator and place on top of a cookie sheet. Pour pecan mixture into pie pan. Decorate top of pie with whole pecans.
  4. Bake pie on bottom rack at 400 F for 15 minutes, then reduce oven temperature to 350 F and bake for another 20 to 25 minutes. To prevent crust from burning, cover crust edges with aluminum foil. Bake until just set and bubbling at the edges; the inside will still wobble.
  5. Let pie cool for an hour before serving. For an added kick, top with bourbon whipped cream.
Recipe Notes

Per serving: 584 calories, 37 grams fat (15 grams saturated fat),  56 grams total carbs, 1 gram fiber, 6.5 grams protein.

Cashew Chicken
Print Recipe
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Cashew Chicken
Print Recipe
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Ingredients
  • 1 pound chicken breast (cut into chunks)
  • 1 tablespoon olive oil
  • 1 bell pepper (sliced)
  • 1 medium onion (sliced)
  • 3 Thai (bird's eye) red chili peppers (optional)
  • 2 cups snow peas
  • 3/4 cup unsalted roasted cashews
  • 3 garlic cloves (minced)
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 3/4 cup chicken broth
  • 1/4 cup soy sauce
  • 2 teaspoons oyster sauce
  • 1 teaspoon sesame oil
Servings: servings
Instructions
  1. In a skillet or wok over medium-high heat, add chicken and olive oil. Brown until almost cooked through.
  2. Add bell pepper, onion, and Thai chili peppers. Cook until vegetables are tender and chicken is no longer pink.
  3. Add snow peas, cashews, and garlic; cook another minute or two.
  4. In a medium bowl, whisk together cornstarch and water until a smooth paste is formed. Mix in chicken broth, soy sauce, oyster sauce, and sesame oil.
  5. Pour sauce into pan and stir until incorporated. Let simmer 2 minutes or until sauce has thickened. Remove Thai chili peppers, unless you like things SPICY! Serve over rice.
Recipe Notes

Per serving: 623 calories, 11.5 grams fat (1.5 grams saturated fat),
90 grams total carbs, 5 grams fiber, 37 grams protein.

Zucchini Italiano
Print Recipe
Servings Prep Time
2 servings 10 minutes
Cook Time
8 minutes
Servings Prep Time
2 servings 10 minutes
Cook Time
8 minutes
Zucchini Italiano
Print Recipe
Servings Prep Time
2 servings 10 minutes
Cook Time
8 minutes
Servings Prep Time
2 servings 10 minutes
Cook Time
8 minutes
Ingredients
  • 2 cups zucchini (roughly julienned)
  • 3 garlic cloves (minced)
  • 1 tablespoon olive oil
  • 1/4 cup roasted unsalted almonds (roughly chopped)
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • dash red pepper flakes
  • 4 large slivers of Parmesan cheese
Servings: servings
Instructions
  1. Toss together zucchini and garlic. Heat olive oil in a large cast-iron skillet over medium-high heat.
  2. Add a single layer of the zucchini/garlic mixture and cook with skillet uncovered until zucchini starts to sear (brown), stirring occasionally, about 3 minutes. Remove from pan and set aside.
  3. Add another layer of zucchini, repeating steps until all zucchini is lightly seared. Bring all zucchini back to the pan.
  4. Add almonds, salt, white pepper, and pepper flakes. Stir until heated through. Transfer to serving dish and immediately top with slivers of Parmesan. This dish can be served as an appetizer or side dish for two.
Recipe Notes

Per serving: 214 calories, 15.5 grams fat (5 grams saturated fat), 10 grams total carbs, 3 grams fiber, 12.5 grams protein.

Buckeyes
Print Recipe
Servings Prep Time
50 servings 45 minutes
Passive Time
1 hour (chill time)
Servings Prep Time
50 servings 45 minutes
Passive Time
1 hour (chill time)
Buckeyes
Print Recipe
Servings Prep Time
50 servings 45 minutes
Passive Time
1 hour (chill time)
Servings Prep Time
50 servings 45 minutes
Passive Time
1 hour (chill time)
Ingredients
  • 2 cups creamy peanut butter (not all-natural)
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter (softened)
  • 1/2 teaspoon vanilla
  • 5 cups powdered sugar (sifted - use up to 6 cups if needed)
  • 12 ounces dark chocolate (chips or melting wafers)
Servings: servings
Instructions
  1. Beat peanut butter, salt, butter, and vanilla in large mixer bowl until incorporated.
  2. Mix in powdered sugar a half-cup at a time until mixture starts to become firm and pliable. Shape into 1-inch balls. If mixture is crumbly, add more peanut butter. If mixture is sticky, add powdered sugar. Dust hands with powdered sugar when rolling.
  3. Set balls on baking sheets, silicone sheets, or wax paper. Place in freezer for 1 hour to firm up before dipping.
  4. Place chocolate in the top of a double boiler and fill the bottom level with water. Bring water to a boil, then lower to a simmer. Continually stir chocolate until smooth and melted. If chocolate is too thick, add a teaspoon of coconut oil, shortening, or butter. Remove chocolate from stove.
  5. Take peanut butter balls out of freezer in small batches so they stay cool. Use a toothpick or candy dipping tool to dip 3/4 of each ball into chocolate, leaving some of the peanut butter on top showing, like a buckeye nut. Tap each buckeye to remove excess chocolate, then place on a baking sheet to harden.
  6. Store in an airtight container. Buckeyes can be frozen, stored in refrigerator, or at room temperature if eaten within a day or two.
Recipe Notes

Per serving: 163 calories, 9 grams fat (3.5 grams saturated fat),
18 grams total carbs, 1 gram fiber, 3 grams protein.