Quick and easy nut recipe

[rnpoulson]

Hi,

My supper club's theme this month is nuts, which I love, but I have very little time to cook since I recently had a baby. Does anyone have a quick and easy recipe with nuts in it? Thanks in advance!

Becky

[tbb113]

What course? An easy one is a green salad mixed with nuts and dressing.

[petitechef]

What course? An easy one is a green salad mixed with nuts and dressing.

yes, salad with nuts is so great!

for an appetizer you could just toss some mixed nuts with cajun seasoning and bake in the oven for a bit. or for a dessert you can toss them wit cinimon and bake.

or a salad of baby field greens, dried cranberries, goat cheese, pecans or walnuts and balasmic dressing

main course: crushed peacan crusted fish or chicken strips

[momzoo]

try this for dessert it has nuts in it too!


* Exported from MasterCook *

Million Dollar Pineapple Pie***

:

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large container Kool-Whip (thawed)
1 #2 can crushed pineapple (drained)
1 cup pecans (chopped)
Juice of 1 lemon or concentrate to equal
juice of one lemon (I used concentrate)
1 can Eagle Brand Condensed milk
Graham cracker crust (makes 3 if you used
purchased graham cracker crusts)

In bowl mix the Eagle Brand milk and lemon juice. Add pineapple, Kool-Whip
and nuts. Mix and pour into pie crust. Put in refrigerator and chill or in
freezer.

[Kathy B]

These are easy and delicious, posted by Goin'Coastal. The notes are hers...


These are awesome - one of those cookies people taste and get that OMG look on their face!

SALTED NUT BARS

Heat oven to 350
Blend the following ingredients:

3 cups flour
1 1/2 cups brown sugar
1 tsp. salt
1 cup butter or margarine, melted

Press into an ungreased 15 X 10 pan. Bake 10 - 12 minutes.

Sprinkle 3 cups of mixed nuts or salted peanuts over partially baked crust.

In small saucepan combine:

1/2 cup corn syrup
2 Tbsp margarine
1 Tbsp water
6 oz. butterscotch chips

Bring to a boil and boil 2 minutes, stirring constantly. (don't overboil, a little less is better than over doing it). Pour cooked mixture over nuts. Bake 10 - 12 minutes.

I find these are easier to cut if I line the pan in aluminum foil. I can lift them out of the pan whole, and put the on my cutting board to cut with a long knife. These are great. I hve never made them with peanuts. I always use the deluxe nuts - without any peanuts at all.

[Rosalie]

Kathy B: I was going to post the Salted Nut Bars too! Love them! I made some at Christmas and have them in the freezer now. So good!

[Rosalie]

Here's a chicken with pistachios recipe:

Sliced lemon-pistachio chicken over greens

¾ cup cornflakes 1 tablespoon honey
2 tablespoons pistachios, toasted Cooking spray
1 teaspoon grated lemon rind 6 cups gourmet salad greens
½ teaspoon salt, divided 1 tablespoon fresh lemon juice
½ teaspoon black pepper, divided 1 teaspoon olive oil
4 (4-oz) skinned, boned chicken breast halves lemon wedges (optional)


1. Combine cornflakes, pistacios, rind, ¼ teaspoon salt and ¼ teaspoon pepper in a food processor; pulse until coarsely ground. Place crumb mixture in a shallow dish.

2. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap. Flatten to ¼-inch thickness using a meat mallet or rolling pin. Brush the chicken with honey. Dredge the chicken in crumb mixture.


3. Heat a large nonstick skillet coated with cooking spray over medium heat. Add chicken and saute 5 minutes on each side or until done. Cut chicken into ½ inch strips; set aside.

4. Place salad greens in a large bowl. Combine ¼ teaspoon salt, ¼ teaspoon pepper, juice and oil and drizzle over salad greens, tossing gently to coat.


5. Divide the salad greens and chicken evenly among 4 plates. Garnish with lemon wedges, if desired. Yield: 4 servings (serving side: 1 ½ cups salad and 1 chicken breast half).

Calories: 217 (23% from fat); Fat 5.6 g (sat 0.9 g; mono 3 g, poly 0.9 g); Protein 29.1 g; Carb 12 g; Fiber 2.2 g; Chol 66 mg; Iron 2.5 mg; Sodium 427 mg; Calc 53 mg. (Weight Watchers: 4 pts)

Cooking Light March 1999, pg. 115