Pine~Nut Salad Dressing

  
I can totally admit it, I'm a girl that can get excited about a good salad dressing!  There is no shame here.  It totally makes the salad, in my opinion.  

I went out the other night and had a salad that sounded really good.  The dressing just didn't do it for me, so sad.  Glad I had an appetizer because I didn't touch the salad.  

Pine Nuts and Parmesan Cheese= Love!  Two of my favorite things together in a really simple, fresh dressing.  Perfect.  This would be a great balance served with something rich.  Or, add some grilled chicken for a quick meal.  Recipe adapted from Sunset Magazine December 2011.

1/2 cup toasted pine nuts, divided
1/2 teaspoon Dijon mustard
3 tablespoons cider vinegar
1 tablespoon minced shallot
1 teaspoon honey
1/2 teaspoon kosher salt
freshly ground pepper to taste
1/4 cup extra virgin olive oil
3 tablespoons grated Parmesan cheese~ for garnish

Crush 1/3 cup pine nuts using a mortar and pestle.  Add mustard, vinegar, shallot, honey, salt, pepper, and oil; mix until blended.  

Finish salad with remaining pine nuts and cheese.  

*If you don't have a mortar and pestle, use a small food processor.

Basil Pesto

The Italian word pesta, means "to pound, or to crush."  Pesto is a thick paste with a few simple, but well combined ingredients.  With fresh basil, pine nuts, some good Parmesan Reggiano cheese you can't really go wrong. 

I love making pesto and have been making this recipe for years.  It's got to be one of my favorite things.  There are so many fantastic ways to eat it.  It is super easy to make, once you do you'll never go back to store bought.   Having said that, I was in a hurry the other day and bought some at the store.  So disappointed.  I went back to the store and grabbed some basil.  I made this and like a dork did a taste test.  Really?!  I realized how bad the store bought really was.  We buy things that don't even taste good when we can spend a few minutes to make something great.  I totally get being busy, but sometimes it's just a few extra minutes that are needed.  I'm not the 20 minute meals kinda girl.  I'll admit I may be obsessed with wanting everything I make to actually taste and look good.  

You can do so much with this pesto.  Of course add it to pasta, soups, sandwiches, use as a dip, a marinade, a spread, on pizza, drizzle it on anything, I love it on top of my hummus... the list goes on.   I'll have to post some pesto~licious recipes soon.

*I always say use the best ingredients you can find and/or afford.  That goes for this one, when a recipe has only a few ingredients make sure they are good ones. :)

1 cup firmly packed fresh basil leaves

1/2 cup firmly packed fresh Italian parsley

1 large clove garlic

3/4 cups good quality Parmesan Reggiano cheese, grated

1/2 cup pine nuts

1/3 cup extra virgin olive oil 

1/4 teaspoons Kosher salt

A few grinds~ freshly ground black pepper

In the bowl of a food processor, combine basil, parsley, garlic, Parmesan cheese, pine nuts, olive oil, salt and pepper.  Process until a paste is formed, stopping to scrape the sides.  Add less olive oil if you prefer it thicker more if you prefer it thinner.  

So easy ;)

Cinnamon~Sugar Nuts

Cinnamon~Sugar Pecans

Cinnamon~Sugar Cashews

My family loves these, anytime I make them they seem to disappear rather quickly.  I can eat nuts all day long.  One of my favorite things!  Use whatever kind of nut you prefer. Everyone in my house has a favorite.  I usually make a couple different kinds, they're super easy.  The pecan is without a doubt my favorite.  Walnuts are amazing as well.  Go crazy and mix them up!  Great to make during the holidays, or let's be honest...anytime!

The cinnamon in these makes them different from the sugared nuts I love to add to salads. They are what I would prefer to just snack on.  Although, the pecans would totally work in the right salad.

If you don't have a candy thermometer, you can use this test to know if your mixture is at a soft ball stage.  Drop a small amount of the sugar mixture into a glass of cold water. The sugar mixture will form a soft ball that flattens when removed from the water.

1 cup sugar
1/4 cup evaporated milk
1 tablespoon water
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
1/8 teaspoon salt
2 1/2 cups cashews

Combine sugar, evaporated milk, water, cinnamon, vanilla and salt in a saucepan.  Bring to a boil over medium heat.  Boil until mixture reaches a soft ball stage, or 235~240 degrees on a candy thermometer.  (I usually take this off the heat at 235 rather than going all the way to 240).

Stir in cashews and spread out on waxed paper to cool.  Separate quickly using a fork so nuts don't stick together too much.  If nuts are stuck together after they cool, break them apart by hand.

*They are prettier if you get them separated before they cool completely.  I'm all about pretty, so even though they are sticky it makes a difference.

Cider~Glazed Chicken with Browned Butter~Pecan Rice

Fall is my favorite time of year.  I love the beginning of any season but, I never get tired of the fall.  It could be the idea of snuggling up with someone special, hot chocolate and a can of whip cream, really cute boots, comforting food, the holidays fast approaching.  Whatever it is, I love it.

This is a simple chicken dish, perfect for a busy weeknight.  I find myself using a ton of nuts in the fall and winter.  One of my favorite things, my kids call me a nut freak.  This also has apple cider in the sauce.  Pick some up when you go to the local pumpkin farm or in the refrigerated section of the grocery store.  Try not to use plain old apple juice for this one.  Get into the spirit of the season.  If apple cider doesn't do it for you, grab your honey and snuggle.  Either way, enjoy!

If you don't have chicken breast cutlets, don't stress.  Use chicken breasts and pound to at least 1/4 inch thickness using a meat mallet.  I usually place chicken in a Ziploc bag to pound, to make clean up easy.

3 cups cooked brown rice
3 tablespoons butter, divided
4 chicken breast cutlets
1/2 teaspoon Kosher salt, divided
1/4 teaspoon freshly ground black pepper
1/2 cup refrigerated apple cider
1 teaspoon Dijon mustard
1/4~1/2 cup pecans
2 tablespoons chopped fresh flat~leaf parsley

Cook the brown rice according to package directions in a saucepan, omitting salt and fat.

While rice is cooking, melt 1 tablespoon butter in a large heavy skillet over medium~high heat.  Sprinkle chicken with 1/4 teaspoon salt and pepper.  Add chicken to pan; cook 3 minutes on each side or until done.  Remove chicken from pan.  Add cider and mustard to pan, scraping pan to loosen browned bits; cook 2~3 minutes or until syrupy.  Add chicken to pan, turning to coat with sauce.  Remove from heat and set aside.

Melt remaining 2 tablespoons of butter in saucepan over medium~high heat; cook for 2 minutes or until butter is browned and fragrant.  Reduce heat to medium; add chopped pecans and cook for 1 minute or until toasted, stirring frequently.  Add rice and the remaining 1/4 teaspoon (or even less) salt; toss well to coat.

Serve brown rice with chicken.  Garnish with chopped parsley.

Apricot~Ginger Chicken

Ok, I love to cook. But, when I'm tired (with a kid in middle school, a 3rd grade 'diva in training' and a 2 year old) how could I possibly be tired, you ask? Even the best of us often need a night off from cooking. This recipe is really fast and easy. It's great for when you don't have a lot of time or energy! My kids love it because the sauce is sweet. Try it, I'm sure you'll add it to your "Really...It's dinner time" dishes ;) Before you order that pizza, give it a shot.

2 tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon sherry
1/2 cup Apricot preserves
1 tablespoon oil
1 clove garlic, minced
1 teaspoon fresh ginger, grated
1 pound Chicken breasts, boneless skinless~ cut into strips or bite sized pieces
1 medium green pepper, chopped
3~4 green onions, thinly sliced
3/4 cup salted cashews, reserve some for garnish
a handful of cilantro for garnish

In a bowl, combine the soy sauce, cornstarch and sherry(you could substitute chicken stock here). Mix until smooth. Stir in the apricot preserves, oil, garlic and ginger. Set aside.

In a saute pan or wok. Heat a very little amount of oil and saute the chicken for a few minutes until almost cooked through. Add the sauce, green pepper, onion, and cashews to the pan. Continue cooking until the chicken is no longer pink.

Serve with rice. Garnish with reserved cashews and cilantro.