Chicken Honey Nut Stir-Fry

July 22, 2015 Leave a Comment
Chicken Honey Nut Stir-Fry

Chicken Honey Nut Stir-Fry

This recipe, Chicken Honey Nut Stir-Fry, came from Diabetic Living Online.

 

Chicken Honey Nut Stir-Fry Recipe

 

Chicken Honey Nut Stir-Fry

2 tsp. vegetable oil

¼ cup diagonally sliced carrot

¼ cup chopped celery

8 oz. skinless, boneless chicken breast halves, cut into 1 inch pieces

¼ cup orange juice

1 tsp. cornstarch

1 Tbsp. reduced-sodium soy sauce

1 tsp. honey

¼ tsp. grated fresh ginger

2 Tbsp. cashews

2 Tbsp. thinly sliced green onion

2/3 cup hot cooked brown rice

 

In a wok or large skillet heat 1 teaspoon of oil over high heat.  Add carrot and celery; stir-fry for 2 minutes.  Add the remaining 1 teaspoon oil.  Add chicken; stir-fry for 3-5 minutes more or until chicken is done.

In a small bowl, whisk together orange juice and cornstarch.  Add soy sauce, honey and ginger; whisking until well mixed.  Add soy sauce mixture to chicken mixture in wok.  Cook and stir over medium heat until thickened.  Cook for 1 minute more.  Top with cashews and green onion.  Serve over hot cooked brown rice.        2 servings

 

(Recipe for Chicken Honey Nut Stir-Fry, Diabetic Living Online, 2015)

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Orzo Salad

September 28, 2013 Leave a Comment
Orzo Salad

Orzo Salad

 

Orzo pasta makes for a nice change in this pretty pasta salad from Joy Henkle.

 

Orzo Salad Recipe

 

Orzo Salad

1 ½ cups uncooked orzo pasta (3 cups cooked)

1 cup frozen or fresh peas

¾ feta cheese

½ cup fresh parsley

3/4 cup chopped cherry tomatoes

1 can (2.5) sliced ripe olives

½ cup chopped cashews (optional)

5 Tbsp. white balsamic vinegar

4 Tbsp. olive (Joy uses extra virgin)

1-2 Tbsp. BUTTERMILK RANCH DRESSING, ITALIAN VINEGAR & OIL OR GREEK SEASONING*

(*PENZEYS SPICES)

Cook the pasta in boiling water until al dente (4-6 minutes), drain and let cool.  Add the peas, feta cheese, parsley, tomatoes, olives and cashews.  In a separate bowl, whisk together the vinegar, olive oil and DRESSING MIX of choice and pour over the pasta mixture.                   12 serving

 

(Recipe for Orzo Salad came from Penzeys Spices, September, 2013)

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Warm Asparagus-Spinach Salad

August 22, 2013 Leave a Comment
Warm Asparagus-Spinach Salad

Warm Asparagus-Spinach Salad

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Fresh spinach, crunchy cashews and penne pasta are tossed with roasted asparagus to create this delightful spring salad.

            Kathleen Lucas                                                 Trumbull, Connecticut

 

Warm Asparagus-Spinach Salad Recipe

 

Warm Asparagus-Spinach Salad

1 ½ Lbs. fresh asparagus, trimmed and cut into 1 inch pieces

2 Tbsp. plus ½ cup olive oil, divided

¼ tsp. salt

1 ½ Lbs. uncooked penne pasta

¾ cup chopped green onions

6 Tbsp. white wine vinegar

2 Tbsp. soy sauce

1 package (6 oz.) fresh baby spinach

1 cup coarsely chopped cashews

½ cup shredded Parmesan cheese

Place asparagus in a 13×9 inch baking dish.  Drizzle with 2 Tbsp. oil; sprinkle with salt.  Bake, uncovered, at 400 F. for 8-10 minutes or until crisp-tender, stirring after 5 minutes.  Meanwhile, cook pasta according to package directions; drain.

For dressing, combine onions, vinegar and soy sauce in a blender; cover and process.  While processing, gradually add the remaining oil in a steady steam.

In a large salad bowl, combine pasta, spinach and asparagus.  Drizzle with dressing; toss to coat.  Sprinkle with cashews and Parmesan cheese.             12 servings

 

(Recipe for Warm Asparagus-Spinach Salad was in tasteofhome.com)

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Company’s Coming Cashew Pie Recipe

September 30, 2012 Leave a Comment

Company’s Coming Walnut or Cashew Pie

Whenever I have extra walnuts or cashews, I find myself looking in my Pillsbury Classic Cookbook for the recipe for Company’s Coming Cashew Pie.  The first time I made this pie was in 1994 or 1995, it’s really simple to make.  So here goes….

Company’s Coming Cashew Pie Recipe

Company’s Coming Walnut or Cashew Pie

1 package Pillsbury All Ready Pie Crusts

Filling:   ¾ firmly packed brown sugar

3 Tbsp. margarine, softened

¾ light corn syrup

1 tsp. vanilla

3 eggs

1 cup chopped cashews

 

Prepare pie crust according to package directions for filled one-crust pie using 9-inch pie pan.  (Refrigerate remaining crust for a later use.)

Heat oven to 350 F.  In large bowl, beat brown sugar and margarine at high speed until light and fluffy.  Add corn syrup and vanilla; beat at medium speed until smooth.  Beat in 1 egg at a time, blending well after each addition.  Stir in cashew nuts.  Pour into crust-lined pie pan.

Bake at 350 F. for 45 to 50 minutes or until top of pie is deep golden brown.  Cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning.   8 servings

(Recipe for the Company’s Coming Walnut or Cashew Pie recipe was in Pillsbury Classic Cookbooks, Bake-Off, Pies & Desserts, April 1993)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

Hope you enjoyed the Company’s Coming Walnut or Cashew Pie, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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