Herbed Nuts Food

SWEET AND SPICY HERBED NUTS

Steps:

• Preheat the oven to 300º. Combine the nuts into a medium bowl and set aside. Melt the coconut oil over low heat in a small sauté pan. Add in the thyme, rosemary, salt, pepper, garlic powder, and cayenne. Mix well and cook for 30 seconds. Stir the in the maple syrup and remove the pan from the heat. Whisk the egg whites until frothy and then pour them into the bowl with nuts. Mix the egg whites and nuts well and then add in the reserved spice mixture. Mix until very well combined. Pour the nuts onto a baking sheet and spread into an even layer. Bake for 30 minutes, stirring every 10 minutes. Let cool completely before storing in an airtight container.

HOMEMADE HERBED PASTA WITH FETA, LEMON AND PINE NUTS

Steps:

• For the pasta: Sift the flours into a pile on a clean work surface. Create a 6-inch well in the middle. Add the parsley, olive oil, eggs and yolks, 1 teaspoon salt and 2 teaspoons pepper to the well. Whisk gently with a fork. When the center is combined, begin to incorporate the flours into the eggs a little at a time. Once you can no longer use your fork, use your hands to knead the dough. When the dough is shaggy, knead the dough until smooth and elastic, about 10 minutes. Divide the dough into 2. Cover with plastic wrap and let sit for 30 minutes.
• Roll out the dough, using semolina flour as needed. The pasta should be about 2 centimeters thick. Fold the pasta in half lengthwise, then in half again. Slice into 3/4-inch wide ribbons, or desired width. Shake out the noodles and hold in nests.
• Bring a large pot of water to a boil and salt it ferociously. Cook the pasta to al dente, about 3 minutes. Drain the pasta, reserving 2 cups pasta water.
• For the feta, lemon and pine nut sauce: Heat the olive oil in a large skillet over medium heat until a drop of water sizzles when flicked across the surface. Add the pine nuts and garlic and cook, stirring, until lightly browned, about 2 minutes. Add the preserved lemon and 1 cup mint and cook, stirring, for another 1 to 2 minutes. Add 1 cup of the reserved pasta water. Allow it to cook down and reduce for another minute. Add the cooked pasta to the skillet, reduce the heat to low and toss the pasta to coat it evenly in the mixture. Add more pasta water if it needs a bit more sauce. Add about 20 turns of black pepper and top with the feta, a few pinches of crushed red pepper and the remaining 1 cup mint. Serve immediately and enjoy.

SAVORY SPICED HOLIDAY NUTS

Steps:

• Preheat oven to 300 degrees F.
• Place nuts in a mixing bowl.
• Heat the oil in a small skillet with the rosemary until it becomes aromatic, then pour over nuts, and stir to coat evenly.
• Blend the sugar, cumin, chili powder, salt, black pepper, and red pepper together in a small dish and sprinkle over the nuts, and toss to coat well.
• Spread the nuts on a non-stick baking sheet and bake in the preheated oven for 15-20 minutes, or until the nuts are toasted, stirring nuts once during the cooking time.
• Allow to cool, then store in an airtight container.

ITALIAN HERBED NUTS

Steps:

• Heat oven to 350°F.
• Combine all ingredients except Parmesan cheese in bowl. Spread onto 15x10x1-inch baking pan; set bowl aside. Bake, stirring halfway through, 12-15 minutes or until cashews just begin to turn golden brown.
• Remove from oven. Place nut mixture into bowl; toss with Parmesan cheese. Cool completely.

SAVORY SPICED NUTS

Steps:

• Heat oven to 275 degrees.
• Whisk egg white and water until foamy.
• Toss with nuts, and pour into strainer.
• Strain for 3 minutes.
• Pour nuts into brown paper bag, and shake with spices until coated.
• Pour onto cookie sheet and spread out.
• Bake 15 minutes and stir.
• Lower heat to 225 degrees, and bake 1 hour, stirring a few times.
• Turn off oven and cool with door propped open.
• Store in airtight container.

ITALIAN HERBED NUTS

Steps:

• Preheat the oven to 325°F. Line a baking sheet with foil.
• In a bowl, whisk together the ghee (or butter), Worcestershire sauce, Italian seasoning, salt, and garlic powder.
• Add the walnuts, cashews, and almonds. Mix well to ensure all the nuts are coated.
• Spread the nuts onto the prepared baking sheet and sprinkle with the cheese.
• Place in the oven and bake for 15 minutes, stirring every 5 minutes to ensure the nuts cook evenly.

HERB-AND-NUT CREAM CHEESE LOG

Steps:

• Mix cream cheese, Parmesan and 1/4 cup nuts.
• Shape into 8-inch log. Roll in combined remaining nuts and parsley; press gently into log to secure.
• Serve with crackers.

HERBED NUTS

Steps:

• In a large bowl toss all ingredients together until well combined.
• Spread on a large ungreased cookie sheet or jellyroll pan and place in a preheated 350 degree oven for 20 to 25 minutes; stirring evey 10 minutes.
• Cool completely in pan, when cool store in an airtight container.

GARLIC-HERB MIXED NUT SNACK MIX

Steps:

• Mix together the rosemary, sage, thyme, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in a small bowl and set aside.
• Preheat the oven to 350 degrees F. Lightly coat a rimmed baking sheet with oil.
• Put the egg white in a large bowl and whisk until frothy. Add the almonds, cereal, peanuts, pecans, pretzels and corn nuts and toss to coat in the egg white. Add the spice blend and toss to coat.
• Spread the nut mixture evenly on the prepared baking sheet and bake, stirring occasionally, until golden brown, 15 to 20 minutes. Let cool on the baking sheet, then stir in the popcorn and transfer to a large bowl.

TOASTED PECAN AND HERBED CHEESE BALL BITES

Steps:

• Preheat oven to 350°F. Spread the nuts onto a cookie sheet and bake for 7 to 8 minutes or until the nuts begin to brown and become aromatic. Remove from oven and let cool. Coarsely chop ¼ cup of pecans; set aside. Finely chop the remaining 1¼ cups of pecans and mix with ¼ cup of chopped parsley in a medium bowl; set aside. Line a cookie sheet with plastic wrap.
• Make the cheese mix: In the bowl of a mixer fitted with the paddle attachment, mix the cream cheese, garlic and fines herbs cheese, goat cheese, salt and hot sauce until smooth. Mix in the remaining ¼ cup parsley, the scallions, pimento peppers and the coarsely chopped pecans. Use a tablespoon measure to transfer tablespoons of the cheese mixture to the prepared cookie sheet to make about 30 mounds. Refrigerate for 15 minutes. Remove the cookie sheet from the refrigerator and roll the mounds into balls. Coat the balls with the reserved pecan and parsley mixture.
• Refrigerate until ready to use. Serve with crackers, crudités or grilled bread, if desired.

SWEET, SAVORY & SPICY ROASTED NUTS

Steps:

• Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper for easy clean up.
• Melt butter: Melt butter using the stovetop or the microwave (directions below)!(In the Microwave) Place butter in the microwave- safe bowl. Microwave on 50% power for 1 minute. Continue to microwave at 50% power for 10 second increments until just melted. Stir in the rosemary and set aside for 1 minute. Stir in the maple syrup. Set aside.(On the Stovetop) In a medium sized sauté pan, over medium low heat, melt the butter. Stir in the rosemary and cook until fragrant, about 1 minute. Remove from heat and stir in maple syrup. Set aside.
• Season nuts: Place the nuts in a medium sized mixing bowl. Add the brown sugar, cumin, cayenne, salt and black pepper. Stir well and set aside.
• Add butter to nuts: Pour the butter over the nuts. Stir and toss to completely coat. Transfer the seasoned nuts to the prepared baking sheet, arranging them in a single even layer.
• Bake: Bake nuts for 10 minutes. Remove and stir, arranging nuts into a single layer. Return nuts to oven and continue to roast for an additional 5-8 minutes, or until they are aromatic and light golden in color (they will get darker upon sitting).
• OPTIONAL (for more flavor!): While the nuts are still hot and fresh out of the oven (on the pan), sprinkle the Turbinado sugar and flaked sea salt evenly over the nuts.
• Cool: Place the baking sheet on a wire rack and stir the nuts, spreading them back out into an even single layer once. Set aside and allow the nuts to cool on the pan for 15 minutes.
• Serve: Transfer to a serving bowl or a container with a tight fitting lid for storage. Enjoy!

CHOCOLATE NUT BARK

Steps:

• Line a rimmed baking sheet with foil. (Take care to avoid wrinkles.) Combine melted chocolate and nuts in a medium bowl. Scrape the mixture onto the foil and spread it into an approximate 12-by-9-inch rectangle. Sprinkle with additional finely chopped nuts, if desired. Refrigerate until set, about 20 minutes.
• Transfer the bark and foil to a cutting board. Use a sharp knife to cut into 1 1/2-inch pieces.

PARTY NUTS

Steps:

• Preheat oven to 350°F and line a rimmed baking sheet with parchment paper.
• Mix maple, salt, cinnamon and cayenne in a small bowl.
• Add nuts and fresh rosemary and toss to coat.
• Spread nuts on a baking sheet and roast in oven for 10 minutes, toss and roast for another 5-10 minutes. Nuts are done when they're fragrant and browning just a bit.
• Let nuts cool completely before serving or transferring to containers for storage or gifting. Store leftover nuts at room temperature in a sealed container.

GARLIC HERB ROASTED NUTS

Steps:

• Preheat oven to 300 degrees. Pour nuts into a bowl. In a small bowl, whisk the egg white until a little bit foamy. Pour egg white over nuts and stir to coat. In another small bowl, combine the rest of the ingredients and stir until they are evenly mixed. Pour spice mix over nuts and toss to coat. Pour onto a pan covered with foil (i use non-stick), or parchment paper in an even layer. Roast for 16 minutes, stirring halfway through.

AIR FRYER HERBED PITA CHIPS

Steps:

• if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[468,60],'myediblefood_com-leader-1','ezslot_5',126,'0','0'])};if(typeof __ez_fad_position!='undefined'){__ez_fad_position('div-gpt-ad-myediblefood_com-leader-1-0')};InstructionsIn a small mixing bowl, combine all herbs and seasoning. Mix well.Cut each pita half into 4 wedges, breaking apart wedges at the fold.Spray one side of the pita with cooking spray, then sprinkle with half of the seasoning mix.Turn the pita over, spray with more cooking spray and sprinkle with the remaining seasoning.Place seasoned pitas in the air fryer basket. Fry at 350º F (175º C0 for 4 minutes, or until crisp, shaking halfway through.

HERB NUT CRUSTED CHICKEN NUGGETS

Steps:

• Preheat oven to 375°F / 190°C.
• Season the chicken breast strips with some salt and pepper and tenderize with a fork.
• Place the almonds and macadamia nuts into a food processor and pulse for 1 minute to chop the nuts. You want them fairly fine but not like a flour.
• Prep breading stations - In one bowl or container, whisk eggs with some salt and pepper. Combine almond/ macadamia mix with herbs, paprika, salt, and pepper in a container with a lid or put them in a Ziploc bag.
• Dip chicken into eggs to coat on both sides, drain slightly; then toss into the breading/nut mixture. Cover with lid or zip bag and shake until the mixture fully coats the chicken strips.
• Brush baking tray with some oil or line with parchment paper and spread chicken out on the tray. Bake for 15 minutes, until chicken is done and golden brown.

HERBED SPICED NUTS

Steps:

• Preheat oven to 350°F.
• In a bowl whisk together oil, thyme, salt, and cayenne. Add nuts and toss to coat well. Spread nuts in a shallow baking pan and roast in middle of oven 10 minutes. nuts may be made 3 days ahead and kept in an airtight container.
• Serve nuts warm or at room temperature.

HERBED ORZO WITH PINE NUTS

Steps:

• Cook orzo in boiling water until al dente. Drain well and transfer to bowl. Toss with butter, garlic, pine nuts, lemon juice, basil and parsley.
• Taste to see if you would prefer salt and pepper or a more lemony taste.
• Tip:.
• f using dried herbs reduce the amount to 1 Teaspoon each.

HERBED SOY NUTS AND SEEDS

Steps:

• In a small bowl stir together oil, chili powder, basil, oregano, and garlic powder; Add soy and pumpkins seeds; toss to coat.
• Spread the mixture in a shallow baking pan.
• Bake in a 350 degree oven for 15 to 20 minutes or until soy nuts are toasted, stirring after 10 minutes; Stir in dried vegetables, enjoy.

SPICED HERBED NUTS

Steps:

• Preheat oven to 375°F.
• In medium saucepan over moderately low heat, combine all ingredients except nuts. Cook, stirring frequently, until butter and sugar melt completely, about 2 to 3 minutes. Add nuts and toss well to combine.
• Spread nuts on large rimmed baking sheet and bake, stirring after 7 minutes, until golden and fragrant, 12 to 15 minutes. Cool in pan on rack. (Nuts can be made up to 3 days ahead and stored at room temperature in airtight container.)