How about this for a snack: nuts! Tony Stallone with Peapod came into our ABC 7 Eyewitness News studio to show us how to use nuts for an extra dose of protein.
Tony's Recipes:
Sweet'n Spicy Nuts
Ingredients:
2 cups unsalted walnuts, pecans, or mixed nuts
1/4 cup brown sugar
2 Tbsp. heavy cream
1 tsp fresh rosemary, chopped fine
1/2 tsp cayenne pepper
1 tsp. kosher salt
1/4 tsp. black pepper
Preparation:
In a large pan, heat nuts over medium heat until slightly toasted.
Add remaining ingredients and toss until fully coated.
Continue cooking nut mixture over medium low heat, stirring occasionally, until cream has reduced and mixture begins to crystallize.
Remove from heat and spread on baking sheet to cool.
Walnut Crusted Salmon
Ingredients:
1 cup unsalted walnut pieces
2 tbsp. olive oil
2 tbsp. Dijon mustard
2 tbsp. honey
1/8 tsp. kosher salt
1/4 tsp. black pepper
4 6-oz. skin-on, center cut salmon filets, ¾ - 1" thick
Preparation:
Pulse the walnuts in a mini food processor until finely chopped.
Place nuts in skillet and toast lightly; set aside.
Preheat the oven to 450 degrees.
Spray large baking dish lightly with pan spray.
Whisk together the next five ingredients and then brush the tops and sides of the fillets generously with the mixture.
Press the fillets into the toasted walnuts making sure to coat completely.
Place each fillet in the greased baking dish, skin side down.
Bake for 8 to10 or until salmon reaches 145 degrees.
Pistachio Pesto
Ingredients:
1C spinach, packed
1/4C pistachio, shelled, unsalted & toasted (optional)
1/4C parmesan, grated
1/2t teaspoon salt
2t lemon juice fresh
2 garlic cloves
1/3C olive oil
Preparation:
Combine all ingredients in a food processor and pulse until coarsely blended, then add steady stream of olive oil with blender on to make mixture smooth and creamy.
You can add more oil or water to get to the desired consistency.
You can refrigerate until needed or freeze up to 3 months.
