Herbed Nut Mix Recipes

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CHOCOLATE NUT BARK



Chocolate Nut Bark image

Use your favorite combination of nuts to make this quick and easy chocolate nut bark.

Provided by EatingWell Test Kitchen

Categories     Diabetic Christmas Dessert Recipes

Time 35m

Number Of Ingredients 2

2 cups semisweet, bittersweet or milk chocolate chips, melted (see Tip)
1 ½ cups assorted nuts, such as hazelnuts, almonds and cashews, plus more for garnish

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.

Nutrition Facts : Calories 74.4 calories, Carbohydrate 7.2 g, Fat 5.4 g, Fiber 0.9 g, Protein 1.2 g, SaturatedFat 2 g, Sodium 1.4 mg, Sugar 5.3 g

HERB NUT MIX



Herb Nut Mix image

Provided by Nicole

Categories     Appetizer

Yield 6 cups

Number Of Ingredients 7

1-1/2 cups each of almonds, cashews, pecans and pistachios (unsalted and raw)
¼ cup pure maple syrup
2 tablespoons extra-virgin olive oil
1 tablespoon each of chopped rosemary, sage and thyme
¼ teaspoon cayenne pepper (or to taste)
½ teaspoon fine sea salt
¼ teaspoon freshly ground pepper

Steps:

  • Preheat oven to 350°F.
  • In a bowl, toss nuts with maple syrup, olive oil, herbs, cayenne pepper, salt and pepper.
  • Spread the nuts on a large rimmed baking sheet covered in parchment paper. Bake for 12 to 15 minutes, stirring occasionally, until browned. (Be sure to watch nuts carefully so they do not burn.)
  • Serve nuts warm or at room temperature.

HERBED NUTS



Herbed Nuts image

A delicious and different gift idea from Christmas with Southern Living 2004. They only a take 20 to 25 minutes in the oven and once cooled can be put in a nice gift bag or jar for giving as a gift.

Provided by PaulaG

Categories     Christmas

Time 35m

Yield 4 1/2 cups

Number Of Ingredients 8

2 cups pecan halves
2 cups cashews
1/3 cup butter, melted
2 tablespoons minced fresh rosemary
1 tablespoon chopped fresh thyme
1 teaspoon salt
1/2 teaspoon ground sage
1/2 teaspoon ground red pepper

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



Garlic-Herb Mixed Nut Snack Mix image

Nuts, popcorn, pretzels and cereal are the snack champions in this garlic-herb-flavored mix.

Provided by Food Network Kitchen

Time 40m

Yield about 4 cups

Number Of Ingredients 14

1 tablespoon minced fresh rosemary
1 tablespoon minced fresh sage
1 tablespoon minced fresh thyme
1 teaspoon granulated garlic
Kosher salt and freshly ground black pepper
Vegetable or canola oil, for the baking sheet
1 large egg white
1 cup unsalted raw almonds
1 cup rice or corn cereal squares
1 cup unsalted raw peanuts
1 cup unsalted raw pecans
1 cup mini pretzels
1/2 cup corn nuts
1 cup cheese popcorn

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.

HERBED CHICKEN NUGGETS



Herbed Chicken Nuggets image

These chicken nuggets are tender and delicious! Many friends have asked for the recipe and my husband loves them!

Provided by Amy

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted     Oven Fried

Time 40m

Yield 4

Number Of Ingredients 11

4 skinless, boneless chicken breasts
2 eggs, beaten
1 tablespoon water
1 teaspoon chopped fresh parsley
½ teaspoon dried thyme
1 pinch crushed red pepper flakes
½ cup dried bread crumbs, seasoned
½ cup wheat germ
1 teaspoon dried basil
1 teaspoon ground black pepper
1 tablespoon vegetable oil

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Spray a baking sheet with non-stick cooking spray.
  • Trim any fat from chicken and cut into 1-inch cubes.
  • In a bowl, beat the eggs with the water and add the chicken.
  • Combine the parsley, thyme, red pepper, bread crumbs, wheat germ, basil and pepper. Stir in the oil with a fork and mix well to distribute evenly. Pour seasoning mixture into a resealable plastic bag and toss the chicken pieces to coat.
  • Place coated chicken pieces on the prepared baking sheet and bake at 425 degrees F (220 degrees C) for 10 minutes, turn the pieces, and bake for an additional 5 minutes.

Nutrition Facts : Calories 308.8 calories, Carbohydrate 18.7 g, Cholesterol 161.6 mg, Fat 9.7 g, Fiber 3.1 g, Protein 36 g, SaturatedFat 2.1 g, Sodium 378.1 mg, Sugar 1.1 g

MOLE VERDE



Mole Verde image

Among the seven most well-known mole varieties, tomatillo-based mole verde is one of the easiest to prepare because of its use of fresh chiles and herbs rather than dried chiles and spices. Romaine, cilantro and epazote get blended into the mole of seared chiles, garlic, onion and toasted nuts and seeds to make an earthy sauce. Fresh epazote and hoja santa add depth of flavor, with unique notes of pungency and anise, but they can be tough to find, so dried options can be used. This mole can be stored in the freezer for up to 3 months, ready for weeknights when all you want to do is warm up some tortillas and mushrooms for a perfect taco, or you could serve it over Mexican rice with roasted cauliflower.

Provided by Jocelyn Ramirez

Categories     sauces and gravies

Time 1h

Yield 8 cups (8 to 10 servings)

Number Of Ingredients 18

8 medium tomatillos (about 1 pound), peeled and washed
1 large poblano
½ medium yellow onion, quartered
2 to 3 serrano chiles
2 garlic cloves, peeled
1 cup brown (unhulled) sesame seeds
½ cup raw pepitas
½ cup raw almonds
2 dried bay leaves
2 to 3 cloves
6 large romaine lettuce leaves
1 medium bunch cilantro, torn in half
8 large fresh epazote leaves
1 medium fresh or dried hoja santa leaf (optional)
2 ½ cups vegetable stock, plus more if needed
¼ cup neutral cooking oil (such as grapeseed)
1 tablespoon kosher salt (such as Diamond Crystal)
Seared mushrooms, tofu steaks, roasted cauliflower and/or Mexican rice, for serving

Steps:

  • Add the tomatillos, poblano, onion, serrano chiles and garlic to a large preheated comal or cast-iron skillet set over medium heat. Cook everything until lightly charred and soft on all sides, about 20 minutes. The poblano should take the longest to cook, while the garlic cloves will be done in about 5 to 8 minutes.
  • Meanwhile, heat a dry small to medium skillet over medium. Once warmed, toast the sesame seeds, stirring constantly, until golden and fragrant, 4 to 5 minutes. Add the toasted seeds to a large bowl and set aside.
  • Toast the pepitas in the same skillet, stirring constantly, until golden, popped and fragrant, 4 to 5 minutes. Add them to the bowl with sesame seeds.
  • Toast the almonds in the same skillet, stirring constantly, until lightly seared and fragrant, 4 to 5 minutes. Add them to the bowl with the seeds.
  • Toast the bay leaves and cloves until the leaves lightly brown and the cloves become fragrant, 1 to 2 minutes. Add to the same bowl with the seeds.
  • Stem and seed the charred chiles, and add them along with the remaining charred ingredients and the toasted ingredients to a blender. Add the romaine, cilantro, epazote, hoja santa (if using) and 2 ½ cups vegetable stock. Blend until almost smooth yet slightly lumpy and textured. Use more of the vegetable stock as needed to smooth out the mixture. If you don't have a high-powered blender, you may need to blend in two batches, adding equal amounts of the wet and dry ingredients to each batch.
  • Heat a large, deep pot over medium-low. Once warmed, add the oil. Once the oil is hot and shimmering, carefully add the mole from the blender. There will be some splatter. Stir in the salt and simmer the mole for 15 to 20 minutes, until the flavors meld together, stirring occasionally to make sure the mole doesn't burn at the bottom of the pot.
  • Serve with seared mushrooms, tofu steaks or roasted cauliflower, paired with Mexican rice. Extra mole can be kept in the refrigerator for up to a week or frozen for up to 3 months in an airtight container.

HERBED SOY NUTS AND SEEDS



Herbed Soy Nuts and Seeds image

This make makes a great snack, the recipe is easy to double. The recipe comes from Better Homes Gardens Diabetes cookbook.

Provided by Barb G.

Categories     Lunch/Snacks

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8

1 teaspoon olive oil
1/4 teaspoon chili powder
1/4 teaspoon dried basil, crushed
1/8 teaspoon dried oregano, crushed
1 dash garlic powder
1/3 cup salted roasted roasted soybeans, if using unsalted nuts add a little salt to the chili powder
2 tablespoons raw pumpkin seeds
2 tablespoons dried whole corn or 2 tablespoons dried peas

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.

Nutrition Facts : Calories 214.1, Fat 12.5, SaturatedFat 2, Sodium 18.3, Carbohydrate 15.1, Fiber 4, Sugar 1.9, Protein 13.9

SPICED HERBED NUTS



Spiced Herbed Nuts image

Provided by Melissa Clark

Categories     Herb     Nut     Bake     Christmas     Thanksgiving     Quick & Easy     Spice     Fall     Winter

Yield Makes about 2 cups

Number Of Ingredients 9

3 tablespoons unsalted butter
2 tablespoons (packed) light brown sugar
1 tablespoon fresh rosemary, chopped
2 teaspoons kosher salt
1 1/2 teaspoons fresh thyme, chopped
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
1 pound (about 2 cups) raw unsalted mixed 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.)

HERBED SPICED NUTS



Herbed Spiced Nuts image

Categories     Nut     Bake     Quick & Easy     Spice     Winter     Gourmet

Yield Makes 2 cups

Number Of Ingredients 5

2 tablespoons vegetable oil
1 teaspoon dried thyme, crumbled
1 teaspoon salt
1/2 teaspoon cayenne
2 cups assorted nuts such as walnuts, pecans, hazelnuts, and natural almonds (with skins)

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.

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