Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready In: 30 Minutes
1 1/2 cup chopped pistachios
1/2 cup bread crumbs
2 tablespoons Dijon mustard
2 tablespoons olive oil
2 tablespoons honey
Himalayan pink salt and pepper to taste
2 large skinless, boneless chicken breasts, cut into 1-inch strips
Preheat oven to 500 degrees. Spray baking sheet.
Bowl (1), Mix together mustard, oil, honey, salt and pepper.
Bowl (2), Mix together pistachios and bread crumbs.
Dip chicken in bowl 1 let excess run off. Then coat chicken in bowl 2. Set on baking sheet. Repeat for each strip of chicken.
Adjust oven to 375 degrees and bake until chicken is no longer pink. About 20 minutes.
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Ready In: 20 Minutes
1 cup pistachio kernels, finely chopped
4 tablespoons olive oil
4 skinless, boneless chicken breast halves
garlic powder to taste
black pepper to taste
1 (10 ounce) spinach leaves, rinsed and drained
1 pint cherry tomatoes
1 avocado – peeled, pitted and sliced
1 yellow bell pepper, julienned
2 green onions, sliced
grated Parmesan cheese for topping
grapeseed oil & balsamic vinegar, to taste
Warm olive oil in skillet – medium to high heat. In a shallow dish, place ½ c. chopped pistachio. Press chicken into pistachio pieces. Sprinkle garlic powder and pepper on chicken. Place chicken in warmed skillet, cook until pink is gone and chicken is golden brown. Remove chicken and place on paper towel to absorb excess oil. Place chicken on cutting board and slice into thick pieces.
Place spinach, tomatoes, avocado, bell pepper and green onions equally onto four plates. Top with chicken pieces. Sprinkle parmesan, balsamic vinegar and black pepper to taste.
Prep Time: 10 minutes
Total Time: 40 minutes
2 teaspoons grapeseed oil
1 lb boneless, skinless chicken breasts, cut in strips
½ cup chopped onions
1 cup uncooked basmati rice
½ cup shredded carrots
¼ cup golden raisins
1 teaspoon curry powder
1 teaspoon cilantro
¼ teaspoon Himalayan pink salt
1 – 14 ½ ounce can ready to serve chicken broth
½ cup water
½ cup pistachio kernels
In a large skillet, heat oil – medium high heat.
Place chicken and onion in hot skillet, approx 5 minutes. Mix in remaining ingredients except pistachios. Bring to boil and reduce heat to medium low. Cover and cook an additional 15-20 minutes or until chicken is no longer pink. Rice should be tender and liquid should be absorbed. Sprinkle nuts over top and serve.
Prep Time: 15 minutes
Total Time: 35 minutes
2 – 5 ounce salmon fillets
½ cup pistachio kernels, roasted and chopped
1/8 teaspoon cayenne pepper, chopped
2 tablespoons cilantro, chopped
Preheat oven to 350 degrees.
Mix pistachios, cayenne pepper and cilantro in shallow dish. Rinse Salmon fillets and set on paper towels to dry. Coat fillets with olive oil then press in pistachio mixture. Coat baking sheet with spray. Place fillets on baking sheet and bake for 15-20 minutes or until fish flakes easily. Drizzle with lemon as desired.
Prep Time: 25 minutes
Total Time: 1 ¼ hour
½ cup raw unsalted pistachio kernels
1 tablespoon fresh thyme leaves
1 ½ teaspoons chopped fresh rosemary
1/3 cup extra virgin olive oil
Himalayan Pink salt
Fresh ground black pepper
1 – 1 ½ pound lamb racks, frenched (8 chops)
6 slices pancetta, thin slices, 1 in strips
8 scallions, white and tender green parts, trimmed
Preheat oven to 400 degrees.
In food processor, process to a paste the pistachios, thyme, rosemary and half of the olive oil. Season with salt and pepper to taste.
In a small bowl, pour remaining olive oil and half the pistachio pesto. Set aside for drizzling after lamb is ready to serve. .
Use some of the remaining pistachio pesto to cover the lamb. Place pancetta between the bones and wrap it around the meat. Wrap foil around bones to keep from burning. Use remaining pesto to cover pancetta (but not the bowl set aside for drizzling)
Place the lamb rack bone side down and fat side up on the pan. Score the fat, by making sharp shallow cuts through the fat. Roast until meat thermometer register 130 degrees. Usually 30-40 minutes for medium rare. Remove from oven and cover with foil and let rest for 5-10 minutes. Remove 1 teaspoon of rendered pancetta fat to skillet and heat to high. Place scallions in skillet and cook about 4 minutes. Scallions should be softened and browned in spots.
Cut lamb chops away from the rack by slicing between the bones. Arrange 2 chops each and place on plates along with scallions. Drizzle pistachio pesto sauce on chops.