Add healthy almonds to your meal using these recipesby lemonwaterrecipe.com on 02/09/15
Chicken with Almond and Berry Relish
4 boneless, skinless chicken breasts Salt and pepper 2 tablespoons olive oil 1 tablespoon freshly squeezed lime juice
Almond and Raspberry Relish 1/2 pint raspberries, divided 1/2 teaspoon lime juice 1/2 teaspoon finely minced or pressed garlic 1/2 teaspoon honey 1/8 teaspoon salt 2 tablespoons vegetable oil 1/3 cup sliced California Almonds 1/3 cup chopped scallions
For chicken, season chicken with salt and pepper. Place in a large zippered plastic bag with olive oil, and marinate refrigerated for 1-24 hours.
Preheat grill or broiler, and cook chicken 3-4 minutes each side, or until cooked throughout. Sprinkle with lime juice and top with relish.
For relish, combine about half of raspberries with lime juice, garlic and 1 teaspoon honey in a small bowl, stirring well and mashing up raspberries so that mixture becomes saucy. Taste and add more honey if mixture is too tart. Add salt and whisk in vegetable oil. Gently stir in remaining raspberries, keeping them whole. Stir in almonds and scallions just before serving.
Almond Peanut Butter Squares
1 cup sugar 1/2 cup honey 1/2 cup light corn syrup 1 cup creamy peanut butter 1 teaspoon vanilla extract 2 1/2 cups whole unblanched almonds
Line a 9-in. square pan with foil and butter the foil; set aside. Butter the sides of a heavy saucepan; add the sugar, honey and corn syrup. Bring to a boil over medium heat, stirring constantly. Boil, without stirring, for 2 minutes. Remove from the heat; immediately stir in the peanut butter, vanilla and almonds. Pour into prepared pan. Let stand at room temperature until completely cool. Cut into squares. Individually wrap pieces in foil or waxed paper; twist ends.
Chocolate Vanilla Almond cake - frosted
3/4 cup butter or margarine 1 cup water 1/4 cup baking cocoa 2 1/2 cups all-purpose flour 2 cups sugar 1 teaspoon baking soda 1/2 teaspoon salt 2 eggs 1/2 cup buttermilk 1 teaspoon vanilla extract 1 teaspoon almond extract FROSTING: 1/2 cup butter or margarine 1/4 cup milk 3 cups confectioners' sugar 1/4 cup baking cocoa 1 teaspoon vanilla extract
In a saucepan over medium heat, bring butter, water and cocoa to boil. Remove from the heat and cool to room temperature. In a mixing bowl, combine the flour, sugar, baking soda and salt. Beat in cocoa mixture. Add eggs, buttermilk and extracts; mix well. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 375 degrees F for 20-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes.
Meanwhile, for frosting, place butter and milk in a saucepan. Cook and stir over medium heat until butter is melted. Remove from the heat; add remaining ingredients and beat well. Carefully spread over warm cake. Cool.
Maple Ricotta Parfait with Almonds and Plums
1 tablespoon butter 1/3 cup maple syrup, divided 6 black plums, pitted and sliced 1 1/4 cups part-skim ricotta cheese 1/2 cup sliced California Almonds, roasted*
Heat butter in a saute pan. Add 2 tablespoons maple syrup, and gently stir in plum slices. Cook on medium heat just until plums are soft and giving out some juice, but still holding their shape.
Meanwhile, stir together the remaining maple syrup and ricotta. Set aside.
Divide 1/2 cup prepared plum slices among 4 clear bowls or brandy glasses. Follow with a layer of ricotta mixture, then remaining plum slices, and then the remaining ricotta mixture. Drizzle with remaining maple syrup, and sprinkle with roasted almonds.
Apricot Almond Loaf
1 (15 ounce) can apricots, drained and rinsed 2 teaspoons almond extract 2 1/2 tablespoons butter, softened 1 teaspoon salt 1/4 cup sugar 3 1/2 cups bread flour 2 1/2 tablespoons vital wheat gluten 1 (.25 ounce) envelope rapid rise yeast 2/3 cup slivered almonds
Place ingredients (except the almonds) in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start.
If your machine has a Fruit setting, add the almonds at the signal, or about 5 minutes before the kneading cycle has finished.
2 cups almonds 2 egg whites 1 cup packed brown sugar 2 tablespoons sifted all-purpose flour
Preheat oven to 300 degrees F. Grease cookie sheets.
Chop almonds into 5 or 6 pieces each and set aside.
Separate eggs and whip egg whites until stiff. Fold in brown sugar, flour and almonds. Stir lightly.
Drop by teaspoonfuls onto cookie sheets and bake about 30 minutes.
Figs Stuffed with Almonds and Chips
6 fresh figs 2 tablespoons mini semi-sweet chocolate chips 1/4 cup blanched slivered almonds 1/2 fluid ounce orange liqueur
Preheat your oven to 350 degrees F (175 degrees C).
Cut each fig in half. (If you cannot find fresh figs and would like to use dried figs, cut a little opening in the top of the fig and make a pocket for the stuffing.)
In a small mixing bowl, combine chocolate chips, almonds, and wine. Spoon about 2 teaspoons of the stuffing mixture into each fig half.
Bake on a cookie sheet for 10 minutes.
Cinnamon Almond Butter
2 cups whole raw almonds 3 tablespoons white sugar 1 tablespoon brown sugar 1 tablespoon ground cinnamon 1/2 teaspoon salt, or more to taste
Preheat an oven to 350 degrees F (175 degrees C).
Spread the almonds into a single layer on a baking sheet.
Roast the almonds in the preheated oven until dark brown, about 8 minutes. Be careful to not overcook. Allow to cool completely before proceeding.
Blend the almonds in a blender until thick and creamy, 8 to 10 minutes. The mixture will be very dry initially and then begin to clump. Scrape the sides of the blender with a rubber spatula as needed to keep the almonds blending. Add the white sugar, brown sugar, cinnamon, and salt; continue blending until completely smooth. Store in refrigerator.
Almond Sauce Chicken Breasts
4 skinless, boneless chicken breast halves salt and pepper to taste 1 egg 1/2 cup water 2 cups finely chopped almonds 1/4 cup butter 3 tablespoons olive oil 1 pound fresh mushrooms 1 onion, sliced into rings 2 cloves garlic, crushed 1 cup heavy cream 1/4 cup almond paste 1/2 teaspoon freshly ground nutmeg
Pound chicken breasts to flatten; Season with salt and pepper to taste. In a small bowl, beat together egg and water to make egg wash. Place almond crumbs in a shallow dish or bowl; dip chicken in egg wash, then dredge in almonds.
Melt butter with olive oil in a medium skillet over medium high heat. Brown coated chicken quickly, then transfer to a 9x13 inch baking dish.
Preheat oven to 350 degrees F (175 degrees C).
In same skillet, brown the mushrooms and onions with the garlic. Mix together and spread mixture over the chicken.
In same skillet, combine the cream and almond paste and mix together; heat through, then stir in nutmeg. Pour sauce over chicken, mushrooms and onions.
Bake in preheated oven for 40 minutes, or until chicken is cooked through and no longer pink inside.
Chocolate Almond Pudding
1/2 cup sugar 1/3 cup baking cocoa 2 tablespoons cornstarch 2 cups milk 1 egg, beaten 1/4 teaspoon vanilla extract 1/8 teaspoon almond extract
In a medium saucepan, stir together the sugar, cocoa and cornstarch. Gradually whisk in milk and egg. Stirring constantly, bring to a boil over medium heat, and cook until thickened. Remove from heat, and quickly stir in the vanilla and almond extracts. Garnish as desired, and serve warm.