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pistachio

Recipes with Pistachios

Pistachio Crusted Lamb Chops with Red Wine Cherries

Add to ❤ Favorites Pistachio crusted lamb chops are topped with a simple red wine cherry sauce and served over creamy parmesan polenta. It’s fancy food made simple. Ingredients for 2 servings For the lamb chops: 1 pound American sirloin lamb chops (2-3 chops) 1/2 cup shelled pistachios (unsalted) 1 clove garlic salt & pepper For the red wine cherries: 1 cup frozen tart cherries (or regular cherries) 1/3 cup zinfandel or other deep, dry red wine like cabernet 1 tablespoon apple cider vinegar 1-2 sprigs thyme leaves salt & pepper For the polenta: 2.5 cups water 1/2 cup cornmeal 1/3 cup grated parmesan 1 tablespoon extra virgin olive oil salt & pepper Read the Instructions here  

Lemon Pistachio Cheesecake Bars

Add to ❤ Favorites Lemon Pistachio Cheesecake Bars are a sweet, tart, nutty treat. The combination of lemons and pistachios is irresistible! Ingredients for 24 2-inch bars FOR THE CRUST AND CRUMB TOPPING: 2 cups all-purpose flour 1 & 1/2 cups old-fashioned rolled oats 1 cup granulated sugar 1/2 teaspoon salt zest of 1 medium lemon 1 cup unsalted butter, cold and cut into 1/2-inch cubes 1 cup chopped pistachios FOR THE FILLING: 16 ounces cream cheese, at room temperature 3/4 cup granulated sugar 2 large eggs juice of 1 or 2 medium lemons* Read the Instructions here  

Brown Rice Cranberry and Pistachio Salad

Add to ❤ Favorites There is just something about the addition of the dried cranberries into this salad that takes it to another level. I’m not sure if it’s the sweetness or the fact that cranberries remind me of Christmas and so automatically put me in a good mood, but this salad is truly delicious. Ingredients for 4 servings 1 cup of brown rice 1 cucumber 1/4 cup of cranberries 1/4 cup of pistachios 1/2 cup of frozen peas 1/2 bunch of mint 1/2 bunch of parsley 1/4 cup olive oil 1 tbsp of apple cider vinegar 1 tbsp lemon juice 1 tsp Dijon mustard salt and pepper to taste Read the Instructions here  

Pomegranate Pistachio Cupcakes with Greek Yogurt Buttercream

Add to ❤ Favorites Pomegranate Pistachio Cupcakes with Greek Yogurt Buttercream are a sweet and tangy spin on the classic yellow cake. Made from scratch with fresh lime zest, pomegranate seeds, pistachios and ginger beer, these Pomegranate Pistachio Cupcakes are the perfect compliment to whipped Greek Yogurt Buttercream. Ingredients for 16 cupcakes Greek Yogurt Buttercream 1 1/4 cup salted butter, room temperature 12 oz (or 3 cups) powdered sugar, sifted 1/2 cup vanilla greek yogurt, strained (see note below) 2 teaspoons vanilla extract Pomegranate Pistachio Cupcakes 6 oz (1 1/2 cups) cake flour 1 1/4 teaspoons baking powder 1/4 teaspoon sea salt 2 eggs room temperature, yolks and whites separated 5.25 oz (3/4 cup) organic sugar 1/2 cup salted butter, room temperature 1 tablespoon lime zest 1 tablespoon lime juice 1/2 cup ginger beer, room temperature, but don’t open the can/bottle until ready to add to cake 1/4 teaspoon almond extract 2 teaspoons vanilla extract 1 cup pomegranate seeds, plus more for decorating (see note) 1/2 cup chopped pistachios, plus more for decorating Read the Instructions here