Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Candied Pecans

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These Candied Pecans are the perfect appetizer or snack for any gathering or just to munch on at the end of the day! These Candied Pecans are lightly sweet and pair well with wines such as Moscato, Riesling, and Blanc du Bios.


Candied Pecans
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Servings
16 1/4 cup servings
Servings
16 1/4 cup servings
Candied Pecans
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Servings
16 1/4 cup servings
Servings
16 1/4 cup servings
Ingredients
Servings: 1/4 cup servings
Units:
Instructions
  1. Preheat the oven to 300 Degrees F.
  2. Line a baking sheet with either parchment paper or a silicone baking mat.
  3. In a bowl, combine the sugar, salt and cinnamon.
  4. In a large bowl combine the egg white, and the vanilla extract. Add the pecan halves and toss to coat the pecans in the egg white mixture.
  5. Sprinkle the sugar mixture overtop the pecans and toss again to coat.
  6. Spread pecans in a single layer on the lined baking sheet.
  7. Bake in preheated oven for 20 minutes. Stir and spread out again and bake for another 20 minutes. Remove from the oven and let cool completely before moving. Once completely cooled stir and break apart nut clusters.
  8. Store in an airtight container for up to a week.
Recipe Notes

Everything Spiced Nut Mix

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This Everything Spiced Nut Mix will bring a rich and unique flavor to your next holiday gathering. Bring a bowl to share at your next potluck, or divide the recipe into small, airtight containers as an edible gift your friends are sure to love!


Everything Spiced Nut Mix
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Servings
12 1/3 cup servings
Servings
12 1/3 cup servings
Everything Spiced Nut Mix
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Servings
12 1/3 cup servings
Servings
12 1/3 cup servings
Ingredients
Servings: 1/3 cup servings
Units:
Instructions
  1. Begin with a clean work surface and wash your hands.
  2. Preheat the oven to 325 degrees.
  3. In a large bowl, stir to combine the cashews, almonds, pistachios, sunflower seed kernels, and pretzels.
  4. I a small bowl, lightly whisk to combine the egg white, light brown sugar, sesame seeds, poppy seeds, kosher salt, and dehydrated onion flakes.
  5. Pour the egg mixture over the nut mixture and stir to evenly coat the nut mixture.
  6. Line a baking sheet with parchment paper and spread the nut mixture evenly over the top.
  7. Bake for 15 minutes. Let cool before serving.
  8. Store in an airtight container in a cool, dry place.
Recipe Notes

1/3 cup serving of Everything Spiced Nut Mix includes approximately 0.5 grams or 1% Daily Value of Added Sugar

Crab Cakes with Sorghum

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Looking for a light meal or something to start off with? These whole grain and homemade, light, and fresh crab cakes have a sweet and spicy dip that will keep you looking for more. Our salt-free crab cakes are packed with delicious lump crab, avocado, and sorghum grain.


Crab Cakes with Sorghum
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Servings
8 crab cakes
Servings
8 crab cakes
Crab Cakes with Sorghum
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Servings
8 crab cakes
Servings
8 crab cakes
Ingredients
Crab Cakes
Topping
Servings: crab cakes
Units:
Instructions
  1. Combine all crab cake ingredients in a large bowl, mixing in seasoning.
  2. Preheat a skillet over medium heat, and spray with non-stick cooking spray.
  3. Use a ¼ cup measuring cup to scoop out the crab cake mixture. Place in heated pan and flatten.
  4. Cook on each side till cooked thoroughly and browned about 4 minutes.
  5. In a small bowl, mix all topping ingredients together. Top each crab cake with about 1 tablespoon for an added spicy flavor.
Recipe Notes

Veggie Tots

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How do I be more creative with my vegetable game? How do I repurpose leftover vegetables? Our answer: VEGGIE TOTS! Try this fun and tasty recipe at your next meal.


Veggie Tots
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Rating: 4
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Servings Prep Time
8 servings (4 tots per serving) 10 minutes
Cook Time
12 minutes
Servings Prep Time
8 servings (4 tots per serving) 10 minutes
Cook Time
12 minutes
Veggie Tots
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Rating: 4
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Servings Prep Time
8 servings (4 tots per serving) 10 minutes
Cook Time
12 minutes
Servings Prep Time
8 servings (4 tots per serving) 10 minutes
Cook Time
12 minutes
Ingredients
Servings: servings (4 tots per serving)
Units:
Instructions
Oven Instructions
  1. Preheat oven to 425F, place oven rack in the middle of the oven and line baking sheet with silicone mat or parchment paper.
  2. Steam or microwave the potatoes to the point where a fork is easily inserted but its too tough to eat (20 seconds for ready to eat potatoes in microwave)
  3. Once they are cooked, drain them and set them aside to cool down.
  4. Then place 2 cups of thawed broccoli florets into your food processor and pulse it until the broccoli resembles coarse rice. (should yield 1 1/2 cups chopped)Measure out 1 1/2 cups of the finely chopped broccoli and transfer into a large bowl.
  5. Next, pulse the semi-cooked potatoes and 1 1/2 cups of the Parmesan cheese; pulse just enough to break up the potatoes and combine then with the cheese.
  6. Place the cheese and potato mixture into the bowl with the broccoli.Add seasoning into the large bowl and fold all ingredients with a large spatula to combine all ingredients evenly.
  7. Then place grated parmesan cheese and panko bread crumbs into small bowl.Form small balls with a 1 tablespoon size cookie scoop or your hands and a spoon with the folded. Once the ball is formed, roll each veggie tot in the grated cheese and bread crumb coating
  8. Place each veggie tot on the baking sheet, about 1/2 inch apart.Bake 12 minutes, until golden brownRemove from the oven, let cool for 2-3 minutes and enjoy!
Air Fryer Instructions
  1. Complete instructions 2-8 from the "Oven Instructions" section.
  2. Preheat the air fryer to 400°F and set the time for 7 minutes.
  3. Once preheated, place food on the tray/basket making sure not crowd the tots. Spray the top of the tots with non-stick cooking spray.
  4. Close the air fryer and start the cooking. Halfway through, turn the tots over and spray the tops with non-stick cooking spray and finish the cooking.
  5. Note: you might have to cook the tots in batches.
Recipe Notes

May use fresh potatoes for this recipe instead of the ready to use russet potatoes.