BBQ Tex-Mex Chicken Bowls with Chopped Mariani Hickory Smoked Almonds

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INGREDIENTS

For the slaw

  • 3 cups shredded cabbage

  • 1 scallion, sliced

  • 2 tablespoon mayonnaise

  • Juice of 1 lime

  • Salt and pepper, to taste

For the salsa

  • 1 cup corn kernels

  • 1 cup black beans, drained and rinsed

  • 1 cup diced tomatoes (fresh or canned)

  • Juice of 1 lime

  • Salt and pepper, to taste

For the chicken

  • 1 lb. boneless skinless chicken thighs

  • 1 tablespoon olive oil

  • Salt and pepper, to taste

  • ⅓ cup barbeque sauce

For assembling the bowls

  • 2 cups brown rice, cooked

  • ½ cup Mariani Hickory Smoked Almonds, chopped

  • 1 avocado, sliced

  • 4 lime wedges

INSTRUCTIONS

  1. Preheat the oven to 400℉ and line a baking sheet with parchment paper.   Add the chicken to a mixing bowl with the olive oil, salt, pepper, and 2 tablespoons of barbeque sauce.  Toss until the chicken is evenly coated with barbeque sauce.  Transfer to the oven and bake for 40 minutes.

  2. While the chicken is cooking, make the slaw.  Add the cabbage, scallion, mayonnaise, lime juice, salt, and pepper to a large bowl and toss until the cabbage is all thinly coated with mayonnaise.

  3. When the chicken is finished baking, let it rest for 5 minutes.  Then transfer it to a clean bowl and use 2 forks to shred it into bite-sized pieces.  Pour the rest of the barbeque sauce over the shredded chicken and toss until all of the chicken is evenly coated.

  4. Make the salsa.  Add the corn, black beans, tomatoes, lime juice, salt, and pepper to a medium bowl and toss until combined.

  5. Assemble the bowls.  Add ½ cup of rice to a serving bowl.  Spoon some salsa and slaw on top.  Finally add the shredded chicken, and top with 2 tablespoons of chopped hickory smoked almonds, a few avocado slices, and a lime wedge.

Tofu and Green Bean Stir Fry

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INGREDIENTS

  • 1 tablespoon vegetable oil

  • 1 block (12 oz.) firm tofu, cut into 2” cubes

  • 2 cloves garlic, minced

  • 2 tablespoon soy sauce

  • 2 teaspoon sesame oil

  • 1 tablespoon rice vinegar

  • 12 oz. green beans

  • ⅓ cup Mariani Sliced Almonds

  • 2 tablespoons chili crisp

  • Optional: 2 teaspoon sesame seeds, for garnish

INSTRUCTIONS

  1. Add the vegetable oil to a large skillet over medium heat.  Add the tofu to the skillet.  Cook the tofu for 2 minutes on one side, until slightly golden and crispy.  Flip and cook for 2 minutes on the other side.  Remove the tofu from the skillet.

  2. Add the garlic to the skillet and saute for 2 minutes.  Add the soy sauce, sesame oil, and rice vinegar and mix until combined.

  3. Add the tofu and green beans to the skillet.  Sauté for 5-8 minutes, until the green beans are slightly soft and the tofu and green beans are all coated in sauce.  Remove from heat.

  4. Add the almonds to a separate skillet over medium-low heat.  Stir over heat for 3 minutes, until lightly toasted.

  5. Transfer the stir fry to a serving dish.  Top with almonds, chili crips, and sesame seeds.

Grilled Peaches with Candied Walnuts

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INGREDIENTS

  • ½ cup Mariani Walnuts

  • 3 tablespoons granulated sugar

  • 2 yellow peaches or nectarines, cut in halves

  • 2 tablespoons butter

  • 2 tablespoons brown sugar

  • ¼ teaspoon cinnamon

  • Vanilla ice cream, for serving

INSTRUCTIONS:

  1. Add the walnuts and granulated sugar to a skillet over medium heat. Stir over heat for 5 minutes, until the sugar is melted, and the walnuts are toasted. Transfer the walnuts onto a piece of parchment paper and spread them out so that they do not clump together while they cool. Set aside.

  2. Preheat the grill to medium-high heat. Brush the cut side of the peaches with the melted butter. Place the peaches on the grill, cut side-down, and cook for 2 to 3 minutes, until you can see clear grill marks. Flip and cook them cut side-up for 2 minutes.

  3. Sprinkle the brown sugar and cinnamon onto the cut side of the peaches. Top with candied walnuts and a scoop of vanilla ice cream