Posted on 9th Dec 2009 @ 2:20 PM

Our Holiday Gift to you!!  Our 6 pack of Wine Nuts featuring our Merlot, Lemoncella, Chardonnay, Margarita Mix, &  Choco~Late Wine Nuts; & Fire Dancer Jalapeño Nuts is now only $34.99!!  Click here to receive this special limited time offer.

Enjoy the 6 days of Christmas with these 6 amazing Recipes featuring each flavor of our Wine Nuts & Fire Dancer Jalapeño Peanuts.

Merlot Evening Steak

Merlot Wine Nuts, ½1/2 cup chopped
Bone Suckin' Yaki, ½1/2  ½ cup
Bone Suckin' Mustard, ½ ½1/2 tsp
Roasted Red Pepper, 1 Tbsp. chopped
Horseradish, 1 tsp.
Strawberry Jelly, 2 Tbsp.
Steak Fillets, 28 oz

Chop Merlot Wine Nuts and set aside.  Mix Bone Suckin' Yaki, Bone Suckin' Mustard, horseradish, red pepper and jelly together.  Add chopped Wine Nuts and mix in.  Place steaks in marinade and cover for at least 30 minutes.  Turning steaks after 5 minutes so they are thoroughly covered in marinade, this should be done at room temperature, not refrigerated.  Then, cook or grill to desired taste.  (Also excellent with sliced onions marinated with steak in the Marinade and then fried in olive oil or peanut oil.)


Fire Dancer Jalapeño Peanut Chicken

Fire Dancer Jalapeño Peanuts, 11oz
Chicken Breast, 5 Boneless Skinless
Bleu Cheese / Ranch Salad Dressing

Preheat oven to 350º.  Rinse thawed chicken breasts under cool water, pat dry with paper towels.  Slice breasts lengthwise into 1.5" wide strips, set aside.  Chop Fire Dancer Jalapeño Peanuts.  Roll chicken strips in chopped nuts and place on un-greased baking sheet.  Place in oven and bake for 25-30 minutes.  We suggest serving chicken over a salad with Bleu Cheese dressing.  *Slice smaller strips for great hors d’oeuvres.


Margarita Blues

Margarita Mix Wine Nuts, 3/4 cup
Crushed Pineapple, 2 / 20 oz. cans
Blueberries, 2 lbs.
Sugar, 1/3 cup
Yellow Cake Mix, 1 box
Butter, 3/4 stick, freeze for 1 hour

Drain pineapple. Evenly spread drained pineapple in bottom of 9 x 13 inch cassorole dish. Top that with an evenly spread layer of blueberries. Sprinkle 1/2 of the sugar on top of fruit layer.  

Use the entire package of yellow cake mix to create another layer on top of the fruit. Crush Margarita Mix Wine Nuts and spread all over the top of yellow cake mix. Use cheese grater and grate frozen butter on top of nut layer. Sprinkle rest of the sugar on top for slightly glazed affect.

Bake at 350º for 30 minutes or until top of cobbler is golden brown.

Frozen Butter Tip: To help make putting the butter on easier and more evenly, freeze your stick of butter before using it. When you are ready to use it, get a cheese shredder and shred the stick of butter like you would cheese. This makes it easier to control where the butter is being put and how much is applied.

Lemoncella Chicken

Lemoncella Wine Nuts have No Sodium!

Lemoncella Wine Nuts, chopped 1 cup
Chicken Boneless, Skinless Breasts, Washed, 4
Garlic Cloves, chopped, 2
Onion, sliced in strips, ½
Pepper, sliced in strips, ½
Triple Sec, 1 shot
White Rum, 1 shot
Lemon Juice, ½ cup
Olive Oil, ½ cup
Ground Pepper, 1 ½ tsp.
Basil, ½ tsp.
Salt, 1 tsp.
Sugar, 1 Tbsp.

Mix together, lemon juice, olive oil, garlic, sugar, salt, pepper, basil, rum and triple sec. Stir in onion and pepper slices. (Rum and triple sec optional).  Pour mixture over chicken and marinate for ½ hour in refrigerator.  After ½ hour, take chicken breasts and roll in chopped nuts.  Place in greased dish and place Lemoncella Wine Nuts, onions and peppers on top of chicken.  Back covered 375° for 30 minutes then remove cover and bake for another 30 minutes uncovered.  Serve over rice.

 

Chardonnay Seaside Sauce 

Chardonnay Wine Nuts, 1 oz chopped
Chardonnay Wine, 3 Tbs
Bone Suckin' Mustard, 1 Tbs
Lemon or Lime Juice, 2 Tbs
Mayonnaise, 2 Tbs
Paprika, 1 tsp
Garlic Powder, ¼ tsp

Whisk together, cover and chill.  Spoon over any cooked seafood, grilled salmon, shrimp, oysters, flounder, crabs, scallops, clams, etc.  Serve with lemon wedges.  YUM!

(Also is delicious as a fresh salad dressing!)

   
Choco~Late Peanut Butter

Combine: 1 can of Choco-La te Wine Nuts and 2 Tbsp. Peanut Oil in blender.  Blend on medium speed until peanut butter is chunky or smooth. Your choice!