Go Nuts

Homemade peanut butter was so easy to make! Now it is not going to be super creamy like you can get at the store.  You can add oil and get closer, but I wanted more of a natural peanut butter.  Plus it didn’t need it!  I will say, you can buy already roasted peanuts at the store.  However, I would recommend still warming them before trying to blend.  The process was easier with nuts that were still warm.  


Homemade Peanut Butter

2 cups raw, shelled peanuts

¼ tsp salt, more or less to taste

If you want extra creaminess, add 1-2 Tbps. peanut oil.

For a little sweetness, feel free to add 1-2 Tbsps. honey. 

Preheat oven to 350°F.  Place peanuts in a single layer on a rimmed baking sheet lined with parchment paper. Bake until lightly golden brown and glossy with oil from the peanut, 10-15 minutes.  Transfer warn peanuts to a food processor fitted with the blade attachment or blender.  Pulse a few times just until chopped.  If you want crunchy peanut butter, remove ½ cup of peanuts now.  Process continuously for a minute at a time and scrape down the sides after each minute.  After 3 minutes, add salt and any other additions you want to add.  Process for another 2 minutes or until it is smooth.  If you reserved the extra nuts for crunchy peanut butter, add them now and pulse a few times just to mix.  Transfer to an airtight storage container and store in the fridge.


Recipe adapted from thekitchn.com.

Sweet & Spicy Chicken

1-2 lbs boneless skinless chicken breast

1 cup chicken broth

1 cup pepper jelly

½ cup creamy peanut butter

¼ cup reduced-sodium soy sauce

2 garlic cloves, minced

¼ tsp salt

¼ tsp pepper

½ cup chopped sweet yellow pepper

Hot cooked rice and lime wedges, optional for serving 

Place Crock Pot Liner in slow cooker.  Place chicken in a 4-qt. or larger slow cooker. Combine broth, jelly, peanut butter, soy sauce and garlic in small bowl and pour over chicken. Cook, covered, on low until chicken is tender, 6-8 hours.  Remove chicken from slow cooker and cool slightly. Shred with two forks. Skim fat from cooking juices. Return meat to slow cooker. Stir in salt and pepper.  Sprinkle each serving with yellow pepper. If desired, serve with rice and lime wedges.  I also like to serve this in taco shells or as a quesadilla. Yum!

Recipe adapted from tasteofhome.com


Thai Chicken Pizza

1 cup cooked chicken, shredded

cup shredded carrots

½ yellow bell pepper, thinly sliced

1 cup shredded mozzarella

½ cup cilantro leaves

For crust:

2 ½ cups all-purpose flour

1 Tbsp. quick rise yeast

1 Tbsp. olive oil

1 cup warm water

1 tsp sugar

¼ tsp salt

For peanut sauce:

½ cup peanut butter

½ cup soy sauce

3 Tbsps. toasted sesame oil

3 Tbsps. red wine vinegar

1 Tbsps. brown sugar

1 Tbsp. Thai chili sauce

2 tsps. minced garlic

1 tsp red pepper flakes

Pre heat the oven to 450°F.  For crust: simply add all crust ingredients to a large mixing bowl and mix well to combine.  Let rise for 20 minutes. On a lightly floured surface, roll out to desired size to fit your pan.  Usually you are looking for a 10 or 12 inch circle.  If you're making this in under 30 minutes, use a store bought crust or make this recipe ahead of time. For sauce: whisk all sauce ingredients together in a medium bowl.  Spoon 3/4 (or the whole thing if you like it saucy) peanut sauce and spread over dough. Add chicken, peppers, carrots evenly over the sauce and top with cheese.  Bake for 15-20 minutes and top with fresh cilantro.  Feel free to dip pizza in leftover sauce as you eat.

Recipe adapted from thebewitchinkitchen.com


Peanut Butter Cookies

1 cup peanut butter

1 cup sugar

1 tsp pure vanilla extract

1 large egg, lightly beaten

Preheat oven to 350°F.  Line cookie sheet with parchment paper.  Add all ingredients to large mixing bowl.  Mix well to combine.  Use cookie scoop or tablespoon to scoop dough onto prepared cookie sheets.  Flatten dough with the tines of a fork, making a crosshatch pattern on cookies.  Bake 10 minutes.  Let cool 2 minutes on cookie sheet.  Remove to wire cooling racks to cool completely.


Peanut Butter Baked Oatmeal

1 ½ cup old fashioned rolled oats

1 tsp ground cinnamon

½ cup creamy peanut butter

1 ½ cups unsweetened almond milk, at room temperature

½ cup raw honey

1 large egg, lightly beaten

2 Tbsps. melted coconut oil, cooled slightly

1 ½ tsps. pure vanilla extract

1 cup fresh raspberries

1 cup fresh blueberries, divided

Preheat the oven to 375°F. Grease an 8×8 inch baking dish with nonstick spray and set aside.  In a medium bowl, mix together oats, cinnamon and salt. Add peanut butter and almond milk to a large bowl and whisk until mostly combined and there are no large clumps of peanut butter (it won’t be completely smooth and that’s okay). Add in honey, egg, oil and vanilla and whisk again until combined.  Place all of the raspberries and half of the blueberries evenly in the bottom of the prepared baking dish. Sprinkle oat mixture over the top, then evenly pour liquid mixture over oats. Top with remaining half of the blueberries.  Bake for 40 to 45 minutes, until golden brown and oats have set. Let stand for at least 15 minutes, then serve as desired.  Feel free to add peanuts or almond slivers and fresh berries to top it off when eating!

Recipe adapted from cooknourishbliss.com.