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Recipes

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Banana Bread Muffins with Ricky’s Sweet Chai Peanuts

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Yields: 8 – 12 muffins

Ingredients

1                      banana bread recipe prepared, but not cooked

5.25 oz             Ricky’s Sweet Chai Peanuts (3 small bags)

1 cup                brown sugar

½ cup               all purpose flour

½ stick              softened butter

 

            This is super easy! Add the Ricky’s Sweet Chai Peanuts, brown sugar and softened butter to a food processor and process till mixture is nice and crumbly. If necessary, add the flour to give the mixture a less clumpy feel.

            Pour your prepared banana bread recipe into lined muffin tins. Depending on the size of your muffin tins, you should fill 8 – 12 muffins. Add the peanut crumble mixture to the top of each muffin, covering thoroughly. Bake according to your banana bread recipe, but be sure to check on them to make sure they don’t overcook!

© Ricky’s Lucky Nuts, LLC

 

Caramel Sundae with Ricky’s Real Coffee Peanuts

sundaeeidted.jpgYields: 4 Cups

Ingredients

4 cups              vanilla ice cream                   

1 cup               caramel sauce

½ pint              sliced strawberries

3.5 oz              Ricky’s Real Coffee Peanuts (2 small bags)

4                     Ricky’s Lacy Cookies (optional)

 

            Using a rolling pin, spread the peanuts on a clean counter and roll over them till they are broken into small pieces. Scoop 1 cup ice cream each into 4 serving bowls. Heat caramel sauce in microwave or stove top and pour over ice cream. Top with strawberries and crumbled peanuts. Add 1 Ricky’s Lacy Cookie per bowl and serve immediately. In place of Lacy Cookies, serve with a piece of biscotti.

 

© Ricky’s Lucky Nuts, LLC

Creamy Cilantro Dip with Ricky’s Spicy Chile Chipotle Peanuts

cilantro-dipedited.jpgYield: 2 cups 

Ingredients

1 cup               sour cream                 

2 cups              packed cilantro

1 - 2                 limes

pinch               salt

½                     chopped jalapeno, deseeded and deribbed             

3.5 oz              Ricky’s Spicy Chile Chipotle Peanuts (2 small bags)

½ cup               olive oil

 

            In a food processor add peanuts and oil and blend until a peanut butter texture. Add cilantro, sour cream, jalapeno and juice from one lime. Taste. Add additional lime and salt to taste and serve immediately with corn or flour tortilla chips.

            This also makes a great sauce for baja-style fish tacos! If you refrigerate before serving, the dip will get a little stiff so pull out and bring to room temperature or reblend in food processor to loosen up. You can add a little water to loosen up as well.

© Ricky’s Lucky Nuts, LLC

Savory Mole Sauce with Rickys Spicy Chile Chipotle Peanuts

featured here with chicken enchiladas

mole-enchiladaedited.jpgYield: 4 cups

Ingredients

4 oz                 olive oil

1 cup               onion, finely diced

2 Tbl                garlic, finely chopped

3 Tbl                chipotle chile powder

3 Tbl                dark chile powder

5.25 oz            Ricky’s Lucky Nuts Spicy Chile Chipotle Peanuts (3 small bags)

3 Tbl                all purpose flour

4-5 cups           chicken stock

3 Tbl                brown sugar

3 oz                  unsweetened chocolate, chopped

½ tsp                salt (less is required if using canned chicken stock with sodium)

 

Directions

   In a large sauce pan heat olive oil over medium heat. Add onions and cook until tender and slightly brown. Add garlic, chipotle powder, chile powder and peanuts. Continue cooking over medium heat, stirring constantly until mixture browns (about 3 minutes). Add flour and cook an additional one minute.

   Slowly add chicken stock 1 cup at a time and stir with a whisk until thickened. You may not need to use all of the broth. The mole should be the consistency of pea soup. Simmer over low heat for 3 to 4 minutes, scraping the bottom of the pan to prevent scorching. While simmering, whisk in the chocolate, taste and adjust salt as needed.

   Cool slightly and transfer all of the mole into a food processor and process until smooth. If you do not have a food processor, you can use a blender but do not blend until the mole has first cooled completely.

   Substitute this mole sauce for the regular red sauce in any chicken enchilada recipe or serve over grilled meats. Sauce will keep in your refrigerator for up to one week.

© Ricky’s Lucky Nuts, LLC

Sweet Egg Rolls with Ricky’s Thai Red Curry Peanuts and Orange Glaze

eggrolledited.jpgYield: 8 rolls 

Ingredients

1 pack              fresh egg roll wrappers (in the refrigerator section of your grocery)

48 oz               high smoke point oil such as peanut oil (oil needs to be heated to 375 degrees)

1 cup               finely chopped dried figs

1 cup               unsweetened shredded coconut

½ cup               sweetened, condensed milk

8 oz                  fresh mascarpone cheese

5.25 oz             Ricky’s Thai Red Curry Peanuts (3 small bags)

¼ cup               powdered sugar (optional)

1                      orange, segmented

 

Orange Drizzle Ingredients

1 cup               orange juice

¼ cup               orange liqueur (optional)

2 Tbl                corn starch

½                     lemon

1                      Tbl sugar

 

            The orange drizzle should be started first in order to have time to reduce. In a small sauce pot add orange juice, orange liqueur, juice from lemon and sugar and begin heating on low. In a separate bowl mix the corn starch with a couple ounces of water and mix until it is dissolved. When orange juice mixture is bubbling, start by adding 1 Tbl of the corn starch mixture, stir well. You want the orange juice to reduce to a drizzle which may require more corn starch. Add just enough to begin seeing the orange juice thicken. It will thicken even more when it cools. If you add too much, you can thin out with more orange juice. You can make this in advance and simply reheat before serving.

            In a deep pot add oil and begin heating on medium. Use a candy thermometer to watch the temperature. You will be adding the rolls when it reaches 375 degree. You do not want the oil getting hotter than this.

            Empty the bag of Ricky’s Thai Red Curry Peanuts on a clean counter or large cutting board. Using a rolling pin, pressing firmly, roll across the nuts to break into smaller pieces.

            In a large bowl mix mascarpone cheese and condensed milk till smooth, then stir in peanuts, figs, and coconut. Take one egg roll sheet from package and place on clean counter or cutting board with a corner facing you. Take 1/8 of the stuffing mixture and dollop about half-way between center of egg roll and corner facing you. Spread the mixture so it is about a 3 inch tube shape. Begin rolling the from the corner facing you to the far corner, at the middle, tuck in the sides and roll to the end. You can dab the seam with a bit of water and then seal off. Repeat with 7 more rolls.

            Slowly lower 1 or 2 rolls into the oil. Oil should sizzle and roll should begin cooking immediately. When one side is golden brown flip it and brown the other side. Remove from oil and drain on paper towel. Proceed with cooking remaining rolls.

            Cut each roll in half and stack on a plate. Drizzle orange glaze on top, and if you like, dusting with powdered sugar and a few more peanuts. Garnish with several orange segments. Serve immediately.

© Ricky’s Lucky Nuts, LLC

 

Thai Noodle Salad with Ricky’s Thai Red Curry Peanuts

noodle-saladedited.jpgYield: 4 Servings

Salad Ingredients

4 oz                  rice noodles, (thin or wide) cooked and cooled

1 ½                  cups shredded carrots

2 cups              shredded cabbage

1                      medium jalapeno, deseeded and finely chopped

1 cup               chopped fresh cilantro

3.5 oz               Ricky’s Thai red Curry Peanuts (2 small bags)

 

Dressing Ingredients

½ cup               creamy peanut butter

½ cup               olive oil

¼ cup               rice wine vinegar

¼ cup               soy sauce

1 Tbl                honey

1 Tbl                powdered ginger

1                      large garlic clove, finely chopped

¼ cup               water

 

            In a large bowl mix noodles, carrots, cabbage, cilantro and jalapeno and set aside. In a small food processor add all dressing ingredients and mix thoroughly. You can also use a jar and simply shake well. Add dressing to noodles and mix, adding carrots, cabbage, cilantro and jalapeno.

            Empty the bags of Ricky’s Thai Red Curry Peanuts on a clean counter or large cutting board. Using a rolling pin, pressing firmly, roll across the nuts to break into smaller pieces. A rolling pin works better than a food processor to keep the peanuts in larger broken pieces. Mix the peanuts in with the dressed noodles and serve immediately.

© Ricky’s Lucky Nuts, LLC

 

 

Lacy Cookies with Ricky’s Sweet Chai Peanuts

lacy-cookieedited.jpgYield: Several Dozen (depending on size of cookie you make)

Ingredients

3 ½ cups         all purpose flour                    

4 cups              sugar

1 lb                  softened salted butter

3                     eggs

5.25 oz            Ricky’s Sweet Chai Peanuts (3 small bags)

 

            Preheat oven to 350 degrees. In a mixer, cream butter and sugar. Add eggs one at a time till well blended. Slowly add flour while mixing until all flour is mixed being careful not to over mix. On low setting, mix in whole peanuts.

            This batter gets very sticky, very quickly so keep in the refrigerator until you are ready to spoon on to your cookie sheets. With a spoon or fork drop golf ball size (or smaller) amounts on to ungreased cookie sheets. These cookies really spread out while cooking so be sure to give them plenty of room. Immediately place in oven and set for 8 minutes. These cookies go from almost done to over done very quickly so at 8 minutes check on them. They may need to go till 10 minutes. When the edges turn golden they are done. Remove from oven and transfer to cooling racks immediately.

© Ricky’s Lucky Nuts, LLC

 

Spicy Cool Summer Salad with Ricky’s Spicy Chile Chipotle Peanuts

spicy-saladedited.jpgYield: 4 Servings

Spicy Dressing Ingredients

(Yields 3 cups)

3                              Anaheim peppers

2                              tomatoes

5 oz                        champagne vinegar

3 oz                        sherry vinegar

2 oz                        water

½ Tbl                      sugar

½ tsp                    salt

¼ tsp                    black pepper

12 oz                      extra virgin olive oil

 

Salad Ingredients

8 oz                        field greens

1                              avocado, diced

2                              black plums, sliced

1                              pink grapefruit, in segments

4 oz                        spicy dressing

3.5 oz                    Ricky’s Lucky Nuts Spicy Chile Chipotle Peanuts (2 small bags)

 

 

Dressing Directions

   Roast tomatoes and Anaheim peppers over open flame until skins are entirely blackened. Preferably, use a bbq to roast, but you can also roast under a broiler.

   Remove tomatoes and set aside. Remove peppers and place in a covered container to steam for 3 minutes. Remove skins and seeds from peppers.

   In a food processor combine tomatoes and peppers and puree while adding vinegars, water, sugar, salt and black pepper. Once all these ingredients are mixed well, begin drizzling in the olive oil while blending. Taste and add additional salt & pepper if necessary. Pour in a jar and refrigerate.

 

Salad Directions

   In a large mixing bowl combine all ingredients except peanuts and toss thoroughly and serve on plates. Garnish with Ricky’s Lucky Nuts Spicy Chile Chipotle Peanuts.

© Ricky’s Lucky Nuts, LLC

 

Strawberry Salad with Ricky’s Black Pepper & Sea Salt Peanuts

strawberry-saladedited.jpgYield: 4 Servings

Salad Ingredients

8 cups              field greens

2 cups              sliced strawberries

4 oz                  chevre cheese

1.75 oz             Ricky’s Lucky Nuts Black Pepper & Sea Salt Peanuts (1 small bag)

 

Dressing Ingredients

½ cup               extra virgin olive oil

¼ cup               fruit vinegar (currant or strawberry are nice)

2 Tbl                strawberry jam or jelly

¼ tsp                salt

¼ tsp                pepper

 

            For the dressing, simply add all ingredients to a jar and shake vigorously or mix in a small food processor. Set aside. Empty bag of Ricky’s Black Pepper & Sea Salt Peanuts on to a clean counter. Using a rolling pin, pressing firmly, roll across the nuts to break into smaller pieces. A rolling pin works better than a food processor to keep the peanuts in larger broken pieces.

            Arrange greens on 4 plates and top with sliced strawberries and crumbled chevre cheese. Drizzle on dressing just before serving and then add peanuts. It is best not to pre-toss this salad as the liquid in the dressing will dissolve the coating on the peanuts. Enjoy!

© Ricky’s Lucky Nuts, LLC

 

 

Ricky’s Mascarpone and Strawberry Dessert with Black Pepper & Sea Salt Peanuts

marscaponeedited.jpgYield: 4 Servings

Ingredients

1 cup               balsamic vinegar

2 cups              sliced fresh strawberries

8 oz                  fresh mascarpone cheese

⅛ cup               powdered sugar (optional)

3.5 oz               Ricky’s Black Pepper & Sea Salt Peanuts (2 small bags)

 

            In a small sauce pan begin heating your balsamic vinegar till bubbling. Continue cooking until vinegar has reduced to a drizzle consistency. This should be prepared well in advance for 2 reasons. The vinegar needs to cool completely in the refrigerator once reduced and If you are having guests over, it is better not to have the smell of cooking vinegar in your kitchen while entertaining. Make it the morning of your party!

            Spread Ricky’s Black Pepper & Sea Salt Peanuts on to a clean counter. Using a rolling pin, pressing firmly, roll across the nuts to break into smaller pieces. A rolling pin works better than a food processor to keep the peanuts in larger broken pieces.

            In a small bowl, place the mascarpone cheese and whip with a fork. This is not meant to be a super sweet dessert but if you want to sweeten the cheese just a bit, add a little powdered sugar.         Dollop equal amounts of the cheese on to 4 small dessert plates. Add strawberries and peanuts to each dish and drizzle with reduced vinegar. Serve immediately.

© Ricky’s Lucky Nuts, LLC