15 Nut-Crusted Dinner Recipes That Add Crunchy Protein Boosts

Nut-crusted dinner recipes offer a delightful blend of crunch and protein. Options include Almond-Crusted Chicken with honey mustard glaze, Pistachio-Crusted Salmon paired with citrus salsa, and Walnut-Crusted Tofu Steaks served alongside garlic mashed potatoes. Hazelnut-Crusted Pork Chops with apple chutney and Cashew-Crusted Shrimp with coconut rice elevate any meal. Additional mouthwatering choices feature Chestnut-Crusted Duck and Sesame-Crusted Tuna. Each provides unique flavors and textures, making them ideal for impressing guests or enjoying a satisfying dinner at home. More enticing possibilities await.

Almond-Crusted Chicken Breast With Honey Mustard Glaze

Almond-Crusted Chicken Breast with Honey Mustard Glaze is a delightful and hearty dish that combines the rich flavors of tender chicken with a crunchy almond crust, perfect for a weeknight dinner or a special occasion. This meal is not only satisfying but also packed with protein and healthy fats, making it a great option for both families and health-conscious eaters. The preparation time is approximately 30 minutes, making it a quick yet impressive meal.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 cup almond flour
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste
• 2 large eggs
• 1/4 cup honey
• 2 tablespoons Dijon mustard
• 1 tablespoon olive oil (for cooking)
• Fresh parsley, chopped (for garnish, optional)

Cooking Steps:

1. Preheat your oven to 375°F (190°C).
2. In a shallow bowl, mix together the almond flour, grated Parmesan cheese, garlic powder, onion powder, salt, and pepper.
3. In another bowl, whisk the eggs until well combined.
4. Dip each chicken breast first into the egg mixture, allowing the excess to drip off, then coat it in the almond flour mixture, pressing firmly to guarantee a good coating.
5. Heat olive oil in a large oven-safe skillet over medium heat. Once hot, add the almond-crusted chicken breasts and cook for about 3-4 minutes on each side or until golden brown.
6. While the chicken is cooking, prepare the honey mustard glaze by whisking together honey and Dijon mustard in a small bowl.
7. Once the chicken is browned, drizzle half of the honey mustard glaze over the top of each chicken breast.
8. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 75°C).
9. Remove from the oven, drizzle with the remaining honey mustard glaze, and allow it to rest for a few minutes.
10. Garnish with fresh parsley before serving.

Variations and Tips:

• For added flavor, consider marinating the chicken in lemon juice, garlic, and herbs for 30 minutes before preparing.
• Swap the almond flour for other nut flours like cashew or hazelnut flour for alternative flavors.
• Try adding herbs like paprika or Italian seasoning directly into the almond coating for an extra flavor kick.
• Serve this dish with a side of roasted vegetables or a fresh salad for a complete meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and can be reheated in the oven for best results.

Pistachio-Crusted Salmon With Citrus Salsa

Pistachio-Crusted Salmon with Citrus Salsa is a vibrant and flavorful dish that combines the rich, buttery taste of salmon with the delightful crunch of pistachios. This dish is perfect for seafood lovers and anyone looking to impress guests with a gourmet meal at home. With a preparation time of approximately 30 minutes, it's an ideal choice for a weeknight dinner or a special occasion.

Ingredients:

• 4 salmon fillets
• 1 cup unsalted pistachios, shelled and finely chopped
• 2 tablespoons breadcrumbs (optional)
• 2 tablespoons Dijon mustard
• 1 tablespoon honey
• Salt and pepper, to taste
• 2 tablespoons olive oil

Citrus Salsa:

• 1 orange, peeled and diced
• 1 grapefruit, peeled and diced
• 1 lime, juiced
• 1 tablespoon fresh cilantro, chopped
• 1 small red onion, finely chopped
• Salt, to taste

Cooking Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, mix the Dijon mustard and honey together until well combined.
3. Season the salmon fillets with salt and pepper and place them skin-side down on a baking sheet lined with parchment paper.
4. Brush the mustard-honey mixture over the top of each salmon fillet.
5. In another bowl, mix the chopped pistachios and breadcrumbs (if using) together, then press the mixture onto the mustard-coated fillets to form a crust.
6. Drizzle olive oil over the crusted salmon fillets and place them in the oven. Bake for about 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
7. While the salmon is baking, prepare the citrus salsa. In a separate bowl, combine the diced orange, grapefruit, lime juice, chopped cilantro, and red onion. Season with salt to taste and mix well.
8. Once the salmon is done, remove it from the oven and let it rest for a few minutes before serving.
9. Serve each salmon fillet topped with the citrus salsa for a revitalizing finish.

Variations:

• For added flavor, consider incorporating herbs such as dill or parsley into the citrus salsa.
• You can replace the salmon with another fish like trout or cod, adjusting the baking time as necessary.

Tips:

• Confirm that the pistachios are finely chopped so they adhere well to the salmon and create a nice crust.
• If you're looking for a gluten-free option, omit the breadcrumbs or use gluten-free alternatives.
• This dish pairs well with a side of steamed vegetables or a fresh green salad for a balanced meal.

Walnut-Crusted Tofu Steaks With Garlic Mashed Potatoes

Walnut-Crusted Tofu Steaks with Garlic Mashed Potatoes is a hearty and flavorful vegan dish that's perfect for anyone looking for a delicious plant-based meal. This dish not only showcases the rich and nutty flavor of walnuts but also complements it with creamy garlic mashed potatoes, making it ideal for a cozy dinner with family or friends.

The preparation time for this mouthwatering dish is about 30 minutes, plus additional time for marinating the tofu.

Ingredients:

• 14 oz firm tofu, pressed and sliced into steaks
• 1 cup walnuts, finely chopped
• 1/2 cup breadcrumbs
• 2 tablespoons nutritional yeast
• 2 tablespoons soy sauce
• 1 tablespoon maple syrup
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste
• 4 large potatoes, peeled and quartered
• 4 tablespoons vegan butter
• 1/4 cup almond milk (or any plant-based milk)
• 2 cloves garlic, minced
• Fresh parsley, for garnish (optional)

Cooking Steps:

1. Marinate Tofu: In a shallow bowl, mix the soy sauce, maple syrup, garlic powder, onion powder, salt, and pepper. Add the tofu steaks to the marinade and let them sit for at least 15 minutes to absorb the flavors.

2. Prepare the Mashed Potatoes: While the tofu is marinating, place the quartered potatoes in a pot of salted water. Bring to a boil and cook until fork-tender, about 15-20 minutes.

Drain the potatoes, then return them to the pot.

3. Mix Mashed Potatoes: Add the vegan butter, almond milk, and minced garlic to the drained potatoes. Mash until smooth and creamy. Season with salt and pepper to taste. Cover and set aside to keep warm.

4. Crust the Tofu: Preheat your oven to 400°F (200°C). In a shallow dish, combine the finely chopped walnuts, breadcrumbs, nutritional yeast, and a pinch of salt and pepper.

Take the marinated tofu steaks and dredge them in the walnut mixture, pressing gently to adhere the coating.

5. Bake the Tofu: Place the crusted tofu steaks on a baking sheet lined with parchment paper. Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.

6. Serve: Plate the garlic mashed potatoes and place a walnut-crusted tofu steak on each plate. Garnish with fresh parsley if desired. Enjoy your delightful meal!

Variations & Tips:

• Spicing it Up: Feel free to add herbs and spices to the walnut crust, such as paprika, cumin, or even chili flakes for a kick.
• Cooking Method: For a crispier texture, consider pan-frying the tofu steaks in a bit of oil before baking.
• Side Suggestions: Pair this dish with steamed broccoli or a simple green salad for a complete meal.
• Make Ahead: You can marinate the tofu and prepare the mashed potatoes ahead of time; just reheat before serving.

This dish is not only satisfying but also hosts a delightful crunch from the walnut crust and a comforting creaminess from the garlic mashed potatoes, making it a beloved choice for dinner any day of the week!

Hazelnut-Crusted Pork Chops With Apple Chutney

Hazelnut-Crusted Pork Chops with Apple Chutney is a delightful dish that combines the rich flavors of seasoned pork with a crunchy hazelnut crust and a sweet-tart apple chutney. This recipe is perfect for family dinners, gatherings, or even a special occasion when you want to impress your guests with a gourmet meal made at home.

The preparation time takes about 20 minutes, and the cooking time is around 30 minutes, so you can have this delicious dish ready in under an hour.

Ingredients:

• 4 bone-in pork chops (about 1-inch thick)
• 1 cup hazelnuts, chopped
• 1 cup breadcrumbs
• 1 tablespoon Dijon mustard
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 2 apples, peeled, cored, and diced
• 1/2 onion, finely chopped
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar
• 1/2 teaspoon cinnamon
• 1 tablespoon fresh ginger, grated
• 1 tablespoon butter

Cooking Steps:

1. Preheat the oven to 375°F (190°C).
2. In a shallow dish, combine the chopped hazelnuts, breadcrumbs, salt, and pepper. Set aside.
3. Pat the pork chops dry with paper towels and season both sides with salt and pepper.
4. Brush each pork chop with Dijon mustard on both sides, then press them into the hazelnut-breadcrumb mixture to fully coat them.
5. Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the pork chops and sear for about 3-4 minutes on each side, or until they are golden brown.
6. Transfer the skillet to the preheated oven and bake the pork chops for 15-20 minutes, until they reach an internal temperature of 145°F (63°C).
7. While the pork chops are baking, prepare the apple chutney. In a medium saucepan, melt the butter over medium heat.
8. Add the chopped onion and cook until softened, about 5 minutes.
9. Stir in the diced apples, apple cider vinegar, brown sugar, cinnamon, and ginger. Simmer for about 10-15 minutes, stirring occasionally, until the apples are tender and the chutney thickens slightly. Remove from heat.
10. Once the pork chops are done, allow them to rest for a few minutes before serving. Plate the pork chops and top each with a generous spoonful of apple chutney.

Variations and Tips:

• You can replace hazelnuts with pecans or almonds for a different flavor profile.
• For a spicy kick, add a pinch of crushed red pepper to the apple chutney.
• Serve with a side of roasted vegetables or a light salad for a complete meal.
• Verify the pork chops are not overcrowded in the skillet for an even sear. Cook in batches if necessary.

Cashew-Crusted Shrimp With Coconut Rice

Cashew-Crusted Shrimp with Coconut Rice is a delightful and exotic dish that brings together the flavors of the sea and the richness of tropical ingredients. This dish is perfect for seafood lovers and impresses family and friends with its crunchy texture and creamy rice.

It takes about 30 minutes to prepare and cook, making it an excellent option for a quick yet gourmet weeknight dinner or a special occasion.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1 cup raw cashews, chopped
• 1 cup panko breadcrumbs
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper, to taste
• 1 large egg, beaten
• 2 cups coconut milk
• 1 cup jasmine rice
• 1 tablespoon olive oil
• Fresh cilantro or scallions, for garnish (optional)
• Lime wedges, for serving

Cooking Steps

1. Prepare the Rice: In a medium saucepan, combine the jasmine rice and coconut milk. Add a pinch of salt and bring it to a boil. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is cooked and the liquid is absorbed. Fluff with a fork before serving.
2. Bread the Shrimp: Preheat your oven to 400°F (200°C). In a shallow bowl, mix the chopped cashews, panko breadcrumbs, garlic powder, paprika, salt, and pepper. In another bowl, place the beaten egg.
3. Coat the Shrimp: Dip each shrimp into the egg, allowing the excess to drip off. Then, coat it in the cashew-breadcrumb mixture, pressing lightly to guarantee the coating adheres well.
4. Bake the Shrimp: Place the breaded shrimp on a baking sheet lined with parchment paper. Drizzle with olive oil and bake for about 12-15 minutes, or until the shrimp are cooked through and the crust is golden brown.
5. Serve: Serve the cashew-crusted shrimp over a bed of coconut rice, garnished with fresh cilantro or scallions and lime wedges on the side.

Variations and Tips

• Shrimp Alternatives: If shrimp isn't your preference, this recipe works well with chicken tenders or even tofu for a vegetarian option.
• Spice it Up: For a kick, add some cayenne pepper to the breadcrumb mixture for a spicier crust.
• Grill Instead: For a smoky flavor, consider grilling the breaded shrimp instead of baking them. Just be sure to watch them closely to prevent burning.
• Extra Creaminess: For a richer coconut flavor in the rice, you can combine coconut milk with vegetable or chicken broth.
• Garnish Ideas: Besides cilantro and scallions, add sliced chilies or shredded coconut for extra flavor and texture.

Macadamia Nut-Crusted Tilapia With Lime Butter Sauce

Macadamia Nut-Crusted Tilapia with Lime Butter Sauce is a delightful and elegant dish that combines the mild, flaky texture of tilapia with the rich, buttery flavor of macadamia nuts. This dish is perfect for a special family dinner or a gathering with friends, especially for those looking to impress with minimal effort. The entire preparation and cooking time is approximately 30 minutes, making it a great option for a quick yet sophisticated meal.

Ingredients:

• 4 tilapia fillets
• 1 cup macadamia nuts, finely chopped
• 1/2 cup breadcrumbs (preferably panko for extra crunch)
• 1/4 cup all-purpose flour
• 2 large eggs, beaten
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1/2 cup unsalted butter
• Juice and zest of 1 lime
• Fresh cilantro or parsley, for garnish (optional)

Cooking Steps:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a shallow dish, combine the all-purpose flour with a pinch of salt and pepper.
3. In a second shallow dish, place the beaten eggs.
4. In a third shallow dish, mix the finely chopped macadamia nuts and breadcrumbs together.
5. Dredge each tilapia fillet in the flour mixture, shaking off any excess. Next, dip the fillet into the beaten eggs, allowing the excess to drip off, and finally, coat it evenly with the macadamia nut and breadcrumb mixture. Repeat for all fillets.
6. In a large skillet, heat the olive oil over medium heat. Once hot, add the coated tilapia fillets in batches, cooking for approximately 3-4 minutes per side until golden brown. Remove from skillet and transfer to the prepared baking sheet.
7. Bake the coated fillets in the preheated oven for 10-12 minutes, or until the fish is opaque and flakes easily with a fork.
8. While the tilapia bakes, prepare the lime butter sauce: In a small saucepan, melt the unsalted butter over low heat. Add the lime juice and zest, stirring to combine. Season with salt to taste, and keep warm until serving.
9. Once the tilapia is done, plate the fish and drizzle the lime butter sauce over the top. Garnish with fresh cilantro or parsley, if desired.

Variations and Tips:

• For a gluten-free option, substitute breadcrumbs with ground gluten-free crackers or crushed cornflakes.
• You can use other white fish varieties such as cod or haddock in place of tilapia, adjusting cooking times as necessary.
• To add a kick, mix in some crushed red pepper flakes or a dash of cayenne pepper into the macadamia-nut mixture.
• Serve the tilapia alongside steamed vegetables or a light salad for a complete meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to two days; reheat in the oven to retain crispness.

Pecan-Crusted Eggplant Parmesan

Pecan-Crusted Eggplant Parmesan is a delicious and unique twist on the classic Italian favorite. This dish features tender, breaded slices of eggplant coated with a crunchy pecan crust, then layered with marinara sauce and cheese, making it a hearty meal perfect for vegetarians or anyone looking to incorporate more plant-based dishes into their diet. The preparation time is approximately 45 minutes, making it suitable for a delightful weeknight dinner or a special occasion.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 cup all-purpose flour
• 3 large eggs, beaten
• 1 cup ground pecans
• 1 cup breadcrumbs
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Olive oil for drizzling
• Fresh basil for garnish (optional)

Cooking Steps:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Season the eggplant slices lightly with salt and let them sit for about 15 minutes to draw out excess moisture. Pat them dry with a paper towel.
3. Prepare three shallow bowls: one with flour, one with beaten eggs, and one mixed with ground pecans, breadcrumbs, oregano, garlic powder, salt, and pepper.
4. Dip each eggplant slice first into the flour, then into the beaten eggs, and finally coat them thoroughly in the pecan-breadcrumb mixture.
5. Place the breaded eggplant slices on the prepared baking sheet. Drizzle with olive oil to help them crisp up in the oven.
6. Bake the eggplant in the preheated oven for about 25 minutes, or until golden brown and crispy, turning them halfway through baking.
7. In a greased baking dish, layer half of the marinara sauce on the bottom, followed by half of the baked eggplant slices, half of the mozzarella, and half of the Parmesan cheese.
8. Repeat with the remaining ingredients, finishing with a layer of cheese on top.
9. Bake for an additional 20-25 minutes, until the cheese is bubbly and golden.
10. Remove from the oven and let it cool for a few minutes before garnishing with fresh basil, if desired. Serve hot.

Variations and Tips:

• For a spicier kick, add red pepper flakes to the pecan-breadcrumb mixture.
• You can substitute the marinara sauce with pesto or a cheesy béchamel for a different flavor profile.
• To make this dish gluten-free, use almond flour or gluten-free breadcrumbs in place of regular flour and breadcrumbs.
• For additional nutrition, consider layering in vegetables such as spinach or zucchini between the eggplant layers.
• Make it ahead of time by assembling the dish and refrigerating it before baking; just increase the baking time by about 10 minutes if baking from cold.

Nut-Crusted Quinoa-Stuffed Bell Peppers

Nut-Crusted Quinoa-Stuffed Bell Peppers are a colorful and nutritious dish that combines the wholesome goodness of quinoa, vibrant bell peppers, and a crunchy nut topping.

This meal is perfect for vegetarians, health-conscious eaters, or anyone looking to add some elegant flair to their dinner table. It takes about 30 minutes of preparation time and 30 minutes of cooking time, making it a quick weeknight dinner or an impressive option for entertaining guests.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 cup black beans, drained and rinsed
• 1 cup corn (fresh, frozen, or canned)
• 1 small red onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 1 cup shredded cheese (optional)
• 1 cup mixed nuts (such as almonds, walnuts, and pecans), finely chopped
• 2 tablespoons olive oil
• Fresh cilantro or parsley, for garnish (optional)

Cooking Steps:

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outsides with a little olive oil and place them in a baking dish, cut side up.
3. In a medium saucepan, combine the quinoa and vegetable broth (or water). Bring to a boil, then reduce the heat, cover, and simmer for about 15 minutes until the liquid is absorbed and the quinoa is fluffy. Remove from heat and set aside.
4. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Sauté the chopped onion and garlic until they are translucent and fragrant, about 5 minutes.
5. Add the cooked quinoa, black beans, corn, cumin, smoked paprika, salt, and pepper to the skillet. Mix well to combine, and remove from heat.
6. If using cheese, fold it into the quinoa mixture.
7. Stuff each bell pepper with the quinoa mixture, packing it in tightly.
8. In a small bowl, combine the chopped nuts with the remaining tablespoon of olive oil, salt, and pepper. Sprinkle this nut mixture generously over the top of each stuffed pepper.
9. Bake in the preheated oven for about 25-30 minutes, or until the peppers are tender and the nut topping is golden brown.
10. Remove from the oven, let cool for a few minutes, and garnish with fresh cilantro or parsley before serving.

Variations and Tips:

• You can add diced tomatoes or spinach to the quinoa mixture for added flavor and nutrition.
• For a spicier kick, include some chopped jalapeño or add cayenne pepper to the filling.
• If you're a meat lover, feel free to add cooked ground turkey or chicken to the quinoa mixture.
• To make it a lighter meal, skip the cheese or use a dairy-free alternative.

Enjoy your Nut-Crusted Quinoa-Stuffed Bell Peppers as a delightful, nutritious centerpiece that will please both your palate and your guests!

Sunflower Seed-Crusted Chicken Thighs With Lemon Herb Sauce

This delectable dish features chicken thighs coated in a crunchy sunflower seed crust, delivering a delightful texture and nutty flavor that pairs perfectly with a zesty lemon herb sauce.

This recipe is ideal for anyone looking to elevate a simple dinner into something extraordinary and is great for families or entertaining guests. The preparation time is approximately 15 minutes, with an additional 25-30 minutes for cooking, making it a perfect weeknight meal or weekend feast.

Ingredients:

• 4 bone-in chicken thighs, skin-on
• 1 cup raw sunflower seeds
• 1/2 cup breadcrumbs (preferably whole wheat)
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 eggs
• 2 tablespoons olive oil

For the Lemon Herb Sauce:

• 1/4 cup fresh lemon juice
• 1/4 cup olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon honey (or maple syrup for a vegan option)
• 1 clove garlic, minced
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste

Cooking Steps:

1. Preheat your oven to 400°F (200°C).
2. In a food processor, pulse the sunflower seeds until they resemble a coarse crumb. Be careful not to over-process them into a paste.
3. In a mixing bowl, combine the ground sunflower seeds, breadcrumbs, garlic powder, paprika, salt, and pepper.
4. In another bowl, whisk the eggs until well beaten.
5. Dip each chicken thigh into the egg mixture, allowing any excess to drip off, then coat thoroughly with the sunflower seed mixture, pressing lightly to adhere.
6. In a large oven-safe skillet, heat the olive oil over medium heat. Once hot, add the chicken thighs, skin-side down, and sear for about 5 minutes or until golden brown.
7. Flip the chicken thighs and transfer the skillet to the preheated oven. Bake for 20-25 minutes or until the internal temperature reaches 165°F (75°C).
8. While the chicken is baking, prepare the lemon herb sauce by whisking together the lemon juice, olive oil, Dijon mustard, honey, minced garlic, parsley, salt, and pepper in a small bowl.
9. Once the chicken is cooked, remove it from the oven and drizzle the lemon herb sauce over the top before serving.

Variations and Tips:

• For a gluten-free version, substitute the breadcrumbs with crushed gluten-free crackers or more sunflower seeds.
• You can use chicken breasts or tenders instead of thighs if you prefer leaner meat.
• Add some spices like cayenne pepper or Italian seasoning to the sunflower seed coating for an extra kick.
• Serve with a side of roasted vegetables or a fresh salad to complement the dish.
• This recipe can be marinated overnight in the egg mixture for even more flavor.

Brazil Nut-Crusted Cod With Mango Salsa

Brazil Nut-Crusted Cod With Mango Salsa is a delightful seafood dish that beautifully combines the rich, buttery flavor of Brazil nuts with tender, flaky cod.

This dish is an excellent choice for a healthy weeknight dinner or a special gathering, offering both taste and elegance. The preparation time is approximately 30 minutes, making it a quick yet impressive meal.

Ingredients:

• 4 cod fillets (about 6 ounces each)
• 1 cup Brazil nuts, finely chopped
• 1/2 cup breadcrumbs
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 teaspoon paprika
• 1 ripe mango, peeled and diced
• 1/2 red bell pepper, diced
• 1/4 red onion, minced
• Juice of 1 lime
• Fresh cilantro, for garnish

Cooking Steps:

1. Preheat the Oven: Begin by preheating your oven to 400°F (200°C).
2. Prepare the Cod: Pat the cod fillets dry with paper towels and season both sides with salt, pepper, and paprika.
3. Make the Nut Crust: In a shallow bowl, combine the finely chopped Brazil nuts and breadcrumbs. Mix well.
4. Coat the Cod: Brush each cod fillet with olive oil, then press the tops of the fillets into the nut-breadcrumb mixture, ensuring an even coating.
5. Bake the Cod: Place the coated fillets on a baking sheet lined with parchment paper. Bake in the preheated oven for 12-15 minutes, or until the fish flakes easily with a fork and the crust is golden brown.
6. Prepare Mango Salsa: In a medium bowl, combine the diced mango, red bell pepper, red onion, and lime juice. Stir gently to combine. Season with salt and pepper to taste.
7. Serve: Remove the cod from the oven and place it on serving plates. Top each fillet with a generous scoop of mango salsa and garnish with fresh cilantro.

Variations & Tips:

• Protein Substitution: This recipe also works wonderfully with other types of firm white fish such as halibut or tilapia.
• Nut Alternative: If you don't have Brazil nuts, consider using almonds or pecans for a different flavor profile.
• Salsa Twist: Add diced avocado or jalapeño to the mango salsa for extra creaminess or heat.
• Crispier Crust: For an extra crispy crust, broil the cod for the last 1-2 minutes of baking, keeping a close eye to prevent burning.
• Serving Suggestions: Pair the cod with a side of steamed vegetables or a quinoa salad for a complete meal.

Peanut-Crusted Cauliflower Steaks With Spicy Peanut Sauce

Peanut-Crusted Cauliflower Steaks with Spicy Peanut Sauce is a delightful, plant-based dish that offers a flavorful twist on traditional steak dinners.

These veggie steaks are perfect for vegans, vegetarians, or anyone looking to add more vegetables to their meals without sacrificing taste. The preparation time is approximately 30 minutes, making it an excellent option for a quick weeknight dinner or a casual weekend gathering.

The combination of crunchy peanuts and zesty sauce makes this dish both satisfying and delicious.

Ingredients:

• 1 large head of cauliflower
• 1 cup roasted unsalted peanuts, finely chopped
• 1 cup breadcrumbs (gluten-free if desired)
• 1/2 cup all-purpose flour (or chickpea flour for a gluten-free option)
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 cup water or vegetable broth
• 1 tablespoon soy sauce (or tamari for gluten-free option)
• 1 tablespoon lime juice
• Fresh cilantro, for garnish (optional)

Cooking Steps:

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

2. Carefully slice the cauliflower head into 1-inch thick steaks. You should be able to get about 2-4 steaks from a large head.

3. In a shallow dish, mix the flour (or chickpea flour), smoked paprika, garlic powder, salt, and pepper.

Add water or vegetable broth gradually while whisking until you reach a pancake batter consistency.

4. Prepare a second shallow dish with the chopped peanuts and breadcrumbs combined.

5. Dip each cauliflower steak first in the flour mixture, allowing the excess to drip off, then coat it in the peanut-breadcrumb mixture, pressing firmly to adhere.

6. Place the coated cauliflower steaks on the prepared baking sheet and bake for about 20-25 minutes, flipping halfway through, until golden brown and crispy.

7. During the last 5 minutes of baking, prepare the spicy peanut sauce by mixing soy sauce, lime juice, and any desired spices (such as sriracha or chili flakes) in a small bowl until well combined.

8. Once the steaks are done, remove them from the oven and drizzle the spicy peanut sauce over each serving. Garnish with fresh cilantro if desired.

Variations and Tips:

• For an extra kick, add chopped fresh chili peppers or a teaspoon of cayenne pepper to the flour mixture.
• Substitute the peanuts with other nuts like almonds or cashews for a different flavor profile.
• Serve with a side of steamed vegetables or a fresh salad to complete the meal.
• Make this dish ahead of time by preparing and baking the cauliflower steaks in advance, then reheating them before serving.

Chestnut-Crusted Duck Breast With Cherry Reduction

Chestnut-Crusted Duck Breast with Cherry Reduction is an exquisite dish that combines the rich, savory flavor of duck with the sweetness of cherries, creating a perfect balance that is sure to impress your guests.

Ideal for a special occasion or romantic dinner, this dish not only looks stunning when plated but also delivers a gourmet experience. The preparation time is approximately 30 minutes, with a cooking time of around 20 minutes, making it a relatively quick yet sophisticated meal.

Ingredients:

• 2 duck breasts
• 1 cup roasted chestnuts, finely chopped
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 cup fresh or frozen cherries, pitted
• 1/2 cup red wine
• 1 tablespoon balsamic vinegar
• 1 tablespoon honey
• Fresh thyme, for garnish (optional)

Cooking Steps:

1. Prepare the Duck Breasts: Score the skin of each duck breast in a crosshatch pattern, being careful not to cut into the meat. Season both sides with salt and pepper.
2. Make the Chestnut Crust: Place the finely chopped chestnuts on a plate. Press the skin side of each duck breast into the chestnuts to create an even coating.
3. Cook the Duck: In a skillet, heat the olive oil over medium heat. Place the duck breasts skin-side down and cook for about 6-8 minutes, allowing the fat to render and the skin to become crispy. Flip the breasts over and cook for an additional 4-5 minutes for medium-rare, or until desired doneness. Remove from the skillet and let rest for 5 minutes.
4. Prepare the Cherry Reduction: In the same skillet, add the cherries and cook over medium heat until they begin to soften, about 2-3 minutes. Add the red wine, balsamic vinegar, and honey. Let the mixture simmer and thicken for about 5-7 minutes, stirring occasionally, until it reaches a sauce-like consistency. Season with salt and pepper to taste.
5. Slice and Serve: Slice the duck breasts against the grain and arrange on plates. Drizzle with the cherry reduction, and garnish with fresh thyme if desired.

Variations and Tips:

• For a Spicy Kick: Add a pinch of red pepper flakes to the cherry reduction for extra flavor.
• Alternative Nuts: If chestnuts are not available, you can use crushed hazelnuts or pecans for a different nutty flavor.
• Serving Suggestion: This dish pairs beautifully with a side of creamy mashed potatoes or sautéed seasonal vegetables.
• Storage: Leftover duck can be stored in the refrigerator for up to 3 days and can be reheated gently in the oven.

Enjoy this sophisticated dish that will surely delight both your palate and your guests!

Mixed Nut-Crusted Lamb Chops With Mint Yogurt Sauce

Mixed Nut-Crusted Lamb Chops with Mint Yogurt Sauce is a flavorful and elegant dish that combines tender lamb chops with a crunchy nut crust, offering a delightful contrast of textures.

This dish is perfect for special occasions or a cozy dinner with family and friends, impressing guests with both its presentation and taste. In just about 40 minutes, you can prepare this delicious meal that's sure to be a hit at your dinner table.

Ingredients:

• 8 lamb chops, frenched
• 1 cup mixed nuts (such as almonds, walnuts, and pistachios)
• 1 cup breadcrumbs
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 2 tablespoons Dijon mustard
• 2 tablespoons olive oil

For the Mint Yogurt Sauce:

• 1 cup Greek yogurt
• 1/4 cup fresh mint leaves, finely chopped
• 1 tablespoon lemon juice
• Salt, to taste

Cooking Steps:

1. Preheat the oven to 400°F (200°C).
2. In a food processor, pulse the mixed nuts until finely chopped but not powdery. In a bowl, combine the chopped nuts, breadcrumbs, parsley, garlic powder, salt, and pepper.
3. Season the lamb chops with salt and pepper. Brush each chop with Dijon mustard, ensuring they are well coated on both sides.
4. Roll each mustard-coated lamb chop in the nut and breadcrumb mixture, pressing gently to adhere the crust.
5. Heat olive oil in a large ovenproof skillet over medium-high heat. Sear the lamb chops for about 2-3 minutes on each side until golden brown.
6. Transfer the skillet to the preheated oven and roast for an additional 10-12 minutes, or until the lamb is cooked to your desired doneness (145°F/63°C for medium-rare).
7. While the lamb is roasting, prepare the mint yogurt sauce by combining the Greek yogurt, mint, lemon juice, and salt in a bowl. Mix well and set aside.
8. Once the lamb chops are done, remove them from the oven and let them rest for a few minutes. Serve with a generous dollop of mint yogurt sauce on the side.

Variations & Tips:

• For a spicy kick, consider adding a pinch of cayenne pepper or red pepper flakes to the nut mixture.
• If you're not a fan of lamb, this recipe works well with chicken or pork chops too.
• Feel free to customize the nuts in the crust; pecans or cashews can add unique flavors.
• Serve the dish with roasted vegetables or a fresh salad for a complete meal.
• Leftovers can be stored in the refrigerator for up to 2 days and can be enjoyed cold or reheated.

Walnut and Oat-Crusted Tempeh With Brussels Sprouts

This Walnut and Oat-Crusted Tempeh with Brussels Sprouts is a hearty and nutritious dish that combines the earthy flavors of walnuts and oats to create a satisfying crust on protein-packed tempeh. Paired with roasted Brussels sprouts, it makes for an ideal meal for vegetarians, vegans, or anyone looking to incorporate more plant-based dishes into their diet.

With a preparation time of about 30 minutes and a cooking time of 25 minutes, this recipe is perfect for a weeknight dinner that's both quick and wholesome.

Ingredients:

• 1 block of tempeh (about 8 ounces)
• 1 cup quick oats
• 1 cup finely chopped walnuts
• 2 tablespoons nutritional yeast (optional)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons soy sauce or tamari
• 2 tablespoons olive oil
• 1 pound Brussels sprouts, trimmed and halved
• 1 tablespoon balsamic vinegar (optional)

Cooking Steps:

1. Preheat the oven to 400°F (200°C).
2. Slice the tempeh into ½-inch thick slabs and marinate in a bowl with soy sauce, olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper for about 10 minutes.
3. In a separate bowl, mix together the oats, chopped walnuts, nutritional yeast (if using), and a pinch of salt and pepper.
4. Remove the tempeh from the marinade and press it into the oat and walnut mixture, ensuring each piece is well-coated.
5. On a baking sheet, spread the coated tempeh pieces out in a single layer. In the same baking sheet, add the halved Brussels sprouts, drizzling them with olive oil, salt, and pepper.
6. Roast both the tempeh and Brussels sprouts in the preheated oven for 20-25 minutes, or until the tempeh is golden brown and the Brussels sprouts are tender and crispy.
7. If using, drizzle the roasted Brussels sprouts with balsamic vinegar before serving.
8. Serve the Walnut and Oat-Crusted Tempeh warm alongside the roasted Brussels sprouts.

Variations and Tips:

• For added flavor, try mixing in some herbs like thyme or rosemary into the oat and walnut mixture.
• You can substitute the Brussels sprouts for other vegetables such as broccoli or cauliflower, depending on your preference.
• If you prefer a bit of heat, add some red pepper flakes to the oat and walnut mixture.
• For a more decadent dish, serve with a tahini sauce or your favorite vegan dipping sauce on the side.

Sesame-Crusted Tuna Steaks With Wasabi Aioli

Sesame-Crusted Tuna Steaks With Wasabi Aioli is a stunning dish that brings together the vibrant flavors of the ocean and the nutty richness of sesame seeds. This dish is ideal for seafood lovers and can be a perfect centerpiece for a dinner party or a special family meal.

With a preparation time of only 20 minutes, it's a quick and impressive entrée that will have your guests raving about your culinary skills.

Ingredients:

• 2 fresh tuna steaks (6-8 oz each)
• 1/2 cup sesame seeds (white or black, or a mix)
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/2 cup mayonnaise
• 1-2 teaspoons wasabi paste (adjust based on heat preference)
• Juice of 1/2 lime
• Optional: chopped green onions or sesame oil for garnish

Cooking Steps:

1. Prepare the Wasabi Aioli:

• In a small bowl, mix together the mayonnaise, wasabi paste, and lime juice until well combined. Adjust the level of wasabi to your taste and set aside.

Prepare the Tuna:

• Pat the tuna steaks dry with a paper towel to guarantee a good sear. Season both sides with salt and pepper and drizzle the soy sauce over the steaks, allowing them to marinate for a few minutes.

Coat the Tuna:

• Place the sesame seeds on a plate. Press each tuna steak into the sesame seeds, coating both sides evenly to create a crust.

Sear the Tuna:

• Heat the olive oil in a large skillet over medium-high heat. Once hot, add the coated tuna steaks. Sear for about 1-2 minutes on each side for rare, or longer if you prefer well-done.

The outside should be golden brown while the inside remains slightly pink for the best flavor and texture.

5. Serve:

– Remove the tuna steaks from the skillet and let them rest for a minute before slicing. Serve with a generous dollop of wasabi aioli on top or on the side, garnished with chopped green onions or a drizzle of sesame oil if desired.

Variations and Tips:

• For a crunchier crust, consider mixing in panko breadcrumbs with the sesame seeds.
• If you don't enjoy the heat of wasabi, substitute it with a flavored aioli of your choice, such as roasted garlic or sriracha.
• For a well-rounded meal, serve the tuna steaks with steamed vegetables or over a bed of sushi rice.
• Adjust the cooking time based on the thickness of your tuna steaks and your preferred level of doneness. Tuna is best enjoyed rare to medium-rare for premium flavor.
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