Ingredients

1 10 oz goat cheese log, refrigerated

2 cups BobbySue's Nuts Over Olives, crushed

1 baguette, sliced (optional)

Directions

Refrigerate the goat cheese log until it is firm

Spread crushed Nuts Over Olives on wax or parchment paper and remove goat cheese log from refrigerator

Holding from the sides, roll the goat cheese log over the nut and olive mixture until all sides are generously coated

Wrap the log tightly in plastic wrap and place back in the refrigerator until you are ready to serve

Serve spread on a warm baguette (optional)

BOBBYSUE’S NUTS
Crusted Chicken Tenders,
Buttermilk Waffles
& Spicy Maple Syrup

Crusted Chicken Tenders Ingredients

1-1/4 cups “Original” BobbySue's Nuts

1-1/4 cups panko bread crumbs

2-1/4 tsp salt, divided

1/2 tbsp fresh ground black pepper

Heaping 1/4 tsp cayenne pepper

1 tbsp garlic powder

2 lbs chicken tenderloins

2 eggs 1/4 cup Frank’s RedHot sauce

1/2 cup all purpose flour

Vegetable oil, for cooking

Buttermilk Waffles Ingredients

1 3/4 cups all-purpose flour

2 tbsp granulated sugar

2 tsp baking powder

1 tsp baking soda

1 tsp salt

1 3/4 cups buttermilk

1/2 cup unsalted butter, melted and cooled to room temperature

2 eggs 2 tsp vanilla extract

Spicy Maple Syrup Ingredients

2 cups pure maple syrup

1 cup “Some Like it Hot” BobbySue's Nuts, crushed

Mix ingredients together in a medium bowl

To Prepare Chicken Tenders

1. Place the nuts in the bowl of a food processor and pulse until finely chopped (go easy – you don’t want a paste). Add the panko, 1-1/4 tsp salt, sugar, garlic powder and cayenne pepper and pulse a few more times to combine. The panko should be broken down slightly but not finely ground.
2. Set up three large shallow dishes in an assembly line. Place the flour in the first dish; beat the eggs and add the Frank’s RedHot in the second dish; and place the pecan/panko mixture in the third dish. Line a baking sheet with aluminum foil to hold the breaded tenders, and place at the end of the assembly line.
3. Season the chicken tenders with the remaining tsp salt and black pepper. Working with one tender at a time: dredge first in the flour, shaking off any excess, dip in the egg to coat evenly, and then dredge in the pecan/panko mixture, pressing down to make the coating adhere. Place the breaded tender on the prepared baking sheet and repeat with remaining tenders.
4. Heat about 1/8-inch of oil in a large skillet over medium heat. While the oil heats up, line another baking sheet with paper towels (this is for the finished tenders — the paper towels will absorb any excess oil).
5. When the oil starts to shimmer, add half of the chicken tenders and cook for a few minutes on the first side until golden brown. Using tongs, flip the tenders and cook until the second side is also golden, 1-2 minutes, adjust the heat as necessary so the tenders don’t burn. Transfer the cooked tenders to the prepared baking sheet. Discard the oil, wipe the skillet clean with a paper towel, and then repeat with the remaining tenders

To Prepare Waffles

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt; set aside.
2. In a medium bowl, whisk together the buttermilk, butter, eggs and vanilla extract. Add the wet ingredients to the dry ingredients and gently whisk to combine. Do not overmix!
3. Spray a waffle iron with non-stick cooking spray, then preheat. Once the waffle maker is ready, add the batter according to the manufacturer’s instructions and cook for 2-3

Asparagus Salad

Ingredients

1/3 cup minced shallots (about 2 large)

2 tbsp fresh lemon juice

2 tbsp sherry wine vinegar

2 tsp grated lemon peel

1 1/2 tsp Dijon mustard

1/3 cup extra-virgin olive oil

1 pound slender asparagus (white and green), tough ends trimmed

1 cup “Original” BobbySue's Nuts (chopped)

1lb fresh burrata cheese (whipped)

3 tbsp chopped fresh chives

1/2 cup freshly grated parmesan cheese (about 1 1/2 ounces)

Directions

1. Whisk first 5 ingredients in small bowl to blend. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. Cover and chill (can be prepared 1 day ahead). Let stand at room temperature 30 minutes and re-whisk before using.
2. Preheat oven to 400°F. Place asparagus spears on rimmed baking sheet. Drizzle 1/4 cup vinaigrette over and turn to coat, then spread in single layer. Sprinkle with salt and pepper. Roast asparagus until just crisp-tender, about 12 minutes.
3. Combine chives, and asparagus in large bowl. Add remaining vinaigrette and toss to coat. Spread even layer of the whipped burrata cheese on the plate. Transfer salad to platter, sprinkle with salt, pepper, and cheese. Serve warm or at room temperature.