#GetCrackin With Some Delish Holiday Recipes!

#GetCrackin Momtrends

Happy Holidays Gals!  We are four days out from Christmas (Eeeeeek!) and even though I am nowhere near ready and my to-do lists are starting to resemble something from the movie, A Beautiful Mind, I am still super excited!  I know that once I work through these next few days of madness, shopping, wrapping, organizing and cleaning, I get to celebrate.  I cant wait to hang with my family, open presents and eat some delicious food!

I host every year and I have fallen in to a bit of a slump.  Thanksgiving is turkey (obvi) and then Christmas is ham.  Everyone enjoys it (myself included) but I am definitely in the mood to switch it up.  Thankfully, Momtrends has provided some major inspiration!

#GetCrackin Momtrends Event My Cooking Party

Last week they hosted a fabulous event at My Cooking Party where a group of NYC bloggers were taught by the chefs on staff how to make some delicious recipes featuring Wonderful Pistachios.  I love pistachios but I had never cooked with them.  My knowledge of this nut is either roasted and salted or in ice cream form.  I didn’t realize that there were so many ways to incorporate them into both sweet and savory dishes!

#GetCrackin Pistachios Momtrends23161029674_e69beba0af_o23161007804_3365023f6d_o23493422130_cd516348ec_o23493421970_812e4a45b5_oHere are three of my favorite recipes:

Wonderful Pistachio Holiday Palettes
A chic version of chocolate bark! The french call these little treats Palettes and they are simply fine chocolate with artfully arranged nuts and fruit. Stick to Wonderful Pistachios and add some holiday sprinkles to make them your own.
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  1. ¾ cup good quality semi-sweet chocolate chips, or chocolate bar
  2. ¾ cup good quality white chocolate chips
  3. ¼ cup shelled Wonderful Pistachios Roasted & Salted
  4. Dried fruit such as apricots, ginger, blueberries, bananas, plums, peaches, cranberries and cherries
  5. Sprinkles and silver dragees
  1. Melt chocolates in separate bowls. Line a baking sheet with parchment. Spoon 1 tablespoon chocolate onto baking sheet for each palette. Chocolate will settle into a circle.
  2. Decorate each palette with Wonderful Pistachios, dried fruit and sprinkles, cutting fruit into slivers or pieces as needed. Chill palettes for 30 minutes. If packaging, package while cold. Serve.
A Little Glitter http://alittleglitter.com/
Wonderful Pistachio Chocolate Brownie Cookies
These easy-to-make cookies pack a ton of chocolate punch with gorgeous green Wonderful Pistachios to make them festive.
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Prep Time
20 min
Cook Time
20 min
Prep Time
20 min
Cook Time
20 min
  1. ⅓ cup all-purpose flour
  2. 2 tablespoons cocoa powder
  3. ½ teaspoon baking powder
  4. ¼ teaspoon salt
  5. 16 ounces chopped dark chocolate (about 2¾ cups)
  6. ¼ cup unsalted butter (4 tablespoons)
  7. 3 eggs, plus 1 egg yolk
  8. ¾ cup light brown sugar
  9. ½ cup granulated sugar
  10. 2 cups, shelled Wonderful Pistachios Roasted & Salted, roughly chopped
  11. 3 ounces bittersweet chocolate, chopped (about ⅓ cup)
  12. 2 teaspoons flaked sea salt
  1. Heat oven to 350°F and line two baking sheets with parchment paper.
  2. Whisk together flour, cocoa powder, baking powder and salt; set aside.
  3. Place chocolate and butter in a microwave-safe bowl and heat in the microwave until just hot and butter is melted, 1 to 2 minutes. Remove bowl from heat and stir mixture, until completely melted; set aside to cool.
  4. Beat eggs and both sugars in an electric mixer, with the whisk attachment, at medium speed, about 5 minutes, until thickened and light. Pour cooled chocolate mixture in two batches, mixing after each addition. Add flour mixture and mix until just combined. Stir in 1½ cups Wonderful Pistachios by hand.
  5. Drop heaping tablespoons of dough, about 2 inches apart, onto baking sheets. Bake about 10 minutes, alternating pans half-way through, until cookies are puffed and cracked on top. Remove to wire rack to cool completely. Repeat with remaining batter.
  6. Meanwhile, chop remaining Wonderful Pistachios finely. Melt bittersweet chocolate. Place wire rack with cookies on baking sheet. Drizzle chocolate over cookies and sprinkle with remaining finely chopped Wonderful Pistachios and flaked sea salt.
A Little Glitter http://alittleglitter.com/
Turkey Roulade with Wonderful Pistachio Pesto
Pistachios, apples and onions are stuffed in this impressive, but easy main course. A nutty Wonderful Pistachio pesto is the perfect accompaniment.
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Wonderful Pistachio Pesto
  1. 1½ cups baby spinach (about 2½ ounces)
  2. 1 cup shelled Wonderful Pistachios
  3. 2 large cloves garlic
  4. ¼ teaspoon salt
  5. ¼ teaspoon pepper
  6. ¾ cup olive oil
Turkey Roulade
  1. ½ cup dried cranberries
  2. 4 tablespoons olive oil, divided
  3. 1 yellow onion, diced into ¼-inch pieces (about 1½ cups)
  4. 1 granny smith apple, cored, and cut into ½-inch pieces (about 1 2/3 cups)
  5. 2 cups low-sodium chicken broth
  6. 4 teaspoons fresh thyme
  7. 5 teaspoons fresh rosemary
  8. ¾ teaspoon salt, divided
  9. ½ teaspoon ground black pepper, divided
  10. 3 ounces day- old french bread, cut or torn into 1-inch pieces (about 1¾ cups)
  11. ¾ cup shelled Wonderful Pistachios, toasted, and roughly chopped
  12. 1 skinless, boneless, turkey breast half, butterflied (about 2½ lbs)
  13. 3 small red onions, cut into wedges
  1. To make the pesto, place spinach, pistachios, garlic, salt and pepper in the bowl of a food processor. Slowly pour in oil, while machine is running, about 20 seconds. Pulse to completely combine. Set aside in the refrigerator, up to one day ahead.
  2. To make turkey roulade, position oven rack in the center and heat oven to 375°F. Place cranberries in a small bowl and cover with boiling water. Let sit for 5 minutes until softened. Drain and set aside.
  3. Meanwhile, heat 1 tablespoon of oil in a medium skillet on medium heat. Add onion and cook 5 to 7 minutes until softened. Add apple; continue to cook, 5 to 7 minutes, until onion and apples are golden. Add ½ cup chicken broth, thyme, rosemary, ½ teaspoon salt and ¼ teaspoons pepper, and simmer. Stirring occasionally and scraping up any bits that stick to the bottom of the pan, about 5 minutes, until broth is absorbed and apples are softened. Transfer to a large bowl.
  4. Add bread and cranberries to apples and stir to combine. Pour in ⅓ cup chicken broth and stir to combine. Add additional 2 tablespoons chicken broth, as needed, until bread is moist, but not wet. Stir in pistachios and set aside to cool.
  5. Place turkey between sheets of plastic wrap, and pound with a meat mallet or rolling pin, to about ½-inch thick. Season each side with remaining ¼ teaspoons salt and ¼ teaspoons pepper. Place turkey, skinned side down on working surface. Spread stuffing over turkey leaving a border uncovered, about 1½-inches all around. Roll up and secure tightly with kitchen twine.
  6. Heat a roasting pan (or large skillet), with 2 tablespoons olive oil, on medium to medium-high heat. Brown turkey roulade on all sides, 12 to 15 minutes. Set aside on a plate. Add wire rack to roasting pan and place turkey on rack. Combine onion wedges in a bowl with 1 tablespoons oil and place in roasting pan alongside turkey. Add ½ cup chicken broth to roasting pan and place in oven.
  7. Cook for 1 hour and 15 minutes, until turkey temperature reaches 165°F. Remove from oven, transfer to a cutting board and tent with foil. Allow to rest 10 to 15 minutes, until juices have had time to absorb, before cutting into 6 to 8 slices.
  8. Meanwhile, add remaining chicken broth (about ½ cup) to roasting pan, and scrape up any bits with a wooden spoon. Serve pan drippings alongside turkey with pistachio pesto.
A Little Glitter http://alittleglitter.com/

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