Take a trip south of the border with this rich recipe for Chipotle Chicken Enchilada Soup. It’s made with the best ingredients and JUSTIN’S® Cinnamon Almond Butter for a tangy twist on this hearty bowl of comfort food.
Take a trip south of the border with this rich recipe for Chipotle Chicken Enchilada Soup. It’s made with the best ingredients and JUSTIN’S® Cinnamon Almond Butter for a tangy twist on this hearty bowl of comfort food.
3 tablespoons JUSTIN’S® Cinnamon Almond Butter
1 (15 ounces) can Pinto Beans, rinsed and drained
1 (14 ½ ounces) can Mexican Diced Tomatoes, undrained
1 (14 ½ ounces) can No-Salt-Added Diced Tomatoes, undrained
4 cups Low-Sodium Chicken Broth
12 ounce Corn, frozen
½ cup Enchilada Sauce
½ cup Cornmeal
2 tablespoons Chipotle Peppers in Adobo Sauce, chopped
1 teaspoon Chili Powder
¼ teaspoon Ground Cinnamon
3 cups shredded Rotisserie Chicken
Optional:
Plain Greek Yogurt
Cilantro
Lime Wedges
Avocado Slices
1. Place the beans, tomatoes, chicken broth, corn, and enchilada sauce in a large stockpot; bring to a boil.
2. Add the cornmeal, reduce heat and simmer, covered, until flavors are blended, for about 15 minutes.
3. Stir in the JUSTIN’S® Cinnamon Almond Butter, peppers, chili powder, cinnamon and chicken.
4. Cook on low 5 minutes more.
5. Serve warm, garnished with a dollop of Greek yogurt, a sprinkle of cilantro, avocado, and lime.
When I was a kid, one of my favorite snacks was fruit. But, then I started making nut butter and it all turned around. Yep, you better believe it. I started making crispy rice treats and snazzing them up with all kinds of goodies: dark chocolate, sea salt, and of course, any of your favorite JUSTIN’S® Nut Butters. Feel like a kid again with my nut butter rice crispy treats with dark chocolate & sea salt.
Don’t be a meanie, eat a panini! My Cheesy Almond Butter, Apple + Bacon Panini has got everything it says in the title and maybe a little more if you add some extra love to the mix. It’s also got JUSTIN’S® Classic Almond Butter in it, which is basically love, anyways.
3 tablespoons JUSTIN’S® Cinnamon Almond Butter
1 (15 ounces) can Pinto Beans, rinsed and drained
1 (14 ½ ounces) can Mexican Diced Tomatoes, undrained
1 (14 ½ ounces) can No-Salt-Added Diced Tomatoes, undrained
4 cups Low-Sodium Chicken Broth
12 ounce Corn, frozen
½ cup Enchilada Sauce
½ cup Cornmeal
2 tablespoons Chipotle Peppers in Adobo Sauce, chopped
1 teaspoon Chili Powder
¼ teaspoon Ground Cinnamon
3 cups shredded Rotisserie Chicken
Optional:
Plain Greek Yogurt
Cilantro
Lime Wedges
Avocado Slices
1. Place the beans, tomatoes, chicken broth, corn, and enchilada sauce in a large stockpot; bring to a boil.
2. Add the cornmeal, reduce heat and simmer, covered, until flavors are blended, for about 15 minutes.
3. Stir in the JUSTIN’S® Cinnamon Almond Butter, peppers, chili powder, cinnamon and chicken.
4. Cook on low 5 minutes more.
5. Serve warm, garnished with a dollop of Greek yogurt, a sprinkle of cilantro, avocado, and lime.
When you go get a Baker’s Dozen of doughnuts, you’re actually getting 13 doughnuts. A JUSTIN’S® Dozen is when you eat all of them by yourself. Get a JUSTIN’S® Dozen of these Guilt-Free Maple Almond Butter Doughnuts. They’re made with JUSTIN’S® Maple Almond Butter so you know they’re good. Just kidding, don’t really eat 13 doughnuts, no matter how good they are.
When I was a kid, one of my favorite snacks was fruit. But, then I started making nut butter and it all turned around. Yep, you better believe it. I started making crispy rice treats and snazzing them up with all kinds of goodies: dark chocolate, sea salt, and of course, any of your favorite JUSTIN’S® Nut Butters. Feel like a kid again with my nut butter rice crispy treats with dark chocolate & sea salt.
This recipe needs no introduction, but I’ll write one anyway. There’s so many great things to say about this Paleo Almond Butter Brownie Parfait, it’s one of my kids’ favorites. It includes a bed of rich chocolate pudding, under a layer of coconut whipped cream, and topped with fudgy chocolate brownies. Yum! Did I mention it’s Paleo-friendly? You have to try it for yourself.
Movie night is one of my favorite nights of the week. Finding something to stream online with my friends and family is a great way to connect with loved ones. It doesn’t beat trips to the video store, but those don’t exist anymore. To make up for it, I came up with a recipe for Honey Almond Buttered Popcorn. It’s made with JUSTIN’S® Honey Almond Butter and is tasty sweet treat.
Don’t settle for a boring Old Fashioned. Upgrade your favorite cocktail – and impress your guests – with homemade peanut butter-infused vodka, honey, and a pb&j garnish. After one sip of your Honey Peanut Butter Old Fashioned, you’ll become everyone’s favorite cocktail-party-host.
I know what you’re thinking as you stare at this luscious recipe photo. Is it a cookie? Is it a pie? Is it a giant nut butter cup?! And the truth is, it’s all of those in one. The ultimate Nut Butter Cup Cookie Pie perfected by me, Justin. You can use any JUSTIN’S® nut butter cups on this recipe and top it with your favorite ice cream. Trust me when I say, this recipe is better than anything you could get at a fancy restaurant.
Breakfast is the most important meal of the day. Why waste it with something boring? Made with almond milk and my very own JUSTIN’S® Cinnamon Almond Butter, you won’t find a nuttier way to start your day!
Sometimes baking can be a real hassle. Leave it in too long and your dessert is too dry, take it out too early and you have a goopy mess. My No-Bake White Chocolate Peanut Butter Cheesecakes are the perfect solution to your baking woes. They’re made with JUSTIN’S® Honey Peanut Butter and JUSTIN’S® White Chocolate Peanut Butter Cups and require almost zero science to make!
