Story Summary

Cooking with Chef Nino

NINO

Story Timeline
Previous Next
This story has 9 updates

makes 20 servings (snack size)
INGREDIENTS:
1 Cup Oatmeal
(1/2) cup Peanut Butter
1 Cup Coconut Flakes
1/3 Cup Honey
(1/2) Cup Ground Flax Seed
(1/2) Cup Mini Chocolate Chips
1 Tsp. Vanilla

INSTRUCTION:
In a medium mixing bowl combine all ingredients and stir until all ingredients are mixed together.

Refrigerate for 30 minutes and roll into little balls or place into small 3 oz. Cups

GAZPACHO 

INGREDIENTS:

1 red,onion quartered
2 or 3 fresh jalapenos, seeds and membrane removed

3 cloves garlic, peeled
6 tomatillos, husks removed and halved
5 lg. ripe fresh creole tomatoes, peeled and quarted or (1 lb. 1 4 oz. can of San Marzano tomatoes may be substitute)
1 roasted red bell pepper
1 cucumber peeled and quartered
1 tablespoon fresh cilantro
3 tbsp. Steens Cane vinegar
1 tbsp. Local Louisiana Honey
1/2 tsp. fresh oregano
1 can 8 oz. tomato sauce
1 tbsp. green chile salsa
2 c. tomato juice

1 tsp. Granulated garlic

salt and pepper to taste

  1. INSTRUCTIONS

In a food processor,, process the onions and jalapenos together until minced. Place in a medium bowl and set aside

Using metal blade drop garlic through feed tube with motor running to mince.

Add tomatillos and mix Very finely.,. Add tomatoes, bell pepper, cucumber and cilantro; mince and combine with onions and chiles in bowl. Stir in vinegar and honey , oregano, tomatoes sauce, salsa and tomato juice, granulated garlic, salt and pepper Refigerate for at least two hours.

Ingredients

  • 2 bunches spinach, rinsed and torn into bite-size pieces
  • 4 cups sliced strawberries
  • 1 lb. Cajun Boiled peeled Louisiana Shrimp
  • 1/2 cup OLIVE oil
  • 1/4 cup white wine vinegar
  • 1/4 cup white sugar
  • 1/4 teaspoon paprika
  • 2 tablespoons sesame seeds
  • 1 tablespoon poppy seeds

Directions

  1. In a large bowl, toss together the spinach and strawberries, AND cooked shrimp
  2. In a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. Pour over the spinach and strawberries, and toss to coat.

SUMMERTIME CHICKEN SALAD

Ingredients

  • 1/2 cup olive oil mayonnaise
  • 1/2 cup light or regular sour cream
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 skinned and boned Rotisserie chicken chopped
  • 3 cups red and white seedless grapes, halved
  • 1 cup chopped pecans, toasted
  • 1 tbsp. Fresh tarragon or basil
  • Lettuce leaves (optional)

 

Preparation

  1. 1. Stir together 1/2 cup mayonnaise and next 4 ingredients in a large bowl. Add chopped chicken and grapes, tossing gently to coat. Cover and chill at least 1 hour. Stir in pecans and fresh herbs just before serving.

ITALIAN SUMMERTIME PASTA SALAD

 

INGREDIENTS:

 

  • 2 cups cooked bowtie or macaroni pasta
  • 1 6 ounce jar artichoke hearts packed in oil, including oil
  • 3 tomatoes, diced
  • 1 cup sliced black olives
  • 6 oz. Sundried tomatoes finely cut
  • ½ red onion slivered
  • 4 tablespoons olive oil mayonaise
  • 3/4 tsp basil
  • 1 tbsp chopped parsley
  • ¼ tsp dried basil
  • ¼ tsp dried oregano
  • salt and pepper to taste

 

INSTRUCTIONS:

Place all ingredients in a medium mixing bowl and stir until all are mixed well!

MEXICAN BEANS #1

 

INGREDIENTS:

1 16 oz. bag Goya Black Beans

1 lb center cut bacon cut to 1 inch pieces

2 cups vine ripened tomatoes finely chopped

1 cup white onion finely chopped

½ Jalapeno

1 cup cilantro

¼ teaspoon kosher or sea salt

 

INSTRUCTIONS:

In a medium sauce pan cook beans according to instructions on bag until beans mash easily between your fingers.  In a separate skillet, sauté bacon until golden brown, drain excess oil. Add onions, tomatoes, cilantro, jalapeno, and salt. Cook for 15 minutes, stirring constantly. Add skillet contents to cooked beans and cook for another 10 minutes together.

 

WILD RICE AND MUSHROOMS

Ingredients

  • 2 teaspoons butter or reduced fat buttery spread
  • 6 mushrooms, coarsely chopped
  • 1 clove garlic, minced
  • 1 green onion, finely chopped
  • 2 cups chicken broth low sodium
  • 1 cup uncooked wild rice
  • 1/2 teaspoon chopped fresh parsley
  • salt and pepper to taste

Directions

  1. Melt butter in a saucepan over medium heat. Cook mushrooms, garlic and green onion until mushrooms are cooked and liquid has evaporated. Stir in chicken broth and rice. Season with parsley, salt and pepper. Reduce heat, cover and simmer for 45-60 minutes according to instructions on bag.

Fajita Flank Steak Marinade

1 flank steak drowned in this marinade

  • 1/3 cup fresh lime juice
  • 1/4 cup tequila
  • ¼ cup triple sec orange liqueur
  • ¼ cup fresh orange juice
  • ¼ cup olive oil
  • ¼ cup soy sauce
  • 2 large cloves garlic, crushed
  • 1 tablespoon minced fresh cilantro
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon freshly ground black pepper
  • ¼ teaspoon cayenne powder

Combine all ingredients and mix well. Pour marinade over meat in shallow glass, plastic or other non-reactive container (a 1-gallon plastic zip-top bag works well). Refrigerate overnight or up to 24 hours. Remove from marinade and grill on indirect heat 15 minutes each side basting occasionally with remaining marinade.

1 TEXAS STAR PORTERHOUSE STEAK

 

40 fresh basil leaves, washed and dried OR ½ basil & ½ parsley (add parsley to turn it down a notch)

3 garlic cloves, crushed

¼ cup pine nuts (walnuts or pecans can be substituted)

½ cup parmesan cheese, finely grated

Salt & pepper

2 -3 Tbsp. First Cold Pressed Olive Oil

 

TO MAKE PESTO:

Put basil leaves, garlic, pine nuts and grated Parmesan cheese into a food processor and blend for 30 seconds or until smooth.

Keep motor running and slowly add the olive oil.

 

Alternately, pound basil, garlic, pine nuts and cheese by hand using a motor and pestle.

Add olive oil drop by drop while stirring briskly. Season with salt and pepper.

 

TO COOK STEAK:

Salt and Pepper to taste both sides of steak! Sear on high heat for 3-5 minutes or until desired doneness.

Take off heat and slather ½ pesto on both sides of steak setting ½ of pesto aside. Quick sear pesto onto steak for about 30 seconds on each side. Plate steak and place rest ½ of pesto on top of steak.

Cajun Shrimp Scampi

 

1 pound Louisiana Wild Caught Shrimp boiled in Louisiana Fish Fry Crawfish, Crab, and Shrimp boil (according to instructions on bag.)

2 tablespoons olive oil

2 tablespoons Brummel And Brown Yogurt Spread

¼ teaspoon crushed red pepper

1 tablespoon garlic finely chopped

¼ c. white wine dry

3 tbsp chopped parsley

¼ teaspoon kosher or sea salt

¼ teaspoon cracked black pepper

 

Put the olive oil in a large frying pan and add the yogurt spread, red pepper flakes, and half the garlic.

Cook, stirring, for 3 minutes. Add the shrimp and sprinkle with the remaining garlic.

 

Cook for 2 minutes, Turn the shrimp, add the wine and cook for another 4 minutes. Add the parsley, season well with salt and pepper. Serves 4

Advertisement