Story Summary

Cooking with Chef Nino


Story Timeline
Previous Next
This story has 9 updates


•    1/4 cup dried sweetened cranberries, chopped (or whole golden raisins or currants)
•    1/3 cup pine nuts (can substitute slivered almonds, or walnuts)
•    1 pound fresh kale (also called Tuscan Kale), about 2-3 bunches, rinsed and patted dry
•     1 LB. Wild Caught Shrimp cooked and peeled
•    1 Cup sweet cherry tomatoes halved
•    1/4 cup balsamic vinegar
•    3/4 cup  olive oil
•    1 Tbsp seasoned rice vinegar
•    1 Tbsp honey
•    1 teaspoon sea salt
•    1/2 teaspoon cracked black pepper
•    1/4 cup grated Parmesan cheese

1 Heat a small skilled on medium high heat. Spread the pine nuts in an even layer on the bottom of the pan, cook, stirring occasionally, until lightly browned, then cool.
2 Use a sharp knife to cut out the tough rib of each kale leaf, and discard. Slice the leaves crosswise into thin, 1/4 inch wide, slices.Place the kale slices into a large bowl.
3 In a smaller bowl, whisk together the balsamic vinegar, olive oil, rice vinegar, honey, salt, and pepper. Toss the kale together with the shrimp, tomatoes, toasted pine nuts, the dried cranberries, and the dressing, stir in the grated Parmesan cheese.

makes 20 servings (snack size)
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

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



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


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.


  • 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


  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.



  • 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)



  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.





  • 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



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




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



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.




  • 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


  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.



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



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.



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.