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KGAN TV – June 13, 2013 – Father’s Day

by Nina

June 13th, 2013

Featured on KGAN TV with The J Crew
(Jason, Joy and Justin)

Father’s Day Recipes
June 13, 2013

Balsamic and Herb-Grilled Pork Tenderloin
1 pork tenderloin (1¼ lb.)
¼ cup balsamic vinegar
¼ cup clover honey
¼ cup olive oil
1 tablespoon chopped rosemary leaves
1 tablespoon chopped thyme leaves
1 large clove garlic, minced
½ teaspoon kosher salt
½ teaspoon coarsely ground pepper

Place pork tenderloin in 1-gallon-size resealable plastic bag, set aside. In 1-cup glass measure, measure and whisk together remaining ingredients; pour over pork. Seal bag; refrigerate for 4 to 24 hours. When ready to cook, preheat gas grill on medium-high (400º F.) for about 10 minutes. Place pork on grill. Close grill; cook for 8 minutes per side or until internal temperature reaches 145º F. Use a meat thermometer to measure the internal temperature. Remove from grill; cover with foil and let rest for 5 minutes. Slice into medallions. Makes 4 to 5 servings.

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KGAN TV – May 7, 2013

by Nina

May 7th, 2013

I was on KGAN this morning with the J Crew – Jason, Joy and Justin. Here is the recipe we made together. If you visit my blog, be sure to post a comment or leave a message that you stopped by.

Mother’s Day Scones for KGAN

May 7, 2013

Toasted Pecan Scones

1 cup self-rising flour

2 tablespoons granulated sugar

2 tablespoons chopped toasted pecans

2/3 to 3/4 cup heavy whipping cream

1 tablespoon crystallized sugar

Preheat oven to 450º F. Convect-Bake. In medium bowl, stir together flour, sugar and pecans with enough cream to form dough into a ball. Turn dough out onto surface dusted with all-purpose flour. Fold dough about 5 times to knead (do not overwork dough), adding just enough flour to keep dough from sticking to your hands. Shape into a round, patting into a 5-inch-diameter circle, flattening slightly in the center. Gently place on a baking sheet lined with a Silpat or parchment paper. Using a pizza cutter or bench cutter, cut to make 8 wedges. Pull apart slightly. Brush tops with remaining cream. Sprinkle with crystallized sugar. Bake for 8 to 10 minutes or until golden brown. Makes 8 scones. Great served with Fruit Jam.

For a great Mother’s Day Breakfast –serve these scones with Creamy Scrambled Eggs, Peppered Bacon and Fresh Fruit.

Compliments of Nina Swan-Kohler, Cooking in the Kitchen with Nina

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KGAN/FOX 28 – March 26, 2013

by Nina

March 26th, 2013

Hi: I was on KGAN/FOX 28 this morning with Jason

and Joy and Justin hovering in the background . . .

Here’s the recipe I demonstrated. It’s perfect for

your Easter Brunch.

Caramel-Pecan French Toast

3 large eggs

1/3 cup milk

1/3 cup heavy whipping cream or half-and-half

1 teaspoon pure vanilla extract

12 slices cinnamon raisin bread

Filling:

2/3 to 3/4 cup honey-nut cream cheese, softened

Topping:

½ to 2/3 cup lightly toasted, chopped pecans

1/3 cup melted butter

1/3 cup light brown sugar

1/4 cup clover honey

Preheat oven to 350° F. In medium mixing bowl, whisk together eggs, milk, cream and vanilla; set aside. Spread cream cheese on half of bread slices. Top with remaining bread slices to make a “sandwich.” Dip in the egg mixture; turning to coat all sides. Place in one baking dish (approx.13x9x2-inch each) coated with cooking spray. Sprinkle pecans over each “sandwich.” Meanwhile, in a 2-cup glass measure, whisk together butter, brown sugar and honey. Drizzle over top of bread. Bake at 350° F. for 30 to 35 minutes or until golden brown. Makes 6 servings.

Serve with Peppered Bacon, Fresh Raspberries,

Blackberries and Green Grapes, Topped with

Coconut Yogurt and Passion Fruit Juice and

Coffee or Tea, too.

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KISS Radio Recipe

by Nina

September 20th, 2012

Hi: I was on the radio with Kat and Andy this morning and we featured my recipe for Tex-Mex Tailgaters’ Chili Dip. This recipe is found in my cookbook: Tailgates to Touchdowns: Fabulous Football Food. Please enjoy this free recipe. Let me know what you think, too, in my comment section below.

Tex-Mex Tailgaters’ Chili Dip

Serve this flavorful dip to kick off your next tailgate party.

1 lb. lean ground pork or beef

2 cups chunky salsa (mild, medium or hot)

1 cup water (divided)

1 package (1.61 oz.) brown gravy mix (Pioneer Brand recommended)

1/2 teaspoon ground cumin

1 can (15 oz.) black beans, rinsed and drained

1 to 2 teaspoons finely chopped jalapeño pepper (optional)

Tortilla chips or crackers

In 2-quart saucepan or large skillet, cook and stir ground pork until pork is no longer pink; drain. Add salsa and 1/2 cup water; heat to boiling. Meanwhile, dissolve gravy mix in 1/2 cup cool water; stir in cumin. Stir into boiling mixture; cook and stir until thickened. Stir in beans and jalapeño pepper. Reduce heat and simmer 10 minutes. Transfer hot dip to heated server. Garnish with fresh cilantro leaves, if desired. Serve with tortilla chips. Makes 10 to 12 servings.

Chili Dip Quesadillas: Spread dip on flour tortillas; sprinkle with shredded cheese. Place another flour tortilla over each. Cook on hot griddle for 2 to 3 minutes per side. Cut into quarters.

Extra Points:

1. Use mild, medium or hot salsa, depending on your personal preference.
2. You can make this dip a couple of days ahead of game day; just reheat it in the microwave before serving.
3. Pack this dip in one of the popular heat-and-tote carriers (Pyrex Portables) to keep it hot until serving time.

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Savory Pot Pies Class

by Nina

September 13th, 2012

Hi:

I had my New-Fashioned Savory Pot Pies Class last night. My recipes were not your mother’s pot pie recipes – they were creative with great new flavor combinations. If you were there, let me know what you thought of the class.

Thanks, Nina

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Tasty Tuscan Toasts – Featured on KISS Radio

by Nina

August 30th, 2012

H everyone . . . I was on KISS radio this morning with Kat and Andy. Here’s the recipe we discussed and they ate.

Please let me know if you visit my blog by responding or commenting.

Thanks, Nina

Tasty Tuscan Toasts

12 slices peppered thick-sliced bacon, cooked until crisp, crumbled

1 package (8 oz.) shredded Italian blend cheese

1/3 cup real mayonnaise

1/4 cup chopped sundried tomatoes (oil-packed, drained)

3 tablespoons finely chopped onion

2 tablespoons finely snipped fresh parsley

1/4 teaspoon garlic powder

2 boxes (5 1/4 oz. each) white melba toast rounds

In medium bowl, combine all ingredients except toast rounds. Spread a teaspoonful on each toast round. Place on baking sheet. Broil 4 to 5 inches from heat for 2 to 3 minutes or until cheese is melted. Serve warm or cool. Makes about 6 dozen appetizers.

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New Web site announcement day!

by Nina

July 10th, 2012

I announced my new web site address today! I’m hoping lots of people check it out and sign up for my classes online.

As you’ll see I have my August schedule online, too.

Let me know if you have suggestions for future classes, I’m always interested in hearing from you via my comment section.

Let’s talk soon.

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Here’s my Patriotic Flag Cake

by Nina

July 2nd, 2012

This was fun to make and serve. It tastes as good as it looks, too.

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Making plans for the 4th of July

by Nina

June 30th, 2012

I’m busy making plans to host a picnic on July 4th. I like to serve summer favorites like burgers, brats, corn on the cob, watermelon, etc. But I’m going to add some new patriotic desserts. I have several in my collection of personally-developed recipes – so I’ll make a couple of those, but I will also make a new flag cake that looks especially fun and impressive. I’ll take a photo and post it later.

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Nina’s First Blog

by Nina

June 20th, 2012

Hi and welcome to my new web site and blog . . . Cooking with Nina. I’m so excited to finally have a web site all about my cooking classes.

I hope you’ll consider coming to one of my cooking classes sometime soon. Please read the testimonials on this web site to see what others have said after coming to my classes. I hope it makes you want to come.

I’ll be giving some tips from time to time on my blog and also helpful hints on where to purchase items to get special deals, etc.

Last night’s class was so fun and funny. The group came to have a good time and a good time we had!! We laughed and laughed . . . you know cooking should make people happy. I know I’m happy when I’m cooking and I hope that feeling rubs off on those that come to my classes.

More later . . .

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June Cooking Classes

$50.00 Gift Certificate

Mini-Class:

Three-Day Cooking Camp for Kids

Appetizing Appetizers for Summer

Red, White and Blue All-American Desserts

Cooking with Fresh Herbs

Grilled Pizza (Limited Hands-On) Party

Couples Cook (Hands-On): Sensational Summer Menu

July Cooking Classes

Frozen Desserts Class: Perfect for the 4^thof July Festivities (GF)

Cake, Cake and More Cake:

Monday Mini-Classes:

Fish and Seafood Specialties:

Etiquette Class for Adults (Hands-On):

Grilled Pizza (Limited Hands-On) Party Class:

Kid’s Table Etiquette Class (Hands-On): (Ages 5-13)

The Thrill of the Grill – Grilling on Wood Planks: (GF)

Sensational Summer Sides:

Monday Mini-Classes:

Crazy for Coconut Class:

Pork on the Grill:

Upcoming Events

KGAN TV – June 13, 2013 – Father’s Day

KGAN TV – May 7, 2013

KGAN/FOX 28 – March 26, 2013

KISS Radio Recipe

Tex-Mex Tailgaters’ Chili Dip

Savory Pot Pies Class

Tasty Tuscan Toasts – Featured on KISS Radio

New Web site announcement day!

Here’s my Patriotic Flag Cake

Making plans for the 4th of July

Nina’s First Blog

June Cooking Classes

$50.00 Gift Certificate

Mini-Class:

Three-Day Cooking Camp for Kids

Appetizing Appetizers for Summer

Red, White and Blue All-American Desserts

Cooking with Fresh Herbs

Grilled Pizza (Limited Hands-On) Party

Couples Cook (Hands-On): Sensational Summer Menu

July Cooking Classes

Frozen Desserts Class: Perfect for the 4th of July Festivities (GF)

Cake, Cake and More Cake:

Monday Mini-Classes:

Fish and Seafood Specialties:

Etiquette Class for Adults (Hands-On):

Grilled Pizza (Limited Hands-On) Party Class:

Kid’s Table Etiquette Class (Hands-On): (Ages 5-13)

The Thrill of the Grill – Grilling on Wood Planks: (GF)

Sensational Summer Sides:

Monday Mini-Classes:

Crazy for Coconut Class:

Pork on the Grill:

Upcoming Events

Tex-Mex Tailgaters’ Chili Dip

Frozen Desserts Class: Perfect for the 4^thof July Festivities (GF)