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Cooking in the Kitchen with Nina Cooking Classes

KGAN 2 Your Health Expo – April 19, 2015

Recipes by Nina Swan-Kohler, Nutritionist and Culinary Professional

Pan-Fried Parmesan Chicken served over Steamed Spinach

4 thin-sliced chicken breasts (5 to 6 oz. each)

Kosher Salt or Mrs. Dash and Coarse-ground pepper

3 tablespoons extra light olive oil, divided

¼ cup Parmesan Cheese

1/2 cup roasted red pepper (from a jar), cut in strips

4 teaspoons toasted pine nuts

10 to 12 cups fresh baby spinach leaves

2 tablespoons water

Season chicken with salt and pepper.  Drizzle olive oil in skillet.  Heat over medium heat.  Place chicken in skillet.  Cook for about 3 to 4 minutes per side or until internal temperature reaches 165° F.  When fully cooked; sprinkle Parmesan cheese, red pepper and pine nuts over top.  Cover; reduce heat for about 2 minutes or until cheese melts.  In another skillet over high heat, place 1 tablespoon olive oil, spinach and water; cover; steam spinach for about 2 minutes.  Remove from heat.  Place steamed spinach on dinner plate; top with chicken breast.  Makes 4 servings.

Pan-Fried Parmesan Chicken served over Italian Spinach Salad

2 thin-sliced chicken breasts (6 oz. each)

Kosher Salt or Mrs. Dash and Coarse-ground pepper
1 tablespoon extra light olive oil
2 tablespoons Parmesan Cheese
1 bag (6 oz.) baby spinach leaves
2 tablespoons cooked and crumbled bacon
1/4 cup roasted red pepper (from a jar), cut in strips
1 tablespoon toasted pine nuts
1 tablespoon chopped red onion
Red-Wine Vinaigrette: 2 tablespoons canola oil
2 tablespoons olive oil
1 tablespoon Balsamic vinegar
1 tablespoon red-wine vinegar
¼ teaspoon liquid Stevia
¼ teaspoon Dijon mustard
1/8 teaspoon coarse ground pepper
1/8 teaspoon kosher salt

Season chicken with salt and pepper.  Drizzle olive oil in skillet.  Heat over medium heat.  Place chicken in skillet.  Cook for about 3 to 4 minutes per side.  When fully cooked; sprinkle Parmesan cheese over top.  Cover; remove from heat.  Meanwhile, whisk together vinaigrette; set aside.  Place spinach in salad bowl; top with bacon, roasted red pepper, pine nuts and onion.  Drizzle a small amount of vinaigrette over top.  Toss to combine.  Divide onto two dinner plates.  Place Parmesan chicken over top.  Makes 2 servings.   (Save remaining vinaigrette for another meal.)

Roasted Tilapia with Avocado-Cucumber Salsa

4 (6 oz each) tilapia fillets

Kosher salt and coarse-ground pepper
2 tablespoons light olive oil
1 avocado, seeded, peeled and cubed
1 tablespoon fresh lime juice
1 tablespoon diced red onion
2 teaspoons snipped fresh cilantro
1/8 teaspoon kosher salt

Preheat oven to 400º F. or Convect-Roast.  Season tilapia with salt and pepper.  Drizzle with olive oil.  Bake 10 to 12 minutes or until fish flakes easily with a fork. Meanwhile, in a medium bowl, combine avocado, cucumber, lime juice, onion, cilantro and salt.  Serve tilapia with salsa.  Makes 4 servings.

Roasted Tilapia with Mango-Red Bell Pepper Salsa

4 (6 oz each) tilapia fillets
Kosher salt and coarse-ground pepper
2 tablespoons light olive oil
1 mango, seeded, peeled and cubed
½ red bell pepper, seeded and chopped
1 tablespoon fresh lime juice
2 teaspoons snipped fresh cilantro 1/8 teaspoon kosher salt

Preheat oven to 400º F. or Convect-Roast.  Season tilapia with salt and pepper.  Drizzle with olive oil.  Bake 10 to 12 minutes or until fish flakes easily with a fork. Meanwhile, in a medium bowl, combine mango, bell pepper, lime juice, cilantro and salt.  Serve tilapia with salsa.  Makes 4 servings.

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KGAN TV – June 13, 2013 – Father’s Day http://www.cookingwithnina.net/kgan-tv-june-13-2013-fathers-day/ http://www.cookingwithnina.net/kgan-tv-june-13-2013-fathers-day/#respond Thu, 13 Jun 2013 15:54:00 +0000 http://www.cookingwithnina.net/?p=1038 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 http://www.cookingwithnina.net/kgan-tv-may-7-2013/ http://www.cookingwithnina.net/kgan-tv-may-7-2013/#respond Tue, 07 May 2013 15:03:02 +0000 http://www.cookingwithnina.net/?p=997

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 http://www.cookingwithnina.net/kganfox-28-march-26-2013/ http://www.cookingwithnina.net/kganfox-28-march-26-2013/#respond Tue, 26 Mar 2013 14:12:26 +0000 http://www.cookingwithnina.net/?p=976

 

 

 

 

 

 

 

 

 

 

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 http://www.cookingwithnina.net/kiss-radio-recipe/ http://www.cookingwithnina.net/kiss-radio-recipe/#respond Thu, 20 Sep 2012 17:12:03 +0000 http://www.cookingwithnina.net/?p=852

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. 1.     Use mild, medium or hot salsa, depending on your personal preference.
  2. 2.     You can make this dip a couple of days ahead of game day; just reheat it in the microwave before serving.
  3. 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 http://www.cookingwithnina.net/savory-pot-pies-class/ http://www.cookingwithnina.net/savory-pot-pies-class/#respond Thu, 13 Sep 2012 14:24:53 +0000 http://www.cookingwithnina.net/?p=831 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 http://www.cookingwithnina.net/tasty-tuscan-toasts-featured-on-kiss-radio/ http://www.cookingwithnina.net/tasty-tuscan-toasts-featured-on-kiss-radio/#respond Thu, 30 Aug 2012 14:04:04 +0000 http://www.cookingwithnina.net/?p=827 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.

]]> http://www.cookingwithnina.net/tasty-tuscan-toasts-featured-on-kiss-radio/feed/ 0 New Web site announcement day! http://www.cookingwithnina.net/new-web-site-announcement-day/ http://www.cookingwithnina.net/new-web-site-announcement-day/#respond Tue, 10 Jul 2012 18:04:52 +0000 http://www.cookingwithnina.net/?p=771 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 http://www.cookingwithnina.net/heres-my-patriotic-flag-cake/ http://www.cookingwithnina.net/heres-my-patriotic-flag-cake/#respond Mon, 02 Jul 2012 21:05:50 +0000 http://www.cookingwithnina.net/?p=764 This was fun to make and serve.  It tastes as good as it looks, too.  Nina's Patriotic Flag Cake

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Making plans for the 4th of July http://www.cookingwithnina.net/happy-4th-of-july-everyone/ http://www.cookingwithnina.net/happy-4th-of-july-everyone/#respond Sat, 30 Jun 2012 17:01:46 +0000 http://www.cookingwithnina.net/?p=689 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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