Marvelous Recipes

I am pleased to announce that I have been contacted by a company called Mizkan to do a review of their Nakano Seasoned Rice Vinegar products. I have also been authorized to offer an awesome giveaway (I’ll tell you about it in a bit!) to all my wonderful followers and readers. I have been graciously provided with a free full-size bottle of Nakano (original flavor) Seasoned Rice Vinegar, a recipe/coupon booklet that contains some awesome recipes and a $1 coupon good on my next purchase of  any flavor Nakano Seasoned Rice Vinegar, and a $50 gift card!

Here is a picture of the bottle of Nakano Seasoned Rice Vinegar I received for my review.

Nakano Seasoned Rice Vinegars are naturally brewed, fat and gluten free, contain no preservatives and have a sweet, light flavor that dresses up any dish. Simply splash it on almost everything from salads to pasta to meat and vegetables. Enjoy the unique variety of distinctive flavors only from Nakano. There are 7 flavors to choose from: Seasoned, Roasted Garlic, Basil & Oregano, Red Pepper, Pesto, Balsamic Blend and Italian Herb.

While browsing through the recipe/coupon booklet, a recipe just kind of jumped out at me as the one I should try. I knew my family was going to enjoy the Tangy Pan-Fried Potatoes recipe. You simply must try this wonderful side that will add spice and flavor to any meal you cook for your family. Adding Nakano Seasoned Rice Vinegar gave this dish a tangy, spicy flavor my family really enjoyed. Let me just say, there were no left-overs. Nakano Seasoned Rice Vinegar turns ordinary pan-fried potatoes into an extraordinary taste delight. Take a look at my photo of these Tangy Pan-Fried Potatoes made with Nakano Seasoned Rice Vinegar and tell me your mouth doesn’t start to water!

Tangy Pan-Fried Potatoes

I also enjoyed mixing the Nakano Seasoned Rice Vinegar with a small amount of olive oil for drizzling over garden salad or cut-up fresh tomatoes. If you are trying to cut calories you could omit the oil and just splash on the Nakano Seasoned Rice Vinegar in the flavor of your choice. A healthier alternative to bottled dressings which can contain sugar and preservatives. It makes a great addition to any weight loss diet plan. Any one of these unique flavors of rice vinegar is also perfect for marinating your favorite meat for grilling, broiling or baking. Because they contain 50% less sodium than their competition, they are an excellent seasoning choice for those family members (like my hubby) who may need to restrict their sodium usage due to high blood pressure or other health concerns. I highly recommend these delicious, flavorful Nakano Seasoned Rice Vinegars to all of you!

I am so pleased to be able to offer to all of you the opportunity to win this wonderful giveaway. Your giveaway package will include the following:

1. A full-size bottle of Nakano Seasoned Rice Vinegar

2. A recipe/coupon booklet full of wonderful recipes and a $1 coupon off your next purchase of Nakano Seasoned Rice Vinegar

3. A $25 gift card

To enter this exciting giveaway you must do at least one of the following:

1. Sign up for Nakano Splash Recipe Club to receive a free monthly e-newsletter featuring great recipes and tips: http://bit.ly/9KS2BD. (1 entry)

2. Visit the Nakano Website then come back and tell us what your favorite Splash tip is: http://bit.ly/bsTRdG. (1 entry)

3. Post a link to your favorite Nakano recipe: http://bit.ly/dlCwV2. (1 entry)

You can increase your chances of winning this giveaway by doing all three of these for a total of 3 entries. Please leave a comment for each one you do. And don’t forget to leave your email address in your comment so I will know how to reach you if you are the lucky winner.

This giveaway will end at midnight on September 15th! Good luck everyone!

Emily

It doesn’t matter if you are keeping track of your carbs or not, these chops are wonderful! At least, my hubby thinks so!

1-1/2 pounds boneless pork loin chops, sliced thin
4 tablespoons butter
1 small onion, sliced
1 clove garlic, crushed
8 ounces sliced mushrooms
1 can quartered artichoke hearts, drained
1/2 cup chicken broth
2 teaspoons Dijon mustard

1. Melt 2 tablespoons of the butter in a large, heavy skillet over medium heat. Brown the meat on both sides, about 4 minutes per side; transfer to a plate and keep warm.

2. Add the remaining butter to the skillet; add the onion, garlic and mushrooms. Sauté until the onion and mushrooms are limp. Add the artichokes, chicken broth and mustard; stir to dislodge the tasty brown bits on the bottom of the skillet. Return the pork chops to the skillet; cover and simmer for about 5 minutes. Serve the chops with the vegetables spooned over the top.

Makes 4 servings each with 6 grams of carbohydrates and 2 grams of fiber for a total of 4 usable carbs and 25 grams of protein.

Some of my family members have recently decided to try the low-carb diet* for weight loss. I am, of course, always trying to come up with new food ideas to help them reach their weight loss goals and also add some extra taste appeal to their diets. This recipe turned out to be a delicious success!

1 (13.5 ounces) can artichoke hearts, drained and chopped
1 cup mayonnaise
1cup grated Parmesan cheese
1 clove garlic, crushed (can use 1 teaspoon jarred, chopped garlic)
Paprika

1. Preheat the oven to 325 degrees F.

2. Mix first 4 ingredients together in a medium mixing bowl until well blended.

3. Pour the mixture into a small, oven-proof casserole, sprinkle a little paprika over the top. Bake for 45 minutes. Serve hot with pepper strips, cucumber rounds, celery sticks, low-carb fiber crackers or pork rinds.

Makes 4 servings each with 3 grams of carbohydrates and 1 gram of fiber for a total of 2 grams usable carbohydrates and 10 grams of protein. (This analysis does not include vegetables or crackers).

* You don’t have to be eating a low-carb diet to enjoy this wonderful dip! Try it with your favorite dipping vegetables, chips or crackers.

Emily

Whether you serve this delicious Betty Crocker French toast recipe for breakfast or for brunch, it is sure to be a winner with family and friends alike!

8 slices cinnamon bread, cut into 1/2-inch cubes (about 8 cups)
8 eggs
1 cup milk
2-1/2 cups real maple syrup
1 teaspoon rum extract
6 ripe bananas, cut into 1/2-inch slices
1 cup chopped pecans

1. Spray bottom of 13×9-inch (3-quart) baking dish with cooking spray. Arrange bread cubes in baking dish. In large bowl, beat eggs, milk and 1/2 cup of the maple syrup with wire whisk. Pour over bread in baking dish. Cover and refrigerate 8 hours or overnight.

2. Heat oven to 350 degrees F. Uncover; bake 35 to 40 minutes or until golden brown along edges. Let stand 7 to 10 minutes before serving.

3. Meanwhile, in medium microwaveable bowl, microwave remaining 2 cups maple syrup uncovered on High 1 to 2 minutes, stirring every 30 seconds, until warm. Stir in rum extract.

4. Sprinkle banana slices and pecans evenly over bread, drizzle with warmed syrup mixture. Serve immediately. Makes 8 servings.

Emily

I found this delightful recipe in Weight Watchers “Simply The Best” Cookbook. These meatballs are sooooo good, you would never guess they are so low in calories and fat! You can serve them as appetizers or enjoy them on a bed of rice for a satisfying meal!

10 ounces ground skinless turkey breast
1/2 green bell pepper, seeded and minced
4 scallions, thinly sliced
1/3 cup fine dried bread crumbs
2 tablespoons minced water chestnuts
1 egg white
1 tablespoon reduced-sodium soy sauce
1/4 cup sweet and sour sauce
1/2 cup unsweetened applesauce

1. Preheat the oven to 375 degrees F. Spray a non-stick jelly-roll pan with non-stick cooking spray.

2. In a medium bowl, lightly combine the turkey, pepper, scallions, bread crumbs, water chestnuts, egg white and soy sauce. Shape mixture into 32 equal meatballs, about 1-inch each; place on the pan. Bake until cooked through and browned, about 15 minutes.

3. Meanwhile, in a 2-quart microwaveable dish, combine the sweet and sour sauce and applesauce; microwave on High until hot and bubbly, about 2 minutes. Gently stir in the meatballs and serve with toothpicks.

Per Serving: 82 calories, 1 g Total fat, 0 g Saturated Fat, 22 mg Cholesterol, 163 mg Sodium, 9 g Total Carbohydrate, 1 g Dietary Fiber, 12 g Protein, 19 mg Calcium. Points per serving: 2. Makes 8 servings.

Emily

Welcome your family home for dinner with this delicious full-flavored beef stew! You won’t have to heat up the house because it all cooks in your slow cooker! Ummmm!

1-1/2 pounds boneless beef bottom round, cut into 1-inch pieces
Ground black pepper
1/4 cup all-purpose flour
2 tablespoons cooking oil
1 (10-1/2 ounces) can condensed French onion soup
1 cup dry red wine
2 garlic cloves, minced
1 teaspoon dried Italian seasoning, crushed
3 cups mushrooms, cut in half
3 medium carrots, cut into 2-inch pieces
1 cup frozen small whole white onions
1/4 cup water

1. Sprinkle the beef with the black pepper and coat with 2 tablespoons of the flour. Heat the oil in a large skillet over medium-high heat; add the beef and cook until browned, stirring often. Transfer cooked beef to a 3-1/2-quart slow cooker.

2. Add the soup, wine, garlic, Italian seasoning, mushrooms, carrots and onions. Cover and cook on Low for 10 to 12 hours or on High for 4 to 5 hours or until the meat is fork-tender.

3. In a small bowl, combine the remaining flour and water until smooth; stir into the beef mixture in slow cooker. Turn heat to High; cover and cook for 15 minutes or until slightly thickened. Makes 6 servings.

Emily

We enjoy these “light as air” garlic and herb flavored popovers with just about any dinner I serve. The batter will be very thin but that’s the way it is supposed to be!

1-1/2 cups 2% milk
1-1/2 cups all-purpose flour
1 tablespoon melted butter
1/2 teaspoon salt
3 eggs
1 garlic clove, minced
1 tablespoon minced fresh thyme
1 tablespoon minced fresh parsley

Preheat the oven to 450 degrees F. In a medium mixer bowl, combine the milk, flour, butter and salt. Beat at medium-high speed of mixer until blended. Add the eggs 1 at a time, beating after each addition, just until smooth.

Stir in the garlic, thyme and parsley. Fill 12 greased muffin cups 3/4 full. Bake for 15 minutes at 450 degrees F. Reduce the heat to 350 degrees F. and bake an additional 15 to 20 minutes or until golden brown. Makes 12 popovers.

Emily

I discovered this recipe in an old church cookbook and decided to try it. I made a few minor modifications that I thought would make it even better than it sounded. This recipe makes a lot, so I divided it into two casseroles and shared one with my son Jason and his wife Christy. I got raving reviews from both of them as well as my husband Ralph. Looks like this one will be a family favorite! (I wish I knew how this recipe got it’s name)!

6 ounces wide egg noodles (1/2 of a 12 ounce package)
2 pounds lean ground beef
3/4 cup chopped onion
3/4 cup chopped green bell peppers
3/4 cup chopped celery
2 (10 ounce) cans diced tomatoes and green chilies, undrained
1-1/4 cups beef broth (can be made from bouillon)
1 (6 ounce) can tomato paste
1 (15.5 ounce) can black beans, rinsed and drained
2 (2.25 ounce each) cans sliced ripe olives, drained
1-1/2 cups shredded cheddar cheese

1. Cook the noodles according to the package directions; drain.

2. Meanwhile,in a large skillet over medium-high heat, cook the beef, onion, bell pepper and celery until the meat is browned and the vegetables are tender (about 15 minutes); drain. Stir in the tomatoes and green chilies, beef broth, tomato paste, beans, olives and 3/4 cup of the cheese.

3. Transfer mixture to a 9 x 13-inch baking dish or two (8 x 8-inch each) baking dishes. Sprinkle the remaining 3/4 cup of the cheese on top of the larger casserole or divided between the two smaller casseroles. Cover with foil and bake at 350 degrees F. for 50 minutes or until hot and bubbly. The 9 x 13-inch casserole makes 8 to 10 servings, each 8 x 8-inch casserole makes 4 to 5 servings.

Emily