Choose Healthy Recipes: Chef Nino
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Easy Veal Involtini by Chef Nino
Ingredients
- 4 veal cutlets
- 4 thin slices low fat smoked ham
- 4 thin slices low fat provolone or fontina cheese
- 1 cup all purpose flour, seasoned with kosher salt and cracked black pepper
- 3 tablespoons Brummel and Brown spread
- 1 tablespoon olive oil
- 3 tablespoons dry Marsala
- kitchen string
Procedure
Place each veal cutlet between two sheets of plastic wrap and pound with a meat mallet to make a 5 x 7 inch rectangle. Season lightly with salt and pepper. Trim both the ham and cheese slices to just a little smaller than the veal. Cover each piece of veal with a slice of ham, then a slice of cheese. Roll each veal slice up tightly and tie in place at each end with kitchen string. Roll in the seasoned flour to coat. Heat 2 tablespoons of the Brummel and Brown spread with the olive oil in a frying pan. Fry the rolls over low heat for about 10 minutes, turning frequently, until golden and tender. Transfer to a hot serving dish and keep warm.
Add the Marsala, and the remaining butter to the pan and bring quickly to a boil. Simmer for 3 to 4 minutes, scraping up the bits from the base of the pan. The juices will reduce and darken. Taste for seasoning, then spoon over the veal rolls and serve immediately.
Healthy Shrimp Scampi by Chef Nino
Ingredients
- 1 pound Rouses Louisiana wild caught shrimp
- ¼ cup Sal and Judy’s olive oil
- 2 tablespoons Brummel and Brown yogurt spread
- ¼ teaspoon crushed red pepper
- 1 tablespoon garlic finely chopped
- ¼ cup white wine dry
- 3 tablespoons chopped parsley
- ¼ teaspoon kosher or sea salt
Procedure
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 3 minutes or until the shrimp are pink. Turn the shrimp, add the wine and cook for another 4 minutes. Add the parsley, season well with salt and pepper.
Italian Seared Fresh Green Beans by Chef Nino
Ingredients
- 1 pound fresh Haricot Verts French green beans
- 1 teaspoon fresh minced garlic
- 1 tablespoon Brummel and Brown Spread
- 2 tablespoons Sal and Judy’s Olive oil
- ½ teaspoon kosher salt
Procedure
Place olive oil and Brummel and Brown Spread into a medium skillet and sauté garlic until just starting to brown. Add green beans and cook on high heat turning beans often until desired doneness is achieved. Approximately 10 minutes. Sprinkle with salt just before done.
Jamaican Chicken Thighs by Chef Nino
Ingredients
- 8-10 skinless boneless chicken thighs
- 3 cloves garlic minced
- 1 tablespoon dried thyme or 2 tablespoons fresh
- 1 bottle Pickapeppa Gingery Mango Sauce
- 2 tablespoons soy sauce
Procedure
Put all ingredients together and marinate overnight or at least 2 hours. Bake in a single layer casserole dish at 350 degrees for 30 minutes. Serves 4. The chicken thighs could also be grilled!
Lemon Pepper Seared Tuna Fillets by Chef Nino
Ingredients
- 2 fresh tuna filets
- 2 tablespoons lemon pepper seasoning
- 4 tablespoons Brummel and Brown spread (divided) into 2
Procedure
Sprinkle tuna fillets with lemon pepper seasoning on both sides. In a large sauté pan bring 2 tablespoon Brummel and Brown to a simmer. Place tuna fillets into skillet and sauté for 2-3 minutes until just starting to brown. Flip tuna fillets and cook for another 2-3 minutes, or until desired doneness is achieved. With heat off, add the remaining 2 tablespoons of Brummel and Brown spread and let melt slowly swirling pan from side to side.
Sautéed Vegetable Medley by Chef Nino
Ingredients
- 2 cups snow peas whole
- 1 small red onion sliced very fine
- 3 small bell peppers, red, orange, yellow diced
- 1 pack 12 ounces gourmet mushroom blend Portabella, shiitake, oyster
- ½ pound fresh asparagus thin cut to 1 inch pieces
- ½ pound broccoli cut small
- 2 tablespoons Sal and Judy’s olive oil
- ¼ teaspoon kosher salt
- 1 teaspoon fresh garlic minced
Procedure
In a wok or sauté pan cook garlic in olive oil until just starting to brown, add all vegetables and cook on high heat stirring constantly for about 5 minutes or until vegetables are tender. Add salt when done.
Sunset Ancient Sweet Roasted Peppers by Chef Nino
Ingredients
- 2 sunset ancient sweet peppers
- 1 teaspoon granulated garlic
- ½ teaspoon kosher salt
- 2 tablespoons Sal and Judy’s olive oil
Procedure
Cut peppers lengthwise, remove seeds, stems and membranes. Drizzle, both sides with olive oil, salt, and granulated garlic. Place on a greased baking pan in a 375 degree oven for 15 minutes or until desired doneness is achieved.
Turkey Scaloppini by Chef Nino
Ingredients
- 2 honey suckle white turkey breast fillets
- Kosher salt and freshly ground pepper
- 1/3 cup all purpose flour
- 2 tablespoons Brummel and Brown Spread
- 2 tablespoons Sal and Judy’s olive oil
- ½ cup dry Marsala
Preparation
Place the cutlets between two sheets of plastic wrap. Using a meat pounder or mallet, pound them gently into about ¼ inch thickness. Sprinkle with salt and pepper. Spread the flour on a piece of wax paper, and dredge fillets on both sides until completely covered with flour. In a large skillet, melt the Brummel and Brown with the oil over medium heat. Cook the turkey until nicely browned on both sides, about 5 minutes per side. Transfer the slices to a plate, add the Marsala to the skillet. Cook, stirring, until the wine is reduced and thickened. Return the cooked turkey to the pan. Cook very briefly, turning the turkey in the sauce to warm through. Serve hot.
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