Nakano Archives - MomStart

A New Year’s Eve BBQ Slider or Quesadilla Recipe

December 28, 2013 by Momstart 4 Comments

In our family we love Barbeque and we love Quesadilla’s. I’ve recently found that it’s quite easy to make your own barbeque sauce and you can use Holland House Malt Vinegar in the recipe.

You can make the barbeque sauce using these ingredients. This recipe only makes two cups of the bbq sauce, you may want to double it if you are like me. Then you can use this on your leftovers, pork, ham or even turkey. It creates a great appetizer, meal or small bite!

BBQ Sauce Recipe

2 tbsps vegetable oil
1/2 cup onions (chopped)
2 tbsps minced garlic
1 tsp cumin
1/4 tsp cayenne pepper
1 cup ketchup
1/2 cup Holland House malt vinegar
1/4 cup soy sauce
1/4 cup dark brown sugar (packed)
2 tbsps worcestershire sauce
1/4 tsp liquid smoke

Directions

1. Heat oil in saucepan and add onion, garlic, cumin and cayenne. Saute for 5 minutes over medium heat.

2. Stir in remaining ingredients and simmer, stirring, until slightly thickened, 10 minutes. Makes 2 cups.

Now you can either make quesadillas as a great snack or you can make mini sliders using tasty potato bread rolls. We bought a huge bag of potato bread rolls from Coscto. So we enjoyed some sliders. I didn’t get any photos of the sliders though. I do however have photos of the quesadillas.

It’s a great way to have some small bites full of flavor.

Check out the Holland House Facebook page for more information about the Holland House. Like the NAKANO Facebook page for more information on the Nakano products and make a splash of your own. Momstart is a Mizkan ambassador.

A Quick and Easy Asian Meatball Soup Recipe

December 28, 2013 by Momstart Leave a Comment

I have some meatballs in the freezer from Johnsonville and I’m looking to do something original to them. SO I decided to make a soup using my NAKANO Seasoned Rice Vinegar. I am a Mizkan Ambassador and compensated for recipes I create. My opinions are my own. Check the Holland House Facebook page for more ways to use cooking wine. & Check out the NAKANO Facebook page for more information on Vinegar and it’s uses. Both are very easy to use and add lots of flavor to recipes all over the place.

A Quick and Easy Asian Meatball Soup Recipe

Ingredients:

15 Johnsonville Meatballs
2 tsp. soy sauce
1 Tbsp. vegetable oil
2 Tbsp. NAKANO Seasoned Rice Vinegar Original
5 cups reduced sodium chicken broth
1/2 cup water
2 oz. (about 1 cup) thin egg noodles or 2-inch-long fettuccine
1/2 cup lightly packed cilantro leaves (optional)

Directions

Brown the meatballs about 5 minutes on a skillet, turning to brown all sides.
Stir in the seasoned rice vinegar and remaining tablespoon ginger; cook and gently stir until liquid evaporates, about 2 minutes.
Add the broth, water, and 2 teaspoons soy sauce; cover and bring to a boil over high heat.
Stir in the noodles; reduce the heat to medium.
Gently boil until noodles are tender (refer to package directions for cooking time).
Remove from the heat; stir in the reserved onions and cilantro, if using.
Adjust the soy sauce and season with pepper to taste.
Makes 4 to 6 servings (7 cups total).

A Honey Thyme Glaze For Ham Recipe

December 28, 2013 by Momstart Leave a Comment

For Christmas I had people staying in my house so I cooked a lot. One of the meals I made was a Honey Thyme Glaze. I am a Mizkan Ambassador and compensated for recipes I create. My opinions are my own. Check the Holland House Facebook page for more ways to use cooking wine. & Check out the NAKANO Facebook page for more information on Vinegar and it’s uses.

For my Hormel Ham that I purchased with a $10 off coupon that I received from being a member of the Hormel Family.

Honey Thyme Glaze Recipe

3 Tbsp melted butter
2 Tbsp dry thyme
1/4 cup NAKANO Mango vinegar
1/4 cup honey
1/4 cup brown sugar

Honey Thyme Glaze adapted from Gourmet

Directions for Ham and Glaze:

Remove the ham from the refrigerator (still wrapped) a couple of hours before you intend to cook it so that it can get closer to room temperature.

Mix all the ingredients for the glaze together

Preheat oven to 325°F. Place ham, fattier side up, in a foil-lined roasting pan. Score a diamond pattern in the fat with a sharp knife, about 1/4-inch to 1/2-inch deep, and the parallel lines about 1 1/2-inches apart. You can score the fat to as deep as where the fat meets the meat. If you want you can first cut off any skin that might still be on the ham, but it isn’t necessary. I didn’t. Then pour half of the glaze over the ham.

Place ham in oven. Cook for about 1 1/2 hours (check after 1 hour, will take longer if the ham is not at room temp to begin with), or about 10 minutes per pound, until the internal temperature of the ham is 110°-120° (use a meat thermometer). (Note that the ham is already cooked when you buy it, all you are trying to do is heat it up for eating.) Baste the ham with the glaze a couple of times during the cooking. If you check on the ham and think that the glaze is at risk of getting too browned (like on the way to burnt), you can cover with a piece of foil.

Then enjoy!

Beet Salad With Mango Rice Vinegar Dressing Recipe

August 2, 2013 by Momstart 1 Comment

I’ve fallen in love with beets this year. Since I started eating them, I feel like I crave them which made me look for them in the grocery store. I actually found them at Costco. You have to find already cooked soft beets to make this salad. This is a super easy recipe that takes about three minutes to make. I eat this all the time and as a Nakano Brand Ambassador this is a compensated recipe. Check out all the NAKANO Rice Vinegars.

Beet Salad With Mango Rice Vinegar Dressing Recipe

Ingredients:

Two cooked Beets
2 Tablespoons Feta Cheese
1 Tablespoon Mango Rice Vinegar

Directions:

Slice the beets, toss the cheese and vinegar in and serve!

Rice Noodle Sausage Veggie Salad Recipe

July 23, 2013 by Momstart Leave a Comment

To fully disclose, I’m always looking for ways to incorporate NAKANO Rice Vinegars into recipes and I found this recipe in the All You July Magazine but I adapted it quite a bit. I was compensated for my time and ingredients but you know a mother does have to cook for her family. Now, I also had a campaign with Johnsonville, they asked me to create a recipe using two specific ingredients and the rest were up to me, so it fit in perfectly with this recipe. The secret ingredients for the recipe challenge are Johnsonville Premium Smoked or Cooked Sausage and peppers, I chose red peppers. Combining all of these things, this is my Rice Noodle Sausage Veggie Salad Recipe.

Rice Noodle Sausage Veggie Salad Recipe

Ingredients:

1 LB Johnsonville Premium Smoked or Cooked Sausage
1/3 cup soy sauce
3 TBSP lime juice
2 TSP sesame oil
1 TBSP NAKANO Red Pepper Rice Vinegar
1 TBSP brown sugar
2 TBSP ginger
2 TBSP garlic
Optional spice (1 tsp hot chili sauce)

8 oz. rice noodles
3 Carrots shredded
1 Red Bell Pepper thinly sliced
6 ounces stir fry veggies
2 TBSP Sesame Seeds
Spinach (as much as desired)

Directions:

Cut the sausage down the middle then cut into cubes

In a bowl whisk together soy sauce, lime juice, rice vinegar, sesame oil, sugar, garlic, ginger and the chili sauce if you choose to use it. We did not use it.

Start Stir frying the red peppers for about five minutes, then add the rest of the stir fry Veggies. Use the sauce you created to as needed as part of the stir fry.

Bring a pot of water to boil and cook the noodles until just softened about 6 to 8 minutes. Drain the noodles and rinse under cold water

Combine the noodles and the sausage until warm and then serve.

Citric Bacon Brussels Sprouts Recipe $75 Giveaway

June 30, 2013 by Momstart 122 Comments

I am compensated for my time as a Mizkan Brand Ambassador

Something I’ve recently learned is that Brussels Sprouts can taste amazing. I even made the Brussels Sprouts taste so good that my children ate them. And with Nakano you can very easily just add a splash of flavor to pump up the goodness. You don’t even need the bacon, next time I’m going to try it without the bacon but for now you HAVE to check out this recipe with the Bacon. Bacon Citric Brussels Sprouts Recipe

Citric Bacon Brussels Sprouts Recipe

Ingredients:

1 pound Brussels Sprouts
1/4 cup Citrus Seasoned Rice Vinegar
2 Tablespoons Olive Oil
Four Strips of Bacon
1 TSP salt
1/2 teaspoon pepper

Directions:

Bring a large pot of lightly salted water to a boil. Add Brussels sprouts and cook until slightly tender, about 2 minutes. Drain and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
Preheat oven to 400 degrees F.
Layer the baking dish with bacon
Mix NAKANO Citric Rice vinegar, oil, salt, black pepper, into Brussels sprouts mixture; toss to coat and pour over the bacon.
Cook for 30 minutes or until the Brussels Sprouts are tender

Enter to Win:

New Nakano products and a $75 dollar Visa Gift Card

To Enter:

Tell me what your favorite grilling flavors are

Extra Entries:

a Rafflecopter giveaway

This giveaway ends July 9th. Please see our giveaway rules.

Summer Fruit Salad with Nakano Red Wine Vinegar Recipe

May 28, 2013 by Momstart 4 Comments

I am compensated for my time as a Mizkan Brand Ambassador.

I’ve made more home made dressing in the past two years than I ever thought I would make. As a Mizkan Brand ambassador I work very closely with Nakano and Holland House and now I feel like I can’t live without having them in my pantry. Red Wine Vinegar has been my most used item, I’ve thrown it into chili and into dressings. It’s a great way to enhance a flavor. Check out this Fruit Salad recipe I made.

Fruit Salad Red Wine Vinegar Recipe

Use whatever fruit you would like this is what we had on hand

Two Apples
One Banana
One Cantaloupe
Two cups of cup up strawberries

Directions:

Cut up all the fruit and toss together

Dressing

Ingredients:

1/3 cup red wine Nakano vinegar
1/4 cup honey
1/4 cup light olive oil
2 tablespoons white grape juice
1 1/2 tablespoon Dijon mustard
1/2 tsp sea salt

Directions:

Place all ingredients in a food processor and mix.

Then mix the dressing and the fruit together.

NAKANO Vinegar Caponata & Goat Cheese Crostini Recipe

December 7, 2012 by Momstart 11 Comments

This recipe combines Eggplant, onion and garlic slow cooked to melt-in-your-mouth tenderness with their rich flavor balanced by tart capers, creamy goat cheese, and crunchy pine nuts. It’s a great recipe for entertaining.

Caponata & Goat Cheese Crostini Recipe

Ingredients:

2 tablespoons olive oil
1 eggplant (about 2 pounds), unpeeled, cut into ½ inch pieces
1 medium onion, chopped
4 cloves garlic, chopped
1 can (29 ounces) diced tomatoes, not drained
2 tablespoons Nakano balsamic or Nakano red wine vinegar
¼ cup capers or chopped pitted oil-cured olives
2 baguettes, sliced and toasted
4 ounces crumbled goat cheese
Toasted pine nuts
Shredded fresh basil leaves

Directions:
1. Place oil, eggplant, onion, and garlic into pot. Set to STOVETOP HIGH. Cook uncovered 5 minutes or until onion is tender, stirring occasionally.
2. Stir in tomatoes, vinegar, and capers. Set to SLOW COOK HIGH for 4 to 5 hours. Cover and cook until eggplant is very tender.
3. Stir eggplant mixture and serve on toasted baguette slices with goat cheese, pine nuts, and basil sprinkled on top.

Check out the Holland House Facebook page for more information about the Holland House. Like the NAKANO Facebook page for more information on the Nakano products and make a splash of your own.

Nakano Light & Lively Waldorf Salad Recipe

August 14, 2012 by Momstart 20 Comments

Splash it up with Nakano and win by joining their Splash Recipe Club. You have the chance to win up to $6oo. Monthly prizes of $150 will be awarded and all active Splash members will still have a chance to win the Grand Prize of $600 to be awarded in March 2013. Just fill out the form below to start receiving your Splash e-Newsletter. And, be sure to watch your inbox to confirm your email address so you don’t miss a single issue!

Waldorf salad replaces the high-fat mayonnaise with a tangy, orange-laced dressing dusted with nutmeg. It’s refreshing and very tasty! If you like it more tangy, splash on more NAKANO. Add cooked chicken to make a main dish salad.

Light & Lively Waldorf Salad Recipe

Ingredients
2 Tbsp.. NAKANO Seasoned Rice Vinegar Original
Grated zest of 1 orange
Dash nutmeg
2 red-skinned sweet apples, about 1 lb. (gala, fuji, red delicious)
1 large stalk celery, sliced
1/3 cup toasted walnuts
Lettuce leaves, Boston, bibb or red leaf

Directions
In a medium bowl stir together seasoned rice vinegar, orange zest and a generous sprinkle of nutmeg.
Core and slice apples.
Cut into smaller pieces and stir into bowl with dressing.
Stir in celery and walnuts. Line salad plates with lettuce and spoon apple mixture on top.
Makes 4 servings.

Note: Try 2 Tbsp. currants or dried cranberries, or 1/2 cup fresh grapes, halved, for a sweet addition to our lightened-up Waldorf salad.

Try the Splash for Cash on the Nakano Facebook page for chances to win great prizes with Nakano. Within the Nakano Facebook page you will also find many other ways to interact with the brand.

I’m a Mizkan Brand Ambassador and wrote this as a post for them.

NAKANO Pickled Tomato Garnish Splash it On, Step it Up Recipe #NAKANOSplash

July 8, 2012 by Momstart 13 Comments

Check out the Nakano Facebook page for new sweepstakes and current specials. Right now You can enter the Splash it on Step it Up contest. Just by filling out your information you’ll be entered to win one of three prizes. Prizes include:

1st Prize: One-year free gym membership

2nd Prize: Six personal training sessions

3rd Prize: NAKANO workout bag

NAKANO Pickled Tomato Garnish Recipe

Ingredients:

1 10 ounce can of roasted tomatoes
1/4 cup Lentils
2 Tablespoons NAKANO Red Wine Vinegar
1/2 cup of water
1 teaspoon salt
1 Tablespoon of Orange juice

Directions:

Mix all the ingredients together and cook for 1 hour on medium heat or until the lentils are done

Let cool and serve with chips

This post is part of my ambassadorship with Nakano!