Nakanosplash Archives

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.

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. I’m a Mizkan ambassador.

Splash for Cash Nakano Splash Recipe Club #NAKANOSplash: Wild Rice Cranberry-Nut Salad Recipe

July 9, 2012 by Momstart 13 Comments

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.

So join the Splash Recipe Club members can and maybe you will win up to $600 in the Splash for Cash Sweepstakes. All you need to do is:

Sign up to receive the free monthly Splash e-Newsletter (if you’re already receiving Splash, you’re automatically entered).
Open your Splash e-Newsletter…be sure to watch for your name each month.

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.

Plus as part of the Splash Recipe Club you’ll see really great recipes like this Wild Rice Cranberry-Nut Salad Recipe.

The nutty flavor of wild rice tastes great with sweet cranberries, tangy wine vinegar and salty cheese. Try crumbled blue cheese, gorgonzola or feta, or the cheeses listed in the recipe. For a main dish salad, add cubed cooked chicken.

Wild Rice Cranberry-Nut Salad Recipe

INGREDIENTS
1 cup (6 oz.) wild rice
2 cups water
1/4 tsp. salt
1/4 cup HOLLAND HOUSE White Wine Vinegar
1/4 cup safflower or canola oil
1 Tbsp. packed brown sugar
2 tsp. Dijon mustard
1/4 tsp. salt
1 large green apple, golden delicious or granny smith
1/2 cup dried cranberries
1/4 cup finely diced red onion
2 oz. firm full-flavored cheese, cut into small cubes (Asiago, Manchego or Parmigiano-Reggiano)
1/3 cup toasted chopped hazelnuts or sliced almonds

DIRECTIONS
Rinse rice and drain. Bring water to a boil in a 3-quart saucepan. Stir in rice and salt; bring back to a boil. Cover, reduce heat and simmer 50 minutes. When done, drain water if any. Cool completely with lid off. (Rice can be made several days in advance. Store in refrigerator, covered.)
In a large bowl, combine white wine vinegar, oil, sugar, mustard and salt; stir well. Cut apples into bite-size slices and toss with dressing. Add rice, cranberries, onion and cheese to bowl; stir. Stir in toasted nuts just before serving. Serve on lettuce leaves, if desired.
Makes 6 to 8 servings.
NOTE: To cool rice more quickly, spread rice out on a sheet tray. Keep uncovered.

Mizkan – I’m a blog ambassador for Mizkan and represent Nakano.

Grilled Portabella Mushrooms with Fontina Melt #NAKANOSplash

May 4, 2012 by Momstart 18 Comments

I love sharing recipes with you guys and as part of the Mizkan blogger program I can share their recipes with you. I adore mushrooms, my family has a different opinion about them, but I wonder if this recipe would be enough to get them to try it. What do you think, is this Grilled Portabella Mushrooms with Fontina Melt recipe mouth watering? Like the NAKANO Facebook page for more information on the Nakano products and make a splash of your own.

Grilled Portabella Mushrooms with Fontina Melt

INGREDIENTS

1/4 cup NAKANO Natural Rice Vinegar
1/4 cup extra virgin olive oil
1 Tbsp. soy sauce
1/2 tsp. chopped fresh rosemary, or 1/4 tsp. dried rosemary
1/2 tsp. salt
4 portabella mushrooms, 5 to 6-inch diameter (or 8 portabellas 3-inches across)*
4 slices Fontina cheese (cut to fit mushrooms)

DIRECTIONS

In a small bowl or 1-cup measuring cup, stir together rice vinegar, olive oil, soy sauce, rosemary, and salt.

Wipe mushrooms with a damp cloth or paper towel; remove stems.

Place mushrooms, gill side down, on a plate; brush caps with marinade.

Turn mushrooms over and brush gills generously with marinade.

Let stand 10 minutes. To cook, place mushrooms, gill side down, on grill over medium direct heat; brush caps with marinade.

Close cover and cook 4-5 minutes.

Turn mushrooms over; cook 3-4 minutes more.

Place a slice of cheese on each mushroom.

Close cover and cook until cheese melts, about 2 minutes. (For smaller mushrooms, cook 2 minutes with gill side down.

Turn mushrooms and cook 1 minutes more. Top with cheese; cook until cheese melts.)

Serves 4

* Note: Marinade is enough for 8 large mushrooms, or 16 smaller mushrooms.

This is a compensated post as I am an ambassador for Mizkan/Nakano.