Pineapple Jalapeno Salad

Pineapple Jalapeno Salad

A Sweet and Spicy Summertime Treat!

Ingredients

  • 1 cucumber
  • 1/2 red onion
  • 1 cup Dole® pineapple chunks
  • Kosher salt, for seasoning
  • 1/2 jalapeño

Directions

  1. Peel and halve the cucumber.  For each half, remove seeds and dice.  Place diced cucumber in a large salad bowl.
  2. Peel red onion, cut into small slivers, and add to salad bowl.
  3. Quarter pineapple chunks into bite size pieces and add to salad bowl.
  4. Season with kosher salt to taste and gently toss.
  5. Seed and finely dice jalapeño.  Sprinkle over the salad.
  6. Chill in the refrigerator.  Drain liquid when ready to serve.

Copyright © 2012 My Cooking Nirvana.  All rights reserved in all media.

 

Apple Ambrosia

Apple Ambrosia

An airy and light anytime delight!

Ingredients

  • 2 apples
  • Lemon wedge
  • 6 oz. frozen mango chunks
  • 8 oz. crushed pineapple
  • ½ pint vanilla ice cream
  • 4 oz. Kraft® Cool Whip Lite
  • ¼ cup golden raisins
  • ½ cup Kraft® Jet-Puffed FunMallows
  • Mint sprigs for garnish

Directions

Core and chop the apples; sprinkle with lemon juice to prevent browning.  Cut the mango chunks into smaller pieces, if desired.  In a large bowl, add the apples, mango, and crushed pineapple, followed by vanilla ice cream and cool whip; mix together.  Fold in the raisins and miniature marshmallows.  Chill in the refrigerator for at least 30 minutes.  Serve with fresh mint as a garnish.

Cook’s note: 

  • Be my guest and substitute your favorite fruit.

Copyright © 2012 My Cooking Nirvana.  All rights reserved in all media.

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Raspberry Mango Candied Walnut Daydream Salad

Raspberry Mango Candied Walnut Salad

A Winter Daydreamer’s Delight!

Ingredients

  • 3 oz. baby spinach leaves
  • 1/2 small red onion, cut into slivers
  • 1/4 cup crumbled feta cheese
  • 1/4 cup mango cubes, fresh or frozen
  • 1/4 cup candied walnuts
  • 1/8 cup coconut flakes
  • 2 tablespoons, Olde Cape Cod® Raspberry Vinaigrette

Directions

  1. Place spinach leaves in salad bowl.
  2. Sprinkle red onion slivers, crumbled feta cheese, mango cubes, candied walnuts, and coconut flakes.
  3. Drizzle top with raspberry vinaigrette.
  4. Divide among individual salad plates and enjoy!

Copyright © 2012 My Cooking Nirvana.  All rights reserved in all media.

 

California Dreamin'

California Dreamin’

Like the famous song by The Mamas and the Papas calls for at this time of year, I find myself daydreaming about warmer, sunnier days and of course fond food memories of my visits to California … a yearning for a light, crisp style of cooking, emphasizing fresh ingredients, that really does let the individual flavors shine through.  Oh I’m dreamin’ about you, California’s eclectic food sensations.

QuestionWhere is “The Salad Bowl of the World?

AnswerSalinas, California ~ Famous for its lettuce, tomatoes, spinach, and  strawberries, just to name a few of its Salad Bowl stars.

In Salinas, fresh and vibrant food is what you’ll find, paired with oh so flavorful wine.  So shake the winter blues away.  Be inspired and find a way to bring warm and bright Cali to your winter cooking.  Surf’s up … you’ve just traveled to sunny California! ~ NRVANA

San Francisco, CADestination:  U.S.A.
Welcome, your passport has been stamped! 

Note to the Epi-curious:  Confirm your travel plans
by sharing your very own cooking nirvana experience -
be it a treasured memory, location, or recipe.    

Shangri La Cafe 

Raspberry Mango Candied Walnut Daydream Salad

Travel log entry 

The Mamas and the Papas California Dreamin’ Excerpt

Copyright © 2012 My Cooking Nirvana.  All rights reserved in all media.

 

Fall & Fruity

Fall & Fruity

Apples & Yams

From our friend

Ingredients

  • 1  can (21 oz.) Comstock® apple pie filling
  • 1 can (16 oz.) Bruce’s® candied yams, drained and chopped
  • 2 tablespoons raisins
  • 2 tablespoons dried, sweet cranberries
  • Sprinkle of cinnamon and freshly grated nutmeg
  • 2 heaping tablespoons of light brown sugar
  • Butter as needed

Directions

Mix the apples, yams, raisins, and cranberries; place in a casserole dish.

Sprinkle cinnamon and nutmeg to taste.*  Top with brown sugar, followed by a dot of butter.

Bake at 350° for 20-30 minutes, until bubbly.

Serve warm.

Cook’s note:

  • Be our guest and sprinkle your favorite nuts as an extra topping.

Copyright © 2012 My Cooking Nirvana.  All rights reserved in all media.

 

Brie With Bounty Of Dried Fruits

Brie with Bounty of Dried Fruits

The Cheese Stands Alone

From our friend

Ingredients

  • Wedge of Brie cheese or small round
  • Assorted dried fruits:  Cranberries, cherries, blueberries, dates, apricots, raisins, plums, prunes
  •  Tablespoon of honey

Directions

Dice the assorted dried fruits of your choice.  Mix with honey; enough to adhere to cheese.

Arrange the fruit on top of Brie in a fashion pleasing to the eye.

Serve with French bread or favorite crackers or crostini.

Bon Appétit!

Cook’s note:

  • Be our guest and substitute your favorite dried fruits.

Copyright © 2012 My Cooking Nirvana.  All rights reserved in all media.

 

Cranberry Mango Brie Tartlet

Cranberry Mango Brie Tartlets

A sweet and savory treat all-in-one!

Serves 12

Ingredients

  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
  • 6 teaspoons New England Cranberry Co.®  Cranberry Mango Chutney*
  • 6 teaspoons Alouette® Crème de Brie® Spreadable Cheese
  • Sprig of thyme
  • Sprinkle of crushed red pepper
  • Dash of extra-virgin olive oil

Directions

  1. Preheat oven to 375°F.
  2. Lightly flour surface and unfold thawed pastry sheet.  Divide pastry sheet into 12 squares, 2 ½ inches per side.  Press the pastry squares gently into 12 greased mini-muffin pan cups.*
  3. Layer each mini-muffin pan cup with ½ teaspoon chutney, followed by ½ teaspoon brie, a few leaves of thyme, a sprinkle of crushed red pepper, topped with a dash of olive oil.
  4. Bake for 20 minutes or until the tartlets are golden brown. Allow the tartlets to cool for 5 minutes before enjoying.  Bon Appétit!

Cook’s note: 

  • Although I used cranberry mango, be my guest and substitute your favorite chutney.
  • If using a 24 cup mini-muffin pan, as I did, fill the 12 remaining cups with water.

Copyright © 2012 My Cooking Nirvana.  All rights reserved in all media.

 

The Cheese Stands Alone

The Cheese Stands Alone

Who doesn’t remember that fond childhood nursery rhyme that ends “the cheese stands alone.”  Cheese, like a treasured nursery rhyme, brings with it a reassuring feeling of coziness and comfort.

Whichever way you slice it, cheese has the power to be the ultimate comfort food or solo menu dish.  Who doesn’t love cheese paired with their favorite glass of wine?

QuestionWhere’s one place cheese stands alone?

AnswerCheese reigns supreme in France.

Cheese rates top billing in France; whether a tasty treat, a savory main course, or a sweet end to a satisfying meal.

So put on a pot of hot, bubbling fondue; perfect for a chilly wintry night and share your favorite childhood cheese memory.  Smile!  Say cheese … you’ve just traveled to France.  ~ NRVANA

FranceDestination:  France
Bonjour, your passport has been stamped! 

Note to the Epi-curious:  Confirm your travel plans
by sharing your very own cooking nirvana experience -
be it a treasured memory, location, or recipe. 
 

P.S.

A happy coincidence!  France is the birthplace of cheesecake.

Shangri La Cafe 

  • Brie with Bounty of Dried Fruits
  • Cranberry Mango Brie Tartlets

Next stop California Dreamin’

Copyright © 2012 My Cooking Nirvana.  All rights reserved in all media.

 

Hello world!

Welcome

Imagine… a  journey filled with the many wondrous sights, seasonings, and tastes the world has to offer.  Join me on my quest to strive for “cooking nirvana” as we travel the globe in search of the most delectable of flavors.

Be sure to pack your bags and bring your passport …

Our global journey of cooking enlightenment awaits!

Note to the Epi-curious:  Confirm your travel plans by sharing your very own cooking nirvana experience – be it a treasured memory, location, or recipe.

 ~ NRVANA

Travel Itinerary 

First stop

World map and passport

A Hug from Halfway Around the World

Copyright © 2012 My Cooking Nirvana.  All rights reserved in all media.

Autumn leaves

The Warmth of Fall Flavors

A Hug from Halfway Around the World

Autumn in the Northeast is the perfect time of year for the warmth of Fall flavors.

Imagine… A cool crisp night… A toasty mug of apple cider … A freshly baked gingerbread cookie … A glistening piece of pumpkin pie straight from the oven … I could go on and on.

Question What’s one thing these scrumptious treats have in common?

Answer “Warm spices” – such as ginger, cinnamon, clove, nutmeg, and allspice

Not only are these spices just the thing to warm you up on an Autumn evening, they may well have traveled from a tropical land, such as India, halfway around the world.  So the next time you have a tasty Fall treat, remember it’s like getting a warm hug from halfway around the world.  ~ NRVANA

The Taj Mahal
Destination:  India 
Namaste, your passport has been stamped! 
Note to the Epi-curious:  Confirm your travel plans
by sharing your very own cooking nirvana experience -
be it a treasured memory, location, or recipe.

P.S.

A happy coincidence!  Pumpkin pie spice is made up of ginger, cinnamon, clove, nutmeg, & allspice.

Shangri La Cafe Fall & Fruity

Travel log entry – Henry David Thoreau’s Autumn greeting

Next stop The Cheese Stands Alone

Copyright © 2012 My Cooking Nirvana.  All rights reserved in all media.